Yes, Chef! Julien Royer, Owner of French Restaurant Odette
Asia/ Delish/ People

Yes, Chef! Julien Royer, Owner of Michelin-starred French Restaurant Odette

Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings on international gourmand guides, mentions in magazines, Instagrammability, and added hunger. Yes, Chef! features the region’s chefs’ stories of love and labour in kitchens that have made some of our restaurants the next big thing in Asia.

Success doesn’t come easy. It is packed with challenges, setbacks, and life lessons, and behind the triumphs are supportive families and nurturing environments that serve as the foundation of most — if not all — self-made professionals.

Take, for instance, the story of Singapore-based Chef Julien Royer, whose upbringing led him to become the award-winning chef that he is today.

Born into a family of farmers in Cantal, France, Chef Julien grew up in a rural community, where his childhood was spent farming and gardening in his family’s backyard. This instilled in him a profound appreciation for nature’s bounty and the culinary arts. It was his grandmother, Odette, who became his favourite companion when foraging for wild berries and turning them into delicious jams.

Chef Julien Royer
Photo by/Odette

At the young age of 14, Chef Julien embarked on his first kitchen job in a quaint restaurant in Salers, Cantal that specialises in traditional regional dishes. While he harboured aspirations of someday gracing the kitchens of Paris or Michelin-starred establishments, fate had bigger plans in store for him. Today, he stands as both the proprietor and chef of two prestigious Michelin-starred restaurants.

In 2008, Chef Julien landed in Singapore where he assumed the role of Chef de cuisine at Brasserie Les Saveurs at the St. Regis Hotel. Three years later, he moved to JAAN at Swissôtel The Stamford, and decided to leave in 2015 to establish modern French restaurant Odette, along with Louise in 2019 and Claudine in 2021–named in homage to the most influential women in his life.

The pinnacle of his achievements, the three-Michelin-starred (and 2024 Asia’s 50 Best #10) restaurant Odette in Singapore was named after his maternal grandmother. At the same time, Hong Kong-based one-Michelin-starred restaurant Louise honours the memories of his paternal grandmother, and his latest Singapore venture in 2021, Claudine serves as a testament to his mother’s nurturing love.

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The Beat Asia had the opportunity to interview the acclaimed French Chef Julien Royer as he talked about his humble beginnings and two-decade journey as a culinary maestro and restaurateur.

What led you to pursue a career in culinary?

The desire to make people happy. To be able to give emotion and memories to people is truly special!

Could you elaborate on your grandmother's influence on your culinary journey and how her principles shaped the dining experience at Odette?

Odette Restaurant
Photo by/Odette

She's the inspiration behind the restaurant because she is the person who truly showed me how much emotion, happiness, and pleasure you can give people through food and cuisine. This is so close to my heart [and] what we are trying to do at the restaurant every single day.

What do you believe has been the key formula for your success as an award-winning chef and proprietor of a Michelin-starred restaurant?

Since day one, we have put the human aspect and the team at the core of our project.

Odette team
Photo by/Odette

What inspired your decision to move to Singapore and take on the role of Chef de Cuisine at JAAN Restaurant?

Hazards and opportunities of life in this industry. My original plan was to stay [in Singapore] for two years.

How do you personally define perfection in the culinary world, and how do you strive to achieve it in your own work?

I don't think perfection exists, so I can't really define it. I would rather believe in teamwork to create something special.

What inspired the concept and vision behind Claudine, your modern brasserie in Singapore?

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The simple desire to cook great cuisine and classics, but with a Michelin-starred level of execution and a cuisine with no fuss. I also felt there was a gap in the market in Singapore between your 'everyday' bistro and fine dining. Claudine is filling this gap and it's great to see so many chefs and industry people dining there so often.

Can you share with us the journey and the emotions behind receiving an award from Michelin?

It is great recognition and a fantastic team reward. One must, however, not forget that we are cooking for our customers, our guests! And that is the most important.

What are some key principles or philosophies that you instill in your team to ensure consistency and excellence in the dining experience at Odette?

Tasting, tasting, and tasting again! Every day, we try to improve the dining experience.

How do your culinary background and experiences in Asia influence the French cuisine served at Odette?

Our cuisine has evolved a lot from something very French to something with a lot of zest from Asia. This evolution is evident in our use of ingredients, cooking techniques, tastes, and aesthetics.

As a chef with a global reputation, how do you handle the pressure of maintaining excellence while also pushing boundaries and exploring new culinary frontiers?

By being open minded and getting exposed to new horizons, cultures, and cuisine. This is crucial to me.

Please elaborate on some of the most valuable lessons you've learned throughout your career.

I think the biggest lesson I ever learned was when I was a young stagiaire at Michel Bras in Laguiole. I remember Michel telling us the importance of people, teamwork, humility, and integrity.

Looking ahead, are there other culinary directions you're interested in exploring?

I’m always so curious. The beauty of this job is truly that the more we know, the more we realise how little we know. We can see, taste, and touch something new every day; all our senses are excited, and emotions are also important.

This interview has been edited for clarity. To learn more about Chef Julien Royer’s restaurants and latest ventures, visit Odette’s official website or follow him on Instagram.

Enjoyed this article? Check out our previous Yes, Chef! profiles here.

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This Week's Events Across Asia View more

This Week's Events Across Asia

Asia/ Delish/ Happenings
Share A Coke Makes a Joyful Return After a Decade
Share A Coke Photo by Courtesy of Coca-Cola

If you remember the thrill of spotting your name on a Coke bottle, get excited, because that beloved moment is back! 

After 10 years, Coca-Cola’s iconic Share A Coke campaign is making a major comeback, this time targeting Gen Z, with the reminder of how powerful a simple, personal connection can be in today’s digital world. 

Now, you can find bottles and cans with more than 5000 Gen Z-relevant names and nicknames on shelves in supermarkets and convenience stores across more than 120 countries globally.

The campaign first sparked joy down under in Australia in 2011 and reached Singapore in 2015, replacing the classic Coca-Cola logo with popular names and fun titles. 

coca cola
Courtesy of Coca-Cola

In the ASEAN and South Pacific region, it’s already lighting up hearts from Thailand to New Zealand, with Myanmar next in line to join the party. This time, Coca-Cola is inviting fans to jump into the fun via their mobile app and QR codes on packaging. 

These links lead to a digital hub where you can customize your own Coke packaging or dive into the “Share a Coke Memory Maker,” a playful tool that helps you craft personalized videos and memes to celebrate friendship and share special moments.

As Islam ElDessouky, Global VP of Creative at Coca-Cola, puts it, “Share a Coke is back and supercharged, celebrating the pure magic when people connect.”

Keep an eye out for ‘The Magic of Sharing’ film, influencer collaborations, and “Share a Meal” bundles at select McDonald’s locations. 

Click here to get started on customization, whether it's for a gift, a celebration, or just for fun!

For more information, visit Coca-Cola on their website, Instagram, Facebook and X (formerly known as Twitter). 

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Asia/ Delish/ Happenings
Say The Name! SEVENTEEN is bibigo’s Newest Global Brand Ambassadors
20250523 SEVENTEEN bibigo Photo by SEVENTEEN/Website

SEVENTEEN, one of the biggest names in K-Pop, now adds “Korean Food Global Ambassador” to their glowing list of endorsements. 

Announced on May 19, 2025, SEVENTEEN will now be representing Korean food brand bibigo in the global market, marking a major step in bibigo’s efforts to attract Gen Z consumers everywhere.

As the leading K-Food brand, bibigo aims to bring Korean food closer to international audiences by working with SEVENTEEN, whose influence reaches across the globe. 

Their campaign, “Taste What’s Beyond,” will include a wide array of exciting activities such as a Campaign Video Release, Collaborative Product Launches, and Online and Offline Events to promote bibigo’s products and give CARATs more content from SEVENTEEN. 

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Through this partnership, CJ aims to share bibigo’s unique stories and flavors of Korean food with a fresh and creative approach. CJ Foods picked SEVENTEEN as their global brand ambassadors because of the group’s bright and positive energy that synergizes well with bibigo’s fun and passionate brand image. 

bibigo has launched a campaign video across all its social media platforms since May 20. These short-form videos feature the SEVENTEEN members enjoying a range of bibigo products, including gimbap, corn dogs, and tteokbokki. Fans can also view the video on a dedicated SEVENTEEN microsite, which is now live! 

In the second half of the year, bibigo will be rolling out collab products with SEVENTEEN in global markets. Fans and consumers can look forward to a series of online and offline events in international markets like Japan and the United States in the future. 

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“By partnering with SEVENTEEN, we hope to connect with more consumers worldwide and significantly drive awareness for our brand bibigo,” said Stephan Czypionka, Global Chief Marketing Officer of CJ Foods. “Through this campaign, we aim to showcase bibigo and Korean food to a broader audience in a fun and engaging way.” 

SEVENTEEN will be returning for their 10th debut anniversary with their fifth studio album, “HAPPY BURSTDAY” on May 26, 2025

Follow bibigo on Facebook, X (Formerly Twitter), and Instagram for more updates. Visit bibigo’s SEVENTEEN site here

Follow SEVENTEEN on Facebook, X (Formerly Twitter), and Instagram to catch their upcoming comeback!

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Asia/ Delish/ Happenings
Castel Châteaux Presents the Best Young Sommelier Competition – Asia 2025
20250516 best young sommelier Photo by Castel Châteaux & Grands Crus

Castel Châteaux & Grands Crus has officially launched the Best Young Sommelier Competition – Asia Edition 2025, highlighting aspiring sommelier talents from across 10 regions in Asia. This landmark event was designed to cultivate and celebrate the next generation of sommelier talent across Asia.

The competition aims to provide the next generation of sommeliers with a platform to showcase their skills and prepare them for future success on both local and international stages. Vietnam will host this year’s competition, welcoming wine talents from China, Hong Kong, Japan, South Korea, Taiwan, Indonesia, Malaysia, Singapore, Thailand, and Vietnam

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The semi-final and final rounds are scheduled for May 20 to 21, 2025, at the Mai House Hotel in Ho Chi Minh City, Vietnam. On the 20th, semi-finalists will undergo rigorous assessments, featuring a thorough written examination and educational workshops to assess and elevate their knowledge and skills. The top three will then proceed to the public final on the 21st

The final round will feature a dynamic public showcase where finalists will demonstrate their prowess through live performances judged on wine region knowledge, sensory analysis, food pairing, and service technique. 

The prestigious jury panel for the Castel Châteaux & Grands Crus Best Young Sommelier Competition - Asia Edition 2025
Courtesy of Castel Châteaux & Grands Crus

The winner of the competition will receive a special prize package: a five-day immersive experience in Bordeaux, exploring the prestigious Castel Châteaux & Grands Crus estates, a Châteaux Montalbert gift box, and a bottle of Châteaux Beychevelle

“We are thrilled to host the Best Young Sommelier Competition – Asia Edition 2025, bringing together talented young sommeliers from across the region,” said Mrs. Stephanie Voy, APAC Senior Marketing Manager at Castel Châteaux & Grands Crus. “This initiative underscores our commitment to fostering strong connections within the Asian sommelier community and empowering the next generation of wine professionals.” 

Castel Châteaux & Grands Crus also stated that they aim to provide an enriching and unforgettable experience to the candidates, complete with valuable knowledge, insights into Bordeaux wines, and exceptional networking opportunities. 

For more information, you may visit Castel Châteaux & Grands Crus’ website here or follow their Instagram page.  

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Asia/ Delish/ Happenings
Splash into the Summer with Aperol
Untitled design 2025 05 15 T113741 530 Photo by Aperol

Ready to sip your way into summer? Aperol is causing a new orange wave to sweep over the world as they unveil their global campaign, "L’unico. Per tutti," which is set to splash across over 30 countries in 2025

This campaign celebrates Aperol's iconic status as the heart and soul of the perfect Aperol Spritz, the drink that has captured the world’s imagination and become synonymous with summer bliss.

As the number one cocktail in Italy, the Aperol Spritz has long been the drink of choice for sun-soaked afternoons and relaxed evenings with friends. 

aperol
Courtesy of Aperol

Now, Aperol is inviting everyone to experience the true spirit of Italian Aperitivo culture, setting the campaign video against the sun-drenched backdrop of a piazza in Italy’s Ascoli Piceno

“At the heart of this campaign is a celebration of Aperol's unique place in global culture. Aperol has helped a beloved Italian ritual become a global tradition, and today, when people think of a spritz, Aperol comes to mind. With 'L'unico. Per tutti,' we're celebrating the vibrant orange wave that accompanies the connections of friends and communities everywhere,” stated Andrea Neri, Managing Director at House of Aperitifs – Campari Group.

Created with DDB Paris, the campaign's hero film captures a moment that feels as fresh and sparkling as an Aperol Spritz itself.  Stay tuned, as the campaign will roll out across TV, social media, YouTube, OOH, and more, bringing the Aperol magic to your screens and feeds. 

For a taste of the campaign and more, head over to Aperol’s website or follow them on Instagram.

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Asia/ The Lux/ Brands
MGallery Partners with Maison Sarah Lavoine for World Cocktail Months
20250509 M Gallery Maison Sarah Lavoine1 Photo by MGallery Hotel Collection and Maison Sarah Lavoine

Sip in style with exclusive glassware and cocktail collections this World Cocktail Months from MGallery Hotel Collection, Maison Sarah Lavoine, and Citadelle Gin

Starting May 13, boutique hotel collection MGallery is partnering with French lifestyle brand Maison Sarah Lavoine to launch an exclusive glassware set. Born out of a collective ethos dedicated to character, curiosity, and creativity, MGallery and Maison Sarah Lavoine have come together to expertly infuse emotion and memories into their designs. 

The three stunning cocktail glasses have been paired with a trio of limited-edition cocktail creations from Citadelle Gin, the world’s first craft gin, that guests can sip and enjoy in MGallery bars around the world or recreate at home, turning every sip into a work of art. 

The three limited-edition cocktail glasses are available on MGallery Boutique
Courtesy of MGallery Hotel Collection and Maison Sarah Lavoine

MGallery and Maison Sarah Lavoine’s personalities come together in this glassware collection. Inspired by MGallery’s one-of-a-kind designs and Maison Sarah Lavoine’s distinctive, bold, and playful colors, elegant lines, and timeless designs, this exclusive glassware collection includes a tumbler and two refined coupes, each with matching coasters. 

Blown and tinted to perfection, the glassware combines the essence of each brand, featuring MGallery’s distinctive diagonal geometric pattern, set against Maison Sarah Lavoine’s exclusive Pantone colors, including Sarah Blue

A Daring and Delightful Cocktail Trio

The cocktails are: The Timeless Negroni, Crystal Diva, and The Honey 75
Courtesy of MGallery Hotel Collection and Maison Sarah Lavoine

MGallery has partnered with Citadelle Gin to create three bold new cocktails designed specifically to match the glassware. Guests can indulge in rich and delightful recipes made with 100% natural ingredients. 

These one-of-a-kind cocktails are: 

  • The Crystal Diva: featuring Citadelle Gin Original, this drink has floral and herbal notes, fino sherry, jasmine and lemongrass cordial, and orange blossom. Stirred and poured effortlessly in the Maison Sarah Lavoine Nick & Nora coupe, it is garnished with a white chocolate shard and a touch of jasmine and lemongrass, much like a gimlet cocktail.
  • The Timeless Negroni: A contemporary twist to the classic Negroni featuring Citadelle Gin Original, it infuses sandalwood, red vermouth, and Italian bitters infused with pineapple and pandan, oozing something more earthy and rich. It is served in the Maison Sarah Lavoine Old Fashioned tumbler with a 5 cm oval ice cube, and is topped with pineapple and pandan leather.
  • The Honey 75: This salty, zesty twist on a French 75 features Citadelle Gin Original, fat-washed with local olive oil, verjus, salted local honey, orange, and cardamom syrup. Topped with Pommery Champagne, this cocktail is served in the Maison Sarah Lavoine Coupe, evoking a local anchorage that grounds its sparkling profile in timeless elegance. 

The three limited-edition cocktails will be launched alongside five brand-new MGallery cocktail creations with a variety of flavors to transport guests around the world. The creations, available in both alcoholic and non-alcoholic cocktails, will be added to the MGallery cocktail menu and include a refreshing Sage Highball, a citrusy Spring Sour, a modern and fruity Guava Adonis, a silky lemon Bee’s Heat, and a tropical Paolo Verde

The Citadelle Gin cocktails will be available to sample and will be served in their perfectly paired Maison Sarah Lavoine cocktail glass in MGallery bars around the world from May 13 until Aug. 31, 2025

The limited-edition Maison Sarah Lavoine glassware collection is also exclusively available for purchase at MGallery Boutique.

Follow MGallery Hotel Collection on Facebook and Instagram for more information. You may check out their website here

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Asia/ Delish/ Reviews
Here Are Six Spring Delights to Try Across the Region
BABYMONSTER 1 Photo by sakura.co/Website

Spring season in Asia brings in an array of seasonal delights that celebrate renewal and fresh, delicate flavors. As nature shakes off the last bits of the bitter cold, markets start to fill up with tender greens, young bamboo shoots, and fragrant herbs incorporated in dishes that truly capture the essence of the season. 

From Sakura-themed desserts in Japan and fresh salads in Thailand to the seasonal banchan in South Korea and the light and savory dishes from China, here are some of our favorite spring dishes across Asia that reflect the region’s deep connection to nature and the ever-changing seasons. 

Chinese Spring Pancakes

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Also known as Chun Bing, Peking Duck Pancakes, or Mandarin Pancakes, these light and soft pancakes are traditional food for celebrating the beginning of spring and are an essential element of the classic Peking duck meal. 

It’s usually eaten with savory mains such as duck, bean sprout stir-fry, and Moo Shu Pork, alongside vegetable side dishes like cucumbers and spring onions folded inside them. They are made from wheat flower and water and are cooked in a steamer or a pan. These pancakes aren’t sweet like the Western stacks we know and love, but they sure make a fantastic base for our savory favorites! 

Som Tum

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Spring brings in fresh produce, and salads are the best way to enjoy them is at their most fresh form, so we just have to include one of our favorites!

Originally from Thailand, Som Tum can be enjoyed all year round, but it can be particularly refreshing during the spring months. Also known as Green Papaya salad, Som Tum is made of shredded papaya salad, tomatoes, green beans, and peanuts tossed in a tangy lime dressing consisting of lime juice, tamarind paste, fish sauce, and palm sugar. It’s bursting with sweet and sour flavors, a signature of Thai cuisine, and definitely a great appetizer or a meal on its own! 

This salad recipe also has variations, such as the Som Tum Mamuang, which is made from strips of green mango instead of papaya. It’s equally delicious and offers a tart and slightly crunchy base. 

Laksa Nyonya

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This dish is popular in Malaysian cuisine, described as the perfect blend of Malay and Chinese cuisine, creating something new and unique. 

Laksa Nyonya is basically a rice noodle dish made with a broth of coconut milk and spices, hard-boiled eggs, bean sprouts, tofu puffs, and a variety of seafood — usually shrimp or blood cockles. If you want a little kick, just a little chili paste on top would do the trick! 

The Peranakan people, who are the descendants of the first Chinese immigrants in Malaysia, introduced many traditional flavors to Malay cuisine, which gave birth to this dish. “Nyonya” is the term for Peranakan women and Peranakan cuisine. If you think about it, the name fits considering women are symbols of light and life — and so is spring! 

Nyonya is available all over Malaysia, with origins in Melaka. There, it’s merely dubbed as Melaka Laksa

Fresh Vietnamese Spring Rolls

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These traditional spring rolls are well-loved across the region and packed with fresh veggies, herbs, and slices of pork or shrimp. The dish’s contents often vary, with some having only vegetables or having thin rice noodles folded into thin rice paper, but one thing they all have in common is that it’s a refreshing meal perfect for the season!

The spring rolls are traditionally served with a sweet and savory peanut or hoisin sauce, but it all comes down to preference. There are a variety of sauces to choose from, such as nuoc cham, which is a Vietnamese fish sauce vinaigrette made from a combination of lime juice, fish sauce, garlic, sugar, and chili peppers. And speaking of chili, spicy lovers can also try dipping it in sweet and spicy chili sauce. 

Spring Namul

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Banchan is an essential part of a Korean meal. If you don’t know what banchan is, these are the small side dishes served alongside the mains. Namul is a traditional vegetable dish in South Korea that refers to a variety of green side dishes. These edible vegetables are served raw, blanched, fried, sautéed, or dried and are often seasoned with various condiments such as soy sauce, sesame oil, sesame seeds, vinegar, garlic, and gochujang (Korean spicy chili paste). The main point of namul, however, is for it to be seasoned lightly and allow the raw, fresh flavor of the vegetables to shine through. 

It's a great side dish for barbecues, serving as a palate cleanser that adds a bit of freshness to oily dishes like samgyupsal. Some of the most popular namul dishes include Sukju Namul (seasoned mung bean sprout dish), Sigeumchi Namul (Spinach side dish), Musaengchae (spicy radish dish), and Hobak Namul (Zucchini side dish). 

Sakura Mochi

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Spring is more than just fresh vegetables and savory pancakes, and we couldn’t miss the chance to add a sweet treat to this list. 

Mochi is a Japanese sweet rice cake and is popularly known in its ice cream and donut forms, which feature a variety of flavors and colors. In Japan, the arrival of spring is welcomed with a splash of pink as the delicate Sakura blooms (Cherry Blossoms) cover the cities in pink and white confetti-like petals. It’s a sight to behold, for sure, and to add to the excitement of the season, several merchants in Japan release Sakura-themed souvenirs and treats, including Sakura Mochi!

This traditional spring treat features a sweet glutinous rice cake filled with red bean paste wrapped in an edible pickled cherry blossom leaf. The Sakura scent mixes with the chewy and soft rice dessert (which is also light pink, btw!) and is the epitome of spring in every bite! 

You can find them in most convenience stores and supermarkets in Japan, and they are perfect to bring along your hanami (flower-viewing) picnics! There are also specialty stores that sell them, such as Chomeiji, a centuries-old confectionary founded by the father of Sakura mochi in 1717.  

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Asia/ Delish/ Happenings
S.Pellegrino Serves Up a Taste of Asia’s Culinary Future Ahead of SPYCA
S Pelligrino Luncheon 1 Photo by S. Pellegrino

On Mar. 25, 2025, S.Pellegrino brought the future of gastronomy to the table with an exclusive luncheon at the Michelin-starred Jungsik Seoul, ahead of the S.Pellegrino Young Chef Academy (SPYCA) 2024-25 Grand Finale

The event gathered top culinary talent — including young chefs, mentors, and judges — for a multi-course dining experience created by ten renowned chefs, and a lively panel discussion on how Asia is transforming into a global culinary powerhouse.

Now in its sixth edition, SPYCA’s journey began with 15 regional finals held between September 2024 and January 2025. The winners will head to Milan this October to compete for the title of the World’s Best Young Chef.

The luncheon celebrated not only their talent but also the collaborative spirit of the academy. The meal kicked off with multiple rounds of amuse-bouche by six senior chefs who previously served as SPYCA mentors and judges. 

Singapore’s Junior Sous Chef William Yee of Labyrinth, winner of the Acqua Panna Connection in Gastronomy Award, followed with a refined first course. Korea’s Jaeho Kim of Andaz Seoul Gangnam presented a soulful hot starter inspired by his family’s heritage. 

The spotlight then turned to Hong Kong’s Ardy Ferguson, who won the title Asia regional winner for his twist on the Indonesian dishes ‘Nasi Tumpeng and ‘Sate Padang,’ with Hong Kong-style duck. Guests at the luncheon were treated to an adaptation of this winning dish, Archipelago Celebration — which pays homage to his Indonesian roots while highlighting Hong Kong’s rich culinary landscape. 

The meal ended on a sweet note with a dessert by host chef and SPYCA Juror alumnus Jungsik Yim.

Richie Lin
Courtesy of S. Pellegrino

Reflecting on the young chefs’ creativity, SPYCA Asia Regional Judge Chef Richie Lin noted, “It won’t be long before they rise as global ambassadors of Asian cuisine.”

For more information on the grand finale, visit SPYCA on their official website, or Instagram and Facebook. 

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