Fourteen years ago, when Keong Saik Road was seeing its less-than-hip days, Restaurant Ember carved out its niche with its ‘Modern European with an Asian Twist’ menu and concept and was the one of the first major draws to former red light district. This year, Loh Lik Peng’s first restaurant in Singapore will be undergoing a change in menu concept with its latest hiring of Executive Chef, Alex Phan. The recent nominee of the World Gourmet Summit Rising Chef of the Year 2016, plans to introduce a Market-to-Table concept; a direction inspired by both Ember’s current location, having Chinatown wet market located a stone’s throw away and Chef Alex’s personal interest in supporting local businesses.

In addition to the market produce and in line with the recent movement by the government and consumers in the last couple of years to support local, the kitchen team has also started to initiate collaborations with home-grown producers like Ah Hua Kelong (www.ahhuakelong.com) to showcase their products and encourage local sustainability.