Gypsy chef, global citizen and wandering soul, David Myers is based in Los Angeles, but is most often found in his restaurants in Tokyo, Singapore and Hong Kong. David has trained under some of the world’s most renowned chefs, including Charlie Trotter, Gerard Boyer and Daniel Boulud, to hone his palate and his craft. He now draws upon the unique flavours and ingredients discovered in his travels around the world to create an exclusive collection of dining and drinking experiences, each of which offers […]
mbs
Crazy Horse Paris: BlackBookAsia x Base Entertainment Asia
BlackBookAsia is excited to collaborate with Base Entertainment Asia for Crazy Horse Paris: Forever Crazy and Forever Lounge. Celebrating 65 years of Parisian Glamour and inspired by the endless theme of femininity and sophistication, Singapore audiences will experience the tantalizing Parisian cultural phenomenon of Crazy Horse Paris for the first time ever when Forever Crazy high kicks into Singapore from 11 October. Featuring the best of acts from the legendary Cabaret, Forever Crazy consists of a series of highly aesthetic and […]
Yingyod Raktham, Long Chim, Singapore
Born in Pattani, a southern province of Thailand, Yingyod discovered his love for cooking at a young age. His first culinary influences were his grandmother and mother, who were avid home cooks. After graduating with a Bachelor’s Degree in Hotel and Tourism Management, he enrolled in the intensive Traditional Thai Cuisine program at the Mandarin Oriental Hotel Apprenticeship Program (OHAP) in Bangkok. Handpicked by Chef-Restaurateur David Thompson, he moved to Singapore in 2015 to lead the kitchen at Long Chim. Yingyod previously […]
Mandy Pan, db Bistro & Oyster Bar, Singapore
Chef Mandy Pan grew up in a small town in Malaysia and as a young lady always had a deep curiosity for mixing ingredients and studying their reaction. She attended the National University of Singapore and after three years, she earned a prestigious Bachelor’s degree in Applied Chemistry. During her time at University, Mandy began to realize that she did not enjoy working in a traditional lab environment, and would often bake confections for her friends and family to rave […]