I’d like to contribute a voice to the importance of food education, preserving local food cultures and promoting local art. My dish represents the unconventional knowledge that was passed down to me from farmers, hawkers and pottery makers — all artisans who keep Singapore’s cultural traditions alive. My dish, therefore, is the bridge between the old and new, local and global.
I want to showcase and highlight the hawker culture that is dying slowly in Singapore. I grew up eating the best roast duck by the roadside in Malaysia and Singapore. This food culture is important as it represents Singapore, and Asia. This is my homage to all our artisans.

I want to show the world India’s food culture and produce for all its diversity, through simple, comforting food that is bold, yet rooted in tradition. I want Indians from all 29 states to feel proud of our food in a global forum.

My dish uses native ingredients taken for granted in my home state of Rajasthan, and unexplored outside of it. The different elements represent the culinary heritage of the state — from royal Rajputs, to simple pastoralist Maldharis, and so much in between.

The dish uses resilient ingredients that are cultivated or foraged from the arid desert of Rajasthan. The elements of the dish take inspiration from communities and cuisines that are integral parts of the culinary heritage of the state. This dish is a celebration of a traditional food culture that, in a harsh geographical context, has allowed people to sustain and thrive for centuries.

I want the world to notice Malaysia's culture and tradition. The dish uses a lot of rare ingredients from Malaysia to create local flavour profile. The concept is inspired by the local dining scene, while the use of foraged ingredients is a mark of respect to the land of Malaysia, and the hard work of farmers and fishermen.
The nose to tail concept, as well as drying up the trimmings to make a tea, demonstrates how we can reduce food waste. The use of native ingredients like kulim nut (wild jungle garlic) and pepper leaves show the world what the rainforest can offer to us, while fermented elements like garum, kosho and kombucha show that ""time"" is also an important element in cooking.

My style of cuisine is based on the Taiwanese culinary traditions that I love, with my own interpretation of taste, presentation and imagery.

I hope to let guests appreciate Taiwanese cuisine from a different angle, focusing more on ingredients themselves, rather than scent, and enjoying the delicateness of the cuisine with the presentation of nature, providing a true 'in the ground' but subversive dining experience.

My dish presents the scene of a lotus pond, where rain droplets create ripples. For the 'in the ground' experience, a paper card is provided and can be used with the light of a mobile phone to project an image of a lotus pond onto the plate.

As a chef, I’d like to share four instruments in my food: nature, craft, artisan, cooking. I believe this is the purest way to appreciate the complexity of nature, and this is what motivates me to develop and explore the gastronomy of the world.

With my dish I’d like to represent the togetherness of food, which consists of traditions, techniques, events, memories. Each of my dishes represents a moment in time and illustrates my journey to the present day by respecting and protecting nature.

Nature shapes the ecosystem of farmers, fishermen, cattle breeders and artists, all of whom are intertwined and connected by the culture of food.