Masterminded by @kenloon, @magicsquare.sg in 2018 was a radical venture. The year-long hothouse for the three young chefs he had chosen, proved a breath of fresh air for Singapore’s dining scene. While the trio - Abel Su, Desmond Shen and Marcus Leow, got properly schooled in what it takes to run a successful restaurant, many (me included) were all too happy to pay for the privilege of being their “guinea pigs” month after month. Fast forward to September 2021. After almost three years, Magic Square 2.0 has re-emerged, as a bigger and much slicker machine. Located barely a hundred metres from their original location, one look at this place and you know they mean business. And it is only the beginning, because plans are afoot to re-invest in building facilities to support food processes (fermentation, R&D etc.) all around the restaurant. Chefs Eugene (@abangkau), @jonathan_gan, @lawjiajun and Gail (@hungryatmidnight) were cherry-picked by Ken for this second edition. But the flagging-off honours belongs to alumni and mentoring Chef, Marcus Leow (@markerpenn), who is also @nakedfinn’s Head of R&D. His 9-course menu which runs from September (reserved for family and friends) to end of this October is priced at $168++ per pax (subsequent months’ will be $98++). Reservations will be purely via an online ticketing system that’s due to launch soon, so I suggest stalking @magicsquare.sg for updates. Thanks to Ken’s invitation, I booked 4 seats (they only do counter seating) and got to embark on a most exciting culinary adventure last Friday. It was almost emotional to see how much Chef Marcus has grown in every way. Talent honed with passion and dedication over time, can indeed be formidable. Here is his menu: 1. Snacks - All three dazzled. The Aori Ika (bigfin reef squid) on rice cracker with octopus stock was so creamy due to multiple tiny cuts. My fave was the choux puff made with laksa crust sandwiching confit Indian Halibut, shaved ginger flower and black pepper. The third bite, a sugar snap pea and savoury kaya tartlet, was familiar to those of us who’d visited the first #MagicSquareSg. ⬇️Continued in Comments⬇️

🇭🇰 Bengal Brothers is the latest grab-no-go venue to open on Wan Chai's Johnston Road, specializing in Indian street food. Here, we sank our teeth into a Kati roll which was a Paratha wrap with a thin crispiness outer, while the lamb roast rendition was especially tender with onions and tomato gravy sauce in an punchy amalgamation of flavors. Meanwhile, we also tasted the chicken tikka rice bowl which felt light on grill but saucy, balanced with cucumber, peanut salad and tangy chutney. This was supported by beverage selections including an Indian ginger ale, as well as the Mango Lassi; the latter here being organic and milder in sweetness than usual. All adorned in a beautiful pink and white space with minimal seating, Bengal Brothers is a fun-filled joint with loud retro beats to match; while the price tag is at a premium for street food, this little hole of brotherly love does bring interesting flavors from Kolkata all the way to the strolls of Wan Chai. Bengal Brothers URL: https://s.openrice.com/QrKS0IF4A00~uolUFAA Add.: G/F, 6 Johnston Road, Wan Chai @bengalbrothershk#bengalbrothershk #chicken #chickentikka #basmatirice #curry #indianfood #hongkongfood #hkfoodie #foodblog #foodphotography #igfood #hkig #hkiger #foodie #foodporn #852 #hkfood #homekong #hkfoodblog #hkfoodblogger #hkrestaurant #香港美食 #美食 #食評 #相機食先 #全力食 #吃貨 #灣仔美食 #食好西 #美食推薦

Trying to find my seat for tonight’s show but then again it’s a virtual…no seating charts and no SOP…silly me. 🤭 Live 8PM on fendi.com #Fendi #FendiSS22 @fendi @mrkimjones @silviaventurinifendi