Join Netflix celebrity chef, Shane Osborn from one-Michelin starred restaurant Arcane, on a journey of discovery about vegetarian dining and tea appreciation at the Chi Lin Nunnery and Nan Lian Garden in Wong Tai Sin.@shaneosbornchef @arcanehk @michelinguide Indulge yourself in Hong Kong and its culinary extravaganza. See more: bit.ly/hkindulge-en #DiscoverHongKong

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⬇️

One thing I like when it comes to dining out is to be surprised. Thank you @ericisntjolly for misleading my cravings. #Tiedye pizza got really thin crust w/ pesto, marinara and vodka sauce. Crispy, light, @rubirosa_nyc made it just right. Shout out to the sausage spinach pasta, insanely delicious. We came for the pizza but I was more enchanted by the pasta. #pizza #pizzalover #pizzaoven #nycfood #nycfoodie #nyceats #nycpizza #pizzaporn #nycfoodgals #pizzalove