A former banker, chef-owner Petrina Loh (of Morsels) has come a long way after leaving her well-heeled private banking job of 8 years to fully pursue her passion for food and wine. With a bagful of experiences from various restaurants in the US, such as Michelin-starred Spruce, Atelier Crenn, State Bird Provisions and Bouchon, Loh is constantly in pursuit to fine-tune her craft. She takes a very produce and flavour-driven culinary approach, and strongly believes in incorporating techniques like fermentation to achieve layers of flavours in her food. Loh’s cross-cultural dishes not only showcases a harmonious medley of different flavours and textures, but also strikes a fine balance between the “yin” and “yang” of ingredients, ensuring that she creates food that nourishes the body.
