Nothing gets Singaporeans going like a hotel buffet. After all, eating is our national hobby. The only problem? The cost. Aside from atas Michelin-starred restaurants, buffets are pretty much the most lavish and expensive way to eat out. Sure, there’s the occasional credit card promotion and 1-for-1 hotel buffet offer, but more often than not, you’re gonna have to pay.
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Stories of Us: Mathew Leong wears many (chef) hats. Now 26 years old, he is a head chef, right-hand man of the restaurant's boss, and the youngest Singaporean candidate in the prestigious Bocuse d'Or culinary competition. Here's how he's made it this far.