Executive chef Victor Loy serves up healthy, hearty eats at Plentyfull
At Plentyfull, a casual restaurant, gourmet grocer and patisserie at Millenia Walk, executive chef Victor Loy loves nothing more than to serve up wholesome, delicious food. At lunchtime, he fills your bowl with healthy carbs such as broken wheat or risoni and tops it up with proteins and sides. In the evenings, his a la carte menu proffers a range of starters, pastas, seafood, meats and sides made with fresh, seasonal ingredients.
The 32-year-old father of one helped out at his grandma’s hawker stall in Penang as a young boy. From his late teens, he started working in the kitchens of various restaurants in Malaysia and Europe. In 2006, he completed a culinary course from the International Management Institute in Switzerland specialising in French cooking. Thereafter, he jumped at the opportunity to work at the former Harbour Grill at Hilton Hotel Singapore. There, he was mentored by chef Julien Jouhannaud, who trained under French chef Alain Ducasse. After three years, Loy moved on to other establishments before joining Plentyfull as its chef in late 2016.
We try our best to cook and serve food honestly.
Esta historia es de la edición January/February 2018 de WINE&DINE.
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Esta historia es de la edición January/February 2018 de WINE&DINE.
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