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.
Denne historien er fra January/February 2018-utgaven av WINE&DINE.
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Denne historien er fra January/February 2018-utgaven av WINE&DINE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
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Nutmeg's Role In Singapore's History
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New And Improved
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Let Land Grow Wild
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The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
