Hi Candice! Now that you are the owner of Tempt, how would you like to be addressed?
You can call me the proprietress. But I also like the word creator because I’m creative.
Does growing up as a theatre kid have anything to do with this?
Can you tell? [Laughs] Well, yes. When I was 14, I interned with Singapore Repertory Theatre (SRT), where I met Gaurav (Kripalani) — the current artistic director and my best friend. He and his husband are some of the biggest patrons of the arts scene here; that’s how we keep our ties with the theatre scene. When I was doing private dining, it was a dinner and a show. So with Tempt, I thought about extending that to how I welcome my guests. It’s my theatre now, I suppose.
That’s so nice. I read that you were in Germany when you first started to delve into food — how did you end up there?
I left for Barcelona to live for a little while when I was 25, then returned to Singapore, got back with my ex-boyfriend and moved to Germany for love. But I couldn’t work there because of my visa. The food there was also expensive and not that great, and my ex-partner was a consultant who was mainly gone from Monday mornings to Thursday nights. So I had a lot of free time on my hands, and there was nothing much to do except for, well, cooking.
So that was when you first started cooking?
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Denne historien er fra September 2023-utgaven av MEN 'S FOLIO Singapore.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Win Metawin Is Unlike Anything That Came Before
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Old is Gold
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