WAREHOUSE WONDER!

COL is the kind of achingly hip restaurant that’s first on your list when heading out with friends for a good time. Ensconced on the first floor of a Keong Siak heritage building, this warehouse-style restaurant is helmed by chef extraordinaire COLIN BUCHAN. I sat at the bar over a negroni to hear his vision for this savvy seasonal menu and space.

- GEORGINA HOCKLEY

I love surprising my husband on date night with a table at the hot new restaurant in town. COL was the venue of choice for our recent anniversary, and wow, it exceeded all expectation. Moody lighting, delectable food and standout drinks were just the beginning. Impeccable service from knowledgeable staff was topped off by a surprise cake. I’m rushing to get back, so I savoured a session with chef Colin.

Tell us about your career and how you found yourself as a chef in the Singapore dining scene.

I moved to Singapore to open Michelin-star chef Jason Atherton’s Pollen. This was my incredible introduction into Asia ten years ago. Previously, I was based in London and fortunate to be working with celebrity chef Gordon Ramsay for over ten years. A fun fact not many people know about me is that I was the private chef to David and Victoria Beckham. Interesting times! During my stint in the UK, I also represented Scotland on BBC’s The Great British Menu.

Currently, I’m keeping myself busy as executive chef of both 1880 and COL. The latter is an exciting new partnership between myself and 1880.

What’s the story behind COL? 

It’s the realisation of a dream that my wife Sophie and I have had for a long time.

We wanted to create a restaurant that was casual but elegant, with a great vibe and (we hope) tasty food. My moniker COLin is the origin of the name.