Meet Chef Chan Kar Meng! He is the new Executive Chef of Little Farms. After graduating from Le Cordon Bleu, Sydney in 2011, with the Grand Diplome in Culinary Arts and Patisserie, Chef Meng started his culinary career in Melbourne, working in the kitchen at various cafes and restaurants, before returning to Singapore in 2013.
He had stints in cafes and restaurants such as Necessary Provisions, Esquina and Chinoiserie, before taking up the mantle of Executive Chef at Little Farms, in January 2019. He was the first Head Chef of Red Tail Bar by Zouk, ranked amongst the top 3 clubs in the world. It was a new bar concept by the club, situated in Clarke Quay, consisting of high-quality bar snacks and signature cocktails with a variety of Asian flavours.
After a year at the helm, Chef Meng has won his first award by SR Signatures, with his Chicken Rice Arancinis at Red Tail Bar by Zouk, and also hosted the pairing dinner for Martel’s Single Estate Launch. He later moved on to be the Western Head Chef at Cast Iron, where he and his other chefs participated in Gourmet Japan and hosted a whiskey pairing dinner in collaboration with the Suntory group.
In his free time, Chef Meng enjoys spending time with his dog, as well as participating in physical activities such as Rock Climbing or a game of Futsal with fellow chefs from the local industry. He also appreciates a fine bottle of wine or a sip of a good aged whiskey. Once in a while, Chef Meng enjoys a good dining experience at other restaurant establishments to seek ideas and expand his repertoire. In the kitchen, Chef Meng is constantly trying his hand at creating new recipes and improving his palate, experimenting extensively with local flavours, as well as developing the junior chefs under his supervision.