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Singaporean chef Ernest Toh is building a name for himself in Taipei while staying deeply connected to his Singapore roots. Now based in Taiwan for about eight years, the 32-year-old runs his restaurant, Earnestos, where he incorporates flavours and influences from Singapore into his cooking, reflecting his identity and upbringing even while working abroad. Toh’s culinary journey began during his time at SP, where he studied nutrition and developed an interest in food. His early exposure led him into professional kitchens and eventually to opportunities overseas, shaping his career in the international dining scene. Despite his success in Taipei, Toh continues to draw inspiration from Singapore’s diverse food culture, showing how overseas Singaporeans can bring local flavours to global audiences while maintaining a strong sense of identity.

[The Straits Times]