Meet Paul Then – one of Singapore’s most celebrated chefs, whose unique culinary style is reflected in his innovative, highly creative techniques.
Born with a Straits Chinese heritage (known as Peranakan), Paul brings with him a rare, authentic style. His forte is Singaporean street food, French, and of course, Peranakan cuisine, which has a long culinary history with a fusion of Chinese and Malay influences.
Paul was previously a private chef cooking for Singaporean Ministers and the President, both in their homes or at restaurants in which he was working. He produces his very own recipes for sauces and represents Singapore globally. Currently his sauces are made in Singapore and distributed in China, USA, Hong Kong, and the Philippines.
This is a unique opportunity for discerning connoisseurs to sample his very special cuisine, and to taste his sauces at Colonnade, The Sukhothai Bangkok from August 20th – 25th, 2017. Choose from an inspired selection of iconic Singaporean cuisine, exclusively at Colonnade.
13/3 South Sathorn Road | Tel: 02 344 8888
Opening hours: Breakfast: 6:30am – 8:30am, Lunch: noon – 2:30pm, Dinner: 6pm – 9:30pm