Born and raised in Singapore, Chef Akmal Anuar’s culinary journey began at the tender age of 10, amidst the vibrant hustle of his parents’ hawker food stall.
“I grew up seeing my parents work really hard in the food business, and I set out with similar determination,” recalls the second-generation Singaporean Malay. A connoisseur of Malay cuisine, Akmal’s childhood love for aromatic coconut-based curries and rice continues to influence him.
