Chef Andy Lau

Andy loves local cuisine, and is a huge advocator of returning to his roots. He received his formal culinary training at At-Sunrice Global Chef Academy, and has worked with Michelin starred chef Osvaldo Forlino during his stint at Il Lido and No Menu. He has always desired to fuse his love for Asian cuisines with his respect for Western techniques, and has contributed to the kitchens of Capella Singapore, Novotel Clarke Quay Singapore, and the now defunct Empress Jade @ Mount Faber Jewel Box. He set up the indie eatery 8 degrees Taiwanese bistro in 2011, and it has since gained a steady following amongst those who have experienced Taiwanese cuisine. He is the current Head Chef of Fern & Kiwi Bar and Eatery.