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Finden was born on 20 December 1967 in Singapore. [1] [2] [3] The youngest of her siblings, she began cooking for them when she was eight years old after her father became sick and her mother had to work. [1] At the age of 14, she began working as waitress and later asked if she could volunteer in the kitchen, thus inspiring her love of cuisine.
Haigh decided to pursue a career in cooking, and started to work at a gastropub called The Green Oak in Windsor [7] She then moved to the Royal Oak, Paley Street, where she came under the influence of head chef Dominic Chapman. [8] While she was working there, she attended culinary classes at Westminster Kingsway College. Haigh also worked at ...
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In July 1994, the Singapore Council of Women's Organisations announced that it had acquired a 30-year lease of the building from the Urban Redevelopment Authority. The council planned to spend $800,000 refurbishing the "run-down" building, which was to house around 20 affiliate associations in addition to the council itself.
Hawker center in Bugis village. A large part of Singaporean cuisine revolves around hawker centres, where hawker stalls were first set up around the mid-19th century, and were largely street food stalls selling a large variety of foods [9] These street vendors usually set up stalls by the side of the streets with pushcarts or bicycles and served cheap and fast foods to coolies, office workers ...
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The 70-seat open-concept establishment was based on the idea of inviting guests into her home, cooking in front of them, and staying late into the night. [11] Four years later, in 2011, she opened 2am:lab, a 2,000-square-foot culinary research and development lab in Singapore, for hosting guest chefs and workshops. [12]
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