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"What struck me about the Singapore Orchid is the sincere hospitality. Ananda was busy working her way around her diners to make sure everyone was comfortable and well looked after."
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Trinity South article Word on the street |
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Ananda Chua of Singapore Orchid - "I wanted my own restaurant again, because I wanted to give people something different. I wanted to follow a more moral philosphy - to treat people right - to do things right - to cook food right." Article by Chris Wood, writer for Trinity South.
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Guardian article Ananda's spicy secret! |
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"I'm reluctant to submit this restaurant review [of Singapore Orchid], as I'd like to keep this fabulous little venue all to myself.?It's the kind of place you dream of finding, small and intimate, with a chef who is dedicated to her work." Writes Christine van Ernst, writer for the Guardian.
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