Max Veenhuyzen

Following two years of lockdown trade and amid inflation and labour shortages, the hospitality industry is now facing a cancellation crisis: leaving seats empty, food wasted and restaurateurs on the edge.

Exorbitant Kewpie mayonnaise prices, yakisoba made with spaghetti, and fish without the fat. Australians may have a love affair with Japanese cuisine but for the chefs who were first on the scene, it wasn't always easy.

He’s flown the flag for modern Australian cooking in Singapore; now chef Rishi Naleendra will celebrate his own culinary roots.

It will remain true to dishes of the local culinary scene, with red-hot chilli levels to match.