CIA Singapore

Emily Lim established 'Dabao Singapore' in San Francisco, initially aiming to sustain herself after being laid off. The food venture led to discovering a close-knit community that loves her Singaporean hawker dishes.

CIA alumnus and One Prawn & Co's chef-founder, Gwyneth Ang, shares how she elevated her humble prawn noodle business to Michelin Bib Gourmand status

After eight years working in Singapore’s finest kitchens, Culinary Institute of America (CIA) Singapore alumna Elaine Koh returns to her alma mater. Now, she is vested in grooming Singapore’s future culinary professionals.