When Magic Square first opened in 2018, Marcus Leow had a rude awakening. Five days a week, he and two other chefs had to run two dinner services for 18 people. The work left them exhausted and caffeine-dependent.
Three years later, the 30-year-old now splits his time between Ken Loon’s Naked Finn, incorporating his Japanese training and Peranakan roots into the seafood dishes, and BurgerLabo, Loon’s gourmet fast food joint.
The sleek interior of Magic Square at Portsdown Road.
He also oversees the second iteration of Magic Square in its new permanent residence. Along with Gail Ho, formerly the pastry chef at Meta, they supervise and guide four chefs in their 20s: Pristina Mok, Eugene Chee, Law Jia-Jun and Jonathan Gan (pictured above).
Now known as Magic Square 2.0, the restaurant has retained its original ethos – serving as a platform for Singaporean cuisine to advance under a younger generation – but there have been a few changes.
Leading chefs Gail Ho (left) and Marcus Leow.
Firstly, there is a pastry chef exclusively responsible for desserts. Previously, leading chefs focused on savoury dishes. As a result, Loon felt desserts were not given enough attention.
The company has also developed a ticketing system. To reduce human involvement for reservations, guests buy tickets for their dinner seats and decide what to do if they can’t make it. Magic Square 2.0 may be the first restaurant in Singapore to implement a ticketing system, which was launched at the end of October this year.
Ahead, a look at what else you can expect at this dining spot.
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