Petrina Loh is a Singaporean chef known for progressive, sustainable cooking, best known for the restaurant Morsels in Singapore.
Progressive Asian-fusion cuisine with an emphasis on fermentation, sustainability and ingredient-driven cooking. This profile looks at Petrina’s background, career and signature approach.
TL;DR
- Singaporean
- Known for the restaurant Morsels in Singapore
- She trained at Le Cordon Bleu in San Francisco and worked in Michelin-starred kitchens.
- Morsels won Restaurant of the Year at the World Gourmet Summit Awards of Excellence 2017.
- Progressive Asian-fusion cuisine with an emphasis on fermentation, sustainability and ingredient-driven cooking.
Petrina Loh key facts
| Name | Petrina Loh |
| Nationality / born | Singaporean |
| Known for | the restaurant Morsels in Singapore |
| Location | Singapore |
| Style | Progressive Asian-fusion cuisine with an emphasis on fermentation, sustainability and ingredient-driven cooking. |
Background and career
A former private banker, she changed careers at 29 to pursue cooking. She trained at Le Cordon Bleu in San Francisco and worked in Michelin-starred kitchens.
Recognition and legacy
She founded Morsels in 2013, later relocating it to Dempsey Road. Morsels won Restaurant of the Year at the World Gourmet Summit Awards of Excellence 2017.
Signature style
Progressive Asian-fusion cuisine with an emphasis on fermentation, sustainability and ingredient-driven cooking. It is an approach that has made Petrina a distinctive figure in the food world.
Petrina in context
Petrina Loh is one of the chefs featured on Pickup Table 4, alongside Willin Low and David Lai.
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Petrina Loh FAQ
Who is Petrina Loh?
A Singaporean chef known for progressive, sustainable cooking.
Where is Petrina based?
Singapore.
What is Petrina known for?
The restaurant Morsels in Singapore.
What is a notable fact about Petrina?
A former private banker, she changed careers at 29 to pursue cooking.
What is Petrina’s style?
Progressive Asian-fusion cuisine with an emphasis on fermentation, sustainability and ingredient-driven cooking.
