The new head chef will bring Korean, Japanese, Chinese, Italian and French influences to the breezy wine bar.

There’s a new face presiding over the Tiny’s kitchen. He shares what he’s been cooking up, including chicken-fat flatbread, scallop congee with XO, a nostalgic dessert inspired by his childhood, and a Nyonya-style spin on the venue’s famous roast chook. Plus, his plans to introduce more “crossover” food such as prawn-toast ravioli.