Lush Epicurean by Chef Eric Low

22/07/2026

Honoured and excited to take Singaporean🇸🇬🇸🇬🇸🇬 cuisine overseas again. This round, we not only want to cook great food, but we aim to:

✅️1)Establish more awareness of Singaporean owned fnb businesses in Vietnam with local business communities.
✅️2)Building in roads and opportunities for Singapore fnb brands and their products to one of the fastest recovering and developing economies of South East Asia post covid era.
✅️3)Profiling key Singaporean flavours to the international cuisines scenes in Ho Chi Minh City and how foodservice operators can leverage products showcased to build new menu ideas.

Hi! I am 👨‍🍳 Eric Low!
*A unique hybrid chef with Culinary Artistry and Food Science in my DNA.
*My work revolves around Culinary, Heritage, Education and Feed (CHEF)

💬➡️ Feel free to share and comment.

🌍Connect with me https: https://lnkd.in/gNw6ktSz

📧Message me at [email protected] for collabs.

[EXPERIENCE] Singapore's National Day has always been about more than fireworks. It is about the food, the memories, and the people you share them with. This August, KiN Group is bringing a piece of that home to Saigon. Introducing The Lepak Makan Club, a Singapore Heritage Gastronomy Week at KiN Ho...

28/06/2026

✨️Lush Epicurean X The Dempsey Project✨️

Hey Folks! We are back for another edition with The Dempsey Project coming up in July 2026.
This round besides signature Teochew favourites, we are also incorporating Ling Nan 岭南 flavours too. Ling Nan refers to the region of South Eastern China encompasing Guangdong, Chaoshan and Fujian.

This one day pop up dinner event is on 16th July from 630pm onwards. Seats are limited and kindly RSVP as per details below.
Looking forward to see everyone soon!

09/06/2026

✨️Overseas Recipe development and Training Project✨️

Project venue: South Korea
Brief: 3 recipes development, Ingredients and Techniques management, Staff Training
Client: Multiple Concepts Restaurant Owner

Recently we completed an overseas assignment for a client based in South Korea. It is our first project in SK by referral.
Client required developed recipes to be same or better than competitors reference. Cuisine profile is Cantonese in SK addressing local taste expectations and price points.

Challenge:
Authentic Ingredients sourcing, kitchen equipment limitations, potential food wastages and prep space limitations.

Within 48hrs, we worked with client's culinary team onsite providing problem solving solutions for the and menu items positioning ideas for marketing team's road to launch. Client's culinary team received finalised recipes, food preparation training, food presentation support and interim logistics solutions.

Another successful project curated by Lush Epicurean.

Hi! I am 👨‍🍳 Eric Low!
*A unique hybrid chef with Culinary Artistry and Food Science in my DNA.
*My work revolves around Culinary, Heritage, Education and Feed (CHEF)

💬➡️ Feel free to share and comment.

🌍Connect with me https: https://lnkd.in/gNw6ktSz

10/03/2026

Coming up during the FHV 2026 week in Ho Chi Minh City, two assignments back to back.
The “Bilateral Food Exchange between Singapore and Vietnam 2026” is a signature industry event organized by the SingCham F&B Sector Committee to strengthen collaboration and trade ties between the food ecosystems of Singapore and Vietnam.

The event will bring together F&B manufacturers, distributors, importers, retailers, hospitality operators, and industry stakeholders from both markets to explore partnership opportunities, market access insights, regulatory updates, and emerging consumer trends.
As a keynote speaker, I will be sharing insights on the positioning and business potentials of Vietnamese food ingredients exports to the Singapore market at the bilateral exchange.
Through expert sharing sessions and curated networking, the event aims to facilitate meaningful dialogue, foster cross-border collaboration, and promote sustainable growth within the bilateral food industry landscape.

Event Details:
Date: Monday, March 23rd 2026
Time: 2:00 PM - 5:00 PM (Check-in starts at 1:30 PM)
Venue: Vietcombank Ky D**g Branch - 13-13 Bis Ky D**g, Nhieu Loc Ward, HCMC

Participation fee (Tea break included):
SingCham & Co-hosts Members: VND 150,000
Non-members: VND 300,000

A complimentary (FOC) Networking Night sponsored and organized by Learth Vietnam JSC will be held at the Kin Hotel rooftop bar after the event.

Registration for the event can be done from here 👇:
https://docs.google.com/forms/d/e/1FAIpQLSeH9CqlA54f0Ot7SrUm2l7bYH2F9ErKWZs7QSMIvb3A4G4kZA/viewform?Construction_Night%22_COPY_01%29=&goal=0_1562b15dd4-eafda7fa1c-%5BLIST_EMAIL_ID%5D&mc_cid=eafda7fa1c&mc_eid=f7dc377e2b

Thereafter onwards to competition jury duties at the Vietnam Culinary Challenge 2026 where more than 200 over young chefs competitors from both local and regional countries will gather to compete across various categories.

26/02/2026

✨️Consultancy Project Work for Multiple Outlets Listed Singapore FnB Group✨️

We recently completed a 2nd round of menu development work for a listed FnB company in Singapore. Despite the local FnB gloom, our client has remained profitable with practical concepts while addressing cost sensitivity from their customers.
Featuring adapted dishes from our international work and travel exposure, we work with client's RnD team from development phase to sourcing compliant ingredients for recipes and segregating central kitchen and outlet responsibilities for dish ex*****on. We also conducted training the outlet kitchen managers for dish ex*****on based on the kitchen layout of each outlet. A set of recipes featuring dishes from Thai, Korean, Indon, Taiwanese, Japanese and western flavours were shortlisted for kitchen trials . From golden references to scaled up production, the team worked tirelessly more than 7 months to finally arrive at our pre-launch finalisations. Looking forward to a success launch campaign next month.

27/01/2026

✨️Catering and crunching the volume numbers✨️

2017-2026

Since graduating from culinary school some 35years back, working in the food catering industry was something close to my heart. To work with one of the most respected chefs in the industry, I chose to jump into the catering industry at a young age instead of aspiring to make a name in tweezer cuisine. The volumes fascinated me. The learning curves were steep and big. The operations were fast and furious. In the mist, there was fun, tears, blood, fatigue and a strong comradeship that bonded till today in spirit. The industry taught me much need skills for another big milestone of my culinary career. It prep me and conditioned my mindset for a job that would eventually take me to 40 over countries and lived in 50+ local communities there.

I never regretted joining the catering industry at a young age. It taught me not to just focus on culinary artistry. There are bigger concerns about food in large volumes like food safety, operational feasibilities and relentless adaptions to each customer's customization of menus. It also taught me about mind over matter. I had peers who asked me back then if i was seriously giving up my career youth in fine dining for mass production food. Well i didn't really gave up on fine dining, just didn't felt the calling on it yet until big corporate customized sit down menus started to come in in the later years and also working in the super yachts industry in Europe and the Caribbean.

Since then, I have had the honor to work in various kind of projects and events providing consultancy to the local big boys like Orange Clove, Tong Jiang Group, Lavish Dine, SATS, Tenderfresh Group, Kitchen Haus Group and most recently Grain Catering.

Fact to know is despite the local FnB gloom and doom sentiments today, catering channel was still one of the brighter spots in the industry 2024-2025.

DM me if you are a fnb business owner looking for support or collaboration projects. We have the expertise to do both BOH and FOH areas especially in recipes transition leveraging on new technologies and efficiencies.

26/12/2025

✨️✨️PSA Announcements✨️✨️

Jan 2026 Hands-on Cooking classes Bakefresh Studio

Jan 4th 2026 Teochew Braised Duck Class FULLY BOOKED!!!🈵️

Jan 21st 2026 Pen Cai Class FULLY BOOKED!!🆕️🈵️
Jan 25th 2026 Pen Cai Class Limited Seats Left!!🆕️

Jan 25th 2026 Roast Pork Belly Sio Bak Class Limited Seats Left!!

Jan 29th 2026 Hand Made Chee Cheong Fun Class
Limited Seats Left!!🆕️
Jan 29th 2026 Chef Eric's Charsiew and Home Made Oyster Sauce Class Limited Seats Left!!

Please whatsapp 97101227 for sign ups!!

26/12/2025

Merry Xmas and Happy Holidays Folks!!

24/12/2025

Happy Holidays folks!!