SAM CHUA
SINGAPORE
Known for new concepts and unmistakable flair, Sam is The Singaporean Restaurateur with an eye for detail and a palate for... wagyu. Owner of Black Cow, it all began a decade ago with the single bite that changed everything.
Raised in a home where beef was never on the menu, Sam's first encounter with Wagyu was 2016 in Japan in — and she hasn't said goodbye since. That same year, Sam launched Black Cow, a modern sukiyaki dining experience unlike anything Singapore had seen.
On her shelves, premium cuts from the likes of Kagoshima, Miyazaki, Yonezawa — and now The Fatty Quail.
Foie gras made from cultured Japanese quail, now plating at Black Cow in the Forged Kushiage, Forged Don, Forged Handroll, and Glazed Gras add-on.
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Meet one Forger, Chef Hafizzul Hashim
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There's a lot of interest in sustainability, and how we can deliver that in a restaurant, especially like mine. And it has a quail kind of elegance to it. It matched exactly how I visualised it, it was a match made in heaven.
GREEN MICHELIN STAR WINNER 2024
RESTAURANT FIZ, SINGAPORE
THE FORGERS
The culinary visionaries and innovators bringing the future of food to plates today? We know them as Forgers.
Collaborating with some of the world’s most forward-thinking chefs, each of our partners have brought Forged to their menus with a unique twist on the deliberately different.
From Asia's Top 50 Bars to a Michelin Green Star, if you love to eat like a chef, look no further than to our Forgers.
- Chef Hafizzul Hashim, Christina Rasmussen, and Chef Mirko Febrille at Forged's 2024 Next In Vogue Panel
- Chef Mirko Febrille at Forged's Singapore Launch