Every day, Time Out Singapore's Food and Drink Writer puts his waistline on the line. A born and bred Singaporean, Dawson is a travel enthusiast who can't sit still, and his favourite way to explore is by eating his way around the world.
What do you do all day at Time Out?
Eat, pray, love? Nah, this ain’t the diary of Julia Roberts. Owning the beat as the Food and Drink Writer at Time Out Singapore, I identify F&B trends in the city's dining scene, oversee the bulk of restaurant reviews, and ensure all of our content is up to date. When I’m not clacking away on the keyboard, I’m repping Time Out at the latest restaurant launch or foodie event.
When you're not in the Time Out office creating magic what are you up to?
You’ll often find me hanging out in restaurants and bars, with a stiff negroni or a hoppy pint in hand. I've always got a finger on the pulse of the local F&B scene so I know what's hot, what's good, and what's great. When I'm not stuffing myself silly, I like to re-watch cult films, hit the beach, kick about in a game of footy, and occasionally, moonlight as an undercover artist who paints captivating murals around the city – whoops, secret is out I guess.
What are you really into right now?
Anything that's just different. It's refreshing when bartenders and chefs aren't afraid to go against the status quo to bring diners new flavours and culinary experiences. For instance, the controversial Small’s by Bjorn Shen where he serves up a bold but whimsical bread sushi omakase; Analogue – a cocktail bar that is ahead of its time with a plant-based menu – by Vijay Mudaliar, or even the recently opened Restaurant Born by Zor Tan, marrying modern Chinese cuisine with French gastronomy.
What's your personal motto?
Calories should never be wasted on bland food