Latest news with #Fei
Business Times
5 days ago
- Entertainment
- Business Times
A culinary love letter unfolds at Cherry Garden by Chef Fei
IN MANY CULTURES, FOOD IS an expression of love and friendship. It is perhaps best encapsulated in the Chinese saying, 'chi zai zui li, nuan zai xin li', which translates to 'what is eaten in the mouth warms the heart'. At the newly refurbished Cherry Garden by Chef Fei at Mandarin Oriental, Singapore, the award-winning Chef Fei brings the expression to life through his signature Chaoshan and Cantonese dishes. Here, diners do not just get to partake in a culinary showcase of elevated cuisine. Instead, through regional dishes that pay homage to all that is close to Chef Fei's heart, they also gain a deeper appreciation of what it means when food is cooked with love. For example, the Crispy Pork with Sweet and Sour Sauce, or thinly sliced lean pork fried to crispy perfection and enveloped in a homemade sauce, is Chef Fei's love letter to his wife – an inspired Cantonese take on her favourite hometown dish of guo bao rou from Dongbei, China. Chef Fei's take on guo bao rou is a decadent dish of crispy pork slices slathered in a homemade sweet and sour sauce. PHOTO: MANDARIN ORIENTAL, SINGAPORE Likewise, the Boneless Crucian Carp Congee is a labour of love. To replicate his iconic dish to his exacting standards, Chef Fei insists on using only carp of the freshest quality, a fish that is notoriously difficult to source in Singapore. With its many fine bones, it also has to be painstakingly deboned, with the entire preparation and cooking process taking 40 minutes. A trio of condiments comprising preserved radish from Chaoshan, pickled vegetables and peanuts is the final flourish for the dish. One of Chef Fei's signature delicacies is the Boneless Crucian Carp Congee, which showcases the chef's skills since crucian carp has many fine bones that are challenging to remove. PHOTO: MANDARIN ORIENTAL, SINGAPORE General manager of Mandarin Oriental, Singapore, Jill Goh explains: 'Every dish he creates tells a story of its origins, and offers an ode to heritage.' A NEWSLETTER FOR YOU Friday, 2 pm Lifestyle Our picks of the latest dining, travel and leisure options to treat yourself. Sign Up Sign Up Best of two worlds in one place Chef Fei, a celebrated icon in China's culinary scene, has been plying his trade since the age of 16. To Cherry Garden by Chef Fei, he brings with him a wealth of pedigreed experience: Two Michelin Stars in Michelin Guide Guangzhou for seven consecutive years since 2019, and One Diamond in the Black Pearl Restaurant Guide for eight consecutive years since 2018. He is now at the helm of six restaurants across the Mandarin Oriental properties, including the latest additions at Mandarin Oriental, Singapore and Mandarin Oriental, Bangkok. At his Singapore restaurant, the menu combines his hometown influences with his over three decades of rigorous training in Cantonese-style cooking. 'What makes Chef Fei's food stand out is his interpretation of the two cuisines – not as separate cuisines, but rather, as an interplay of their distinct flavours and nuances, and how these are articulated in every dish,' says Goh. But ultimately, Chef Fei's culinary ethos is simple: Good ingredients must be the anchor of every dish. The Wok-fried Australian Lobster with Basil and Pickled Mustard Greens pays tribute to Chef Fei's hometown of Chaoshan, with fragrant basil adding an aromatic nuance to tangy broth. PHOTO: MANDARIN ORIENTAL, SINGAPORE 'There's lots to discover about Chaoshan cuisine, and its uniqueness lies in its natural flavours. Seasonality and freshness of ingredients are therefore paramount,' explains Chef Fei. 'It is through the careful selection of ingredients that the narrative behind each culinary creation is shaped, and the passion of the chef and his or her understanding of the ingredients are showcased.' With this, Chef Fei hopes to raise the stature and awareness of Chaoshan dishes among discerning diners. Besides dishes like the Crispy Pork with Sweet and Sour sauce and Boneless Crucian Carp Congee, diners can also expect other innovative creations like the Wok-fried Australian Lobster with Basil and Pickled Mustard Greens, as well as the Sauteed Diced Wagyu Beef with Sichuan Peppercorn and Chilli. A curated menu of dim sum delicacies will also be available for lunch, for those who prefer to stick to the familiar favourites. Diners who enjoy their beef with a little kick of spice will love Chef Fei's Sauteed Diced Wagyu Beef with Sichuan Peppercorn and Chilli. PHOTO: MANDARIN ORIENTAL, SINGAPORE Naturally, attention to detail extends even to the restaurant's interior design. In keeping with the restaurant's tribute to heritage and innovation, the interiors of Cherry Garden by Chef Fei are adorned with wooden trellises and old-world stone walls - a nod to traditional Chinese courtyard houses. Soft ambient lighting adds a contemporary touch, so that diners get to enjoy their meal in stylish comfort. Have a special occasion to celebrate? Four private dining rooms are thoughtfully designed to accommodate intimate gatherings for as few as four, to as many as 18 guests in the largest room option, which extends to a private outdoor patio. To Chef Fei, the new Cherry Garden is his space where he can curate the best of his signature dishes for diners to enjoy and learn more about both Chaoshan and Cantonese cuisine. But more importantly, he also hopes for it to be a place for convivial gatherings over a shared love for good food. 'I want it to be a destination where people can gather and enjoy the stories behind each culinary creation we craft,' he adds. Learn more about the new Cherry Garden by Chef Fei here.
Straits Times
7 days ago
- Business
- Straits Times
Food Picks: An elevated Cherry Garden by Chef Fei at Mandarin Oriental, Singapore
Find out what's new on ST website and app. The fish in the signature boneless crucian carp congee is meticulously deboned and gently cooked in a comforting porridge. SINGAPORE – Mandarin Oriental, Singapore's Chinese restaurant Cherry Garden has undergone a revamp and, since July 2, is relaunched as Cherry Garden by Chef Fei. The 52-year-old Chaoshan-born chef – whose name is Huang Jing Hui – is no stranger to Mandarin Oriental, as the chef-consultant for its sister properties across Guangzhou, Shenzhen, Jakarta, Beijing and Bangkok. His Guangzhou establishment, Jiang by Chef Fei, holds two Michelin stars and One Diamond in China's Black Pearl Restaurant Guide. While he is not based in Singapore, the charismatic chef has played an instrumental role in overhauling and elevating the restaurant's menu and training the team, which includes 39-year-old chef de cuisine Steven Luo from Guangzhou, who helms the kitchen here. Several dishes in the extensive menu here are similar to the ones at Jiang by Chef Fei, such as seared Xisha Island lobster with creamy garlic sauce (seasonal price) and crispy pork with sweet and sour sauce ($36). There is a strong focus on seafood dishes and two of them are worth splashing out for. One is the geoduck blanched with basil and chilli in a rich chicken broth (seasonal price). The other is the signature boneless crucian carp congee ($138++ a portion), in which the fish is meticulously deboned and cooked gently in a comforting porridge. The congee is also available on the dim sum menu at $18++ a portion. Geoduck blanched with basil and chilli in a rich chicken broth. PHOTO: MANDARIN ORIENTAL, SINGAPORE Meat lovers can go for the sauteed diced wagyu beef with Sichuan peppercorn and chilli ($108++ a portion) or splurge on the most refined double-boiled pork tripe soup with fish maw and white pepper ($360++ a portion). Top stories Swipe. Select. Stay informed. Singapore Singapore's domestic recycling rate drops to all-time low of 11% Singapore Sota parent portal taken down for urgent patching following global cyberattack alerts Singapore HDB launches 10,209 BTO and balance flats, as priority scheme for singles kicks in Singapore Local buyers are key to recovery of prime district condo market Singapore New online channel for public to report illegal ride-hailing services Singapore Ex-Tanjong Pagar United footballer charged with assault after Singapore Premier League match in Feb Singapore COE prices for cars mostly unchanged; premium for commercial vehicles up 2.9% Singapore Cyclist charged after allegedly hitting elderly pedestrian, killing him For best value, go for the set menus that are priced at $138++ or $218++ a person for lunch, and $198++ or $268++ for dinner. Where: Level 5 Mandarin Oriental, Singapore, 5 Raffles Avenue MRT: City Hall/Promenade Open: Noon to 2.30pm, 6 to 10pm daily Tel: 6885-3500 Info:
AsiaOne
19-07-2025
- Entertainment
- AsiaOne
Just opened July 2025: New restaurants, cafes and bars in Singapore, Lifestyle News
The heat of July isn't just in the weather. It's in the kitchens, grills, and cocktail shakers across town. From Michelin maestros reimagining heritage to soulful taquerías and tofu churned into gelato, this month's roundup of just opened Singapore is as diverse as it is delicious. Whether you're seeking new restaurants for a long lunch, dinner with edge, or a post-museum tipple, these fresh arrivals are ready to feed both your curiosity and your cravings. Shin Katsu [embed] A refined take on Japan's beloved comfort food, Shin Katsu debuts in Tanjong Pagar as a premium tonkatsu destination helmed by Chef Matsubayashi Masato, formerly of Ma Maison. This elegant eatery brings over 15 years of tonkatsu mastery to the table, showcasing globally sourced pork like marbled Hungarian Mangalica and US Kurobuta. Dishes such as the Mille-Feuille Black Truffle Katsu and the 3-in-1 Shin Katsu Combo (prawn, rosu, hire) reflect a balance of innovation and tradition. Each set comes with charcoal-grilled rice, miso soup, pickles, and cabbage, while a curated selection of kushi katsu and Japanese desserts rounds out the experience. Among the just opened Singapore eateries spotlighting single-dish mastery, Shin Katsu stands out for depth and dedication. 84-86 Tanjong Pagar Road, Singapore 088505 Daily: 11:30am-3pm, 5pm-10pm @ | Cherry Garden by Chef Fei [embed] Mandarin Oriental's signature Cantonese restaurant reopens with fresh flair this July, reintroduced as Cherry Garden by Chef Fei. The two-Michelin-starred maestro, known for culinary artistry across Guangzhou, Shenzhen and Beijing, now brings his refined take on Cantonese-Teochew cuisine to Singapore. Expect a harmonious fusion of time-honoured recipes and modern interpretation in an elevated dining space that echoes tradition with contemporary grace. Known for its exquisite dim sum brunches and elegant service, the reimagined restaurant aims to be a new pinnacle for refined Chinese dining in Marina Bay. 5 Raffles Avenue, Mandarin Oriental Singapore, Singapore 039797 Mon-Sun, 12pm-2:30 pm | 6pm-10 pm @mo_singapore | Thevar 2.0 [embed] Singapore's only two-Michelin-starred modern South Indian restaurant has reopened its doors at Mohamed Sultan Road, ushering in a new chapter of elevated spice-driven cuisine. Helmed by Chef Mano, Thevar 2.0 is a deeply personal space, with interiors inspired by his South Indian roots and Malaysian upbringing. Signature dishes like the Mysore Spiced Rack of Lamb return, alongside new additions that reflect Chef Mano's classical French training and global influences. Expect refined layers of flavour in a minimalist, Chola-inspired setting with over 400 wine labels and curated non-alcoholic pairings. Whether you're dining in the softly lit main hall or the exclusive three-seat Chef's Table, Thevar 2.0 is a masterclass in culinary evolution. 16 Mohamed Sultan Road, Singapore 238965 Tue-Fri: 6pm-11pm, Sat: 12pm-3pm & 6pm-11pm (Closed Mon & Sun) @ | Fi Woodfire Thai [embed] Reigniting Orchard Road's dining scene, Fi Woodfire Thai returns with a fiery second act at Shaw Centre. Billed as Singapore's first woodfire Thai concept, the reboot features an open kitchen anchored by a 450°C lychee wood oven. Chef Arom Eploi's menu showcases bold signatures like the tender "Moo Ping" Pork Rib, flame-kissed Sticky Rice Cake, and French Poulet with housemade chicken liver jaew. Diners can also expect vibrant plates like Grilled Green Mango Salad and Son-in-Law Eggs with strawberry tamarind glaze. Pair your feast with a Thai-inspired cocktail, try the Tom Yum Mule or Sabai, and stay for dessert like the butterfly pea Mango Sticky Rice. A visual and gustatory playground. Shaw Centre, 1 Scotts Rd, #03-14/15, Singapore 228208 Daily: Lunch 11:30am-3pm, Dinner 5pm-10pm (Last order 9.30pm) @ | Tofu Gelato [embed] Singapore's first tofu gelato shop has landed, and it's rewriting the frozen dessert playbook. Tofu G at Mandarin Gallery offers a minimalist, Korean-inspired sanctuary for guilt-free indulgence. Using traditional tofu-making techniques, this innovative concept churns out high-protein, dairy-free gelato made from non-GMO soybeans and real ingredients like roasted black sesame, Chodang sweet corn, and Korean sweet potato. The vegan-friendly gelato is made fresh on-site using a Live Churning Machine, ensuring peak texture and flavour in every scoop. Whether it's the silky Original Tofu Gelato or the nutty Pistachio, Tofu G is a cool, clean revelation that's both nourishing and photogenic, and possibly the sweetest surprise on our just opened Singapore radar. #02-21 Mandarin Gallery, 333A Orchard Road, Singapore 238897 Daily: 11am-10pm @ il Giardino [embed] Nestled within the Singapore Botanic Gardens' iconic conservation house, il Giardino offers a lush Italian retreat inspired by nature's bounty and Venetian cicchetti traditions. Launched in sync with the Gardens' 10th Unesco anniversary, the biophilic space blends rustic elegance with Singaporean warmth. Chef Felix Chong presents vibrant sharing plates, think Slow Braised Osso Bucco with kaffir lime gremolata, and Panzanella 'Singapura' with green mango and smoked tamarind vinaigrette. Pair these with nature-inspired cocktails like the Giardino Spritz or Under the Tuscan Sun. Whether for date night or garden weddings, il Giardino promises Italian soul with botanical flair, all under the whisper of rustling Tembusu trees. Level 2, The Garage, 50 Cluny Park Road, Singapore Botanic Gardens, Singapore 257488 Wed-Fri: 6pm-10pm, Sat-Sun: 5pm-10pm (Last order 9:30pm) @ | Jin Ting Wan [embed] Perched on the 55th floor of Marina Bay Sands, Jin Ting Wan is a new beacon of refined Cantonese cuisine led by Executive Chef Albert Li. Launching July 23, the restaurant offers a modern interpretation of Yue culinary heritage, spotlighting dishes like Roasted Duck with Black Pepper and Drunken Mantis Shrimp with Chinese Celtuce. With interiors blending oriental motifs and modern minimalism, the space invites diners into an immersive multi-sensory journey, complete with a traditional Gong Fu-style tea ceremony curated by Tea Master Zhao Gang. Expect a curated menu of dim sum, seasonal delicacies, and rare Chinese liquors, all delivered with precision and warmth. Level 55, Hotel Tower 1, Marina Bay Sands, Singapore Daily: Lunch & Dinner (Exact hours TBC) @JinTingWanSG | Papi's Tacos (Tyrwhitt Road) [embed] Papi's Tacos lands in Jalan Besar with its fourth taquería, bringing street-style Mexican soul to a vibrant new 'hood. Helmed by Chef Jose "Papi" Espinoza, this 60-seater venue is a colourful homage to bold flavours and heartfelt hospitality. Expect cult-favourite tacos and burritos alongside outlet exclusives like Duck Confit Tostaditas and Braised Beef Tongue Tacos. A standout Grilled Cactus & Broccolini Salad and a dedicated Kids' Menu make it family-friendly, too. Don't miss the extended Happy Hour (12-7pm) featuring $10++ pours and rotating Frozen Margarita flavours. With its loud playlist, deeper mezcal list, and that signature Papi charm, this Jalan Besar outpost hits all the right notes. 149 Tyrwhitt Road, Singapore 207562 Tue-Sun: 12pm-2:30pm (Lunch), Tue-Sat: 5pm-11pm (Dinner, till late on weekends) @papistacossg | Korio (Bugis) [embed] The cult-favourite sandwich joint Korio fires up a second home in Bugis, teaming up with Zouk Group to launch a full-fledged dine-in outlet at Guoco Midtown II. Known for its New York-style grilled sandwiches and slow-proofed brioche doughnuts, the new space brings both street swagger and kitchen precision. As one of the just opened Singapore favourites for breakfast and lunch, it delivers on flavour without fuss. New exclusives include a bold Brisket Sandwich with horseradish kick and a hearty, loaded BLT crowned with avocado and jalapeño ranch. The all-day breakfast crowd can still count on old faves like the Sausage & Egg or Grilled Cheese with caramelised onions. Don't skip the Honey Sea Salt Doughnut — or the Sparkling Orange Espresso, because even your caffeine deserves to have fun. 20 Tan Quee Lan Street, #01-21, Guoco Midtown II, Singapore 188107 Daily: 8am-5pm @koriosg | Alice Boulangerie (Raffles City) [embed] Alice Boulangerie's second act arrives at Raffles City with Fine Crumbs, a charming new bakery concept that reimagines Asia's gourmet bun craze through French precision and whimsical flair. Expect soft, chewy buns crafted via the Japanese Yudane method, with bold fillings like slow-braised Angus short ribs, mentaiko prawn, and mochi-stuffed black sesame. Beyond the buns, the expanded bistro menu surprises with Wagyu Tartare, Scallop Crudo, and charcoal-grilled spring chicken with sambal cincalok. Wrapped in cottagecore-meets-contemporary interiors, the 100-seater space blends stone textures, open kitchens, and an Instagrammable mailbox to create a dreamy escape in the heart of the city. #01-22A, Raffles City Shopping Centre, 252 North Bridge Road, Singapore 179103 Mon-Sun: 9:30am-10:30pm (Fine Crumbs bakery closes at 5:30pm) @aliceboulangeriesg | And if you're still playing catch-up from June, no judgment, we've been there (usually with sauce on our shirt). But July waits for no one. From woodfire wonders and Cantonese revivals to tofu gelato that defies dairy, there's never been a better time to eat your way through the new restaurants just opened in Singapore. [[nid:719827]] This article was first published in City Nomads .
The Star
15-07-2025
- Entertainment
- The Star
The Violinist, Singapore's first animated historical film, set for August 2026 release
SINGAPORE: A film billed as Singapore's first animated historical epic is set to open in cinemas here in August 2026. The Violinist is set against the backdrop of colonial Singapore, the Japanese Occupation and the turbulent decades that follow. The story begins before the war and follows Fei, a violinist from a Peranakan family, and her close friend Kai, also a violinist. After the Japanese invasion of Singapore in 1941, Kai joins the resistance, but he disappears after the war. Fei spends decades performing around the region while searching for her missing friend. Her journey is marked by grief, and also hope. Singapore actors voicing the characters include Tan Kheng Hua, Adrian Pang, Ayden Sng and Fang Rong. Japanese actor Kazuya Tanabe voices a character who appears during the Occupation. Golden Horse Award-winning local musician Ricky Ho will compose music for the project. In a press statement, the film's co-director Ervin Han called The Violinist a tribute to 'a generation shaped by history'. 'I wanted to tell a story that lives in the space between history and imagination, one that honours the people who endured and the quiet courage that history often overlooks,' says Han, who also co-wrote the screenplay. He shares the writing and directing credits with veteran Spanish animator Raul Garcia, whose animation credits include Disney classics like Beauty And The Beast (1991), Aladdin (1992) and The Lion King (1994). The Violinist is a co-production between Singapore's Robot Playground Media, co-founded by Han, Spain's TV ON Producciones and Italy's Altri Occhi. Don Chen, director of the Singapore Film Commission and senior principal consultant with the Infocomm Media Development Authority (IMDA), calls the film 'a breakthrough for Singapore storytelling'. 'It is the first time our history has been brought to life through animation in a way that has captured global interest. This achievement does more than showcase our creative talent; it opens the door for future generations of local talents to share stories of our home and our dreams,' he said. At a press event held on July 15 at IMDA's innovation space Pixel in one-north, Han, 50, says the film is about 'music and memory' - 'the things we hold on to, the things we search for, and the things we have to let go of to find something new'. The feature, adapted from Han's 2016 short film The Violin, has taken eight years to develop. 'We wanted the The Violinist to be rooted not just in character but in a place, specifically in Singapore and Malaya. We spent years establishing a high level of authenticity in the historical locations seen in the film,' he says. Fei's Peranakan family home, for example, is based on the NUS Baba House in conservation district Blair Plain. Fei's Peranakan family home is inspired by the NUS Baba House, a heritage site that was once the home of a Straits Chinese family. The track record for Singapore animated features has been marked by ups and downs. The 3D animated fantasies Legend Of The Sea (2007) and Zodiac: The Race Begins (2006) were acknowledged to be critical and commercial failures, while the animated drama Tatsumi (2011) from celebrated Singapore film-maker Eric Khoo was more positively received on the festival circuit and was selected to be Singapore's entry to the Best Foreign Language category at the 2012 Academy Awards, but did not make the final shortlist. Han says he is aware of the risk he is taking but says that making a film in Singapore, be it live-action or animation, involves taking a bet on one's instincts. 'Who in their right mind would make an animated film? Maybe there's a good reason why no one has made one in so long. Tatsumi was released 14 years ago. But I can't help it. It's what I love,' he says. Producer Justin Deimen calls The Violinist a 'very Singaporean film that crosses cultures'. It is not aimed at the arthouse or prestige end of the market, but will be a film for 'children in higher primary, their parents and their grandparents', he says. - The Straits Times/ANN
Straits Times
15-07-2025
- Entertainment
- Straits Times
The Violinist: Singapore's First Animated Historical Epic Set for 2026 Release
A film billed as Singapore's first animated historical epic is set to open in cinemas here in August 2026. The Violinist is set against the backdrop of colonial Singapore, the Japanese Occupation and the turbulent decades that follow. The story begins before the war and follows Fei, a violinist from a Peranakan family, and her close friend Kai, also a violinist. After the Japanese invasion of Singapore in 1941, Kai joins the resistance, but he disappears after the war. Fei spends decades performing around the region while searching for her missing friend. Her journey is marked by grief, and also hope. Singapore actors voicing the characters include Tan Kheng Hua, Adrian Pang, Ayden Sng and Fang Rong. Japanese actor Kazuya Tanabe voices a character who appears during the Occupation. Golden Horse Award-winning local musician Ricky Ho will compose music for the project. In a press statement, the film's co-director Ervin Han called The Violinist a tribute to 'a generation shaped by history'. 'I wanted to tell a story that lives in the space between history and imagination, one that honours the people who endured and the quiet courage that history often overlooks,' says Han, who also co-wrote the screenplay. He shares the writing and directing credits with veteran Spanish animator Raul Garcia, whose animation credits include Disney classics like Beauty And The Beast (1991), Aladdin (1992) and The Lion King (1994). The Violinist is a co-production between Singapore's Robot Playground Media, co-founded by Han, Spain's TV ON Producciones and Italy's Altri Occhi. Top stories Swipe. Select. Stay informed. Business MAS records net profit of $19.7 billion, fuelled by investment gains Business Singapore financial sector growth doubles in 2024, assets managed cross $6 trillion in a first: MAS Singapore $3b money laundering case: MinLaw acts against 4 law firms and 1 lawyer over seized properties Singapore Man charged with attempted murder of woman at Kallang Wave Mall Singapore Ex-cleaner jailed over safety lapses linked to guard's death near 1-Altitude rooftop bar Singapore Real estate firm PropNex donates $6 million to Community Chest for 25th anniversary Singapore Sengkang-Punggol LRT gets 15.8 per cent capacity boost with new trains Singapore 'Nobody deserves to be alone': Why Mummy and Acha have fostered over 20 children in the past 22 years Don Chen, director of the Singapore Film Commission and senior principal consultant with the Infocomm Media Development Authority (IMDA), calls the film 'a breakthrough for Singapore storytelling'. 'It is the first time our history has been brought to life through animation in a way that has captured global interest. This achievement does more than showcase our creative talent; it opens the door for future generations of local talents to share stories of our home and our dreams,' he said. At a press event held on July 15 at IMDA's innovation space Pixel in one-north, Han, 50, says the film is about 'music and memory' - 'the things we hold on to, the things we search for, and the things we have to let go of to find something new'. The feature, adapted from Han's 2016 short film The Violin, has taken eight years to develop. 'We wanted the The Violinist to be rooted not just in character but in a place, specifically in Singapore and Malaya. We spent years establishing a high level of authenticity in the historical locations seen in the film,' he says. Fei's Peranakan family home, for example, is based on the NUS Baba House in conservation district Blair Plain. Fei's Peranakan family home is inspired by the NUS Baba House, a heritage site that was once the home of a Straits Chinese family. PHOTO: ROBOT PLAYGROUND MEDIA The track record for Singapore animated features has been marked by ups and downs. The 3D animated fantasies Legend Of The Sea (2007) and Zodiac: The Race Begins (2006) were acknowledged to be critical and commercial failures, while the animated drama Tatsumi (2011) from celebrated Singapore film-maker Eric Khoo was more positively received on the festival circuit and was selected to be Singapore's entry to the Best Foreign Language category at the 2012 Academy Awards, but did not make the final shortlist. Han says he is aware of the risk he is taking but says that making a film in Singapore, be it live-action or animation, involves taking a bet on one's instincts. 'Who in their right mind would make an animated film? Maybe there's a good reason why no one has made one in so long. Tatsumi was released 14 years ago. But I can't help it. It's what I love,' he says. Producer Justin Deimen calls The Violinist a 'very Singaporean film that crosses cultures'. It is not aimed at the arthouse or prestige end of the market, but will be a film for 'children in higher primary, their parents and their grandparents', he says.
