After five years of running successful wellness-food subscription service Green Kitchen, chef Max Mepham, who trained in Michelin-starred kitchens in Europe, opened his first physical cafe, GK+, two months ago at the Westin Hotel at Asia Square, serving up clean bowls made with seasonal produce, house-made dressings and gut-friendly ferments, as well as coffee sourced directly from Southeast Asian jungle farms.
“When I’m invited somewhere, people always think I’m going to bring healthy food because I’m the founder of Green Kitchen and it’s a healthy concept. Everyone assumes I’m eating broccoli all day, every day,” he said. The truth is, “On the weekend, I go for it with whatever I want– lots of naughty food, lots of indulgences.”
Originally from the UK, he leans towards a casual potluck classic: “My go-to potluck dish is leftover turkey sandwiches. I grew up between England and Ireland, and Christmas for us is a real hybrid with a lot of American influences, especially with the turkey. When turkey’s done properly, it’s incredible. We put a lot of work and focus into Christmas dinner – the turkey, the ham, the duck, the cheeses, the stuffing, everything – but honestly, the next day is the real magic.”
