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 Forged Gras.
Foie gras made from cultured Japanese quail, now plating at Black Cow in the Forged Gras Kushiage, Forged Gras Don, Forged Gras Handroll, and Glazed Forged Gras add-on.
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Meet one Forger, Chef Hafizzul Hashim
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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 are a gourmand seeking the new and bold, look no further than to our Forgers.