ON THE TABLE Truly Madly Deeply
IT IS FOUR in the afternoon on a Thursday. The restaurant is on a break before the dinner rush, the floor is getting a light scrub and I’ve just made the chef cry. What felt like an Oprah moment was the answer to the question: “What is your greatest vulnerability?”
I’d hit a nerve. Damian D’Silva - 65, judge and a crusader for Singapore’s food - heaves the heaviest sigh. It reminded him
