Chef Miller, who heads the kitchen at Khiri, brings a wealth of experience in translating familiar flavours with creativity. He first earned his stripes at age 13, assisting his father in the family’s tze char restaurant, gathering vital knowledge of what seduces diners’ palates and bellies. His near two decades of experience spanning Chinese, French, Italian and Japanese kitchens across Singapore includes stints at Tippling Club and Open Farm Community. The former head chef of Ding Dong memorably delivered witty, modern Southeast Asian plates that were rib-stickingly robust yet refined. His judicious use of contemporary kitchen techniques and his understanding of diners’ hunger for deliciously satiating meals — yield experiences that are witty, fun and seriously good.