Portrait of Keirin Buck
i. Biography
At a Glance - Current role: chef-owner. - Restaurant: Le Bon Funk. - City: Singapore. - Named culinary reference: Sichuan Moon in Macau. - Personal line: quality over quantity in the care given to Buck and three brothers.
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In Their Words “Regional Chinese cooking, like Sichuan Moon in Macau.”
Career Ownership and kitchen work sit together in Keirin Buck’s role at Le Bon Funk in Singapore. The title is plain: chef-owner, with both decision-making and execution tied to the same hands.
Signature
Regional Chinese cooking is one clear point of reference for Keirin Buck, with Sichuan Moon in Macau named directly as the example. The line places the work in a regional frame rather than a broad generic one.
Recognition/etc The standard Buck names from home is specific: quality over quantity.
FAQ
Asked of Keirin
What does Keirin Buck lead?
Le Bon Funk in Singapore, as chef-owner.
What kind of cooking is named as a reference point?
Regional Chinese cooking, with Sichuan Moon in Macau given as the example.
What family detail is included?
That quality over quantity shaped how Buck and three brothers were looked after.
Where does Keirin Buck work?
Keirin Buck works at Le Bon Funk in Singapore.
Who is Keirin Buck?
Keirin Buck is the chef-owner of the restaurant.
What is Keirin Buck known for?
Buck is known for leading Le Bon Funk and for citing Regional Chinese cooking as a reference point.
The Sunday email
Read about chefs like Keirin Buck in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.