Nicholas Lin grew up in Singapore. His interest in cooking took root at the age of eleven when he began experimenting in his mother’s kitchen. Being Singaporean and living in a multi-cultural society with a 24/7 food culture, Nick quickly developed a discerning palate and a keen appreciation of all types of cuisine.

Besides interest in culinary art, Nick was actively involved in photography and creative work in Singapore. This culminated in a few local photography exhibitions. Nick also gave public talks on the creative process in photography.

In 2005, Nick moved to New York to pursue a business degree at the Rochester Institute of Technology. While in school, he became a freelance photographer for the New York Fashion Week and Martha Stewart’s Living Magazine where he took photographs of table-settings for food editorials.

Upon graduation, Nick started work as a management and marketing consultant, and later also as a private chef in New York. Then in 2008, Nick attended various courses at the French Culinary Institute and completed Japanese Culinary Technique courses at the Gohan Society in New York City. During this time Nick began work on his first cookbook and in 2009 published Bachelor's Banquet, a 'bachelor' themed cookbook, which quickly gained popularity around South-east Asia.

Here's something intresting, Nick reads and writes arabic & Bachelor's Banquet was a Bestsellet at Kinokuniya in Singapore and Indonesia!

Nick started Platypus Test Kitchen in 2010, with business partner, Lee Yuanzheng, a New York trained mixologist. The Test Kitchen is a casual Mediterranean bistro located in the heart of the CBD and aims to promote corporate social responsibility and serve as a testing ground for culinary concepts in Singapore.

Cooking techniques and processes are put to the test at Platypus Test Kitchen, gathering valuable data and feedback from an actual crowd. In the future, all culinary concepts will be tested at Platypus before being deployed into more concrete locations

www.platypuskitchen.com