A former banker, Chef-Owner of Morsels, Petrina Loh has come a long way after leaving her well-heeled private banking job of 8 years to fully pursue her passion and love for food and wine. Since she graduated from the prestigious California Culinary Academy which runs the Le Cordon Bleu program, Chef Petrina has accumulated a bagful of experiences from various restaurants in the US, such as Michelin-starred restaurants including Spruce, Atelier Crenn, State Bird Provisions and Bouchon. She has also been mentored by Chef Walter Abrams, previously from The French Laundry, and Chef Mark Sullivan, one of America’s Best New Chefs 2002 and Chef John Madriga previously from Manresa.
Chef Petrina continues her pursuit of fine-tuning her craft. She was chef stagiaire at Studio in 2014 under Chef Torsten Vildgaards and the Meyer Group, which is behind Noma and NamNam. In 2015, she was at Husk under acclaimed southern chef Sean Brock that focused on fermentation and smoke and most recently returned to San Francisco to spend time at State Bird Provisions with Chef Stuart Brioza (2015), Rich Table with Chef Evan Rich (2015) and Spruce with Chef John Madriaga (2015).
After managing Morsels for four years at Little India’s hidden gem – Mayo Street, Chef Petrina moved the talked –about fusion restaurant to Dempsey Hill in late January 2017.
Shortly after the move, in March 2017, Morsels bagged two big awards at World Gourmet Summit’s Awards of Excellence 2017 – Restaurant of the Year and Chef Petrina for Chef’s Choice (Western). One of the exciting things to be unraveled soon is the intimate fourseater “Chef’s Table” to be launched in the summer of this year. Privileged guests will get an inside peek into the kitchen and seasonal ingredients of the moment, while the chef prepares an a la minute omakase menu with an option to supplement the dinner with chef’s curated wine pairing program.
Where there’s always space for familiar conversation and even better food. Surrounded yet almost hidden by the lush greenery of iconic dining destination, Dempsey Hill, Morsels makes her new home rustic barnyard-style, with herb planters surrounding the restaurant. Distressed brick walls, repurposed furniture and fixtures by Chef Petrina, including wooden tables and reupholstered seats create a cosy ambience almost instantly. The 40-seater restaurant founded and run by Chef-Owner Petrina Loh since 2013 serves wildly creative fusion dishes which are ingredient-driven, paired with specially curated list of wines, sake, craft beers and house-infused cocktails to please every whim and fancy.
One of the exciting things to be unraveled soon is the intimate four-seater “Chef’s Table” to be launched in the summer of this year. Recently, Morsels bagged two big awards at
World Gourmet Summit’s Awards of Excellence 2017 – Restaurant of the Year and Chef Petrina for Chef’s Choice (Western).