SINGAPORE — You’ve seen her modelling in the pages of glossy magazines; on TV as an actress and a host; and on Instagram where she offers candid glimpses into her rather glamorous life as a multi-hyphenate who is notably easy on the eyes.

This month, Angela May will add another entry to her resume when her restaurant, Angela May Food Chapters, opens its doors. According to May, this restaurant will reveal even more of herself than she has ever done before.

“The hardest part of this project has been putting my personal touch on everything,” she said. “I truly want everyone who walks into the restaurant to feel a piece of me in everything — wall to wall, table-top to menu. This project is alive and I want to impart elements of my life and travels in everything.”

Life and travel are synonymous with May, who was born in the United States to her American father and Thai mother. She moved to Thailand at 13 and was spotted by a modelling scout shortly after. At 18, she began travelling as a model and has since lived in Hong Kong, the Philippines, Malaysia, Singapore, New York and Sydney, where she studied classical French cooking at Le Cordon Bleu.

Through her work as the host of the Bocuse d’Or (the world chef championships) in the US and Lyon, France, she has become friends with culinary luminaries such as Daniel Boulud, Rasmus Kofoed and Paul Bocuse, as well as Thomas Keller, whose French Laundry cookbook was once her bedtime reading.

“I’ve had the greatest experiences (because of) work, where I’ve learned to slaughter and cook lamb with shepherds on the Omalos Plateau in Crete, perfected my matzo ball soup in Tel Aviv and had Albert Adria walk me through his way of making tapas in Spain. These experiences from around the world have all shaped my cooking today,” said May.

Her restaurant on the second floor of Robinsons The Heeren is in partnership with the DHM group, which is behind establishments such as Forlino, &Made Burger Bistro, Sabio and L’Entrecote.

“Every aspect of the restaurant will be filled with my touches,” she explained. “I love things that feel natural, organic and are stark, so there will be lots of marble and things like brass cut-out etchings in the windows that feel like they are part of the natural environment. Everything will be tactile, such as the chairs and macaron tables made by Akar de Nissim — you just want to touch them.”

As the restaurant’s name implies, the food will be informed by the various chapters in her life.

The charred pork neck served on white bean puree and topped with a mint and pea tendril salad and pomelo jewels, for example, is a nod to her Thai roots. A slow-cooked egg in a pureed dou miao (pea shoot) soup is her ode to Singapore, while her salute to New York, where she lived for three years before moving back here in 2015, comes in the form of a cookie plate comprising sweet treats such as triple chocolate hazelnut fudge cookies and chocolate sables rolled in kinako (roasted soybean flour).

What is on offer is “a reflection of how I like to eat”, said May about her menu. “At breakfast, there are puddings enriched with coconut milk and garnished with things such as raw almonds — which I love — and the best berries that day. I love eggs — I can eat them all day long — so I’ve put eggs on the menu all day long. I like desserts that are not too sweet, so my plated desserts, such as my take on pavlova, will feature limes and lemons,” she explained.

“It’s very veggie-centric, so if people want an all-vegetable meal, it’s very easy to have one at the restaurant,” she said, before adding that yes, meat will be on the menu as well.

The restaurant, which has its soft opening scheduled for April 18, will operate from 10am to 10pm, and will serve breakfast, lunch, high tea and dinner.

However, while much of May’s time will be spent wearing her chef’s toque, she will continue to wear her many other hats, too. “I will continue to host the Bocuse D’or and World Pastry Cup for as long as they will have me, and will remain part of the Fly Entertainment team.”

Right now, however, her focus is on getting the restaurant off the ground and ensuring the dining experience is an enjoyable one. “I am excited for people to sit down and eat in the restaurant,” she said. “It’s going to feel so incredible to actually have people use all these things that we’ve picked out, to try the food and to experience what has been specifically curated so they can have an incredibly charming meal.”