1. FRESH MOZZARELLA (FLOWN IN FROM ITALY) WITH BASIL & RASPBERRY-BALSAMIC GLAZE
2. RYE BREAD WITH SPICED PEAR COMPOTE, SPECK AND HAZELNUTS
3. SWEET POTATO-WALNUT-RICOTTA ROLLS WITH GLITTER GROUND COFFEE
4. TORTILLA CHIPS WITH PLANTAIN, QUINOA, LYCHEE, CHILLI AND GINGER SALSA (V)
5. SUPER GRAINS, MIXED HERBS AND SALMON SUSHI WITH SOY
1. GRILLED BELLY OF PORK WITH TERIYAKI GLAZE, FENNEL PUREE AND PICKLED GINGER
2. MINI PARSNIP-POTATO HASH WITH SMOKED EEL AND CHEESE CRUMBLE
3. PUFF PASTRY WITH BRAISED BEEF SHORT RIBS & ONION CONFIT, TOPPED WITH WASABI PEARLS AND CRACKLING
4. CHINESE CLAYPOT CHICKEN ARRANCINI WITH SHIITAKE MUSHROOM & DRIED SHRIMPS
5. VEGETARIAN THAI CURRY QUICHE
6. CRAB CAKES WITH DUKKAH SPICED COUS COUS AND SERVED WITH SAFFRON AIOLLI
1. CHOCOLATE BROWNIE WITH COFFEE MARSHMALLOW
2. MINI DOUGHNUTS WITH STRAWBERRY AND WHITE CHOCOLATE GLAZE
Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
I started out as a fashion assistant at Vogue, and one day woke up to find myself in love with cooking. Thus beginning my journey of learning from books and eventually working in Villandry in London. Growing up in the cosmopolitan food hub of Singapore, I have a very strong understanding of various cuisines and their core favours. With this broad understanding of how different tastes work together, I then deconstruct and rebuild dishes So I would define my cuisine as eclectic and free, with influences from different cultures, cooking techniques and people. I love to play with my ingredients, break the rules, celebrate the results and then refine them.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I learnt from my mom's matriach apron strings although I did not know it at the time. Time spent at the kitchen table doing my homework under mom's nose enabled me to learn by osmosis - by smell, fragrance, learning about timing and watching how she prepped and organised etc. She had a thriving cookie business and I started out stacking cookies into small-necked recycled jars, gradually moving up the hierachy to crimping cookies and making jam fillings! I grew up wanting to be a fashion designer and was in the fashion industry for 10 years before waking up to loving cooking and wanting to run my own catering business. It all started with The Naked Chef TV series. So I quit my day job and worked as a junior chef in the kitchen and working my way up to Chef Manager. Every free time I had was spent pouring over cookbooks and then testing out ideas in the work kitchen. This learning adventure is still going on and it is as exciting as the day I began.
Chef Manager (Jan 2000 - Jun 2005)
I started as a junior chef in the kitchen, floating between the various departments - bakery, bar, main restaurant and delicatessan. I found my love and niche in the delicatessan department and worked my way up - doing catering and creating a daily changing menu of hot and cold foods for the delicatessen.
Chef (Aug 2013-Now)
I started my own business as a private caterer and as a consultant to companies on developing team spirit and skills.
The New Club, Brighton
Freelance Consultant (Mar 2013-Aug 2013)
This was a startup restaurant in Brighton which is now a very popular haunt for the locals. I consulted on the idea, menu, hiring and preparation of an energetic team to fulfill the concept of the restaurant.
Cafe Manager (Aug 2010-Mar 2011)
I came on board the team to help open the cafe at Dryland Business Residences on High Street Kensington. I loved the experience because it was every level of fun - sourcing crockery, designing menus, putting together a team to "serve from the heart", running the kitchen in the interim without a head chef and managing the front of house with my team of likeminded individuals.
Chef/Owner (Jul 2005-Apr 2010)
Together with another chef, we started a cafe on Lots Road, Chelsea. The menu is varied and international with a strong influence of Italian.
Travel: 489 kms