MID­DLE EASTERN FLA­VORS IN SIN­GA­PORE

Hospitality News Middle East - - NEWS - Ar­ti­choke.com.sg

HN chats with award-win­ning chef, Bjorn Shen, owner of Mid­dle Eastern res­tau­rant, Ar­ti­choke, in Sin­ga­pore dur­ing his last visit to Dubai.

1. Do you think there is a re­sem­blance be­tween Mid­dle Eastern and Sin­ga­porean cui­sine? While Sin­ga­porean and Mid­dle Eastern cuisines taste dif­fer­ent, they still have sev­eral things in com­mon. I first dis­cov­ered this when I was liv­ing in Aus­tralia, where my Le­banese col­league pre­pared a dish called ‘rezz a djeij’ for me. The dish fea­tured chicken and rice, served with minced lamb and al­monds on top and tasted de­li­cious. I dis­cov­ered that the ap­proach in cook­ing this dish is sim­i­lar to that used in our fa­mous Sin­ga­porean chicken rice, which is poached chicken with fla­vor­ful rice. I can say that both cul­tures are fond of bold fla­vors and spicy dishes.

2. Which Mid­dle Eastern coun­tries in­spire your cook­ing? Cuisines from Le­banon and Turkey have greatly in­flu­enced my ap­proach and style.

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