INNOVATION & TRADITION
Progressive spins on traditional cuisines at Junior Chefs Symposium 2018
Organised by the Singapore Junior Chefs Club in partnership with NTUC’s Employment and Employability Institute (e2i), Junior Chefs Symposium held on 11 August at Nanyang Polytechnic’s student-run restaurant L’Rez saw junior chefs from various polytechnics, Institute of Technical Education, Shatec and At-Sunrice GlobalChef Academy gather for an insightful morning of culinary demonstrations and food tasting. Now into its second edition, this year’s symposium focused on the heritage cuisines of four local dialect groups: Teochew, Cantonese, Hakka and Hainanese. Renowned local chefs Eric Low, Daisy Cheong, Anderson Ho and Edmund Toh each presented a traditional recipe and mentored a junior chef on creating a modern interpretation of it. For instance, chef Ho's traditional Hakka steamed egg sausage roll in chicken broth served as a rich counterpoint to junior chef Tien Jia Chen's contemporary reimagination of the same dish: A deconstructed version comprising a crispy pork intestine “cracker” with sous vide egg and pickled oyster mushrooms. Similarly, junior chef Ong Jing Qin presented tortellinis wrapped in dumpling skin and served in lamb broth with cilantro herb purée and cress, a dish that stood out in stark contrast against the original: president of Singapore Chefs' Association Toh's Hainanese lamb stew redolent of Asian spices such as clove, star anise and bei qi.
All eight recipes presented at the event can be found on ULeap, a mobile platform that allows users to learn vocational skills online in areas such as cybersecurity, biomedical science, and its latest addition, F&B. For more information on ULeap, see opposite page.