IN­NO­VA­TION & TRA­DI­TION

Pro­gres­sive spins on tra­di­tional cuisines at Ju­nior Chefs Sym­po­sium 2018

Wine & Dine - - PARTIES & FACES - WORDS NOWELL NG

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.

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