Flavours of Sin­ga­pore

Eastern Reporter Bayswater & Bassendean - - FOOD - Tanya MacNaughto­n

SIN­GA­POREAN chef and cook­book au­thor Tony Khoo’s in­tro­duc­tion to food came dur­ing his child­hood from his god­mother.

“She would bring me along with her to the wet mar­ket for week­end mar­ket­ing,” Khoo said.

“I would learn a lot from these mar­ket vis­its, and would help her af­ter­wards, pound­ing the fresh herbs and spices to make into a ‘rem­pah’ for cook­ing dishes. I think the se­cret to Sin­ga­porean food is its com­bi­na­tion of fresh Asian herbs and spices that are used, and the un­apolo­getic flavour punch they add to Sin­ga­porean dishes.”

Based in Sin­ga­pore, Khoo worked for nine-anda-half years as Pan Pa­cific Ho­tel’s ex­ec­u­tive chef be­fore he was pro­moted twoand-a-half years ago to cor­po­rate ex­ec­u­tive chef.

He is cur­rently in Perth for a July-long res­i­dency with a Sin­ga­porean-themed buf­fet of clas­sic and mod­ern South-East Asian cui­sine at Pan Pa­cific Perth’s Mon­tereys Brasserie.

“I've shared my thoughts on Asian dishes to the lo­cal chefs here in Perth and showed them the au­then­tic meth­ods of cook­ing Asian dishes,” Khoo said.

“Sin­ga­porean cui­sine has a com­bi­na­tion of Malay, Chi­nese, Indian and Per­anakan in­flu­ences, with each cul­ture bring­ing their own unique cook­ing meth­ods and lo­cal in­gre­di­ents.

“It man­ages to bring these dif­fer­ent cuisines to­gether in a way that cel­e­brates each eth­nic­ity.”

Khoo’s sig­na­ture dish is his Sin­ga­pore chicken rice that com­bines fra­grant rice with ten­der chicken and au­then­tic condiments of chilli, gin­ger and dark soya sauce.

He said the high­light of his res­i­dency has been the won­der­ful feed­back from din­ers, who loved the tra­di­tional flavours of spices used in Sin­ga­porean cook­ing.

Pic­ture: An­drew Ritchie d494457

Sin­ga­porean chef and cook­book au­thor Tony Khoo at Pan Pa­cific Perth's Mon­tereys Brasserie.

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