TAN WEI MING,

chief consultant, creative director and principal partner of Silver Rue Art Consulting

What is the business model of Silver Rue Art Consulting?

As a consultancy, we adopt a comprehensive approach to corporate collection management – from purchasing and commissioning artworks to appraising them for purposes like insurance and asset management, to developing databases, exhibitions, content and programs for such collections. Our main clients are banks, developers, hotels and public institutions.

What are the key challenges in your field of work?

I would hesitate to call this a challenge, but our core business vision is to encourage clients to truly appreciate cultural value - this goes beyond the monetary value of a painting or the visual pleasure that a sculpture offers. A work of art is not mere interior design to adorn a space it represents the creative thought and life journey of the artist, which is in turn interrelated with or challenges larger societal values and thinking. Thankfully, many of our clients are open to hearing our thoughts be it for acquisitions or appraisals, or brand revitalisation through art and culture.

What has been your most memorable or standout experience thus far through Silver Rue?

Installing 12-metre high sculptures in the wee hours of the night and discovering “masterpieces” hidden away in a dark corner of basement store room. Recently, we were amazed at how our client’s chefs interpreted “art” for their art book launch. Chefs Tony Khoo and Vincent Aw of the Pan Pacific Hotels Group curated the menu inspired by the art featured in their in-house art book – the artists were thrilled with this as well.

Tell us about a recent meal that impressed you.

I am still thinking about the sumptuous dinner I had by chef Felix Ye in Hai

Tien Lo, Pan Pacific Xiamen, with their signature roast pork, seasonal hairy crab and special roast pigeon. The marinade for the pigeon uses local spices and is the result after roasting hundreds of pigeons! Another one to note is Si Chuan Dou Hua’s recent ‘100 Sichuan Delights: 1 Gastronomic Feast’ by chef Zeng Feng. It overturns the stereotype that Sichuan cuisine is primarily ‘ma la’ food.

What’s your favourite comfort food? That has to be my mum’s Teochew cooking, wife’s begedil (potato cutlet) and in-laws’ ginger chicken; these dishes just perk up my day! My late granny’s Teochew slow-braised duck and handmade bak chang were my childhood comfort food.