CHE­UNG SIU KONG

Win­ning a Miche­lin star for the sec­ond con­sec­u­tive year for the ex­quis­ite Can­tonese cui­sine he cre­ates at Sum­mer Pav­il­ion in The Ritz-Carl­ton, Mil­lenia Sin­ga­pore was a proud mo­ment for Chi­nese Ex­ec­u­tive Chef Che­ung Siu Kong, who was in­spired by his grandm

Exquisite Taste - - Up Close & Personal - By Amanda O’Connor

: When did you dis­cover you had a pas­sion for the kitchen?

A: I re­alised my pas­sion for the culi­nary arts at the age of seven through help­ing my grand­mother in the kitchen.

: How im­por­tant per­son­ally and pro­fes­sion­ally was it to be awarded your

Miche­lin star?

A: The Miche­lin star has given me the mo­ti­va­tion to con­tin­u­ally strive to in­no­vate and chal­lenge my­self. It has also fu­elled my team's pas­sion for the culi­nary arts.

: What in­flu­ences your dishes? A: My cook­ing phi­los­o­phy is sim­ple. I be­lieve that the key to cre­at­ing au­then­tic and ex­quis­ite Can­tonese dishes is through mod­est cook­ing tech­niques that bring out the nat­u­ral flavours of the in­gre­di­ents.

: How do you main­tain such in­cred­i­bly high stan­dards?

A: We con­duct reg­u­lar food tast­ings and

train­ing ses­sions for both the culi­nary and ser­vice teams of Sum­mer Pav­il­ion, to con­tin­u­ously hone our culi­nary and ser­vice stan­dards.

: Do you have a favourite sig­na­ture dish? A: I feel that dishes with “wok hei” best rep­re­sent Can­tonese cui­sine. In­cor­po­rat­ing wok hei into dishes is a tech­nique that show­cases the chef's skills, and the aroma also en­hances the flavour of the dish. Per­son­ally, I re­ally en­joy a sim­ple dish of fried rice, where the wok's “breath” is es­sen­tial to add flavour in­ten­sity to this clas­sic dish.

: In a sen­tence, what's the best part of your job? A: The best part of my job is see­ing the look of sat­is­fac­tion on the faces of my guests af­ter en­joy­ing a thought­fully crafted meal at Sum­mer Pav­il­ion.

: In a city renowned for ex­cel­lent Can­tonese food, what makes Sum­mer Pav­il­ion stand out?

A: I be­lieve what makes us stand out is the win­ning com­bi­na­tion of per­son­alised ser­vice, the au­then­tic taste of our cui­sine and the mod­ern con­tem­po­rary din­ing am­bi­ence at Sum­mer Pav­il­ion.

: The Sin­ga­porean food scene is in­cred­i­bly vi­brant and di­verse. How do you see it evolv­ing over the next few years? A: It ap­pears that the fu­sion of West­ern and East­ern cook­ing tech­niques and flavours is be­com­ing in­creas­ingly well re­ceived and I fore­see that more peo­ple will seek out such in­no­va­tive din­ing ex­pe­ri­ences.

: Away from the kitchen, what do you en­joy do­ing?

A: I en­joy trav­el­ling to dif­fer­ent parts of the world and ex­plor­ing dif­fer­ent types of cuisines and cul­tures. This gives me the in­spi­ra­tion to cre­ate new dishes for our guests at Sum­mer Pav­il­ion.

Sum­mer Pav­il­ion at The Ritz-Carl­ton, Mil­lenia Sin­ga­pore

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