Per­anakan cui­sine’s fla­vors are de­vel­oped through its la­bor-in­ten­sive, time-con­sum­ing prepa­ra­tion, a stark con­trast from the rel­a­tively eas­ier fare of hawker stalls.

F&B World - - FEATURE -

Grow­ing up, when­ever he sets foot in the fam­ily home, he re­mem­bers the al­lur­ing aroma em­a­nat­ing through the whole house while his grand­mother, mother, and other el­der rel­a­tives were in the kitchen cook­ing. It is th­ese mem­o­ries and his love for food that even­tu­ally led him to take culi­nary arts at Sun­rice Global Chef Acad­emy and, af­ter, open Candlenut, which con­tin­ues to high­light the food he grew up lov­ing but has adapted to the con­tem­po­rary times.

There, in the heart of the is­land’s Chi­na­town, this ris­ing star serves re­fined ver­sions of au­then­tic Per­anakan dishes that tan­ta­lize with rich, spicy fla­vors in ex­otic com­bi­na­tions. The food can be de­scribed as spicy yet herbal, pun­gent yet aro­matic. It takes

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