MASTERCLASS
Chilli Crab Wantons and Chicken Rice Roll
When it comes to how Singaporean dishes should be prepared, most local foodies will insist on a strict formula. For example, chicken rice should only consist of beautifully poached chicken complete with gelatinous skin, nestled atop a bed of glistening oily rice, and served with a side of spicy chilli sauce, aromatic grated ginger and treacly dark soya sauce.
But in an era of innovation, should we really stop there? When we have Massimo Bottura who is celebrated for his contemporary interpretation of lasagna, why should our local dishes be prepared in one specific way?
Lee Jing Peng, who counts stints at Les Amis, Tippling Club and Joël Robuchon on his resume, is currently head chef of V-dining, premium home appliance maker V-ZUG’S first fine dining concept. While V-dining is primarily a modern European restaurant, the 29-year-old often experiments with dishes with local inflections.
Take his recipe for Chilli Crab Wantons, which is actually inspired by Italian ravioli; Lee uses wanton wrappers in place of fresh pasta. Deep-frying the wantons simulates the crunch you get from the golden-brown mantous that are often served with chilli crab. Lee recommends home cooks to slow-cook the ingredients for the chilli crab sauce immediately after blending — the additional moisture prevent the sauce from burning and the
flavour can still be achieved through the slow-cooking process.
The Chicken Rice Roll was once a one-off canapé served during the grand opening of V Dining, but it proved to be such a hit that it has remained a mainstay on the menu. The precise temperature control of V-ZUG’S Combi-steam MSLQ oven allows Lee to steam the chicken breast to tender perfection. Rolling the oily Japanese rice into a maki can be difficult so the sushi mat must be covered with cling wrap on both sides to make the job much easier. For a crunchier bite, Lee deep-fries the roll in tempura batter. “Chefs shouldn’t be afraid to push the boundaries of local cuisine. Innovation should always be pursued,” shares Lee.