BRING THE HEAT

We asked three chefs how they like to spice things up with pep­per

T. Dining by Singapore Tatler - - Starter -

DAMIAN D’SILVA, EX­EC­U­TIVE CHEF, FOLK­LORE

“Sarawak pep­per­corns are the most fra­grant. Their spici­ness is pro­nounced, but in a sub­tle way that doesn’t overpower. More than any­thing, they en­hance the flavour of dishes like ngoh hi­ang and hati babi bungkus [pig hearts, some­times liver, wrapped in pig caul].”

EMANUELE FAGGI, HEAD CHEF, ZAF­FER­ANO ITALIAN RESTAU­RANT & LOUNGE

“I like pink pep­per­corns from Peru, as they are milder and sweeter. I use them in a roasted pork ten­der­loin dish and with sal­mon.”

JULIEN ROYER, CHEF AND CO-OWNER, ODETTE

“I use these amaz­ing pep­per­corns that I source from Kam­pot, Cam­bo­dia. I find them to be the best be­cause they have a beau­ti­ful rounded flavour and a nat­u­ral savouri­ness, both of which linger on the palate for a long time. We use both black and red Kam­pot pep­per­corns to crust pi­geon breast, and fresh green pep­per­corns for the jus.”

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.