BRING THE HEAT

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

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.”