Growing up in the bustling kitchen of my family’s ancestral house, cooking has always been second nature to me. My father was never big on sauces or fancy garnishes, but he knew his way around the pot and ladle. His dishes were simple yet sophisticated. But as for me, what he served on our dinner table was often love made visible.
It’s been many years now, and that wide-eyed boy, who would patiently sit on the kitchen counter-top to get the first whiff of a dish, has undoubtedly come a long way: Chef'd Club has made its appearance on CNA Radio,Eatbook.com, Seedly.com, NUS.edu.sg - Culinary connections, becscapades.com, littlestepsasia.com, thesmartlocal.com as well as ardent bloggers on Instagram like frootlupe, and shiyin_t. Living in a culinary paradise like Singapore has had its impact.
While the simmering food culture of the island city-state continues to mature on its own, my experiments with cooking entail flavors that infuse progressive Asian to Modern Indian with the inclusion of molecular gastronomy and wine pairing. Although the buzzword here is authenticity, Chef'd club takes immense pride in having "invented" several commercially unavailable dishes. Expectations at the dinner table are always high.
Perhaps cooking connects me to all my senses, makes me feel rooted, and allows me to use my ingenuity differently. Or maybe, I love that feeling of being muscle-tired in front of the kitchen hob, not just brain fatigued at the end of the day.
It all starts in my mind. I visualize countless combinations before narrowing it down to a unique recipe. I believe it is this new spin of flavor that makes my dishes gastronomically gratifying.
So guys, go on and dig in...