I recently got to know a talented chef a year younger than I am, whom was previously plying his trade at the Four Seasons Singapore. I was recommended by a friend of his creations and was immediately impressed. He's a huge Thai food fan too, so we spoke about developing something together.
Now, I really don't fancy fusion food because personally it lacks identity. However, while keeping the sauces or ingredients original and adding a twist, can very well be an alluring conception. The challenge would be convincing and educating diners of this new trend.
So an example would be, say, stir-fried beef with basil leaves, on a side of fragrant Thai rice accompanied with a poached egg. There, that's fusing a very original Thai staple meal. Usually this dish comes with a sunny side up egg, but a little tweaking can change the outlook of a simple yet savory meal.
There's more to come while we both sit down and bounce ideas off one another. Unka, if you're reading this, I'd like to hear your ideas (;
Looking forward to the end of CNY to kick start this project. GLEE~
Now, I really don't fancy fusion food because personally it lacks identity. However, while keeping the sauces or ingredients original and adding a twist, can very well be an alluring conception. The challenge would be convincing and educating diners of this new trend.
So an example would be, say, stir-fried beef with basil leaves, on a side of fragrant Thai rice accompanied with a poached egg. There, that's fusing a very original Thai staple meal. Usually this dish comes with a sunny side up egg, but a little tweaking can change the outlook of a simple yet savory meal.
There's more to come while we both sit down and bounce ideas off one another. Unka, if you're reading this, I'd like to hear your ideas (;
Looking forward to the end of CNY to kick start this project. GLEE~
