For example, one of his dishes, Sweet XL Clams with huadiao broth and egg floss, uses clams from Singapore’s Ah Hua Kelong that originally proliferated, unwanted, on the kelong’s nets.
“They discovered that they were quite good to eat. These kinds of products, I feel, are worth the investment and worth shining the spotlight on because when the producers realise that this is something valuable, eventually, they can produce it better, and produce more of it. That’s how French people have the produce that they have – because farmers have a reason to produce them.”
Additionally, “I knew I had to create something of my own rather than, say, doing a French- or Japanese-inspired menu. It just wouldn’t feel like a Singaporean restaurant. I am very comfortable making French mother sauces, beurre blanc, pate en croute and stuff like that. But, we can’t deny it – we didn’t grow up in France. If I put out a very French-inspired menu, I would feel like a poser. A French person would say, ‘This is technically very good, seasoned perfectly, cooked perfectly, but not like what my grandmother made’.” He shrugged. “Sorry, I’m Singaporean.”