Singaporean chef Yew Eng Tong uses as many as 18 ingredients in one dish
The initial meals previously provided a good idea. First, they aren’t little morsels. The gorgeous tartlet, which featured raw broccoli and cream, seafood that had been marinated with white kombu, light shoyu, fried light kombu, salty fingers, cresses, and crispy arctic char skin, took two bites to destroy. A potatoes gratin takoyaki with red garlic, cream, and black garlic was adapted from a recipe Yew when made for a Bocuse d’Or contest.
A corn bright shaped like a fish bone perched awkwardly at the top, layers of fish sauce in smoked sauce and truffle parfait, and a baked jellyfish ink brioche base. I deconstructed mine with little reluctance, admiring how the components managed to hold their own while playing wonderfully with each other.
As a student, Yew helped at his father’s soybean seed coffee stall in Bedok and learned how to make bean curd. However, because his circle of friends was small, I did n’t want to be like my dad because I was 16 years old and ready to see the world. I wanted a bigger circle of friends. ”