It has been said that the way to a man’s heart is through his stomach. So what happens if he is a chef?
In this interview, celebrity chef Sam Leong and his culinary instructor wife, Forest share the secrets of balancing a successful marriage and business partnership. With over twenty years of marriage under their belts, it is not surprising that leading chefs in the industry have also approached Sam and Forest for relationship advice.
One special word of advice from Chef Sam: “We don’t cook at home so don’t marry a chef!”
Why did you decide to enter the culinary world?
Forest: It was by circumstances. My father was also a chef. He did not encourage me to enter into the culinary world as he knew it was very tough – long hours, low pay, dirty job. But I really loved to cook since I was young so I wanted to give it a try although I saw that it was really tiring for my father.
Sam: She told me her father said don’t be a chef and don’t marry a Chinese chef!
Fans of both celebrity chef restaurants- Forest and Tangerine at Resorts World Sentosa (RWS), will be excited to know that the two have recently introduced new creations to their menu. From contemporary Chinese cuisine at Forest, to healthy and nutritious delights at Tangerine, the husband-wife team promises a rejuvenating dining experience for their guests.
For more on the chemistry and dynamics of this successful chef-couple, do check out our interview with both Chefs Sam and Forest Leong and gain an insight into how it is like to have two cooks in a relationship!
Run by Chef Sam Leong, Forest- located at the lobby of Equarius Hotel launches a new Sunday lunch which showcases the culinary prowess of the celebrity chef himself. The lunch is 8 courses long but features 13 dishes in total. This concept encourages you to simply take the time to bask and savour these tantalizing creations served in tasting portions till your taste buds are thoroughly satisfied.
Here are some of the dishes you can expect at the Sunday lunch:
Braised Flat Rice Noodle with Prawns in Black Bean Sauce & Wok-Fried Japanese Pearl Rice with Squid Ink in XO Chili Sauce accompanied with Seared Hokkaido Scallop
Beautifully contemporary, blending the wok hei of Chinese cooking with the elegance of Japanese cuisine. The prawns and scallops were succulent and bursting in natural sweetness while the textures of the carbs contrasted well. That XO Chili Sauce was a winner for me.
Duo Combination Platter:
Baby Abalone with Sichuan ‘Ma La’ Sauce
Wok-Fried Crispy Duck pressed confit and Yam served with Mushroom Sauce
My eyes were naturally drawn to the Duck ‘confit’ in this one. Never one to shy away from experimenting and being different, it was only natural that Chef’s rendition would look this avant-garde. Nonetheless the earthiness of the yam and moist duck meat combination worked- especially when the final mixture was deep fried till a crisp.
Traveling to Sentosa is always an excuse to ‘get away from the city’. Granted that it is technically just a bridge away from the mainland, one will definitely feel that a different aura and vibe is in the air when you are there. After all, what’s not to love about our resort island with its gorgeous coastal settings and dynamic atmosphere?
The Sunday Remix Brunch at W Hotel, just next to Quayside Isle, gives you the perfect excuse to make a trip down, an opportunity to escape from the bustle of the city and simply soak up all the natural elements this vibrant locale has to offer.
Featuring the best culinary creations from its two resident restaurants- The Kitchen Table and SKIRT, this Sunday Brunch is a showcase of global classics, crisp salads, fresh seafood, live cooking stations and grilled-to-order meats and seafood from the latter’s parilla grill.
I stepped into The Kitchen Table and fell in love instantly. It’s hard not to, when the first thing that greets you near the entrance is this cheerful and exuberant display of desserts. The seating area too, charms with convival setting and jolliness. From shocking lime green water tumblers that the waiters serve you with, to the brightly coloured cutlery and quirky salt & pepper shakers, this place certainly does not take itself too seriously and expects you not to as well.
Over at SKIRT, the Seafood Fridge beckons with its cuts of sashimi, succulent prawns and mussels, Alaskan king crab legs and an assortment of sushi. This was an immensely popular station with the crowds and I was lucky to snap this shot before the queues began to form all the way to the door!
Another brunch place in the West has opened. Taking over the shophouse space formerly occupied by Haato at Ridgewood Close condominium, this place is really not for those who do not drive or cab in- the nearest bus stop is at least a 10 minute walk away. Nonetheless, people coming here who are looking for a quiet respite and cafe to chill on the weekends may be disappointed because crowds have already hopped on the bandwagon and the place was full house and bustling on a late Saturday morning when we dropped by- we had to sit at the al fresco area. None too shabby I have to say, for a cafe that has been opened only for 3 months in a tad obscure location.
Started by three young friends who met during their university days in Perth, the cafe is also fondly named after the street they used to live in. Serving brunch food from opening till 2pm everyday, the menu switches to a more mains and pastas one from 6pm onwards. Lunch is served in between from 11am-2pm as well, with nothing more than $16 while dinner items are $20 and below.
We had our Eggs Benedict $12.90 with Smoked Salmon and with the sprinkle of cracked black pepper and dash of cayenne pepper, this was a pretty picture- truly Instagram worthy. The only problem was that because it was so crowded and they seemed shorthanded, we had to wait roughly 40 minute for this arrive. And we were both ravenous by the time it did. So did it taste good? The combination was enjoyable I have to admit though I did not have the patience to tease out the individual elements of the hollandaise and sourdough because I was simply too hungry. But in case you were curious, both poached eggs were perfect and burst beautifully with flowing yolks.
This giveaway is now CLOSED!
Singapore’s largest culinary showcase and gourmet festival is back again! SAVOUR 2014 this year, gathers an amazing line-up of both international and local chefs to present 50 signature dishes ($6-$18) for you to savour and taste at this exclusive event. On top of that, get inspired by the experts or go behind-the-scenes with the culinary heavyweights themselves. From celebrity chef masterclasses to wine workshops and hands-on cooking classes, these demonstrations and sessions are complimentary for all SAVOUR participants- but is of course at a first-come-first-serve basis.
Photo courtesy of SAVOUR
Taking place at The Promontory@Marina Bay from 5 to 9 March 2014, expect a Michelin Starred experience with opportunities to interact with world renowned chefs such as Michael Caines (Gidleigh Park, UK), Alvin Leung (Bo Innovation, Hong Kong) and Mark Best (Marque, Australia). From our own local dining scene, Bruno Menard (La Cantine/&made), Julien Royer (JAAN), Andre Chiang (Restaurant ANDRE) and Emmanuel Stroobant (Saint Pierre/Blue Lotus) amongst many others will also be gracing the event with their gastronomic contributions.
Check out http://www.savour.sg/ for the schedule of activities happening during this 5 day event and the complete list of chefs who will be in attendance at SAVOUR 2014.