We recognise the people who have made significant contributions to the local F&B industry and celebrate the impact they make in bringing Singapore to the world.
PETER TEO
Executive chef, Bistro du Vin, Hong Kong
A graduate of SHATEC, the International Hotel and Tourism School, Singapore, chef Peter Teo spent most of his formative years moving up the ranks at two-Michelin-starred French restaurant Les Amis, Singapore. He moved to Hong Kong in 2018, taking up his first executive chef role at Bistro du Vin Hong Kong. A deep believer in giving back, he takes time out of his schedule to represent Singapore at international events and to mentor emerging local chefs, such as Singapore’s representative to the Young Talents Escoffier (YTE) Asia competition in 2018.
How was it like adjusting to working as an executive chef in Hong Kong?
It took me quite a while to understand the culture and palate of the locals. I find that the locals prefer a more robust taste compared to diners in Singapore. In terms of eating habits, they can have dinner as early as 5pm or as late at 9 or 10pm. Managing a new team in a foreign country, adjusting to each other’s working styles, and speaking and understanding Cantonese were also some of the challenges I faced initially.
How did your training at Les Amis, Singapore prepare you for the role?
Les Amis and chef Sebastien Lepinoy in particular, groomed me to be a leader. Chef Lepinoy taught me the importance of being well-planned and ready, not only in managing the operations of the restaurant but in mentoring my staff well. These skills have proved crucial for me in my current position.
How well do you think a ‘made in Singapore’ chef holds up on the international stage?
Denne historien er fra July - August 2019-utgaven av WINE&DINE.
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Denne historien er fra July - August 2019-utgaven av WINE&DINE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
New And Improved
The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.
The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
