Taking The Stage With Confidence
WINE&DINE|September - October 2020
At the tender age of 26, head chef Ernest Toh helms the kitchen at NKU Firewood in Taiwan, cooking up a storm with local ingredients while staying true to his identity.
Heidi Chan
Taking The Stage With Confidence

LOSS AND GAIN. I have been cooking since 11, but believe it or not, my time in the Food and Beverage Industry started because I wanted to shed some weight. As an overweight kid in secondary school, I was desperate for a change in lifestyle and was determined to enhance my knowledge for a healthier life. I then decided to take on Nutrition in polytechnic and lost 20kg in 22 weeks.

LOVE THY JOB. I participated in a cooking contest, judged by chef Emmanuel Stroobant, and was offered an internship at his restaurant, Saint Pierre. It was then that I realised I could see myself putting in that kind of time and effort and not feel like it is a job. Upon completing my National Service as an Infantry Officer, which taught me discipline and teamwork, I decided to enter the workforce instead of continuing my studies.

GO-GETTER. After Saint Pierre, I worked at The Kitchen at Bacchanalia and Nouri in Singapore. I then went on to intern at Relae and Amass in Copenhagen. Instead of taking the conventional route, I invested my time to gaining knowledge through experiences. One amazing trip was when I went backpacking in Europe. There, I knocked on the doors of various food service shops and asked if I could learn their skills during my, albeit limited, time in each city.

A HAPPY ACCIDENT. My journey with NKU Firewood was entirely coincidental. I was on a vacation in Taipei when my friend brought me to NKU and from then, I became friends with the team and owners. As head chef, I manage the whole restaurant, including costing, pricing and training of our staff. Apart from leading the kitchen, I also design the beverage program. NKU’s complete operation has 12 people, consisting of a small but efficient front of house team.

Denne historien er fra September - October 2020-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.

Denne historien er fra September - October 2020-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.

FLERE HISTORIER FRA WINE&DINESe alt
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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.

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Nutmeg's Role In Singapore's History
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Nutmeg's Role In Singapore's History

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New And Improved
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Pairing Spice-Driven Cuisines With Wine
WINE&DINE

Pairing Spice-Driven Cuisines With Wine

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Let Land Grow Wild
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Let Land Grow Wild

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The South Asian Misnomer
WINE&DINE

The South Asian Misnomer

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Keepers Of The Spice Trade
WINE&DINE

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.

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7 mins  |
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Sugar, Spice And Everything Nice
WINE&DINE

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.

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4 mins  |
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WINE&DINE

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.

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7 mins  |
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