Pastry chefs Benjamin Goh and Carina Tan shine on the world stage
Ben Goh, pastry chef at InterContinental Singapore, and Carina Tan, commis pastry chef at Fairmont Singapore, vividly recall their Mondial des Arts Sucrés (International Confectionery Art Competition) experience. It was the height of a wintry February in Paris; the stage was Europain, a leading pastry-bakery show on the international circuit. Their mission: To produce three showpieces, a plated restaurant dessert, an individual small glazed cake, an entremet and two confectioneries, based on the theme ‘French luxury’. The duo had 19 hours to prepare all the pastries, and despite being faced with some challenges along the way, they did well to achieve second runner-up out of 16 teams.
Although Goh and Tan come from very different backgrounds, the pair work very well together. For Goh, pastry had him at kueh lapis. He dreamt of being a pastry chef from a young age, since the first time he helped his grandmother make the multi-layered kueh. Tan, on the other hand, had an interest in baking but dabbled in engineering before she set her heart on a pastry career. And while Tan had snagged some local awards—such as Best Chocolate Showpiece & Plated Dessert at Singapore Pastry Cup 2017—she had never competed internationally. In contrast, Goh had major titles under his belt, including being part of the overall championship team at the 2013 Dubai World Hospitality Championship, and first runner-up at the 2016 Japan Cake Show Tokyo. No matter. After training together for eight months, Goh and Tan became a team that worked together like clockwork.
Bu hikaye WINE&DINE dergisinin May/June 2018 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye WINE&DINE dergisinin May/June 2018 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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.
