THEVAR’S GENESIS.
It’s been almost a year and a half since we opened. At the beginning when chef Sun Kim of Meta approached me to open a restaurant, we didn’t have any ideas of what we wanted to do. When thrashing out ideas, Kim suggested Indian-inspired food so we went to India, did some research, came back and dived right into it. I’d never cooked Indian food professionally before so it was very difficult for me initially. While I grew up eating Indian food, I never really cooked it, so a lot of techniques I had to learn from books, by googling.
SHARING IS CARING.
Indian food is meant to be communal. I felt that the type of dishes I was serving previously was quite restricted by the fact that I used to have more counter seats than table seating. I’ve cut down bar counter seating to just six and our dining area now accommodates bigger tables to facilitate sharing of food. There is a new chef’s table for ten right at the front of the restaurant; this will be for bigger groups and they can arrange for special menus.
WHAT GOES ON A PLATE.
What inspires me is that a dish is not just a plate of food, it is what it represents: the history and culture that goes into that one plate, the personal reinterpretation and the amount of work and passion that goes into producing that one plate, that is what Thevar’s cuisine is all about.
IT GETS PERSONAL.
Bu hikaye WINE&DINE dergisinin May - June 2020 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 2020 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.
