Breaking boundaries is no stranger to Purple Sage Group’s executive sous chef Hoo Zhi Hao. After honing his skills as an apprentice at Grand Copthorne Waterfront Hotel, he went on to elevate the catering world by introducing fine cuisine and cooking at premium catering company Lavish Dine Catering. The rest is history. “I’ve never looked back!” quips chef.
As sous chef, he led the team to win the Caterer of the Year award at the World Gourmet Summit in 2017, taking home gold, silver and championship titles at HOFEX and Food & Hotel competitions that same year. In 2018, he upped the ante by representing Singapore in the prestigious EXPOGAST Culinary World Cup, bringing home second place out of 28 other national teams and scoring double gold achievements in both the hot and cold categories. This year, as team captain of the Singapore culinary team, he is now leading the way to the 25th edition of the IKA/Culinary Olympics.
How does it feel to be able to represent Singapore in the IKA/Culinary Olympics this year? What made you decide to take part and be the team captain?
Bu hikaye WINE&DINE dergisinin March/April 2020 sayısından alınmıştır.
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Bu hikaye WINE&DINE dergisinin March/April 2020 sayısından alınmıştır.
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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.
