Page 42 - Cuisine & Wine Asia 2020 - Mar/Apr 2020 Issue

灵

魂

料

理

Chef Koh Han Jie of El Fuego also takes similar Besides serving up rich-flavoured cuisine, the
efforts towards S.O.U.L. The restaurant is situated restaurant also works towards environmentalism
at the new destination Jewel Changi Airport, and is dedicated at providing guests with ethically-
which also boasts a sustainable design – with an sourced food products. Currently, efforts taken by El
indoor waterfall and additions of lush greenery, Fuego include supporting local producers, and are
making visitors feel like one with nature. taking measures like planning according to season’s
produce to suit the needs of the Muslim community.
The restaurant serves halal European and
western cuisine, and the kitchen is spearheaded The world champion of the Young
by Chef Koh Han Jie who is the recipient of the Talents Escoffier 2018, Chef Koh says,
Fabristeel Junior Chef of the Year (Male) at the UPPORTING LOCAL
World Gourmet Awards last year. His team is “S FOOD PRODUCTION
made of young and uprising chefs, all of which ALLOWS US TO GROW
are highly skilled in European cuisine. Chef Koh EXPONENTIALLY, AS THIS ALSO
is known for his various achievements despite
being a young chef, and will be representing REDUCES OUR ENVIRONMENTAL
Singapore in the Culinary Olympics 2020. IMPACT BY LIMITING OUR CARBON
FOOTPRINTS.”
The dishes prepared by Chef Koh are refreshing
and present a new take on the regular European
cuisine. His Hokkaido scallop ceviche for example, 星耀樟宜的可持续发展餐厅
boasted a myriad of flavours and textures, with
sour, tangy and acidic notes combining with El Fuego餐厅就开设在可持续发展计划的新耀
樟宜里，闻名于世的室内瀑布，再加上种满绿
the fresh scallop to form a bonded appetiser. 油油的植物，整个环境就能让你觉得自然和
Together with each dish, beverages like virgin 餐饮的结合。主厨就是荣获去年世界美食峰会
sling and classic nohito balance the flavours of the 卓越青年组大奖的许翰杰师傅。许师傅为我们
dishes while still adding a sweet end to the meal. 带来的是清真欧洲料理。这个餐厅的宗旨是力
挺环境保护和符合标准的食品。为了让食客能
It is no surprise that El Fuego is well-loved among 吃到新鲜的食材，餐厅也会随着季节的变化而
locals and tourists, especially with its halal 改变菜单，更重要的是，许师傅支持本地的食
材除了让每道的料理都新鲜，更重要的是减少
certification, Muslim guests can also enjoy the 运输的需求，少了运输，自然而然也会减少碳
fine cuisine in a casual and relaxing environment. 排。
From the restaurant, guests will also be able top image 12. Hokkaido scallop ceviche
to hear the calming waterfall with a view of pg041 13. flambéed Chinese wine spring chicken by
the lush greenery just outside the glass wall. Peach Blossoms
WWW.ASIACUISINE.COM