Page 45 - Cuisine & Wine Asia 2020 - Mar/Apr 2020 Issue

For Executive Chef of Peach Blossoms Edward SUSTAINABILITY AND ETHICAL
Chong, his main effort for S.O.U.L. involves CONSUMERISM FOR YEARS. FOR
responsible sourcing from local suppliers. “We
use farmed freshwater prawns now as it is proven EXAMPLE, WE STOPPED SERVING
to be more sustainable; the rest of our seafood SHARK FINS SOUP A LONG TIME AGO,
are also from local farms.” says Chef Chong. EVEN THOUGH MOST WILL CONSIDER COVER + STORY
Peach Blossoms also has been implementing IT A TRADITION. WE ARE CONSTANTLY
eco-friendly measures like using recyclable and
bio-degradable food packaging to pack food. EDUCATING OURSELVES TO ENSURE WE
LEAVE MINIMAL CARBON FOOTPRINT.”
Recently, Marina Mandarin was rebranded to
PARKROYAL COLLECTION Marina Bay, and the 中餐界里的另一颗耀眼名厨
hotel is also revamping its space to become the
first ‘garden in a hotel’ in Singapore. The new 滨海湾宾乐雅酒店，为了环保，节能，绿化，采
image will also introduce various sustainable 光而将重新设计，为了就是打造一个更加绿化的
features that are also available at PARKROYAL 酒店，例如雨水收集站和节省电力的自然采光
COLLECTION Pickering such as a rainwater 系统，所以开设在酒店内的中餐厅鸿桃轩也全力
harvesting system to conserve water usage, and 支持这项革命性的改革。主厨就是荣获二零一九
light and motion sensors to conserve electricity. 年，世界美食峰会卓越奖里最佳亚洲主厨荣膺
Peach Blossoms efforts towards sustainability 的钟健发师傅了。年纪轻轻就当上中餐厅主厨的
will continue to grow, as Chef Chong believes that 他，为了让中餐更加跟的上潮流，且要保持中餐
S.O.U.L. is important. He says, “Using ethically- 的精髓和文化，所以在他每次的创作时，都会把
grown products are different from wild caught 保留传统文化和改变老派框架考量在内。但他语
products in terms of taste, but that does not 重心长的说，就好比海鲜类，相比野生海水鱼和
mean that it cannot be used to make something 鱼场养殖鱼口感确实会有所不同，但这也是考验
delicious. As a chef, I use my skillsets to adapt and 厨师最好的时刻。一名好的厨师就应该学会如何
incorporate it into Peach Blossom’s dishes.” he says. 避短扬长，你怎么把养殖鱼烹煮到像野生鱼一样
你就成功了。钟师傅也分享到，要让整个中餐改
Chef Chong’s efforts have not gone unnoticed. 变其饮食习惯，别老是去看别人是否有没有做，
Recently, he was awarded the Electrolux Asia 而是从自己开始改。好比一些中餐厅为了食客的
Cuisine Chef of the Year during the World 需求依然在卖鱼翅，但鸿桃轩好多年前已停止售
Gourmet Awards 2019. Drawing inspiration from 卖鱼翅，即便卖鱼翅的利润确实不错，但为了下
the awards, Chef Chong is determined to educate 一代，为了更符合道德消费主义，该放弃的始终
the younger generation as well. “In my kitchen, I 要放弃，正所谓取舍，懂得舍你才有机会取，双
will always encourage the chefs to use organic and 手都握着满满的旧东西，你怎么还有多余的手去
sustainable products. The different products also 捉住更好的新概念呢？感恩中餐界里有像钟师傅
open up a platform for them to learn and maximize 那样年轻一代的厨师兴起，希望他继续让中华料
their own potential.” says the experienced chef. 理发扬光大。志伟

Chef Chong shows off his knack for the culinary
arts by presenting dishes like poached rice with
scallop in seafood bisque. The dish is served
in golden pots, a representation of true luxury.
The aromatic seafood bisque is bursting with
flavour and also looks appetising to the eye.
Another special dish that boasts the theme of S.O.U.L.
is the chilled honeycomb coconut jelly accompanied
with honey bee bird’s nest pastry. Presented together
with dry ice, this adorable honey bee pays tribute to
nature, and is a sweet addition to the savoury meal.
End of the day, more can be done to ensure
that restaurants go the extra mile for the sake
“WE IDEA BEEN
of the environment. Chef Chong comments,
HAVE
PUSHING
THE
OF
17. fine wines to pair with Cantonese cuisine
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