The Singapore Food Festival: 3 Interviews with 3 Chefs!
The Singapore Food Festival (SFF) returns from 21 to 30 August! We're celebrating local cuisine, as we interview three chefs on how they will be approaching the idea of local cuisine through their virtual programmes and the misconceptions some may have towards the food they champion.
Chef Eddie Goh, Meatsmith
Chef Eddie Goh with Chef Dave Pynt. Credits: Burnt Ends and MeatSmith.
What are some things about cooking that people often get wrong when it comes to making good ribs?
One of the most important things to take note of is the temperature of the grill and the heat control. You want to establish coals over fire. You have to be confident and have trust in the established coals while limiting flame. Once your barbeque gets to temperature, place your ribs on the grill and leave them be so that you get that perfect caramelisation on both sides. Once you’ve got that sear, get the grill’s temperature back down to 120 degrees Celsius, close the lid and leave it for the next 3 hours. As much as you want to have a peek, keeping the lid closed throughout will impart all of the smokey flavour into the ribs.
What advice would you give home chefs if they want to make great ribs?
Patience is key! While your ribs are on the grill, don’t forget to set up a water pan in close proximity to keep the ribs nice and moist.
What can we expect to see at your masterclass this weekend?
Smoke, char and fire. We want to show people the process of smoking meats and the fun you can have with some wood and a grill.
Chef Jeremy Nguee, Mrs Kueh
Credits: Chef Jeremy Nguee
Kueh can seem like an old, traditional dessert and snack that not many people would want to learn. What do you think of that mindset and why?
Food trends come and go over the decades, and for a long while it was fashionable to make brownies, cookies and cupcakes. These are still easy go-to bakes when one is first getting into the kitchen. It also helps that there is much available literature for the beginner baker. On the other hand, kueh kueh recipes were passed on by word of mouth as part of family traditions. As families cooked less of their own meals, this body of knowledge also faded.
In recent years, there has been an increased focus on the provenance of food and many people who love cooking and love discovering new foods have realised that we have been sitting on a treasure trove – kueh kuehs. So, it is precisely because that it’s an age-old, time honoured traditional dessert and snack that has also made it so endearing. To eat kueh and to make kueh is really such a romantic encounter now because it connects us to the past.
What kind of advice would you give those who are looking to perfect kueh?
Many kuehs do not share the same textures and ingredients as cakes and mousses, so it would be unrealistic to try to achieve the same texture. When starting out, it would be good to find out what makes that kueh unique and to appreciate it for itself. The next challenge is to not be caught up with what is perceived as “authentic”. Kueh kuehs are a large and collective body of sweets and snacks and are ever evolving. It’s good to know how the originals are made and best to at least try a grandma’s recipe at least once, but don’t let anyone stop you from making your own version. Get creative, go kueh-zy!
What can we expect to see this weekend in your masterclass?
It’ll be a fun and candid session about kueh kuehs, my co-presenter Claire Ariela knows a great deal about kuehs and she will be showing our audience how they can make a popular kueh kueh at home, ondeh ondeh. We’ll also introduce a variety of kueh kuehs, some lesser known as well as common tools used in making kueh kueh. Our host Maureen Ow (Miss Tam Chiak) will tell our audience how the kuehs taste as we feed her throughout the session.
We also hope to drum up support for our own kueh focused event, The Kueh Kueh Symposium happening next month. Please look out for that too! You can follow us on Instagram – our handle is
@thekuehkuehsymposium
Chef Manjunath Mural, Song of India
Credits: Chef Majunath Mural
What are some misconceptions about Indian cuisine that not many would know about?
Most people think Indian cuisine is restricted to North Indian or South Indian cuisine, but Indian cuisine is more than that. It’s a cuisine which can cover the whole of India, including the East, West, South, North & Central. There are also many religious cuisines in India, many of which are still undiscovered by the world as well. I hope that we will soon change people’s perception of Indian cuisine. I am sure this is slowly going to happen.
What kind of advice would you give those looking to start making Indian cuisine?
Please learn the basics of Indian cooking well. Use traditional methods with a touch of modern techniques. Don’t veer too far from the tastes and flavours of Indian cuisine because it’s amazing as it is.
What can we expect to see this weekend in your masterclass?
Join Chef Deepanker Khosla from Haoma in Thailand and I, as we share more about Indian cuisine and how it differs in Singapore and Thailand. We will also talk about how our food, spices and infusions and how they were influenced by local flavours in Singapore and Thailand.
For more information, or to tune in to these masterclasses, please visit https://www.singaporefoodfestival.sg/.
