Tatler Singapore: 3 Chefs Share Their Life Lessons in the Kitchen

About: For the family-themed February issue of Tatler Singapore, I wrote a dining feature story on the kitchen lessons that 3 well-known Singapore-based chefs gleaned from their parents, from getting schooled in cooking techniques to shaping their values and character.

For many chefs, the humble home kitchen is the pivotal starting point of their culinary journeys. Over the stove, their parents were their first food critics and mentors, imparting heirloom family recipes with a sprinkling of heartfelt anecdotes. While some chefs forged fond food memories that anchored their careers, others hold bittersweet recollections of the rigorous training that has shaped their outlooks in life.

For this story. I interviewed chef Kenjiro “Hatch” Hashida, the chef-owner of Hashida Singapore, chef Joe Leong, a pastry chef with kitchen appliance company V-Zug’s Gourmet Academy, and Maxine Ngooi, executive chef of Tigerlily Patisserie.

Read the full article here.