About: If the World Cup were held in Singapore, what snack should be easily available in the stadium? ONE FM 913 's Carol Smith and The Peak's Kenneth Goh discuss their wish list on what to eat at the game in the World Cup edition of Urge Or Splurge.
About: I produced a video interview feature Haig Road Putu Piring, which was recognised with a MICHELIN Plate. The stall sells a Malay heritage snack, putu piring, which is steamed rice cakes.
I developed the storyboard and interviewed the newsmaker on site at her stall.
The interview, which is part of the MICHELIN Guide Digital's Bib Gourmand series, can be read here.
About: I interviewed Singapore's last Kachang Puteh man, Mr Amirthaalangaram Moorthy, as part of a Michelin Guide campaign to promote Singapore heritage food. Mr Amirthaalangaram is a third-generation kachang puteh seller and is one of the last few remaining kachang puteh street peddlers in Singapore.
Once a common sight outside cinemas and markets, the local road-side snack institution is a fading trade.
The video was done in line with the launch of MICHELIN Guide Singapore 2018 on paying homage to Singapore's food heritage.
Read the full story here
About: I traveled to Bangkok to interview Ryuki Kawasaki, executive chef of Mezzaluna, a two-MICHELIN-starred French-Japanese restaurant in Lebua hote. Chef Kawasaki shares his culinary journey, from starting out in Japan to living and breathing the French culture in his overseas cooking stints and how he is incorporating his Japanese culture into his cuisine these days.
What the MICHELIN Guide inspectors said about Mezzaluna: Perched on the 65th floor of the Lebua Hotel, Mezzaluna offers sky-high and breathtaking views. Toast to the high life at Sky Bar before settling in for a gastronomic journey. The accomplished chef and his team deliver European delights with Japanese precision in a seven-course set menu, along with some surprises. The flavours are balanced and sophisticated, and the food is creative and technically precise. A wine list of substantial proportions and prices accompanies.
More info here: https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/mezzaluna
VIDEO: A video on Hai Tien Lo, a renowned Cantonese restaurant in Pan-Pacific Singapore's bold new take on the time-honoured cuisine.
About: In partnership with Marina Bay Sands, I travelled to Tokyo in March 2019 for a four-day video shoot with American celebrity chef David Myers of Adrift to do a documentary-style chef profile video. The theme centred around how chef Myers' love for travel has inspired his cuisine, and how travelling has given him clarity to pursue his hectic career as a restauranteur and chef.
The tight and complex shoot involved location shoots in Meguro River, Kamakura bamboo forest and shrine, Shibuya and Adrift restaurant in Tokyo.
Read my full interview here.
About: In a collaboration between Nespresso Singapore and Michelin Guide Singapore, I produced a video on chef Tetsuya Wakuda of two-MICHELIN-starred Waku Ghin in Marina Bay Sands. One of Australia's most esteemed chefs, Chef Wakuda maintains his standards of perfection and consistency in the quality of food and service at his fine-dining restaurants.
Watch how Chef Tetsuya Wakuda, who is Nespresso's culinary ambassador, sublimely fuses Nespresso Professional 'Exclusive Selections' coffee Kenya Milima and Nepal Lamjung coffee into his culinary creations.
Chef Tetsuya also shared three dishes that are made with Nespresso coffee in the video.
I collaborated with the client, Nespresso Singapore, to develop and conceptualise the video storyboard, plan and interviewed chef Tetsuya on site at his restaurant and helmed the video editing process.
The video is part of Nespresso Professional's B2B marketing campaign that can also be viewed here.
Read the full interview with chef Tetsuya Wakuda here.
About: In partnership with luxury automobile company Lexus, this branded content project features chef Sun Kim of a one-Michelin-starred contemporary Korean restaurant, Meta. Like how the brand espouses the concept of brave design, the Korean born chef makes brave choices inside and outside of the kitchen.
With a melange of flavours from Chinese, French and Korean cuisines, Meta pushes the boundaries of flavour combinations. A serial experimenter in the kitchen, Sun says: “Brave design is doing something that you’ve never done before. It is all about taking a big risk. If you don’t take risks and stay where you are comfortable, you don’t know your future.”
Sun treads the fine balance of presenting a globetrotting cuisine while highlighting his Korean heritage at Meta but this direction hasn’t always been this clear to him. When he was roped in to start Meta in 2015, Sun, who had worked at the three-Michelin-starred Japanese-European restaurant Waku Ghin took a leap of faith to work with an entirely new kitchen team, on top of trying to nail down the culinary direction of the restaurant.
Not surprisingly, Sun says that starting Meta was “the biggest risk that I have taken in my career”. He says with candor: “I used to work for a big chef at one of the best restaurants in the world. When I came out, I was no one and had to start from the beginning.”
Read the full article here