Well, nearby idols..
i mean i could have Johnny Iuzinni, Herme and many other big names here.. But these are the names that i heavily adored and idolized, and it’s pretty much makes a perfect sense if i would like to have a projects with any of them.
Andrian Ishak- Namaaz Dining Jakarta
I have mentioned that i despise self-learning people, but Andrian have made me change that thought. The success of Namaaz Dining as the first Indonesian-themed Molecular Gastronomy restaurant in Jakarta followed by his glory at 2012 Jakarta Culinary Festival puts him straight up into this list of people that i would like to work with. i better get the bookings started for his Season 2 at Namaaz Dining (PS: it’s east javanese feast!)
Will Goldfarb- Ku De Ta Bali
An offer came up to my inbox from him. from then on lots of twitter messages were exchanged. His witty works and crazy flavor combination just reminded me a lot of why am i in this industry and his Fairytale dinner with Janice Wong in Singapore was just simply insane. Finally get a chance to meet him at the 2012 Jakarta Culinary Festival, i’m looking forward to that chance of working with him.
Janice Wong- 2am: Dessert Bar Singapore
I was that lucky to be able to work for her at 2011 F1 Grand Prix for a function at Marina Bay Sands rooftop. With several chances of trying out her masterpieces, i hereby confirmed that YES, it was indeed an honor to work for her that one rare weekend. With her extensive works at 2am: Lab in Singapore, maybe one day, i will get a chance to share the kitchen with her.
Lush… just Lush…
i miss these babies, stole a piece or two while getting the bar ready..
(Baked Chocolate Cheese Tarts - Marina Bay Sands’ Chocolate Bar, Singapore 2011
This is my first attempt on desserts that are -basically, Healthy..
In this case healthy refers to desserts that is:
So here it is:
Honey-Soy Pannacotta with Summer Berries Coulis and Earl Grey Tea Jelly
turns out pretty well, though doesnt taste as comforting as a regular cream pannacotta, the dessert has a pretty amazing flavor combination and also the balances through the sweetness that comes naturally from all the components.
being a non-believer in healthy desserts, i might have just been converted :)
(Chef Adith’s, Singapore, November 2011)
Probably, the only Vegetarian dish that is edible.. -Kidding! i knew a few vegetarian dishes that are good, but this is HEAVENLY!
(Ravioli of Potato and Black Truffle with Parmesan Shavings and Walnut Oil - Trattoria Cuggini, Singapore 2011)
It’s really the simplest thing that would make a classic repertoire transformed into a timeless delicacy..
(Caesar Salad with Poached Egg - Jones The Grocer, Singapore)
(Just) The pastry Chef of World’s #1 Restaurant..
The food that is created with pure originality from great inspiration and concepts -the main ingredients for NOMA’s rank
(Chef Rosio Sanchez of NOMA, Copenhagen - Singapore, May 2011
I knew handling pastry kitchen for hotel is not an easy job, therefore the adoration
(Chef Audrey Yee of The Four Seasons Hotel, Singapore)
Who ever guess that Bitter would be a main flavor for a dessert?
(Bitters Dessert, Winter Version* - NOMA’s Rosio Sanchez, Singapore 2011)
*Whey discs, bitter syrup, milk crumbs and Sorrel
I knew it from the first bite, that it was made fresh with the best ingredients for the perfect pasta dough!
(Fetuccina al Nero Allo Scoglio, Piselli Freschi & Bottarga* - Trattoria Cugini, Singapore 2011)
*Squid Ink Fetuccine with Seafood, Fresh peas and Mullet roe
