THE SIMPLE TRUTH
We love to hear your feedback nida@media-group.com.sg As much as we like to rave about the latest culinary techniques, lab-grown food or high-tech kitchen equipment, we never forget the basics. Even with simple cooking methods, a dish can shine and dazzle the taste buds. One just needs the right skills, mastery of the fundamentals and quality produce. It is this philosophy that Nicolas Tam embraces (p18). The head chef focusses on bringing out the natural flavours of seasonal ingredients at his new restaurant Willow. Read about the inspiration behind his contemporary pan-Asian dishes such as Tachiuo Roll (on our June/July cover), Hotaru Ika and Amadai with Crispy Scales and Conpoy Ankake which are given a fresh approach without the need for any complicated techniques. Sometimes all you need is a little spice to transform…