Professional palate

We all know how good Singaporeans are with their hospitality. But here’s something we didn’t know. When it comes to dishing out world cuisine,they are at par with the chefs of the world. Taking the lead on that front is Chef Tan Ming Chau. Apart from having an expertise that spans more than 20 years in making sumptuous Continental fare,Chef Tan has trained chefs at the world class Genting Highland Resort for eight years. We meet him in his capacity of head of food production at Singapore’s School of Hospitality and Resort Management (SHRM). Currently visiting the institute’s India campus situated in Panchkula’s Sector 11,Chef Tan emerged from the training kitchen after having briefed hospitality students on what goes into making the perfect cream caramel. “I must say students in India are very obedient,” says the 40-year-old Chef. Food is,as Chef Tan admits at first go,a passion with him. “If there’s food on the table anywhere in the globe,I want to know more about it…like what went into making it,the techniques used et al,” the chef points out.

When it comes to technique and imparting training,Chef Tan clearly has an edge having trained over 300 chefs during his eight years with the Genting group. “A prerequisite to being a successful chef is not just passion for food but a commitment to set standards and be consistent in achieving them,” spoke the Chef who is on a week-long trip to India where he’s been teaching students his signature dishes along with many other cuisines. “I love French cuisine for not only does it involve technicalities but also lets you be very creative,” remarked Chef Tan who we are told is a veteran in French classical menus and Asian cuisines. No wonder,the students have had a chance to learn the likes of quintessential French dishes like Cordon Bleu,Roast Cold Lamb,Crepe Suzzette in flambe style,bread butter pudding and more. “I have many Indian friends back home in Singapore and that’s how I am aware of the cuisine here. Though I am really looking forward to fusing Indian ingredients with Western style of cooking,” we heard him mention.

Speaking of fusion and global palates,we quizzed the chef on what the emerging food trends across the world are. “Today,the world is shrinking and that holds true for the food as well. People want to eat many dishes and sample tastes but at the same time want smaller portions. Bite-size food is in,” he replied before heading back into the kitchen to roll out a pre-plated five course meal that packed in Lemon Grass Soup,Garlic Chilli Prawns,Risotto with broccoli,mushrooms and spinach,Chicken Kiev and more that lived up to the Chef’s reputation.