The Singapore Chefs' Association produces a commemorative book marking their 33 years
The recipes are divided into five sections along the theme of fire starter. First, ‘Kindle’ features recipes by members of the SCA executive committee, such as SCA President Edmund Toh’s sphere of confit seabass, and Ironman chef Heman Tan’s duo of frog leg, herb salad with lemon dressing. Next, ‘Ember’ showcases the culinary creativity of senior chefs who have mentored the national culinary team, such as Jiakpalang chef-owner Nixon Low’s earthy mushroom gnocchi and quinoa risotto recipe.
This story is from the November 2017 edition of WINE&DINE.
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This story is from the November 2017 edition of WINE&DINE.
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