SINGAPORE 🇸🇬 PAIRINGS
Satay is believed to originate from Java, Indonesia, where it is written as Sate. This is the same spelling in Malaysia and in the south of Thailand where there are Malay communities, including in Phuket.
This is a Singapore original. I have never come across Fried Hokkien Prawn Mee in Malaysia, Xiamen, Quanzhou or Hui’an, my ancestral home in Fujian Province. Two types of noodles are used. Yellow Hokkien Mee (Phuket where there is quite a lot of Hokkien Chinese, uses this type of noodle too) and Bee Hoon or Rice Vermicelli.
Immigrants from the island of Hainan are the creators of this culinary icon. While we know the person who first concocted the Singapore Sling – in 1915 by another Hainanese named NGIAM Tong Boon – the Head Bartender of the Raffles Hotel, no one knows when Hainanese Chicken Rice first appeared on our island state.
SOMMELIER AT HOME
A Bachelor of Business graduate from the University of Tasmania, Cherish Ho started his journey in food & beverage by joining Lung King Heen at Four Seasons Hotel Hong Kong in 2011.
In April 2011, Nagata started his journey with Alain Ducasse owned Benoit as Benoit Tokyo Chef Sommelier.
“My definition of a good wine is one that can make a wonderful marriage with the food. A good wine does not have to be expensive.” Jacky LUK Chi Man, Chief Sommelier of Forum Restaurant 1977
Born in Hong Kong, Dolphin Ip is Sommelier of SKYE, the Park Lane Hong Kong, A Pullman hotel.