Alan Wong’s Farm to Table Approach (2/2)

The Ginger Crusted Onaga with Miso Sesame Vinaigrette, Shiitake & Enoki Mushrooms with Corn that has a Japanese and Chinese flavor combination. I have been getting the fresh red snapper, Onaga, from the same purveyor for 10 years. The freshness of the fish and the familiar flavors for locals is what makes this a successful dish. ? What has your experience been like working with the Tung Luk Restaurant Group in Singapore for the World Gourmet Summit? When traveling to foreign lands he wants to ensure that both teams learn something from the experience – it is not only a culinary exchange yet they “learn our lifestyle from us”. Chef Wong makes sure not to lose his cool as he wants it to be “a good experience for the local staff and the visiting team”. He was impressed with the front and back of the house operation at My Humble House, one of 17 Tung Luk Group restaurants in Singapore. “I stay flexible and change to local taste as we get feedback from the guests. They printed their menu in-house so we were able to change menus for the next event that same day” ? What are the keys to success for doing guest chef events? Bring enough people with you, for this trip he brought eight people from his team – they cooked several menus a day for the week. Chef Wong brings the crew not only to help execute great food but to “expose them so they see what I see and taste the whole experience. Then they can compare the food we create to the rest of the world”. He indicated that is important to help grow them as people and as culinarians. He also feels it is very important to select the right dishes to serve he called them “foolproof dishes” –that is those that have elements that can be cooked ahead. The Alan Wong team shipped twenty boxes over with key ingredients “using a different sesame or soy sauce will make the dish taste different”.