6/28/2023 0 Comments Space chef caisa![]() We think about Singapore’s people,” she added. When conceptualising dishes, “We don’t just think of our experiences. Because this guy was doing something amazing.” “When we went many years ago, when they had just opened, we were like, ‘Wow’. Ideally, when you have a dish, you should think, 'Should I order one more portion of this?’”Ī good example is modern Indian restaurant Thevar by chef Mano Thevar, which they love, Tamara said. But, at the end of the day, what makes you come back is flavour. Since Tamara joined, our food looks prettier. That's cool, but I think in Southeast Asia and Latin America, we like to eat chilli with lime we like food to be tasty from the first bite. In Japan, for example, food is supposed to be pure, elegant. ![]() “I don't think we like food that is so elegant and refined. “There's something that bonds us Latin Americans and Asians, which is that we like food that is flavourful,” said the chef, who has made Singapore his home for the past 17 years. And then they serve you the beef, with the yellow fat – oh! When I saw it, I was like, ‘Goodbye, all my dieting efforts in the past year!’” And there’s this guy, he’s so old, and he has a small charcoal oven. “When you arrive, the beef is hanging from the ceiling, all around you. They don’t want to read menus and say, ‘What’s that?’”Īnother life-changing meal was at the famous steak restaurant Casa Julian in Tolosa, near San Sebastian, Tamara said. We are cooks and we want to create something special for our guests, yes, but sometimes, people just want to relax. ![]() "But, when I saw the uncle, talking to us so happily, slicing up the bottarga (salted or dried fish roe) from a can, I thought, ‘Why do we complicate our lives? Why don’t we just enjoy what we do?’ We don’t always need to complicate things. I am not so old I’m 33, and at this age, you want to create, build your brand, and build something for the future. Enjoy one good tomato, or open a can of something good. And it’s nice, but, sometimes – let it go. She continued: "As chefs, we try to showcase our skills, not only to our guests, but also to ourselves. When I tried it, I was like, ‘Oh, my gosh’." ![]() He served us bottarga with nuts, and beer. “One meal I really liked – this guy, all he did was open cans. It's a little bit easier with a little paella and red wine.”Ī moment at tapas bar El Cangrejero in Madrid gave Tamara a small epiphany. In Spain, I think they don't have a problem with that. I think that's what people are having a hard time with, not just in Singapore but in many places in the world. But, in Spain, it could be 2pm and everyone sits around and says, ‘Four more hours? No problem.’” And, we understand that we have committed to living in a very competitive city. Here, it’s always one thing after another. And the uncles – we call them senores – they serve beer and they are so happy. You feel that people have lived there a long time. “When we arrived in Toledo, an ancient Roman city, I was like, ‘This is a place straight out of the movies!'” Tamara said.
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