At Morsels in Dempsey Hill, chef-owner Petrina Loh serves dishes impressed by her childhood and travels across the globe.
The 36-year-old makes it a degree to have a very good steadiness of flavours – candy, bitter, salty, bitter and umami – on each plate.
Here, all the things is made in-house. Think sauces, pickles and varied sorts of kimchi and different fermented and preserved gadgets.
And whereas many eating places would go for store-bought jars of hoisin sauce, she chooses to make her personal as an alternative, in order that she has “better control over the end result”.
Her five-year-old, 40-seat restaurant relocated from Mayo Street within the Jalan Besar space to Dempsey Hill final 12 months. It serves Asian fusion fare.
Chef Loh, a former finance government who labored in non-public banking for eight years earlier than deciding to embark on her second profession as a chef, is a graduate of the California Culinary Academy in San Francisco, which runs a Le Cordon Bleu culinary programme.
She began cooking for family and friends as a technique to relieve work stress.
She says: “Conversations, celebratory occasions, bonding with friends and family – these always take place over meals and that is why food is special to me.”
Watch a video for some behind-the-scenes motion at Morsels and discover out extra about what makes chef Loh tick.
The video is the fourth in a six-part collection by The Straits Times in partnership with the Infocomm Media Development Authority.
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