I am also looking forward to surprising our guests, hoping they’d react by saying 'Oh I didn’t think you could pair this with that!' An example is one of the cold starters where I put together smoked ox tongue, chinchalok (fermented small shrimps), and stracciatella – a creamy soft cheese sometimes used in Italian gelato. Whether you think it’s a wild or weird combination, it was a natural pair-up for me. Having chincalok with something creamy and smoky can remind one of chinchalok omelette – a recipe that’s commonly cooked in Peranakan households. And that’s something I enjoy recreating: Familiar, local flavours presented in a novel way. It also keeps things less boring in the kitchen.
Also appearing on the menu is one of my personal favourite recipes – corn salat, which is a riff on the traditional kueh salat originally made with kaya custard. My iteration uses all parts of the corn – and I mean every single part of it. It is then brushed with brown butter and salt for a subtle savoury finish and served with tea brewed from its leaves and silk.
(Related: What's in My Portfolio - Jerls Su, Founder, Average Service)
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