Seasonality has always been a driving force in my cooking. I believe that the best flavors come from ingredients at the peak of their season. In Singapore, we’re lucky to have access to ingredients from all over the world, but I still believe in keeping things local and seasonal as much as possible.
Every morning, I visit the market to see what’s fresh. That’s how I decide what’s on my menu. Take my Shirasu Uni Cold Somen as an example; it’s a dish that celebrates the simplicity of fresh, seasonal ingredients. The delicate texture of the somen paired with briny shirasu and smooth uni is the perfect reflection of the season. I encourage you to start with simple seasonal ingredients in your kitchen and build your dishes around them.
Cooking with what’s fresh not only makes your dishes taste better; it supports local farmers and reduces food waste.
