TASTY INNOVATIONS
What do you get when you take a Chinese chef born in Malaysia, who has worked at restaurants there, as well as Singapore and Batam, Indonesia? The answer is a range of decidedly culinary surprises, as a visit to Mandarin Oriental's Xin Hwa Chinese restaurant will prove.
Foong Wai Loong, who has 17 years of culinary experience, was recently appointed head chef there. His signature approach strongly embraces the idea of fusion, in which ingredients and flavours come together unexpectedly.
His mango wasabi prawn and coffee chicken (both shown in photos) provide an explosion of flavours to delight the palate, and also complement each other well as a combination platter.
Foong, who has participated in cooking competitions in Singapore and Malaysia, has designed a range of five set menus to showcase his contemporary take on a culinary tradition that stretches back over many centuries.
The food may be nouvelle but the appetites it satisfies are timeless.
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