WE WANT TO OFFER BETTER-QUALITY INGREDIENTS TO JUSTIFY THE PRICES, AND BECAUSE DINERS EXPECT THAT LEVEL OF REFINEMENT. Apart from the food having to taste great, the art of presentation is also essential in fine cooking, say chefs.
“Eating is no longer just about the flavours but also how it looks, how it’s presented. A storytelling element is part of the whole dining experience,” says Chef Chong Jun Xiang. “The attention is on the details on the plate.”
At Indigo Blue Kitchen, classic Peranakan favourites are given a pretty makeover. For instance, Apom, a fermented rice puff, is usually eaten plain. But here, diners can expect a visually appetising treat: a colourful medley of petite and rounder rice puffs served with three kinds of sauces – jackfruit, banana and D24…
