Food Services Industry

Where to Enjoy 'Reely' Delicious Hitsumabushi (Unagi Rice Bowl) in Singapore

Where to Enjoy ‘Reely’ Delicious Hitsumabushi (Unagi Rice Bowl) in Singapore

Newly opened UYA 四代目菊川 serves up affordable and authentic Japanese traditional unagi cuisine, and is 1 out of merely 5 Japanese restaurants in Singapore which serve live grilled eel (Unagi) in various styles. Their eels are carefully selected to ensure the ideal quality (colour, plumbness and tenderness) to match their own tare (sauce) – which is made using a sauce base that has been a family secret for over 4 generations and was specially brought over from Japan to Singapore. Ever had the ‘Hitsumabushi’ (Unagi rice bowl) experience? Still a relatively new experience in Singapore, the ‘Hitsumabushi’ is served in a large bowl of rice topped with chopped grilled unagi, and several other toppings and condiments. It is one of the more popular local cuisines in Nagoya, Japan. Here are 4 ways to eat Hitsumabushi: At the start, divide the bowl into four quarters and scoop the ...

The Making of Iron Man Chef

The Making of Iron Man Chef

Heman’s Tan multifarious interests and talents transformed him from a rebel into a model of inspiration.     At 48 years old, Heman Tan is currently the chief culinary officer of the Soup Restaurant Group. He was previously executive chef of the JP Pepperdine Group, which owns and operates well-loved restaurants such as Jack’s Place. His position requires him to keep abreast of the latest culinary trends and developments, while ensuring that every effort is made to maintain the timeless appeal of the restaurants under his charge. But delve a little deeper and it becomes readily apparent that this is a chef of varied talents and interests. And despite the diffident demeanour that defines him today, Heman was once altogether unrecognisable from his current image. Growing up years At 14, Heman dropped out of Bukit Merah Secondary School. A dyslexic, he found it excruciatingly diffic ...

Chef Edmund Toh: mentor to Singapore’s culinary champions

Chef Edmund Toh: mentor to Singapore’s culinary champions

“We hope that this recognition will inspire more chefs to stay in the profession, do more for the country and give back to the community,” says Singapore Chefs’ Association President Edmund Toh.   The year 2016 was a golden one for Singapore after Joseph Schooling won a gold medal for swimming in the Rio Olympics. But he shares the limelight and honour with the chefs from the Singapore Chefs’ Association (SCA) who won two gold medals at the Culinary Olympics in Germany, beating 32 other national teams. This achievement is a testament to SCA’s partnership with e2i, which started two years ago. The man in the centre of it all is SCA President Edmund Toh, who led and mentored the National Culinary Team to victory. “Both SCA and e2i share the same objective, which is grooming both younger generation and established chefs, and give them new skills,” he said. As the culinary director for R ...

A winning recipe for Montreux Patisserie Singapore

A winning recipe for Montreux Patisserie Singapore

Montreux Patisserie puts all the right ingredients with the help of e2i’s Inclusive Growth Programme to overcome productivity challenges and make life better for its workers. Mdm Law Siew Leng, 51, has been working for local company Montreux Patisserie Pte Ltd for the past seven years. Her job includes making curry puffs and pies, among other pastries. She and her team of seven used to make 1,000 pastries an hour manually, from making the dough to baking. It used to be tiring and stressful trying to meet the daily demands. The quality was also often inconsistent and there was plenty of wastage. Things have changed, thanks to the Inclusive Growth Programme (IGP) by NTUC’s e2i (Employment and Employability Institute) which helped the company automate for higher productivity. With a machine that takes care of dough-making to filling, Mdm Law and her team are now able to make more tha ...

Advocating learning for professional growth

Advocating learning for professional growth

Every Singaporean’s favourite pastime – wining and dining – is taken to a whole new level thanks to Lim Hwee Peng’s mission to enhance the local wine specialist profession. Find out more about his collaboration with e2i.  Back in 1991, when Hwee Peng just started out in the wine industry, he asked his senior about the difference between the various wines. His senior replied: “Fruity, more fruity, and very fruity.” Hwee Peng said: “That was how they sold wines in the 1990s.” However, as our society becomes more affluent, palates have become sophisticated. Diners want quality red wine like Bordeaux paired with a succulent Kobe beef or a subtle Sauvignon Blanc to complement a sumptuous seafood spread. This probably explains why Hwee Peng, an internationally certified wine specialist and judge, has made it his mission to enhance the wine specialist profession in Singapore. He added: “C ...

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