Masterclass: Grilled Steak ‘Rendang’ and Crispy ‘Mee Siam’

Think mod-Sin cuisine and dishes comprising offbeat – and sometimes bizarre – flavour and texture combinations come to mind, but don’t let that notion deter you from trying to whip up your own lipsmackingly delicious renditions of contemporary Singaporean fare, says Jeremy Nguee. The charismatic and humorous chef of gourmet caterer Preparazzi, who also founded artisanal spice pastes purveyor Batu Lesung Spice Company, took the stage at ToTT @ Dunearn’s well-equipped cooking studio to prove to epicure’s masterclass guests that shaking up our staple dishes and flavours can be a cinch.

Excerpt from the August 2017 issue of epicure.