Cover Chefs Nicolas Tam, Kim Hock Su and Toraik ‘TC’ Chua
Chefs Nicolas Tam, Kim Hock Su and Toraik ‘TC’ Chua
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These renowned chefs from Michelin-starred restaurants in Singapore and Penang have come together for an unforgettable six-hands collaboration dinner for the third edition of Off Menu Luxe
For the third edition of Off Menu Luxe, our signature culinary event in partnership with UOB Private Bank, we have chosen the theme ‘Renaissance of Southeast Asian Fine Dining’ to celebrate the resurgence of the region’s culinary traditions and flavours. These are reinterpreted through a modern lens, thanks to a new generation of chefs who have sharpened their knives at the world’s top tables.
Bringing this theme to life this year are three top chefs in Singapore and Penang who have prepared an exclusive six-course menu just for the event: Toraik ‘TC’ Chua, the executive chef of three-Michelin-starred Nordic kaiseki restaurant Zén; Nicolas Tam, the head chef of one-Michelin-starred contemporary Asian restaurant Willow; and Kim Hock Su, the chef-patron of one-Michelin-starred modern French restaurant Au Jardin in Penang.
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When Tam and Su found out that the theme would spotlight Southeast Asian flavours, they were ecstatic. Su tells Tatler that highlighting Southeast Asia is what he and his team have been doing at Au Jardin, and they are very comfortable infusing its flavours with their modern French cuisine. “Penang is a melting pot of cultures that extends beyond influences from Chinese, Malay and Indian,” he shares, citing inspirations from other cuisines like Thai, for example, due to Malaysia’s proximity to Thailand.
Similarly for Tam, his cuisine at Willow is a celebration of contemporary Asian cuisine infused with a little bit of our local heritage. “When we cook something, we always think about what we want to eat. [Our food] is more suited to the Asian palate, but created with respect to French cuisine and Japanese ingredients,” he expresses.
Completing this year’s chef lineup is Chua, who is celebrated for his Nordic-inspired menus laced with Japanese accents. But as he shares with us, “Southeast Asian cuisine is very close to my heart … it’s rich in depth and spices, reflecting influences from across the region.” He took up the challenge of creating Southeast Asian-inspired dishes to flex his culinary creativity beyond what he cooks at Zén.
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Above For the third edition of Off Menu Luxe, chefs Kim Hock Su, Nicolas Tam and Toraik Chua have joined hands for an unforgettable dining experience happening this month
On the menu
For the much-anticipated evening soirée this month, Su and Tam created two collaboration dishes inspired by their love for seasonal ingredients and cherished food memories. In fact, one of their offerings was inspired by assam pedas, with Tam sharing that “Kim Hock brought me to this Peranakan restaurant [in Penang] where we had this delicious dish… this good memory is what we wanted to bring to Off Menu Luxe.”
Each chef will also highlight their unique culinary styles through their exclusive dishes. Tam will showcase his penchant for seafood mostly procured from Japan, as well as French culinary techniques he learnt under legendary chef Joël Robuchon; Su will champion Malaysian farmers and producers in his modern creations; and Chua will incorporate Nordic techniques to create two off-menu dishes imbued with familiar Southeast Asian flavours.
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Tam expresses that creating a seamless six-course menu was easy, as the three chefs have been friends for many years and share a deep bond outside the restaurant. Tam expounds, “The three of us have a great history, with me being part of Zén’s pre-opening team and working closely with TC for more than a year.” While Tam only met Su last year at another Tatler event, he confesses that they hit it off really well and have been close friends ever since.
Apart from Chua and Su being Krug ambassades, Chua lets on that he and Su actually come from the same hometown of Sungai Petani in Malaysia. “We speak the same language and the dialect,” he adds. This made working with Su as well as Tam an enjoyable experience, and guests will be able to savour their off-menu creations for the much-awaited one night only dinner this month.
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Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
