Two new dads discuss dishes that they have come to associate with fatherhood
Despite its many setbacks, lockdown has been good for one thing: spending quality time with one's family and loved ones. For some new dads, working from home or clocking in fewer hours has enabled them to enjoy their 'paternity leave' to the fullest.
Tatler Dining asked Chu Wei Sin, general manager of BABE By Jeff Ramsey, and Fariz Zain Zahedi, co-founder of The Bowery Group, to reflect on fatherhood and the act of feeding your loved ones.
"As Hokkiens, my family has always cherished celebrating the ninth day of Chinese New Year when we pray to Ti Kong (the Jade Emperor)," says Chu Wei Sin, who became a dad five months ago. "It is one of the most important traditions for us; we have a big family feast after prayers end at 1am.
Every year on this day and only on this day, dad used to slave from noon until night to cook his signature Duck Mee Suah or Braised Duck Longevity Noodles with Red Egg.
Our Chinese New Year is not complete until we've stuffed ourselves with that golden brown bowl of duck broth with silky smooth noodles."
See also: Chu Wei Sin's Guide To Eating & Drinking Well In Kyoto