Chef Ian Tan owes a debt to disaster. The kitchen was in a roil: two cooks had called in sick, a thousand diners had to be fed, the waiter was to step up. Then a boy of 16, Tan was a blithe part-time waiter with no designs on cooking when he was thrust behind the swinging...
Chef Ian Tan owes a debt to disaster. The kitchen was in a roil: two cooks had called in sick, a thousand diners had to be fed, the waiter was to step up.
The pleasantly confounding starter sampled by this reporter was the first dish of his three-course Peranakan menu that scored full marks at the awards, prompting one judge – Adam Handling, celebrity chef-owner of London establishment Frog – to declare it fit to eat everyday, Tan told The Straits Times.
At 16, not terribly concerned with his O levels and under the influence of popular boys’ anime Naruto, he joined a ramen joint as a waiter, determined to exploit his staff meals to the fullest. Now Senior Chef de Partie of popular restaurant Bottega di Carna at the Mondrian hotel on Duxton Hill, Tan admitted to feeling burnt out by his string of fine dining positions.
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