Chef Tam was the former Executive Chef of Furama Palace at the Furama City Centre Hotel for more than five years before he branched out on his own to open his first Wo Peng Restaurant on MacPherson Road in 2008.
Chef Tam was the first to bring the now ubiquitous Poon Choy (盆菜) to the Singapore chinese cuisine scene as a festive new year delicacy, converting it into a dish which can be enjoyed daily.
I had the good fortune to meet up with Chef Tam and enjoy his Poon Choy dish over dinner in a tasting session:
Quietly confident and extremely passionate about food, Chef Tam shared with us the journey behind each of the dishes we sampled and how he had personally flown around the world to select the best of ingredients for his creations:
For his double-boiled chicken soup, the infusion of Lepidium meyenii, commonly known as maca adds traditional medicinal benefits, including supposed aphrodisiac and strengthening properties.
Peach Resin or Peach Gum is used in his dessert dish because of its herbal properties and beautifying effects.
For the Chinese New Year period, Chef Tam offered the smoked snapper for takeaway as smoked dishes taste good even after a period of time. The flesh is moist and tender on the inside, kept intact by the smoked skin.
Address: 1 Maju Ave, Serangoon Garden #02-01 MyVillage, Singapore 556679
Email: [email protected]