PRESENTATION
MAT TERSApart from the food having
to taste great, the art
of presentation is also
essential in fine cooking,
say chefs.
“Eating is no longer
just about the flavours but
also how it looks, how it’s
presented. A storytelling
element is part of the
whole dining experience,”
says Chef Chong Jun
Xiang. “The attention is on
the details on the plate.”
At Indigo Blue Kitchen,
classic Peranakan
favourites are given
a pretty makeover.
For instance, Apom, a
fermented rice puff, is
usually eaten plain. But
here, diners can expect a
visually appetising treat: a
colourful medley of petite
and rounder rice puffs
served with three kinds of
sauces – jackfruit, banana
and D24 durian.
Chef Seki Takuma of
modern Japanese eatery
Noka concedes: “These
days, people are particular
about everything on the
dish, even the garnish.
Everything has to work
together.”
One dish that looks
as good as it tastes is the
Snow-aged Niigata Wagyu
Steak, which is presented
like a mixed-media
collage. The charcoal-
grilled sirloin is showered
with fragrant garlic
chips and accompanied
by a spectacular mosaic
of Edible Garden City’s
Okinawa spinach, herbs
and daikon radish.
The verdict: The meat
is ever so tender, and is
enhanced by the zesty
yuzuponzosaucethat
accompaniesit.WE WANT TO OFFER
BETTER-QUALITY
INGREDIENTS TO
JUSTIFY THE PRICES,
AND BECAUSE DINERS
EXPECT THAT LEVEL OF
REFINEMENT.
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