053http://www.wnd.sgA graduate of SHATEC, the International Hotel and
Tourism School, Singapore, chef Peter Teo spent
most of his formative years moving up the ranks at
two-Michelin-starred French restaurant Les Amis,
Singapore. He moved to Hong Kong in 2018, taking
up his first executive chef role at Bistro du Vin
Hong Kong. A deep believer in giving back, he takes
time out of his schedule to represent Singapore at
international events and to mentor emerging local
chefs, such as Singapore’s representative to the Young
Talents Escoffier (YTE) Asia competition in 2018.
How was it like adjusting to working as an
executive chef in Hong Kong?
It took me quite a while to understand the culture
and palate of the locals. I find that the locals prefer a
more robust taste compared to diners in Singapore.
In terms of eating habits, they can have dinner as
early as 5pm or as late at 9 or 10pm. Managing a new
team in a foreign country, adjusting to each other’s
working styles, and speaking and understanding
Cantonese were also some of the challenges I faced
initially.
How did your training at Les Amis, Singapore
prepare you for the role?
Les Amis and chef Sebastien Lepinoy in particular,
groomed me to be a leader. Chef Lepinoy taught me
the importance of being well-planned and ready, not
only in managing the operations of the restaurant
but in mentoring my staff well. These skills have
proved crucial for me in my current position.
How well do you think a ‘made in Singapore’ chef
holds up on the international stage?
I think Singaporeans are doing well internationally.
In Singapore, we have a great and diverse dining
scene which means chefs from Singapore are well
trained and have probably worked with some very
solid chefs. One example is Barry Quek, executive
chef of Beet, Hong Kong, a restaurant that was
recently awarded Best New Restaurant by Hong
Kong’s T.Dining. Others are Koh Han Jie, head chef
at El Fuego by Collin’s who emerged champion at the
YTE 2018 world finals, and Neo Jun Hao, who came
in second in the same competition this year and now
assists Koh at El Fuego.
Do you feel that local chefs doing Western or
French cuisine are judged differently?
There are some biased perceptions about local or
Asian chefs doing Western cuisine, while chefs from
the West seem to be accepted for doing their own
cuisine in Asia. What David Thompson did with
Nahm is one example. That said, I think more people
are recognising that Asian chefs can do Western
cuisine, for instance in the way chefs like Justin Quek
built his name at Les Amis doing French cuisine. I do
have guests at my restaurant asking if it’s a French
chef cooking behind the stoves. But I don’t really pay
too much attention to that. Cooking should not be
about the colour or race of the chef but just delicious
food.You’ve represented Singapore for some food
events, and are quite a champion of Singapore’s
food heritage. What are some local dishes you
identify with most?
Definitely Hainanese chicken rice, nasi lemak and
laksa. These are some of the dishes I’ve always
enjoyed since I was a kid. Local cuisine includes so
many different styles and flavour profiles. I would say
it would be a waste not to be fully optimising them,
especially since I have grown up with these tastes.
They’re part of my roots. If I were to start up my own
restaurant, it would be exciting to work on creating
Singaporean dishes and elevating local cuisine to a
restaurant level.What are some of the ideas you’re hatching for
Bistro du Vin Hong Kong’s menus?
Our menus are based on the best ingredients sourced
mainly from what Hong Kong has to offer. Currently
I am working very closely with the local fishermen,
wet markets and farms to ensure Bistro du Vin
Hong Kong is supplied with the freshest seafood,
poultry and other ingredients that I can get. I have
been working with outstanding produce such as the
amadai (tilefish), turbot, prawns, rock lobster and
local chicken from the New Territories. I’ve used
them in dishes such as crispy scales fish, charcoal
grilled whole turbot, and roasted whole chicken, and
will be exploring other dishes.