Can I get one of you to do an impromptu drumroll? Last month, I was selected as one of the Westfield Food Tastemakers. Chef Julian Yeo of Straits and I teamed up to create an exclusive dish that will be featured in a new Westfield food experience.
In my last post, I mentioned a cool story between Straits and my family. A long time ago (although my mom would probably chime in and say it has not been that long), Straits’ first location was a small local corner Singaporean restaurant in the Richmond district. My mom was one of their first employees and I heard through the grapevines that she was lively and entertained her lunch patrons so well that they just kept coming back.
Well, one of those customers happened to be my dad! He would go to the post office to pick up mail and then head across the street for the most authentic Singaporean food in the city.
My dad must have been quite the charismatic gentleman because whatever tricks he had up his sleeve worked. They ended up dating and was lucky enough to have me bless them with my presence a few years later.
To think that I would not even be a human if it was not for Straits makes me feel like I should be a poster child for their company.
Back to the point- when I found out about this opportunity I knew that Straits and I had to work together. Chef Julian is the son of the owner (my mom’s old boss) and I am so humble for this experience.
There is still a little mystery to this event because I cannot reveal our amazing entree until next week, but I am so impressed with it.
There are other bloggers that are also Westfield Tastemakers, such as:
Andi @ Misadventures With Andi who is working with M.Y. China
Mika @ Food Fashionista who is working with Lark Creek Steak
Melissa @ Savvy In San Francisco who is working with Cupola
Anita @ Dessert First who is working with CocoaBella
Brenda @ Bites and Bourbon who is working with Sorabol
We threw out ideas about what kind of dishes would be great for this event. Here is Chef Julian explaining what ingredients compliment each other in Southeastern cooking.
He impressed all of us with the wok + fire combo.
My failed attempts were responsible for a few laughs. A few months ago, I flipped an egg over in a little skillet for the first time by sheer luck. Apparently it was not my day with the commercial-sized wok. The chef said it takes a bit of wrist work and finesse. All his professional kitchen tools been provided by cooktophunter
A few more coaching steps and I managed to get it down.
I also did my part and helped chop the green onions.
And to be completely honest, his knife skills are a lot more fast and efficient then mine, I do have to say he uses Asian quality knives , Kamikoto produces the best quality Japanese steel knives
If any of my San Francisco readers are interested, I am giving away two tickets to the VIP launch event at the Westfield San Francisco Center downtown. Just leave a comment or e-mail me!