Visiting chef introduces trendy fusion plates
Print Edition
SMALL, Asian-fusion plates are trending these days. Ding Dong Singapore, housed in a refurbished shophouse on Ann Siang Road, is at the forefront of this cool trend with a concept featuring rustic flavors of Southeast Asia executed with Western influence and techniques.
Shanghai foodies recently had the chance to experience the mesmerizing culinary skills of Jet Lo, the head chef of Ding Dong Singapore, who brought new creations and old favorites to Ginger by the Park.
Ginger by the Park is a modern Asian bistro that has been popular among locals for years. Betty Ng, the owner of Ginger, has been visiting Ding Dong restaurant almost every night during her vacation in her native Singapore. One day, she decided to share the amazing flavors with her customers and in-the-know food lovers in Shanghai.
The three-day pop-up at Ginger presented a perfect balance of Asian flavors, with influences from Lo’s Malaysian roots. Commune Social’s pastry chef Kim Melvin worked her magic to create a great finale for the menu.
Lo’s interest in the culinary industry stems from his family, as his father ran a coffee shop business, and his mother supplied homemade tofu to restaurants in Malaysia.
“Family influenced me a lot. I grew up in a foodie family eating very classic Asian food every day. My family made tofu, noodles and other staples at home and supplied the town,’’ Lo said.
He began working part-time in restaurants at the young age of 18 and started his first kitchen job in the restaurant of Hyatt Regency Hotel in Perth, Australia, while he was finishing up his culinary studies at the Australian School of Tourism and Hotel Management.
After finding his place as head chef at Ding Dong, Lo started to build his name in the culinary industry. Last October, he was invited to the 17th San Sebastian Gastronomika Congress in Spain, as the representative for Pan-Asian fusion.
“It’s all about modern interpretation of Southeast Asian cuisine. Using authentic flavor of Southeast Asia but with modern techniques brings every single dish to another level and creates fun,’’ he said.
Casual fun and quality time with friends and family but at the same time experiencing great food, professional service and great drinks is the concept Lo brings to his guests.
The pop-up experience at Ginger truly reflected this very core concept he developed. Guests were mesmerized by every single dish brought to the table, from the Hokkaido scallop tartare, coconut and chili; foie gras, banana bread and kimchi to Waygu beef char siew, pickled papaya and cherry tomato.
The most outstanding dish was probably the char siew, a dish that brings Lo back to his childhood in Malaysia. “It is the dish about my childhood. I’m a big fan of char siew since I was seven years old, and surprisingly the taste is still very clear in my mind. I decided to serve the dish my own way but the flavor of the dish is exactly how I remember it,’’ Lo said.
Lo says that it’s sometimes challenging to stick to traditions and, at the same time, come up with a modern twist. “You have to use the right techniques, and it takes time to get the right one. Not every dish can be fully modernized and some of them are already tasty enough, without changing the way of cooking. In this case, I will only enhance the flavor with simple cooking style,’’ he said.
Different cultures of every country have influenced him. “The best and fastest way to learn the culture is by visiting their local market and food stalls to taste the local food.’’
When trying local food, Lo sees how ingredients and techniques are deployed, such as preservatives techniques or fermentation. These experiences then inspire him to use such techniques in his kitchen.
Sadly, Lo was only in the city for a week, but Ginger will keep foie gras, banana bread and kimchi as well as the popular spiced braised Iberico pork collar, poached egg, lime and jackfruit tempura on its a la carte menu for two months.
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