2. Inspired by NOMA and Scandinavian cuisine this amuse bouche is made as
an illusion, where guests start off by exploring with all their senses.
Crème cheese, black olive soil, baby vegetables and herbs from the
rainforest
HERB COLLECTION
3. A dish from on of our wine dinners with Gustave Lorentz paired with a rich
Sauvignon Blanc
Pan seared scallop, deep fried squid, yellow velvet leaf, green peas, baby pak
choy and rainforest betel leaf
SCALLOP, SQUID AND PEAS
4. As a part of a radio show where we were promoting MSC products and
showcasing the versatility of sustainable seafood, we made this Scandinavian
inspired lunch dish, which is: MSC Rainbow Trout, potato salad, endive, boiled
egg, capers, chives and fennel
SMOKED RAINBOW TROUT AND
POTATO SALAD
5. Inspired from the 14 different regional Laksa Soup in Malaysia we
created our gastronomic version.
Deep fried king prawn and sea bass, fragrant udon noodle, poached
quail egg, cucumber in coriander, local basil and ginger flower, served
with laksa consommé
JALAKSA
6. In cooperation with our local organic farmer and local buffalo farm, we made
a salad using the coconut that was the most exported item on the island to
represent the history of Langkawi.
Organic coconut, green mango, pineapple, buffalo mozzarella, red radish
and virgin coconut oil
ORGANIC COCONUT SALAD
7. One of our MSC dishes on our menu;
Black Cod, cucumber pearls, dried seaweed and ginger dressing
BLACK COD CARPACCIO
8. A textural experience emphasizing on different preparations and flavors of pumpkin
Pumpkin soup, mousse, crudité, steamed, gel, powder, crisps, purée and seeds
PUMPKIN SOUP
9. We created this new version of the classic prawn cocktail, to give our
guests a dish that was recognizable as a dish, but reimagined in
execution. All the flavors of the classic prawn cocktail is there, but the
textures and presentation are different.
PRAWN COCKTAIL
10. A promotional dish we created to support a WWF focus on sustainable produce;
MSC Hokkaido Scallop, avocado, salted cucumber, wakame and soy
HOKKAIDO SCALLOP
11. This simple but experience-rich starter, is a fortress of flavours, and elevates the
guests sensory approach to the dishes, and keeps them a little more engaged with
their experiences;
Braised snails, smoked risotto, fennel and parsley salad,
ESCARGOT AND SMOKED
RISOTTO
12. A rich starter inspired from the Nordic cuisine.
Home smoked king mackerel, pearl barley orzotto, green asparagus, red
radish, parmesan, squid & coriander emulsion
SMOKED KING MACKEREL
AND PEARL BARLEY
13. An a la carte salad option in Opus;
Duck confit, radicchio, endive, pomegranate, tangerine and walnut
DUCK CONFIT SALAD
14. Another experimental dish from one of our wine dinners at Jala.
The dish was sous vide organic chicken breast, chicken leg brawn and
crispy chicken skin. Sweet corn pure, deep fried polenta and salty
popcorn.
CHICKEN AND CORN X 3
15. To showcase the variety of flavours and textures you can achieve with beef, we put
a flavourful beef tartar on the menu as a starter;
Great Southern Pinnacle tenderloin, 66 degree egg yolk, mustard mayo,
cornichons, horseradish and bitter salads
BEEF TARTAR
16. This main course is inspired from the Malay home cooking.
Pan fried golden pomfret, smoked onion compote, sauté of winged
bean, grilled rice cake, deep fried quail egg in panko, dry red curry
sauce, tahoon cress and choy sum flowers
GOLDEN POMFRET
17. Another promotional dish to support WWF and their campaign for sustainable
seafood;
Toothfish, charred leek, artichoke, pea puree and capers sauce
GLACIER 51 TOOTHFISH
18. A dish directly inspired from a classic Danish dish “Nytårs Torsk”.
Poached cod fish, glazed beetroot, pickled onion, soft boiled quail egg, deep
fried capers, crispy beef bacon, potato chips, mustard and horseradish
hollandaise and micro cress.
POACHED COD
19. A Chinese/Malay inspired main course.
Steamed crimson snapper and mussels, baby bak choy, pumpkin purée,
leek in burned garlic and ginger/soy sauce
CRIMSON SNAPPER
20. A promotional dish for a larger event in Opus;
Poached chicken, fried chicken wing, coleslaw, buttered baby corn, baked onion
and lemon beurre blanc
CHICKEN AND SLAW
21. A showcase dish I made for my students when I was a culinary teacher.
A New take on a classic “lobescoves”
Boiled beef neck in chives, pickled onion, beetroot chips, pommes
croquette, mirepoix pommes fondant, bay leaf hollandaise and crispy rye
bread
REIMAGINED “LOBESCOVES”
22. A showcase dish I for my students when I was a culinary teacher.
Yorkshire pork loin, crackling, charred celeriac, poached beetroot, lemon and
ground elder sauce, three ways of potato and borage flowers
SOUS VIDE LOIN
OF YORKSHIRE PORK
23. A promotion dish at Jala Restaurant.
Pink tenderloin of Pure Black Angus Beef, sous vide lobster, green
asparagus, sauté of emperor leaf, mustard and parsley beurre blanc and
micro cress.
SURF AND TURF
24. Our version on a simple and gorgeous dish, inspired from the classic pot au feu;
Braised short rib, carrot, cabbage, turnip and beef consomme
SHORT RIB POT AU FEU
25. One of our most popular dishes and packed with flavour;
Soy and honey glazed pork belly, Scandinavian slaw, spicy chorizo and fresh
granny smith
36 HOUR SOUS VIDE PORK BELLY
26. This is a table side flambé dish we do in Jala.
Flambé beef tenderloin of Pure Black Angus, broccoli, glazed pearl onions
and shiso cress
BEEF TENDERLOIN
AND BROCCOLI
27. A country style lamb dish with big flavours;
Grilled lamb cutlet, zucchini, eggplant, red peppers and smoked tomato sauce
LAMB CUTLETS AND
RATATOUILLE
28. One of the main course options for our daily Christmas menu for Opus;
Honey glazed pork belly, red cabbage stew, five spice pork rinds, pearl onion, crispy
apple and gremolata
GLAZED PORK AND RED
CABBAGE STEW
29. A dish we introduced along with the celebrations for Singapore's 50 years
anniversary;
Grilled flank steak, beetroot, broccolini, confit garlic and mustard
GRILLED BEEF FLANK STEAK
30. A new table side experience for our guests. Our daily collection of cheeses
and condiments, served with homemade bread and crackers. Our guests
choose their cheeses while guided by our cheese experts.
CHEESE COLLECTION AND
CONDIMENTS
31. The current cheese dish at Jala Restaurant.
Old Amsterdam, fig compote, red wine baby pear, homemade raisin,
crispy rye bread and pickled bombay onion
OLD AMSTERDAM AND FIGS
32. Wine dinner dish w ith creamy
gorgonzola cheese. Gorgonzola
pieces, aerated gorgonzola, apricot
purée, red w ine baby pears, pickled
red onions, ryebread and mustard
cress
GORGONZOLA, APRICOT AND RED
WINE BABY PEARS
33. Inspired by a traditional Danish breakfast. We used all the same ingredients but
rebuild the dish.
Cinnamon ice cream, pink lady purée, crispy and sous vide granny smith, toasted
oatmeal and dehydrated oatmeal porridge
OATMEAL PORRIDGE
34. Our contribution to the Luxury Collection Epicurean Journeys Book .
Pistachio sponge cake, sugar coated pistachios, Cameron Highland
strawberries as purée and pickled, sugar glazed seaweed and edible sand
STRAWBERRY REEF
35. This dish is very much inspired from childhood nostalgic memories with my dad.
Licorice crème brûlée, organic mango sorbet, licorice and mango salad, cracked
meringue and mint
LICORICE CRÈME BRÛLÉE
36. Inspired by the Danish dish “Rød grød med fløde” this was the dessert for our $100
gourmet event in Opus;
Raspberry penna cotta, strawberry ice cream, raspberry kisses, strawberry pure,
freeze dried raspberry, pickled strawberries and white chocolate cream
BERRIES WITH CREAM
37. Reimagining a traditional Danish breakfast into a fortress of flavours in the shape of a
dessert.
Ryebread porridge, licorice ice cream, blackberry, crème fraiche 40%, citrus zest and
toasted rye bread
ØLLEBRØD
38. Inspired by the flavours and colours of Danish autumn, this dessert is a delicate
mix of apple, cream and vanilla.
Grilled and sous vide royal gala apple, vanilla ice cream, warm puff pastry and oats
DANISH AUTUMN
39. A fun little treat we have as a dessert to fulfill our guests demand for chocolate;
Bitter chocolate ganache with sour cherry, white chocolate mousse with freeze
dried raspberry, milk chocolate with space dust. Served with Baileys ice cream
CHOCOLATE POT
40. A picture of our sustainable meeting concept in the rainforest.
SUSTAINABLE MEETINGS
41. One of our many food stations for the latest F1 race in Singapore.
Fresh ceviche made on the spot for the guests, who could choose how
they wanted their ceviche done.
CEVICHE STATION FOR SINGAPORE F1
RACE 2015
42. One of our most popular cuts of beef in Opus was the Black Angus
OP Rib, which we cured ourselves in our Himalayan rock salt
cabinet.
30+ DRY AGED OP RIB FROM
BLACK ANGUS PURE
43. THANK YOU FOR LOOKING THROUGH
MY PORTFOLIO
For additional information, don’t
hesitate to contact me, and I will
be more that happy to create the
time for an interview
