Mon, July 8 - Spicy Tomato Fish with Rice and House Salad by Tay Kai Yuan

Regular price $11.20 Save Liquid error (product-template line 149): -Infinity%
Fish in boiled stew made by using tomato puree and sauting different types of vegetables in tumeric and chilli powder with onions, garlic and ginger.

About the Dish Designer
An experienced chef and baker, Kai Yuan has had a varied career in the culinary world. After graduating from culinary school, he worked at local chain bakery where he made Western canapes, before starting his own butchery business. In 1997, he joined Marche Movenpick, and was affectionately crowned the Rosti King after only a year of working there. He ran the Rosti and Steak stations at Marche for 9 years, after which he took up a vegetarian chef position at a Buddhist welfare organisation. After almost three decades in the business, Kai Yuan is now the head chef of his nephew’s new F&B venture, The Gut’s Feeling, where he serves up healthy sourdough burgers, salads containing veggies from their in-house vegetable farm, kombucha, and frozen milk desserts all prepared in-house.