Opinion: Food is a fluid concept - SilverKris

"A pop-up kitchen run by the author and her husband (a northern Italian chef) that spotlights Singaporean Chinese dishes while deliberately adapting to wherever it cooks. The concept leans into fusion by referencing local ingredients and techniques — for example, using salted trout as a stand-in for salt fish in fried rice or emulsifying a salted-egg sauce in the style of a béarnaise when the kitchen setup differs. The project aims to convey the deceptive complexity of Singaporean cuisine — its reliance on layered aromatics and rempah-like pastes that deepen and caramelise — and to share the couple’s love of those flavours with both the city and an international audience." - Xiangyun Lim