A former Malaysian who grew up in New Zealand, did his graduate school in Canberra, Australia then a short stint in London before moving to Singapore. Singapore feels the most home out of all these countries but things are changing so fast nowadays.
I like eating, cooking and analysing. I am a laboratory scientist by training, so I like to know the components of a dish and how it all comes together. I also like explaining how certain flavouring and texture forming techniques work. When reviewing food, be it a recipe I cooked or intend to cook, a restaurant, eatery or hawker stall, I take into mind the food concept. What is the intention, what is it meant to be, has he/she execute it well.
Provenance of ingredients is also something I am interested in, sourcing of rare finds and food treasures from around the world.