You were crowned Asia’s Best Female Chef 2023 — congratulations! What does success mean to you, and how has the meaning evolved throughout your culinary journey?
Success, to me, is about being able to live a life of meaning. Not everyone has that luxury. To me, it is never about wealth or power or many of the things trappings we normally associate with success. It is about living a life that matters in that we are able to pursue things we are passionate about and contribute positively to other people’s lives in the process.
My definition of success has not really changed so much from when I started. I wouldn’t be in this industry if my goal was material wealth. It is not about the accolades either. That is a result of doing something well and should never be the goal for doing something.
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You grew up in Dagupan City in the Philippines and honed your skills around the world in New York, Scandinavia and Singapore. How would you describe your culinary identity now? And how have your experiences being immersed in different culinary cultures shaped it?
“Asia Rising”. When I was just starting out, I was more cautious about veering too far away from my culinary training in French fundamentals. But now I realise that it’s all these other things that I bring to the table that make my food unique and exciting. I am a Filipino-Chinese who has lived in multiple countries. My cuisine is an expression of my personality, heritage and life experiences so far.
Your menu for the House of Taste dinner features dishes that take inspiration from various cultures. Can you walk us through the process of creating this menu?
The more you travel, the more you realise there are so many similarities across cultures —and that’s something that I leverage when I create special menus for an event such as this. I focus more on the things that bind us that we can all relate to. Sometimes I take inspiration from local dishes and do my own take on it.
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What do you think is the standout dish on the menu? Why?
I love seafood. I grew up five minutes from the beach and that’s why seafood is very close to my heart. This menu is all seafood. The main course – my take on seafood rice – is presented in multiple plates and captures that sense of bounty of enjoying many different kinds of seafood simultaneously.
What do you think of Macanese cuisine? What is your favourite Macanese dish and why?
Macanese cuisine is something I can really relate to. The beautiful melding of East and West makes it so unique. I love egg tarts and that is because when I first ate it, it brought me back to my childhood eating a local egg pie back in the Philippines. It’s so fascinating how a moment – years apart, miles apart, cultures apart – can resonate and leave a lasting impression on you.
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What is the biggest challenge you faced as a female chef? How did you overcome it?
People’s perceptions. Unfortunately, people’s biases still persist to this day. Most of the time, subconsciously, people judge you even before you even set foot in the kitchen.
What advice would you give to aspiring female chefs?
Listen to your own voice.
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