In the context of Asian traditions, being on point rather than being on trend could pay off more for those seeking a lasting career in foodservice | via fnbrepo
marking its 26th edition this year, Singapore is doing a fantastic job of repositioning itself as a city defined by more than just its chili crab and chicken rice.
Here, we spoke with Oon and Liew about the future of the food industry, Singapore’s place at the global culinary table, and the challenges everyone will be facing moving forward. And there was a lot to discuss.Paul Liew : In Singapore, the food industry is never an [idea] for occupation by locals, especially for our zi char cuisine as there is a gap of available local wok-trained chefs.
VO: Food in the Singapore context is unique in that we are a perfect storm of a confluence of the greatest of Asian culinary traditions—China, India, and the whole of Melanesia —coupled with an inclusive society where all cultures enjoy each other’s cuisines. These foreign injections allowed Singapore to be installed firmly on the culinary map and Singaporean talents to be part of the limelight.
PL: Like many big cities, Singapore is a melting pot of immigrants where many of them brought along their native cuisine. But in such a small country, starting a food business that sells authentic cuisine may only attract people from the same culture, and not the majority. And that is how the evolution of Singapore food begins.
is to change the way we appreciate zi char cuisine, reach out to the younger generation, and give them an introduction to it.Violet, what trend is a big waste of time? And what’s something that stands out to you right now in the food industry?
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