Chef Violet Oon, the grand dame of Peranakan cooking prepared Itek Sio. Tender braised duck simmered in a gravy of tamarind, dark soya sauce and coriander. Itek Sio is usually enjoyed by Singapore Peranakans at big feasts, or tok panjang, with friends and family.
Do you know in the past, Hainanese were hired as cooks working for British, & other Europeans & they have gone on to open quite a number of famous nostalgic restaurants like The Ship in Singapore?
Chef Oon had a little mental block when it came to the name of an old school steakhouse in River Valley & I asked if she was referring to Tavern. She was surprised & commented someone of my age actually knew Tavern. Well… I pride myself as a foodie & I’m actually glad that my knowledge of food & history was of good use at this event.
I live to eat. Not eat to live. That is the difference ~