Wat Tan Hor: Made With Heart And Chef's Tears
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Wat Tan Hor: Made With Heart And Chef's Tears
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Chef Hoy Yong rose from washing dishes to mastering them. Trained by Singapore’s culinary maestro and Red Star Restaurant co-founder, Masterchef Tham Yew Kai, Chef Hoy Yong’s appetite for innovation has earned him a devout following of his Cantonese dishes at his tze char stall in Clementi.
In this episode of Eat by Ear, he and award-winning filmmaker Woo Yen Yen demystify the sublime art of cooking Cantonese food. Hint: it’s a lot to do with pouring your heart and tears.
This plate of dramedy contains:
* The trick to getting the perfect char in Wat Tan Hor
*The secret to the golden egg swirls in Wan Tan Hor
*Chef Yong’s commentary on his favourite kind of customers
*The truth behind the slurp-worthy sauce
* Captivating monologues of a hard-working fictional eater
* Wok Hey and the meaning of life
Fans of Cantonese cuisine are going to find this episode as soft, smoky, and silken as your favourite Wan Tan Hor.
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