How Executive Chef Eric Turned Squid Ink Risotto Into A Singaporean Comfort Food

In this episode, we have the privilege of witnessing Chef Eric's culinary alchemy as he transforms a beloved local dish into a cross-cultural masterpiece: Seafood Squid Ink Bee Hoon. Drawing inspiration from his upbringing in a traditional family and his extensive culinary background, Chef Eric seamlessly melds Asian and European influences to create a dish that is both familiar and refreshingly unique.

But more importantly, this dish tells a storya story of Chef Eric's deep-rooted connection to Singaporean hawker culture, his passion for quality ingredients, and his dedication to pushing the boundaries of traditional cuisine. Through his innovative use of squid ink, typically reserved for Italian fare, Chef Eric invites us to reimagine familiar flavours and embrace the beauty of cultural exchange.

Shot and edited by ZYRUP Media



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