Chef Wei

I trained in Hong Kong under a chef who'd spent thirty years perfecting Cantonese roast technique. The duck is the thing people remember — air-dried for 24 hours, lacquered three times, roasted in a cavity oven at high heat until the skin shatters. I built a portable setup so I can replicate it in any kitchen with a domestic oven. It comes out right every time.

Modern Cantonese doesn't mean fusion. It means applying classical technique rigorously to the best local produce I can find. The garoupa comes from Jurong Fishery Port that morning. The claypot rice uses Japanese short-grain for the right texture. The ingredients are local; the method is Hong Kong.

I cook on weekends only. I take maximum three tables a week. If you're booking me, you know what you're getting — I will not rush it and I will not simplify it. This is the most technically demanding home cooking in Singapore and I enjoy every part of it.