Alumnus Chef Jay Teo Flips Worldly Menu for One Night Only

In the second iteration of SHATEC-TSR Takeover on the evening of 20 May 2022, Chef Jay Teo took over the kitchens at SHATEC to deliver a five-course menu that followed three amuse-bouches or snacks. Offering flavours and textures aplenty for guests to linger over, Chef Jay’s food reflects his culinary journey and international exposure in its variety of ingredients — yuzu kosho, sago, hummus and dukkah spices in one plate, laksa rempah and toasted coconut in another.

The young chef proved his culinary chops early on by winning the Champion title in the 8th International Tapas Competition, and demonstrated his prowess in Spanish gastronomy. He later rose to become Head Chef of one-Michelin-star Cheek By Jowl, and attained another Michelin star for its casual reincarnation, CHEEK Bistro.

In every dish presented that night, his extensive training showed in his unapologetically tasty, well-executed and balanced food.

Image

Set of three amuse-bouches to stimulate the appetite.
Crispy Cauliflower Tartlet (leftmost): Feuille De Brick Pastry, Toasted Cauliflower, Caramelised Cauliflower Purée, Macadamia, Capers and Chive Oil.
Aburi Mackerel (center): Cured and Seared Mackerel, Salted Cucumber, Yuzu Kosho Sour Cream, Pickled Shallots, Chives.
Burnt Eggplant (rightmost) with Soy Tare, Hummus, Dukkah Spice, Sago Chip, Spring Onion.

Leading up to guests’ arrival at The Sapling restaurant, Chef Jay shared in his briefing to SHATEC’S hospitality students that the first and final courses (the trilogy of snacks and dessert, respectively) are best enjoyed as finger food, and they should advise guests upon service.
Image

Pao De Queijo Brazilian Cheese Bread, stuffed with Tomatoes, Onions, Olives for a salty and sweet bite.

Image

A fatty, indulgent cut of Smoked Ocean Trout on Wasabi Buttermilk, Fermented Miso Garlic Purée, Dill Oil, with Pickled Green Apple Ribbons.

Having trained under the experienced Chef Miguel Angel De La Cruz at the one-Michelin-starred restaurant, La Botica de Matapozuelos, Spain, Chef Jay had learnt all about well-defined and impeccable menus. This spurred him to make each ingredient soul-satisfying and palpable in its uses, to this day.

Currently a SHATEC Trainer in Culinary Studies, Chef Jay believes in sharing his knowledge and experiences with future chefs in the F&B or hotel sectors and is happy to pay it forward as a SHATEC Class of 2015 alum.

Image

Chef Jay preparing his ingredients two days in advance.

Image

7 Days Aged Spiced Quail done two ways: Pan-Roasted and Deep-Fried Leg. Side of Corn tossed in Black Bean Paste and Tarragon, topped with Puffed Millet and Pickled Mushroom and Quail Jus.

One guest, Isaac shared, “The quail flesh was tender and served pink. Next to the poultry, the fermented black beans added the umami with a lot of depth in this side dish. It was unusual, and I enjoyed every bit of it.”
Image

Grilled Red Snapper: Sweetly mild and firm Red Snapper prepared in Banana Leaf, topped with Laksa Rempah, finished with Coconut Broth, Toasted Desiccated Coconut, Laksa Leaf Oil. Side of Pomelo Salad seasoned with Lime.

Another guest, Melissa offered her review, “You wouldn’t expect fish to be served with laksa, coconut and rempah. The ingredients came together, familiar to our tastebuds but at the same time, introduced us to totally new flavours!”
Image

Production Chef Elanda showing the culinary students the exact method of plating a dish.

Image

14 Days Aged Duck, Side of Cashew Nut Butter, Thrice-Cooked Roasted Beetroot (Sri Lankan-Style), Black Vinegar Gastrique.

Image

Ice Cream Sandwich to complete the meal: Coconut Semifreddo (frozen mousse) and Mango Curd sandwiched between Chocolate Sablé, topped with White Chocolate Crumble.

At the end of her meal, Charlene remarked, “Zesty and tangy with light and sharp notes, the ice cream sandwich was unique and a great end to tonight! It’s a real experience to remember.”

Image

Chef Jay Teo flanked by renowned celebrity chefs Eric Teo (leftmost) and Teo Yeow Siang on this evening.

We had Chef Jay issue his closing thoughts on his takeover. He shared, “It was rewarding to be able to give back to my alma mater and see the growth of the students. My advice to them: Never stop learning and keep striving for excellence!”

Read all about our previous SHATEC-TSR Takeover dinner event featuring ISSHO!

We also covered Chef Jay Teo for his first dining collaboration with SHATEC and The Sapling back in September 2019 on SHATEC Times (Page 18, Issue 22)!

ABOUT SHATEC-TSR Takeover

SHATEC-TSR Takeover is the newest key industry partnership programme by SHATEC. This monthly initiative will spotlight successful young chefs who can acquire experience operating an F&B business with The Sapling Restaurant as a pilot platform.

Following the widely successful Gourmet Night at The Sapling which was suspended during the pandemic, SHATEC-TSR Takeover is a learning lab for final-year students to put their classroom skills and knowledge into practice while learning the latest culinary trends from the guest chefs.

Leave a Reply