Chef Gan Swee Lai, 34, was recently named one of the Top 3 Most Promising Chefs (Western Cuisine) in the Hospitality Asia Platinum Awards 2006-2007: Singapore Series. When one tastes the dishes prepared by the Executive Sous Chef of Goodwood Park Hotel's Gordon Grill restaurant, it is easy to see why he deserves the title.
A recent tasting session at Gordon Grill saw unusual combinations of tastes and textures which worked surprisingly well. The appetiser of Sauteed Boneless Frog Legs with Garlic Cream and Nut Vinaigrette was topped with a most unusual consomme jelly. I had my doubts about the dish, particularly the consomme jelly, but the dish turned out to be so good that both my dining companion and I polished off our plates.
The Malaysian-born chef has won awards in various culinary competitions such as the 12th FHA International Salon Culinaire, Food & Hotel Asia 2000, where he took home the Bronze Medal for his 5-Course Set Dinner Menu creation. At the more recent 13th FHA 2002 Culinary Challenge, Chef Gan won a Silver Award for his creation in the Norwegian Salmon Competition and a Gold Award for the Plate Dishes Competition.
It thus comes as a surprise when Chef Gan tells you that he doesn't think he has any one signature dish. "I hope to excel in every dish I make for each of our guests," he explains. A brief chat with him revealed that cooking is not merely a passion or a hobby for him - rather, it is an integral part of his life. When the work of your hands is an extension of yourself, it can be tough to choose a favourite creation.
Who was your biggest culinary influence?
I don't really have one, but I remember admiring chefs with their tall hats when I was very young.
What makes a good chef?
In my opinion, a good chef needs to have patience and be organised. He also needs to be flexible and have an understanding of the guest's needs and aim to satisfy the guest's needs. This means having to go beyond what's on the menu sometimes.
What gives you the most satisfaction as a chef?
I believe in giving our guests a memorable experience when they dine at Gordon Grill.
The best reward for me is to see my guest wearing a smile on his face at the end of a meal. That motivates me to strive even harder to excel in my work.
What inspires you to create new dishes?
The produce/ingredients. By working closely with the suppliers, I have a good feel of the ingredients: what's available, what's coming up, and I also draw inspiration from my experience and daily observations in life.
What is your favourite ingredient?
Salt & pepper, because they add to the taste & bring out the best in the produce. Freshness of the ingredients is also very important to ensure the food taste its best.
What is your most essential kitchen tool and why?
My hands! It is the skill and not the tools that matters! If you have the best knife but are not skilful, the results won't be any good.
What are the must-haves in your fridge at home?
Fruits! Especially the seasonal ones, like persimmons, golden California prunes & plums.
When you do cook at home, what do you usually cook?
I DON'T cook at home! (laughs) Thankfully, my wife takes care of the cooking at home, and I truly appreciate that.
What is your favourite local dish? Why and which stall do you go to?
Braised Duck Rice at the food court at Fajar Road, near Bukit Panjang. The standard is very consistent, the rice is just nice, not too "mushy", and the chilli is very good. At least to me! (laughs again)
