Ask Chef Lim Kim Wah, Executive Pastry Chef of Goodwood Park Hotel, what his signature dish is, and he will tell you that he has no such dish.
The 34-year-old award-winning chef leads the hotel's pastry team in producing the desserts at all the dining outlets and banqueting events at Goodwood Park Hotel. However, Chef Lim's craft is most lavishly displayed in the fare served at L'Espresso's English Afternoon High Tea and the creations at The Deli.
Given such a spread, it is hard to believe that Chef Lim has no signature item. Surely he must have a favourite creation, or at least, a favourite ingredient.
"It is my belief that every one of my pastries must be at its best for my customers," he explains. However, when pressed, he concedes that he has a soft spot for chocolate creations. "There are so many things you can do with chocolate," he enthuses. "Every chocolate item is different - from the amount of cocoa, to the texture, to the way you prepare it."
When asked about two of the most popular items at The Deli - The Royal Chocolate Cake and The Pear Tart - Chef Lim talks enthusiastically about the numerous steps involved in perfecting their recipes. From the sourcing of ingredients, to adjusting the sweetness, to fine-tuning the texture of each and every single item - it is evident that pastry making is as much a science as it is an art. Who would have thought that a single piece of chocolate cake would have so much effort and thought behind it?
Seen in this context, one can start to appreciate the truth behind Chef Lim's declaration that he has no signature dish as each item requires as much dedication and effort as the next.
It is thus unsurprisingly to learn that at the age of 25, Chef Lim was already part of Singapore's award-winning national team at the FHA International Salon Culinaire-Food & Beverage Competitions. At the age of 30, Chef Lim represented Singapore at the World Pastry Cup in Lyon, France and came in third for his ice-cream cake creation.
AsiaOne catches up with the busy chef.
When did you decide you wanted to become a chef? What influenced you?
When I was young, I loved to watch Martin Yan on TV - "Wok With Yan". I was inspired and I thought I could be a good chef too.
Why did you decide to specialise in pastries?
It was actually coincidental - when I decided to become a chef at about 19 years old, there was an opening then for a pastry hire at one of the hotels. I applied, and the rest is history.
What was your Big Break?
I would say it was when I represented Singapore at the FHA International Salon Culinaire-Food & Beverage Competition in 1998. We won 3 Presidents Award in 1998 and in 2000, we came in Overall 2nd.
What makes a good pastry chef?
In my opinion, a good pastry chef needs to have a lot of patience, discipline and creativity. He must also keep an open mind and be keenly observant.
"Desserts are a sinful indulgence" - agree or disagree?
I would disagree, because my children love desserts! (laughs) They love it so much that they say desserts are the best and most beautiful part of a meal!
What are some of the less 'sinful' desserts?
If I really have to choose, then it would be my pear tarts or any fresh fruit tarts, since fruits are good for health, right?
What is your most essential kitchen tool and why?
Wow, this is a tricky question! I would say my brains! (laughs) Simply because I need to have a clear mind to run the whole show in my pastry kitchen. Our work requires a high level of concentration and creativity, so having a clear mind and strong focus is definitely important.
What are the must-haves in your fridge at home?
Yoghurts. And biscuits for my children when they are hungry.
When you do cook at home, what do you usually cook?
I don't usually cook at home - thank goodness my wife takes care of the kitchen at home!
What is your favourite local dessert?
Ice-kacang! I can't recall the name of the stall though I like best though - all I can remember was that it was run by this big man and that it used to be in China Square. I've heard that it has moved to Old Airport Road. The coconut and other ingredients taste very fresh - absolutely delicious and one of the best I've ever tasted!
