I love eating. But what I enjoy more is encountering young chefs with the potential to dazzle in the future. Chef Yang Kang from Xia in Xiamen is one.

Last week I had the pleasure of watching him cook with Nicolas Tam, one of the Singaporean chefs who led Willow to a Michelin star shortly after the restaurant’s opening 4 years ago.

There was superb chemistry between the two, and the dinner was full of surprises and delights.

Although not a native of Fujian, Chef Yang’s deft knowledge and skill with the Hokkien tradition was subtly but clearly on display in ingredient, flavour and technique.

Chef Nicolas on his part presented flavours I had not seen when I last ate at Willow—flavours which impressed me. Can’t wait to revisit his restaurant!
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