So fun to be back in the kitchen again, especially for a good cause. The entire proceeds of S$10k went to the Down Syndrome Association Singapore.

Three senior chefs (me included), along with chef Han LG, were roped in to present a menu of Hakka, Cantonese and Hainanese delights. The intention was to showcase to a younger audience the classic as well as nearly-forgotten recipes of these cuisines.

I had a great time mingling with chefs less than half my age—it opened my eyes to how their generation understood food and cooking.
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