Singaporean Aven Lau helms the kitchen at one of Hong Kong’s hottest new restaurants, Bâtard. Here, he ponders the places in Singapore he frequents when he's back in town, what he always takes with him when he leaves the Lion City, and where he finds authentic flavours of home in Hong Kong
Bâtard’s new chef Aven Lau may be only 27 years old, but he brings a wealth of experience to the kitchen, having worked under Julien Royer at Odette in Singapore before relocating to Hong Kong where he worked alongside chef Daniel Calvert at Belon and with chef Edward Voon at Le Pan. He also spent three months at Kadeau in Copenhagen where he learned to forage for ingredients and made the most of working with the freshest, seasonal produce.
Born and raised in Singapore, while Lau’s professional experience sees him create elevated French comfort food to pair with the many fine wines that complete a dining experience at Bâtard, he nevertheless has a soft spot for the food he grew up with in Singapore.
(Related: What the Signature Dishes of Singapore’s Favourite Restaurants Say About Them)
What do you miss most in terms of food and drink when you are away from Singapore or haven’t been back for a while?
Aven Lau (AL) I miss the food and drinks that I grew up consuming on a daily basis that are not readily available in Hong Kong.
What is the first dish you eat when you return and where do you go for it?
AL The first dish I eat when I head back to Singapore is Nyonya kueh and, for me, any place is fine for it. I just miss eating it because of the taste and memories associated with it. It is really a dish from my home.