What did they find? Fresh produce, exotic fruits, a hawker breakfast and more fun than they bargained for...
After the kitchen, a market is probably a chef's most natural habitat. Every trip is a chance to discover something new, and often, it is here where chefs concoct the creative pairings we see—and enjoy—on a plate.
We joined Chef Umberto Bombana, Lifetime Achievement Awardee of Asia's 50 Best Restaurants 2017 (sponsored by S.Pellegrino & Acqua Panna), and Chef Kirk Westaway of multi-awarded restaurant Jaan, for an eventful morning at the newly renovated Tiong Bahru Market.
See what sparked their curiosity and learn how to expertly navigate any market with the secrets shared by these two Michelin-starred chefs.
Have a game plan
The cacophony of colours, sounds and smells can distract even the most focused shopper so it pays to have a checklist or a goal before going in. As the chefs were holding a masterclass that afternoon, they planned on getting a few ingredients for their dishes. The minute we stepped in, they zoomed into the vegetable area and got aubergine, fresh tomatoes, herbs, and some vegetables, which they used for Bombana's dish of Scottish blue lobster with matsutake mushrooms served over a warm aubergine salad and lobster jus.