What happens when hawker food is served in a fine dining establishment?
Last week, Enderun Colleges, a culinary arts school in Metro Manila, held its annual fundraiser dubbed as Laksa Night. The beneficiary for 2015 is the Tuloy Foundation, a non-government organization for marginalized children. I went with lawyer friends. For a voluntary donation, guests were treated to a delicious Southeast Asian dinner prepared by the students under the watchful eye of Chef See Cheong Yan, a graduate of Les Roches in Switzerland.
What was so interesting about the dinner was how hawker food was transformed into fine dining entrees. It started with the appetizer. Students carrying trays offered pai tee, a Peranakan kuih (bite-size snack), to guests sipping cocktails. (…more)