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Chef Thien.

DIFFERENT NUANCES: Chef Thien's Black Cod (S$28++) is a pan-roasted black cod with steamed baby nai bai, shimeji and sauteed oyster mushrooms, and garlic Korean brown rice. When this dish is served at the table, a waiter uses a teapot to pour a dashi broth infused with two types of tea on it.

FRESH FLAVOURS: Mushroom Tea Antipasti is part of Chef Thien’s Royan Ravioli dish (above).

A whole new world of cooking

TWG Tea's group executive chef David Thien explores the notion of tea gastronomy with a fresh menu.
Oct 17, 2015 5:50 AM

CHEF David Thien has about 800 more ingredients in his food vocabulary than any other chef in the world. That's because he is the newly-appointed group executive chef of luxury tea brand TWG Tea, which means he has access to their full range of teas to use in his cooking, including the company's