You are here

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

Market voices on: