November 24, 2016 – Makan Kakis on Gold 905

This legend of the culinary world popped by the Gold 905 studios to have a quick chat, to the delight of Denise, who is a self-confessed Marco Pierre White fangirl – embarrassingly so! But before we get to the good stuff, here’s a quick intro to the original Rockstar Chef: Marco Pierre White, dubbed the “godfather of modern cooking” and a game-changer for British cuisine, was the youngest chef to ever acquire three Michelin stars. His celebrated memoir/ cookbook White Heat is highly regarded as one of the most influential cookbooks for chefs. Chef Marco has appeared on MasterChef Australia Seasons 6, 7 and 8, MasterChef South Africa and MasterChef New Zealand as guest chef. He’s in town to helm the kitchen of the MasterChef Dining & Bar pop-up at Ash & Elm (Intercontinental Singapore), along with other top MasterChef personalities Audra Morrice, Woo Wai Leong, Luca Manfe & Reynold Poernomo.

HEAR:

Click here – Chef Marco talks about the best meal he’s ever had, what he likes to cook for himself at home and what he’d do if he wasn’t a chef…
Click here for Chef Marco’s current favourite place to eat at in Singapore!

SEE:
When asked where & what he likes to eat when he’s in Singapore, Chef Marco was only too happy to share a recent discovery of his located in the East Coast. This no-frills restaurant that only just opened earlier this year is responsible for wholesome, tasty Cantonese classics at affordable prices. Think a zichar joint in air-con comfort! Eat First is a family-run business, with the son cooking up a storm in the kitchen & the mum out in the front taking care of guests. The food here is, as Chef Marco says, “very, very simple, very real and of extraordinary good value” and he mentioned two dishes in particular that he really enjoyed, exactly because of their simplicity and home-cooked authenticity:

The wok-fried beef and vegetables and the steamed minced pork with salted fish come highly recommended.

You might be wondering how such basic dishes can impress a chef of Marco’s ilk, but this is really testament to his personal approach to food – keep it simple, real, generously portioned, delicious and piping hot! Add a family passionate about serving diners good food from their hearts, what more could you want?