Maldives at Kuda Huraa, Republic of Maldives, 2013-11-18 — /travelprnews.com/ — Chinese guests seeking a taste of home are in some of the best hands in the Maldives at Four Seasons Resort Maldives at Kuda Huraa, thanks to Singaporean Executive Chef Simon Song.
Since joining the Resort in 2012, Chef Song has elevated Kuda Huraa’s Asian culinary offerings to new heights with his authentic range of regional dishes both on and off the menu.
In addition to the enticing à la carte fare available at Café Huraa (the Resort’s Asian-focused restaurant), Chinese travellers can also request “a little bit of home” with personally tailored cuisine based on palate and preference.
“It’s not enough as a modern-day chef to just prepare ‘typical’ Chinese dishes,” Chef Song explains. “I know from experience that my Chinese guests would rather experience their own culinary identity. I draw on my many years exploring some of the most diverse regional Chinese cuisines to offer guests exactly what they want.”
Chef Song uses the Maldives abundance of fresh seafood (a local specialty) alongside natural ingredients shipped directly from Asia to supplement the Resort’s already-extensive culinary offerings with authentic Chinese cuisine on request.
Inspired by his own culinary upbringing, and showcasing a vast culinary knowledge gained travelling through mainland China, he relishes serving home-style, family-sharing selections to any group size.
Popular requests include spicy, low sugar, northern Chinese meat dishes such as Sichuan-style spicy chicken; spicy clay pot tofu with minced chicken; and spicy sliced beef with bean sprouts. In addition, he is often asked for milder southern Chinese seafood specialities including steamed fish, lobster or crab with superior soya sauce; stir fried chicken with ginger and garlic; and double boiled chicken soup with bamboo pith.
Chef Song’s passion for food is genuine and dynamic. But above all, it is unswerving in its pursuit of authenticity. He uses flavours that evoke memories of his childhood family kitchen, while embracing all the influences of his travels and experiences. The result is an unbeatable selection of lean and wholesome Chinese cuisine that plots a regional journey that he invites guests to share with him. “Food is a great representative of any country,” he concludes. “It crosses boundaries.”
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