Lo Quay X Elgin
30th July 2024
Dear Diary,
24th-28th July 2024 - I just got back from my first ever work trip to Vietnam. This whole trip was really impromptu like less than a week ago I still had the vacuum machine attached to my leg and boss was like '“ehhh when is that thing coming off your leg, wanna go Vietnam?” while I was on my literal way to the hospital to get it check. Lucky enough that same hour, the machine was off and from then on I only had to go back and re dress it every other day. The moment I received the news, rang chef Quynh immediately saying “I’M IN!”
I found out I was gonna be flying in myself. First ever solo travelling it was nerve wrecking but even before I got to the airport I had stop by the restaurant top pick up prep for the event. We purchased 20kg baggage butttttt it was definetly over. Usually the airport officer be closing one eye if its overweight by one or two kilos but 13kg??? HAHAHA I had to look up to Jesus for help the dude is blind or something flew in his eye. News flash : I paid $20 per kilo which was $240SGD… alright what a way to start the trip.
Landed In Vietnam and I was picked up from the airport by the two friendly restaurant owners of Elgin. Doug and Mimi. Really sweet of them.
This event is supposed to a celebration of Chef Quynh’s coming back to her hometown to cook, showcasing her skills she had honed from all over the world over the past 25 years and I got to be there to make dessert!! SOO COOL.
Kaya Toast Semifreddo
Sesame tuile, Yuzu curd, Salted peanut
Kaya is essentially pandan coconut custard jam that is mostly found in our local breakfast ‘kaya toast’. It is spread between toast and a layer of butter for that rich and creamy mouthfeel and that crusty toasted bread. Divine breakfast… Hence, bringing kaya to Vietnam to share this delicious custard with the locals/ team Elgin. #RepresentingSingapore.
Dear future zeny, once u figure out how to use this, please add pictures of elgin BTS THANKSS
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Dear future zeny, once u figure out how to use this, please add pictures of elgin BTS THANKSS 〰️
Day 6 of blogging be like… I tried but its getting late and I rather start on a new post then figure out why i cant upload the dammmm picturesss!!! anywaysss i had fun.
Elgin kitchen team was a treat to work with. They were soo welcoming and friendly. The sous chef even brought us local kuehs for us to try on the second day. Small gestures like these really makes a big difference when we step into an unfamiliar space. I deeply appreciate. The team consisted of really young chefs in their twenties, just like me! It was actually really easy to get along despite the language barrier. We had our own common language which is FOOD.
During the event, we had a full book out and we had moment that we were busy firing but there was never a moment we felt stress or that fiery kitchen rush. We were all rather chill. Busy dancing, filming each other behind our bosses backs. It was all laughter, smooth service.
After the event ended they even brought us out to a nearby supper spot and we had beef noodles one last time before saying our goodbyes.
Thank you Elgin for the time together and the brilliant hospitality, I truly hope we cross path again, I meannn the industry is only this small right. Definitely will catch you guys again soon.
with Team Elgin <3
