Culinary Journey of Chef Shawn Koh
The Source of His Inspiration
Chef Shawn Koh grew up watching his paternal homemaker Teochew grandma, age 91, in the kitchen whipping up traditional Teochew Cuisine such as Teochew braised duck, Sweet & sour pork, Kaya, Dumplings, Sesame oil chicken, Chye Poh egg, Teochew Or Nee & she has become his inspiration & his reason for becoming a Chef.
Under the tutelage of Chef Yoshiyuki Kashiwabara, Chef Shawn Koh learnt how to use freshest natural seasonal ingredients to balance taste, texture & presentation in creating the 11 course fine dining Kaiseki meal. Kitchen work at Kaiseki Yoshiyuki involve preparation of stock, cooking & serving it the traditional Japanese way.
Chef Shawn Koh used to work in Sakae Sushi for 3 years as part-time kitchen staff before his National Service, Little did he knew that his stint at Sakae Sushi would come in so handy for his internship at Kaiseki Yoshiyuki.
*With Cafe Gavroche*
After 8 months at Kaiseki Yoshiyuki, Chef Shawn Koh left to join Cafe Gavroche at 69 Tras Street as Sous Chef and stayed there for a good 9 months, working under Executive Chef Frederic Colin where he picked up practical authentic French Cuisine which later inspired him in his menu planning at Flavour Flings.
Over at Cafe Gavroche, Chef Shawn Koh was given the responsibility of managing the whole kitchen on his own, during which he was assigned chef trainees to be under his tutelage. During weekends at Cafe Gavroche, Chef Shawn Koh does Weekend Brunch where he had to prep the buffet spread, very challenging yet rewarding. He does special of the day, beef cheeks, chicken stew, lamb shank, duck confit. The pasta served at Flavour Flings is more American style pasta.
*New Beginnings in Flavour Flings*
Not long after, Chef Shawn Koh was approached by long time childhood friends Delphine Neo & Neo Sze Jie to start Flavour Flings.
Role at Flavour Flings
Chef Shawn Koh owns 20% of Flavour Flings and acts as the Executive Chef here overseeing the Menu Planning, Inventory & Kitchen supplies & Planning. Chef Shawn Koh is well versed in Japanese, French, Italian, American Cuisine.
The Signatures at Flavour Flings include - Madame Croque, The Awesome 2, Triple Cheese Pasta where Chef Shawn uses three types of cheeses in the recipe : Nacho cheese, Mozzarella, Parmesan Cheese in ratio of 2:1:1 so the pasta leeks strongly of Nacho cheese flavour.
New dishes in the pipeline includes Risotto, Maybe in future fusion dishes such as Chili Crab benedict, Chili Crab baked eggs,
If he were to sell sliders he'd prefer to bake the bread himself.
Currently Flavour Flings has Christmas Specialty soups on its such as Mushroom Cappuccino & Clam Chowder.
Inspirations
Chef Shawn Koh gets on Google, Instagram & CIA Books to get inspirations for new recipes. He have a close-knitted group of chef classmates where he networks to spin off new ideas & recipes.
Chef Shawn Koh grew up watching his paternal homemaker Teochew grandma, age 91, in the kitchen whipping up traditional Teochew Cuisine such as Teochew braised duck, Sweet & sour pork, Kaya, Dumplings, Sesame oil chicken, Chye Poh egg, Teochew Or Nee & she has become his inspiration & his reason for becoming a Chef.
His Culinary Education
After his National Service stint ended at age 21, Chef Shawn Koh enrolled himself into the second intake of the prestigious 2-year S$30,000 CIA Course at Temasek Polytechnic, & graduated in 2013 at age 24, among 40 in the cohort, with a Diploma in Culinary Studies (awarded by CIA).
His Culinary Journey
*With Kaiseki Yoshiyuki*
He first interned at fine dining Japanese restaurant Kaiseki Yoshiyuki helmed by Award Winning Chef Yoshiyuki Kashiwabara (under Iggy's) at Orchard Forum the Shopping Mall from September 2013 and stayed for 7 to 8 months, where he learnt the finer art of Kaiseki - a traditional Japanese multi-course meal derived from 16th century ancient Japanese tea ceremony rituals.
He first interned at fine dining Japanese restaurant Kaiseki Yoshiyuki helmed by Award Winning Chef Yoshiyuki Kashiwabara (under Iggy's) at Orchard Forum the Shopping Mall from September 2013 and stayed for 7 to 8 months, where he learnt the finer art of Kaiseki - a traditional Japanese multi-course meal derived from 16th century ancient Japanese tea ceremony rituals.
After 8 months at Kaiseki Yoshiyuki, Chef Shawn Koh left to join Cafe Gavroche at 69 Tras Street as Sous Chef and stayed there for a good 9 months, working under Executive Chef Frederic Colin where he picked up practical authentic French Cuisine which later inspired him in his menu planning at Flavour Flings.
Cafe Gavroche is a cafe cum gastrobar concept & at night Cafe Gavroche serves tapas, tartine, Croque Monsieur, desserts, salads. There were specialty function events where Chef Shawn Koh had to prepare cocktail finger foods, small bites.
Not long after, Chef Shawn Koh was approached by long time childhood friends Delphine Neo & Neo Sze Jie to start Flavour Flings.
Chef Shawn Koh owns 20% of Flavour Flings and acts as the Executive Chef here overseeing the Menu Planning, Inventory & Kitchen supplies & Planning. Chef Shawn Koh is well versed in Japanese, French, Italian, American Cuisine.
Facts about Chef Shawn Koh
- The 4 key ingredients he loves using in his dishes include - potatoes, bananas, eggs, white button mushrooms.
- To date The Awesome One is the favourite among his diners with great positive reviews.
- During his fine dining off-days, he actually serve pancakes in different flavors to diners at his cousin's bubble tea shop - ranging from strawberry to peanut butter.
- Part of the menu at Flavour Flings is also inspired by his trips to the US where he incorporates some American homestyle comfort cuisine recipes into his menu.
The Signatures
If he were to sell sliders he'd prefer to bake the bread himself.
Currently Flavour Flings has Christmas Specialty soups on its such as Mushroom Cappuccino & Clam Chowder.
Chef Shawn Koh gets on Google, Instagram & CIA Books to get inspirations for new recipes. He have a close-knitted group of chef classmates where he networks to spin off new ideas & recipes.
Food Ingredients
Chef Shawn Koh gets his food ingredients such as:
- meats from ZAC & Meats Poultry Pte Ltd - halal meats.
- vegetables from Fresh & Natural Pte Ltd - fresh milk, low fat milk.
- spices & pasta from Classic Fine Foods from France.
- Sauces & Dressings are homemade .e.g. Citrus dressing consists of : mustard, honey, EVOO, lemon zest & juice, salt.
Flavour Flings is located at :
Blk 121, Hougang Ave 1,
#01-1348, S(530121)
Tel : 62860051
Email : bulldotkom@hotmail.com
www.flavourflings.com
www.facebook.com/flavourflings
Opening Hours :
Opening Hours :
Weekdays from 11am to 9pm
Weekends from 9am to 9pm
Closed on Tuesdays
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