Chef Andrew Walsh of Singapore hotspot Cure flew to the Philippines to collaborate with Hey Handsome’s Chef Nicco Santos in a special four-hands dinner hosted by Lifestyle Asia’s Editor at Large Cheryl Tiu’s Cross Cultures event platform. The open kitchen of Hey Handsome was bustling with energy and mouthwatering aromas, as the cooking staff prepared culinary creations of the two young chefs.
The Irish-born Walsh prepared his signature sous vide beef short ribs with burnt cabbage, curried egg yolk and chorizo jam—a staple from his restaurant in the city of The Merlion. Santos, whose food outlets such as the evening’s venue and Your Local, has been applauded for his gourmet versions of Asian classics. He prepared a new dish: duck cooked two ways and served with coconut porridge, rhubarb, cherry blossoms and fermented durian. Food lovers were delighted by what they consumed, taking photographs of every dish and posting on social media with the handle #CurexHeyHandsome.
Hans Sy was in attendance with his family, marking it their third culinary adventure with Cross Cultures. Diners were also treated to an exclusive tasting of Teeling, an Irish whiskey making its way to the Philippine market. Founded in 2015, Cross Cultlures aims to promote other nations through the art of food. A portion of the proceeds is donated to the Action Against Hunger foundation to help fight world hunger.
