Lee Fook Choy, Chef de Cuisine - 10th Jun 2021
Chef Lee has been a chef helming the kitchens
of hotels and restaurants for close to 40 years before joining Huber’s Bistro
as a Chef de Cuisine. He was working in The Westin Singapore for more than a
decade and decided he needed a change from the hotel environment. A job opening
in Huber’s Bistro came just at the right time so he took the leap and has since
been with us for 3 years. At 60 years old, Chef Lee is also a father to one and
a loving husband. He is a man of few words who enjoys a simple, contented life.
1. What’s an
interesting thing about your job that a lot of people might not know?
Most people assume a chef would
cook nice meals for the family at home but on the contrary, Lee's wife does
most of the cooking at home, mainly simple comfort food and a soup is always a
must for dinner. Chef Lee recalls he used to cook his wife’s favourite braised
pork trotters in vinegar and that it’s about time he makes it for her again.
2. What’s
the most memorable experience you’ve had working at the butchery?
Definitely roasting a whole lamb on
a spit. He recalls it took a few men to get the lamb up the spit and the long
and slow cooking over charcoal was worth it.
3. What do
you do when you’re not working?
Apart from resting and relaxing, he
enjoys strolls with his wife and photograph the nature and landscape. Sometimes
he would also come across Singapore wildlife such as this crocodile spotted
chilling out by the river bank at Sungei Buloh Nature Reserves – you don’t get
to see such creatures everyday!
Here are some photos he took during
his recent walk in Sungei Buloh Nature Park.
4. What is
your favourite product from Huber’s Butchery?
Canadian Pork Chop
Having tried different pork chops
in his career, Chef Lee mentioned the sweetness and tenderness of the Canadian
pork were the main reasons behind his top choice – he likes the versatility of
the cut as it works great in both Asian and Western cuisines.
5. Since our
Bistro is closed at the moment, what are you and your team up to in the
kitchen?
Chef Lee and his kitchen team would
help out in the butchery as more customers cook at home now that we can’t dine
out. If you’re lucky you can spot him expertly portioning and marinating trays
of pork cutlet or chicken behind the counter. Of course he also works on new
recipes as he looks forward to the return of diners. We heard him whisper
something about Guinness Beef Cheeks in the making – it sure sounds yummy but
no promises yet!
