Cheftimony Episode 020 – Mod Sin
“I touch quickly on a great event I attended recently, “Bubbles and Buns”, put on by my friends Neil Hillbrandt and Greg Sugiyama of Room Service YVR. ”
Today I’m joined by Chef Willin Low, an accomplished chef who also spent eight years practising law. Will and I have a great talk about both careers – law and cooking – and how neither is really as glamorous as it seems! Will puts in the hard work in his restaurants in Singapore, in Japan and in Taiwan. He shares thoughts on how restaurant guests can improve their own dining experiences, on the amazing hawkers’ stalls in Singapore where some vendors have been serving the same single dish for decades, and on that age-old question: Should I go to law school or culinary school?
In the introduction to today’s episode, I touch quickly on a great event I attended recently, “Bubbles and Buns”, put on by my friends Neil Hillbrandt and Greg Sugiyama of Room Service YVR. This was a pop-up at Harvest Community Foods, featuring incredible bao and wonderful bubbles, both local and further afield.
I also talk about another podcast I highly recommend, Faces and Aces Las Vegas, and in particular the most recent episode of that show, which has wonderful interviews about the food scene in Vegas, including talks with not one, but two dedicated Vegas foodies as well as the chef at Flock & Fowl.
And since it’s August… I also have a quick talk about the incredible tomatoes from Stoney Paradise Farm. Find Milan of Stoney Paradise and find some of his tomatoes!
OK, join me now for my talk – between Gibsons, BC and Singapore – with Chef Willin Low!