THE SINGAPORE ASSOCIATION (HONG KONG)

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Assam Laksa, Curry Chicken, and Highballs at Upper House Lawn on Dec 16

  • 16 Dec 2021
  • 6:45 PM - 9:30 PM
  • The Upper House - Level 6

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Next up in The Upper House’s home-grown pop-up series is Awa Awa Airline Lounge, a partnership with Okinawan restaurant Awa Awa and Chef Chris Tang of MYYZ Concepts, taking over the sixth floor of the five-star hotel. If you miss the iconic bites of airline lounges in Japan, at this pop-up, you can dig into dishes like spicy noodles, curries, mini taco rice and – a fave at Tokyo airports – French toast, all matched with Awa Awa’s sake, awamori highballs and Okinawan-inspired cocktails (while reminiscing about when airplane travel was actually a thing).

Chef Chris Tang, with his Malaysian roots, remade the familiar Assam Laksa and Chicken Curry dishes to be presented during this special pop up with a Japanese theme. 

Sign up now to savor on these two familiar dishes prepared with a mixed of Malaysian and Japanese ingredients reinterpreted by a passionate Malaysian chef.


Date and Time : December 16, 2021 (Thursday); 6:45pm

Venue: The Upper House, Level 6
Pacific Place, Admiralty

About Chef Chris Tang

Born in Kuala Lumpur, Malaysia, Chris is a self-trained chef who has spent several years cultivating his passion and talent for food across Hong Kong, the US and Taiwan.

In 2019, Chris founded MYYZ Concepts to showcase the diversity and uniqueness of Malaysian and Singaporean cuisine to a global audience. The name MYYZ (pronounced “meez”) is inspired by the French culinary term “mise en place”, meaning “everything in its place”. It is also a play on the combination of his Malaysian origins (MYS) and his wife’s roots in Toronto (YYZ).

Chris has a unnatural love for the street food that he grew up eating at the Mamak stores in Bangsar. And it wasn’t until he started cooking and searching for his identity as a chef that he noticed his culture was not represented properly on the global stage, but subsumed into a general category known as South East Asian food. He believes that if Thai food and Vietnamese food can be its own category, why not Malaysian and Singaporean cuisine? And so began his journey to learn and to redefine the food he holds so dear to his heart.

What lies at the heart of MYYZ’s mission is to break the stereotype that Malaysian and Singaporean food is simple. By applying cooking and plating techniques as well as combinations of ingredients that are untraditionally used in this style of food, he shows his guests that it is far from the “simple” street/hawker food that it is known to be, but even when elevated, can be fine dining without losing the flavors that make this cuisine so amazing.

 
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