A former Ember chef, homecoming Singaporean Mark Richards’ modern, fusion approach stems from his days working in kitchens across Melbourne.
The Soul of KeyStone....
I happened to chance upon KeyStone's Chef Mark Richard’s cooking presentation at the Savour Fest last month.
He was introducing Sous vide Cooking - a method he uses to treat as part of his culinary treatments of food in his restaurant.
Sous vide cooking is the soul of keystone’s culinary achievments, there for it is important to understand how it is so.
Sous vide is also known as low temperature cooking. It is a process of cooking food at a very tightly controlled temperature, normally the temperature the food will be served at. This is a departure from traditional cooking methods that use high heat to cook the food, which must be removed at the moment it reached the desired temperature.
For more information, it can be found on - http://www.cookingsousvide.com/info/what-is-sous-vide-cooking?ref=from_left_side_nav
Sous vide cooking allows you to cook tough cuts at low temperature while tenderizing them in a perfectly cooked medium rare. The vacuum sealing allows the food to be denser while retaining the vitamins and texture of the food.
A home made Sous vide cooking equipment includes of a stove and water bath with gas at low temperature.
A professional sous vide equpment may be costly and that is used in Keystone to provide tender meats in its most natural form.
As Sous vide cooking requires more efforts in spicing up the meat or food, Chef Mark Richards has to be very creative in recreating taste.
Do sink your teeth into Keystone succulent meat and explore undiscovered flavour on your tongue palates!
Price range:$29 - $61 per dish.
It's fine dining!