Part 4/12:
During a tasting session, Ros describes her reactions: the seafood flavors reminiscent of hawker favorites and the clever adaptation of dishes that surprise and delight. Jimmy explains his motivation to elevate Singaporean cuisine, feeling it is often underrated compared to other Asian cuisines like Thai or Japanese. His commitment is to highlight its rich flavors and versatility, even using approximately 90% local Taiwanese ingredients to stay authentic and sustainable.