Part 8/12:
In addition to his work in Taiwan, Jimmy’s contributions extend to teaching aspiring chefs at a university and running a casual restaurant called Chop Chop in Taipei. His broader goal remains: to share Singaporean culinary culture through multiple platforms, inspiring pride both at home and abroad.
Authenticity in a Foreign Land: Challenges and Rewards
Jimmy’s journey highlights the complexities of introducing traditional cuisine to foreign markets. He admits some dishes, like Laxative—an inventive Singaporean dish—have faced mismatched expectations, even drawing comparisons to cleaning products due to scent similarities. Yet, he remains steadfast in maintaining a baseline of authenticity, cautiously adjusting flavors while preserving the essence of Singaporean culinary identity.