Chef Raymond Khoo, Owner & Executive Chef of The Peranakan has partnered with Green Monday, the award-winning social venture platform and creators of the all-purpose plant-based meat analogue to launch and create new plant-based offerings in Singapore.
Our Parenting World – OPW Media team spoke to Chef Raymond Khoo where he shares more with us about his journey as a Chef and his partnership with Green Monday.
Exclusive Interview with Chef Raymond Khoo, Owner & Executive Chef of The Peranakan
1. Please share with us more about your background and why did you decide to become a chef?
Chef Raymond: I decided to pursue F&B because of my love and passion for food. I became an accidental chef at the age of 12 – I had already started to cook my own meals and was always exploring different ways to present food creatively using various ingredients as garnishes. Now with over 20 restaurants, I’ve never steered away from my passion for food.
2. What inspired you to set up The Peranakan and how did you start up your business?
Chef Raymond: During my five years in Macau across five outlets in The Venetian Macao, I saw a real niche in traditional Peranakan cuisine. I became motivated to present diners with the same food I would eat back home. So, when I saw a space I liked, it clicked, and I signed the lease in just three days.
3. What are the must try dishes at The Peranakan that you would like to recommend to our readers?
Chef Raymond: The must-must try is our Tok Panjang. Usually cooked for big celebrations, it’s a feast of 20 dishes, includes everything from soups to starters, mains and a wide array of desserts, and is also available as vegan and vegetarian sets. At The Peranakan, we bring this dining experience to life with a colourful musical performance.
4. Can you share with us more about your partnership with Green Monday?
Chef Raymond: The team at Green Monday have been a key inspiration for us to recreate authentic peranakan dishes using plant-based alternatives. Their passion for raising awareness of sustainable living and insights into the plant-based lifestyle have been invaluable in crafting new recipes, like Buah Keluak and Sambal Bak Kwa with pork-analogue OmniMeat, Pongteh Bak Chang with chicken-substitute Heura, or a special vegan Hor Pau. Through our partnership with Green Monday, we look forward to creating more plant-based dishes that will appeal to the millennials and help in retaining the heritage Peranakan cuisine for the new generation. Watch our space for more!
5. Can you share your personal experiences of adopting a plant-based lifestyle and
Chef Raymond: I tried plant-based alternatives when it first arrived in the US and Australia markets, I was skeptical that Asian audience might not consume it. But understanding the health and environmental benefits of a plant-lifestyle lifestyle, I made the cautious move to introduce a plant-based menu at my restaurant. Knowing the “kay wat” style of the peranakans, I was full of trepidation – I was worried about what my family would say if I told them I was cooking peranakan recipes with plant-based ingredients. But, with the support and encouragement from Green Monday, demand for our plant-based dishes received a very positive response from the diners . Over 70% of our catering orders are for a plant-based menu. Even my peranakan family members approve!
6. Lastly, what’s your future plan for The Peranakan?
Chef Raymond: We had plans to open cafes serving purely plant based peranakan cuisine, but they’ve been put on hold until the pandemic subsides. In the meantime, we aim to utilize this period to develop more plant-based heritage dishes!
Thank you Chef Raymond Khoo for taking our interview!
The Peranakan is located at 442 Orchard Road Level 2 Claymore Connect, Singapore 238879.
Let’s join in the Green Monday movement and in making Green Common!
In addition, Green Monday encourages members of the public to adopt plant-based eating at least once a week, on Mondays. The organisation has released a heart-warming content series starring fellow advocates Madam Som Said, Malay dance pioneer, Artistic Director of Sri Warisan Performing Arts and renowned cultural Medallion recipient, Chef Louie Moong, Head Chef of PizzaExpress Singapore, Chef Raymond Khoo, Owner & Executive Chef of The Peranakan, Chef John Lim, Founder of Daily Green, and, as they take audiences through their personal journey of adopting a plant-based lifestyle.
The docuseries are available for viewing on Green Monday as follows:
Singapore’s Facebook page at https://www.facebook.com/GreenMondaySG/
YouTube Channel at https://www.youtube.com/user/GreenMondayHK