What’s the inspiration and concept for Esquina?
It’s just a continuation of my love affair with Spain really; I love the culture. Every chef always dreams of opening up a restaurant that they would eat at themselves, and this is exactly the type of place that chefs would go and hang out. To be able to do this tapas bar here, is fantastic. There’s a no reservations policy, but that’s just the way traditional tapas bars are.

You’re making your presence felt in Asia, first in Shanghai with Table No. 1, and now in Singapore. Do you have any other plans down the line?
I’m actually opening up Pollen Restaurant in June next year. It’ll be at Gardens by the Bay and will feature Mediterranean cuisine inspired by the food of Spain, France and Italy, with plates meant for sharing. We’re looking at doing about 100 covers with a nice glass kitchen and people will actually be eating in a real live garden amid 1000-year-old fig, lemon and olive trees.

How would you describe your cooking philosophy?
My mantra is one foot in the past and one foot in the future, so I’m very forward thinking. There’s no such thing as new ingredients but I’m always looking for new techniques, new ideas; but I’ll only use it if it suits my cuisine. At the same time, I never let go of the past. For instance, one of my dishes at Pollen Street, Tongue in Cheek, has braised ox cheek which is done the traditional way, the classic way it’s been in France for hundreds of years. Why change it if it doesn’t improve it?

What’s the weirdest ingredient you’ve ever served?
When I was in Shanghai at Table No. 1, I worked with elephant clams (geoduck). I saw it when I was in the market with my sous chef and I just thought that’s the ugliest thing I’ve ever seen. He convinced me to try some and it was delicious, so I decided to use it. I blanched it, froze it and shaved it on top of a sashimi of scallops.

Anything else we should know about you?
I drink too much coffee; several skinny cappuccinos followed by black coffees. I’m also impatient and demanding, but I’m fair. I would never expect my guys to do what I wouldn’t do; I clean down with them after service. Whatever I do, I just want to be the best; I don’t care about the money.

What’s the most important thing to you as a chef?
One of the biggest compliments a guest can say to me when they leave is that the food was delicious, that’s really all that matters.

For more information, see news of Esquina's opening.

Jamie Oliver Electronic Wet ‘n’ Dry Kitchen Scale

$77.40 from ToTT
For those of you who’ve yet to make the shift from mechanical to digital, now’s the time. Not only does this nifty gadget allow you to measure both liquids and solids (with metric and imperial measurements), it even has a stainless steel bowl with an easy pour lip that’s dishwasher safe.

Zevro Perfetto Pasta Cooker

$22.90 from ToTT
This is a fantastic option if you’re cooking for one or two, and don’t want to babysit your noodles. Simply pour in piping hot water and drain (there’s a strainer built into the lid) when the pasta’s done. It’s portable and also doubles as a storage container.

WMF Mini 18 Pasta Pot

$69 from Tangs
WMF’s done it again. In their signature stainless steel style comes this three-piece pot with colander that fits snugly inside, so you can just lift it out and drain your linguini when it’s perfectly al dente. Bellisima!

Kitchen Craft Silicone Pasta Server

$23.90 from Tangs
These gorgeous, non-slip creations won’t mince up your ravioli like metal pasta servers can.

Marcato Atlas 150 Wellness Pasta Maker

$159 from Tangs
Sure, you could go the old school route and roll out your pasta dough with a rolling pin, but why make things harder for yourself? A hand-cranked machine is so much easier on your muscles, plus it saves time.

I-S Xperiences: Pasta Making Workshop

Come join us to learn the tricks of the trade from specialist Vivian Pei at ToTT on Thursday, December 15, from 7-9pm. Read up on some of her foolproof tips and her favorite pasta renditions about town.

Slots are limited. Email [email protected] and (1) tell us why you think you should go, and include (2) your name, (3) age, (4) occcupation and (5) mobile number.

About I-S Xperiences
I-S X are intimate, experiential events that range from cocktail mixing and art walks to fun coffee tasting sessions. The best bit: they’re free! Hang out with us as we taste, learn, travel and party our way through the year. Check out our Facebook page for more upcoming events: on.fb.me/tBgcSi