Austria-born chef Stephan Zoisl is helming the kitchen for STORIES, an upcoming pop-up event happening later this June. We speak to him about his thoughts on being a foreign chef in-charge of a local dining event, and what to expect.

You’ve lived in Singapore for over seven years now—has being exposed to our local cuisine and culture changed your cooking style?
I use more Asian ingredients in my cooking nowadays and at home I’m challenged to create local dishes—I do live with four Singaporeans after all (two of them are my kids). I daresay my bak kut teh is bloody good. I’m up for a challenge with any local housewife now.

What’s your favorite ingredient and favorite technique?
For ingredients: potatoes. They’re very versatile. For technique, I’d say pressure cooking for tastier, healthier food, fast.

What’s your favorite local dish?
Hainanese chicken rice. Hainanese Delicacy (#05-116 Far East Plaza, 14 Scotts Rd, 6734-0639) is my favorite stall.

How is working as a chef in Singapore different from working in places like Alinea in Chicago and The Fat Duck in the UK?
I’m think the tone used by chefs in a Singaporean kitchen isn’t as harsh. It’s also unfortunate we can’t harvest as much local produce.

Do you look up to anyone for culinary inspiration?
That would be my father. He’s a chef and is capable of running a kitchen himself. He does everything, from cooking to washing up.

Any hesitations about being a foreign chef cooking at a local heritage-based dinner?
No lah. Once I heard about the project, I was all in. For the dinner, I will continue to use Western cooking methods but it’ll be coupled with the knowledge I’ve gained about local food. Besides, I’ll have a local chef by my side. It’ll be like creating a new cuisine type.

Care to give us a hint about what diners can expect at the event?
The pop-up will be a theatrical, educational and social culinary experience—food and wine aside, there will be a storyboard involved and we will send our diners back in time. 

Sample Zoisl’s creations at STORIES: A Pop Up Restaurant, which will take place June 26 to 29 (11:30am-2pm for weekend lunches; 6:30pm-9:30pm for daily dinners) at Tanjong Pagar Railway Station, 30 Keppel Rd. $188-$248 from www.myprivatechef.com.sg.