We take a behind-the-scenes look at the food from Soirée to get you in the drinking and dining mood. Our latest addition, Chef Joseph Teoh, has been in the food business for almost a decade now and we spoke to him about what to expect at next Friday's dinner event!
Tell us a little bit about yourself.
I'm a JB boy and I love to cook! I spent 5 years in Singapore working at a couple of restaurants - one month at most to watch and learn what they do. I spent another 4 years at Mozza, an Italian restaurant in Singapore and took a 2-year detour in KL before I decided to come back home.
I then came back to JB to start up a restaurant with a partner as Chef and Co-Owner of Sprout and recently, BAM Burger Joint. And now I'm here.
Why did you choose to come back to JB?
No matter what, JB is still my hometown and I really want to bring something new to the table. Most people here see western food as chicken chop and steak and I really want to change that perception!
What should we expect from the menu at Soiree?
Like with the cocktails, we have been experimenting with a lot of local ingredients like pineapples and chilli to craft a menu that is sure to transport you to a tropical paradise. Look out for citrusy notes and complex flavours, with coffee and chocolate with some spice to elevate the tasting experience.