Staff Meal Highlight: Kam Heong Lala, Fried Chicken & Radish Pepper Soup
The other day, my sous chef whipped up a comforting and satisfying staff meal that had everyone going back for seconds. On the table was a bold and flavorful Kam Heong Lala—fresh clams stir-fried with a fragrant blend of curry leaves, dried shrimp, chili, garlic, and shallots. The sauce was spicy, aromatic, and clung to every shell, making it irresistible to eat with our hands and scoop over rice.
Alongside it were crispy fried chicken drumsticks, perfectly seasoned and golden brown, juicy on the inside with a crackly crust that hit the spot before heading into a long shift. To balance it out, there was a light and soothing radish pepper soup—white radish simmered till tender in a clear broth, with loads of of white pepper for heat, giving it a clean yet at the same time punchy, comforting finish.
It was the kind of meal that reminded us why we love working with food—not just for guests, but also for each other. A delicious meal, made with heart.
