Do you have a dish that holds a special place in your heart?
For me, that dish would undoubtedly be the Fermented Red Rice Residue Chicken. As the eldest child among my three brothers, I still recall the significance of welcoming my two siblings into this world with this particular culinary delight. It was a dish my father lovingly prepared for my mother, marking the arrival my newborn brothers, her return home, and serving as a source of nourishment for her.
The joyous occasion also meant that I was able to share this symbolic dish with my Mother. As a result, this happy memory remains deeply etched in my mind, and I always find ways to recreate it in the hopes of bringing the joy to those I serve.
Each rendition of the “red rice residue” is an ode to the births of my brothers and the cherished moment when my mother returned home safely. It is a tradition I hold dear, and we will be creating a red rice residue dish in Entrepôt to pay homage to this traditional Teochew dish.
Reflecting on your travels, is there a specific dining experience that stands out as particularly unforgettable?
I have always been intrigued by the works of Charlie Trotter, Marcus Samuelsson, and Thomas Keller. My viewpoint has been that gourmet food is crafted in the finest kitchens by passionate chefs under optimal conditions.
However, a trip to Bangkok in 2006 would change my opinion entirely. I was fresh out from serving the army and embarked on my first official career in the kitchen. With my hard-earned money, I decided to take a vacation with my family, including my father, who is an avid foodie too. I was blown away by the street food scene. The juxtaposition of the conditions at the peddlers’ stalls against that of my ideal dining scene opened my eyes to a whole new world. This experience made me reverse my stance.
I came to realize that great gourmet food can be whipped up anywhere, as long as it’s crafted by honest cooks doing what they do best. Needless to say, I put on a ton of weight at the end of that trip.
Can you recall a spontaneous food discovery during your travels that turned into an unexpectedly delightful culinary experience?
Back in 2017, I was a guest chef representing Singapore Tourism Board (STB) in Berlin. Together with my peers, we made Laksa Spätzle and kaya toast for delegates. One night, while we were out searching for our next culinary adventure, we stumbled upon a newly-opened dessert place. It was snowing slightly that day and who in the right mind would want desserts under such conditions, but we did. It turned out to be the most amazing dessert experience of our lives. The dish was an avantgarde Balsamico vinegarish dessert and the smoked almond dragees topping was optional. It was such an eye-opening experience for us!
In case you wonder, the name of the dessert place is Coda Berlin and currently holds 2 stars in the Michelin guide.
If you could embark on a culinary journey to any destination in the world right now, where would you go and what local dish would be at the top of your must-try list?
It would have to be Italy. I would love to be the judge of the controversial argument of which region of pastas and pizzas is the best – of every classic Italian dish, pizza, cannoli, carbonara and cacio el pepe. Italy is definitely on my bucket list!
As you continue to evolve as a chef, what fundamental values or principles do you prioritize in your culinary creations, and how do they translate into the dishes you serve?
My dishes invoke a lot of memory or relation to a particular concept or rule. I will always put myself in the space of the creator and also the diner. Cuisine comes in different forms, types and region. I see myself as an artist – creating experiences based on when and where I am at that moment.
For example, at The Robertson House, the cuisine at Entrepôt is inspired by Anglo-Asian using communal dining as an approach. I envision myself as a chef cooking for Dr Robertson himself. Putting myself back in the days, when charcoal, spices, dried ingredients and imported fresh ingredients were abundant near the river. Everyone eats around the table sharing food, experiences and stories, thus we focus on communal dining here at Entrepôt.
In the diner’s perspective, I want to convey my inspirations through the food, wares and ideology behind every dish. Detail is key, and I always love having my guests being the ones to discover the “easter egg” in every dish, which makes the dining experience memorable and conversational. Food must be tasty, textured and well-balanced. In my opinion, this is the most fundamental principle that all chefs should uphold.
Chef Nixon Low is the visionary culinary genius behind Entrepôt. Each dish on Chef Nixon’s menu is designed for sharing, inviting you to savour the stories and celebrations that unfold with every bite. With a background steeped in European techniques and a passion for blending Asian traditions with European flair, Chef Nixon has honed his craft over years of experience at renowned restaurants in Singapore such Portico, Tung Lok, Shangri-la Hotel, Petit Menu and fine dining restaurant Saint Pierre. Beyond his kitchen endeavors, he takes time out to mentor aspiring chefs in the art of culinary fusion.
About Entrepôt
Nestled within The Robertson House by the Crest Collection, Entrepôt is a culinary gem offering all-day dining experiences. Indulge in the simple, heartfelt joy of dining together at one of Singapore’s renowned restaurants. Conceptualised as an Anglo-Asian culinary haven where Asian flavours meet European plates at cosy communal tables, Entrepôt was named in homage to Singapore’s rich history as a vibrant trading hub. From the restaurant’s Signature ‘Terracotta Course’ to the ‘Joo Chiat Charcoal Grilled Seasonal Whole Fish’, every plate is crafted to be a shared experience, a journey of taste and tradition.
Inspired by Dr. J. Murray Robertson and Singapore’s quayside legacy, The Robertson House‘s architecture intricately weaves narratives into every corner, exuding timeless elegance in an inspiring black-and-white style.
