Lilian Featured in East Anglian Daily Times Mar 2021
- Nancy Hiw
- Jan 22, 2021
- 1 min read
Chef brings Raffles Singapore dining experience to Suffolk - by Charlotte Smith-Jarvis.
As I chat to effervescent chef Lilian Hiw, I’m frantically taking notes. There’s seemingly nothing the Singaporean native doesn’t know about food.
She reels off nuggets of precious epicurean knowledge in practically every sentence. From how to make a cucumber taste sweeter, to a trick for the juiciest chicken (involving cornflour if you’re interested), as well as the subtle but still distinct differences between Singaporean, Indonesian, Thai and Malay cooking.
I am spellbound by her descriptions of the hawker food of her childhood, and by her travelogue of a career which has taken her via five star Swiss training, through Asia (including a spell as catering manager at the world-famous Raffles hotel) to Bury St Edmunds, where she’s known for her speciality cakes, and (more recently) exquisite heat at home meals.
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