25 Oct '13, 4am

Chef Lau Weng Wah shares with Hedy Khoo that he has received a few requests for chilli, black pepper and even...

Chef Lau Weng Wah shares with Hedy Khoo that he has received a few requests for chilli, black pepper and even...

This is a food crime I have seen often enough at Japanese eateries: Unsuspecting sushi or sashimi drowned in a murky greenish swamp of wasabi and soya sauce. I don't have a problem with condiments. Love them, in fact. But there is a time and place for condiments. Correct usage can enhance a dish, but misuse or overuse masks other flavours. Wasabi is one commonly abused condiment. I once looked on in horror as a couple systematically poured a mixture of soya and wasabi into their chawanmushi, mashed the steamed egg and slurped up the aftermath. Feelings of the chef I get that people have a right to enjoy food the way they like it, but it wouldn't hurt to consider the feelings of the chef who took pains and pride in creating a dish. The least a diner can do is to eat a dish the way the chef intends it to be enjoyed. Chef Lau Weng Wah, 46, who has 15 years of experience in Ja...

Full article: http://www.soshiok.com/content/condiment-abuse

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