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It’s a dish that’s representative of the cuisine here. Kubota, who trained in French cooking and worked at Michelin-starred Les Crayeres in France, is originally from Nagano and has lived in Singapore for five years. He’s made the most of his time here to explore the flavours of the region, with laksa being one of his favourite dishes. “I don’t want to 'just anyhow' say this is a Nyonya sauce,” Kubota asserted, expressing himself using Singlish rhythms. Instead, it’s his own interpretation of Peranakan-inspired flavours. “I’m not Singaporean or Malaysian. I just want to respect each flavour and culture.”
