Debunking three french food myths in Singapore

SINGAPORE — Whenever one thinks of French food, it conjures images of fancy, elaborate and overly rich dishes served in upscale, fine-dining restaurants in Singapore.

But how true is this?

Yahoo Southeast Asia spoke with some French restaurants and chefs to debunk common misconceptions that Singaporeans have about French food.

1. Expensive food in posh setting

"Most people think that French food is usually terribly expensive, and found only in high-end fine-dining restaurants," said Gwern Khoo, co-founder of toast cafe White Bird Scramble.

This is echoed by Lisa Goh, owner of The French Ladle, and Benjamin Yip, head chef of L’Angelus, both of whom agree that the leading misconception of French cuisine in Singapore is that it is "often petite in size and usually expensive".

Goh believes that it is not always true, adding that Singaporeans can find many casual French eateries at friendlier prices and in a "more relaxed setting'.

Why then do some French restaurants charge higher prices?

"Higher prices are justified by the cost of running a french restaurant," said Yip. "French sauces are refined and terribly expensive to make. Classical French dishes like terrine, soufflé and confit require space, time and good techniques, which may limit casual French restaurants from serving it."

2. Use of dairy products and rich, heavy dishes

Another misconception that Singaporeans have of French food is the heavy use of dairy products like cream and butter, said Yeo Kai Siang, owner of Chez Kai, a French-Chinese restaurant.

Yeo is a Singaporean chef who was trained at the Le Cordon Bleu culinary school in Paris, and has worked in Michelin-starred establishments like Les Climats in France.

He also listed other misconceptions of French food, such as consisting of primarily meat-focused dishes, and French restaurants having an ambience which is "on the stuffy side".

However, Yeo believes things have changed, especially following the "Néo-bistrot movement" in Paris more than a decade ago.

The new wave saw French restaurants charging lower prices, innovating its culinary dishes, adopting a more casual dining atmosphere, and influence from international cuisine - a common sight at mid-high-end dining establishments nowadays.

Another myth is that French food is "not suitable for vegetarians or those with diet restrictions", said Goh. On the contrary, she said that the food served at her restaurant has a wide variety of vegetarian dishes like quiche, salads or soups.

While popular French dishes feature ingredients like butter, cream, cheese and red wine, lighter ingredients from the Provence region are served at The French Ladle, such as olive oil, fresh herbs, and vegetables.

3. Only French ingredients

Although French cuisine is known for its emphasis on high-quality and locally-sourced ingredients, it is not limited to the use of only ingredients from France.

Khoo explains that, as country that gets its food primarily via import, Singapore has access to produce from many parts of the world. As such, French restaurants here are able to attain ingredients from all over the world.

In adapting to local tastebuds, French restaurants like White Bird Scramble also incorporate local ingredients in its cooking such as soy sauce, fish sauce, and chilli sauce.

"We grew up eating all these, so it's very natural to utilise these ingredients. As I like to say, 'Good food is borderless. Who cares, as long as it taste good,'" he said.

Yeo added that he combines classical french cooking techniques, especially for proteins and sauces, with classical Chinese dishes, as well as ingredients used in Chinese cooking such as shaoxing rice wine.

The restaurant also uses more uncommon seasonal Chinese ingredients, such as water bamboo, celtuce and cordyceps. Chinese household condiments such as spicy bean sauce and preserved olives are also frequently used in its dishes.

Instead of red and white wine, which is commonly used in French cuisine, the restaurant uses a combination of soy sauce, shaoxing wine and other types of rice wine.

These insights help us appreciate the versatility and nuance of French gastronomy, reminding us that you do not always need to break the bank, or indulge in extravagant ingredients, to savour the essence of France on a plate in Singapore.

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