ITE culinary graduate duo serve vongole, duck confit & cold angel hair at hawker centre
When Woodleigh Village Hawker Centre officially welcomed the public with open arms on 5 Sep 2024, it also marked the beginning of a new adventure for hawker duo, Shi Long, 25, and Darryl, 27, as they opened their first food stall, Style Palate.
Back in 2018, the pair met through the prestigious Institut Paul Bocuse program at ITE College West. Over time, they grew closer and realised they shared a strong sense of teamwork. They also often joked about opening a cafe in the future.
In 2020, a classmate of theirs, Xiao Xuan, started a hawker business called Liu Kou Shui (such a small world, I’ve covered her stall before). Darryl was inspired and often nudged Shi Long to open a stall together. However, Shi Long felt that it wasn’t time yet as he lacked the required experience and skill set.
Determined to build his confidence, he joined the Tippling Club, and within 18 months, rose through the ranks to become a junior sous chef (quite the speedy Gonzales, isn’t he?).
Finally, in 2024, Shi Long felt that it was time to start a business together. And that’s how Style Palate was born.
Besides Eddy’s at Hong Lim Market & Food Centre, I’ve yet to hear another hawker stall that serves Duck Confit (S$12) besides Style Palate. The duck is confited in duck fat for 8 hours at 80 degrees Celsius, resulting in tender and juicy flesh with a crispy skin. It’s then served with atop a cannelini bean and carrot stew.
There are a few pasta options for customers to choose from. The usual crowd favourites like Beef Bolognese (S$8) and Tomato Pasta W/ Grill Chicken (S$6) can be found but I’m more intrigued by the Cold Umami Angel Hair (S$6) and Vongole (S$8) instead.
There’s also Braised Beef (S$10) served on a bed of creamy mash, and sides like Furikake Fries (S$4), Caesar Salad (S$4), Kombu & Sherry Fries (S$5) and Mushroom Soup (S$4).
If you’re exploring Woodleigh Village Hawker Centre, stop by Style Palate for a taste of their modern European fusion dishes. I’ve already bookmarked them!
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