Executive Chef Foong Wai Loong (Lucas), of Kai’s Songbird, The Pearl Island, explains the elements of Nanyang cuisine and talks local inspirations and passion for his art.

Kai’s Songbird delivers a refined interpretation of Nanyang cuisine – please explain, what is the essence of Nanyang and how does it differ from classical Chinese cooking?
Nanyang is the south seas region in Asia, mostly referring to Malaysia, Singapore and Indonesia. This liberating concept allows us to cook without boundaries, respecting the past but also innovating and bringing a different approach to our traditions.

You are known for blending local and global influences, how is this, particularly the local element, reflected in the menu at Kai’s Songbird?
We respect the local culture and try to blend the local cuisine with our own cuisine, using a few elements in some of our dishes that allow us to build a bridge with the local community. Also, we try as much as we can to source local products buying from local farms and suppliers.

What first inspired you to pursue a life in the kitchen?
When I was 14, I began working as a waiter at a small restaurant in Kuala Lumpur. I was captivated by the dynamic environment in the kitchen and the creativity of the chefs. One day, I asked the head chef if I could join the kitchen team. I started in an entry-level position, but my enthusiasm and motivation were driven by my observations and the inspiration I drew from chefs on television. This early experience ignited my passion for cooking and set me on the path to pursue a career in the culinary arts.

If you were not creating Nanyang cuisine, which other style of cooking would you most like to explore and why?
If I weren’t focusing on Nanyang cuisine, I would be exploring Cantonese cuisine. Having cooked Cantonese dishes for the past 30 years, I’ve developed a deep appreciation for the rich, diverse flavours and techniques. Cantonese cuisine is renowned worldwide for its emphasis on freshness and its intricate preparation methods, which I find both challenging and inspiring.

What is your signature dish, how was it created and what makes it popular?
My signature dish is Sea Bass with Black Bean Sauce and Mandarin Peel. This dish stands out because of its harmonious balance of flavours. The black bean sauce provides a rich, savoury depth, while the mandarin peel adds a unique freshness and a subtle citrusy note. The combination of these elements creates a well-rounded and flavourful experience that resonates with many people.✤