Tryson Quek

Chef Tryson Quek's culinary philosophy is deeply intertwined with his partnership with mixologist Bannie Kang, manifesting in a unique gastronomic dialogue at Side Door. Their core ethos revolves around crafting playful yet immaculately composed cocktail and food pairings, where each element is designed to accentuate the other through a deliberate interplay of complementary and contrasting flavors. This approach elevates the dining experience beyond mere consumption, transforming it into an intricate exploration of taste and texture. Quek, initially a seasoned chef, has seamlessly integrated his rigorous culinary background with the art of mixology, bringing principles like "mise en place" and sophisticated kitchen techniques to the bar. He seeks a profound depth in flavor, prioritizing rounded complexity over simplistic notes, as demonstrated by his preference for balsamic vinegar's nuanced profile over mere citrus acidity. His sourcing and preparation focus on extracting multifaceted fragrances and robust essences from ingredients, evident in his use of yuzu for layered aromatics and a meticulous double-frying process for unparalleled crispness. The overarching vision for Side Door reflects an intimate, homely hospitality, despite the establishment's modern, minimalist aesthetic. It's a space where the "intimacy of their relationship" is literally translated into "immaculate or intricate" pairings, creating an atmosphere that is both cozy and welcoming. This creates a dining environment where guests can experience progressive, technique-driven bites that are both comforting and intellectually stimulating. Chef Tryson Quek's technical mastery is characterized by a progressive and precise culinary style. He is an advocate for "mise en place," demonstrating an organized and thoughtful approach to preparation. His innovative spirit extends to cross-pollinating disciplines, applying sophisticated "techniques from the kitchen" to the creation of cocktails, hinting at a future where the lines between culinary and mixological arts further blur. This commitment to technique is exemplified in dishes requiring meticulous preparation, such as his famed double-fried items that achieve extraordinary crispiness. His approach to flavor and plating emphasizes harmonious, yet dynamic, compositions. Quek expertly navigates the spectrum of taste, creating pairings that engage through both complementary and contrasting notes. He prioritizes a "more rounded and has more depth" in his flavor profiles, often opting for ingredients like balsamic vinegar to achieve complexity beyond simple acidity. Plating is designed to be aesthetically pleasing while enhancing the flavor journey, utilizing elements like yuzu to impart a "multifaceted fragrance" and textural contrasts such as paprika rice puffs to elevate an experience. Among his legendary signature dishes are the decadent "Ugly Duckling," featuring confit duck rillette and duck liver embraced by crisp maple crackers; the bracing "Algae," composed of No. 3 oysters crowned with a delicate cucumber and kombu frost; and "Great TO MA TO," a playful interplay of savory, sweet, and tangy tomato and plum notes harmoniously paired with scallop and caviar. Other notable creations include his elevated Beef Tartare, featuring Angus beef with yuzu sorbet, sherry vinegar, wasabi, and paprika rice puffs, and the addictive Double-fried fries, renowned for their unparalleled crispness and garlic aioli.

Career

• Chef at Anti:Dote, Singapore

Mentored by Bannie Kang.