Richmond Lim, chief culinary officer of Constellar, explains why chefs must possess a comprehensive understanding of technology, science, and operations, in addition to their culinary skills
How did you come into this role as chief culinary officer of Constellar, and how different is it from your previous roles?
Having spent a significant portion of my career in the industry (12 years in a five-star hotel and 29 years at various convention centres), I developed a strong passion for food science and technology, especially in understanding the role of food in shaping memorable event experiences.
After all, the culinary industry is ever-evolving, and with a new generation of digital-native culinarians, I strongly believe that the future of the F&B industry lies in embracing tech.
What drew me to Singapore Expo was the opportunity to work with esteemed partners across the F&B industry and explore how technology can bring new possibilities to the table. This role has allowed me to better understand every aspect of the culinary process, from working with equipment suppliers and witnessing how smart tools can improve productivity and efficiency in the kitchen to engaging with farmers to expand my agricultural knowledge and appreciate the intricacies of each ingredient.
Beyond the kitchen, I’m also grateful for the opportunity to share my knowledge and experiences with the new generation of food artisans to prepare them for their culinary futures.
Why is culinary excellence a core ingredient for an unforgettable event experience? How will this appeal differently from local to global attendees?
F&B is often a key differentiator because it goes beyond keeping people well-fed – it is an integral part of the overall event experience. Food is a powerful tool for creating immersive experiences, engaging senses, and forming lasting memories tied to the event. It is this aspect that drives attendee satisfaction, generates positive feedback, and ensures their continued participation.
Additionally, food acts as a catalyst for bringing people together, providing a platform for facilitating conversations and camaraderie among event attendees as they enjoy their meals, network, and exchange ideas.
Finally, given that attendees are increasingly demanding more authenticity and diversity at events, cuisine offers an opportunity to showcase a destination’s cultural identity. All meals at Singapore Expo are highly customised to each event’s needs – we also make it a point to provide diverse options, as well as local flavours that tell a tale of Singapore’s people and culture.
For Singaporeans, the familiarity of local dishes at international events creates a sense of pride. Modern interpretations of our local classics also add an element of surprise and delight, enhancing the unique event experience.
At Singapore Expo, we strive to bring a distinctive Singaporean flavour to events whenever possible, such as through our recent Peranakan Courtyard festival experience curated in partnership with FHA-FnB, Asia’s leading international F&B event. This pop-up spotlighted Peranakan cuisine in the form of light bites and a specially brewed gula melaka-flavoured beer created in collaboration with District Brewers, an event support partner under our EXPO Advantage Programme.
For global attendees – it’s all about keeping them coming back to events held in Singapore, specifically at Singapore Expo. When they taste our food, they get to experience Singapore’s rich heritage while immersing themselves in the legacy of our venue that is now 25 years – and leave with fond memories of their event experiences here, as well as a desire to return.
Will current food trends influence your menu?
Keeping up with the latest food trends and anticipating the future are important parts of culinary creation. People are always in search of food that brings different experiences. Hence, in my view, chefs are both scientists and artists. We require constant inspiration to fuel our innovative spirit and creative spark. While following trends is important, true mastery lies in pushing the boundaries and anticipating what will truly resonate with our guests.
Take Singapore cuisine for example – local flavours are not a trend but a cornerstone of our culinary heritage. Those who know me are aware of my passion for capturing the “essence of Singapore” and showcasing our multicultural nation through our cuisine. This might involve introducing unexpected flavour combinations or incorporating gourmet ingredients. It’s through this lens that creations like our chicken rice bowl and chilli crab sliders were born.
Sustainability and minimising food waste are also important considerations for today’s culinary landscape – we are very mindful of our carbon footprint. That’s why we are proud of how we are able to grow our own produce that is used freshly in our food, such as the pandan leaf in our nasi lemak (a fragrant coconut rice dish).
As to Singapore Expo’s two F&B offerings: Kinetic Kitchen and the exclusive fine dining experience at K2 Chef’s Table, could you please share the specifics of each offering and its standouts, and how event planners can best utilise these to jazz up their events?
Our two F&B offerings, Kinetic Kitchen and K2 Chef’s Table, are designed to cater to a variety of event types and sizes while prioritising sustainability and quality.
Kinetic Kitchen is our future-ready central production kitchen with research and development (R&D) capabilities. We believe it is a model for the F&B industry as a kitchen, seamlessly integrating food science and technology to ensure food safety and drive culinary innovation. In Kinetic Kitchen, we prioritise the accuracy of our service and tap on methods that bring consistency to our dishes. For example, we leverage ‘numeric cooking’ across our team to align our cooking to numbers – data has allowed us to be specific in our techniques and processes, ensuring that every serving is to the highest standard across all events.
On the other hand, K2 Chef’s Table offers a contemporary three- or four-course fine dining experience that elevates a meeting or seminar to new heights. Guests will enjoy privacy in an intimate setting, indulging in curated tasting menus. Previous highlights include the Symphony of Seafood Tartare, featuring carabinero prawn, Hokkaido scallop, crabmeat, salmon, and tuna, enhanced with kalamata olive oil and plum tomato, and garnished with crustacean espuma and freshly harvested herbs from our garden. Another standout is the Pandan Gula Melaka Panna Cotta, served with homemade coconut ice cream on palm sugar crumbs and edible flowers from our herb garden.
What makes Singapore Expo different from other venues in terms of F&B?
First and foremost, what sets us apart is the sheer versatility, scalability, and customisability of our suite of F&B offerings at Singapore Expo. Whether it’s a large-scale conference, an intimate meeting, or a VIP gala dinner, we have the capabilities to tailor our culinary offerings to suit the specific needs and preferences of each event.
Moreover, our focus on sustainability is a key aspect of our approach. From sourcing top-quality, sustainably sourced ingredients to implementing eco-friendly packaging and waste management practices, we are committed to minimising our environmental footprint while delivering an unforgettable dining experience. Guests can dine with peace of mind knowing that their culinary journey at Singapore Expo is not only delicious, but also environmentally responsible.
