Tropicana Magazine Jan-Feb 2019 #122: Celebration of Love

“Now, there are a lot of things that people still
don’t understand about Ibérico. We talk about
beef, people know that. But people don’t know
that actually, Ibérico has its different grades. We
use one of the highest available from Spain in our
kitchen. Let’s put it this way, you are what you
eat. For them, because they have a good life, they
eat good food. And at the end of the day, that’s
where you get the fats of the Ibérico, which is the
most prized possession because it tastes so good.”
Andrew explained.
His favourite dish in the menu is the Ibérico Top
Loin. The top loin accounts for 500g of the 200
kg pig, hence its speciality. “Super tender, all we
do is put salt and pepper, that’s it. We charcoal
grill and smoke it to infuse flavour. And then,
when we actually eat it, we think how can pork be
so soft,” he said with a smile. He recommended
“When
you have
good
meat, that
is the basis
of good
food.”
having a glass of Catena Zapata Malbec or
Domaines Barons de Rothschild (Lafite) Legende
Medoc with it.
For Andrew, he only aspires to share his
philosophy of good ingredients ensuring good
food with his customers, “When you have
good meat, that is the basis of good food,” he
emphasised. Curious Kitchen is his way of
showcasing this passion.
As for his future endeavours, “I want to build
a Curious community over here in Tropicana. I
wish to have more events being done here. And I
want the events to be more and more interactive.
Change is what gives us life, we can’t be static.
We want to do more things. I think this is the way
to go and it needs to go organically but it needs to
start with food first.” he said.
95 JANUARY/FEBRUARY 2019 | TM