In a few sentences tell us something about yourself
Events Manager turned Chef, Rebecca has been cooking obsessively for 3 years. Her cooking style is inspired by her Anglo-Chinese-Malaysian roots, her childhood in Europe, and her fascination with both classical and molecular gastronomy techniques. After a couple of years in various professional kitchens, working alongside such chefs as Mat Follas and David Thompson and doing various film and events catering projects, Rebecca started Song’s Kitchen in early 2013, and has been running street food stalls, private and event catering, as well as participating in projects with Blanch & Shock and Black Pot Catering.
Rebecca’s culinary interests are diverse, with an in-depth knowledge of South-East Asian and Modern European cuisine. She does not stick to a particular cuisine, instead enjoying creating themed dishes that create an atmosphere or tell a story. She works with seasonal and foraged foods, believes that happy animals provide the best meat, and tries wherever she can to source her ingredients from the UK.
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