We’re on to our fifth edition of Cooking Beats—Raices come Thursday, 29th June; this session will see Tim Ross-Watson, former owner and executive chef at PYXIEMOSS taking to the Kilo Kallang kitchen to bring us a 7-course British-Indian feast inspired by his heritage and background. Tim embarked on a culinary journey at the young age of 15, putting his skills to the test at several restaurants around London before settling in Singapore where he opened his first restaurant Garden of Eden (2011-2012) and later on, PYXIEMOSS. Drawing influence from his British-Indian roots and love for Asian food, Tim is set to present an unforgettable evening with soulful dishes that are close to his heart. We speak to him ahead of his session at our Kilo Kallang.
Since the beginning of your culinary career at 15, are there any particularly memorable experiences you’ve had as a chef?
I’ve had a lot of memorable experiences and I’m positive that there will be many more to come. There was once during my time here in Singapore when we were filming in a kitchen and the whole stove blew up on everyone! I remember a huge fireball that threw me against the countertop and all the plates came crashing off the shelves; it was so loud it felt as if the whole building shook. The blast was so powerful, the front door to the place flew off its hinges despite being a good distance away from the kitchen. Thank God we survived the incident with just a few minor burns.