Over the years I've been asked a few times "Is there anything raw in Singapore?". Until now my answer has been, "Not that I know of." Well, since a few days ago that's no longer the case!
I've just found out about Paul Yeoh. Paul is a Living Light Certified Raw Food Chef based in Singapore. He has a fantastic web site, and as you can see, above, is a brilliant advert for what he does!
Here's some info about Paul followed by his answers to some questions I put to him a few days ago...
Hello! My name is Paul and I am a raw food chef & instructor. Why? Because raw food changed my life. And I think that if I could show a few more people what raw food could do for them, then it'd be a contribution to the world I'd be proud of.
I didn't always eat hokey pokey...
I am not a hard core Vegetarian, Vegan, or Raw Foodist. I eat whatever I feel like! I usually find myself eating raw vegan but I enjoy a very wide variety of foods as well. Hey this is Singapore, food is BIG here! While eating raw vegan and living a lifestyle as true to nature as possible seems like an extreme concept to some, it is hardly as extreme as my previous life being a bank executive. In that incarnation, I felt unhappy, and directed all my energy at attempting to escape this unhappiness. I took comfort in eating, smoking cigarettes, and getting drunk at Zouk every chance I had with my Citibank Clear Card & One-for-One. I ate sweet, oily foods at hawker centers almost every meal, as this was cheapest and fastest, and everyone who lived alone did it. I was getting sick often, down with the flu too often, so I frequently took antibiotics. My skin was always breaking out in acne, so I took Roaccutane, a drug to keep breakouts under control. My knees and wrists were often stiff and hurting, so I limped around and gritted my teeth down the stairs. This was just last year (2006)!
So I decided to take out the garbage...
With the support of my family, I tripped over to Koh Samui to visit Hillary at Dharma Healing International, for a detox holiday (haha). There, we cleansed ourselves by fasting, doing colonics and getting lots of rest. WE WASHED UNSPEAKABLES OUT OF OUR BACKSIDES! Ok, but seriously, there is much to be said about fasting, and it helps to heal on not just the physical level but the mental and spiritual level as well. And you know what, after my week with Hillary, I felt so good that my life just had to change. It was a giant step in the right direction, and I'd never want to go back.
Read more about Paul here or read on for his answers to my questions:
KK: How long have you been into raw food?
PY: The fun began in April 2006!
KK: When did you do your training at LLCI? (Living Light Culinary Arts Institute)
PY: I did 5 modules at LLCI from April-June of 2007. I am an associate chef & instructor by their chef ranking system.
KK: How do you generally find being raw in Singapore?
PY: It rocks! Organic produce here is fresh and very affordable as long as one is eating local (from around the region). The diet also keeps me cool in our hot climate.
KK: What's your longer term plan for your business?
PY: I really want to land the raw food / natural eating concept in Singapore and create as much awareness as I can to empower people in improving their lives. I don't know how that will manifest, as many doors are open right now! I am considering moving to a new culinary studio for more hands on classes, or getting involved with a whole foods cafe & class concept. I'm just being open and staying with my mission objective!
KK: What will you be doing food-wise during the holiday season?
PY: Admittedly I have not really got into the Christmas festivities - it's really not ingrained into my culture! I am in the middle of creating a big hands on class for public audience (will be my first!) that is mostly Japanese themed. Food will be zucchini ramen in miso-tahini soup with wakame and shiitake mushrooms, massaged bok choy salad (known as the 10 minute Oriental massage salad, heh heh), sesame sunflower bread, nori rolls with spicy miso-almond paste and Japanese pumpkin pie (might be Japanese sweet potato instead, still kitchen testing!)
Wow, how's that for an inspiration?
Here's Paul's web site again...