A charming residential area in Tiong Bahru is home to People Table Tales. With the launch of this private dining experience in late August, founder Eric Lee was determined to showcase local food and ingredients in a new light. To do so, he used ancient fermentation techniques to extract new flavours from premium local ingredients. As he puts it, “In short, old techniques, familiar ingredients, new flavours”.
How did he get started? Well, Eric runs a company specialising in the refurbishment and lease management of conservation properties, primarily in Tiong Bahru. He says, “Like most Singaporeans, I’m an intrepid foodie and have almost made an ambition of tasting different foods and unique ingredients and experiencing the cultures intertwined with them.”
He points out, “As a result of Singapore’s growing affluence, luxury ingredients such as caviar, uni, and truffles are almost a must-have when dining establishments want to up their game or add a special touch to their menus. It was time to look inwards, explore our locales and discover new gourmet flavours locally.”
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