Pots and Pans for Little Hands

"All children love to cook. It's only a matter of whether their parents allow them into the kitchen," says Yeo Kian Tiong, 37, Chef and General Manager of Ramen Monster at Novena Square.

Kian Tiong knows this first hand - he and his twin brother began cooking when they were only eight years old. As the boys both showed a flair and passion for it, they received their own pots and pans, in sizes that their little hands could manage.

Their favourite activities were making omelettes and cooking eggs in different ways. It is no wonder then, that the Ni Tamago (poached egg with runny yolk, Japanese style) is a draw at Kian Tiong's restaurant now.

Of course, he has got more than eggs in his repertoire. Kian Tiong is a professional chef with a degree in French Culinary Cuisine from the world famous Cordon Bleu in Austin, Texas, in the United States.

Nonetheless, humble as egg dishes are, they continue to be featured on the menu at home. In fact, one of the ways Kian Tiong bonded with his stepdaughter, Rachel, now aged 13, was by teaching her to make scrambled eggs.

Why Eggs and Why Not Eggs?

According to Kian Tiong, it makes sense to use eggs when teaching children how to cook because they make for an inexpensive ingredient. “You will not be worried about the dish turning out less than ideal,” he explains.

However, Kian Tiong recognises too, that younger children may not be able to fry an egg. This is because they have yet to develop the hand dexterity necessary to maneuver a pan and flip the eggs. It might also take a while before a child can grasp how hot the pan should be. This may make the process rather daunting for both adult and child – especially if Dad does not really know how to cook.

In the face of such a challenge, Kian Tiong offers an alternative. “Baking cookies is a foolproof (safe and easy) activity for dads and younger children,” he suggests. (see Kian Tiong’s Cookie Recipe)

Chef Dad and the Toddler

Kian Tiong thinks that age does not have to be a barrier when it comes to cooking. At home, his two-year-old son, Austin, gets to play with toys that resemble utensils. Austin uses his imagination to serve up splendid ‘meals’. At times, when Kian Tiong is preparing dinner, he even allows Austin to stir the pot – with full supervision, of course.

When the restaurant is not too busy, Kian Tiong brings Austin along so that the little boy gets to see what goes on in the kitchen. How apt it is that Austin visits his dad’s Ramen restaurant regularly- after all, the place was named after him.

Before opening for business, Kian Tiong and his wife Eileen were trying hard to come up with a name for the restaurant. They considered calling it “Ramen Monster” after the very active Austin who was affectionately referred to as a “monster” because he was such an energetic boy.

The name worked for them. Along with the name, a series of illustrated Ramen Monsters was inspired, and created as graphic design elements for the restaurant’s interiors and marketing collaterals. Coincidentally, one Ramen Monster came with sharp incisors, bearing a resemblance to Austin.

Bringing up children, especially a bouncing toddler, takes teamwork. “You need each other,” says Kian Tiong, describing how he and Eileen share the load of share the load of caregiving. Being a father has allowed Kian Tiong to appreciate “another level of love.” He reckons that he had often heard about the depth of a dad’s love, but did not really understand it until he took on that role.

Dad's Hokkien Mee*

It is evident that family plays an important part in Kian Tiong’s life.

Nearly every day, Kian Tiong and his family gather at his parents’ house for dinner. They are also joined by Kian Tiong's five siblings, their spouses and the children.

Kian Tiong is proud to tell anyone that his parents are great cooks. To him, Dad's Hokkien Mee is still the best in Singapore because it is firm outside and moist inside - having soaked up all the splendid stock made possible only after hours of boiling good quality ingredients.  This is not surprising as Kian Tiong’s parents sold Hokkien Mee in the past.

It was in helping out at the hawker stall that Kian Tiong’s dream of becoming a chef was first ignited. Today, he helms the kitchen of a restaurant he founded. And, more importantly, he heads a family that is bonded by love for each other, and enjoys cooking together.

 

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About the Author: The Dads for Life Resource Team comprises local content writers and experts, including psychologists, counsellors, educators and social service professionals, dedicated to developing useful resources for dads.

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