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After five years of running successful wellness-food subscription service Green Kitchen, chef Max Mepham, who trained in Michelin-starred kitchens in Europe, opened his first physical cafe, GK+, two months ago at the Westin Hotel at Asia Square, serving up clean bowls made with seasonal produce, house-made dressings and gut-friendly ferments, as well as coffee sourced directly from Southeast Asian jungle farms.<\/p>\n
\u201cWhen I\u2019m invited somewhere, people always think I\u2019m going to bring healthy food because I\u2019m the founder of Green Kitchen and it\u2019s a healthy concept. Everyone assumes I\u2019m eating broccoli all day, every day,\u201d he said. The truth is, \u201cOn the weekend, I go for it with whatever I want\u2013 <\/span>lots of naughty food, lots of indulgences.\u201d<\/p>\n Originally from the UK, he leans towards a casual potluck classic: \u201cMy go-to potluck dish is leftover turkey sandwiches. I grew up between England and Ireland, and Christmas for us is a real hybrid with a lot of American influences, especially with the turkey. When turkey\u2019s done properly, it\u2019s incredible. We put a lot of work and focus into Christmas dinner \u2013 <\/span>the turkey, the ham, the duck, the cheeses, the stuffing, everything \u2013\u00a0<\/span>but honestly, the next day is the real magic.\u201d<\/p>\n That\u2019s because \u201conce all the effort and drinking and fun is done, that\u2019s when the hard work is over and you actually get to enjoy the food without cooking. The next day, when you\u2019re making turkey sandwiches, everyone makes their own version, and you\u2019ve got this amazing spread of fillings, sauces, gravies, potatoes, ham, turkey \u2013\u00a0<\/span>basically, a Christmas deli in your house. It\u2019s great because you can have three or four different sandwiches in the day out of the leftovers, and they\u2019re all equally amazing with completely different flavours.\u201d<\/p>\n He added: \u201cA lot of how I\u2019ve been brought up with food is home cooking \u2013\u00a0<\/span>amazing pickles, great proteins, high-quality vegetables, different textures and really strong flavours. Homemade equals healthy.\u201d<\/p>\n For the ideal festive sandwich, he recommends layering your turkey with beef stuffing, gravy, mayonnaise, glazed ham, brie, cranberry sauce and pickled red cabbage, and, \u201cif you\u2019re being extra naughty\u201d, \u201croasted carrots and roasted potatoes\u201d.<\/p>\n \u201cPeople know when I\u2019m turning up with sandwiches, they\u2019re going to be insanely good, and they always end up getting smashed.\u201d<\/p>\nPEACH BLOSSOMS’ EDWARD CHONG: HAKKA SALT-BAKED CHICKEN LO HEI<\/h2>\n<\/div>\n