Life in the kitchens can be tough on relationships – chefs often cite the lack of holidays and weekends to spend with the loved ones. But for chef Sam Leong of one-Michelin-starred restaurant Forest森, that recipe to success is all about having mutual support.
He has been married to his loving wife for over 25 years, have two sons in their early 20s and even named his restaurant after his wife, Forest.
“We didn’t find it tough working together in the kitchen,” says Forest. “But we adapted well, in terms of his working hours, we understood each other.”
It helps that the pair are both trained chefs. In fact, they first met at work back in 1989 and Sam had just gotten a job in Bangkok’s Novotel as a Chinese chef while Forest was assigned to the dessert station. The two didn’t notice each other for at least a year until a company holiday where they went to a disco for a staff party.
“She invited me three times to dance but I said no. When I finally gave in, just as we hit on the dancefloor, the music turned sentimental. It was like thunder and lightning struck me!" Sam laughs.
Having husband and wife in the same industry has one benefit: they understand the long hours and the few holidays together. But that’s not to say the relationship is without its tests. Forest is after all, Thai and initially had trouble adjusting to Singapore life when they first relocated here.
He has been married to his loving wife for over 25 years, have two sons in their early 20s and even named his restaurant after his wife, Forest.
“We didn’t find it tough working together in the kitchen,” says Forest. “But we adapted well, in terms of his working hours, we understood each other.”
It helps that the pair are both trained chefs. In fact, they first met at work back in 1989 and Sam had just gotten a job in Bangkok’s Novotel as a Chinese chef while Forest was assigned to the dessert station. The two didn’t notice each other for at least a year until a company holiday where they went to a disco for a staff party.
“She invited me three times to dance but I said no. When I finally gave in, just as we hit on the dancefloor, the music turned sentimental. It was like thunder and lightning struck me!" Sam laughs.
Having husband and wife in the same industry has one benefit: they understand the long hours and the few holidays together. But that’s not to say the relationship is without its tests. Forest is after all, Thai and initially had trouble adjusting to Singapore life when they first relocated here.
“She’s Thai and she married me – she has to understand Chinese culture, the language, the food all while being a mother and a wife. It was tough for her.” says Sam.
Despite both having culinary backgrounds, it’s rare that the couple find the time to cook for each other. “Chefs usually have something simple at home,” says Forest. All of which makes, this Valentine’s Day extra special for them.
The premise? To cook dishes for each other meant for sharing.
“To me, the Valentine’s Day dishes you cook at home for your guest has to be simple,” says Forest. “It must be sexy and definitely has to be delicious.”
Sam adds: “Today, she’s cooking for me a pomelo salad and I will do a main course of steamed crab claw with egg soufflé. She will do the finishing dessert: Chocolate.”
It’s a dish of dark chocolate cream covered with chocolate soil brightened with a burst of strawberries and garnished with flowers.
The dessert is perfectly enjoyed with a bottle of Hennessy X.O – a cognac crafted by Maurice Hennessy as a drink meant for sharing way back in 1870. The spirit contains a blend of over 100 eaux de vies which are nurtured in oak barrels and is known for its depths and a flavour journey that includes flowing flames, a spicy edge and a chocolate lull.
“You can’t miss chocolates during this day,” laughs Forest. “Though actually every day should be Valentine’s Day because I can eat chocolate everyday!”
As the pair wind down over their meal, the bond they have with each other becomes evident as they laugh, joke and compliment each other’s dishes.
“Happy Valentine’s Day,” says Sam. Forest adds: “May you share the day with your loved ones.”
Despite both having culinary backgrounds, it’s rare that the couple find the time to cook for each other. “Chefs usually have something simple at home,” says Forest. All of which makes, this Valentine’s Day extra special for them.
The premise? To cook dishes for each other meant for sharing.
“To me, the Valentine’s Day dishes you cook at home for your guest has to be simple,” says Forest. “It must be sexy and definitely has to be delicious.”
Sam adds: “Today, she’s cooking for me a pomelo salad and I will do a main course of steamed crab claw with egg soufflé. She will do the finishing dessert: Chocolate.”
It’s a dish of dark chocolate cream covered with chocolate soil brightened with a burst of strawberries and garnished with flowers.
The dessert is perfectly enjoyed with a bottle of Hennessy X.O – a cognac crafted by Maurice Hennessy as a drink meant for sharing way back in 1870. The spirit contains a blend of over 100 eaux de vies which are nurtured in oak barrels and is known for its depths and a flavour journey that includes flowing flames, a spicy edge and a chocolate lull.
“You can’t miss chocolates during this day,” laughs Forest. “Though actually every day should be Valentine’s Day because I can eat chocolate everyday!”
As the pair wind down over their meal, the bond they have with each other becomes evident as they laugh, joke and compliment each other’s dishes.
“Happy Valentine’s Day,” says Sam. Forest adds: “May you share the day with your loved ones.”
More on Hennessy
Hennessy is a cognac distillery founded in 1765 by Richard Hennessy, an Irishman and former officer in the King of France's army. His know-how has been passed down for 250 years and elevated to an elegant art form that rests on three concepts: careful selection of the eaux-de-vie, its maturation as well as blending.
The Hennessy X.O featured in the video is a robust amber cognac with peppery and wild cocoa notes softened by dried and preserved fruits. On the palate, it is richly textured and appreciated equally with ice or a splash of sparkling or still water.
Exclusive for Michelin Guide Singapore Digital readers: Experience the magic of Hennessy's sharing spirit and bring home a bottle at preferential rates. Get more details here.
Hennessy is a cognac distillery founded in 1765 by Richard Hennessy, an Irishman and former officer in the King of France's army. His know-how has been passed down for 250 years and elevated to an elegant art form that rests on three concepts: careful selection of the eaux-de-vie, its maturation as well as blending.
The Hennessy X.O featured in the video is a robust amber cognac with peppery and wild cocoa notes softened by dried and preserved fruits. On the palate, it is richly textured and appreciated equally with ice or a splash of sparkling or still water.
Exclusive for Michelin Guide Singapore Digital readers: Experience the magic of Hennessy's sharing spirit and bring home a bottle at preferential rates. Get more details here.
This post is brought to you in partnership with Hennessy
