[In the Press] 2019

Couple of updates with some press the past 12 months.

Seriously Man 5-Minutes with Victoria Cheng: 'Gracious guys are the best guys."
Yahoo! Singapore Fitspo of the Week: Victoria Cheng
TEDTalk Victoria Cheng: Embrace Your Misfit
Men's Health Online Couple Fitness: Eating Healthy & Working Out Together Is The Right Recipe
Men's Health Singapore Female Fitness Influencers Whose Advice We’d Take Anyday
Kitchen Invasion (Toggle) TV Host & Nutrition Advisor Victoria Cheng
Business Insider Unleash Your Inner Volcano
Mashable Asia Malaysian LGBTQ activist gets uninvited as a speaker by TEDx. What's going on?
National Library Board Farm to Table: Reading to Innovate (Moderator, Victoria Cheng)
CLEO Lessons From Asian Influencers That Can Get You Ahead At Work
Broc & Bells Crazy Fit Asians - 16 Inspiring Fit Warriors in the Health & Wellness Industry
Men's Health Online Workout Wednesdays with Men’s Health: Tighten Up Your Core 
Men's Health MH Swolemates

TEDxTalk Singapore

One month ago, I did my first TED Talk. As some of you know, there was a bit of a situation that arose that weekend. That aside, I'd like to thank Kym Goh for helping me bring my slides to life with his artistic talent; I'm sharing some of those photos here. We're both big kids at heart, so speaking to youths in Singapore that day was quite meaningful for me.

Even as adults, so many of us are afraid to be our own kind of weird, to be seen as different. As kids growing up and encountering rejection for the first time, we all know how hard it can be to have the courage to just be yourself – especially when others make your life harder because of it. The TED Talk's event theme was You vs You–our inner struggles, so I shared a bit about my journey as a kid who was harassed and picked on in America and how I reacted (anger mistaken for strength, actually). And what I had learned from my mistakes. Someone who hadn't seen the whole talk commented on a previous IG post, in disbelief that anyone could be struggling growing up in the US. It was a naive comment; every single one of us has our own battles with being ourselves. Any country, any one, any time.

Of course, I also felt the need to be myself and inject some weird humor into it. Out of context, but here are the questions the slides were referring to:
WOULD YOU RATHER (feel free to answer in the comments).

Would you rather: be stuck in a room with one giant spider, or chased by hundreds of flying little spiders.

Would you rather: have t-rex baby arms... or have feet for hands.

Would you rather: be reborn as a man or a woman?

Lastly, thank you Kym for being you. My relationship with you reaffirms that in being yourself, it allows you to attract or find others who are the same kind of weird as you. It's the best thing ever.

View this post on Instagram

1 month ago, I did my first TED Talk. As some of you know, there was a bit of a situation that arose that weekend. That aside, I'd like to thank @kymochi for helping me bring my slides to life with his artistic talent; I'm sharing some of those photos here. We're both big kids at heart, so speaking to youths in Singapore that day was quite meaningful for me. Even as adults, so many of us are afraid to be our own kind of weird, to be seen as different. As kids growing up and encountering rejection for the first time, we all know how hard it can be to have the courage to just be yourself – especially when others make your life harder because of it. The TED Talk's event theme was You vs You–our inner struggles, so I shared a bit about my journey as a kid who was harassed and picked on in America and how I reacted (anger mistaken for strength, actually). And what I had learned from my mistakes. Someone who hadn't seen the whole talk commented on a previous IG post, in disbelief that anyone could be struggling growing up in the US. It was a naive comment; every single one of us has our own battles with being ourselves. Any country, any one, any time. Of course, I also felt the need to be myself and inject some weird humor into it. Out of context, but here are the questions the slides were referring to: WOULD YOU RATHER (feel free to answer in the comments). Would you rather: be stuck in a room with one giant spider, or chased by hundreds of flying little spiders. Would you rather: have t-rex baby arms... or have feet for hands. Would you rather: be reborn as a man or a woman? Lastly, thank you Kym for being you. I've learned that in being yourself, it allows you to attract or find others who are the same kind of weird as you. It's the best thing ever. #myweirdoboyfriend #tedtalks #tedxsingapore

A post shared by the chubby ninja (@victoriacheng) on Aug 23, 2019 at 2:44am PDT

Discrimination is real.

Speak Up. The TED Talk I didn't expect to give.

"Have you ever been rejected for no other reason than being you? Maybe because you’re a girl. Or not the right ethnicity. Or because you don’t look a certain way, or because you love a certain way.

One of the opening speakers today is no longer speaking, because the organizers were pressured to not include any discussion about homosexuality. Given that today’s very theme is about our inner struggles, I was disappointed to hear that someone had been denied to speak from the heart. I thought hard about whether or not I should speak today.

My scheduled talk is about being a misfit, growing up against certain adversities in America. For me, I eventually found my place, but there are many who have not, even right here in Singapore. I’d like to dedicate this moment to these people. I hope to see the day where we all truly get the freedom to love."

- Victoria Cheng

I added a new cue card to my TED Talk and sprung an unscheduled introduction as I walked onto stage. As you'd might expect, it won't be uploaded on any official platforms. The backstory to this: Joshua Simon announced the night before our TEDx Talks that he suddenly wasn't speaking anymore. He wouldn't say why, because he didn't want to take away from the rest of our moments on stage.. That's just the kind of guy he is. But something felt wrong; he and I were sharing our stories with a mutual mix of excitement and stress leading up to this Talk, until just hours before this announcement. I prodded other sources until I found out why.

How do I explain the kind of rage you feel when an injustice has occurred before your very eyes. How could I continue to give my talk about misfits, about facing bullies and shame, about having courage.. when this was happening right here, right now? What had gone from a predictable night of resting before an ordinary TED Talk turned into something else.  I saw only two options: Drop out in solidarity... Or once the mic was on me, to speak up. 

I chose the latter. For various reasons, including that the organizers who invited us to speak WANTED us to share these stories. But they were pressured, and caved. Someone needed to speak up and tell the truth.

I believe in the freedom to love, especially the freedom to express this love. But honestly, when the moment came to speak, I was scared. It's crazy that I was scared to say a simple statement about basic human rights. But thanks to the support of confidants who also share this anti-bullying sentiment (Rozz Lee, Paul Foster, Mark, Laibond, Athalie, Kym and others).. These are people who I know who would do the same.

This call to truth and freedom to love isn't about me, but I also feel it's important to share the process of speaking up. It isn't always easy, and indeed there are consequences over seemingly small things. Do I think that risk is worth it? Yes. Absolutely. Never underestimate the power of your voice for the right cause. Speak Up, Singapore. 

Lastly, thank you Josh for not allowing anyone to censor your story, even if it meant giving up (for now) your dream of giving a TED Talk. I think what you're saying now is infinitely more important. 

Best Butter Brands According to Chefs

You're in the dairy section of the supermarket: what brand of butter do you pick up?

There I was, asking my partner which brand I should get for the house this time, Kerrygold or Echiré? "Get the cheapest one," he replied. Glancing at the prices first, TO MY HORROR HE REACHED FOR MARGARINE.

Like quality of eggs, brand of butter is of supreme importance to me. It's a daily staple, whether in cooking or slathered over a piece of toast. But to some people, like my boyfriend, "What's the big deal? It's all the same." 

His point really had me thinking... 

...do I actually love this man?

Nevertheless, I'm convinced people of this nature just need to try the best even just once, to appreciate why it matters.

Fortuitously, a week later, we dined at the newly opened Table65 in Singapore, serving a menu which consisted of a bunch of things he normally doesn't care for: mackerel, herring, oysters, and of course, his indifference towards butter. Served in a glass bowl, the creamy, smoky, salted French butter blew his mind. He requested for multiple mini-sourdough loaves til dessert, so he could continue to eat the butter at a 1:1 ratio.

(side note, it was also one of the first times he enjoyed aforementioned seafood as well. Bravo and thank you, Table65. More about Table65's butter in the article ahead.)

So I thought to share some opinions from cooks and chef friends around Singapore. We've got a range of nationalities and personalities here, who've been so kind as to share their thoughts on butter. It's particularly interesting, since it turns out not every chef is a butter snob:

12 CHEFS AND COOKS ON
FAVORITE BRAND OF BUTTER

Chef Shen Tan, Ownselfmakechef (and my co-host on Kitchen Invasion)

1. All-Around Favorite brand of butter: Anchor Butter

2. Favorite Butter for Toast vs. Cooking: For toast, Bordier Demi Sel. For cooking, Anchor Butter, because it is from grass-fed pasture cows.

3. Other thoughts on butter: Butter is awesome. Especially when frying luncheon meat. Brown butter cake! Eat it with a fried egg in butter and migoreng.
 

Isn’t she awful? I love it.

Chef Kirk Westaway, Chef de Cuisine, JAAN

“Butter from Devonshire, south west of England, world famous for dairy production. Especially butter and clotted cream served with scones (“Devon” cream tea). It’s famously rich from free grazing cows on the rolling Devon hills.”

Chef Kirk then sent me this exact screenshot. Thanks for the visual.

Chef Huang Ming Tan, Chef Owner (JAM at Sirihouse)
(also a co-host on Kitchen Invasion, and makes good sandwiches)

1) Best all-around butter: Kerrygold - best balance of flavour, great colour, tasty to eat with pancakes (salted) and to sear and make pastries with (sweet).

2) Best butter for toast vs cooking:

Echiré for toast. That slight funk is incomparable for straight eating on toast, where you want a robust salting to complement whatever base carb you have: potatoes, brioche, sourdough, pancakes, noodles.

Kerrygold for cooking. The funk of fermented butter found in French types doesn't sit well with me. I prefer a straight nuttiness when the milk solids brown and caramelise.

3. Other thoughts on butter: I hate it when restaurants serve unsalted butter with bread. Where's the joy in eating something that hasn't been seasoned? A bland dinner roll with unsalted butter is like eating a napkin with margarine.

One of life's greatest joys is eating salted butter and bread. Fresh, crispetty baguette, just-toasted brioche or a crusty sourdough hunk. Appropriate with honey and kaya for breakfast, foie and jam for lunch, mopping jus and sauces during dinner.

KF Seetoh, Founder (Makansutra)

"I'm ol school Costolee (SCS) salted butter man, from Cold Storage. Love the sinful ones. I will add truffle oils or shavings, and blend it in when I can. Spread that toasted brioche or local baguette, and I'm a happy man.

I have even had 6 butters from 6 cows at French Laundry, none memorable la. Still my Costolee is best!"

Chef Wai Leong Woo, Chef-Owner (Restaurant Ibid)

“Usually for cooking, I think it’s all down to price. But when butter is used for eating with bread, then it gets a bit more interesting.”

Chef Bob, Walking Fridge and Founder www.Krush.sg (also a co-host on Kitchen Invasion)

1.     Golden Churn
2.     Golden Churn
3.     Golden Churn

Wholesome, nutty, and for the caramelized colour it adds to the steak when basted with it. It’s amazing.

Chef Anthony Yeoh, Chef-Owner (Summerhill)

Chef Ant knows a thing or two about fried chicken.

1. Favorite all-around butter: Kerrygold or President.
2. Échiré for toast and unsalted President for cooking.
3. Other thoughts on butter: It’s so good on Fried Chicken.

Chef Chris Martin, not the Coldplay guy, (Summerhill)

1. Beurre D'Isigny is my all-round fave, for the nutty flavour and slight tang. It's really good on its own or with a sprinkle of salt flakes.

2. Fave butter for toast: I would have to say simple good old margarine. It's not the healthiest, but eh! I grew up on it, to me it's nostalgia.

Fave cooking butter: President unsalted butter. It's got that really creamy rich flavour, which is what you're looking for in all those French dishes (damn fine for mash potatoes).

3. Other thoughts on butter: Butter is good fried meats too. Ha! Basting it over a nice piece of breaded veal chop tastes pretty damn fine. 

Chef Steven Snowdon, Executive Chef (Subrosa Private Dining), Finalist (Eat, List, Star)

1. My favourite butter would have to be Vermont creamery cultured butter with sea salt crystals. It's really good, like OMG good! It's tangy, creamy and over the top buttery butter. It's strong, reminds me of a very good homemade butter made from strong full fat farmed cream left to culture for a while. It's not for everyone, because it's strong. But if you're a butter person, it's a must try. Take it from a chef.

2. Fave butter for toast vs fave butter for cooking: President butter for cooking! It's a pretty strong butter, all around great saltiness and foams nicely when needing to baste meats or monte butter/burn noisette. It's also great for toast or adding flavourings to it, it holds up very well. Also great for baking.

For toast, President or Kerrygold pure Irish butter, very creamy, you can taste the Irish meadows. The Salted version is also very good. Quite an underdog in the the butter world.

3. Any other commentary on butter: Butter is super diverse once you understand it and how many butters vary in tastes, from creaminess to very tangy, sour, how long it's cultured for. There are so many butters on the market that are great. I've always loved French or British butters simply because in Europe we have great cream and milk, but any home made cultured butter from great cream I'm all for! Some butters are made from super strong full fat creams to very light single creams. 

It also depends on how the cattle is bred, what it's fed, diet, etc. A little experiment for the not-so-buttery peoples, would be to get three different creams, a commercial version full fat, a single cream and an Artisan farmers fresh full fat cream and make three different butters yourself, leave them to culture for different times and then test the flavors, and you'll see how diverse butter can be.

Chef Bjorn Shen, Judge (MasterChef Singapore), Chef-Owner (Artichoke)

"I don't have a preferred butter actually. I'll grab what's in front of me. I'm ghetto like that."

"At a grocery store, I'll take whatever is on special... 2-for-1. Best." But not margarine, since he recalls someone mentioning that margarine is bad cholesterol.

Chef Drew Nocente, Executive Chef (Salted and Hung)

1. Bordier has to be my all time favourite, amazing flavour and a really smooth texture.

2. For both cooking and toast, I like Kerrygold Irish Butter. It's really tasty with high fat content and rich flavour, with just a slight acidity to it. I use salted to toast, unsalted for cooking.

Chef Dayal Kesha, Jr Sous Chef (table65)

1. Favourite brand of butter would be Lescure (which is the brand we use at the restaurant). My love of butter started with Anchor, a common dairy brand in New Zealand. But I can strongly remember when and where I was the first time I tasted Lescure, and how it took me to a new level of appreciation for butter – which is kinda cool. I wouldn’t be surprised if later in life when I have my own restaurant where we make our own butter that we have a small supply of this for the guests to take home, so i can see this answer changing from being lescure to our own butter.

2. I make my own butter at home for the sole purpose of spreading on our sourdough that we also make. I don’t use so much butter at home for cooking, but i always have a block of Anchor in the fridge mainly because of the cost, but I do like using Lescure for pastries as it caramelises nicely while also working wonders for the texture of these items.

3. Making butter is quite simple and also very rewarding. It can get messy but playing around with various methods, cultures, cream varieties as well as adding various flavours can lead to some great results. The possibilities are only confined by your desire for experimentation. 

----
As you can see, there's no one true butter to rule them all. Generally, we can all agree that butter makes eating bread a million times better. For anyone who's never considered butter options before, I encourage you to experiment and taste test this affordable luxury.

PS. My current personal preference is Echiré and Kerrygold for bread, President butter for cooking at home. However, my butter quest is always active and open.