I'm Paulo, I'm the Secretary of the Chef at Scourge and W.T.A.L.E. in Singapore. For Italy, south of Italy, very small village where we go on vegetable. My mum loves to cook and that's where all the passion for cooking, for flavours, for natural ingredients came along. Hello, Tom. Hi, how are you? Hi, sir. So, what's the next source right? Before we change this menu, we spend about three to four months in a town, the Swiss chef, to find the right product, to find the right ingredients, to try to bring only the finest ingredients that you can find around. Hey, buddy. What have you got today? We got Argentina's tenderloin. Cool. Nice. That's right, beautiful. Chef, this is Argentina's tenderloin. Yep, we have two. So, that's our fortnight, right? Yes. Max. We have an octoy of the chef. This is our chef's take, our signature, four numbers, and then the tenderloin. Good. Nice. How are you going to see that? That looks beautiful. Chef, this is our intimate room. Nice. Perfect. The last one will be the Heron tomato chef. Nice. Smell that. Jordan. Smell that. It's beautiful. Thank you, Mr. Chef. We started at 15. That's where I actually get my first job when I start to be in a restaurant, and I start as a polishing glasses and dish washing. My chef put me in the kitchen after eight months. There was the first time when I actually stepped in the kitchen and started rolling meatballs. You get excited when you get the feeling of touching ingredients, when you start making something that you feel is yours. And even if you do 10, 12 hours and you go home, you still proud. The feeling is still with me now, and that's why we keep on going, and that's what pushed me to keep the boundaries and keep on going. So we'll prep in the tenderloin for tonight's dinner. This is the chef's baguio, and then after this we're going to prep the Argentinian. We just keep it simple. We're just going to trim. Remove all the fat and the muscles, so the meat is much more lean, much more tender. And we're just prepared for tonight with salt and pepper. That's it. We don't use any oil or any butter or any other flavoring for our meat. We just want to make sure that we keep the flavor as it is. Some plays will marinate. That's the beauty of a skirt restaurant, where we keep our product as it is. Natural. All the flavor of the meat is actual, the natural meat. And nothing else. My favorite cut is actually a ribeye. Ribeye has flavor, and it has the right amount of fat compared to a tenderloin. A tenderloin is one of the most expensive. It's the lean part, so there is no fat. Some people like it, but I just think that you need to have the nice natural balance of fat with your meat. The better the garlic, the better flavor you go. Here's a skirt. We have different cuts, different breeds. Obviously, we want to make sure that our guests have a different experience with us. We start with our share skirt, because they supply only for us. We also have a grain-fed US meat. Normally, when they would go for a US meat, they would always talk about baguio. But we went a little bit outside the box, and we went for a grain-fed. We went for natural, almost free. We also have a grass-fed Argentinian beef, by intense and strong flavor. And our Japanese Tajiki baguio, which is A5. The skirt is, it's not your regular steakhouse. We are a modern grill. With European flavors, European twist, a very bolder grill. We always try to be different. We want to use classic techniques to a modern way of plating and modern way of approaching the flavors. Right, guys, so tonight is going to be a special night. Let's make sure we set before 6 o'clock. Anything that we showed, anything that we don't have, speak up now. Last night was busy, but it was good. It was no issue. So let's make another night, like last night. It was good, and have fun. Let's get ready. Let's have a quick bite, and then we're good to go for service. Alright, thank you. So far we have 61 packs. First table at 6, last table at 8.45. 6.15, one table for 2. She has nuts allergy. Last table is at 8.45, one table for 2. My favorite part of the day is the service time. I knew the four of your four scallops, one rabbit, three steak. One rabbit. Really? So Jordan, give me six rabbit, please. Tom, can I have one rabbit, please? Service. At 6 o'clock, you're just in the kitchen with your own team. And there's a kind of isolated room where you forget all your problems. You forget all what you have outside, and you just solely focus on ingredients on the food. And make sure that you give the best experience to the guest. Alright, table five is the second course. One in baguette and the loin, one $10.00, one tomahawk, the age, one broccoli, one mushroom, making cheese, one black cabbage. Tom, can I have one octopus, three rabbits? We're a dinner for 14, it's gone, guys. We use very particular grill to cook our meat. It's the Amos Argentinian pavila grill. It's an uphill flame grill, which is filled with charcoal and apple wood. The reason why we use this grill is because the meat is in contact with the heat. You will get the flavor of the charcoal, get the smokiness of the apple wood. We've been cooking for 17 years now. The team that I'm working with at the moment in the kitchen, I think is one of the guests team that I have had. They're really open minded and they're really pushing the banners until we achieve whatever we want to achieve. Sometimes the long hours can be one of the points where some of the chefs or wherever is approaching to be a chef, wants to quit or already go. It definitely takes passion. You need to have love and respect of the ingredients and the items that you use. That's what we're trying to do here at Scourge. We're always trying to give a full experience to the guests and it's just about feeding them or just putting the food on the plates and sending them out. The most rewarding part is the closing time. It's the 10 o'clock when all the guests leave in the restaurant with a smile in the face. It's a little deep breath with the chefs and you say, you know, the evening went well. We did the 120 colds. There was no problems. Thank you for today. Thank you, Chef. Thank you, Ali. Jordan. Mr. Jordan. Thank you, sir. All right. Good job there. Three minutes first. That was nice. Good job. Thank you very much. Have a good night. I personally believe that once a chef reaches a point where he says, I know everything. I believe it's a time to take the jacket out and hang it on the wall. I'm still learning every single day and I'm learning from everybody or from my team or any feedback that the guests give us every day. I definitely see myself cooking more. It's something that really takes the stress out in some way and so I don't see any plan of stopping and I just want to keep on going, keep learning. Being a chef is always a learning journey. Thank you.