Hi, my name is Christopher Kong. I'm 32 years old and I'm the chef owner of Dearborn's Summer Club in Singapore. So Dearborn is an intimate setting private dining supper club that we host out of our home two days a week, Fridays and Saturday. We focus on modern American cuisine. So for the sourdough that we're making the first dish, we'll be needing all the dough and then resting it for about 12 hours and then we'll score it and bake it in the oven and then that will be an amazing sourdough that's locally born and raised in Singapore. Then we'll also make some butter with French cream so 35% fat it needs to be above that and we'll be whipping that and splitting the butter and making butter and butter milk and then we'll clean the butter and then you have fresh butter. The second dish we'll be doing is Angelo T pasta which is a handmade pea pasta and we kind of prepared it in a way that I grew up kind of eating the food and the taste that are familiar. That's stuffed with peas, pecorino, sunflower, chives and tarragon. We use a lot of local suppliers and also farmers that are kind of just like people that we know that are like farmers who grow stuff for the garden for us like you have a local farmer that's an auntie and uncle that kind of deliver every week to us so we get our local foliage. We'll just glaze it with the little broad bean leaves and a little butter as well. For the eggplant it's charcoal grilled eggplant so Indian brindrol small eggplant. We're gonna glaze it and then we'll finish it with a sesame sauce on the side and then it'll be a tomato, pepper relish and then puffed quinoa on top of that. The dessert will be a whole pineapple that we've poached. We half of the ring that will be serving and it'll be filled with an olive oil mousse, a little bit of pineapple yuzu granite just to finish with lemon oil and yogurt sabley as well. With that we only focus on green screens and sustainable seafood. Our model is to be a planet first business. After working with a lot of fine dining restaurants I realized there was a lot of wastage and we wanted to reduce the waste and try to reduce our carbon footprint as much as we could so this is why we kind of have these three fundamentals that we value. We have some local herbs growing. We tried to grow as much as we can but obviously certain things grow better than others. Rosemary, some tarragon, some pentas flowers as well. Usually some of all other things nothing too big just because we are in a house and we don't get direct sunlight all the time. There was a lot more to the culinary world than just cooking. There was a whole side of hospitality management and all this that was very intriguing to me. For what I want people to gain is when people come here I want them to feel welcome, feel warm, feel invited. It's supposed to be our home. It's a relaxed environment. It's a place to kind of just forget where you are and just have a good time with friends and family and enjoy a good meal. I think that's very important especially when you're eating together or when we're so busy. Nowadays I think it's nice to just have a good conversation together. You're going to have this feeling you're going to be a friends and family and you're going to have a good time so this is the same kind of feeling that we want to focus well when people come to dear point. So this feeling of being with friends and family and ensuring this good experience.