The name JAM comes from the first letters of our first names. In sequence, here's the crew.
I love the name. Alroy came up with it one day while we were at Ming's house messing around in the kitchen. Ming's mum was talking to us and asked what we would call ourselves in the future and Roy just spat it out. I was on the crapper at the time but I heard it loud and clear and loved it. That was more than 2 years ago and we've come a long way since. The logo was only finalised this year after a lot of struggle on Ming's part to get the design finished.
Simple, unassuming and yet elegant, quite like our food. I am sure I pissed Ming off quite a bit with all the hounding I did for him to get this done. It's irritating though, when people ask what JOM is. Once that was done, I got the email accounts and website set up, jackets embroidered and the calling cards embossed fairly quickly. Overnight, professionalism x 10,000.
Our charges are low, you will probably never see anything above $100 a person for an individually plated meal with up to 8 courses. Communal plating of 5 dishes goes as low as $50 a person for a large group. We made it this way for several reasons.
- We're not doing this for profit
- We don't want to over reach and go beyond our capabilities
- We don't believe that access to such services should burn a hole in your pockets
Our cuisine is simple. We take the flavours we like and express them with the ingredients we're familiar with so expect to taste limau purut, lengkuas, gula melaka and tau cheo in our cooking. Having spent almost 7 months in Vietnam on my Industrial Attachment, I must admit that my cooking of late has been influenced by Vietnamese flavours. Some dishes are reinterpretations like this chả cá Thăng Long,
while others are original creations like this tomato, avocado & prawn salad.
Our plating is simple, to save on costs and to showcase the ingredients used.
Each new client gets a customized menu to fit the theme and reflect the personal preferences that he/she has. After all, it's a meal in your own home, you should get whatever you want. Many people have told me that the JAM website needs to be spruced up but I designed it to be deliberately enigmatic. Before all the press coverage happened, all our clients were recommended to us via word of mouth. This suited us perfectly because we are weekend warriors in the kitchen and this method was just right for the amount of time we could commit to cooking. The site simply serves as a point of contact for those already in the know and as a shell for us to 'chope' the domain name.
So here's a little introduction to what I do at JAM :)
To contact us, drop me an email or visit the website.