Know Your Knife Cuts: Culinary Techniques Behind Old Airport Road Food
Whether you’re a professional chef, a home cook, or a hawker food lover, mastering knife cuts isn’t just about style — it’s about precision, presentation, and even taste. In kitchens across the world, from Michelin-star restaurants to the sizzling stalls of Old Airport Road Food Centre, knife skills shape the food we eat — literally.
In this article, we break down the most essential knife cuts, how they’re used, and where you can spot them in your favourite Old Airport dishes.
Why Knife Cuts Matter in Cooking
Knife cuts affect more than just aesthetics. They control:
- Cooking time
- Texture
- Mouthfeel
- Even seasoning and browning
A properly julienned carrot will cook evenly in a stir-fry, while a neatly diced onion will sweat consistently into that rich bowl of Lor Mee or Char Kway Teow. At Old Airport Road Food Centre, where hawker legends work with incredible speed and efficiency, precise knife work is second nature. Many veteran chefs have trained for decades to perfect every slice.
The Most Common Knife Cuts (Explained Simply)
| Knife Cut | Description | Approximate Size | Where You’ll See It |
|---|
| Julienne | Long, thin matchstick-like strips | 2–3 inches long, 1/8 inch wide | Carrot strips in popiah or salads |
| Batonnet | Thicker than julienne (French fry size) | 2–3 inches long, 1/4 inch wide | Thick-cut veggies in Western dishes |
| Dice (Small, Medium, Large) | Cubes of varying sizes | ¼”, ½”, ¾” | Onions, potatoes in soups, fried rice |
| Brunoise | Tiny uniform cubes from julienne | About 1/8 inch cubes | Garnishes or sauces |
| Chiffonade | Thin ribbons of leafy greens or herbs | Varies | Sliced basil in Thai or Peranakan dishes |
| Paysanne | Thin, flat, rustic shapes (round/square/triangular) | About ½ inch | Seen in Chinese soups and stews |
| Mince | Extremely fine chop (usually garlic/onion) | Almost paste-like | Sambal, garlic oil, sauces |
| Rough Chop | Irregular chunks | No exact size | Wok-fried veggies, zi char dishes |
Knife Cuts in Action: Real Examples from Old Airport Road Food Centre
Let’s bring the technical terms to life by pointing out real dishes and stalls at Old Airport Road where you’ll see these cuts in action:
Xin Mei Xiang Lor Mee
- Mince: The braised pork is finely shredded/minced for an even, velvety mouthfeel.
- Julienne: Bean sprouts and fried shallots often come sliced uniformly.
- https://oldairportroadfoodcentre.com/xin-mei-xiang-lor-mee-menu/
Nam Sing Hokkien Fried Mee
- Rough Chop & Dice: Spring onions and garlic are diced or chopped roughly adding bursts of flavour in every bite.
- https://oldairportroadfoodcentre.com/nam-sing-hokkien-fried-mee/
Western Barbeque
- Batonnet: Fries served as sides showcase this cut perfectly.
- Dice: Their side of coleslaw includes diced cabbage and carrots.
- https://oldairportroadfoodcentre.com/western-barbeque-menu/
Chuan Kee Boneless Braised Duck
- Paysanne: Duck slices are layered and cut diagonally for presentation.
- Mince: Garlic used in chili sauces is finely minced.
Why Hawker Chefs Excel at Knife Skills
Hawker food is fast, hot, and full of flavour. But behind the speed is incredible precision — especially with prep.
At Old Airport Road, many stall owners prepare for hours before service begins:
- Chopping hundreds of garlic cloves
- Uniformly slicing meats to ensure even cooking
- Mincing chili by hand for that perfect sambal
It’s this attention to knife work that transforms humble ingredients into legendary dishes.
How to Improve Your Knife Skills at Home
Inspired by the masters at Old Airport? Here are some tips:
- Invest in a good chef’s knife – One sharp, quality knife is better than a full dull set.
- Practice the claw grip – Keep fingertips tucked while cutting.
- Cut uniform sizes – It makes cooking faster and tastier.
- Learn the basics – Start with dicing onions, julienning carrots, and mincing garlic.
Final Words
Knife cuts may seem like fine-dining territory, but they’re the silent foundation of every great hawker dish. At Old Airport Road Food Centre, knife skills are not just technical — they’re a tradition passed through generations of hawker heroes. So the next time you enjoy a bowl of Lor Mee or Char Kway Teow, take a closer look — every slice, chop, and mince tells a story of skill, speed, and soul.