CHEF SANG-HOON DEGEIMBRE

Harper’s Bazaar (Malaysia) - - Life -

Meet the two Miche­lin-starred chef of Bel­gium’s renowned L’Air du Temps. Chef ex­traor­di­naire Of Korean and Bel­gian her­itage, this award-win­ning chef is famed for his unique brand of molec­u­lar gas­tron­omy. Re­cently a guest of Sin­ga­pore’s The White Rab­bit for the World Gourmet Sum­mit 2014, Chef Sang-Hoon thor­oughly en­joyed cook­ing in the city he calls “the door be­tween East and West” and see­ing the in­flu­ence of Asian flavours in Western cui­sine. “I be­lieves Asian cui­sine of­fers very pow­er­ful and fra­grant flavours,” he says. In­spi­ra­tion His huge farm and gar­den in Bel­gium. The herbs, veg­eta­bles, and flow­ers he grows him­self are de­liv­ered fresh to the kitchen. “My re­gion of­fers me so many trea­sures and pos­si­bil­i­ties, and my in­no­va­tion comes in when I use the sim­plest, com­mon in­gre­di­ents,” he re­veals. Se­cret in­gre­di­ent Chef Sang-Hoon is not only a great chef but also one of the best som­me­liers in Bel­gium, so it’s no sur­prise that he thinks about the pair­ing of food and wine even be­fore the cook­ing process be­gins. “Choose the wine first and pair the dish ac­cord­ingly, as a dish can be mod­i­fied and wine can’t.” Sig­na­ture dish “I have a recipe that com­bines Korean and Bel­gian cui­sine – ravi­oli with snails and ssam­jang brown but­ter. Ravi­oli is typ­i­cally a Euro­pean dish, and snails are an em­blem of my area. Ssam­jang is quintessen­tially Korean and gives a won­der­ful spicy taste and flavour to this prepa­ra­tion, while the brown but­ter adds rich­ness and smoothes ev­ery­thing to­gether. It tastes like a nice sur­prise in your mouth!” L’Air du Temps, Rue de la Croix Monet, Éghezée, Na­mur, Bel­gium. Tel: +32 81 81 30 48. ww.air­dutemps.be

Chef Sang-Hoon

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.