CHEF CHRISTIAN RE COM I O OF SITKA STUDIO SHARES HIS PERSONAL TIPS FOR PLATING UP!
Q HOW DO YOU START WHEN WORKING WITH A DISH THAT NEEDS TO LOOK GOOD? A It’s always, always about flavour. Looking good is something that comes much later, during the creative process. Working around the main ingredient and highlighting the protein is how I usually start.
Q WHAT ARE YOUR PERSONAL FAVOURITE WAY STOP LATE A DISH? A I always like to keep it simple. A dish should take no more than 5-10 seconds to plate. Smearing sauces on a plate to make pretty pictures really isn’t for me.
Q WHERE DO YOU GET YOUR PLATING AND COOKING INSPIRATION? TELL US ABOUT SOME CHEFS YOU’ D LOVE TO WORK WITH.
A I have worked with or have eaten at most restaurants and chefs that inspire me. Both Bo Bech & Rene Redzepi from Copenhagen; Rene for philosophy, and Bo for simplicity.
Q HOW IMPORTANT DO YOU THINK IT IS FOR FOOD TO LOOK AS GOOD AS IT TASTES?
A I think in South East Asia, people eat with their phone before themselves, which is a shame. Of course, plating is important, but it means nothing if the food is sub standard.
Local seabass is seasoned with torch ginger and kaffir lime, served with a bergamot oil and a verbena brown butter sauce. Lemon, pomelo, grapefruit, and calamansi add a citrus tanginess, and the dish is finished with wood sorrel. Cauliflower cooked...