CHEF CHRIS­TIAN RE COM I O OF SITKA STU­DIO SHARES HIS PER­SONAL TIPS FOR PLAT­ING UP!

Home & Decor (Malaysia) - - Feast -

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 three dif­fer­ent ways take cen­tre stage in this dish: pureed with lots of cream and but­ter, burnt for bit­ter­ness, and then raw, thinly sliced, for texture. The sauce is made from the bones of the fish, with white wine and cider vine­gar made in Sitka. A touch more cream with lots of trout and her­ring caviar adds that fi­nal luxe fac­tor. “There re­ally is no se­cret to plat­ing beau­ti­ful dishes. Sim­plic­ity is al­ways key. Keep it nat­u­ral.

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