Chef: Sun Kim Restau­rant: Meta* Lo­ca­tion: Sin­ga­pore Type of cui­sine: Con­tem­po­rary Asian

Paradise - - Living | Food -

Why did you be­come a chef? Since I was young, I was al­ways cu­ri­ous with food when I was help­ing out in my mother’s restau­rant. It also made me very happy when­ever I saw my fam­ily en­joy my cook­ing. That was when I re­alised be­ing a chef was the right path for me. What is your favourite food city in the world? Sin­ga­pore. There is no other city in the world where you can get a plate of de­li­cious lo­cal cui­sine at the most af­ford­able pric­ing. What cook­ing tip would you give a be­gin­ner cook? Un­der­stand the in­gre­di­ent you are us­ing, and be sen­si­tive to the tem­per­a­ture of the food you are cook­ing. What is the name of your recipe? Guksu. Why this recipe? It’s my favourite child­hood noo­dle dish, and it is easy for home cooks.

Chef: Bern­hart Denny Su­marko Restau­rant: BLANCO par Man­dif* Lo­ca­tion: Bali Type of cui­sine: Pro­gres­sive In­done­sian Most un­der­rated Asian in­gre­di­ent? I think co­rian­der de­serves more at­ten­tion, as it can add an­other layer to any­thing it touches. Big­gest mis­con­cep­tion about Asian food? Um … it’s al­ways spicy and has to be eaten with chop­sticks. What cook­ing tip would you give a be­gin­ner cook? In­vest in a good knife, good salt and a good at­ti­tude, and ev­ery­thing will be re­vealed to you at a cer­tain pace. No rush. What is the name of your recipe? Sate kamb­ing (lamb sa­tay). Why this recipe? Sate, usu­ally refers to any­thing you put on the skewer – be it chicken, beef, or lamb – and we smother it with a com­bi­na­tion of peanut and sweet soy, and a bit of chilli. It’s ev­ery­where in In­done­sia.

Chef: Mar­garita Fores Restau­rant: Cibo* Lo­ca­tion: Manila Type of cui­sine: Ital­ian What cook­ing tip would you give a be­gin­ner cook? Many young chefs in the in­dus­try to­day have come by way of pro­fes­sional culi­nary schools. Schools may churn out pretty much the same grad­u­ates with the same skill sets, but what re­ally sets a chef apart is their per­sonal ex­pe­ri­ence. The chef who as­pires to suc­ceed should be like a sponge. They should learn as much as they can from their home town and cul­ture, and have a de­sire to travel. The learning and in­spi­ra­tion they gain from their trav­els and ex­pe­ri­ences, and from meet­ing other peo­ple in the in­dus­try, will help set a chef apart. What is the name of your recipe? Crab mil­ho­jas of wa­ter spinach gnocco and cala­m­ondin gel. Why this recipe? It best rep­re­sents my back­ground from start­ing with Ital­ian and even­tu­ally ap­pre­ci­at­ing my na­tional cui­sine.

Chefs Col­lec­tive

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