Table Talk

Chef Carrie Scully of Tika Taka Restaurant shares on experimentation and food trends, writes Aina Izzah

Experts in the F&B industry, from restaurateurs to chefs, tell us what makes them tick and what ticks them off

Charming and bubbly, chef Carrie Scully seems like a natural at creating a calm atmosphere, despite us being in the busy, lively kitchen of Tiki Taka at Medan Damansara. Helming the Spanishinspired establishment, Carrie is of Indian, Thai and Irish descent—which was integral to her discovery (and taste) of a rich and varied food heritage. “My cultural background has allowed me to explore flavours from different gastronomic cultures and incorporate them into my own creations,” she says.

Her daring creativity to explore and implement her identity into her cuisine led to interesting recipe trials, such as experimenting with cow’s brains and tongue, which she described as, “a little adventurous for our customers, therefore it didn’t make it onto our menu. But, it’s always good to try dishes from other regions.” Opening the first Asian-fusion pintxos bar, the pint-sized beauty is a firm believer in setting a trend, as she explains, “It’s alright to follow, but it is always better to evolve and create something extraordinary yourself, instead of following something that may or may not fizzle out in a few months.”

What dish does this inventive chef recommend when dining at Tiki Taka? “The salted egg crab bun is a must-try; a heaping of spicy crab meat and creamy salted egg sauce nestled in a charcoal brioche bun, with Japanese cucumber for crunch.” She gifted us a batch of decadent brownies with caramel syrup and white chocolate, which further showcased he culinary prowess; it was one of the sweetest endings to an interview yet.

“My cultural background has allowed me to explore flavours from different gastronomic cultures and incorporate them into my own creations”