The chefs that are conquering Asia
Their philosophies and recipes
If you thought Asian food consisted of just stir-fries, braised meat and deepfried chicken in stickynitro-green sauce … think again. Around the world, Asian chefs are making their mark with innovative menus and forward-looking dishes.
Chefs Collective is a book that sees more than 50 of these rising and renowned chefs with Asian roots share philosophies and recipes.
Chef: Jowett Yu Restaurant: Ho Lee Fook* Location: Hong Kong Type of cuisine: Modern Chinese
Why did you become a chef?
I always wanted Nike shoes but mum always bought me Reeboks. When I turned 15 she said: “Look, if you want Nikes you’re going to have to work for them.” So I started washing dishes and eventually flipping burgers. It was a lot of fun and I loved working with my hands and the atmosphere of a buzzy kitchen.
What is your philosophy in the kitchen?
Whatever dish you make, it has to be delicious first and foremost. Techniques and fancy presentation are secondary.
What is your earliest memory with food?
Standing over the wood-fired wok burner in the countryside of Taiwan at my grandmother’s kitchen. She was a very intuitive cook and everything we ate was from the farm. I remember her showing me an egg, and she told me when it was going to hatch by holding it to sunlight. Sometimes she’d take her shoes off and jump in a tub full of veggies for pickling. She was full of knowledge.
What is the name of your recipe?
Mum’s ‘mostly cabbage, a little bit of pork’ dumplings.