MASANORI ITO

Head chef at 40 Kong

The ingredients that I can’t live without are salt and water. They’re the essence of life, and the essence of each meal.

The only thing I won’t eat is liver. Even though I know it’s very good for my health.

If I were on a desert island, my last meal before I left civilisation forever would be Lebanese food. I’d eat at Em Sherif at The Address Downtown. I love the hummus, tabbouleh and warm bread.

I’m inspired by the French greats: Pierre Gagnaire, Michel Bras, Arnaud Bignon. They reinvented French cuisine and set the bar for modern chefs.

If I could escape to any city for a weekend of eating, it would be New York. The dining scene there is full of experiences that are as mindblowing as they are hidden.

The key to the perfect meal is practice. Plus, as clichéd as it sounds, the more love you put into making a meal, the better it is.

Dubai has become a magnet for Michelin-starred chefs. I’m motivated by the competition.

I try to keep cool in the kitchen. I relax after a stressful shift by eating ice cream.

If I hadn’t become a chef, I’d be a politician. Or a monk.

H Dubai, Sheikh Zayed Road, Dubai, daily 5pm to 3am. Tel: (04) 3558896. Metro: World Trade Centre. 40kong.com