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date de naissance : |
23/10/1978 |
| restaurant : |
The Westin Kuala Lumpur |
| site web : |
N/A |
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My interest lies in Food Epistemology that revolves around creating innovative recipes that do not complicate the taste buds, yet still provide the elusive ‘wow’ factor. My style relies on natural and very fresh produce to deliver maximum flavours. I was taught to understand the different flavours existing in a single ingredient. My chef always told me to taste everything you cook and use all your five senses when cooking - HANDS to touch and feel our ingredients, EARS to listen to the splashing sauté and the frying, EYES to see the quality before and after cooking, NOSE to smell the wonders of aroma and MOUTH to taste whatever we cook with our taste buds. A chef once told me – ‘”Even the deaf and blind can tell the difference between sweet and salty”. I pride myself in keeping things consistent in what I cook and preserving the originality of our very own food culture. As we are proud of the diversity of our food culture here in Malaysia, it will always be passed on from generation to generation to come, stories will be told and recipes will be taught. Just like my belief in cookery.
Of course, my Silver trophy from Bocuse D’or Asia 2008 is my driving passion for now!!
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