Ask A Chef: Dining trends, bizarre food requests, comfort food, and more

As Malaysians, we always talk about our love of food, but how much do we know about the people that serve them at some of the best restaurants in town? Like many other service industries, the culinary world is rife with challenges and ever-changing trends to keep up with consumer demands. 

In this chapter of our Ask A __ series, we speak to three locally renowned chefs for an insider’s perspective on the culinary industry, including their most bizarre food requests, dining trends, and more.

 

Raymond Tham, Executive Chef and co-owner of Beta and Skillet

When did you realise you wanted to become a chef and why? 

I’ve always dreamt of being a chef and owning a restaurant since I was six or seven years old. Growing up, I learnt how to cook dishes from my mother and grandmother, and also did my own experiments in the kitchen. While many young kids were watching cartoons, I was watching cooking shows such as Yan Can Cook.

 

How would you describe “good food”?

Good food to me is harmonious, well-balanced, and well-executed. 

 

What is something most people (outside the industry) don’t know about your job as a chef?

I think a lot of people assume chefs will cook at home for their loved ones, or that it’s a glamourous job that makes you look like a superstar (like chefs you see on TV). In real life, chefs work like crazy with super long hours. It’s very stressful and you won’t able to take it without both mental and physical strength. 

 

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What is the most bizarre food order/request you have ever received?

I’ve had some people requesting for a vegetarian option or citing allergies for ingredients they don’t like, when they are actually not a practising vegetarian or allergic to said ingredient.

 

Name one dining trend that you hope to see more of and one that you will not allow in your kitchen.  

One dining trend I hope to see more of is sustainable cooking, where we try to utilise every part of the animal or vegetable so there’s less wastage. Something I will not allow, on the other hand, is using the most expensive or premium ingredients, but without much thought or creativity—that’s just a waste of good produce. 

 

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What is your go-to comfort food and where would you recommend trying it?

My go-to comfort food is chicken hor fun and one of my favourite places to try it is at Guang Ji Ho Fun and Chicken Rice in Jalan San Peng, Pudu. 

 

What is the most valuable piece of advice you have for aspiring chefs?

Things won’t come easy. You have to work hard for it and don’t judge a book by its cover.

Follow Chef Raymond on Instagram for more updates or visit Beta, Skillet, and Burnt & Co. to discover his food.

 

Mandy Goh, Executive Chef of The RuMa

When did you realise you wanted to become a chef and why? 

During my Form Five year, after SPM, I started to discover an unwavering passion for the culinary field. My late father tried persuading me to pursue engineering, however, I went against the grain and decided to choose my own path in the world of culinary arts. I was heavily inspired by observing the chefs in Penang’s hawker centres and their “wok stirring dance” techniques, and I wanted to be just like one of them. During my pursuit, my late uncle aided me tremendously by securing me a position in Mandarin Oriental, Kuala Lumpur. There, I discovered the wonders and diversity of the culinary arts, which influenced my decision in further pursuing my passion in this sector. 

 

How would you describe “good food”?

Good food is a journey and experience that creates an everlasting memory through the palates of every individual, by curating recipes with quality produce and meticulous techniques.

 

What is something most people (outside the industry) don’t know about your job as a chef?

Most people who are not in the culinary industry aren’t aware of the amount of time and effort that goes into creating each dish. It all starts from research and development of the menu, curating each dish through a variety of ingredients, then further adjusting each of them, test plating, before finally officialising the menu. The life of a chef is complex and not as easy as some may think it to be. Being a chef, you truly need passion, grit, a great palate, and creativity. There are long hours on your feet, constant changes, and having to adapt and improvise in certain circumstances. 

 

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What is the most bizarre food order/request you have ever received?

Occasionally, I receive some bizarre food orders and it’s quite a challenge to convince the diners who have specific preferences. For example, I had a request to cook charcuterie meats (with heat) as the customer thought they were still raw (context: the way charcuterie is made doesn’t involve heat-based cooking). However, at the end of the day, I was able to educate them to try something different, which was a gratifying experience to be able to do so. 

 

Name one dining trend that you hope to see more of and one that you will not allow in your kitchen.  

For me, any dining trend or concept may or may not work depending on the general market’s opinions. Every chef puts 100 per cent of effort into producing a concept or a trend but it may not be suitable as everybody’s preferences are different. In today’s society, it is very easy to criticise dining concepts on social media but I would prefer for the customers to make it known directly to the service crew or the chefs.

If I had to name one tricky dining trend, I would say vegetarian dégustation menus. Perhaps it requires a couple more years to educate diners about how natural products can be more valuable than protein. I won’t be stubborn about this by saying I would not allow it in my kitchen, but I think we still need to educate diners not to compare the prices we offer in Malaysia versus other countries. Unfortunately, we still have comments until today that the prices for Malaysian restaurants are overly expensive.

 

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What is your go-to comfort food and where would you recommend trying it?

Without a doubt, my first choice for my go-to comfort food will most definitely be Penang street food. I like to go to the markets such as Cecil Street Market, Chowrasta, and Chai Leng Park for local homey food prepared by “uncles” and  “aunties”—who are the best chefs, in my opinion.

 

What is the most valuable piece of advice you have for aspiring chefs?

Remember that you have to have passion, an open mind, and love in what you do. Be sure to have grit and humility, and always strive to learn and grow.

Follow Chef Mandy on Instagram or visit Atas to discover her food.

 

Diego Reali, Executive Chef of the Cinnamon Group

When did you realise you wanted to become a chef and why? 

I was about 15 years old when I was inspired by my mother and grandmother and their delicious flavours and techniques with home cooking. 

 

How would you describe “good food”?

For me, good food is anything that is strong in flavour. I dislike bland dishes and truly believe that the stronger the flavour, the better the food!

 

What is something most people (outside the industry) don’t know about your job as a chef?

It’s very stressful with long hours. But being a chef is my passion, so I enjoy every bit of it. It is also very rewarding to see the guests so happy eating my food. 

 

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What is the most bizarre food order/request you have ever received?

I think I can write a book about it! But if I had to name one, I remember there was one customer who ordered nasi lemak wagyu with chili padi at Natalina!

 

Name one dining trend that you hope to see more of and one that you will not allow in your kitchen.  

Casual dining is the way to go! I dislike omakase and will never allow this in my kitchen. If your food is good, you don’t need the extra “fluff”, in my opinion.

 

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What is your go-to comfort food and where would you recommend trying it?

I really enjoy the Malay food in Malaysia, especially masak lemak cili api (Malaysian chicken curry) and the best ones are in KL city. Of course, being an Italian, I love Italian food as well—pasta and pizza will always be my comfort food, and as for where? Natalina, of course!

 

What is the most valuable piece of advice you have for aspiring chefs?

You need to have passion and knowledge. Being a chef is not only about knowing how to cook, but you also need to know the business and what your guests enjoy. It’s like combining business and good food. 

Follow Chef Diego on Instagram for more updates or visit Natalina to discover his food. 

 

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