TheJakartaPost
Please Update your browser
Your browser is out of date, and may not be compatible with our website. A list of the most popular web browsers can be found below.
Just click on the icons to get to the download page.
Michelin-starred chef Kwok-keung Chan shares tips to cook wonderfully at home
Change Size
Master chef: Kwok-Keung Chan's work in gastronomy spans three decades, from heading a Michelin starred restaurant to hosting TV shows. (Lee Kum Kee/-)
D
on't get intimidated by the exceptional dishes served at restaurants. You too can cook such delicious dishes at home, Michelin-starred chef Kwok-keung Chan says.
From 2004 to 2015, chef Kwok-keung Chan was the head chef and consultant at the Dong Lai Shun restaurant in Hong Kong's Royal Garden hotel that received a Michelin 1-star in 2013 and has been included in the Michelin Guide ever since.
The chef, better known as KK Chan, recently showed off his skills in a cooking demonstration in Jakarta, held by Hong Kong-based sauce maker Lee Kum Kee.
Instead of impressing the audience with complicated recipes and techniques, Chan cooks simple yet delicious dishes made using store-bought ingredients. His aim was to show that anyone can cook tasty dishes.
"Like tofu, for example. You can just heat up mapo doufu sauce and be done with it. In the old days, we had to learn from the more experienced chefs. Now, you don't need to be highly trained to make good food," Chan said through an interpreter.
Of course, a highly trained chef and an amateur home chef would differ in skill, but Chan said that the bulk of the difference comes down to plating. Nevertheless, the chef doesn't suggest home cooks spend so much time decorating their dishes.
"You don't need that high of a standard at home, you're one family eating together. The kind of plating you see in high-end restaurants are quite hard to master, and you definitely wouldn't need to do that at home unless you plan on entering a contest."
