What was your first industry job?
I was an apprentice chef at Frank’s Cafe rooftop bar over the summer of 2016.
If you weren’t in kitchens, what would you do?
I always thought that I’d work in more of an events-led role, I did a short stint rigging sound systems. I’ve always loved the buzz of busy, energetic situations. Lots of people and high energy.
What industry figure do you most admire, and why?
Gordon Ramsay. I find his alter ego hilarious. Who calls someone an idiot sandwich? It’s iconic!
What’s your pet hate in the kitchen?
In a professional kitchen? When chefs don’t take off the tape. KPs have the hardest job in the building, let’s not make it harder. Outside of work, Mum or my fiancé saying “that’s a lot of salt.”
Sum up your cooking style in a single sentence
My menu reflects my culinary trajectory, travel and heritage in that it brings together Italian influences of simple, quality ingredients, cooked quickly over fire with flavours from Asia, inspired by my Chinese and Trinidadian roots.
What advice would you give someone starting out in the industry?
When you first get into the industry, the after-work drinks seem fun. You can handle the late nights and get up for 6.30am for work. You say yes to everything because you want to hang out with the big dogs. All I can say is keep your wits about you. Remember why you’re there and what you’d like to achieve and stay focused.
Which single item of kitchen equipment could you not live without?
I love my maryse (rubber spatula).
What would you choose to eat for your last meal?
It’s hard because I’ve eaten some incredible food, but honestly? The corner crispy piece from a day-old tray of lasagna (it’s always better the second day, we all know that) and a zingy mustard-dressed radicchio salad.
À la carte or tasting menu?
Tasting menu. There’s a reason why the chef has selected those dishes in that particular order. It’s like listening to a full album. It should make sense.
What’s the best meal you’ve ever had in a restaurant?
I had an excellent meal at Portland a few years ago. I love how intricate every component was. I remember leaving feeling inspired. Second place goes to The Sportsman in Kent. I ate a very clever palate-cleansing panna cotta that was made from “all the herbs in the garden.” It turned my brain inside out it was so stunning.
What’s your favourite fast food joint?
Five Guys.
What’s the dish you wish you’d thought of?
Jalapeno poppers. So good.
MasterChef or Great British Menu?
MasterChef. I haven’t watched much of Great British Menu.
You’re the restaurant dictator for a day – what would you ban?
Customers coming in to just use your bathroom. Hausu is next to a train station so we get it a lot.
Who would your dream dinner party guests be?
Adam Sandler, Wayne Campbell (of Wayne’s World fame), Andrew Wong, Maggie Rogers and my Mum.
What’s your earliest food memory?
Eating rice and gravy in our family home kitchen, thinking how delicious the combo was.
Twitter or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
When I lived in Cambodia, I definitely nearly got hit by a motorbike a few times. Life hasn’t been too deadly yet. Lime Bikes are also mental.
Where do you go when you want to let your hair down?
Anywhere where my fiancé and friends are or dancing in Mum’s kitchen after much wine.
What’s your tipple of choice?
I had a delicious burnt cherry sour amaretto cocktail recently, and it was stunning.
What’s your favourite food and drink pairing?
Lambrusco and oysters.
What do you consider to be your signature dish?
Scallop and prawn toast with gochujang ketchup.