Ten Questions with MKN Chef of the Year Angus Chow
by Reuben Oh
@ 23 Aug 2018
CWA : What started off your passion for cooking? A specific person or event?
Angus Chow (AC): I just love food, but especially unique food, that will give me the curiosity and inspiration to create something different and out of this world
CWA: What do you think is the next biggest culinary trend?
AC: Contemporary Asian Cuisine
CWA:What are your biggest influences when it comes to cooking?
AC: To be rooted in the sparsity of simplicity
CWA: What is the next biggest step you’re looking at in your culinary career?
AC: Having my own restaurant
CWA: Which of your dishes in your career so far are you proudest of?
AC: “Charcoal” Chicken Karaage
CWA: Is the topic of sustainability in cooking of importance to you? Are there any steps you’re taking to implement sustainability into your kitchen?
AC: Yes, definitely it is important. With much consideration to weigh when we look for fish caught or farmed sustainably, it is good to know that there are tools to help us streamline the many seemingly countless food choices out there. There are also food guides, via mobile applications and websites, explaining and provide a good understanding of the different types of food and fruits
CWA: Imagine your last meal you’ll have in this lifetime – what would you have on the plate?
AC: A simple luncheon meat fried rice, prepared and cooked by my wife
CWA: Hawker food or restaurant dining?
AC: Hawker food
CWA: If you had just 4 ingredients to cook with indefinitely, what would you pick?
AC: Garlic, Ginger, Shallots, Salt
CWA: What’s your guilty pleasure food?
AC: Instant noodles
About Chef Angus Chow:
World Gourmet Summit MKN Chef of the Year 2018, Chef Angus Chow, offers an exclusive look into his latest creations at STREATS 2018. Having been awarded the 2016 Award of Culinary Excellence, and scoring Best Restaurant in two consecutive years in 2017 and 2018, Chef Angus Chow has been hailed as a precise poet who captures imagination and palate.
With over 15 years of culinary experiences, Chef Angus Chow has shared his passions for culinary in fine dining destinations. Pairing western cooking techniques with Asian ingredients, Chef Angus Chow enjoys creating simple tastesout of complex flavours which any diner can appreciate.
More about the World Gourmet Summit is available at:
http://www.worldgourmetsummit.com/wgs2018
Understand more about the World Gourmet Summit Awards of Excellence at:
http://www.wgsawards.com/aoe2018/main.php/finalist
