11 months ago

Chef Thailand Magazine Published in English and Thai languages

  • Text
  • Bangkok
  • Brun
  • Michelin
  • Tempelhoff
  • Thailand
  • Cuisine
  • Allan
  • Chefs
  • Squid
  • Ingredients
Talk to the Chef Aom tells her tale, her inspirations and her desire to keep the traditions of street food alive. Talking about street food. We explore the amazing street food scene and there is no question that Bangkok and Thailand have the best in the world. South Africa has been a culinary bubble waiting to burst. The fertile areas of Cape Town have given the stage for Chef Peter Tempelhoff. Also, there are plenty of recipes and other stories, including an update from Michelin in California that feature throughout the magazine.


Peter Tempelhoff and Ashley Moss Namai Bishop International Editor talks to one of South Africa’s leading Chefs Peter Tempelhoff as he unveils his new ‘FYN dining’ concept. “No! Not Fine but FYN!” pronounced like grain but with a "f" Peter Tempelhoff corrects me as we sit together in Cape Town, the location of his new restaurant. “It’s the Africaans word for ‘fine’ but I like to think of it as the better half of the word Fynbos!” (the indigenous shrub that grown abundantly in the Western and Eastern Cape). The name is testament to this South African Chef’s pride in his Africaans heritage. “It’s reflective of the local dining concept we’ve created - plus I like to think it’s rather ‘fine’ too!” he chuckles. Indeed, this is Chef who has a lot to laugh about: for the past decade he’s been spearheading the South Africa dining scene as group Chef for the Liz McGrath Collection Hotels’ not one but four restaurants. Loved by Capetonians and tourists alike, his eateries are a beacon for modern South African cuisine, most notably his dining room The Greenhouse at the The Cellars-Hohenort in the bucolic, suburban green lands of Constantia. I meet the Chef on his home turf in Cape Town, on the very week it is announced that he is embarking on the next stage of his Relais & Châteaux journey over at The city’s most exclusive boutique hotel, Ellerman House. It’s been quite a year for him so far, opening his own restaurant FYN and now appointed as Culinary Director and mentor to Executive Chef Grant Daniels and his team who will be responsible for catering to the hotel’s discerning international clientele. "My dad's South African, I'm a product of this environment and so is my food." He told me, as we strolled the manicured lawn of the hotel overlooking the city and the vast ocean beyond. Chef Tempelhoff is justified in flexing his South African pride; he’s crafted a brand new menu and exclusive dining experience, showcasing the best of South African produce. “What I love is to harmonise local ingredients with unexpected international touches, creating a multi textured, balance of powerful flavours, such as my dish of 51