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.

Tuna, broad bean tamari,

Tuna, broad bean tamari, kelp 56

zing and adaptability of the Reisling varietal. A Japanese-Afro marriage made in heaven? Why the Japanese turn for what was a quintessentially South African Chef, I ask him. Tempelhoff’s answer comes creatively from his own travel experience and more practically, of of what the modern city diners are now really after. He explains “Being a City restaurant, people are busy and tend to want an impactful experience without investing time in a drawn-out tasting menu experience.” He continues “Our challenge was to create a tasting menu that can be experienced in two hours, and we looked to Japan for the answer. By serving the starter and dessert courses on small Kaiseki trays, we are able to offer the guest a multi sensory experience of three or four courses at the same time, shortening the dining experience considerably.” Chef Tempelhoff has met the challenge by celebrating local produce Spiked with powerful Japanese and regional flavours, served in an novel format. “We’re bringing the boldness and vibrancy that’s essential in a cosmopolitan city restaurant!”. Tables IN the kitchen! This drama that the Chef speaks of is evidenced also in the kitchen design. “When say open-plan, we really mean openplan!” he exclaims animatedly as he raises his hands out wide before us: the majority of the restaurant comprises the kitchen and prep areas, dominating the entire central dining space itself. “We want diners to feel part of this theatre, to come up, talk to us, watch the culinary show unfold!”. The ‘show’s royal-box is undoubtedly the Kitchen Counter as Chef affectionately calls it, where those not so time-strapped city dwellers can indulge in a more drawn out 14-dish menu prepared before their eyes. As I sit at this ‘Kitchen Counter’ taking to the Chef as he preps in the kitchen, the sunset casting shadows over Lion’s Head peak before us, the bustle of the old Square and stunning rooftop vistas of ‘Table’ Mountain, I can think of no more inviting Table right now in South Africa! 57