Crave__February_2018
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MY FAVOURITE THINGS WITH<br />
EDWARD KWON<br />
1<br />
Favourite Korean dish?<br />
MyfavouriteKoreandishistteokbokki,orspicyrice<br />
cakes. Some people don’t like tteokbokki’s texture but<br />
I loveit.It’sverysimpletomake,cheaptobuy,easyto<br />
find and has a unique sweet and spicy taste.<br />
5<br />
Go-to dish to cook at home?<br />
Kimchi stew – this is a typical Korean answer.<br />
AllIneedtoenjoyamealiskimchiandrice.<br />
Kimchi to Koreanfoodiswhatpotatoesandbutter<br />
are to French food. Without kimchi, there is<br />
no Korean cuisine.<br />
2<br />
What makes a good chef?<br />
Being a good cook and being a good chef are not the<br />
same thing. It’s easy to find a good cook, but a good<br />
chef is like an orchestra conductor. A good chef needs<br />
to be fully engaged in a business mindset. He or she has<br />
to think about numbers, costs, human relationships –<br />
every aspect of the cooking and business process is<br />
important and should be respected.<br />
3<br />
One culinary tip?<br />
Usetherightamountofsaltandtherightoils.While<br />
respect for each ingredient is very important, knowing<br />
how to use salt is vital. Salt is in everything and those<br />
countries that use less salt still have substitutes – the<br />
Japanesewrapfoodswithseaweed,forexample.Oilsare<br />
also important. At LAB XXIV we infuse our dishes with<br />
different oils depending on the flavour we want to achieve.<br />
4<br />
Favourite restaurants in Seoul?<br />
Ryunique by chef Tae Hwan-ryu, and the traditional<br />
KoreanBBQrestaurantYoungChenYoungHwa–<br />
it serves excellent quality beef at value for money.<br />
6<br />
When you’re not cooking, you are...<br />
Car racing! I don’t drink, so for stress relief I head<br />
overtoInje,ineastKorea,andspendtimeonthe<br />
racing track. There’s a racing community there.<br />
7<br />
Favourite ingredient to work with?<br />
Meat.IlovebeefandsodomostKoreans.Welove<br />
chicken, beef and pork in Korea. Ninety-five per cent<br />
of my customers order beef if there is a choice. I always<br />
say,ifyouwanttoknowthelevelofarestaurant’s<br />
cooking, order the fish. Fish is very delicate but meat<br />
is a far more approachable ingredient.<br />
8<br />
Advice for aspiring young chefs?<br />
Alwaysfocusonwhatyoudo.Lotsofyoungpeople<br />
wanttobefamous,wanttobeatopcheforwant<br />
a shortcut to success. I want to emphasise the<br />
importanceoflookingbackatwhatyou’vedoneand<br />
at what you’re currently doing. Competition is high.<br />
You needtofocusonyourself.Putintheeffort and<br />
focus on your time management.
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