Kikubari

CHEF JUN WONG - Chef De Cuisine Kikubari “I believe a chef’s job is only done when we have carefully selected and handled an ingredient, treated it with the utmost respect and put it to good use without compromising its integrity. UNDERSTANDING. RESPECT. RESTRAINT. These three words are used very often in my kitchens. To understand is to know the nature of the product and how to apply the right technique towards it. To respect is to properly utilise the ingredient, creating the desired effect with the least wastage. Restraint is the measure I find hardest for most chefs to practise. To restrain from drowning a dish with an overwhelming display of techniques and refrain from over handling and adding unnecessary touches that would compromise the harmony of flavours and textures on a plate.”