Brisbane has become the epicenter of modern and creative Asian cuisine. Incidentally, Brisbane’s Asian restaurants are also some of the best restaurants in Brisbane. For your road trips in Australia, these restaurants are a must-visit.
FantAsia
FantAsia Brisbane offers Asian fast food. By using traditional cooking methods and local, seasonal produce, FantAsia delivers fresh and authentic Asian flavors without the price and wait of typical Asian cuisine restaurants.
The main attraction at FantAsia is the Tokyo Beef entree, which complements the lemongrass and ginger tea.
Sake
Sake Restaurant and Bar focuses on contemporary Japanese cuisine with hints of California and European flavors. The restaurant offers private dining rooms as well as communal banquet dining area.
Sake’s signature dishes include steamed prawn dumplings and ‘glacier 51’ tooth-fish lettuce cups.
Asian-Szechuan Bang Bang Cuisine
Inspired by the traditional cuisine of the Sichuan Province, Asian-Szechuan has brought Southwest China flavors to Brisbane. Cooking methods that date back 2,000 years add to the customary tang.
Black fungus and tofu skin salad with garlic and chili oil is offered as an entrée. The less adventurous can opt for a classic dish like Sichuan beef hot pot.
Golden Barbeque
Focusing on classic Chinese BBQ, Golden Barbeque offers large portions and authentic flavors. This hidden gem offers a mom and pop environment with economic prices. Check out their staple dish of BBQ duck.
Taigum Gardens
Taigum Gardens has a vast array of Chinese cuisine options inspired by multiple Chinese delicacies. Large portions and high-quality meats can be expected from this quint restaurant, which is geared to adults. Must-try dishes include the crispy honey beef, the traditional roast duck, and the mango ice cream.
Happy Boy
Located on Mein St., this hidden gem focuses on Chinese cuisine with hints of French and Italian inspiration. Happy Boy offers a small, charming space in a converted warehouse. Recommendations include the dried fried green beans, salt and pepper prawns and pork belly sliders.
Bird’s Nest Yakitori & Bar
Bird’s Nest brings traditional Japanese Yakitori to Brisbane. Using solely fresh, free-range meats and organic produce, Bird’s Nest offers multiple gluten-free and vegetarian options. They specialize in skewers with beef, chicken, veggies, tofu and/or pork belly.
Paddington Curry House
Specializing in Indian and Nepalese cuisine, Paddington Curry House provides complementary rice with every curry order. Staples include paneer tikka, an Indian cheese marinated in tandoori spices then grilled to perfection, and traditional chicken malai tikka. Their goat curry is a staple for every curry fanatic.
Citron Restaurant
For anyone who enjoys modern twists to their Asian cuisine will fall in love with Citron. Owned and operated by Robert Foley, previously of Piccolo Restaurant, and notable chef Mark Newman. Citron is the only restaurant in town where eaters can find green tea salt calamari with ginger chili dipping sauce.
Fat Noodle Restaurant
Fat Noodle was created by famed chef Luke Nguyen, and includes a mix of Vietnamese, Chinese, Thai and Malay dishes. Nguyen’s signature dish is Fat Pho Noodles, which consists of a 20-hour beef broth, bean sprouts, fresh Thai basil, fresh chili and rice noodles.
The vast territory that is Australia has much to offer. Each region is unique and has spectaculars landscape that must be explored and experienced. Indulge in a holiday of a lifetime and plan a road trip to see the country. Take a week or two, pack the bags, gather the family, load the vehicle and take snacks for the best Aussie road trips. Driving ensures that you do not miss anything between starting and finishing destinations. Take your time and visit some of the most amazing areas on the continent.
1) Great Ocean Road-Victoria
The journey along the southern coast requires a few days in order to make the most of the trip. The destination is renowned around the world for its natural beauty and sites. The famous iconic adventure spans more than 250 kilometres from Torquay to Warrnambool. In addition to the wondrous coastal scenery, the drive provides the chance to stop and encounter wildlife, go hiking, gaze at cascading waterfalls and grab a meal at one of the local beachside communities. Take photographs of the unique formations known as the 12 Apostles. Enjoy a refreshing swim in the calm waters of the Lock Ard Gorge. See the adorable koalas at Kennett River.
2) Red Centre Way-Northern Territory
While many prefer to take the Stuart Highway from Alice Springs to Uluru, the Red Centre Way is infinitely more scenic. Along the way, you will happen upon picturesque canyons and gorges that feature camping and hiking locations. Make a point of being there for an amazing sunrise or sunset. Watch Uluru change colour throughout the course of the day. Take the base walk. Guests of all ages enjoy the memorable camel rides. Stop at nearby Kata Tjuta. Trek through Kings Canyon and along the shores of Glen Helen Gorge. Take a dip in the cool waters of Ormiston Gorge.
3) The Savannah Way-Queensland
Start in the east at Cairns and venture the 3,700 kilometres to Broome in the west. While in Cairns, drive to Undara Volcanic National Park and explore the ancient lava tubes. Gem fossicking is also popular here and might gain a participant anything from aquamarine or quartz gemstones to gold. Make a point of going south of Millaa Millaa and see the most photographed falls in the country. Stay on the lookout for the Ulysses butterfly. Maybe catch a glimpse of a platypus later in the afternoon. The destination is a popular swimming spot and perfects for BBQs and picnics. There are also changing rooms and toilets.
4) Cairns to Cape Tribulation
An eastern coast adventure brings guests to the tropical environs of North Queensland. The iconic scenic region is considered one of the most enchanting destinations on the planet. The reduced humidity during the winter months is more desirable. There are also fewer stinging insects to spoil the trip. Highlights here not to miss include the chance to snorkel or scuba along the Great Barrier Reef. Scramble across the rocks at Mossman Gorge and learn more about the area at the Daintree Discovery Centre.
5) Sydney to Brisbane
The Legendary Pacific Coast remains one of Australia’s most popular road trips. The 900-kilometre drive offers something for visitors of all ages. Tour a winery and sample the vintages in Hunter Valley. Stroll along the coastal promenade at Port Macquarie. Take in the sunset at Coffs Coast or Byron Bay. Take the whole family swimming in the clear blue protected waters of Kingscliff.
Sarah Benjamin is one of the two winners of the first season of Food Hero. Her obsession with food was also supported by her family since young age. She began to develop her passion in cooking Asian specific foods and started her own cooking blog and shared great cooking experience and food styling. Her spirit and unique character comes to culinary and traveling passion.
Here, Sarah shares her passion for food, food blog, discusses Must Try:Asia, and offers advice on how to create a new recipe. Read on:
Would you please tell us why you’re interested in Asian food?
“Growing up in Singapore, I was exposed to such a diverse range of flavors, especially Asian flavors of all kinds. I really love how Asian food has such great balance of flavors and cooking styles – for example, a bowl of soupy noodles with something crispy and fried on the side. Or a bowl of plain steamed rice topped with punchy, spicy curry.”
You’re a great food stylist! Could you share how you developed this skill?
“Thank you so much! To be very honest, when I first started my food blog, www.kitchenhoarder.com, my photos were really nothing to look at. However, I’m a perfectionist, so I worked very hard at it, really studying other food stylists and photographers’ work and practicing. I think the most important thing is identifying your personal style and sticking with it.”
You studied social and political sciences in university, do you have any plans in furthering your career related to these fields of study?
“I absolutely loved studying sociology and politics, and it really taught me about the world around us. I currently get to utilize those parts of my education in my consulting work, but I really hope to blend my love for food and love for society and culture together in the future, as I think it’s really important to understand the people who cook food before you can truly understand the food itself.”
What is your favourite Asian food?
“This is such a difficult question because I love so many foods! But my real comfort food has got to be Hainanese chicken rice. I love how such an unassuming looking dish can be so full of flavour.”
Do you think there is any correlation between food and culture?
“I think there’s a really important relationship between food and culture. Food only comes out of the society it exists in, so I really think you need to understand a culture before you can understand its food. Conversely, food can tell us a lot about a culture as well. For example, Japanese food is so meticulously made, and such attention is paid to its presentation and the processes of cooking. This immediately tells us about how people in Japan like to live their lives. That’s one of the biggest reasons I love food – it helps us understand the world.”
How many TV shows have you hosted? And how are food programs different to other programs?
“My first show for the Asian Food Channel, Must Try: Asia, aired at the end of 2014. Since then, I’ve been working on digital content, creating short video recipes that anyone can follow with my web series Simply Special. I’m also currently filming my next show that will air later this year! I think food programs are such a perfect balance of entertainment and education, in that you can actually learn how to cook new things or about new places, but it’s still lots of fun.”
Interview with Sarah Benjamin
I see that you also post about food on your own blog. How important would you say keeping on your own blog is for your career in the food industry?
“My blog started out simply as an outlet for me to record recipes and thoughts about food. I never thought other people would be interested in it, but as it began to take off, I was really encouraged to experiment more in the kitchen and come up with my own recipes. On a personal level, having the blog has really spurred me to improve my cooking and achieve more in the kitchen. I think blogs and websites are great reading for anyone interested in food, and it really helps build a community of food lovers and food experts.”
What are some interesting differences between food and fashion?
“I really love fashion, but I do think that food is a lot more instinctual than fashion. I think that everyone immediately knows what they like to eat and what they dislike, so although you might be interested in food trends, you are guided by a very basic taste instinct. Fashion is shaped more by trends and the opinions of experts and designers.”
In your opinion, which Asian food is most difficult to cook?
“I think every dish has its challenges, but some dishes are just designed to be cooked in a restaurant. For example, with traditional Chinese food, you really need a powerful flame to fire your wok. Without that intense heat, you just can’t recreate the ‘wok hei’ or ‘spirit of the wok’ in your cooking.”
What are some common components/flavours between Indonesia, Malaysia and Singapore cuisine in your opinion?
“To an outsider, the food and flavors of Singapore, Malaysia and Indonesia may seem really similar, but there is so much diversity in the food of this region. I think what ties it together is a love for balanced flavors even while using a wide range of spices. Cooks in this region always make sure to balance the elements of spice, sweetness, saltiness and sourness, as well as tempering it with coconut or coconut milk.”
When did you realise your love for cooking?
“When I was 5 or 6 years old, I cooked a 3 course meal for my father’s birthday. I remember making a carrot and ginger soup as a starter. Although it now seems like such a simple dish, my family was really impressed with it. I’ve never forgotten the satisfaction I get when people enjoy the food I’ve prepared, and that was the first one I realized I loved to cook.”
What are some of the initial steps you take when in the process of creating a new recipe?
“I am constantly thinking of new ideas for recipes, and always on the lookout for inspiration. A flash of inspiration can strike at any time, so I make sure to write down all my ideas. Then when I have time, I’ll try out the recipe and refine it further until I’m happy with it. But to me, a notebook is one of the most important tools of my kitchen.”
Sarah Benjamin
Who is your favourite mentor/chef that influenced you?
“Someone who really inspires me is Yotam Ottolenghi, a London-based chef. I love how his food is so clearly guided by his middle eastern heritage, yet he isn’t afraid to experiment and improve on his dishes using modern techniques. I hope to bring the same sense of heritage to my cooking, but with the same open-minded attitude to innovation.”
Do you have any interest in attempting to cook European cuisine?
“I actually learnt to cook European cuisine first, and only developed my Asian cooking skills when I was studying overseas and had no access to good Asian food. I’m a very adventurous cook, and I love trying new things in the kitchen, so I would never confine myself to one cuisine over another. It’s all fun for me!”
Do you have any plans to open your own restaurant?
“I would love to open my own restaurant, and I’ve had serious visions of places I would be so proud to call my own. However, I’m currently focusing on this wonderful adventure of hosting that I’m on. I always want to do the best I can, no matter what I do, and there’s so much I want to achieve, but who knows what will happen in the future?”
Could you share with us what you intend to further achieve in the culinary world? Besides cooking, what are your other hobbies?
“I would love to write cookbooks, and host more shows. Most importantly, I would love to share my passion for cooking with people and inspire them to cook and have fun in the kitchen. Besides cooking, I love to write, photograph and play the cello. I also love to travel, and hope to do alot more of it.”
Please share some advice for others who are interested in being a chef?
“I think the most important part of learning to cook is learning to eat. What I mean is that developing your own palate is the first step to being a great cook. When you become a discerning eater, you can distinguish between subtle differences in flavour and texture, which will really help you develop your cooking techniques and style. Also, always remember to have fun when eating and cooking! Never take food too seriously, and always retain a sense of adventure.”
Must Try! Asia
Food Hero winner Sarah Benjamin and the ever-innovative Chef Malcolm Goh travel across Asia’s most popular capitals and tuck into the city’s signature dishes in Must Try! Asia. Whether it’s Singapore’s famous Chicken Rice or Bangkok’s tasty stir-fried rice noodle, this adventurous duo will show you how creative you can go in re-creating these iconic dishes in your kitchen! Only on the Asian Food Channel.
The first season of Food Hero has made the name Sarah Benjamin popular whole over the world. She was known not only for her fond of cooking and passion for culinary world but also for her gregarious and down-to-earth personality. Born in food-crazy and industrious country, Sarah Benjamin has an undeniable passion for food and travel. Her straight-thinking personality is developed in a helping family. Yes, she was grown up in a warm family of a British father and a Chinese mother.
Sarah Benjamin
Development of Cooking Passion in Sarah Benjamin’s Life
Singapore is known for its craziness about foods and culinary-related things. This is certainly a good environment for the development of her cooking and travelling passion. Her obsession with food was also supported by her family since young age. Little Sarah was used to help her grandmother cooking Chinese specific cakes and foods, such as Yam Abacus, particularly when they were to welcome important celebrations, such as Chinese New Year.
Therefore, she admitted that her grandmother and grandaunt were culinary role models for her. Uniquely, her grandaunt was blind; therefore, she helped Sarah cooking by using hearing, smell, and touches, despite the fact the she could chop the ingredients! A unique tradition in her family was preparing foods, which were enough for twice the number of people who wanted to eat them. Therefore, there were always many foods on their dining table. How could she not fall in love with culinary things?
Sarah Benjamin used to prepare foods for her family and friends. Yes, she always smiles after finishing preparing delicious and healthy foods for her loved ones. She loves home cooked meal and stays away from junk foods. She brought this tradition until the time for university. When she moved to Scotland for political and sociological study at the University of Edinburg, she began to develop her passion in cooking Asian specific foods. She started her own cooking blog and shared great cooking experience and food styling.
Sarah Benjamin
Sarah Benjamin’s Professional History in Cooking
After graduating from Edinburg University, Sarah did not immediately return to Singapore. In Singapore, she then worked as a marketing executive for a restaurant chain. She still frequently appeared as a corporate host. Aside for her professional job, Sarah Benjamin actually prefers to try out need foods and new cooking recipes at home. Therefore, her mission to feed people and make them happy really makes sense.
Sarah Benjamin’s popularity began when she won the first season of Food Hero. It is an online and on-air program held by Asian Food Channel and Food Network. The program received mostly positive responses from the spectators in many countries of Asia. Sarah Benjamin is one of the two winners for the program. Sarah Benjamin from Malaysia and Michele Lean from Malaysia were announced by Scripps Network Interactive – a provider of home design, food, and travel contents – as the winners.
As Michele Lean does, Sarah Benjamin excelled more than 300 participants of the program and she won it because of her spirit and unique character when it comes to culinary and traveling passion. As the reward, Sarah would become a host for Must Try: Asia – program owned by Scripps Network. The program is suitable with her passion since she and the team would visit many areas in Asia, try out the foods, and find out unique things about the culture and culinary traditions of the country.
Amidst her busy schedules, Sarah Benjamin keeps writing in her food and culinary blog. She shares unique culinary creations with online community, where she can get great responses, supports, and ideas from the readers. Her capability to write in Mandarin, English, Malay, Korea, and Cantonese is an advantage since she can reach more readers, thanks to her multi-cultural family.
How Sarah Benjamin Develops Her Passion in Food and Culture
Her passion in food and culture is not questionable. Sarah Benjamin is creative in creating fresh recipes, which other people might never think of. She is always encouraged to create her own recipes, and always shares them in her food blog. Writing (whether in her blog or notebook) is her way to make the ideas for recipes real. She is really food of cooking Asian foods even though she cooked European cuisine for the first time. As an adventurous cook, she tries out any new things in the kitchen.
Despite her skills and passion, Sarah Benjamin still focuses on her wonderful adventures in hosting the cooking shows. In the near future, her focuses are writing her own cookbooks, sharing them in her blog, inspiring others to have fun in the kitchen, and hosting more shows to encourage others to love their country’s cuisine and culture. She realizes that every country has its own unique recipes and spices, which cannot be found in other countries; so are the cultures.
When trying out cuisines in different countries, she is always inspired to develop new ideas. For her, a discerning eater is able to distinguish between flavor and texture. This way, she can develop new styles and technique in cooking. The most important thing is having fun in cooking as well as eating.
Interesting Facts about Sarah Benjamin
Aside from her cooking and culinary passion, Sarah Benjamin has an interesting personality, since she was grown in a helping and sensible family. She has a unique way of seeing the world, thanks to her multi-cultural parents, experience in journalism, and multi-lingual competence. She also loves fashion, photography, and playing cello and piano. She also has special interests in travelling, as she loves to see new places, meet new people, and learn others’ cultures. Anytime she visits a country, she always learns something new.
When she was a child, Sarah Benjamin had many unusual bedtime stories, which spanned some centuries, thanks to anthropologist and sociologist parents. They even included myths, history of Singapore, Malay culture, and society. Her mother (who is a researcher) frequently told her the history from some Asian countries, including local folklore from Indonesia. Her parents also took her for fieldwork to interesting areas in Malaysia and Indonesia. It is not surprising that Sarah Benjamin socializes well with local people. She used to stay in kampong houses when they did field trips.
Must Try: Asia
Food Hero winner Sarah Benjamin and the ever-innovative Chef Malcolm Goh travel across Asia’s most popular capitals and tuck into the city’s signature dishes in Must Try: Asia. Whether it’s Singapore’s famous Chicken Rice or Bangkok’s tasty stir-fried rice noodle, this adventurous duo will show you how creative you can go in re-creating these iconic dishes in your kitchen! Only on the Asian Food Channel.
After the first season of Food Hero, her name keeps rising to popularity. Yes, she is Michele Lean, one of the winners of the program. She is known for her passion in culinary world. Born in Kuala Lumpur, Malaysia on September 1st of 1982, Lean spent most of her early life in the Capital City of Malaysia, Borneo, Melbourne, and Hong Kong. It is even difficult for her to answer the question, “We are you from?” since she considers them all her homes.
Michele Lean
Michele Lean is a passionate traveler, as she has traveled to different parts of the world, such as Indonesia, China, Canada, and Australia. She loves beach and marine life very much. For this hobby, she calls herself a beach girl, as she is always amazed with the beauty of sea, sand, and sun. The woman with full name Michele Yi Wen Samantha Lean is also fond of technology and architecture and crazy about cartoon characters, such as Stewie and Daria from Happy Tree Friends and Family Guy.
Michele Lean’s Education
As she has traveled and breathed in different cities for extended period, Michele Leans also studied in different countries. She studied as Island School Hong Kong, where her passion for television developed, thanks to CNN Hong Kong. In Malaysia, she studied at Garden International School. In her hometown, her talent in the world of selling consumerism was ignited. In Malaysia, she took internship programs at Herald Sun online department, CNN International Asia Pacific, and the Sun newspaper.
In Melbourne, Australia, she studied at University of Melbourne, from which she graduated with Bachelor of Arts in Media and Communications in 2007. She had part time career in acting and modeling in this city. There, her camera experience begun and her knowledge of print and online media developed after working as editor-in-chief for Veeza magazine. Her acting skills were polished in New York Film Academy. In other words, Michele Lean is a perfect blend of different cultures and skills.
Professional Career
In 2007, she moved to China, where her professional career in television began to rise. In the same year, she was recruited by China Central Television for English-based CCTV-9, in which, she hosted an English language program in traveling, called Travelogue. Later, she hosted a music variety show called Centre Stage. With Travelogue, she gained much experience and knowledge about Chinese cultures, from the lives of Chinese ethnic minorities to the nightlife in the busy city of Beijing.
Michele Lean
Her broadcasting experience began when her Travelogue’s program was filmed in Xinjiang, China. The program, called Ethnic Odyssey, provided her with great opportunities to try the life of ethnic minorities. She lived with nomadic Kazakh in the mountains of Altay. She rode horse as the main transportation facility from one location to another. But overall, she loves the diversity, color, breathtaking scenery, music, and archeological sites in Xinjiang. Her adventurous experiences with Travelogue have been released on DVD version in China.
From the moment on, she appeared in different TV programs in different countries, such as Malaysia and Australia. She even hosted a special program, which was aired throughout Beijing Olympics in 2008. In 2011, she hosted Outlook English, a two-episode series in CCTV-10, Beijing. Then, since became a guest-judging panel of Star of Outlook 2011 for the same channel. In Malaysia, she appeared in Icon Magazine – a luxury and society publication – from 2009 to 2010.
Insights about Foods and Cultures
Her mother and grandmother are very good cooks. They love experimenting with different ingredients That is why Michele Lean loves culinary world. She was always involved in the process of cooking and serving foods during her childhood. Despite a little girl, she was taught how to make sophisticated dishes, omelet (particularly for her father, who loves egg very much), cereal, juice, and sandwiches. Her love for cooking developed formally, when she received a culinary scholarship – Culinary Trust 2012-2013 – offered by Le Cordon Bleu in Ottawa, Canada.
During her travel around the world, Michele Lean has tried different types of foods, whether Asian and Western. She notices how geography, history, and culture of a country influence the taste, particularly in the usage of spices. For her, the best way to experience a true culture of a place or a country is by eating the local foods. She believes that foods give us a universal understanding of a country’s culture, where language is not a barrier anymore. Without words, you can learn a country’s culture through foods.
For the 32-year-old TV presenter, a tasty food represents a balance between textures, use of spices, and flavor. This is only served by a cook, who cares and loves the food she/he serves. She finds that each country she has visited has some best foods, which cannot be found in any other countries. In Indonesia, she loves kek lapis, or layered cake, but she also found great foods in Malaysia, China, and Australia.
Vision of Culinary Industry
Michele Lean loves the culinary industry very much, as she has been forged by some culinary TV programs, which she hosted. After Travelogue, she hosted Foods Wars, where she took the contestants to a journey in cooking. As she loves food concepts, she may some day pursue a plan to open a restaurant as a business. In addition, she would like to challenge the misconceptions related to foods. Her principle is try every thing even though it is not physically appealing. “You will never know how it tastes before you try it.”
She has pursued her career in travel and food, as they are her greatest passions. That is why Lean has not had a plan to pursue another business in different sector. Even though she may someday have a different business, I should have something to do with culinary world and travel.
Finally, for those who are interested in culinary world or looking forward to being a chef, Lean advises you to try everything as long as you are not allergic to it. In addition, besides the talent, learning from the right source is important, whether it is a mentor, a restaurant, or a formal school.
Food Wars Asia Premieres on Food Network, Tuesday, 7 April 2015 at 8.00pm (7.00PM JKT/TH)
Food Hero Michele Lean, travel lover and passionate about all things food, sets out to find the most celebrated dishes in Singapore and Malaysia, food that defines destinations and create local rivalries spanning generations. From Singapore’s famous Fishball Noodles to Malaysia’s Nasi Lemak, Food Wars Asia pits nation’s most famous culinary rivals against one another for a final showdown, where a blind taste test will settle the debate once and for all on who makes the best dish in town.
Want to participate Food War TV Show?
Know two great places in your country that’s serving the same dish and you can’t decide who’s best? Leave your comments on www.facebook.com/foodnetworkasia!
After the first season of Food Hero, her name keeps rising to popularity. Yes, she is Michele Lean, one of the winners of the program. She is known for her passion in culinary world. Born in Kuala Lumpur, Malaysia on September 1st of 1982, Lean spent most of her early life in the Capital City of Malaysia, Borneo, Melbourne, and Hong Kong. It is even difficult for her to answer the question, “We are you from?” since she considers them all her homes.
A passionate traveler, beach and marine life lover, Travelfore fortunately make a in depth interview with the woman with full name Michele Yi Wen Samantha Lean.
Here, Michele shares her insight about foods and cultures, discusses Food Wars Asia and offers advice on how to make the most of your culinary adventure. Read on:
Would you please share about your program Food Wars and how it differs to other food TV shows?
“There are cooking programs, there are eating shows and then, there’s Food Wars! I’ll take you with me on a journey where you’ll get to experience cooking and the eating in two different kitchens that serve the same dish. Together, we’ll meet the owners, the fans and wait in suspense while the panel of judges decide which of the two locations serves it best in a blind fold taste test.”
When you travel around the world, what are the basic differences between Asian and Western food?
“I’d have to say the usage of spices. It is very much dependent on the geography, culture and history of the country. Even within a country, you’ll find differences in the food just going from north-south or east-west.”
You have ever visit Indonesia. What is your favourite Indonesian foods? Please explain why?
“Kek Lapis. I love kek lapis. It always fascinates me how each layer alternates between light & dark so consistently. I’ve even gone through the trouble of googling ‘best kek lapis in Jakarta’ before a layover, called the baker and ordered it a few days before my flight and had it delivered to me just before my connecting flight. I took a 2 kg kek lapis with me on my travels and ate some every day.”
In your opinion, is there any correlation between food and culture?
“Definitely. I’ve always firmly believed that no matter how many sites you visit or how much time you spend in a country, you’ve never really experienced a place’s true culture until you’ve eaten local food from places frequented by locals. Unlike language, eating and food is universal. It gives us a better understanding of a country’s culture without the language barriers.”
What are heritage foods that have been cooked since thousand years ago?
“Haha…in 1015? I suppose something with meat and vegetables – depending on where in the world you were at the time. Definitely no fast or processed food.”
How can a food considered has good taste in your opinion?
“Taste is very subjective but in my opinion, balance is key. The right balance of spice, textures and flavour is what I look for. And soul – the best food is cooked by a cook who cares.”
You’ve stay for long time in Malaysia, Singapore and China. According to you, what country which has the most culinary richness?
“I’ve actually lived in Malaysia, Australia and China the longest and all of these places have a rich and diverse culinary heritage. To pick one would be like asking me to tell you which of my two sisters was my favourite – impossible. 😀 ”
Interview With Michele Lean
When did you start to cook and what food was being your first cooking?
“The first thing I ever made on my own was an omelete. I was 7 or 8 and wanted to make that for my dad because he loves eggs. Before that, my sisters and I always put together Mother’s Day breakfast for my mum but if I remember correctly, it was mostly made up of juice and cereal or sandwiches.”
Who influenced you to love cooking?
“My mum and my grandmother. They are fantastic cooks, love experimenting with different cuisines and they would always involve us. My sisters and I would watch and they’d teach us by getting us to help out with tasks that became increasingly more difficult as we grew more experienced in the kitchen.”
Have you ever learn cook formally?
“Yes, I trained in traditional French cuisine at Le Cordon Bleu in Ottawa.”
Besides cooking and acting, what are your activities?
“I love scuba diving, yoga and I’d like to start longboarding soon. And travel – I travel a lot. I’m addicted to travelling and new experiences but I also love revisiting countries and getting to know them better.”
Have a plan to open a restaurant someday?
“Let’s see! 😀 Time will tell. I love food concepts and if the right opportunity comes along, I’d definitely pursue it.”
What is your next goal for culinary industry?
“I’d like to challenge the misconceptions that people have about food and get people to try things they wouldn’t normally eat or say they don’t like without actually having tried it.”
Have a plan to be a business woman that not in culinary industry?
“Up till now, I’ve dedicated my career to involve food and travel (my two greatest passions) and plan to continue to do so. Even if I were to go into a different industry, I imagine it will always encompass some form of travel and food.”
Please share your advices for them who interested in being chef?
“Experiment, keep learning and try EVERYTHING – unless you’re allergic to it, then stay clear. J Find a mentor, a school or a restaurant you like and absorb all the knowledge you can. Also, I suggest working out. It helps to build stamina in the kitchen.”
Michele Lean
Food Wars Asia Premieres on Food Network, Tuesday, 7 April 2015 at 8.00pm (7.00PM JKT/TH)
Food Hero Michele Lean, travel lover and passionate about all things food, sets out to find the most celebrated dishes in Singapore and Malaysia, food that defines destinations and create local rivalries spanning generations. From Singapore’s famous Fishball Noodles to Malaysia’s Nasi Lemak, Food Wars Asia pits nation’s most famous culinary rivals against one another for a final showdown, where a blind taste test will settle the debate once and for all on who makes the best dish in town.
Want to participate Food War TV Show?
Know two great places in your country that’s serving the same dish and you can’t decide who’s best? Leave your comments on www.facebook.com/foodnetworkasia!
