Chef Liew How Wai has moved to Bangalore from Malaysia and will be cooking up some authentic Malay food at the Shangri-La. In conversation with Explocity, Chef Liew How Wai says that in the span of two months that he has been in Bangalore, the city has already grown on him. Especially the weather.
I was born and raised in Ipoh, Perak.
I was 16 when I started working at a restaurant in Malaysia. I was working in the kitchen and it was then that I developed a passion for cooking and decided to become a Chef.
It’s been over 14 years. I started as a Commis Cook.
I love both, as cooking and creating go hand in hand. I always try to enhance the taste of my dishes with a personal touch by using an array of ingredients from around the globe. This helps me keep the preparations authentic and interesting.
Food is an integral reflection of a culture or society. While it is important for a chef to be innovative with his/her creations, it is essential that the authenticity of a cuisine is maintained.
I like Chicken Rendang and Malaysian Oatmeal Prawn.
I don’t have a sweet tooth .
It’s been two months since I am here in Bangalore .
Yes, people here in Bangalore are very friendly and helpful and the best thing is the pleasant weather. I like the local cuisines and spices from India, as you get the most authentic and flavoursome spices here. Food preparation varies from state to state, although many of the foods use similar spices, aromatic herbs and roots