Want to know how does the ultimate dining experience with Martell #BeCurious feels and taste like? Let Chef Steven Chou of The Olive Restaurant guide you through the process.
Video Transcript:
My names is Chef Steven Chou
Chef de cuisine of The Olive Kitchen
Been here since 2015
I was trained in New York City and was born in Taiwan
My philosophy of cooking is ethical food
The structure of the dish itself is highly fundamental
To find the right component to maximize its flavour
As well as using the right technique to enhance the texture and flavor of the ingredient is highly important
So to enable to present to the guest, it has to be visually appealing
I relate myself to French cuisine, mainly is affirmative to attention to detail
By brainstorming, searching for the right ingredient to find for the right component
Gather everything together and to executing everything together
Lots of time its just practice and practice and practice
So.. I think attention to detail has allowed me to challenge myself constantly and to upgrade myself within this industry
My perception of Martell is the depth of the taste and how much work that has been put into the cognac
Its a fine luxury that’s been enjoyed around the world
You have to try the cognac and study each individual character as well as the flavour to match the dish that I came up for with each cognac
To be cooking with curiosity is basically thinking outside the box
You wanna do something by creating a wild factor mainly by using the ingredients that are unexpected but enabling to present to the table is what makes everything more appetising
-End-
If you liked what you saw, also check out our 2017 Martell #BeCurious campaign featuring eco-architect Ken Yeang, fashion designer Khoon Hooi, percussionist Bernard Goh and contemporary artist Ivan Lam.
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Film Producer: Leong Ee Vonne
Director of Photography: Ismael Ma @ Cinnamon Group & assisted by Affendy Sabki
