[Music]
welcome everybody
now I’m not gonna make this too long
because I’m not so good with words all
right so what do we think about the FMB
industry currently what do we think
about when we go out and eat you know if
people who are staying in Kota Damansara
whether you guys go to me so this is a
question that we asked ourselves today
but before asking ourselves what’s next
we got a look before what happened
before in cuisine now how the cuisine
originated it originated in many regions
of the world like for example in France
it originated in the 19th century which
is called Grand cuisine it had more than
ice into a nouvelle cuisine which is
more lighter and the presentations a lot
a more cleaner and then we move on to a
more healthier option which is the
Modernist Cuisine a more lighter and
healthier option for the human diet as
we evolve gives in evolves as well and
so does our eating habits and our eating
trends as you can see the weight we eat
before and the way we now the tremendous
difference we used to eat back then
people used to eat in luxury and when
they eat they eat with their family
members or close friends it was a time
to bond a time to share right now it’s
more of a convenience but you think
Drive choose in Starbucks Drive choosing
McDonald’s we just eat to fill our
tummies it’s not like how it used to be
before but that is the trend now humans
are evolving every day and so is the
cuisine we eat and so we look now where
you dining in a restaurant that’s
classifications it’s Joe’s pops fine
dining yeah the other all right
and I basically don’t like all these
classifications but I call my restaurant
a restaurant and bar because it’s my law
and it’s if we look at a cuisine that we
serve in a bar what do you see you see
alcohol you see finger food and when you
go to bitch shows you see like Alexis
and when you go to fast food we will
McDonald’s KFC back then there were no
such thing as classifications there was
just a cookery a house where people come
in hey whatever man they won and they
eat it’s like a soup kitchen you see how
the restaurants evolved now let’s talk
about the human eating habit we used to
eat with our eyes first now you see the
food is like our the presentation is
amazing but nowadays we spend about 15
minutes letting our phones eat first and
then you guys complain that the food’s
cold okay and it is the culture right
now to embed the Instagram about worthy
food into our lifestyle and we as chefs
has to adapt to that culture making our
food presentable in the prettiest way
possible and moving on with cuisine now
the break true of cuisine happened in
the year of 2000 when Ferran adrià
introduced molecular gastronomy it’s
where you infuse chemical biological and
physical science into your food and you
give birth to Michelin star restaurants
like Alinea a bully and in Thailand you
can lock top Li restaurants like nylon
and Kaka so I know you guys haven’t
heard of this restaurants before it’s
[Music]
mostly in da Michelin kites you guys can
pick it up actually in Singapore and
stuff like that they have just been
awarded Michelin star as well and what
Michelin actually means is that it
creates you and your consistency equates
you on the stature of your restaurant
equates you on your grade of your food
and recently Michelin has awarded a
hawker star a Michelin star do you see
where the change has begun in the FMB
industry
the Michelin has been used as a
marketing to know more a statue of high
value for chefs people pay money to get
Michelin stars that is the way it is now
so we as chefs have considered many ways
asking ourselves is Michelin the way to
go now or is there any other things that
we can based on that you know chefs can
get their rankings I believe not in my
own view I’m not competitive chef I
think what most chefs like to do is like
a you know I think I can cook better
than you but I think every chef has a
different cooking style different
opinion different experience so he will
suit different palates I can say that
you know I cannot please everybody maybe
just about 70% of my customers and that
is how it is we come please everybody
and that is what the chefs of the world
need to understand perfection it’s not
something where hey you know I can make
everybody love my food but it’s rather
whether you can share your experience
with the people you cook for and the way
we see chefs nowadays especially in
Malaysia you go to restaurants and what
do you find you find foreigners cooking
your food the hitch our ministry has
implemented recently that you know there
should be no foreigners in the kitchen
and that has basically punctured a big
hole in the FMB industry in Malaysia and
how has that affected us basically in a
business sense we have to pay a lot
higher for local people but in a good
way it gives us more job opportunities
for the people on the East Coast so I
can see where Malaysia is heading next
in the FMP industry but apparently now
it’s do a very great area of where we
are actually heading in our fine dining
as well Michelin has crossed to Thailand
has crossed to Singapore but they have
not spoke about Malaysia and that
it’s a big letter so what we are trying
to do as justice in Malaysia is trying
to understand where did we go wrong
how did we limit ourselves to our
position where to where we are and we
have to ask ourselves whether we really
follow the trend of the market that we
see out there did we execute it properly
I came back to Malaysia believing that I
could change the market by opening my
first restaurant called gastro bar I
introduced menus that I’ve seen overseas
most sustainable food – it’s a
farm-to-table which I had a farm in
panting the restaurant sees its business
sort for the first six months and after
that the following six months was pretty
bad so I had to close it down after a
year because Malaysia was not ready for
that type of cuisine I saw things like
crickets on the menu I serve Modernist
Cuisine where you plate the food on the
table I serve van to table cuisine where
the customers will pick ingredients from
our farm and then we will cook it for
dum now this concept was a tad expensive
so it’s why customers would really be
comfortable to come in and pay for that
type of food but while I was trying to
introduce was the food that we all can
be proud of of them future chefs food
that we can sustain food that we can
provide the consumers you know we as
consumers we are basically taking in
more than what we can we are over using
our water usage our electricity and our
food the amount wastage that goes out
this it’s pretty sad
in the restaurants I mean you guys pay
for the food I don’t understand why you
guys want to take it away or you know
eat it you guys just throw it away my
dishwasher is constantly throwing food
away so that’s kind of
but put that aside how do we move
forward from this now why I think about
what’s next for the FMP industry is what
we do right now how we consumers and
chefs can work together you know by
bringing out Leslie Malaysia’s a
standard of dining you know have you
seen ranches been a house
the recent craze on social media is that
the kind of suspend that you guys want
because that’s the guy understand that
you guys pay for if you guys I’m a fan
economy is really bad
but I always encourage my friends spend
a little more to get decent if you guys
are happy with your local copy jams and
local cafes make sure they are trusted
and they are clean then by all means but
please be aware be mindful of what you
eat nowadays because things are not
really good good looking at a back and
see because I’ve been around I’ve been
consulting for about three years now
fixing many restaurants problem and the
most problems that they face is that
their menu the menu trends face out so
fast they cannot keep up with the
Malaysian needs for a new trend and
basically the foreign workers that we
hire ahead don’t have the skills to
execute that and the students that we
produce in culinary schools in Malaysia
they are not around either that or they
are changing their profession because
the FMB life in Malaysia is just two
riggers it’s filled with foreign workers
that would pull you down that will you
know make you feel like you are not
needed there so this is why I encourage
us as consumers and as chefs we need to
start working together to start seeing
where we can improve our Malaysian
dining our Malaysian cuisine because we
have so many cultures like the Chinese
cultures and Indian culture how we can
blend that into one single cuisine now
that’s why I want to see what’s next
and I’m chef that it’s doing that it’s
called a Darren chin and also if you
guys heard of Darren T I think he’s one
of your kidding you chefs in Katy use
culinary school he is infusing that
Malaysian international cuisine in his
restaurant called a walk-on so these are
what I see happening next for Malaysia
but it’s still very great area for me
and I hope that we can work together as
consumers and chefs thank you Thank You
chef Justin chef Justin will now be
doing a demonstration on a professionals
guide to making the perfectly cooked
all right ladies and gentlemen what do
we understand about D egg no the chicken
did not come first actually because I
don’t really know what came first so I
can’t give you the answer well an egg is
where a form of liquid is encase around
something hard or rather it’s something
beautiful and it basically in a chef’s
sense is an epitome of how you can cook
now why do I say this to cook a perfect
it takes many years of training there so
it takes many years of understanding
what the structure of an egg is the
first layer is calcium carbonate which
fills up the show you go in there you
get your egg white which is your amino
acids or your collagen all right now
this protein
encases it around the yolk which is
basically fat and a good cholesterol HDL
now don’t go thinking that yolks up man
yolks are amazing and is good for your
body so start eating your yolks alright
for dream builders bodybuilders yolks
are amazing as well so please include
and that will diet stop showing it in
the pit all right so I’ll be showing you
guys how to make a perfect scrambled egg
a perfect French omelet and a perfect
poached egg now how do you guys choose a
perfect a or egg that’s fresh it’s
pretty easy just dump into water and if
you see a sink it’s fresh
if you see it floats it’s not fresh
because it has developed air bubbles in
all right so how to make a perfect spam
bullet now I would like to start with a
medium hot pan and what you do is you
just add a little oil into it start off
with two aches now I would like to crack
this when the pan is still cold why do I
do this it’s because it won’t start
quite your lading before I can mix the
yolk into the whites now as the mixture
heat up as it coagulates you add your
milk not cream because cream has
unnecessary fats now as you can see it
looks pretty much like porridge right
here so as you see the bubbles start
thickening immediately turn off the heat
once that is done the pain gradually
still heats up and it still cooks just
and there you have your perfectly creamy
Scrabble eggs [Music]
welcome everybody
now I’m not gonna make this too long
because I’m not so good with words all
right so what do we think about the FMB
industry currently what do we think
about when we go out and eat you know if
people who are staying in Kota Damansara
whether you guys go to me so this is a
question that we asked ourselves today
but before asking ourselves what’s next
we got a look before what happened
before in cuisine now how the cuisine
originated it originated in many regions
of the world like for example in France
it originated in the 19th century which
is called Grand cuisine it had more than
ice into a nouvelle cuisine which is
more lighter and the presentations a lot
a more cleaner and then we move on to a
more healthier option which is the
Modernist Cuisine a more lighter and
healthier option for the human diet as
we evolve gives in evolves as well and
so does our eating habits and our eating
trends as you can see the weight we eat
before and the way we now the tremendous
difference we used to eat back then
people used to eat in luxury and when
they eat they eat with their family
members or close friends it was a time
to bond a time to share right now it’s
more of a convenience but you think
Drive choose in Starbucks Drive choosing
McDonald’s we just eat to fill our
tummies it’s not like how it used to be
before but that is the trend now humans
are evolving every day and so is the
cuisine we eat and so we look now where
you dining in a restaurant that’s
classifications it’s Joe’s pops fine
dining yeah the other all right
and I basically don’t like all these
classifications but I call my restaurant
a restaurant and bar because it’s my law
and it’s if we look at a cuisine that we
serve in a bar what do you see you see
alcohol you see finger food and when you
go to bitch shows you see like Alexis
and when you go to fast food we will
McDonald’s KFC back then there were no
such thing as classifications there was
just a cookery a house where people come
in hey whatever man they won and they
eat it’s like a soup kitchen you see how
the restaurants evolved now let’s talk
about the human eating habit we used to
eat with our eyes first now you see the
food is like our the presentation is
amazing but nowadays we spend about 15
minutes letting our phones eat first and
then you guys complain that the food’s
cold okay and it is the culture right
now to embed the Instagram about worthy
food into our lifestyle and we as chefs
has to adapt to that culture making our
food presentable in the prettiest way
possible and moving on with cuisine now
the break true of cuisine happened in
the year of 2000 when Ferran adrià
introduced molecular gastronomy it’s
where you infuse chemical biological and
physical science into your food and you
give birth to Michelin star restaurants
like Alinea a bully and in Thailand you
can lock top Li restaurants like nylon
and Kaka so I know you guys haven’t
heard of this restaurants before it’s
[Music]
mostly in da Michelin kites you guys can
pick it up actually in Singapore and
stuff like that they have just been
awarded Michelin star as well and what
Michelin actually means is that it
creates you and your consistency equates
you on the stature of your restaurant
equates you on your grade of your food
and recently Michelin has awarded a
hawker star a Michelin star do you see
where the change has begun in the FMB
industry
the Michelin has been used as a
marketing to know more a statue of high
value for chefs people pay money to get
Michelin stars that is the way it is now
so we as chefs have considered many ways
asking ourselves is Michelin the way to
go now or is there any other things that
we can based on that you know chefs can
get their rankings I believe not in my
own view I’m not competitive chef I
think what most chefs like to do is like
a you know I think I can cook better
than you but I think every chef has a
different cooking style different
opinion different experience so he will
suit different palates I can say that
you know I cannot please everybody maybe
just about 70% of my customers and that
is how it is we come please everybody
and that is what the chefs of the world
need to understand perfection it’s not
something where hey you know I can make
everybody love my food but it’s rather
whether you can share your experience
with the people you cook for and the way
we see chefs nowadays especially in
Malaysia you go to restaurants and what
do you find you find foreigners cooking
your food the hitch our ministry has
implemented recently that you know there
should be no foreigners in the kitchen
and that has basically punctured a big
hole in the FMB industry in Malaysia and
how has that affected us basically in a
business sense we have to pay a lot
higher for local people but in a good
way it gives us more job opportunities
for the people on the East Coast so I
can see where Malaysia is heading next
in the FMP industry but apparently now
it’s do a very great area of where we
are actually heading in our fine dining
as well Michelin has crossed to Thailand
has crossed to Singapore but they have
not spoke about Malaysia and that
it’s a big letter so what we are trying
to do as justice in Malaysia is trying
to understand where did we go wrong
how did we limit ourselves to our
position where to where we are and we
have to ask ourselves whether we really
follow the trend of the market that we
see out there did we execute it properly
I came back to Malaysia believing that I
could change the market by opening my
first restaurant called gastro bar I
introduced menus that I’ve seen overseas
most sustainable food – it’s a
farm-to-table which I had a farm in
panting the restaurant sees its business
sort for the first six months and after
that the following six months was pretty
bad so I had to close it down after a
year because Malaysia was not ready for
that type of cuisine I saw things like
crickets on the menu I serve Modernist
Cuisine where you plate the food on the
table I serve van to table cuisine where
the customers will pick ingredients from
our farm and then we will cook it for
dum now this concept was a tad expensive
so it’s why customers would really be
comfortable to come in and pay for that
type of food but while I was trying to
introduce was the food that we all can
be proud of of them future chefs food
that we can sustain food that we can
provide the consumers you know we as
consumers we are basically taking in
more than what we can we are over using
our water usage our electricity and our
food the amount wastage that goes out
this it’s pretty sad
in the restaurants I mean you guys pay
for the food I don’t understand why you
guys want to take it away or you know
eat it you guys just throw it away my
dishwasher is constantly throwing food
away so that’s kind of
but put that aside how do we move
forward from this now why I think about
what’s next for the FMP industry is what
we do right now how we consumers and
chefs can work together you know by
bringing out Leslie Malaysia’s a
standard of dining you know have you
seen ranches been a house
the recent craze on social media is that
the kind of suspend that you guys want
because that’s the guy understand that
you guys pay for if you guys I’m a fan
economy is really bad
but I always encourage my friends spend
a little more to get decent if you guys
are happy with your local copy jams and
local cafes make sure they are trusted
and they are clean then by all means but
please be aware be mindful of what you
eat nowadays because things are not
really good good looking at a back and
see because I’ve been around I’ve been
consulting for about three years now
fixing many restaurants problem and the
most problems that they face is that
their menu the menu trends face out so
fast they cannot keep up with the
Malaysian needs for a new trend and
basically the foreign workers that we
hire ahead don’t have the skills to
execute that and the students that we
produce in culinary schools in Malaysia
they are not around either that or they
are changing their profession because
the FMB life in Malaysia is just two
riggers it’s filled with foreign workers
that would pull you down that will you
know make you feel like you are not
needed there so this is why I encourage
us as consumers and as chefs we need to
start working together to start seeing
where we can improve our Malaysian
dining our Malaysian cuisine because we
have so many cultures like the Chinese
cultures and Indian culture how we can
blend that into one single cuisine now
that’s why I want to see what’s next
and I’m chef that it’s doing that it’s
called a Darren chin and also if you
guys heard of Darren T I think he’s one
of your kidding you chefs in Katy use
culinary school he is infusing that
Malaysian international cuisine in his
restaurant called a walk-on so these are
what I see happening next for Malaysia
but it’s still very great area for me
and I hope that we can work together as
consumers and chefs thank you Thank You
chef Justin chef Justin will now be
doing a demonstration on a professionals
guide to making the perfectly cooked
all right ladies and gentlemen what do
we understand about D egg no the chicken
did not come first actually because I
don’t really know what came first so I
can’t give you the answer well an egg is
where a form of liquid is encase around
something hard or rather it’s something
beautiful and it basically in a chef’s
sense is an epitome of how you can cook
now why do I say this to cook a perfect
it takes many years of training there so
it takes many years of understanding
what the structure of an egg is the
first layer is calcium carbonate which
fills up the show you go in there you
get your egg white which is your amino
acids or your collagen all right now
this protein
encases it around the yolk which is
basically fat and a good cholesterol HDL
now don’t go thinking that yolks up man
yolks are amazing and is good for your
body so start eating your yolks alright
for dream builders bodybuilders yolks
are amazing as well so please include
and that will diet stop showing it in
the pit all right so I’ll be showing you
guys how to make a perfect scrambled egg
a perfect French omelet and a perfect
poached egg now how do you guys choose a
perfect a or egg that’s fresh it’s
pretty easy just dump into water and if
you see a sink it’s fresh
if you see it floats it’s not fresh
because it has developed air bubbles in
all right so how to make a perfect spam
bullet now I would like to start with a
medium hot pan and what you do is you
just add a little oil into it start off
with two aches now I would like to crack
this when the pan is still cold why do I
do this it’s because it won’t start
quite your lading before I can mix the
yolk into the whites now as the mixture
heat up as it coagulates you add your
milk not cream because cream has
unnecessary fats now as you can see it
looks pretty much like porridge right
here so as you see the bubbles start
thickening immediately turn off the heat
once that is done the pain gradually
still heats up and it still cooks just
and there you have your perfectly creamy
Scrabble eggs [Music]
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