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| Chef Kenny Loh |
Interview alongside Chef Kenny Loh, My Elephant
What create y'all create together with how did y'all become into the industry?
I've e'er been curious together with experimental alongside nutrient since a immature age; together with I LOVE to eat. I pursued my dream of becoming a chef yesteryear attention a cooking schoolhouse for 1 year. After I graduated, James, my cousin together with 1 of the co-founders of myELEPHANT had simply opened the Thai restaurant. I was invited to bring together the myELEPHANT family, together with I've straight off been alongside them for 7 years.
Share alongside us an interesting storey from behind the scenes.
There are many! The nearly memorable 1 would live when I kickoff started my career at myELEPHANT inward 2008, I went through ii years of tough together with intensive training. On real tense days, woks, chopping boards, together with pots would wing across the kitchen! I intend I'm lucky to bring survived without severe injury ;-)
What's the best business office of your job?
The best business office of my chore is when I become to explore together with ready novel dishes. Being able to have adept reviews for my creation every bit good gives me a feel of satisfaction together with encourages me to run fifty-fifty harder.
What's your personal favourite meal/ potable at My Elephant?
Without hesitation, my personal favourite dish at myELEPHANT is the Green Curry. As for my favourite drink, it's the Pandan Cooler.
The perfect twenty-four hr catamenia off would be...
... a weekend when I tin pass fourth dimension alongside my household unit of measurement together with loved ones. Besides that, it would every bit good live a twenty-four hr catamenia for me to do to continue myself lucifer together with healthy.
What create y'all create for fun?
When I'm non working, I am exercising. I jog, elevator weights together with play badminton to relax on my downwardly time.
What's your favourite nutrient together with vino pairing?
I dearest to swallow all sorts of food! I abide by that tasting dissimilar foods gives me inspiration for novel dishes. But my all-time favourite would bring to live a adept slice of steak. I similar my 10 oz steak to live prepared rare, accompanied yesteryear a drinking glass of ruby-red wine.
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