INTERVIEW WITH CHEF VINCENT LIM

1. Where does your passion for cooking come from?

When I was 17, decided to travel overseas, and I need to learn to cook just a few simple food when I was by myself overseas, so I learnt from few chefs from a restaurant where my parents used to go . Fascinated by the chef in the kitchen, that started the spark of my passion for cooking.

2. What is it that your profession has that others don't have?

I would say others don't have , just that my career now i am lucky not only I got to cook in the kitchen , but get to do many appearance for cooking, video content , represent many brands , ambassador for Tourism Western Australia and invited to many restaurants for collaboration. 

3. If you could change your profession, what would it be?

None other than still being a chef. Still proud to be a chef. We are all artist. 

4. Tell me three ingredients that you can't miss in your kitchen?

Garlic, ginger , chilli and 5 spices.

5. What is your favorite dish?

Too many, love a good curry fish head, steak, and steamed / roast chicken, prawns  and my very favourite is roast pork.

6. Do you know any dish of the Spanish gastronomy?

Paella, Empanadas , Gazpacho,

7. What is your favorite specialty or recipe?

Dumplings, roast pork and many South Wast Asian dressing and chilli sauce.

8. Do you remember any recipe from your childhood that is special to you?

Eggs pork rolls, lo bak (tofu skin pork roll), home made tofu with dry shrimp and chilli.

9. What is it that makes your restaurant special?

Dishes are special curated from childhood and through the journey of travelling .

10.  In the case of knowing any dish of Spanish gastronomy, would you dare to replicate it, ¿but in your own style?

Yes would definitely do it .

11. What does being an ambassador of the Cook and Chef Foundation bring to you?

Very proud to be selected as the Ambassador of this amazing foundation. The core principle of the foundation are also reflecting us as a chef. Creative, innovation and science in the kitchen.