'Some of my best dishes have come from my worst disasters'

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Some of my best dishes have come from my worst disasters

Tête-à-tête with Jonathan Evans, Chef, The Noodle House

By Staff reporter

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Published: Fri 2 Jun 2017, 12:00 AM

Last updated: Fri 9 Jun 2017, 12:12 PM

Your favourite memory of food.
Travelling to different countries and experiencing all the different types of cuisines. I love walking on the streets, exploring the various types of food each offers - from fine dining to street food. Not to forget, all the smells!

What's the most challenging part of your job?
Writing responses to press queries. Honestly.

Do you have a personal mantra or motto that drives the way you cook food?
Always enjoy the process. Cooking isn't about creating the perfect dish. Some of my best dishes have come from my worst disasters and, trust me, I've had my share of those.

If you could cook for a high-profile personality, who would it be and what would you serve them?
Oddly, I'm very shy when it comes to cooking for others, so I probably wouldn't want to cook for anyone famous. Not even for the Queen!

How often do you eat out? What's your favourite place around town?
Eating out is one of my favourite pastimes. It's nice to be on the other side of the kitchen sometimes! I'm a very simple person with simple tastes. I love good bar food, so I'd say Perry & Blackwelder's is my favourite place to go. Homemade BBQ sauce and Cajun spice, smoked brisket. it's all about simple food done well.

After cooking all day, do you cook for yourself at home too?
It depends on if my wife is hungry or not. If she is, I have to make sure she eats straightaway, otherwise she can get a bit 'hangry'... if you know what I mean!

You're asked to invent an unusual dish - what would it be?
Duck Poutine - an Asian twist to a Canadian classic bar food. Seasoned lotus root topped with smoked duck and gravy with Japanese mayonnaise. Delicious!

Who do you admire most in the culinary world, and why?
Embarrassingly, I can't remember his name - but I'll never forget how much fun it was to learn from this one chef I once worked with. His energy, techniques, different approaches to food and cooking. everything was truly inspirational. He wasn't anyone famous, and perhaps that's the point - you don't have to be famous to leave a mark.

Favourite comfort food?
Sandwiches - all kinds; I'm not fussy. (Told you I have simple tastes.)

One ingredient you can't stand, and why.
Peas. They give me the heebie jeebies.

If you had to choose one last meal, what would it be?
A combination of pepperoni pizza from New York City, bulgogi with heaps of Ssamjang from Korea, red curry from Thailand, rotisserie chicken from Canada (yes, I know, that one sounds a bit weird)... Oh, and there's this incredible dim sum you can only get in Hoi An. For dessert, I'd want all the ice cream flavours offered at this small dairy farm near where my parents live in Toronto.

Your favourite culinary destination, and why?
Anywhere in Asia. I just got back from South Korea and it was amazing! Thailand, Singapore, Laos, Vietnam, Cambodia. I love them all.  
wknd@khaleejtimes.com


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