At The Pass With Haan Palcu-Chang
Chef de Cuisine, Favorites Thai BBQ
Favourite dish to make right now
Fragrant Scallop Curry.
Last cookbook purchase
The Food of Northern Thailand by Austin Bush.
Have you read it/tried any recipes
Yes. My favourite recipes I have tried so far are the Green Mango and Shrimp Paste Salad and the pounded salad of bitter gourd and eggplant.
Name one dish or ingredient you’d like to see gone from menus
And one dish or ingredient that you’re excited about right now and would like to see on more menus
Your biggest influences
If you could eat at any restaurant in the world
Soei in Bangkok.
Last thing you ate
Moldy piece of toast with sunflower butter and shitty honey.
Three must-have ingredients always in your fridge
Eggs, Sriracha, fruit.
Fake crab meat.
Top 3 favourite Toronto restaurants
Top 3 favourite Toronto bars
Don’t really go out drinking….
Your go-to drink
Gin and soda.
One habit you have in the kitchen that you should lose, but can’t seem to shake
Tapping the counter with my marker… waiting for plates to be put up on the pass, haha.
One habit you have in the kitchen that will inspire young chefs
Honesty. Both with yourself and the people you work with.
Name one hidden talent
Brazilian Jiu Jitsu Purple Belt.
Best career advice you ever received
If you do a job, do it well. - My dad.
Worst career advice you ever received
Just stay for the paycheck.
Your advice for young cooks starting out in the business
There’s no secret to this. You put in the time, you work hard, you always hold yourself to the highest standard possible, you don’t take short cuts, you will succeed. If you don’t do these things, you’ll just be an average cook serving average food at an average restaurant like everybody else.