At The Pass With Haan Palcu-Chang

Chef Haan Palcu-Chang Favourites.jpg


Chef de Cuisine, Favorites Thai BBQ


Maenam (Vancouver), Kiin Kiin (Copenhagen), Le Mary Celeste (Paris), and Le Bon Funk (Singapore).

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

Truffle oil.

And one dish or ingredient that you’re excited about right now and would like to see on more menus

Holy Basil.

Your biggest influences

In the professional kitchen, Angus An and Grant van Gameren. Outside, my dad.

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.

Guilty pleasure

Fake crab meat.

Top 3 favourite Toronto restaurants

Omei Restaurant, Anh Dao, and Dragonboat Fusion

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.