Prepare to be Impressed by the culinary talent of Chef C.K Wee, the new head chef at Koomo Restaurant and Bar. We enjoyed sitting down with him to discuss his latest creations on the revamped menu.
Please tell us a little bit about yourself.
I have a rich culinary experience of over 20 years as a chef, primarily working in some of the most renowned five-star hotels across Asia, including China, Singapore, and Malaysia. In 2008, I worked on a private yacht, where I travelled to various destinations across Europe, America, and other parts of the world. Throughout my career, I have been involved in opening five different five-star hotels, holding various positions of responsibility.
What’s your signature dish?
One of my signature dishes is Hainanese Chicken Rice, which I first created as a Sous Chef in Kuala Lumpur. At the time, the kitchen was testing a new chicken and rice dish, and I decided to put my spin on it using a recipe I had learned in Singapore. The Senior Chef was highly impressed with my version and even asked me what made it so different and unique. As it turned out, the Senior Chef was also the curriculum director for Asia Pacific for Starwood Hotel, and he decided to adopt my recipe for the region. I would love to have the opportunity to cook this dish for you sometime.
How would you describe your cooking style?
My cooking style is adaptable and versatile, as I believe that any dish can be modified to suit different needs or occasions.
What is your favourite piece of kitchen equipment?
The latest Combi Oven, it has advanced features that allow you to program it remotely using your smartphone.
Can you hint at what we can expect on the new menu?
You can expect nothing but the best from me regarding the new menu as I have always strived to deliver exceptional quality. The menu has been thoughtfully curated, keeping in mind the demands and preferences of the Adelaide market.