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Posts from the ‘World’s 50 Best Restaurants’ Category

Is there a need for Best Female Chef awards?

Lanshu Chen at the pass

Asia’s Best Female Chef 2014 Lanshu Chen at Le Mout, Taiwan

[UPDATE: The World’s 50 Best Restaurants 2017 have been announced amid the usual controversy. Not least because of the lack of female chefs at the helm of restaurants on the list. Highlighted by the fact that the restaurant run by The World’s Best Female Chef 2017, Ana Ros, doesn’t even make it onto the World’s 50 Best restaurants list. (Hisa Franko in Slovenia is number 69 on the “long list”).

Asia’s 50 Best Restaurants awards are no better. Lanshu Chen of Le Mout in Taiwan remains the only recipient of the Asia’s Best Female Chef accolade to be (sole) head chef of a restaurant that’s also recognised as one of Asia’s 50 Best Restaurants. While Bo.Lan in Bangkok which consistently makes the top 50 is helmed by another previous winner, Bo Songvisava, she does so with her husband Dylan Jones (the “Lan” in Bo.Lan).

This year’s Asia’s Best Female Chef May Chow’s eatery, Little Bao in Hong Kong, doesn’t feature in the top 50, neither did any of the restaurants overseen by last years’ winner Margarita Fores of the Philippines or the Tate Dining Room in Hong Kong run by Vicky Lau, Asia’s Best Female Chef 2015.

Which begs the question, is there any point in naming a Best Female Chef if their restaurants are not deemed good enough to be voted one of the Best 50 Restaurants? Or is it further proof that more spotlight on and awareness about female chefs is needed?]

Vicky Lau, Veuve Clicquot Asia's Best Female Chef 2015 Vicky Lau, Asia’s Best Female Chef 2015 sponsored by Veuve Clicquot

FROM THE ARCHIVES: Asia’s Best Female Chef 2015 is Vicky Lau of Tate Dining Room, Hong Kong. Lau becomes the third winner of the award and will be officially presented with it at the Asia’s 50 Best Restaurants ceremony at the Capella Hotel in Singapore on March 9th.

“The aim is to promote and celebrate female talent in an industry that remains very male dominated,” says William Drew, spokesman for the award. “We would love to reach a position where this award becomes unnecessary but I think we are some way off that situation yet, unfortunately.”

“I do think it’s necessary to recognize female talents in the culinary industry which has traditionally been dominated by males,” Lau agrees. “There are only a few female chefs behind Hong Kong kitchens. This could be due to the fact that chefs aren’t valued for their craft or it could be because women are discouraged to pursue this career because of the physical conditions of working in a professional kitchen.”

“BONITO” - marinated katsuo / bonito dashi geleé / daikon roll / datterino tomato confit by Vicky Lau at Tate Dining Room, Hong Kong BONITO by Vicky Lau at Tate Dining Room, Hong Kong

The under representation of female chefs can be seen worldwide. Ten years ago when I joined the launch team of a food magazine in the UK, I was approached by a bright young woman who had trained with Jamie Oliver for the original brigade of his Fifteen restaurant in London. She wanted to write a feature on why there were so few female chefs.

My editor, female and a veteran of the food industry, told me the reason was that the hours were not conducive to having a family. There were also a few others: the young chef wrote of not just the anti social hours but the macho culture, lewd conversation, unflattering clothing and physical hard work resulting in varicose veins and scars.

This experience is echoed today by Peggy Chan, chef owner of Grassroots Pantry in Hong Kong. “Unfortunately, there’s only a very rare breed of women who are capable of making it through the hours, the screams, the heat and physical pain, the sexist comments, foul language and very often feeling belittled,” says Chan. “Not to mention the sacrifices involved especially when it comes to personal time for relationships: Friday night outings with girlfriends, starting a family etc.”

“AGED MANDARIN SEA BASS” - pan roasted suzuki sea bass / aged mandarin peel jam / lobster orange sauce/ fennel pollen / baby fennel by Vicky Lau at Tate Dining Room, Hong Kong AGED MANDARIN SEA BASS by Vicky Lau at Tate Dining Room, Hong Kong

It seems that in Asia, there are specific problems. “It’s tough enough in French kitchens, let alone working a wok over massive open flames in Asian kitchens,” says Chan. “Physically, it is much more demanding for an Asian woman much smaller in size to man and manage a male dominated brigade. And there are existing archetypes present in the psyches of Asian cultures (men as the head of the household).”

Vicky Lau also believes that traditional cooking techniques may play a part. “In Asia, perhaps more women choose to be in patisserie rather than cuisine due to the nature of the cuisine itself. For example, in a traditional Chinese kitchen the equipment can be quite weighty,” she says.

“There is no place for women in the professional Chinese Kitchen,” says Margaret Xu the owner of Yin Yang and one of the first female chefs in Hong Kong. “It’s a male dominated, chauvinistic crowd and there’s a lot of heavy duty labour – handling big woks and whole pigs. Some male kitchen kitchen staff tend to think physical strength means competence as a chef.”

In the West names like Alice Waters, Angela Hartnett, Elena Arzak and April Bloomfield may be well known But can you name an equally prominent Asian female chef? Perhaps Duongporn ‘Bo’ Songvisava of Bo.lan in Bangkok who was the inaugural Asia’s Best Female Chef winner or Lanshu Chen of Le Mout in Taiwan who won last year.

Le Mout Lanshu Chen

Dishes by Lanshu Chen at Le Mout, Taiwan

Ping Coombes, the Malaysian born winner of MasterChef UK 2014 says: “There weren’t really any well known female chefs when I was growing up as it really still is a very male dominated industry. In Asia, I feel women are still being viewed as the home cook. I always looked up to my mother when it came to cooking.” Similarly Chan says: “I grew up with a culinary certified mother who cooked massive feasts at home and always thought women were meant to cook at home, not in professional kitchens. The ratio of male to female at my culinary school was about 80:20.”

Both Vicky Lau and Lanshu Chen cite male mentors (Sebastien Lepinoy of Cepage in Hong Kong and Jean-Francois Piege at Hotel de Crillon in Paris respectively). Songvisava was a protégé of David Thompson at Nahm. Janice Wong, the two times Asia’s Best Pastry Chef, of 2am Dessert Bar in Singapore names Gunther Hubrechsen at Les Amis in Singapore who now has his own restaurant in the city state, Gunther’s.

And Lau and Chen cite European and US fellow female chefs they admire –  Dominique Crenn at Atelier Crenn, San Francisco and Anne-Sophie Pic from Maison Pic, France – rather than Asian ones. (Although Lau also mentions her successor Chen).

Female chefs are all too often found in the “ghetto” of the pastry section. Peggy Chan says numerous instructors at catering college tried to convince her to take this route: “rather than tough it out in the male dominated hot kitchens. There was always a clear distinction, almost as though it’s an expectation for girls my size to take the more feminine, meticulous and less ‘intense’ path in order to be considered ‘a chef’. Former Asia’s Best Female Chef Lanshu Chen made a conscientious decision to move out of patisserie. Angela Hartnett’s advice to young female chefs?: “Don’t take the option of the pastry section.”

“ZEN GARDEN” - mignardises by Vicky Lau at Tate Dining Room, Hong Kong ZEN GARDEN by Vicky Lau at Tate Dining Room, Hong Kong

And if women aren’t making it to head chef, they aren’t getting the media coverage either. Jason Black, chef and media consultant says: “We sadly live in a world where we only champion the people at the top (be they male or female). If I had to ask you the name of the sous chefs at 99% of the restaurants in HK, you wouldn’t be able to answer.”

Black’s cookbook calendar sold for charity and featuring notable Asia based chefs sparked a controversy earlier this month, one of the reasons being the lack of female chefs featured. But he says the reason is pragmatic. “This project was done at my own cost and I was very lucky to secure Ermenegildo Zegna as a fashion partner this year. They only make a men’s range. Given that it is not a “best of” [chefs] publication, having an all male line-up publication worked.”

That said, Black says about the female chef imbalance: “I really believe classifying by gender is wrong. Everyone should be given equal opportunity to succeed. I think Grassroots Pantry is one of the best restaurants around and Ta Pantry is one of the best Private kitchens too. They are such because of the skills of the chefs behind them. That they are run by female chefs for me is a complete non-issue.”

Margaret Xu agrees: “I think a best female chef award is condescending by nature. The best chef is the best chef full stop.” But Black adds: “If championing our chefs based on their gender or ethnicity is a way of encouraging people to get into the industry then I guess it is ok.”

When I asked David Thompson if he thought there were any female Thai chefs to watch out for he said: “There are many young, up-and-coming Thai cooks [male and female] which is just fantastic. But I have my eye on Chef Nan Bunyasaranand who runs Little Beast in Bangkok.”

“FOIE GRAS TERRINE” duck foie gras terrine / spices & curry tuile / pommery mustard ice cream / blueberry sauce by Vicky Lau at Tate Dining Room, Hong Kong  FOIE GRAS TERRINE by Vicky Lau at Tate Dining Room, Hong Kong

And both Margaret Xu and Vicky Lau think the situation is changing. “I have been noticing some changes over the years with more female chefs making an impact in Hong Kong and the world’s best kitchens, especially in traditional Chinese kitchens with advances in technology and materials,” says Lau. “At my own kitchen at Tate, the kitchen staff has a female to male ratio of 3:1 – a happy coincidence but also perhaps a sign of the times.”

[UPDATE Margarita Fores who runs various restaurants in the Philippines is Asia’s Best Female Chef 2016. Hong Kong has clocked up a second Asia’s Best Female Chef award with May Chow (pictured above), chef and owner of Little Bao in Hong Kong and Bangkok (home to the award’s inaugural winner, ‘Bo’ Songvisava of Bo.lan), being named Asia’s Best Female Chef 2017. Chow, who opened Little Bao as a pop up in Hong Kong in 2013 and has staged at Bo.lan says: “I hope I can serve as a role model for other Asian female chefs, providing hope and opportunities for those who want to pursue their passions.”]

This article was originally published in 2015

Is this the best restaurant in Hong Kong?

Amber.jpg

[UPDATE: Amber is now number 24 on The World’s 50 Best Restaurants list 2017 and remains the only restaurant in Hong Kong to be recognised on the list.]

This month the iconic 50 Best Restaurants in the World awards roll around again. Last year, a Dutch born, French trained chef working in Hong Kong achieved something no one else in China has managed for six years – an entry on the coveted list.

Richard Ekkebus joined Amber at The Landmark Oriental hotel as executive chef when it opened in 2005. Since then he has racked up the accolades earning two Michelin stars, four years in a row, and in 2011 placing Amber on the 50 Best list.

His fellow chefs – and loyal customers – have been magnanimous in their support. “I received 850 emails of congratulations and well wishes,’ says the personable Ekkebus. “I wanted to respond to them all so I tried to reply to 40 a day.”

Richard Ekkebus.JPG

And although thrilled about his achievement Ekkebus is quick to point out the wealth of culinary talent in his adopted city. “We have a lot of great chefs in Hong Kong. And there are a lot of French, Michelin starred restaurants: Gagniere, Robuchon, Ducasse… all the big names are here.”

He is equally keen to highlight the hard work of his colleagues at the restaurant and hotel. But his own talent is undisputed; creating exquisite dishes such as morels painstakingly stuffed with minced chicken and served with what looks like cannelloni but is on closer inspection tightly wound strands of spaghetti.

“I come from a fine dining background and the restaurant has all the traditions and attention to detail that go with that but it also has the spirit of Hong Kong,” says Ekkebus. The location is also reflected in the menu which uses not only the best of French but worldwide ingredients.”

miyazaki wagyu beef, strip loin, barbecued with dulse & red cabbage slaw, oxalis, horseradish & pepper berry emulsion.jpg

Miyazaki wagyu beef, strip loin, barbecued with dulse & red cabbage slaw, oxalis, horseradish & pepper berry emulsion.

“The advantage of being in Hong Kong is that it’s at the crossroads of everything – Europe to the west, Japan in the east, Australia and New Zealand in the south – all with exceptional ingredients.” That makes ingredients like guinea fowl from France, pork from Iberia, sea urchins from Japan and salmon from Tasmania possible. And conscious of carbon footprint Richard has forged relationships with several farmers in the New Territories of Hong Kong to grow vegetables for the restaurant.

hokkaido corn, ice-cream over a coconut mousse  with salted caramel & roasted peanuts.jpg

Hokkaido corn, ice-cream over a coconut mousse with salted caramel & roasted peanuts.

Amber’s clientele is mostly Chinese and as such the biggest challenge for Ekkebus was adapting to the local tastes. “They definitely have a different palate to westerners and I had to make a few adjustments to my cooking. For example they don’t like the taste of salt so I had to keep toning that down. It was quite frustrating at first.”

Off-duty, Ekkebus likes to eat Asian food but says his favourite restaurant is home. “My wife is a fantastic cook.” Does he feel under pressure now to achieve a third Michelin star? “Ambition yes, pressure no,” he says calmly. “It needs to organic. I am not like those chefs who think ‘I must have three Michelin stars!’ The awards are very nice, and all good for business, but ultimately it’s about happy guests. If people keep coming back to eat at your restaurant, you’re doing a good job. A restaurant is a work in progress, even if everyone says it’s wonderful, I’m thinking, ‘what’s next?'”

[This piece was originally published in 2012.]

http://www.mandarinoriental.com/landmark/

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