The chef shares with DC a couple of his recipes in his homemade style.
Chef Myo Zwe Aung, a passionate professional and “hands-on” chef from Myanmar is here for the first time in the city. JHe has designed most of the dishes on his own for the Asian Food Festival at Park Hyatt Chennai.
He is the eldest among siblings and from childhood he has grown up with the dream of becoming a chef. His Indian experience was his exposure to Hyderabad, then Bengaluru and now namma city. Chennai’s special red chilli powder has become a prized addition from Indian cuisine in styling his Asian platter.
“Cooking is something I adopted from my mother’s style,” shared the expat chef while explaining his fascinating habit of cooking a plethora of Asian continental dishes, specially conceptualised. Being a passionate cook he has been with his mother all the time and learnt the palatable combinations like Salmon Tataki wrap, crab salad, the authentic Sushi platter from Japanese cuisine, like baked boneless baby chicken, grilled Australian lamb chop etc..
The chef shares with DC a couple of his recipes in his homemade style.
Baked baby chciken
Ingredients
Method
Deep fried sweet corn
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Method