Rowena Yip
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Harrison Ku
Born:
Tawau, Sabah, Malaysia
Have you always wanted to be a Chef?
My journey as a Chef has been guided by a deep love for cooking and an insatiable curiosity for flavours. While I didn't always know I wanted to be a Chef, my passion for creating delicious dishes has been a constant thread in my life.
How would you define your style?
My culinary style is a fusion of European, Italian and Modern Australian influences. I draw inspiration from the rich traditions of European cuisine, the simplicity and elegance of Italian flavours and the innovative techniques of modern Australian cooking.
What is your feature flavour these days?
These days, my feature flavour leans toward the delightful combination of sweet and sour. It's a dynamic profile that adds excitement and depth to my dishes, creating a memorable dining experience.
Obsessive-compulsive about?
I'm somewhat obsessive-compulsive about durian, an exotic fruit known for its polarising aroma and flavour. My fascination lies in exploring ways to incorporate it into dishes that challenge and delight the palate.
Your greatest culinary influence:
Among my greatest culinary influences are Chef Adrian Li and Josh Niland, who inspire me with their innovative approaches to cooking. Additionally, I find inspiration from the YouTube channel ‘Jules Cooking,’ where Jules' passion for food and creative recipes spark my own culinary experimentation.
What do you love about this business?
What I adore about this business is that there is never a dull moment. The constantly evolving culinary landscape and the freedom to be endlessly creative with ingredients and presentation keep me engaged and excited.
An ingredient you can’t live without?
Two ingredients I can't live without are salt and butter. They are the foundational elements of flavour in countless dishes and can elevate even the simplest ingredients to extraordinary heights.
Most ‘eyebrow-raising’ menu item?
While I don't have a specific ‘eyebrow-raising’ menu item to mention, I'm always eager to surprise and challenge diners with unexpected flavour combinations and innovative presentations
One of my signature dishes is duck, prepared in a way that combines the best aspects of European, Italian, and modern Australian cuisines. It showcases my culinary style and creativity, often leaving diners with a lasting impression.
What can diners expect when they eat at your restaurant and what makes the experience special?
When diners visit my restaurant, they can expect a unique and memorable experience where European, Italian and Modern Australian flavours converge in exciting and unexpected ways. The menu will feature a blend of traditional and innovative dishes, all prepared with a commitment to quality and flavour.
What is your go-to meal at home when you don’t feel like cooking?
At home, when I don't feel like cooking, my go-to meals include instant noodles, Luo Si Fen (a Chinese rice noodle dish), or simple pasta. These dishes are quick, comforting, and satisfy my cravings effortlessly.
Tell us something no one knows about you?
Something not widely known about me is that I'm not only a food enthusiast but also an avid traveller. Exploring different cuisines and culinary traditions around the world is a source of inspiration for my cooking.
Where do you see yourself in 5 years’ time?
In the next five years, my culinary journey may take me in various directions, but my dedication to creating exceptional dining experiences and exploring new flavours will remain unwavering. Whether it's owning a restaurant, expanding my culinary repertoire, or embarking on new culinary adventures, I'll continue to follow my passion for food.
I'm not sharing a specific recipe today, but I want to emphasise the importance of experimentation and creativity in cooking. It's what allows each Chef to develop a unique culinary perspective.
