How Malaysian chef Darren Teoh took Dewakan from a restaurant in a university to 2 Michelin stars in KL
He had to fill up his bicycle and travel the distance whenever materials were running low because getting ingredients from the business to the cafe meant he had to bring them from the marketplace.
Some of the first food served to friends were prepared using only what was available at the time. Pucuk paku ( fiddlehead ferns ), pegaga ( pennywart ), and a drop of bunga telang ( butterfly pea ) oil were served with local prawns. The goreng pisang ( fried banana fritters ) ice cream was a hit with its early diners, a dessert that was at least familiar, elsewhere on the menu.
Teoh remarked,” The bar’s interests up finally and where the local dining scene was not congruent. ” We had to dial up a little bit on who we thought we were to what would find us bums on seating,” he said.
Goreng pisang snow cream may seem easy, but it demonstrated the thorough knowledge of the restaurant industry as well as the building blocks of flavor and texture in any one ingredient.
Teoh mentioned the rigour pisang in an appointment with Delay Kuala Lumpur, saying,” There are two things in it. One is the fuel that the pisang washes up when it fries, as well as the dough that has been fried up to make the emulsion. Our snow creams are so easy because the oil gives you that milky mouthfeel.
DEWAKAN, Then
Goreng Pisang’s method of deconstructing the characteristics of a common food item like journey pisang is one that he continues to use, especially since his meals call for ingredients that have never been used in fine eating.