|Chef Brian Liew Chee Lam, Cafe Memoire|
Interview with Chef Brian Liew Chee Lam, La Café Memoire, TTDI
What do you do and how did you get into the industry?
I loved concocting food recipes when I was younger so studied and ended up as a chef. After five years of slogging in the food industry, I started a café with the support of two other partners.
Share with us an interesting story from behind the scenes.
It has always been my interest to mix and experiment with all types of spices and ingredients to make appetising sauces to go with the food that I wish to serve to my guests. I enjoy concocting original recipes. Actually, I love to hand make almost everything. So that's what I did in the set up of my café too: I designed and constructed the furniture and set up for my café all by hand! I literally designed and built everything from scratch.
What's the best/ worst part of your job?
Cleaning up the mess that I created in the kitchen is the worst part of my job and the best part of my job is when guests go off with satisfied smiles on their faces.
What's your personal favourite meal/ drink?
My favourite food is fried rice with seafood, raisins, grapes and roasted cashew nuts from my mom's kitchen. My favourite drink would be my own Honey Lemon Tea at La Café Memoire.
What's one of the craziest things you've seen behind the scenes?
Mixing up the salt with sugar and other ingredients during peak hours.
The perfect day off would...
... begin with being served breakfast in bed.
A day in the life of a restauranteur cum chef...
... is hectic and exhausting, trying to whip up delicious food to satisfy your guests, anxiously waiting to see if your guests will literally lick up every last bit of food from their plates.
What do you do for fun?
Watch comedy movies.
What's something you'd like guests to know about La Café Memoire?
La Café Memoire is always looking forward to creating exciting and tantilizing new recipes for its guests such as: smoked duck salad, mussels cooked in brandy, juicy pork chops, and our nutty bacon sundae.
What's your favourite food and wine pairing?
Beef stew paired with red wine.
What's your view on the KL food scene?
It's crowded with of all sorts of fusion food and one could be lost with so many choices.
What's in store for you in the upcoming months?
More and more tantilizing food to satisfy every guest.