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PERSONALITY
46 | FireFlyz
Local Flavours
A familiar face to many who tune in the Asian Food Channel, Chef Sherson Lian takes
time out fromhis busy schedule to chat to
Brianne Jasmin Aeria.
Howdid it all began for you as a chef?
When I was 9 years old, mom started a small cafe in Faber Towers. So,
as I was growing up I would always go over and help out serving food
to customers. Then, when I was 13, my school had canteen day, so my
friend and I decided to open a little booth selling food. I made and sold
food for the first time in my life -
Coney Dogs
. It was then, watching
people enjoying what I had cooked, that I felt the satisfaction every cook
gets. I was hooked!
Favourite food since after all, you are a chef.
Kak Yati’s stall in Gadek, Alor Gajah, Melaka. To me, she serves the best
Ikan Salai Masak Lemak
. It’s the best because the fish is as fresh as it
can get. This is because her husband goes out in the morning to catch
fish from the river, brings it back, cleans it and smokes it. And while he is
smoking it, his wife prepares this amazing
masak lemak
with the simplest
of ingredients, but all fresh. Even the coconut milk she extracts herself.
Where do you get your inspiration for recipes from?
I get my inspiration from different things, I can be travelling and dining
at the best restaurants and I get inspired. Or even just eating at a local
street stall. To me, it’s the blend of flavours that gets me excited.
You travel for work, where has been the best spot for you andwhy?
The best place I’ve been for work is the Philippines. I think the Philippines
is such an understated country. I’m a beach junkie and the beaches there
are amazing. It’s such a beautiful country with so much history
and character. The attitude of the people towards everything
is very positive. It gives me a good vibe.
What are your future plans?
So many things I want to do, write my cookbook when
I get the time and open up my house to run chef’s table
luncheons at home. Food truck! I want to get my hands on
one of those! I have always wanted to somehow influence
our society by eating healthier and the first place to start
is our schools. I have been inspired by Food Revolution
by Jamie Oliver. I think we need something like that too.
What is the best part of being a chef?
For me, it’s the excitement of preparing for an event,
from the planning of the menu to the dishes being
served and seeing the expression every chef or cook
looks for - satisfaction.