Chef Noemi Acosta, Executive Chef, Svago KLCC

What do you do and how did you get into the industry?
I’m a Spanish Chef. Definitely there are two main reasons I entered the world of gastronomy: my passion for food, and my mother cannot cook 🙂
Share with us an interesting story from behind the scenes.
In one restaurant we had an aquarium with live lobsters. One morning we found that one of them had eaten half of another. The whole team stayed for several minutes looking and trying to understand how it could be possible for something like that to happen. Finally, when we tried to pull out the lobster and a half, it turned out that it was molting the shell. We were all thinking that we had a cannibal lobster, but it turned out that it was only molting the shell!
What’s the best/ worst part of your job?
The best thing about my job is being able to discover different flavors, techniques and ingredients from around the world. The worst… little free time.
What’s your personal favourite treat?
My favorite drink is hot chocolate with a good portion of brownie. The best place to have it for me would be in Cacao Shampaka, Barcelona.
When you’re not getting your caffeine fix at Svago where do you go?
For sure any Caffe Pascucci, for me the best coffee in KL.
What’s one of the craziest things you’ve seen  behind the scenes?
The craziest thing I’ve experienced was in my previous job in HK. Where in the midst of a 100 pax service buffet, all the cold section staff left because they fought with the manager. In my life I haven’t imagined something like this would happen. Finally between the dishwasher and me we saved the situation. At the end of the service they appeared apologizing and super repentant. I wanted to kill them, but they’re still alive, ha ha.
The perfect day off would be…
… anywhere outside the city. I love nature.
A day in the life of a chef is…
Testing, training and supervising – it’s a never stopping cycle.
What do you do for fun?
Mixed martial arts and dancing. I can wake up every day at 6am just to have my precious time for enjoyment and laughter.
What’s something you’d like guests to know about Svago?
Here you can find a space in which three premises meet; relaxed environment, healthy eating and creative dishes.
What’s your favourite food and wine pairing?
Any good red wine and cheese, I love it.
What’s your view on the KL food scene?
It’s a rich gastronomic level, thanks to the mixture of different cultures.
What’s in store for you in the upcoming months? 
Surprises won’t be told, you must come to discover 😉


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  1. Monica

    Your interviews with the chefs is most enlightening.
    Thank you.

    I see you did suggest a visit to KL.
    Well KL has never appealed to me, but I am sure is far more interesting than
    my visits to bloody Houston, TX and that over-rated LAX!
    Cheers and a most enjoyable report.

  2. A very nicely done interview!

  3. Lovely review, dear! xoxo

  4. Interesting that her mother doesn't cook! Thanks for sharing thoughts of this lovely young chef.

  5. great interview

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