In this interview, chef Brendon Chen shares some memorable food stories and tells about his contemporary dining restaurant, Playte.
How did you get into the industry?
I went to Le Cordon Bleu culinary school when I was 19 after I graduated from college. I learnt everything I needed to know from the chef instructors, and I’m incredibly grateful for that.
What’s a food memory from your childhood or travels that stands out?
My first trip to Beijing when I was seven, I had the first taste of Peking duck, and I still remember how good it was. It’s part of the reason duck is one of my favourite ingredients to cook with.
What’s the best part of your job?
The best part of being a chef is definitely the adrenaline rush during a busy service and putting a smile on customers’ faces.
What’s your favourite food and beverage pairing?
I once made a “coke” flavoured kombucha, and it pairs exceptionally well with my aged duck dish.
What’s one of the funniest things you’ve seen behind the scenes?
The funniest one was definitely when I was working one night in a fully booked restaurant. The commis forgot to prepare the beetroot sorbet for the first course. She only realized 10 minutes before service. Thank goodness we had liquid nitrogen in the restaurant and were able to get it ready with a little chemical assistance.
The perfect day off would be…
… a nice late brunch with some good coffee.
What does Bredon Chen do for fun?
I enjoy exploring new places to eat out and outdoor activities.
What’s something you’d like guests to know about Playte?
Playte serves “bistronomy” cuisine, a concept that was born in Paris. It offers quality ingredients with the technique and discipline of gourmet cuisine in a warm and friendly environment at reasonable prices. Playte is actually a play with words PLAY, and PLATE. Our philosophy is to continually strive our best to try out new combinations of flavours, something familiar yet unexpected.
What’s your view on the food and drink scene in KL?
I think the food scene in KL has grown dramatically in the past five years. It’s more diversified now, and people have many choices.
What’s in store for you in the upcoming months?
We will have more collaborations with some talented chefs in KL, so please stay tuned to the upcoming events.