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We got upclose and personal with Chefs Johnny Fua and Sherson Lian to find out what can't they stand about each other.
The saying goes that in a kitchen, there can be only one master setting the pace of his team and making all the key decisions. Can you imagine Gordon Ramsay sharing the helm of his kitchen with someone else?
While kitchen rivalry is no secret in any up and coming restaurant, Chef Johnny Fua and Chef Sherson Lian from the trendy restaurant Elegantology Gallery and Restaurant, aim to prove just the opposite. Not only do they work side by side on a daily basis, they now star in their own reality TV show, “Reality Bites”. The six-part series, produced by Asian Food Channel, features the dynamic duo as they set off on an exciting adventure – spearheading the fast growing restaurant cum menswear boutique. Backed by a young team, Chef Johnny helms the kitchen while Chef Sherson leads the service staff. With the restaurant and showroom operating in full swing, the two chefs soon find themselves in a web of misaligned expectations and working styles.
We took the opportunity to speak to them on what it’s like behind the scenes in the kitchen of Elegantology and what makes each of them tick.
What instilled your love for food and yearning to create culinary creations that aren’t only amazing in taste but also beautiful in sight?
Chef Johnny: Being a chef is a job that makes me, me! It is a “hobby” that I love doing and keeps me going!
Chef Sherson: I would have to say it’s my mother and also my love of eating. I can’t imagine being able to have such passion in cooking if I first didn’t love to eat. Everytime my mother cooks, there’s always a smile on my face when I sit at the table and such a satisfaction after. So this is something I want to share with others.
What is your favourite food from your childhood and why?
Chef Johnny: It would be Yee Kiau Mee, a simple noodle dish, tossed with soy and lard, shallot crisps. Pretty straight forward, but it is so good.
Chef Sherson: It’s hard to pick just one because of the fact that I love eating. I think if I have to pick, it would have to be Chinese food.
If you had to choose one dish to be your signature dish as a chef, what would it be and why?
Chef Johnny: Braised Baby Beef Ribs. It captures the flavours awesomely, the texture has the right meat finesse.
Chef Sherson: I believe everything that’s cooked from the heart is a signature because it’s a personal interpretation of what it originally is.
What is your proudest moment as a chef in your career thus far?
Chef Johnny: It was when an old wise man walked up to me and said, “Dao, (my nickname) you’ve gone through a lot and you’ve made it. We are very proud of you.” That was my dad.
Chef Sherson: That would be here and now. Having been given the opportunity to partner with Elegantology to run one of KL’s first conceptual fine dining restaurant, which is bringing food and fashion together in a refined outlet.
What is working with each other like?
Chef Johnny: Where shall I start… (laughs). Sherson is a young talented chef who gives you that extra boost in the morning. He is energetic, he drives you nuts, yet you love him even more! Sherson is a fantastic person, a friend and of course I love him as a brother. Somehow, all these values in Sherson have brought out the best in me and I always appreciate our “special relationship.” (Laughs)
Cher Sherson: Working with him has given me the opportunity to learn from the best. It's definitely learning fine dining on-the-go and that makes it more interesting.
Chef Johnny Fua (left) and Chef Sherson Lian
What is the one thing that the two of you disagree on the most?
Chef Johnny: The one thing that I can’t stand the most is when he tries real hard to decorate the table settings! He just does not have it in him. Well, in terms of disagreements, it is healthy. It is a crucial element to go further.
Chef Sherson: That’s hard to say, since we agree on almost everything down to which shoes to buy… but we’re straight! Probably on who’s better looking! (laughs).
Elegantology is a fashion boutique and gallery intertwined with a restaurant. How do you think fashion and food complement one another?
Chef Johnny: Fashion and food is a unique fusion of passion. It is a way of life as it awakens all our senses.
Chef Sherson: I think it brings the whole dining experience to a higher level. Your dining experience starts when you’re in front of your wardrobe wondering what to wear to go out for dinner, and what you wear affects your dining, or even your entire evening. So fashion has always been a part of food. Here at Elegantology, we provide both the food and also the “wardrobe” both refined and exclusive in this day and time. It’s a wholesome experience.
Are you more keen in preparing Asian food or Western food? Which is the tougher one to prepare?
Chef Sherson: For me, I think Western would probably be the tougher one as my background has always been very Asian. But that’s where Johnny comes in.
Who are some of your favourite designers from Elegantology?
Chef Johnny: Joe Chia, Hayden Koh and Michael Ong.
Chef Sherson: Ian Chang, Michael Ong, Venie Tee, Justin Yap, Daniel Chong
If you can eat only one kind of food for the rest of your life, what would it be?
Chef Johnny: A gourmet sandwich.
Chef Sherson: Hmmmm, I would have to say... Cantonese Fried Noodles. But then you can kill me one week in.
What is your favourite ingredient of all time to work with?
Chef Johnny: Ginger
Chef Sherson: Garlic, shallots, salt. With these 3 combination there is so much you can do, with any meat, fish or even vegetable.
Who are some other chefs whom you respect, and why?
Chef Johnny: Chef Heston Blumenthal of The Fat Duck, for his ideas of molecular gastronomy. And Thomas Keller for his superior understanding of Sous Vide.
Both of you have sampled some of the best foods from around the world in your career. Which is your favourite out-of-country restaurant to dine at when you travel?
Chef Johnny: Singapore, Hide Yamamoto. Freshest air-flown fish accompanied with the finest warm sake!
Chef Sherson: I don’t have a favorite out of country restaurant but if you put me in Thailand, I would be happy almost anywhere I go.
You’ve also served some very different taste buds and palates in the course of your career. How different do Western cultures eat as compared to Asian cultures?
Chef Johnny: Both cultures are very similar in some ways and also very different. Asian cuisine has made its fame in the West yet it is still a best kept secret; it is pretty much unknown to many. The main difference would be that Asians enjoy the “deadly sinful food” better than the West.
On the other end of the spectrum, what are some of your favourite local hawker food?
Chef Sherson: In KL, the best nasi lemak is in Village Park, yong tau foo in Petaling Street. In Malacca – My God I don’t know were to begin, asam pedas, wan tan mee, chicken rice balls…
How important is good food to you?
Chef Johnny: It is a matter of life or death. That’s how important it is!
Chef Sherson: Life has almost no meaning without it!
What can we expect from your new reality TV show, Reality Bites?
Chef Johnny: Fierce disagreements on a daily basis between a chef and a team that backs you up no matter what happens. The viewers would be able to see the “ dark” side of Sherson (laughs). I don’t see this show as a show but when reality hits… often you get the dust.
Chef Sherson: It's like watching an action-packed series with a story of what a chef goes through, in the style of a music video.
“Reality Bites: Rise Above with Style” is proudly presented by Elegantology Gallery and Restaurant. Catch the premiere exclusively on the Asian Food Channel, Tuesday, 10 December 2013 at 9.00pm on Astro Channel 703.
