Cover Chef Lroy Lim (Photo: Ignis)
Chef Lroy Lim (Photo: Ignis)
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Previously head chef at Willow Kuala Lumpur, Lim recently opened Ignis, which specialises in wood-fired grills
“I have always enjoyed playing with fire,” laughs Lroy Lim when asked why the bar and grill concept was chosen for the newly opened Ignis, located at The Sphere, Bangsar South. We are seated along a terrazzo bar, celebrating the restaurant’s launch with front row seats to flames from the grill in the chic, industrial kitchen. From the beginning to the end of the meal, every dish is charred with licks of flames, including the textural desserts of roasted s'mores and honey butter grilled grapes.
Before Ignis was born, Lim was head chef at Willow. We speak to the well-travelled chef about his favourite ingredients and biggest inspirations.
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Who has been the biggest influence on you professionally?
My lecturer in Switzerland, when I was a culinary student there. He only taught me for one term but he was, and still is, the strictest teacher that I have had. He was extremely professional and held very high standards, even to students who just started to learn about food. In fact, he was so fierce that it was not uncommon for students to leave his class in tears. He helped shape my work ethic and approach to cooking in a way that contributed to who I am today.
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What is a book/movie/show/podcast that you think every chef should read/watch/hear?
A podcast that I would recommend is How To Stand the Heat in the Kitchen by Marcus Wareing. For shows, I would suggest all the Chef's Table series on Netflix, including Chef's Table France.
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Who is the chef you’d most like to cook with, dead or alive?
The Adrià brothers because they have done some very interesting things with food.
What and where is the best restaurant you’ve ever eaten?
Tickets in Spain has been the most memorable to date. Closer to home, Meta in Singapore is very good too.
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What is your favourite food city/foodie travel destination?
Probably New York City. It's very diverse and there are many different types of food. I've had many good meals there.
What is one ingredient you can’t live without?
Butter. Anyone who has worked with me insists that I have a tendency to put butter in just about everything I make!
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It’s your last meal—what’s on the menu?
Having grown up in Penang, I must say my last meal would be nasi kandar.
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
