|Who is speaking from Secret Tables
Hong Kong-born Richie Lin met fellow Mume chefs, Kai Ward and Long Xiong, while working at Quay in Sydney and Noma in Copenhagen. The three chefs joined forces, with Richie introducing Ward and Xiong to the abundant, untapped and underrated local resources of Taiwan. Listed in Asia’s Top 50 Best Restaurants, the chefs at Mume apply modern European techniques to create the extraordinary cuisine of this casual fine diner.
Dedicated to raising awareness of indigenous culture through sharing the stories about how he cooks, Chef Black actively supports the use of local products and activities. He is deeply proud of Chiang Mai and the surrounding regions as a destination of great cultural value. Gaining knowledge from local wisdom and trying to understand it scientifically and logically is the key to his cuisine. Chef Black is also one of the founders of The F*kcing Chefs, a group of savvy, eco-conscious cooks forging a new culinary movement in Thailand.
Malaysian-born chef Darren Teoh combines and connects forgotten indigenous ingredients and produce from Malaysia’s farms and jungles, mountains and seas, manifesting onto the plates as a culinary canvas. Chef Darren makes food that creates memories, where every ingredient has its place and purpose. An evening at Dewakan makes for a singular Malaysian modern dining experience, drawing from chef Darren’s passion for produce and respect for the integrity of ingredients and the environment.