TENTANG CHEF ERIC SIEW

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Eric’s presence since the opening days of ABANICO in 2018 has truly been remarkable in providing excellence in food preparation and dining satisfaction for the community township of Kota Kemuning in Selangor, Malaysia. The opportunity to whip up a storm with the freshest and choicest grilled meat produce, as well as seeing the smiles of contented and returning guests, are the key reasons that have kept him striving for greater heights. ABANICO is a chef-driven neighbourhood deli restaurant, serving a blend of European flavours with an added Japanese-Asian flair. Co-owned and run by Eric (formerly the Executive Chef from DoubleTree Hilton Kuala Lumpur) and his lovely wife Thang Han-Ni (formerly the Marketing Director of key hotel chains of global standards), ABANICO has been thriving through the good and bad, by constantly working in the spirit of optimism, the goodness of customers and the kindness of strangers.

Hailing from Kuala Lumpur, Malaysia, Eric started his culinary career in 2002 as Commis de Cuisine in Park Hotel Vitznau, Switzerland. A person on-the-go who thrives on the excitement of kitchen and banquet planning, Eric landed himself in exciting pre-opening ventures for noted establishments such as Prego in The Westin Kuala Lumpur, SUDU in Hilton Kuala Lumpur and Rossio Restaurant in MGM Grand Macau.

Today, with over 19 years of experience under his belt, Eric has proven that coming out from the cocoon of hotel corporate into the brave world of entrepreneurship, is well worth the pain and effort. His craft and passion are evident in his modern interpretation of European and Asian cuisine, a talent that had led him to winning a gold medal in the cold food category at the 2013 Salon Culinaire Mondial, a competition that represents culinary art at the top-most level.

Graduated and trained in Switzerland, Eric has always believed food is no longer just a necessity, but a passion, an ongoing, deeply personal, insightful experience. “When creating a menu, I think of how each ingredient complements one another to ensure a satisfying merging of distinct flavors and textures” says Eric. When not in ABANICO stirring up a Beef Bourguignon or grilling an A5 Matsusaka or roasting an Aussie Lamb Rack, this self-confessed foodie is also a passionate dog lover, who together with Han-Ni contribute their time into rescuing and fostering dogs until they find a suitable permanent home. Driving at high speeds in motor rallies for pure adrenaline rush, or deep-sea fishing for relaxation and quiet reflection are indulgence he won’t say no, too.

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RESEP CHEF:

HERB CRUSTED RACK OF LAMB

Pending video

BAHAN:

  • 1pc 8-rib Rack of lamb, frenched (approximately 700gm)

  • 4 sprigs Fresh thyme, stem removed 

  • 2 sprigs Fresh rosemary, stem removed 

  • 1 clove Garlic, chopped 

  • 1 tbsp Unsalted butter, softened 

  • 5 tbsp White breadcrumbs 

  • 1 tbsp Dijon mustard 

  • Season adequately Salt and freshly ground black pepper

CARA MEMASAK:

  1. Sous vide rack of lamb in vacuumed bag at 42°C for 1 hour. 

  2. At the same time, mix thyme, rosemary, butter, garlic and breadcrumbs together. Season with salt and pepper. 

  3. Roll the herb mixture in between parchment paper to about 2mm thickness. put onto a flat tray and allow to set in the chiller for 10 mins. 

  4. Once rack of lamb is ready, soak in ice bath (if you are not serving immediately) or season with salt and black pepper and brown on all sides over the grill. Allow to cool to room temperature. 

  5. Remove herb mixture from chiller and cut according to the size of the rack of lamb. Apply dijon mustard over the rack of lamb in an even layer. Transfer the herb mixture onto the rack of lamb and roast in the oven at 175°C for 5 minutes. Allow to rest for 6 minutes before slicing.

JELAJAHI LAMBASSADOR LAINNYA
DAN RESEPNYA