CHEF'S PROFILE AND RECIPE – NOVEMBER 2017

APIRAWIT 'MAI' CHAOPO-EN

APIRAWIT 'MAI' CHAOPO-EN

HEAD CHEF

Chef Mai learnt the basics while working in his mum’s Thai restaurant where she taught him to respect the ingredients he was given, whilst watching Gordon Ramsay on television taught him to retain each ingredient's natural flavour and not to over season. After five years cooking professionally at Shangri-La Bangkok he moved to Le Normandie at Mandarin Oriental Bangkok. Working alongside Juan Amador inspired his commitment to one day becoming a chef at a Michelin starred restaurant.

Becoming the Head Chef at Whale’s Belly at just 26 years old was both a professional compliment and challenge to prove he could lead his kitchen team and deliver the expected standards. Being the youngest chef to win Iron Chef Thailand in 2014 came as a surprise, the benefit was it attracted young enthusiastic cooks who were eager to join his team.

He is balanced, in his kitchen he focuses on every minute detail while outside of work he admits he enjoys life and behaves his age. The owner of Whale’s Belly is his mentor and best friend that councils him when he is in doubt. 


APIRAWIT 'MAI' CHAOPO-EN SHARES A RECIPE

ESCARGOT RAVIOLI

ESCARGOT RAVIOLI

Ingredients – Stuffing:

1 tbsp Shallot

1 tbsp Garlic

1 tbsp Sundried Tomato

1 pc Bouquet Garni

1 tbsp Tomato Paste

100 gms Escargot

2 tbsp Ricard

Espagnole to taste

Salt and Pepper to taste

 

Preparation:

Fry shallot, garlic, sundried tomato, bouquet garni and tomato paste until brown. Then add escargot and flambé with Ricard. Add espagnole, salt and pepper; stew until the escargot softens, this will take about 30 minutes.

 

Ingredients – Ravioli Sheet:

100 gms All Purpose Flour

60 gms Yolk

20 gms Semolina

10 gms Milk

Salt and Pepper to taste

 

Preparation:

Mix all the ingredients and leave for 15 minutes to set. Hand roll it with a machine set as the thinnest number.

 

Ingredients – Sauce:

300 gms Parsley

Cream to taste

Butter to taste

 

Preparation:

Boil the parsley until it becomes soft. Blend it in the blender until it is smooth; add cream and butter.

 

Ingredients – Foam:

1 L Vegetable Stock

500 gms Parmesan Cheese

8 gms Lecithin Powder

 

Preparation:

Boil vegetable and Parmesan cheese until everything is well combined. Leave in the refrigerator for 1 day. Strain until only the liquid is left and boil again; add in the lecithin powder. Whip with a hand blender to make a beautiful foam.

 

Ingredients – Garnish:

Black Olives, Diced

Icing Sugar

 

Preparation:

Place the black olives into the dehydrator machine with low heat, leave it for 2 hours. Sprinkle the icing sugar before serving.