Bobby Chin
Published: 31/08/2011 - Filed under: Features » Features » Travels » Archive » 2011 » September 2011 » Travels »
Before he became a celebrity chef, author and travel show host, Bobby Chinn’s many paid stints included flying kites at San Francisco’s Fisherman’s Wharf, working as a shoeshine boy, an elevator operator, a stand-up comic and a seller of seafood. His ethnicity is equally colourful. Calling himself an “ethnic mutt”, he explained: “I’m half-Egyptian, half-Chinese born in New Zealand, mostly educated in England and San Francisco.” Despite being in the thick of preparations for his new restaurant and a new TLC TV series called Bobby Chinn Cooks Asia, he made time to catch up with Maida Pineda during his recent trip to Laos.
Is there anything you won’t eat?
Endangered species. Also, I generally wouldn’t eat food that isn’t coming from its natural environment. For example, I wouldn’t eat green-lip mussels coming out of a scary lake in the tropics. And, I try not to eat meat because I’m trying to eat healthy. However, I would pretty much try anything once.
What’s the most memorable food destination for you?
I thought the food in Syria was really spectacular. I’ve never tasted food that good from high-level, medium-level and low-level basics, from bread to desserts to pickled items to toasted seeds. Everything’s fantastic. I love the food in India. I’ve never had a bad meal there. Malaysia and Singapore are great, too. I won’t add Vietnam to the list because it is almost like home for me. But Vietnam has phenomenal food.
Where have you experienced impeccable service?
There’s an abundance of great service in five-star hotels. It keeps happening over and over again, so I feel spoiled. I’ve had incredible hospitality from the poorest of the poor. They are just so happy that you are eating their food. That just makes it so memorable and gives you faith in humanity.
Do you buy food or ingredients when you travel?
All the time! But it’s a drag when some of my bags stink of curries and oils, and I can’t get rid of those smells. Like when I was in Sri Lanka, I bought two kilos of cinnamon sticks. In the States, I used to buy chipotles. Now, I can smoke my own chillies. In the Middle East, I’d buy candies, Oriental desserts and nuts.
How do you learn new recipes?
Studying by observation is the best way to learn. When I first arrived in Vietnam, I experienced the best chicken soup I’ve had in my life. The stock was clean, the noodles had perfect consistency. I asked the cook to teach me. She told me: “Well, you’re a chef, figure it out yourself.” So I ate there at 12noon. I ate there at 1, 2, and 3pm. Over the duration of two months, I was able to observe exactly how they made it.
What would you put on an in-flight menu?
A pickled lotus salad, a curry, and something light, such as tropical fruit for dessert. Everyone likes curry, and it can be adapted to vegetarian or fish. It’s also very easy to make. I think curries are great to eat before sleeping.
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