Up,
Close and Personal with Peng S. Looi
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With his roots in civil engineering, Chef Peng
S. Looi cleverly designs works of "Edible Art"
for his clientele in Kentucky. In addition to
running the famous August
Moon Chinese Bistro and the upscale Asiatique,
you will find Looi busy preparing his gourmet
line of sauces and extending his hand for charities
to help the community.
NAC:
How has your Malaysian
background shaped your approach to cooking?
PL:
Malaysia is a culinary paradise. With its multicultural
population of ethnic Indian, Chinese, Malay and
a few others, fusion of cuisines have taken a
natural course over the years. For example, Mamak
(Indian Muslim), Nyonya (Malay Chinese) and Eurasian
(European Asian) foods have become a part of the
Malaysian national cuisine. I had many ethnic
Indian and Malay friends and was exposed to a
variety of ethnic cuisines.While in Malaysia,
I was able |
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explore this fusion of culture and cuisines. Also,
I went to England and then came to the United
States for my higher education. I think traveling
has also helped me learn more about cooking. |
| NAC:
You were a civil engineer, what made you change your career? |
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PL:
My father was in mining engineering and it was
a natural career path for me. After high school,
I majored in engineering at the University of
Louisville. But my passion had always been in
cooking and I had started cooking while I was
in Malaysia, learning the basics from my mother
and sisters. When I received my mandatory engineering
internship in college, it actually steered me
towards cooking professionally as I found the
latter more exciting and rewarding. I acknowledged
my passion for cooking and decided I wanted
to wake up everyday to do what I love. For me,
it was cooking and not civil engineering. I
have never looked back since.
NAC: Your
dishes are well known as works of "Edible Art".
Has your engineering background influenced the
way you cook?
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| PL:
My educational background and hobby in photography
have indeed aided my thoughts when it comes to
presentation. 3-D effects from engineering and
color composition are key components when I start
to design a dish. |
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NAC:
What's the concept behind your two restaurants
August Moon Chinese Bistro and Asiatique? Why
did you choose Kentucky as the location for
both of your restaurants?
PL: Louisville, Kentucky has been my home
since 1981, my freshman year in college. Both
August Moon Chinese Bistro and Asiatique are
located in this city because it has friendly
people! Also, farm fresh local products are
easily available here. And what is not available
locally, are only short flights away. August
Moon Chinese Bistro offers contemporary Chinese
cuisine with a South East Asian influence and
Asiatique's menu serves Pacific Rim Cuisine. |
NAC:
How do you define Pacific Rim Cuisine?
PL: In
the very simplest of terms, it is the fusion of
flavors and techniques from both the east and
the west. But, this is not a simple concept.Mostly
because there are so many variations in the interpretation
of east-west food. |
| It is
the diversification that makes this style of cooking
so exciting. Pacific rim cuisine is a combination
of food inspired by the techniques and flavors
of both the countries that make up Asia and the
countries that border the Pacific Ocean. Asia
and the Pacific are the two most fundamental influences
on this cuisine; Europe and Australia come into
it as well. This is the food we recognize, with
an extra lift - well-known dishes are given additional
complementary flavors, and the taste buds are
pushed a little further than usual. |
NAC:
Where do you get your inspiration for such innovative
and creative dishes?
PL:
At both my establishments, the culinary team
works like a family unit and the passion for
great food inspire us to improve the menus.
This multi-ethnic and cultural diversity of
the units also lends to a wider spectrum of
ingredients, interpretation of ideas and approaches.
NAC:
Despite your busy schedule, you've always found
time to help the community. Which charities
do you actively participate in?
PL:
My personal philosophy is to give back to the
community who has supported my businesses all
these years. March of Dimes (premature babies)
Chefs' Auction was my latest charity. Besides
that, I also helped raise funds for the Home
of the Innocence (sick and abused children)
with the Chef's BBQ Cookout, the Cancer Society
and Crane House, a non-profit Asian Cultural
Center, for which I coordinate the Asian-All
Star Dinner - their biggest fundraiser near
the Lunar New Year.
NAC:
Tell us about your gourmet sauce line. Where
can our readers purchase these sauces?
PL:
Currently, I am offering three sauces, the Lemongrass+Hoisin
Marinade, Stir-Fry Sauce and the Sweet Chili+Basil
Dipping Sauce. My intention is to expand to
a total of nine, my lucky number! The plan includes
some vinaigrette, condiments and dipping. Check
the Asiatique
website for more information.
NAC:
What
is the most popular dish during the holiday
season at your restaurants? Can you share your
recipe with our readers?
PL:
Cocoa Rubbed Lamb, Garlic Foam and Espresso
with Sarawak Peppercorn Sauce.
Click here for the recipe>>
NAC:
What's
next for you?
PL:
My next venture, which is on the drawing board,
is to build five Asiatique Bistros in Cincinnati,
Ohio, Nashville, Indianapolis, Bethesda, and
Atlanta. The concept will be a marriage between
Asiatique and August Moon Chinese Bistro, serving
fresh ingredients with a clean presentation.
Last but not least, would be to franchise the
concept. I am using the name "Asiatique" as
I have the federal trademark for the restaurant
and sauce. Besides, the name already has a national
recognition |
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