Q&A with Kwanghi Chan

We caught up with Chef Kwanghi Chan of Bowls by Kwanghi...check out what he told us!

What is your favourite dish on the menu at Bowls by Kwanghi Chan and why?

It always changes but in this moment in time and probably 80% of our customers favourite is our steamed pork and chive dumplings drizzled in our pwn aged soy and traditional Chinese chilli and peanut rayu. Topped with scallions and fresh coriander. 


What would be your desert island meal?

Fresh lobster salad with its own bisque on the side,

Grass-fed Irish beef ribeye tomahawk steak cooked straight on the BBQ Charcoals with beef dripping fried chips and a bearnaise sauce, buttered wilted spinach.

English baked custard tart with dubbed whipped cream! 


What is your favourite seasonal dish?

A nice Tomato salad with all the varieties of ripe tomatoes all prepared differently to bring out the textures and flavours using modern preparations to form a colourful dish. 

What drink would you pair with it?

A nice shot of chilled Gazpacho soup to go with the tomato dish. I don’t drink alcohol at all, I have an allergy to it. So it will be a virgin one. 

What is your favourite restaurant in Dublin and why?

Its been a long time since I 've gotten the opportunity to eat out, as I have travelled a lot in the past 2-3 years to Asia so it's very hard to pick a favourite as there are so many great meals in Dublin now from finesse to super casual. I normally eat in very casual places, one that stands out is Pickle by Sunil, the flavours are amazing and the Benny and team there are great. 


What is your favourite dish in Dublin and why?

This is such a hard question and it will probably change by the day as they're so many great dishes on menus the restaurants are cooking and all changing with the seasons, but what Mickael Viljanen and his team are cooking in The Greenhouse is amazing

Who is your most hotly tipped young chef in Ireland today?

There's so many talented young chefs coming up all with their own unique space in the industry doing amazing things, really creative people, and with the hard times that we are in at the moment, chefs supporting each other through collaborations & also helping each other is what's going to keep our industry moving, keeping creativity shining not just in the fine-dining aspect as our dining industry is changing for the foreseeable future. 

What is your favourite thing about Taste?

It's super relaxed and the people make up a great atmosphere, food is always great, and music is legendary. 


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