Autumn is the favourite time of the year for chef Lisa Chee Mbe, partly for the “comforting” food it means she can cook.
At a time of ongoing great uncertainty for the horeca sector, she offers some invaluable tips to would-be chefs and restauranteurs.
In a Q&A with this website, Lisa, who runs a thriving new “concept business” called Mabel’s and Kimchee Noodle, also tells us what inspired her to get started in the notoriously competitive catering trade.
Q: Who taught you to cook?
Lisa: “The first memory of cooking was with my parents who would make this nutritious spare rib soups and how to wash rice. I also remember my Dad teaching me how to crack eggs in the big bowl and whisking them to make a massive big batch of egg fried rice.”
Q: What has your first job in hospitality?
Lisa: “My first job in hospitality was working in the family food business. I would go with my parents to buy the ingredients from the large cash and carries such as chicken, beef, pork, 20kg sacks of onions, 20kg sacks of rice, and other dried goods. I would help my parents prepare the curry by chopping these massive bigger than your hand onions and they would just make me cry.
I remember helping my parents add in all the ingredients for the curry paste and would help him stir them all in using a long wooden paddle. This curry would take hours to make.”
Q: Current role?
Lisa: “I am running my own food business called Mabels where we serve gluten free Chinese and English meals. I run this with my husband where he packs the orders and I cook.”
Q: What is your favourite ingredient? Why?
Lisa: “My favourite ingredient is five spice powder. It’s used a lot in Chinese cooking and consists of star anise, fennel seeds, Sichuan peppercorns, Chinese cinnamon and cloves.”
Q: Which is your favourite season (for culinary reasons)?
Lisa: “My favourite season is autumn and winter as the weather gets colder. I love all the pumpkins and squashes that are available. I tend to make a lot of braised dishes, stews and soups which are so comforting.”
Q; Your signature dish?
Lisa: “My signature dish is salt and pepper chicken. I have a philosophy that simplicity is best. Let the dish sing. The chicken has to be cut the right size, seasoned and lightly battered so it’s golden and crispy. Then the onions and peppers and chillies and garlic have to be sauteed for the right amount of time. Too short you have raw onions and too long they become limp and soggy. Then the star is the seasoning of the five spice and additional ingredients. You have to have the balance of the flavours otherwise it will be too strong and not pleasant on the tongue.”
Q: Your most important piece of kitchen equipment?
Lisa: “My wok is the most important kitchen equipment. I can steam, pan fry, deep fry, stir fry and boil but not at the same time of course.”
Q: Which restaurant(s) do you like to eat on your days off?
Lisa: “On my days off it depends where we are but I ‘m easy going and will try most cuisines such as pub food, carvery, japanese, Chinese and Italian.”
Q: What do you cook at home?
Lisa: “I have a young daughter so I tend to cook simple food for her such as spaghetti bolognese, Chinese porridge, noodles, and Chinese dim sum. I will also cook quick meals such as Chicken with egg and tomato, Jap Chae Noodles, Pork and Aubergine, Steamed dishes and home made soups.”
Q: Is there anything you won’t eat?
Lisa: “I won’t eat cheese as from a very young age I never liked it and I think I’m allergic to it.”
Q: What are your tips for hosting a dinner party at home?
Lisa: “My tips for hosting a dinner party is to prep beforehand. Get drinks ready in the fridge. Have some dishes made up e g in the slow cooker and other dishes that are able to finish off just before they arrive. Just relax and enjoy fellowship with them.”
Q: Who do you most admire in the industry?
Lisa: “I admire Gordon Ramsay after having appeared on Gordon Ramsay’s F Word in 2009 where we won Britan’s Best Local Chinese Restaurant. He was very down to earth talking about business, food and family and he didn’t swear at us!”
Q: What’s your advice for youngsters thinking of starting a career in in catering?
Lisa: “My advice is to invest in yourself and experience as many places to get a feel of what you like and don’t like. You don’t need to go to university to build a catering career – just do anything that improves your own talents.”
Q: If you were in the condemned cell, what would you chose as your last meal?
Lisa: “I would choose Lobster and Yee Mein Noodles with Ginger and Spring onions.”
