Any truly serious foodie will likely get excited at the mention of Sayan Isaksson. Known for being a Michelin-starred chef and consistently recognised as one of Sweden's best. His style fuses culinary influences from all over the world, with a particular emphasis on Japanese and French, blended with modern Scandinavian cuisine, which you can enjoy at his restaurant, Nour. Recently taking over the Mandarin Grill kitchen at the Mandarin Oriental KL, he prepared an exquisite eight-course dining experience I had the pleasure of savouring. Following the meal, we talk and delve deep into his culinary philosophy and personal insights. Read on to embark on an exploration of one of the world's foremost gastronomic minds.
What inspired you to pursue a career in the culinary arts?
Since I was 10 years old, I've loved to cook because I love to eat. So eating was my inspiration. I said to my mum, "Alright, I want to be a cook," and years later, I went for it. At the start, I thought it was awful because it was stressful and difficult. But it grew on me, and I learned that I could handle the stress. When I learned how to handle that stress and have that structure, that's when I could be creative.
Your culinary style is known for fusing Japanese, French, and Scandinavian cuisines. Explain your thought process behind combining these.
French is just how you learn. If you train to be a cook, you train in the French tradition. Learning how to boil stocks and garnish things is the French part. The Nordic part is that we want to use the produce near to us; we have lovely seafood and good vegetables. What Japan has for us that's so interesting is the fermentation, like miso.
Nature plays a significant role in your philosophy of cooking. Can you elaborate on how you incorporate elements of nature into your dishes?
Denne historien er fra April 2024-utgaven av Prestige Malaysia.
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Denne historien er fra April 2024-utgaven av Prestige Malaysia.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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