Co-owner of Queenstown’s Rata and food director at Auckland’s Ostro, he is also the culinary whizz behind the widely successful Madam Woo restaurant chain. He spoke to us while organising the opening of his fifth Madam Woo – in Christchurch.
1. Why did you choose Christchurch for your latest Madam Woo?
Since we opened Madam Woo in Queenstown we have always had a loyal following of diners from Christchurch, so we thought we would put one on their doorstep. I have spent a lot of time in Christchurch over the past few years and we have been looking for a site there for a long time; thankfully we have found an amazing site in a great spot on High Street.
2. Rata and Ostro both have a very Kiwi feel – why did you choose to focus on Malaysian cuisine for this restaurant venture?
I have had a love of Malaysian cuisine for many years – searching out authentic Malaysian restaurants where ever I was living at the time – so the food definitely has a hold on me. Rendangs, laksa, roti, satay; there are so many great dishes which are often very fragrant but not too heavily spiced, it just seemed like a natural direction for me to go in.
3. What do you think has been the key to Madam Woo’s success?
We really focus on the food and the service. We like to create a fun and vibrant environment where people can go out and enjoy themselves eating great food with slick, fun service.
4. Where can we hope to see Madam Woo opening next?
We are pretty focused on Christchurch right now, making sure we deliver a great experience there. We do have another lined up, but I have to keep that firmly under my hat for now.
5. How do you think the food scene in New Zealand has changed since you moved back here five years ago?
It has matured and developed. Kiwis have always been great home cooks and had a deep interest in food and cooking, and I think that has strengthened. We are really starting to respect and appreciate the amazing produce we’re surrounded by; I think that is important for the development of our cuisine and the way we eat.
6. What would be your best piece of advice for Kiwi home cooks?
Buy great natural ingredients that have been handled with care. You can never eat too many fresh vegetables.
7. What are the three items which you always have in your fridge?
Chilled wine, chilli sauce and lots of eggs.
8. What’s your go-to dish when you need to feed your kids in a hurry?
My two boys are growing up fast and thankfully are starting to eat pretty much anything we put in front of them. Risotto is always a good one when you are in a hurry and there is not much in the fridge. My wife Helen and I are working pretty hard on spending more time with our kids around dinner time, cooking them delicious homemade meals from great ingredients.
9. Where will you be in five years’ time?
That’s the million dollar question and the interesting and exciting thing is that I have no idea! Hopefully healthy and hanging out with Helen and the kids.
This article first appeared in Food magazine.
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