A Panad with...Chef Ken Hom OBE - Halen Môn
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Author of more than 20 cookbooks, purveyor of over 7 million woks, and the final word in Chinese cookery, Ken Hom OBE is nothing short of a living legend.  We were lucky enough to meet him recently at a trade show in Milan, and were pleased to find him as friendly, knowledgable, and just as much of a food hero as we had hoped.

In the latest of our A Panad with… features, we chat to the Action Against Hunger campaigner about foodie dreams and green tea.

WHAT DID YOU HAVE FOR BREAKFAST THIS MORNING?
Green tea. I can’t bear eating in the morning because I often dream about food and wake up full. But I am always ravenous by lunch time!

WHO TAUGHT YOU TO LOVE FOOD?
Mainly my mum, but also my uncle who owned the restaurant I worked in from the age of eleven

WHAT’RE YOUR THREE FAVOURITE INGREDIENTS?
Garlic, ginger and chilli

WHAT’S THE MOST UNDERUSED INGREDIENT?
Fermented bean curd

WHAT DOES HALEN MôN GO BEST WITH?
Everything. It brings out true flavours

DESCRIBE WALES IN 5 WORDS
A place with great food

WHAT DO YOU EAT AFTER A LONG DAY (OR NIGHT) AT WORK?
A bowl of noodles with plenty of chillis

chillis

WHERE DO YOU GO OUT TO EAT?
Simple bistro type restaurants, with good, uncomplicated food

WHAT’S YOUR FAVOURITE COOKBOOK?
The Key to Chinese Cooking by Irene Kuo

Illustrations: J Lea-Wilson
Image: Maria Whitehead

beach

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