I was invited by photographer
chef Marco preparing four pasta sauce at the same time
When everyone finally arrived, we were introduced to chef Marco and his assistant Urs (pronounced uuhhrs). They were very friendly people. The good chef then went to do what he’s good at, making pasta.
Chef Marco was working with four pans at the concurrently, each with a different sauce. Two creamy sauce and two tomato based sauce. Considering the fact that this guy set the Malaysian Book of Record by preparing 402 sauce in 7 hours running 12 pans at the same time, this was no sweat whatsoever. Personally, I can only cook soup & fry another dish of vege while having the rice cooker running at the same time. =/
the four flavors
I was asking chef Marco about the name of his dishes, but he told me basically he doesn’t really name the dishes as he has over 700 recipes and it’ll be pointless to name them all.
Then of course, it’s eating time.
The four dishes were all very good. Two creamy seafood pastas each with its distinct taste, one with an Indian hint with the use of tumeric while another with sweetness to bring out the taste of the fresh shrimps. The two tomato based sauce, one vegetarian and the other with chicken tasted awesome as well. The fresh and sun dried tomato, the baby bok choy and the chicken was a surprising mix, but proved to be a good one. A slight oriental hint to the traditionally Italian dish.
the camwhores, and the cook book
After the excellent dinner, we were given a copy of the cook book “Pasta in Play”, authored by Chef Marco with photographs from Stephen Wong. The book is made in Malaysia and will be available at bookstores very soon (more on this once I get the details). Chef Marco is also planning to open a restaurant in KL sometime next year. He promised that he’ll stick to the true traditional ingredients (i.e: cooking with white wine in some dishes) in the new restaurant, I can’t wait.
Kelly Kel Li and Natalie, who took so many pictures of themselves it gave the chef and his assistant (and me!) a cultural shock has already written their piece on the experience too.
FA and foodlover’s takes