Tag Archives: chef

i8tonite with Yangon, Myanmar’s Merlion Cuisine Chef Darren Lim & Confinement Soup Recipe

i8tonite with Yangon, Myanmar's Merlion Cuisine Chef Darren Lim & Confinement Soup RecipeMyanmar may not be a country that comes to mind when you think “international cuisine destination,” but thanks to the recent democratization of the government and lifting of most sanctions, it’s quickly becoming an Asian hub of excitement and energy. Myanmar’s main city of Yangon, formerly called Rangoon, is a dynamic destination with both the tranquility of an off-the-beaten-path Buddhist sanctuary and the subtle buzz of locals and foreigners seeing the country in a new light.

Two of the entrepreneurs that wanted to capitalize on the growing thirst for international flavors in Myanmar are Ringo and Michelle, a Singaporean couple who started their restaurant Merlion Cuisine in Yangon this year.

i8tonite with Yangon, Myanmar's Merlion Cuisine Chef Darren Lim & Confinement Soup Recipe

Having had the passion for the food and beverage industry simmering on the back burner for years, they decided to jump on the opportunity to start the only restaurant serving authentic Singaporean cuisine they knew growing up with international standards. Meticulous care and no expense was spared in doing the kitchen. Owner Ringo called on his friend (owner of Q’Son) in Singapore to supply top-of-the-line stainless steel appliances. Two water filters are used because of Yangon’s history of bad water. Multiple exhaust hoods handle proper ventilation. And, a renowned food safety consultant from Singapore was brought in for a pre-opening intensive two week training in food preparation, handling, storage.

i8tonite with Yangon, Myanmar's Merlion Cuisine Chef Darren Lim & Confinement Soup Recipe
Food Asia Culinary Challenge Gold Award – Chef Darren Lim

Joining them is the Singaporean Chef Darren Lim, who started cooking at 19 years old and worked his way up from cleaning live fish in Malaysia to head Asian chef at the Ritz-Carlton in Singapore. Chef Lim is no stranger to taking risks – moving by himself to Australia with the hopes to find a job in a kitchen in order to learn about Western food is no small feat – so he feels the enterprising environment in Myanmar suits his style. Sitting down with him for the interview, he’ll never tell you he’s a multiple gold medal winner in the Food Asia Culinary Challenge or for which Presidents or Heads of States he’s cooked for; instead, he beams with excitement over which new cookbook he has and which new recipe he wants to try.

Unfortunately, Myanmar doesn’t have the supplies he’s used to, so he hand-picks ingredients from Hong Kong and Singapore to bring into the restaurant for the highest standard food. As we continued the interview, I became more and more impressed with the devotion to the art of cuisine he showed. By putting his soul into his food and refusing to compromise on quality, he represents the idea that “the right way is not always the popular or easy way.” Once Ringo became a regular customer of the Ritz-Carlton and got to know Chef Lim very well, it seemed natural for them to join forces and take the next step into Myanmar.

Chef’s Questionnaire (with a nod to Proust):

How long have you been cooking?
Since I was 19 years old.

i8tonite with Yangon, Myanmar's Merlion Cuisine Chef Darren Lim & Confinement Soup Recipe
Cold Bean Curd Pudding with Longan

What is your favorite food to cook?
Lobster, since there are many different ways to prepare it in both the Asian and Western styles. My favorite way is with a spicy black pepper sauce.

What do you always have in your fridge at home?
Fresh herbs are important, rosemary is a staple.

What do you cook at home?
Since I eat at work usually, when I’m at home I like something light and easy to prepare. Usually a double boiled soup that isn’t too heavy.

i8tonite with Yangon, Myanmar's Merlion Cuisine Chef Darren Lim & Confinement Soup Recipe
Steamed tofu with Soya Sauce

What marked characteristic do you love in a customer?
Actually, I like the challenge of a customer that comes in with a judgement already made up in their minds. Maybe they think tofu is bland because they only tofu prepared in a certain way. To me, I want to be able to take that on and change their minds. As a chef, I believe every customer is a VIP.

i8tonite with Yangon, Myanmar's Merlion Cuisine Chef Darren Lim & Confinement Soup Recipe
Deep fried banana with ice cream

What marked characteristic do you find unappealing in a customer?
Unfortunately some – and it really is very few – customers are trying to make problems with the food and have a certain closemindedness about it. As a chef, I have no power over this.

Tupperware, Rubbermaid, or Pyrex?

Beer, wine, or cocktail?
I drink whiskey only, just a little bit. Now I’m working on my collection of Jack Daniels.

i8tonite with Yangon, Myanmar's Merlion Cuisine Chef Darren Lim & Confinement Soup Recipe
Deep Fried Tofu with Soya Sauce

Your favorite cookbook author?
Tony Khoo, who wrote “To Be A Chef” and is the head chef for the Mandarin Group as well as a committee member of the Singapore Chef Association. He inspires me because he also has a passion for mixing Western and Asian cuisines. Aesthetically, his attention to detail is meticulous, and his plating on dishes like his (Asian) tapas is perfection.

Your favorite kitchen tool?
American chef knife.

Your favorite ingredient?
Infused oils, like olive oil infused with garlic and onion.

Your least favorite ingredient?
This is difficult for me to say. As a chef, I have to try to have a positive mindset towards all ingredients, because maybe a customer really likes it and I have to work with it.

i8tonite with Yangon, Myanmar's Merlion Cuisine Chef Darren Lim & Confinement Soup Recipe
sambal kang kong

Least favorite thing to do in a kitchen?
Opening oysters. When I was training, my master chef said I opened oysters too slowly to work in the kitchen. As part of my training he gave me 20,000 oysters to open up and I couldn’t leave until I finished. It was intense, after just the first one I wanted to cry and give up because I looked back and saw the mountain of oysters to go, but I kept going and past the half way point I knew I could make it. But I still have that traumatic memory.

Also making omelets reminds me of a similar memory. In my training on how to make the perfect omelet when I was working in a hotel, the rule was: If the omelet isn’t in the exact correct shape, you had to eat it. I went through a lot of omelets. Even now, I can’t lose the extra weight I gained from all those eggs I ate. As you can imagine, I don’t eat omelets or oysters anymore.

i8tonite with Yangon, Myanmar's Merlion Cuisine Chef Darren Lim & Confinement Soup Recipe

Favorite types of cuisine to cook?
Anything that is fusion cuisine. Every month I buy 2 cook books, since every chef has their little secrets and techniques, I like to mix and test different fusion dishes with this knowledge.

Beef, chicken, pork or tofu?

i8tonite with Yangon, Myanmar's Merlion Cuisine Chef Darren Lim & Confinement Soup Recipe
seasonal fresh fruit, Myanmar

Favorite vegetable?
White asparagus. It tastes a little unique, but it has a short harvest season. It’s fairly common in Singapore, but for a quick dish to whip up I like to use a Western-style preparation: Combine bay leaf, milk, lemon, butter in a pan with the white asparagus and poach it for 4-6 minutes depending on the size, then top with either hollandaise (for Western style) or poached egg yolk (for Asian style).

Chef you most admire?
Chef Edmund Toh. He’s the President of the Singapore Chefs Association and made his own way through the ranks to the top. He never had anything handed to him and he’s a great mentor for us younger Singaporean chefs.

i8tonite with Yangon, Myanmar's Merlion Cuisine Chef Darren Lim & Confinement Soup Recipe
Bean Curd with Seafood Sauce

Food you like the most to eat?
Soups, because they can be difficult to get the balance of flavor correctly. Whenever I go to a restaurant I make sure to try a soup because I want to see if they have a skilled chef there, and I test this by the soup. If they are skilled, then I always try to find my way into the kitchen so I can learn from them. Also, noodle dishes (especially pulled noodles) because it is a traditional technique — like an art form — and seafood because it’s the most fresh-tasting food.

Food you dislike the most?
Even though I can handle them in any other form, raw beets are not my favorite.

How many tattoos? And if so, how many are of food?
No tattoos.

i8tonite with Yangon, Myanmar's Merlion Cuisine Chef Darren Lim & Confinement Soup Recipe
Tofu with salted fish & chicken in clay pot

Childhood memory with food?
My fondest memory with food is also the reason why I got interested in cooking. My grandmother used to make a traditional pork belly with soya sauce dish for my family, but after she passed away no one seemed to be able to replicate it the same way. It really pushed me to try experimenting in the kitchen; it was like a puzzle I had to solve. I tried every technique my parents knew how to do, but nothing seemed to work and everyone gave up hope of tasting the same dish. Then one day I decided to try preparing it in an old-fashioned way, without using any of the popular shortcuts or modern tools, and finally I was able to succeed in recreating it in the exact same taste.

Recipe: Traditional Confinement Soup

i8tonite with Yangon, Myanmar's Merlion Cuisine Chef Darren Lim & Confinement Soup Recipe
Confinement Soup

In many traditional Asian homes, recovering from surgery, illness, or childbirth includes a “confinement” period for about a month, where the recovering person stays inside and away from potential hazards in the environment — germs, pollution, or bad energy. While trying to naturally restore their strength, their mother stays inside with them and makes the food. They will make many gently-boiled soups that extract the most nutrients and vitamins slowly for optimum recovery, and are easy on the sensitive stomach. Below is one of the staple soups made for recovery along with the benefit: most of the ingredients can be found in Asian markets.

Prep time: 35 min
Cooking time: 3-4 hours


2 chickens (1 kg in size)
enriches the blood
high protein
supplements qi energy

20 gm ginseng
helps recovery from illness, immune system
helps hepatitis C
improves mental & physical wellbeing and stamina

5-8 dried scallops
lowers blood pressure
strengthens stomach & kidneys
low in fat

20 gm wolf berries (also called goji berries)
improves eyesight
strengthens immune system
antioxidants help aging process

3 litres water

10 red dates
improves qi energy
improves circulation
helps mental wellness

5-8 dried longan
improves circulation
detoxifying super fruit

50 gm dang shen (can substitute ginseng http://www.davidbocktcm.com/articles/Dangshen.html)
brightens & evens complexion

50 gm solomon rhizome (also called yu zhu, traditional chinese herb in Asian markets)
relieves dry throat
strengthens stomach

Clean the chicken and cut into pieces.
Wash and drain the wolf berries, red dates, longan, dang shen, solomon rhizome.
Place all ingredients into a large pot.

For Hong Kong style, bring the soup to a boil covered for 3 hours.
For Singaporean style, double boil soup for 4 hours.

– The End. Go Eat. – 



i8tonite: with South Beach’s Meat Market Chef Sean Brasel and his Asian BBQ Lamb Ribs

i8tonite: with Meat Market's Chef Sean Brasel and his Asian BBQ Lamb RibsThere is something about South Beach Meat Market’s Chef Sean Brasel which reminds one of a Western movie actor.  His laconic descriptions about living in Colorado, tinged with the Midwest accent, bring to mind Clint Eastwood or John Wayne, a man of few words who allows his actions to speak, rather than blathering like a salesman (or a publicist). It’s the economy in his tone that displays his attention to detail. As a restaurant guest, you can envision him at his stainless steel eight-burner stove, seasoning his steaks according to the cut, a cowboy lassoing a cow before heading to the bull.

i8tonite: with Meat Market's Chef Sean Brasel and his Asian BBQ Lamb Ribs
Miami Beach Dining Room, Meat Market

Sixteen years ago – on April 1, to be exact – Brasel moved to South Beach from Colorado, where his parents still live. He and his business partner, David Tornek, created Touch, a high-end concept restaurant complete with entertainment and glorious food. Brasel says, “It was perfect for the time. Food meeting nightclub. We – my business partner and I — needed to re-focus, and the question became ‘what do I want to eat?’” Hence, he created the aptly named Meat Market with three locations: South Beach, Puerto Rico, and Palm Beach. (Although, Brasel mentions another is on the way to Tampa.)

i8tonite: with Meat Market's Chef Sean Brasel and his Asian BBQ Lamb Ribs
Mixed Grill featuring Steamed Crab Legs, Prime Deckel, and Petit Filet

It’s a luxury steakhouse, but the appeal lies not in just serving steak but the three-tiered menu as well as a special daily cut. There is a Meat Market’s Signature: New York, Rib Eye, Filet, and the sirloin which Brasel calls pichana, referring to the cut and its Brazilian name. (It differs from an American sirloin because the fat cap is left on, giving the beef more flavor.  Smart.) His House Creations allows Chef Brasel to produce inventive marinades and sauces with the meat, including a steak sampler. (When did you go to a steakhouse and get a sampler plate with wagyu, a filet, and a NY strip? Seriously? When?) The last of the trio is the Reserved Cuts, which feature big and rich portions of Niman Ranch Prime Short Rib or thirty ounces of an Australian Tomahawk Ribeye. There are other goodies on the menu, but Brasel built a steak house, so you eat steak. Clearly, you aren’t a vegan.

 Chef Questionnaire, with a nod to Proust:  

i8tonite: with Meat Market's Chef Sean Brasel and his Asian BBQ Lamb Ribs
Meat Market. photo credit Ben Rusnak

How long have you been cooking?  I have been cooking since I was 15, so a long time!

What is your favorite food to cook? That all depends on the location of what and where I am cooking. If I am at work, I enjoy working on future dishes and playing with different concepts and ingredients.

If I’m spending a beautiful Sunday afternoon with friends cooking on a grill, then I will probably start planning five days before, marinating meats, sous vide, etc.

I also crave those smoky flavors that only a grill can give. I even go so far in my grill dreaming to pair different items with the type of grill I get to use; whether it’s a charcoal, wood or even a gas grill. Each one has its own characteristics that lend itself to specific flavor profiles.

And lastly if I am at home, I like making pasta. I don’t get much of an opportunity to cook it at the restaurant, so I take advantage on those rare days off. I also like to eat vegetarian-ish at home – making gnocchi the classic way right on the counter with no electric equipment, like they did in Italy years ago. For that same reason, I don’t own an electric mixer.

What do you always have in your fridge at home? Almond Milk, cold brew, fresh blueberries, Sriracha, and of course, lots of red wine.

 i8tonite: with Meat Market's Chef Sean Brasel and his Asian BBQ Lamb Ribs
Meat Market: Tomahawk, photo credit Ben Rusnak

What do you cook at home? See above

What marked characteristic do you love in a customer? The characteristics I love in customers are people that are not close-minded and are willing to be exposed to new carnivorous cuts. We have a lot of customers who specifically want the petit filet. Nothing against it, but that’s the vanilla ice cream of meat. I love it when a customer says, “Send me a cut I have never tried before,” and we can introduce them to something new. We have buffalo, wagyu and dry-aged Prime Certified Angus – all of which have more flavor than a normal filet, in my opinion.

What marked characteristic do you find unappealing in a customer? When you have customers who come into the restaurant and are already in a bad mood – it’s an uphill battle from the start. They come in already with a negative attitude and it’s hard to change that around. We can bend over backwards and offer them anything, but they won’t let us make them happy because they came in with that mindset.

 i8tonite: with Meat Market's Chef Sean Brasel and his Asian BBQ Lamb Ribs
Meat Market: Meat Sampler, photo credit Ben Rusnak

Tupperware, Rubbermaid, or Pyrex? Can I choose Cambro? That’s what we use in the kitchen. But at home, I love Pyrex because it doesn’t hold any flavors.

Beer, wine, or cocktail? Anyone who knows me knows that I have a passion for red wine, whether it’s cooking with it, drinking it, or pairing it.

Your favorite cookbook author? I can’t say a certain cookbook author, but I can say that I collect books. I really enjoy reading all the chefs’ little stories about how a dish inspired them or the childhood memories they speak of in a recipe. Having said that, my favorite read still has to be Kitchen Confidential by Anthony Bourdain. Although it is not a cookbook, it is just so well-written and his perception and his ability to transcribe that into words had me laughing hysterically. He is an amazing author.

Your favorite kitchen tool? I use the micro plane tool religiously. From truffle to macadamia nuts to orange and lemon zest, it is the ideal tool to put that “je ne sais quoi” into your dish.

Your favorite ingredient? I know it sounds cliché but truffle oil. It has such an indescribable quality, giving dishes a light umami twist. Sometimes I’ll put it in some dishes and most people can’t even catch it. It just adds that little twist of complexity.

 i8tonite: with Meat Market's Chef Sean Brasel and his Asian BBQ Lamb Ribs
Shrimp Ceviche

Your least favorite ingredient? Chicken. Ironically enough, I like to eat it but I feel like when I spend time cooking it, no matter what you dream up in the kitchen, at the end of the day, it’s still just chicken. I’ve done some special chicken dishes at Meat Market – with poulet rouge or corn-fed baby chicken – but it seems like customers are very hard to please when it comes to chicken. I think just plain old fried chicken done right is the best.

Least favorite thing to do in a kitchen? This is a tricky answer because I like cooking and cleaning. I love creating and I crave the adrenaline rush from working the line even when it’s hot and slammed. I guess I have to say I don’t like having to tell the cooks the same thing all the time. As chefs, we all get tired of saying the same sh*# all the time. It can ruin my night if I keep telling them the same instructions I told them last night and last week. I guess that’s why chefs throw pot and plates! (Smiles).

Favorite types of cuisine to cook? Living in Miami where it is such a melting pot of cultures, I really can’t limit myself to one type of cuisine. If I had to choose, I would say American with roots stemming from Latin America and the BBQ flavors of the Deep South. At Meat Market, I try to incorporate a lot of these different flavors and techniques into the menu.

 i8tonite: with Meat Market's Chef Sean Brasel and his Asian BBQ Lamb Ribs
Meat Market: Wagyu Carpaccio, photo credit Ben Rusnak

Beef, chicken, pork or tofu? Beef without a hesitation. Most people just think beef and steak, but beef is one of the most versatile ingredients in the kitchen. From charcuterie to marmalades to brines, cures, smokes, and of course, braises and roasts – there is a lot of creativity to be had with beef.

Favorite vegetable? I feel bad limiting myself to just one, but I have to say I had a deep admiration for pumpkin. There is so much you can do with it. I puree it, fluid-gel it, ferment it, pickle it, or just plain roast it. I can use it in so many different ways that it’s become a staple in my kitchen.

Chef you most admire? I have to say Chef Grant Achatz. I had the opportunity to visit Chicago and experience his 22-course menu at Alinea four years ago. His thought process is beyond imagination, and recently I went to his Alinea pop-up in Miami, and again, it was such an unbelievable experience. Who can imagine ever making a helium balloon out of green apple? He is the modern day Beethoven of food – beyond words.


 i8tonite: with Meat Market's Chef Sean Brasel and his Asian BBQ Lamb Ribs
Asian BBQ Lamb Ribs

Executive Chef Sean BraselServes 6
Lamb Rib Seasoning

  • 6 lbs. Lamb ribs
  • ¾ cup kosher salt
  • ¼ cup smoked paprika
  • ¼ cup crushed red pepper flakes
  • ½ cup Herbs De Provence
  • ½ cup El Toro Chili Powder
  • ½ cup granulated garlic
  • ¼ cup ground chile mix (ancho, chipotle)

METHOD:  Using the seasoning, coat the lamb ribs and place in a pan for 4-6 hours in fridge.  Then, add a small amount of water to the pan, cover with foil and let cook at 275° for 3-4 hours depending on the thickness of the ribs.  Take ribs out of the pan and place on a sheet tray to cool.  Once the ribs are cold, section them into individual chops.

Lamb Rib Sauce

  • 16 fluid ounces hoisin sauce
  • ½ cup rice wine vinegar
  • ¼ cup mirin
  • 1/3 cup sweet chili sauce
  • 1 oz. siracha

METHOD:  Place all ingredients into a blender and mix well.

Pickled Papaya

  • 10 Papaya (not ripe), julienned
  • 6 cups rice wine vinegar
  • 3¾ cups sugar
  • 4 oz. lemon grass
  • 1 Tbsp. salt
  • 1 star anise

METHOD:  Bring all the ingredients, EXCEPT the papaya, to boil.  Let the liquid cool and then pour over the julienned papaya.  Cover and refrigerate.

Pickled Red Onion

  • 8 red onions, julienned
  • 6 cups red wine vinegar
  • 1½ lbs. sugar
  • 1 Tbsp. chili flakes
  • 4 oz. sriracha

METHOD:  Julienne onions and put to the side.  Put other ingredients in a pot and bring to a boil.  Pour liquid over the onions and let rest.


  • ¼ cup of Napa cabbage, sliced
  • 1 oz. pickled red onion
  • 1 oz. pickled papaya
  • 2Tbsps. scallions, sliced
  • 1Tbsp. olive oil

METHOD:  Toss all the ingredients together until mixed.

TO FINISH/PLATE:  Place lamb ribs, a few at one time, into a hot fryer and cook until crispy.  Toss them in BBQ sauce and place them on a handful of the slaw; garnished with some chopped peanuts.

The end. Go eat.