Joined: Oct 20, 2006 Posts: 4370 Location: Dorayaki Kitchen?? ;-pp
Posted: Thu Sep 27, 2007 6:54 am Post subject:
read the article Klang Valley Streets: Champion of good food
THE CREW: Richard Nah with his kitchen staff, and a spread of Champ's specialities
Freshness and the natural taste give dishes at Champ’s restaurant a distinctive edge, discovers FRANCIS DASS.
CHOMP! That was the sound in my mind as I chewed on a delicious piece of juicy steak at Champs. Usually a very fussy eater and hard pressed when it comes to praising the chef, it was easy for me to compliment Champs’ owner Richard Nah.
Obviously pleased, Nah responded, “I cook the steak to bring out the character of the meat. And you will notice that the meat dishes come without sauce. You eat the steak the way that I cook it. In the US, the Americans have their steak plain.”
Nah only serves Australian grain-fed beef. “We bring it in chilled, not frozen,” he adds with obvious pride in the freshness of the meat.
The most surprising discovery for me was the rack of lamb. Though not a fan of lamb, what Nah had done was almost magical. He said it best when he stated that the New Zealand rack of lamb is always cooked to be tender.
Nah, 46, is a constant feature at the restaurant which will mark its 10th anniversary on Oct 30.
Listening to Nah speak of food, it is easy to see that his interest in food started at a young age.
He was 10 years old and his interest in cooking was so great that he taught himself how to cook. He would observe how hawker-stall owners cooked their food and he would repeat the process at home, using ingredients found in the fridge.
Then, when he was 20, he went to work in Genting Highlands, cooking for his friends after work. This was followed by going into the fresh produce business (fruits and vegetables) for about 14 years.
While dealing in fresh produce, he travelled a lot to countries like Japan, South Korea, Australia, and the US, and to Europe. His tastes in food became international.
“I love food and I’d walk a mile to eat good food during my travels. In the US, for example, I would go and buy fruits from farmers in small towns and I’d get to know menu items like Manhattan seafood chowder,” he says.
As a result of his love for the art of cooking, he likes to see how chefs prepare their food. But there are instances when the chefs don’t like to share their secrets, or to talk about how they cook their food. When this happens, Nah would eat the food and figure out on his own what ingredients were used and how the dish was prepared.
Now at Champ’s, he takes great pride in the food prepared in his kitchens: every item that goes into food preparation is made in-house, “except ketchup and chilli sauce”. He describes his as a “serious kitchen”.
The signature dish is Champ’s prawn mee, although the meat items are becoming more popular.
Nah is also known for his fried koay teow and customers often ask him to prepare their food. He can be seen at the restaurant during lunch and dinner times on most days.
A jovial man, Nah is serious about his business and he has personally trained his kitchen staff to maintain a standard that his regular customers have come to expect of Champ’s.
* Champ’s is located at Lot F10, Centre point, Bandar Utama, Petaling Jaya. For more information call 03-7722-5800 or fax 03-7722-2808. _________________
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hung pai (canto) 
You are Chinese and dun understand 'hung pai' 
Sure onot? 
I thought all Canto would know the meaning wan! 
ahahaha!
