#ChineseFoodiesofIG: Ethel Hoon of Klösterle Restaurant

 

This is part of an ongoing series of interviews I’m doing with my favourite Chinese foodies that I follow on Instagram. Come and follow the #ChineseFoodiesofIG hashtag on Instagram and leave a comment showing your support for these talented folk!

Where are you from? Where are you really from?

I am currently living in western Austria, in a town called Lech. My husband and I are running a restaurant in the austrian alps called Klösterle which is a produce focused restaurant, but our cooking techniques and inspirations are hard to put into a box. It’s a mixture of where we both are from (Jakob is from northern Italy, I am from Singapore and we have both worked in very different places in Europe and Asia).

But I am originally from Singapore!

Rice or noodles?

RICE! Preferably with a side of sambal.

What does home taste like?

Singapore is a real melting pot of different food cultures and the local food really represents this mix.

What's in your fridge at home?

Butter and jam mostly for breakfast because that’s the only meal we have at home 5 days a week. Various bottles of hot sauce, Lao Gan Ma chili, and an XO sauce made by my aunt.

Share a food memory:

My grandma is a legendary cook. She has a keen eye for quality and the patience to prepare ingredients for a dish the most painstaking way, because she believes it is the best way. My favourite dish and food memory is having her teach me how to cook her delicious salted vegetable and duck soup, accompanied by a chili sauce that is painstakingly hand pounded. It was something she always made for the family on special occasions - birthdays or anniversaries - and having her pass that technique down to me was very special. From going to the market the day before to order fatty ducks from her trusted butcher and salted mustard greens from another trusted store, to breaking down the ducks and blanching them before, to desalting the mustard greens, to preparing the soup and tasting at each step for the right seasoning to finally sitting down with her and enjoying the dish.

Most underrated Chinese ingredient:

Preserved mustard greens (碎米芽菜). They are packed with so much flavor and can be eaten on it’s own or stir fried with some minced meat or vegetables for a power packed dish.

Who's your Chinese food legend?

Definitely both my grandmothers! They have cooking knowledge and techniques passed down from generation to generation. Neither have been professional cooks but they know what quality of produce means and how that translates to a delicious and nourishing dish.

What’s a Chinese recipe everyone should learn?

Cantonese style steamed fish - i think it is such an elegant dish and delicious dish! It is so simple yet is only excellent when the best ingredients are used.

Dream dinner party guests:

I have lived away from Singapore for almost 10 years now so my answer would definitely be my family. They are such joy to cook for and eat with because they enjoy eating and celebrate the fact that food brings people together..

What does Chinese food mean to you?

Chinese food is home and comfort. But it also means discovering and learning - the world of “Chinese food” is so expansive and I know a fraction of what it really is. There are such great techniques and use of ingredients that varies with each region and country and I think there are still lots of things to be learnt and discovered within the realm of “Chinese food”.

 
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