“I realised that I had started to become a mature chef when I started to remove things from plates rather than adding and adding and adding”
“Ferran Adrià motivated me at El Bulli and now I’m here to motivate the next generation.”
“Perfection doesn’t exist. It’s whether we feel that the moment is completed. I have a bigger mission now.”
“Since we’re twins, we’re very connected to each other and most of the things throughout our life we’ve done together. We create dishes together – there’s no separation of who does what.”
“Every year I’ll open one restaurant and every year I’ll get closer to closing my restaurant.”
“As soon as I sit down, I think ‘I should open another restaurant’. I love Melbourne – the food scene is amazing – and London would be awesome too.”
A selection of restaurant profiles written for Asia’s 50 Best Restaurants 2015, plus Asia’s 50 Best Restaurants: the list in pictures
When the financial crisis happened, we created a cocktail called Fuck the Subprime. It was cognac with Cristal champagne and it was S$65 (£30) for a fucking cocktail, but you had to order it in a group. We were full of people buying it, so we realised in times of stress, people still want to drink.