Interview With a Chef: Hello Chef Chun
Exploring Southeast Asia in its entirety might take a lifetime due to the region’s extensive history and the wide variety of animals that can be found there. However, this does not mean that you have to hide out in the region in order to experience some of its features. There are a plethora of options for adventure in Southeast Asia, ranging from adventures through verdant rainforests to scuba diving in seas that are almost completely transparent. In this dynamic area, there is something for everyone, whether you want to unwind on untouched beaches or immerse yourself in the hustle and bustle of booming cities. It is certain that a trip to Southeast Asia will be an experience that will not be forgotten, since the region is known for its mouthwatering cuisine, welcoming inhabitants, and breathtaking scenery.
By utilising the very magnificent superyacht PAPA, you will be able to make the most of your time spent out there, which is one of the greatest methods to go about it. PAPA, which was delivered in 2019, has already established herself as one of the most sought-after yachts in the charter industry. She continually surpasses expectations, from exotic Southeast Asia itineraries to world-class onboard dining.
With exteriors designed by Tim Heywood and interiors designed by Laura Sessa, PAPA emits a sense of tranquilly throughout its entirety. A colour scheme that is stylish, bright, and clean creates an impression of space and a calming the environment. There are five cabins that provide accommodations for a total of ten people, one of which is a magnificent owner’s suite located on the main deck. This suite features a big parlour, an office, and a private balcony. There are three more double cabins placed on the lower deck, and a twin cabin.
The main saloon, which features a formal dining space and side balconies, as well as the spacious sky lounge, provides a refuge from the sun throughout the middle of the day. A huge jacuzzi, sun reclining cushions, and an outdoor movie theatre are all found on the expansive sun deck. There is a plethora of eating options and dining settings available, including a Teppanyaki bar on the sun deck and an outdoor dining table that can accommodate ten people on the bridge deck. Forward side of the bridge, there are two sunpads that are perfect positioned for taking in the scenery as the captain approaches port.
Now that we are talking about eating, let us not forget that this region of the world is home to some of the most fascinating and diverse culinary experiences that you will ever have the pleasure of experiencing. Having said that, in the end, it is the creative chefs and their ability to produce outstanding delicacies that will make an impact you will never forget. The good news is that PAPA has one of the most intriguing chefs in the game, and I couldn’t wait to find out more about him.
Come meet Chef Chun Wong (right) with me. The chef in question began his culinary career at the youthful age of eighteen and has been in charge of the kitchen as a head chef for more than ten years. His signature fusion cuisine combines modern flavours with time-honoured Chinese methods, yielding meals that are sure to be long remembered.
To start with, I had to ask Chun how he grew into a chef and whether it was something that always interested him. Chun answered, “Not really! My father and mother had a restaurant, and I used to help out as a kid. I hated it! My love for cooking grew and grew, and one particular mentor helped me love my job, discover how creative it is, and the opportunities you have with creating food. I love everything, and that is why I am here now.”
Given that he has grown up in two very different worlds, the question that has to be asked is, how he fuses Chinese and French cuisines into one harmonious dish: “For me, it is something natural. I grew up in my father’s kitchen, where I learned spice very well. I grew up in France, and it felt natural to mix in French food.” Chun added, “The main difference between Chinese and French cooking is the way the food is cooked. The Peking duck, for example, is one of my signature dishes, but I like to do it the French way: keep it rose/pink, whereas a whole duck in Hong Kong is overcooked inside and dry. I prefer it pink. So, I keep the flavour of China and use the method of cooking from France.”
It is surprising that Chef Chun has only worked on superyachts for the past three years, yet he is making a serious impression on guests. PAPA, as a charter superyacht, is always in high demand. With that, I had to ask if he ever gets inspiration from the places he is in and if he combines this into the cuisine that he serves onboard. “Yes, travel adds to the game of creating food. Perhaps there is a new spice we have found on location, and I can see what we already have on board and make something that uses it. It is always a challenge, but it is also very fun.”
And naturally, guests who stay onboard PAPA will expect a fine dining experience, so I asked him what inspired him to go into this high-end style of cuisine. Chef Chun answered, “I love creating fine dining experiences! You need to first know what food they like, and then it is a great game of merging flavours and textures. This is the fun part of my job.” It is worth remembering that fine dining is not always about the taste; it is about the experience. Chef Chun added, “Correct. For me, eating is an experience, and I am telling a story with the food. ‘Why do you make the duck like that? Why did you serve it like that?’ You can talk about the combination, but perhaps there is a reason you made it the way you did: I was in this country, and I saw this product, and I wanted to try... And after three months of testing, this is the final result.”
Chef Chun continued, “I was based in Barcelona when I first started in the yachting industry. And Spain, of course, has its paella. In France, we also have paella, and I thought it was good! But it is not comparable to what you can try in Spain. I wanted to know how to make this properly, not just close to it, but really know how to do it well. I asked the people in Barcelona, and they didn’t help! I found the way by mistake, and after that, I tried to make a paella with risotto rice and seafood.”
And as my time with Chef Chun came to a close, one final question remained, and that was simply, What was his favourite dish? “Pigeon. I don’t really like to change the way I cook pigeon; I do it by grilling the breast, which is cooked perfectly in the oven in four minutes and is still pink. There is a nice jus, and all it needs is a good side dish. I like to keep the natural flavour of the pigeons. With duck, it is easier to change your cooking method/technique. The evolution of food changes every day, so you can always find new ways of doing things.”
M/Y PAPA is available to charter through Burgess Yachts.