Chef Peter Peerapong is about to unveil a new menu at Sontaya restaurant. Anisa Khan caught up with him to find out what’s cooking.
Tell us a bit about your experience before you came to Abu Dhabi.
I started in Thailand 20 years ago. I worked in four or five hotels before getting the chance to become an executive chef in Purimas Beach Hotel in Rayong, Thailand. However, after a period of success and achieving all I could I decided to leave Thailand in order to expand my knowledge and experience further.
I joined a hotel chain as Junior Sous Chef where I worked for two years in various restaurants including Thai, all day dining and private dining. During this time I expanded my experience beyond Thai and learnt the techniques of Mediterranean, Arabic and Indian cuisine.
I then went to work for another group, specialising in seafood and again expanded my knowledge of cuisine and presentation techniques. I joined The St. Regis Saadiyat Island Resort, Abu Dhabi in April 2013.
What will the new menu at Sontaya look like and how did you go about planning it?
When I joined The St. Regis, I knew that the cuisine on offer at Sontaya was Southeast Asian such as Thai, Vietnamese and Malay. We kept the authentic flavours but adopted a modern preparation.
When we prepare the dishes we prepare the main items (meat, chicken, fish) differently to the traditional dishes, and that also means that sometimes we will cook them differently in order to make the dishes healthier. However the sauces we use are the classics, which means that the overall dish can retain its traditional flavour.
The presentation of the dish is modern – influenced from my experiences in the different countries I have visited. The new menu will be introduced by the end of September, which we are very excited about. We have been preparing for the launch for some time now, including introducing the occasional new dish to our clientele in order to get feedback from customers.
What do you recommend from the new menu?
The new menu will feature dishes which bring inspiration from Thai and Vietnamese cuisine creating authentic flavours with a twist. I would recommend the sous chicken confit with ginger sauce. It is a great dish which is served with a sunny side up egg and crispy ginger on the top.
What is the best food you have eaten in the UAE?
I like western cuisine. I am half Chinese and half Thai, however I do not like food that is too spicy or hot. One of my favourite places to eat is Oléa at The St. Regis. It is Mediterranean influenced and there is always an array of dishes, such as the carving stations with roast beef with all the trimmings and other classics.
What kind of food do you enjoy cooking the most?
I enjoy cooking with simplicity and letting the flavours talk for themselves.
Any advice you’d like to give to someone who wants to be a chef?
Everyone can cook, but not everyone is a chef. To be a chef you must get as much experience as you can and pay attention to the details.
Sontaya, The St. Regis Saadiyat Island Resort Abu Dhabi, Saadiyat Island (02 498 8008).
