KUALA LUMPUR, May 14 — 'A lot of people walk in, see my stall, see me and immediately do a double take.” While Chef Logan Terence Lopez certainly cuts an imposing figure, my...
At the newest stall in Bangsar’s Kopitiam Chun Heong, ‘ bak kut teh ’ from a chef paying 'homage to growing up in Klang'
While Chef Logan Terence Lopez certainly cuts an imposing figure, my bet is the general surprise has more to do with his latest venture than his silhouette., where Lopez’s proficiency in classic European fare with an emphasis on meat and artisan sausages is on full display, he has opened a stall selling"Everyone wants to specialise in other cuisines, but sometimes you realise the OGs are right in front of you,” he says.
Black garlic definitely made its presence felt, but there was also a light and almost refreshing quality to the soup that made it go down very easily. In fact, he is pretty candid about navigating this new venture with plenty of help, especially from a neighbouring stall."This guy, Siang, helped me a lot, especially with how to operate a stall and deal with customers,” he says."I come from a restaurant background, while he is second-generation sellingIn some aspects, Lopez’s background in restaurants peeks through. The rice that came with the bak kut teh was very fragrant and possessed a depth beyond mere shallot oil.
Bak Kut Teh Chef Logan Terence Lopez Meat Artisan Sausages Lu Rou Fan Kopitiam Chun Heong Lucky Garden Teluk Pulai Bak Kut Teh Belly Ribs Soft Bone “Soft Bone” Meat Fried Tofu Pok Youtiao Romaine Lettuce Enoki Mushroom Herbal Medicinal Subtle Dong Quai Chinese Angelica Black Dates Goji Berries Black Garlic Chinese Herbs Blend Of Traditional Soup Wantan Mee Shallot Oil Sarawak White Pepper Dehydrated Garlic Shallot Powder Fried Shallots Luscious Sticky Fatty Affair Sweet Star Anise Dominant Spice Dark Soy Pork Lean Meat Mince Innards
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