DUBAI: Chef Wai Mon has led kitchens at some of the region’s most talked-about restaurants, including Zuma, LPM and Bungalow 34. Now, as head chef of the Michelin-listed CÉ LA VI Dubai, his focus is on refining modern Asian cuisine, he told Arab News. Mon brings a clear vision to the table: create food that is “bold, balanced and memorable.”
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When you started out, what was the most common mistake you made?
Managing my time effectively while maintaining consistent quality. In the beginning, I was very focused on creating creative dishes and presenting them with fine, artistic plating. But I soon realized that mastering the fundamentals, like core techniques and consistency, is more important. I think many young chefs get caught up in trying to impress with new ideas before they’ve really built a solid foundation.
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