| James Kon |
THE Energy Kitchen, is proving to be a hit amongst the local community, adding more reasons for patrons to dine in, following the introduction of new dishes and drinks.
The new healthy dishes came from the creative ideas of Wu Chun, the restaurant owner, and the restaurant’s new chef, Jason Lew, as the executive chef.
Chef Jason has been in the food industry since the age of 19 and has worked with Radisson Hotel in Brunei as well as Melbourne.
Prior to joining the Energy Kitchen, Jason made a name for himself as a home-based caterer under his brand ‘The Fat Chef’, organising creative feasts and hosting dinners for a wide variety of events and functions.
According to Wu Chun, in addition to his new and healthier approach to food, Chef Jason’s new-found commitment to his health also involves undergoing rigorous fitness training and frequent brainstorming with certified dieticians at Fitness Zone.
He added, “Together with the Energy Kitchen, Chef Jason is keen to show Brunei what ‘real food’ is all about, which is fresh food made from scratch with minimal processing, high nutritional value and lighter cooking method – no deep frying.”
One of the newly-introduced dishes is Grilled Chicken Satay Beehoon, which comprises brown rice vermicelli tossed in signature almond satay sauce while the beef stew is slow-cooked to bring out its rich flavour.
Following its grand opening last month and in operation for six months, the response from the community has been overwhelming, according to Wu Chun.
The market for healthy food is growing fast and the Energy kitchen could not be more proud in helping to spearhead the healthy food trend, he added.