I would like to say restaurateur extraordinaire but I have been asked to keep it simple by the man himself. So let’s just do that, let’s just stick to the simple matter of good  facts. emmagem did a candid and unglossified interview with the man behind Max@iHaus as  a tribute to how simplicity can  make the difference.

A burly fatherly figure in a chef’s uniform with charred marks on the arms would just be two of the tell tale signs that he is head  chef and  owner of  Max@iHaus off  Jalan Tun Razak. As I am writing I am still reeling from his amazing Christmas menu which had us applauding in sheer delight (Ask for the cod fish in poached shimeji mushroom broth next time you are in the restaurant, it is off the menu, but he can make it to order ).

But what is extraodinary is his upfrontness, his sense of humour and razor wit throughout the  evening as entertained and joined some  guests at their tables  for a glass or two of wine. His culinary expertise was first tested at the age of ten, when he would cook fried rice from leftovers after a game of football. Very brief history, in 1984, he was sent to train at the  Switzerland’s Hotel Consult in Hotel Management but  destiny kept pushing him into the kitchen service during the internships. Upon graduation, he joined  the famous Movenpick Restaurant in Singapore and had never looked back since. At 26 years old, he was the youngest executive chef  and since then he has been globe trotting from one international hotel chain to another. His credentials reads like the hotel of hotels- Shangrila Xian, J.W. Marriot , Sheraton Hanoi, Melia Hanoi,Crowne Plaza Hainan to name some.

Yes, he’s certainly been there and done that; he was there at the Crowne Plaza for 18 months when the tsunami hit Phuket; he was manning the Grand Melia Bali when the Bali bombing happened a mere 15 months later and 2 and half years later he was, Executive Chef at Crowne Plaza Jakarta when bombing at the Jakarta Marriot occurred just two years after he started.

In times of crisis comes opportunity and at Crowne Plaza  is when he turned around the hotel’s business around despite the lack of tourist and difficult times right after the bombings. He started to build a reputation for himself when he organized  an event with the Australian embassy and later Qatar Airways.

At the age of 39 years , he decided that it was time to start on his own and he started Max’s Kitchen at the notorious Pudu area at Changkat Pudu. From working in big hotels, he started a quaint small dining place where patrons could watch him cook, yes it was that cosy but the patrons loved it.  And in the good food world,  word travels fast and when the food bloggers like fatboybakes.com to name a few… got wind of it, that was when Max’s Kitchen really took off and now 3 and half years on, it has expanded to Max@iHaus -his current partner used to be his regular customer at the old place.

A conversation with the man will indicate someone who is more than passionate about food but more so than that, is someone who believes in good delivery and the end results. Someone who is impatient about quality consciousness because it is isn’t about money, it is about value.

But what is value?

“Simple, if I have to pay  RM3.50 for a bad bowl of noodle, that  is too much to pay but I would pay RM2000 for  a pound of white truffles in Hong Kong  because it is so rare and it is truly magnificent food.“

So needless to say, no flairs and no frills, hot food must be served on hot plate and vice versa. Max  aims to raise  the bar in eating in Malaysia for Malaysians  to appreciate food  like what it is supposed to be. “Cooking is very much alive … one must taste and check to make sure that the food is good, well cooked…”

So what do you mean by well cooked food?

“When you know the soup  in the wok is hot, is not too oily and there is a balance in  the taste…. I  always say , good cooking is in the five minutes when one makes or break the dish with the right temperature, the right taste  at the right moment  for all that the mise en place that may have taken two days. Like when I eat Wong Ah Wah’s chicken, it is juicy and not oily because  he uses charcoal to grill the chicken.”

What do  you serve at your restaurant?

“Modern European based on French technique and the types of ingredients that is used . Although personally, I feel Spain is the leading influence when it comes to food. Our best seller is the 5 course tasting menu, which is probably the best bargain in town and where I can explore all the different flavours at RM120++ with a glass of sparkling wine thrown in.

What do you think of Malaysian’s knowledge of western cuisine?

Most Malaysians are still kind of under exposed when it comes to western food , leftover from the fast food steakhouse days.

(That would be the RM5.99 steak with fries plus a jumbo fruit drink steakhouse days.)

What makes a good customer?

“Someone  who complains immediately and not after because this allows the restaurant or anyone else for that matter to rectify the problem. It is a  no questions asks policy in my restaurant when addressing any complaint with either  a replacement or an alternative choice.”

What makes  a good chef?

“ Well, he should be able to work with his hands and be able to take instructions.”

Some of your favorite restaurants? Sek Yuen at Jalan Pudu for iconic chinese food and for western food, Sure Pizza at Plaza Damas (psst…ask for the fish soup and say that Max sent you, so the chef will make it himself)

What is your most valuable experience so far?

What I have learnt over the years has made me humble and respect people . I feel like I am born to be a teacher. I have met lots of good friends, learn to be adaptable to people and situations. I believe that there are 3 things in life that we will all be at one point or another -a boss, a colleagues or  a friend.

And on that note… where simplicity begins and end in excellence…

Max@iHaus, located at Lot 32, Jalan Jati,  Off Jalan Bukit Bintang, 55100 Kuala Lumpur, Malaysia. Tel: 603 2142 9720

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