With more than 25 years experience, Danny Lai, is a chef with a passion for creating dishes that please the diner. He is also a chef with an ambition to move beyond the kitchen.

I caught up with Lai to hear more about his past, his current role, and his plans for the future. He also shares the recipe for a new dish, which he believes will become a signature. 

Tell me about your path to your current role.
In high school I was already starting to think about my future. I was not a great student so I was really wondering what I was going to do.



During school holidays I went to visit a friend who was working in a prestigious restaurant in Kuala Lumpur. I also got to try some fine-dining restaurants and thought that being a chef would be an interesting job with a good future. This is when the idea to become a chef was first planted and I began to fall in love with the culinary world.

I then began to read cookbooks for inspiration.

When I finished high school I got a job in a restaurant that involved two years of training.

Over the years, I have worked in hotels in Malaysia and Australia and have been exposed to eight culinary styles – South Asian, Indian, Malay, Western, Seafood, French, Japanese and Chinese. I have also worked in many prestigious hotels in Hong Kong including the Conrad, the Marriott, and the Langham.  I joined the Prince in March last year.



What do you like most about your current role?
What I enjoy most is also the most challenging aspect of being an executive chef, especially in the last two years. That is, finding the finest quality produce for an affordable cost. The consumer wants value for money and I need to balance this with serving quality food within my own budget constraints.

I am also inspired by my love of food, and in this role I get to create different culinary dishes that satisfy my customers. I enjoy marrying different flavours.

What does a typical day involve?
While each day brings variety I spend about half of my 13-hour day in the kitchen moving from station to station (Spice Market serves Indian, Thai, Malay, Chinese and Western cuisines) doing quality control, assisting and teaching as needed. The other half doing paperwork and administrative duties.

In what way is what you are doing at the Prince different from your competitors?
We serve five different cuisines (in one restaurant) with different styles of cooking. All of the dishes are truly authentic.

Which dishes are signatures?
My signature dishes are to be found in The Lobby, which has an a la carte international menu.



Those dishes are  Crabmeat, Avocado and Citrus Salad; and Baked Norwegian Salmon and Scallops with Miso, Asparagus and Yuzu Ginger Foam. The signatures focus on seafood and its health benefits. The dishes are light and delicate, using fresh herbs and olive oil, while retaining the flavour of the seafood. My overall approach is to bring fresh thinking to a dish.

These dishes reflect my personal commitment to quality and culinary creativity.

What has been your most rewarding moment as a chef?
Two yeas ago I filmed a cooking segment for Discovery Channel. The cooking demonstration gave me the chance to show the whole world my techniques and skills. It was a great opportunity and personally rewarding.

What was your most memorable meal?
Like many chefs I enjoy simple home-style meals with family. For me the most memorable meals have been with family, sharing dishes with authentic flavours and tastes. These simple meals are true life.

My most memorable meal in a known restaurant was Nobu. I like that he takes non-Japanese influences and blends it with the traditional to create a modern cuisine.

What is your longterm goal?
I am always aiming higher, like most people. For me becoming a hotel GM is moving too far away from my passion for the culinary world, so I would like to explore the food and beverage side of the business further, and eventually become an F&B director.

I don't consider this an easy ambition as there is so much to know, but I am very interested in this area and know it is an achievable goal. After 25 years in the kitchen always searching for inspiration, I know it is time for the next culinary challenge.

by Vicki Williams
September 2008

Danny Lai's Baked Norwegian Salmon and Scallops, with Miso, Asparagus and  Yuzu Ginger Foam.
Serves 1
100g salmon
1 scallop
15g miso
10g honey
20g shiitake mushrooms, sliced thinly
20g oyster mushrooms, sliced thinly
20g other mushrooms, sliced thinly
30g young asparagus
15g cherry tomatoes
5g young ginger
15ml cream
25ml white wine
5g yujacha (a Korean yuzu product, in English is labeled citron tea)
Trim salmon fillet into half and marinate with miso and honey. Bake for 7 minutes.
Pan-fry the scallop till golden colour and cooked.   
Saute mushrooms in olive oil and remove from pan. To same pan add white wine, salt and pepper. Boil the young ginger together with white wine for 5 minutes. Remove the ginger and add cream and yujacha, salt and pepper to taste, and blend till it foams.
Blanch the asparagus for 1.5 minutes.
To plate, place the salmon on top of the asparagus, and place the scallop on top of the mushrooms. Pour over with foam. Garnish with cherry tomatoes.