Bronte's Master Chef Justin Wong imparts culinary seduction techniques.
Master Chef and co-owner of Bronte, JUSTIN WONG talks about his love for gourmet cooking, skating and photography, and shares secrets on tantalising that special someone's tastebuds this Valentine's Day. 
JW: My love of cooking took flight when my sister introduced me to a French bistro in Paddington, Sydney as an apprentice. Before I moved to Singapore I was Head Chef at Chelsea Hotel in Sydney.
TF: Any early influences?
JW: I would have to say my Dad - he's an awesome cook!
TF: What's your favourite dish to create?
JW: It's hard to say as I enjoy cooking a variety of dishes. But if I had to pick one it would be steak. Steaks can be served with a variety of sides, but personally I like to eat my rib eye steak with mashed potatoes and some Dijon mustard. At Bronte, we serve all our steaks with a side of mash potato or fries, some fine beans and a choice of sauce.
TF: Any tips for readers looking to whip up something special for their loved one this Valentine's Day?
JW: Home cooked food always appeals to one's heart and stomach. My advice is to keep it simple and focus on the quality of each of your ingredients. For example, if you're cooking pasta, use fresh herbs and fresh tomatoes and make the sauce from scratch. It makes a world of difference compared to the sauces from a jar. Put some love into it!
JW: I was a professional skateboarder back in Australia for seven years. I spent most of my time doing photo shoots for magazines, taking interstate road trips, garnering sponsorships, shooting TV advertisements and doing demos at major concerts and festivals. At one point I was known as the Weet-Bix kid as there was a picture card of me in every Weet-Bix box. I was the stunt coordinator and acted in an Australian feature film starring Tony Hawk. It was a very exciting time in my life.
Today I've taken a keen interest in photography. Being photographed a lot previously sparked my interest in understanding the intricacies of capturing a great photo. So, on my days off or during my free time, I try to practise my photography skills as much as possible.
TF: Favourite local hot spots?
JW: I used to spend a lot of time at Emerald Hill and these days I enjoy the oysters at Luke's Oyster Bar (www.lukes.com.sg).
TF: Most memorable trip within Asia so far?
JW: I recently visited Beijing, China and was absolutely blown away by the rich Chinese history and culture. Visiting places such as the Great Wall and the Summer Palace was a real eye opener. It was a chance for me to get to know my ancestors better and I realised just how amazing they were.
Posted Feb 2012
