AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Saran Maidhili Sasikumar
Born:
Kerala, India.
History:
I am currently the Chef & Owner of One Orient Restaurant in Katoomba, Blue Mountains. Prior to that I worked at Hydro Majestic Hotel as Head Chef for 8 Years and also overseeing the other four Escarpment Group Hotel’s Culinary Team.
After completing a Bachelor’s Degree in Cooking, I got training from some renown luxury hotel groups, then moved to Oman and joined IHG. Meanwhile, I also got the opportunity to train at 3 Michelin-starred Noma, Geranium and Azurmendi.
In 2017, I moved to Australia and joined Escarpment Hotel Group.
I always believe that if you put your hard work and dedication to anything you do then rest everything will follow you.
Have you always wanted to be a Chef?
In my childhood, I never thought that I will be a Chef one day. Even in my college days, I was not very keen on it then I realised that I enjoy cooking and love it.
How would you define your style?
I always want to cook on a classic basement, incorporating the local ingredients.
What is your feature flavour these days?
Still the same as old days, using a right housemade stock will always take the dish into a different dimension. We always do housemade stocks as the base of our dishes.
Obsessive-compulsive about?
Flavours and balance of the dish.
Your greatest culinary influence:
Gireesh Nair and Rasmus Kofoed.
Gireesh was my Executive Chef when I was working with IHG, my mentor. If I have achieved anything as a Chef, a lot of credit goes to him.
Rasmus, Chef of Geranium, the one and only Chef who won all 3 Bocuse d’Or Medals (Bronze, Silver & Gold), he influenced me with his calmness and down to earth personality in the kitchen.
What do you love about this business?
It’s hard work, but so satisfying to see the happy faces and smiles of our guests.
An ingredient you can’t live without?
It’s actually two, butter and chives.
Most ‘eyebrow-raising’ menu item?
Mini doughnut, warm yuzu custard, citrus pearls, saffron crumble and almond oil.
Signature dish:
The Garden - this dish was on our menu as an entrée, basically it replicates a kitchen garden. Fermented heirloom carrots, purple potato puree, braised finger fennel, walnut and olive soil and radishes from the kitchen garden. We presented it like a garden.
Tell us about the recipe you are sharing and why is it special?
Our menu is based on classic cooking methods, in that confit is my all-time favourite hence our confit duck Maryland is special. It’s a straight forward dish but has so much of flavour and great to have in Winter.
What can diners expect when they eat at your restaurant and what makes the experience special?
At One Orient, we offer a dining experience that is both sophisticated and comfortable. Our menu is carefully curated to offer a range of flavours and textures that will delight the senses. Whether diners are in the mood for a classic dish or something more daring, we always try to exceed their expectations. Our elegant decor and attentive staff will make them feel right at home.
What is your go-to meal at home when you don’t feel like cooking?
Tuna mayo and avocado sandwich.
Tell us something no one knows about you?
When I get free time, I love to sit and do nothing.
Where do you see yourself in 5 years’ time?
All I can say is I will be still in the kitchen and cooking for my guests, seeing the empty plates coming back from the restaurant makes me the happiest.
One Orient Restaurant
Expect a dining experience that is both sophisticated and comfortable at One Orient Restaurant on Orient Street in Katoomba. Whether you are in the mood for a classic dish or something more daring, discover a carefully curated menu offering a range of flavours and textures to delight the senses at this Blue Mountains dining destination. Elegant décor and attentive staff make you feel right at home as you start with plates like seared scallops, cauliflower cream, pancetta, parsley garlic crumble and Champagne vinaigrette. For the main, delve into the likes of tagliolini pasta with prawns, bisque, cherry tomato and lemon zest; or tender lamb shanks with Jerusalem artichokes, carrots, cumin and rosemary, with a side of garlic roasted potatoes. Dark chocolate gateau entices to finish.
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