Hazwan Hamdan started his career with stints in kitchens at five-star hotels in Kuala Lumpur, such as Pan Pacific and Royale Chulan, before trotting the globe to hone his skills. After garnering experiences in the USA and Qatar, Hazwan headed to Bali and to helm Alila Seminyak’s signature restaurant, Seasalt as the chef de cuisine. He shares his culinary vision with Exquisite Taste.
E: What made you decide to pursue a career in the culinary industry?
A: I chose this industry because when I finished my studies in secondary school, I had a part-time job as a kitchen helper. From that moment, when I saw how everybody was so organised and very detailed with the food preparation and plating, it motivated me to make the culinary industry my career. I decided to go to university and get a degree in culinary arts.
E: With you helming the kitchen at Seasalt, what changes do you bring to the restaurant?
A: I always try to appreciate my team members and to motivate, inspire and provide good examples to them. I’m implementing new cooking techniques and approaches in the kitchen. It always ignites the spirit with a new environment and new chapter, and it makes all the staff feel more confident to give their best and sets a new mood in the restaurant. We are still maintaining the open-kitchen concept though.
E: As the leader of Seasalt culinary team, what do you think is the key to success in leadership?
A: To say and to do are different in terms of process and perception. We have to do the work together to give each other moral support, develop leadership skills and give good examples to inspire those surrounding us. We should always be passionate, ready to accept every challenge and encourage the team to be the best. You have to take your time but be optimistic. Failure at first can still lead to successful results, since failure is the best teacher.
E: What or who is the inspiration for your culinary creations?
A: I grew up in the countryside surrounded by nature. During my teenage years, I was with my grandparents. My grandfather was a land officer and I used to follow him to explore new areas in the forest that were being turned into commercial land. My grandfather taught me how to survive on edible ingredients found in the forest. I learned a lot about natural ingredients and appreciating every single produce sourced from nature. To be a cook is to follow, but to be a chef is to invent and create.
E: Your career has taken you around the world. What is the most challenging thing about moving around?
A: In each country, the people have a different background and understanding. However, the variety in the natural produce, native language, dialect and personalities only makes me more passionate about learning and understanding. The best principle in life is the more you learn, the more you don’t understand, but that’s what keeps you hungry to learn.
E: What has been the most memorable moment throughout your career?
A: My parents and family always encourage me in my career and with that and strong dedication, I managed to win gold medal in the Hyatt Chef Competition in Singapore, which led to me representing Southeast Asia in the finals in Hong Kong. In the kitchen, with the team, we work 14 hours a day and it can be an overwhelming daily life. However, at the same time, when guests come into the kitchen, smile and say, “Thank you for my dinner tonight, you made my day”, it’s really worth all the effort.
E: What do you think about Bali’s culinary scene?
A: I’ve noticed it is filled with a strong culture and great people. It always feels inspired with a high level of motivation. It’s a very good example.
E: What advice would you give someone who wants to have a career in the culinary industry?
A: Passion is the main key element and the only way to succeed in this industry. At the same time, there are always unexpected demands every day, so consistent performance is a must, which in turn requires discipline.
Scallop & Violet Beetroot Salad
INGREDIENTS
Scallop pickles
25g diced scallop
2g salt
10ml calamansi
5g dill
5g coriander seeds
5g dry red chili
20ml rice vinegar
Tamarind and ponzu dressing
50ml tamarind pulp
50ml ponzu
15g sugar
5g salt
130ml extra virgin olive oil
Tofu custard
25g silken tofu
12ml apple juice reduction
15g chia seeds
8ml lime
2g salt
Roasted beetroot
150g beetroot
20g salt
20ml olive oil
Dehydrated apricot
30g dry apricot
20ml water
To plate
Radish
Edible flowers
Salt
Pepper
METHOD
To make the scallop pickle, mix calamansi, dill, coriander seed, dry red chili, rice vinegar and calamansi well until dissolved. Then add the scallop and soak for 10 minutes.
For the tofu custard, blend tofu until it becomes custard-like. Add apple juice reduction, lime, salt and chia seeds. Mix everything and set for one hour.
For the tamarind and ponzu dressing, mix ponzu, tamarind, sugar and salt, then add olive oil drop by drop with a hand blender.
For the dehydrated apricot, blend dry apricot with water until you get a fine texture. Once done, remove from blender and spread the puree on top of a silicon mat. Dehydrate at 40C for 18 hours.
For the roasted beetroot, marinate beetroot with olive oil and salt, cover with foil and bake at 200C for 75 minutes.
For plating, keep the plate in a chiller for 20 minutes. Once cold, add tofu custard and make a circle. In the middle add beetroot with ponzu marinade dressing. Add radish, apricot and scallop pickles on top with flowers.
Seasalt
at Alila Seminyak
