Sydney de Hart transformed his early fascination with cooking into a lifelong passion. His journey took him from the Netherlands to the vibrant culinary scene of Bandung, where he currently works at Hotel Indigo Bandung Dago Pakar. There, he blends Dutch influences with the city’s rich culinary heritage, creating fusion dishes that celebrate local flavours.
– by Hesikios Kevin –
E: What first sparked your interest in cooking?
A: My passion for cooking began in childhood when I watched my aunties in the kitchen. Later, when I joined culinary school, that initial curiosity evolved into a genuine passion, inspiring me to pursue a career in the industry.
E: You started your career in the Netherlands and later worked in China, Bali and Dubai before joining Hotel Indigo Bandung Dago Pakar. What makes this hotel special to you?
A: Hotel Indigo Bandung Dago Pakar stands out for its deep connection to the local neighbourhood’s story. Bandung’s rich history inspires our culinary experience, shaping a vibrant and diverse menu. At Joempa, we bring this to life by blending Dutch culinary influences with local flavours, creating innovative fusion dishes that honour the city’s heritage.
E: What challenges did you face as an executive chef?
A: One of the biggest challenges at Hotel Indigo Bandung Dago Pakar has been transforming traditional local dishes into a modern fusion style while staying true to Bandung’s rich culinary heritage. Fortunately, we’ve successfully navigated this challenge with a strong team and a shared vision.
E: Running a busy kitchen is no easy task. What techniques do you use to ensure smooth operations?
A: The key is hiring the right team and fostering a strong kitchen culture. I focus on coaching and developing my team to ensure we all share the same vision and commitment to excellence.
E: What is your favourite dish that you always recommend to newcomers at the hotel?
A: One dish I always recommend is our Salmon Tongseng, a modern twist on a beloved classic. As one of our best sellers, it perfectly balances rich flavours and contemporary presentation, offering a dining experience that guests won’t forget.
E: What do you drink after a long day at work?
A: I always go for hot water with lemon and ginger. It’s a simple, refreshing drink that aids digestion and promotes relaxation.
E: What three main skills are needed to thrive as a chef?
A: Multitasking, commitment and patience.
E: How do you balance your busy schedule as a chef?
A: Time management is crucial. I make time for the gym, my daughter and my responsibilities at the hotel. The hospitality is demanding, but balancing personal and professional life is essential.
Salmon Tongseng
Ingredients:
Salmon:
- 300-500g salmon fillet, cut into desired portions
- 1 lime (for cleaning the salmon)
- Salt (to taste)
For the Spice Paste:
- 5 shallots
- 3 cloves garlic
- 3 candlenuts, roasted
- 2 cm turmeric
- 1 cm ginger
Additional Spices:
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 2cm galangal, bruised
- 5-10 bird’s eye chillies (to taste)
Vegetables:
- 100g cabbage, roughly chopped
- 2 tomatoes, diced
- 1 stalk spring onion, thinly sliced
Liquid & Seasoning:
- 400ml thin coconut milk
- 2 tbsp sweet soy sauce
- 1 tsp sugar
- Salt (to taste)
- Seasoning powder (to taste, optional)
Garnish (Optional):
- 1 lime (for added freshness)
- Crackers (as a side)
Method:
- Marinate the salmon pieces with lime juice and a pinch of salt. Let it sit for 10 minutes, then rinse and drain.
- Blend shallots, garlic, candlenuts, turmeric and ginger into a fine paste.
- Heat oil in a pan and sauté the spice paste until fragrant. Add lemongrass, kaffir lime leaves, galangal, and bird’s eye chillies, and cook until aromatic.
- Pour in the coconut milk. Stir gently and bring to a boil.
- Add the tomatoes and cook until softened.
- Carefully place the salmon pieces into the broth. Stir gently to avoid breaking the salmon. Add sweet soy sauce, salt and sugar to taste. Cook until the salmon is fully cooked and the flavours are absorbed.
- Remove from heat and serve warm with steamed white rice, along with crackers on the side and a squeeze of lime for added freshness.
Exquisite Taste Volume 47
Hotel Indigo Bandung Dago Pakar
W: ihg.com
