The Kolkata-born chef, best known for the 25-course emoji menu at his eponymous Bangkok restaurant, shares his shopping list
BIRD'S-EYE CHILLIES FROM THAILAND
'You know I like chillies, right? I can't imagine a bite without a chilli pepper: it's the most important ingredient in the world. Bird's-eye chillies are fresh, tasty and hot, and I get them from Pak Khlong Talat, one of the most famous markets in Bangkok.'
SEA URCHINS FROM JAPAN
'Sea urchin, or uni, from Hokkaido are particularly sweet, although cooking with them is like blasphemy in Indian cuisine. I do it anyway: I like to make fun out of these sorts of rules - in fact, I'll make sure I do something unconventional, like mixing them with mango.'
LAMB CURRY FROM BUENOS AIRES
'When I visited Argentina in 2017, I ate at Gran Dabbang in BA. It was amazing as the chef, Mariano Ramon, has no relationship with India, yet is experimenting with curries and spicing. His lamb, made with black spices and tomato, is cooked with star anise, cinnamon, cardamom and ginger, and it's mind-blowing.'
STREET FOOD FROM VARDAAN, KOLKATA
'Food in Kolkata is very different from most Indian food - it actually has a lot of British influence, but it's still under-explored. There's certainly more to it than kebabs and naan bread. When I'm there, I take a map and cover so much in two days that I might well get a stomach upset - you might not believe me, but the flavours are worth it.'
HOJICHA ROASTED GREEN TEA FROM KYOTO
'I'm a tea lover. The stem of this green tea is roasted rather than steamed, which makes it very special. I serve hojicha during the four-flavour tofu-cream dessert tasting - matcha, chocolate, rum and raisin and pistachio - at my new Bangkok restaurant Mihara Tofuten.'
INSTANT NOODLE CUPS FROM SOUTH ASIA
'At home, I have a whole shelf dedicated to instant noodles; I love them. Wherever I travel around South Asia, I buy ramen, Indian noodles, Maggi noodles. I'm just a massive noodle fan - from pasta to ramen. I also collect handmade spice pastes and often throw one into a cup to brighten it up.'
CHOPSTICKS FROM OITA PREFECTURE, KYUSHU
'Although I usually eat with my hands, I do have fancy chopsticks that are thin, light and very comfortable. These Japanese hashi are handcrafted and very traditional; a pair costs about £25.'
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David Muñoz
He's trained at Nobu and Hakkasan and his Madrid joint Diverxo has racked up three Michelin stars. Now the Spaniard is taking on London with his mind-blowing opening, Streetxo. Here are his top foodie travel finds
AJI AMARILLO FROM PERU
‘This is the most complex, aromatic and unique chilli around. If you
have ever eaten Peruvian food, you will have tried it. Usually bright orange and thick fleshed, each one has a flavour that’s a little different. It’s not outrageously spicy, but has a beautiful fruity sort of heat.’
ROBATA GRILL FROM JAPAN
‘I remember the first time I sat at the counter of a Japanese restaurant
in New York, I was amazed by their use of an open fire. Seafood and vegetables are skewered and then slow-cooked over hot charcoal; it
is completely different to how we cook in Spain – it’s fantastic.’
DUMPLINGS FROM HONG KONG
‘Going for yum cha – dim sum and refreshing Chinese tea – is always an exciting experience. I can eat dozens of dumplings – from shrimp-filled har gau to barbecue-pork char siu bao or the unbelievable xiao long bao: soup dumplings that explode in your mouth.
SEA URCHIN FROM ASTURIAS, SPAIN
‘These full-bodied Spanish red sea urchins are only in season in the winter months, but they are marvellously tasty, with such an incredibly creamy texture and delicate flavour of the sea.’
LILY BULB FROM CHINA
‘Traditionally used in Chinese herbal remedies and the odd stir-fry, the little-known lily bulb is actually a great vegetable. It’s sweet, sour, crunchy, resh and very unusual tasting. I use it all the time and keep finding new ways to incorporate it into my dishes – most recently with pigeon and chorizo on the menu in my new London restaurant.’
IBERIAN BLACK PIG FROM SPAIN
‘A national icon, and in my opinion the best meat to cook with. The marbling is exceptional, and you can eat every single part of the animal because it is so versatile. It works brilliantly whether braised for stew, fried in a wok or simply grilled.’
YUZU FROM JAPAN
‘Citrus fruits are the most useful ingredient in the kitchen – I use them with everything – and for me, yuzu is the king of the family. It’s so powerful that just a few drops elevate anything it’s paired with and completely change the essence.’
PIGEON RAGOUT FROM ITALY
‘This dish was so good it almost made me cry with happiness. Chef Giuseppe Iannotti’s mother cooked it for me at his restaurant Kresios in the Benevento province of Italy, near Naples. The food here is the most exciting and modern in the country.’
CHILLI CRAB FROM SINGAPORE
‘Singapore is the street-food capital of the world. If you eat only one thing, head straight to a hawker centre and order chilli crab with plenty of mantou steamed buns. Just be prepared to get messy.’
