Chef Peng Looi, New York's "Chef of the Year" Cooks at MESA
Chef Looi came to perform and cook at MESA Collaborative Kitchen Studio in New Albany on July 20th, 2017. The distinguished guest chef shared his passion for the culinary arts. He had a wonderful sense of humor and had guest laughing at his fun stories. He started off with his Cauliflower Steak Dish with a wonderful Tea Unami Sauce and sweet green grapes to compliment the sauce and finished with a refreshing Panna Cotta. He was very pleasant man and guests really enjoyed his company.
Chef Peng S. Looi’s life is as eclectic as the dishes he serves. He was born and grew up in Ipoh, Malaysia before continuing his high school education in Manchester, England. In 1981, Chef Looi came to the United States and earned his degree in civil engineering. He soon realized his heart was with cooking not engineering while doing his internship.
In 1987, Looi opened his first award-winning restaurant August Moon Chinese Bistro featuring contemporary Chinese cuisine with South East Asian influences reflecting his ethnic background. In 1994 came the upscale casual Asiatique Restaurant, serving his own unique and artful interpretation of East - West Pacific Rim cuisine. Local and regional food critics have quoted Looi’s work as ‘works of edible art’.
Chef Looi has been a guest chef at the prestigious James Beard House multiple times and was a master chef at the World Gourmet Summit in Las Vegas. He has also been invited for national guest chef appearances at the Epcot International Food + Wine Festival, Disney, FL, Grand Food + Wine Affair, Houston, TX, Charleston Food + Wine Festival, SC, Boca Bacchanal, Boca Raton, FL and San Diego Food and Wine Affair, CA
In March 2008, Chef Looi was honored with the nationally prestigious Jefferson Evans award for ‘Chef of the Year’ in New York. This was the first time the award honored an Asian chef.
Well known for his commitment to community and charitable causes, Chef Looi has been the coordinating chef for the Crane House (an Asian Institute based in Louisville, Kentucky) annual biggest fundraiser, Asian All-Star dinner, for numerous years. He has also assisted in raising funds for the Salvation Army Culinary program and Kosair Children Hospital. Besides community work, he is also a member of culinary advisory board to the Hospitality Department, Sullivan University. He and his family resides in Louisville, KY.
1st : Cauliflower Steak
Grapes, Garlic, Tea Unami Sauce
2nd: Grilled Calamari
Chermoula Creme, Asparagus, Shrimp Oil
3rd: Black Cod
Miso Glaze, Mango Carrot Puree, Edamame.
4th: Panna Cotta
Coconut, Lychee, Cocoa Soil