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Chef Interviews
With his roots in civil engineering, Chef Peng S. Looi cleverly designs works of “Edible Art” for his clientele in Kentucky. In addition to running the famous August Moon Chinese Bistro and the upscale Asiatique, you will find Looi busy preparing his gourmet line of sauces and extending his hand for charities to help the community.
ASTV: How has your Malaysian background shaped your approach to cooking?
PL: Malaysia is a culinary paradise. With its multicultural population of ethnic Indian, Chinese, Malay and a few others, fusion of cuisines have taken a natural course over the years. For example, Mamak (Indian Muslim), Nyonya (Malay Chinese) and Eurasian (European Asian) foods have become a part of the Malaysian national cuisine. I had many ethnic Indian and Malay friends and was exposed to a variety of ethnic cuisines.
While in Malaysia, I was able to explore this fusion of culture and cuisines. Also, I went to England and then came to the United States for my higher education. I think traveling has also helped me learn more about cooking.
ASTV: You were a civil engineer, what made you change your career?
PL: My father was in mining engineering and it was a natural career path for me. After high school, I majored in engineering at the University of Louisville. But my passion had always been in cooking and I had started cooking while I was in Malaysia, learning the basics from my mother and sisters. When I received my mandatory engineering internship in college, it actually steered me towards cooking professionally as I found the latter more exciting and rewarding. I acknowledged my passion for cooking and decided I wanted to wake up everyday to do what I love. For me, it was cooking and not civil engineering. I have never looked back since.
ASTV: Your dishes are well known as works of “Edible Art”. Has your engineering background influenced the way you cook?
PL: My educational background and hobby in photography have indeed aided my thoughts when it comes to presentation. 3-D effects from engineering and color composition are key components when I start to design a dish.
ASTV: What’s the concept behind your two restaurants August Moon Chinese Bistro and Asiatique? Why did you choose Kentucky as the location for both of your restaurants?
PL: Louisville, Kentucky has been my home since 1981, my freshman year in college. Both August Moon Chinese Bistro and Asiatique are located in this city because it has friendly people! Also, farm fresh local products are easily available here. And what is not available locally, are only short flights away. August Moon Chinese Bistro offers contemporary Chinese cuisine with a South East Asian influence and Asiatique’s menu serves Pacific Rim Cuisine.
ASTV: How do you define Pacific Rim Cuisine?
PL: In the very simplest of terms, it is the fusion of flavors and techniques from both the east and the west. But, this is not a simple concept.Mostly because there are so many variations in the interpretation of east-west food.
It is the diversification that makes this style of cooking so exciting. Pacific rim cuisine is a combination of food inspired by the techniques and flavors of both the countries that make up Asia and the countries that border the Pacific Ocean. Asia and the Pacific are the two most fundamental influences on this cuisine; Europe and Australia come into it as well. This is the food we recognize, with an extra lift – well-known dishes are given additional complementary flavors, and the taste buds are pushed a little further than usual.
ASTV: Where do you get your inspiration for such innovative and creative dishes?
PL: At both my establishments, the culinary team works like a family unit and the passion for great food inspire us to improve the menus. This multi-ethnic and cultural diversity of the units also lends to a wider spectrum of ingredients, interpretation of ideas and approaches.
ASTV: Despite your busy schedule, you’ve always found time to help the community. Which charities do you actively participate in?
PL: My personal philosophy is to give back to the community who has supported my businesses all these years. March of Dimes (premature babies) Chefs’ Auction was my latest charity. Besides that, I also helped raise funds for the Home of the Innocence (sick and abused children) with the Chef’s BBQ Cookout, the Cancer Society and Crane House, a non-profit Asian Cultural Center, for which I coordinate the Asian-All Star Dinner – their biggest fundraiser near the Lunar New Year.
ASTV: Tell us about your gourmet sauce line. Where can our readers purchase these sauces?
PL: Currently, I am offering three sauces, the Lemongrass+Hoisin Marinade, Stir-Fry Sauce and the Sweet Chili+Basil Dipping Sauce. My intention is to expand to a total of nine, my lucky number! The plan includes some vinaigrette, condiments and dipping. Check the Asiatique website for more information.
ASTV: What is the most popular dish during the holiday season at your restaurants? Can you share your recipe with our readers?
PL: Cocoa Rubbed Lamb, Garlic Foam and Espresso with Sarawak Peppercorn Sauce (recipe)
ASTV: What’s next for you?
PL: My next venture, which is on the drawing board, is to build five Asiatique Bistros in Cincinnati, Ohio, Nashville, Indianapolis, Bethesda, and Atlanta. The concept will be a marriage between Asiatique and August Moon Chinese Bistro, serving fresh ingredients with a clean presentation. Last but not least, would be to franchise the concept. I am using the name “Asiatique” as I have the federal trademark for the restaurant and sauce. Besides, the name already has a national recognition
ASTV: How has your Malaysian background shaped your approach to cooking?
PL: Malaysia is a culinary paradise. With its multicultural population of ethnic Indian, Chinese, Malay and a few others, fusion of cuisines have taken a natural course over the years. For example, Mamak (Indian Muslim), Nyonya (Malay Chinese) and Eurasian (European Asian) foods have become a part of the Malaysian national cuisine. I had many ethnic Indian and Malay friends and was exposed to a variety of ethnic cuisines.
While in Malaysia, I was able to explore this fusion of culture and cuisines. Also, I went to England and then came to the United States for my higher education. I think traveling has also helped me learn more about cooking.
ASTV: You were a civil engineer, what made you change your career?
PL: My father was in mining engineering and it was a natural career path for me. After high school, I majored in engineering at the University of Louisville. But my passion had always been in cooking and I had started cooking while I was in Malaysia, learning the basics from my mother and sisters. When I received my mandatory engineering internship in college, it actually steered me towards cooking professionally as I found the latter more exciting and rewarding. I acknowledged my passion for cooking and decided I wanted to wake up everyday to do what I love. For me, it was cooking and not civil engineering. I have never looked back since.
ASTV: Your dishes are well known as works of “Edible Art”. Has your engineering background influenced the way you cook?
PL: My educational background and hobby in photography have indeed aided my thoughts when it comes to presentation. 3-D effects from engineering and color composition are key components when I start to design a dish.
ASTV: What’s the concept behind your two restaurants August Moon Chinese Bistro and Asiatique? Why did you choose Kentucky as the location for both of your restaurants?
PL: Louisville, Kentucky has been my home since 1981, my freshman year in college. Both August Moon Chinese Bistro and Asiatique are located in this city because it has friendly people! Also, farm fresh local products are easily available here. And what is not available locally, are only short flights away. August Moon Chinese Bistro offers contemporary Chinese cuisine with a South East Asian influence and Asiatique’s menu serves Pacific Rim Cuisine.
ASTV: How do you define Pacific Rim Cuisine?
PL: In the very simplest of terms, it is the fusion of flavors and techniques from both the east and the west. But, this is not a simple concept.Mostly because there are so many variations in the interpretation of east-west food.
It is the diversification that makes this style of cooking so exciting. Pacific rim cuisine is a combination of food inspired by the techniques and flavors of both the countries that make up Asia and the countries that border the Pacific Ocean. Asia and the Pacific are the two most fundamental influences on this cuisine; Europe and Australia come into it as well. This is the food we recognize, with an extra lift – well-known dishes are given additional complementary flavors, and the taste buds are pushed a little further than usual.
ASTV: Where do you get your inspiration for such innovative and creative dishes?
PL: At both my establishments, the culinary team works like a family unit and the passion for great food inspire us to improve the menus. This multi-ethnic and cultural diversity of the units also lends to a wider spectrum of ingredients, interpretation of ideas and approaches.
ASTV: Despite your busy schedule, you’ve always found time to help the community. Which charities do you actively participate in?
PL: My personal philosophy is to give back to the community who has supported my businesses all these years. March of Dimes (premature babies) Chefs’ Auction was my latest charity. Besides that, I also helped raise funds for the Home of the Innocence (sick and abused children) with the Chef’s BBQ Cookout, the Cancer Society and Crane House, a non-profit Asian Cultural Center, for which I coordinate the Asian-All Star Dinner – their biggest fundraiser near the Lunar New Year.
ASTV: Tell us about your gourmet sauce line. Where can our readers purchase these sauces?
PL: Currently, I am offering three sauces, the Lemongrass+Hoisin Marinade, Stir-Fry Sauce and the Sweet Chili+Basil Dipping Sauce. My intention is to expand to a total of nine, my lucky number! The plan includes some vinaigrette, condiments and dipping. Check the Asiatique website for more information.
ASTV: What is the most popular dish during the holiday season at your restaurants? Can you share your recipe with our readers?
PL: Cocoa Rubbed Lamb, Garlic Foam and Espresso with Sarawak Peppercorn Sauce (recipe)
ASTV: What’s next for you?
PL: My next venture, which is on the drawing board, is to build five Asiatique Bistros in Cincinnati, Ohio, Nashville, Indianapolis, Bethesda, and Atlanta. The concept will be a marriage between Asiatique and August Moon Chinese Bistro, serving fresh ingredients with a clean presentation. Last but not least, would be to franchise the concept. I am using the name “Asiatique” as I have the federal trademark for the restaurant and sauce. Besides, the name already has a national recognition