Compliments of the Chef with Tim Luym

This week, Chefs Feed met up with renowned chef Luym at his restaurant in San Mateo.

December 6, 2013 ‚óŹ 1 min read

CF: I'm best known for my _______ cooking but I can make one hell of a _______. 
TL: Pan-Asian; bar snack ("Tim's" nuts) 

CF: Three words your sous chef would use to describe you. 
TL: Chino, flaco, loco. 

CF: What are you most excited about right now in your restaurant? 
TL: Death by Pork. It's a Filipino dish where every part of the pig is used. This pork medley is really unhealthy but very delicious and good for groups. It's hard to pick what to order when eating out because the dishes are always so big, so this puts it all together in one dish so you don't have to decide. 

CF: Which chef would you drop everything to stage with? 
TL: Sushi Sam in San Mateo. He just knows so much about fish and he's a local. I've thought about it before actually. 

CF: Insider tip to the at-home chef. 
TL: All condiments are not created equally. If diners are trying to cook and/or recreate dishes at home, the brand truly makes all the difference. And remember, spending more money doesn't mean you get a better product; go for the cheaper one. 

CF: Message to professional food critics. 
TL: At the end of the day, it's about the diner. You can read what the critics say, but I think it's important for diners to form their own opinions. When you read these reviews, they subconciously alter your opinion. The consumer should try the dish out but know that it's okay if they still like another less noteable version better. Just form your own opinion. 

CF: One piece of advice for aspiring young chefs. 
TL: If you start at the top and you push yourself to the limit, then things will be easier down the line. Surround yourself with good habits, work smartly, and get in where you fit in. There are many different management styles, so you have to see what works best for you. 

CF: What's for family meal tonight? 
TL: Balut. I know no one will ever eat it, but someone from the front of the house got me some this morning, so I'm going to put it in an omelette. They will never know... shhh.