[编辑 Editor 吕大人 英译 Translator 刘大人 摄影 Photographer 黄大人]
👨🍳 Chef Shawn Shum
Current: Chef-Owner, VOiD
Previous: Rowan & Parsley, La Brasserie, The Fullerton Bay Hotel (Singapore)
* BATTLE OF THE CHEFS, Asian Food Festival 2016
– Main Course II (Beef): Silver
– Main Course I (poultry): Bronze
Currently residing in Johor Bahru, Johor
Thanks to modern food technology, ingredients are available in many varied and exciting forms. From fermented black gold (garlic), prawn-extract oil, Tieguanyin Oolong tea-infused powder, “pork salt” to crispy salmon skin chips, food will never be the same again with Chef Shawn in the house, with each form having its own distinctive texture, flavour concentration and application possibilities.
From plant to plate, the outdoor landscaped garden at Rowan & Parsley is the source of many organic ingredients that go into his carefully crafted dishes.
More than just a restaurant, but a culinary workshop, Chef Shawn takes pride in designing his own kitchen – the epicentre at which his creativity, inspiration, collaboration and innovation all begin. In addition to being an efficient workspace, the design, look, and feel follows suit in many ways, with the French Cooktop adding consistency and sophistication in the open-exhibition kitchen located within the restaurant. “French cooktops are used to keep dishes warm without altering their flavours or burning them, as certain food can take on a metallic taste after being cooked in metal cookware,” Shawn explains.
Chefs today are at the forefront of the increasing emphasis on flavour layering when designing recipes, with advanced technology adoption and focus on the visual and aromatic aspects of gustatory perception having taken explorations to exciting new frontiers. As Chef Shawn pushes the edges of the flavour envelope, he aspires to create new dishes that will satisfy the demands of an ever more perceptive consumer palette.
Step into the tall cast-iron gates of Rowan & Parsley Food Atelier for what feels like a secret enchanted garden, a welcome breather from the hectic city surroundings. As we walk up the pathway to the front door of Rowan & Parsley, we passed by small trees, a cluster of long stalks that might be weeds, a few flowers and other assorted greenery along the manicured walkway. What you may not notice is the bushel of soon-to-be fruit buds on the trees. Wild herbs and plants creep around the brickwork, and the purple and red blossoms are actually edible flowers with a sort of sweet spring and summer flavour.
Make no mistake; the restaurant is no stranger to the masses, thanks to the avalanche of online “publicity”, but despite being in operation for nearly two years, Rowan & Parsley is still pretty much an unknown quantity when it comes to a whole new culinary culture that is well ahead of time. It is, therefore, heartening that we now come across a growing minority like Sam and Shawn, who values simplicity and authenticity over sheer gimmicks, and just biding their time to get things (and taste) right. For those who are uninitiated and willing to experiment, it pays to hear their side of the story.
Following the launch of our latest <MENU>, “Find Dining” in Johor Bahru has never been easier. May we present our “Chef Specials” on Pg 88 for you to savour premium steaks unlike any other… Bon appétit!
[大人爱分享］这是土地里长出来的建筑吗？崇尚自然有其规律的 ROWAN & PARSLEY food atelier 美食工作室堪称新山最有氧份的餐厅，快随大人用力呼吸唤醒味蕾！
With sustainability fast…
ROWAN & PARSLEY Food Atelier
📍 17, Jalan Cenderai 20, Kawasan Perindustrial Kota Putri, 81750 Masai, Johor
📞 +607-382 1760
🕙 Business Hours:
Mon – Sun (11.30am–10.30pm) * 4pm – 6pm serve drinks only.
Set Lunch (Mon – Fri, 11.30am–2.30pm, RM28 nett with 3-course)
Brunch available on Sat & Sun only.
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