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| Kok Wan Lee |
| Head Chef at the |
| Royston's at The Reefs |
| Q & A with Scott Hill |
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| The new restaurant at The Reef’s is called Royston’s. What do you think of the new restaurant “club” concept? |
| Certainly, an open kitchen like ROYSTON’S is one of the modern ways to dine on the island. It has a sort of cozy and posh feeling itself. In addition, you are able to watch the chefs who prepare your meals on the spot. Therefore, the whole idea is about show business and to make you feel special in any occasion. Royston’s serves very traditional dishes like the Beef Wellington and also some contemporary dishes as well. Royston’s is a perfect place to dine for romance, social and business. So, yes, it is mainly for adults. The dress code is jacket preferably and children 12 years above. We have a well-designed menu and specials on a daily basis. For example, catch of the day (if local fish is available), desserts and entrees as well. We have an extensive wine list to suit every budget. Also, we carry a water menu of different drinking waters from all over the world. |
| You are an acclaimed chef in Bermuda who has been cooking for over 20 years You are also a talented fine artist. How do the two relate in terms of presentation and creativity? |
| Basically, I would say both of them are very similar in context. Food needs colour, texture and flavour to finish off. As always chefs need to be creative, like introduce a new food, such as fushion, or try a new method of cooking. Art, too, needs vision, technique and colour to form a good painting. Creativity falls into design whether on a plate or in a painting. I strongly believe in innovations or out of the comfort zones. Therefore, exciting and fresh ideas are the keys I use very often in my food presentation and art creativity. They both need thoughts and perfect executions. |
| With the constantly changing times, how do you stay ahead and at the cutting edge in the culinary industry? |
| Well, in this new world we get tons of information in a very convenient and inexpensive way like the INTERNET, including the art world. Just observe and read. Lastly, plan ahead and you will stay on top of the game. |
| Bermuda has some of the best seafood in the world. What is your favorite fish to cook and what wine would you pair it with? |
| My favorite Bermuda fish is Red Hinde. You can grill or pan-fry this fish, along with a bottle of nice Chardonnay to complete your dish. |
| Lunch 11:45am – 2:30pm, Light Snack Menu at the Bar/Lounge 2:30pm - 5:00pm Dinner 6:00pm – 10:00pm |
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