Name: Kencho Tashi

Company: Momo Zaa

Job Title: Chef/Manager/Partner

FAVES

Chef: Marco Pierre White

Cookbook: Around the World in 450 Recipes

Cooking Technique: So many favorites, difficult to pick one

Food Show: MasterChef 

Favorite binge-watching snack: Not much of a snacker

Sweet or Salty? Salty and spicy

How did you get into the food industry?

A coincidence, that turned into a passion and a dream, so I am lucky to be living it now.

What do you love the most about your current job?

Being the face of the first Bhutanese restaurant. I am still new to Kuwait and it’s been so great meeting customers from various backgrounds. I love seeing the expressions of people taking the first bite of our food.

What is the most unusual local ingredient that you have used in cooking and how do you use it?

Traditional Bhutanese pepper. It’s similar to Szechuan pepper but very different at the same time. Adds a beautiful touch to every dish.

Outside of the brands you work with, where is your favorite place to eat?

I am very simple with my preference for food. I honestly think there is no better food than my mother’s home-cooked food.

Pick one only, fork, or spoon and why? No sporks allowed.

Spoon – you get bigger bites!

What has been the most positive change in the local food scene?

It’s my first year in Kuwait, so it’s hard to say! But, for the little I have tried, heard and seen, there seems to be enough, very good food options for every taste palette.

What do you think will be the biggest food trend of 2020? And why?

I cannot tell as everyone loves everything and food trends. In my opinion, it keeps changing constantly. I feel that food trends move in circles.