Mark Edwards and His Journey to Culinary Excellence

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Nobu Restaurant – who hasn’t heard of it? This is probably one of the most popular restaurants in the world. Nobu London has also taken the 34^th spot in this year’s list. This eponymous restaurant was the first venture of Nobu Matsuhisa and his partners, Robert De Niro, Drew Nieporent, Richard Notar and Christina Ong.

The Popularity of Nobu

Nobu is actually one of the hottest restaurants in London. Aside from the restaurant, it also has its own sushi bar. You can enjoy a great view of Hyde Park through the restaurant’s huge windows. The ambiance is elegant and classy. The restaurant uses subtle colors, natural stone and light wood. The restaurant’s décor helps in creating an ambiance that promotes a memorable dining experience. It is one of the London’s swankiest and hottest restaurants. A table in this place, however, does not come cheap. It is also incredibly difficult to get one.

The restaurant offers a menu which successfully draws in a huge crowd. The menu, however, is largely influence by Matsuhisa’s cooking. It consists of Japanese cuisines with South American influences. This style is what Chef Matsuhisa is known for. In fact, this is the reason behind his success. This innovative form of cooking is his trademark. Of course, it is not Chef Matsuhisa who is slaving away in Nobu’s kitchens. It is actually an English chef who loves Asian cuisines, Chef Mark Edwards.

Let’s Talk about the Chef

Mark Edwards grew up with a keen interest in the culinary arts. At the age of 13, he was already working in the kitchen of a small restaurant in Kent. He inevitably found himself furthering his career by taking up culinary courses in a nearby college. After completing his education, he then accepted a full-time position in London’s Café Royal.

After working at Café Royal for a while, he then moved to Europe in order to learn more about his craft. He worked in Gorge V in Paris and Le Richmond Hotel in Geneva. Not contented with that, he moved to New York and worked in various restaurants including Aurora, The Rainbow Room, Park Avenue Café, Tribeca Gril and Lespinasse. It was during his culinary stint in U.S. that he discovered his passion for Asian cuisines and this discovery eventually led him to move to Asia. He worked at the Peninsula Hotel in Hong Kong and Orchard Hotel in Singapore.

He eventually moved back to United Kingdom in 1994. Armed with his knowledge of Asian cuisines, he continued his career at Vong. In 1997, he was hired by Matsuhisa as Nobu’s chef when the restaurant opened in London. This is where he now works today. Over the years, he has established a well-respected reputation in the UK and the rest of the world. He truly deserves the credit for Nobu’s success.

Mark Edwards’ Sake Steamed Snapper

Serving size: Serves 4
Cuisine type: Japanese
Cooking time: Less than 30 minutes
Special options: Lactose free
Course: Main

INGREDIENTS

500g Snapper fillets, cleaned and skinned
200g oyster mushrooms
4 large shiitake mushrooms
1 small bunch celery leaves
4 bunches of baby Pak Choy or Bok Choy
Sake
Usukuchi Soy (Japanese light soy sauce)
Black Pepper
Schichimi (Japanese 7 spice)
Parchment paper, cut into four 10-inch diameter pieces)

METHOD

Cut snapper into 1 inch pieces and divide evenly into 4 portions. Place fish into the centre of each piece of parchment paper. Add cleaned oyster mushrooms, celery, Pak choy, shiitake and butter.

Season with schichimi, fresh milled black pepper and moisten with sake and soy. Fold over parchment paper into a half moon and then fold edges to seal each package. Steam gently for 8 minutes.

Serve in paper and cut open the top with scissors at the table.

Recipe via NineMSN

Image credit This is London

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