Executive Chef at Hilton Ras Al Khaimah Beach Resort, Ahmad Kasdi Mohd Dahari believes in honest, homemade meals, cooked straight from the heart

When did you know you wanted to be a chef?

I watched my grandmother cook since I was young. She used to cater for weddings in our community – and watching her inspired me to be the chef I am today.

What is your favourite food memory?

Being the oldest son in my family, I always helped my mum in the kitchen. My fondest food memories are just being with her. It wasn’t only the delicious aroma of foods, but the conversations we had and the advice she gave about life.

How difficult was your training?

I graduated from one of Malaysia’s most prestigious hospitality schools, called the University Technology Mara Malaysia. It was a 3-year course, followed by a 1.5-year apprenticeship. There were 21 students in my batch but only 14 of us graduated.

Best piece of advice you would give a home enthusiast?

In Malaysia, we have a proverb that says “air tangan ibu”, which literally translated means “water from mother’s hand”. It means that when we cook at home for family or friends, we infuse love and care into the dishes.

Best cooking tip for a novice just getting into the business?

It’s simple - you must be passionate and think outside of the box. You must understand what the consumer wants, as sometimes what we want to do is not what the market demands or needs.

What’s the most popular dish at your place and what’s your spin on it?

Our pizza at Piacerri de Gustare Restaurant is amazing. The dough needs to be fermented for at least 48 hours to get the flavour and air inside of it.

Five ‘must-have’ items in your basket…

Extra virgin olive oil; coconut sugar; fresh fish; chili and soya sauce.

Funniest kitchen incident?

Once, during breakfast, we received an order at the egg station for a cheese omelet but without egg. Honestly, nobody knew what to say.

Who in the food world do you most admire?

The late Anthony Bourdain. I read his first book Kitchen Confidential: Adventures in the Culinary Underbelly and was inspired. It’s all about his humble beginnings.

Favourite foods to cook with?

Soy sauce because it’s umami and enhances the flavour of every dish. Either as a sauce for a stew or for marinating and stir-frying.

Most challenging ingredient to work with?

Tofu, as I find it very bland. However, it can absorb any flavour, but you must know which cooking method to use for each dish.

What do you like to eat when you’re at home?

Honestly, being a chef, I sometimes forget to eat. However, I always make sure to have healthy cereals and granola at home.

Are there any foods you just don’t like?

I don’t like durian.

Favourite cookbook?

The Slanted Door by Phan, it’s about how chef Phan popularised traditional Vietnamese cuisine in American.

What is going to be the next big thing in the food world?

Sustainably sourced produce, because consumers are looking for food produced in line with environmental guidelines.

What do you do for fun?

During my free time, I like to hike.

Where is your favourite place in the world?

Bali and Indonesia, mainly due to the scenery, people, and amazing cuisine.

What would be your ‘Death Row’ meal, as the late Anthony Bourdain puts it?

I would have a bowl of simple fried rice with dried chilli and pounded grilled mackerel, topped with a fresh egg, sunny side up.

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