In the kitchen with Richard Ross, Executive Chef at Madam Woo

This week, we had the pleasure of interviewing Richard Ross, Executive Chef at Madam Woo, about Asian cuisine in all its glory!

Your favourite recipe you cook for yourself?

Wonton Noodle soup, its quick and easy when in a rush.

The one thing you always have in your fridge?

Mayonnaise.

If you could impart one piece of cooking knowledge to everyone, what would it be?

Add salt to boiling water, never add it to water then bring to the boil, it takes longer to boil.

Can you recall the moment when you knew you wanted to pursue a career in food?

When I was ten my brother was a chef, I loved the idea of creating and have never wanted to do anything else.

Your favourite authentic Chinese dish?

Szechuan spicy eggplant with salt fish.

Your go-to dinner party meal?

At the moment, anything with Yoghurt Flatbreads.

Who is your food hero?

David Chang, from Momofuku.

What music, if any, do you like to listen to while cooking?

Paul Wellar or Arctic Monkeys.

Biggest kitchen disaster?

When I was an apprentice, we burnt over 400 filled croissants just as we were about to serve them. Let’s just say our guests never got Croissants for morning tea.

Your guilty pleasure?

Digestive biscuits and a cup of tea.

In all your travels, where have you experienced the best food (and what was it)?

Lombok, the food was so fresh and tasty, and the Tom Yum was out of this world.

Is there one cookbook you go back to time and time again?

Ottolenghi. The books are fantastic, with fresh and healthy ingredients.

The kitchen utensil you can't live without?

Japanese mandoline.

You're currently craving?

Prawn dumplings.

Any advice to new cooks?

Remember to taste everything you make.