You are... Alvin Pillay, development chef for the Donnelly Group,
Describe your cooking and/or the theme of your restaurant: We are building on the basis of classic pub dishes with an amazing range of local ingredients.
We might also find you dining out at... Congee Noodle House (Main and Broadway), (Cambie and Broadway), (Powell Street), Phnom Phen (Chinatown).
Your dream dinner date: Currently Andoni Aduriz, chef at Mugaritz.
Last nights dinner: BBQ rockfish with braised cabbage, kohlrabi and greens from the Trout Lake farmers market.
If you had a date with the electric chair, your last meal order would be: Curried goat made by my mother and steamed white rice.
Youd gag if you ate... anything thats labeled low fat.
Youd be happiest at Happy Hour with... gin and tonic prepared by Trevor Kallies.
Secret treats: BBQ-flavoured Pringles. Cans of those dont last long at our house.
Youd take a long flight in economy class for that one meal in... a restaurant called Ni Neu in San Sebastian Spain.
Culinary confession: Coating a dessert mold with salt instead of sugar, needless to say this left a salty taste in the diners mouth.
Menu suggestion for a hassle-free, sit-down dinner party for six: The entire dinner would be family style. Start with charcuterie and cheese, move onto a main dinner of herb roasted leg of lamb, mashed turnips and gravy. Finish with warm fruit cobbler and vanilla bean ice cream
Five must-have ingredients in your kitchen: Lemons, olive oil, bacon, kosher salt, flat Italian parsley
