Chef Kwame Onwuachi from Top Chef
Kwame Onwuachi
Date : 7-11 February, 2018
Time: 7pm & 8:15pm Seating
Ticket: $980 (Afro-Caribbean Menu)
$300 (Cocktail & Wine Pairing)
Location: 158A Connaught Road West, Shop 3, Sai Ying Pun
Once ticket is purchased, we’ll email you your confirmation.
One of the US’ most exciting young chefs is next to grace Test Kitchen, three years after his first visit.
Chef Kwame Onwuachi is a rising chef talent whose unique creative vision stems from his Nigerian, Jamaican, Creole and Cajun roots to produce modern, innovative interpretations of native cuisine. He has cooked in some of America’s finest kitchens including New York’s legendary three Michelin-starred Eleven Madison Park and Per Se.
He was invited to compete on Top Chef Season 13 where he was a semi-finalist and fan favorite, he was awarded 30 under 30 in both Forbes and Zagat, but is equally impressive in the kitchen as he is in person with his charismatic, humble demeanour both in and out of the kitchen.
Currently as the Executive Chef of Kith/Kin at InterContinental at The Wharf in Washington D.C. His cuisine is Afro-Caribbean thanks to both his parents’ roots, while his food shines with big flavors coupled with his fine-dining background.
We can’t wait for him to revisit Test Kitchen this February for a 5 night pop-up from 7th – 11th February!
The Prototype Menu
Snacks
Dry aged beef Suya skewers
King crab curry with plantain granola
Brussels with calabrian chili honey and roasted tomato soubise
Scallop peri peri
Family Style
Braised Oxtails with Allspice Jus
Whole fried Caribbean Red snapper with brown stew sauce
Sides
Jasmine rice and peas
Thumbelina carrots with smoked carrot yogurt
Fried plantains with cilantro powder
Red bean Sofrito
Dessert
Rum cake, carrot ice cream, dulce de leche
About chef Kwame Onwuachi:
Instagram: @bastedmind
Kwame was born in the kitchen—literally. His mother’s catering company, Jewel’s, was operated from his childhood home, a modest one-bedroom apartment in the Bronx. From an early age, he learned basic techniques of French cuisine practically through osmosis, observing his mother methodically prepare Creole and Cajun dishes for the family business. And from his father’s background, Nigerian and Jamaican flavors were mastered through Jerk chicken wings and Jollof rice.
Later, at the ripe age of 10, Kwame experienced a harvest-to-hearth immersion first hand while toiling at his grandfather’s farm in Nigeria. He retrieved eggs from the coop and collected palm kernels from trees to make traditional cooking oil straight from the source. When Kwame returned to the States, his intrinsic appreciation for ingredients never waned; In fact, it’s the nuance of his dishes today.
Kwame earned his chef chops in Louisiana and later, launching his own catering company in New York City before studying at The Culinary Institute of America. His education steered him on the fine-dining path, landing posts at two of New York City’s most prestigious restaurants, Eleven Madison Park and Per Se, where ingredients are elevated to an art form.
Following his time in Manhattan, Kwame explored his own culinary pursuits, traveling the world for two years and hosting pop-up restaurants along the way in Mumbai and Hong Kong as well as LA, Dallas and DC, where he started the Korean-influenced Anju.
Chef Kwame Onwuachi
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