Behind the Wok: Stories of Passion from Calgary’s Asian Chefs

Calgary, a city celebrated not only for its scenic beauty and rich history but also for its burgeoning culinary scene, is a mosaic of global flavors. Within this vibrant panorama, Asian restaurants hold a special place, offering not just meals but a rich tapestry of cultural narratives. Central to these narratives are the chefs, artisans of flavor, who bring their passion and heritage to the fore through every dish they create. This article delves into the lives and kitchens of some of Calgary’s most dedicated Asian chefs, uncovering the stories behind the wok that make the city’s food scene uniquely compelling.

At ExpatAsia restaurant, nestled in the bustling Avenida Market, Chef Jeffrey Matthews stands out as a culinary bridge between East and West. With a mixed heritage and a professional journey that spans several continents, Matthews brings a unique blend of authenticity and innovation to his cooking. Trained under master chefs in Hong Kong and Bangkok, he has honed a style that respects traditional methods while embracing local Canadian ingredients. His signature dishes, such as the Maple Soy Glazed Salmon and Spicy Alberta Beef Curry, showcase this melding of cultures, making ExpatAsia a beloved staple among Calgary’s Asian restaurants.

Another tale of passion and dedication unfolds in the kitchen of Seoul House, where Chef Mi Young Kim presides over the stoves. Immigrating from South Korea two decades ago, Kim brought with her the flavors of her homeland, hoping to share her culture through its cuisine. Her restaurant is famous for its authentic Korean BBQ and traditional stews, which Kim prepares using recipes passed down through her family. The care she puts into selecting ingredients and her meticulous attention to detail reflect her commitment to providing a genuine Korean dining experience, one that resonates deeply with both expatriates and locals alike.

At the modern Indian bistro, Indigo Plateau, Chef Ananya Singh is redefining Indian cuisine in Calgary. With a background in both classical Indian cooking and contemporary culinary techniques, Singh experiments with textures and flavors to create dishes that are both innovative and deeply rooted in tradition. Her approach involves deconstructing classic recipes and reconstructing them in ways that are both visually appealing and palatably stimulating. Dishes like the Saffron-infused Lamb Popsicles and Deconstructed Samosa have made Indigo Plateau a destination for those seeking a new narrative in Indian cuisine.

The stories of these chefs illuminate the vibrant and dynamic nature of Calgary’s Asian restaurant scene. Each chef, with their unique background and culinary philosophy, contributes to the rich, diverse tapestry that defines this city’s dining landscape. Through their dishes, they not only offer a taste of their heritage but also tell their personal stories of passion, innovation, and cultural pride. This narrative is what makes dining in Calgary’s Asian restaurants a truly enriching experience—one that goes beyond mere sustenance to celebrate the art of cooking and the joy of sharing. As Calgary continues to evolve, the contributions of these chefs ensure that its culinary scene remains as dynamic and diverse as the city itself.

Check out our YouTube Channel for more Asian cuisine videos.

1. Who is Jeffrey Matthews and what makes his culinary style unique at ExpatAsia?

Jeffrey Matthews is the chef at ExpatAsia in Calgary, known for his innovative approach that blends Eastern culinary traditions with Western influences. Trained in Hong Kong and Bangkok, he incorporates traditional Asian cooking techniques with local Canadian ingredients to create unique dishes. His signature creations like Maple Soy Glazed Salmon and Spicy Alberta Beef Curry exemplify this fusion, making his style distinctive in Calgary’s Asian restaurant scene and illustrating a successful melding of diverse culinary philosophies.

2. What is the significance of Chef Mi Young Kim’s approach at Seoul House as Asian restaurants?

Chef Mi Young Kim, at Seoul House, brings authentic Korean flavors to Calgary, using traditional recipes handed down through generations. Her dedication to authenticity is evident in her meticulous selection of ingredients and her focus on traditional cooking methods. Her restaurant is particularly renowned for its Korean BBQ and traditional stews, which provide comfort and a taste of home for Korean expatriates, while also introducing the rich flavors of Korea to a broader Canadian audience.

3. How does Ananya Singh at Indigo Plateau reinterpret Indian cuisine as Asian restaurants?

Ananya Singh at Indigo Plateau is known for her modern take on Indian cuisine, where she blends classical Indian cooking techniques with contemporary styles. She reimagines traditional dishes by deconstructing and reconstructing them with innovative presentations and unique flavor combinations. This approach has introduced dishes like Saffron-infused Lamb Popsicles and Deconstructed Samosa, offering a new narrative in Indian cuisine that appeals to both traditionalists seeking comfort and foodies looking for culinary innovation.

4. What impact do these chefs have on Calgary’s culinary scene?

The chefs featured, including Jeffrey Matthews, Mi Young Kim, and Ananya Singh, significantly enrich Calgary’s culinary scene by introducing authentic and innovative Asian cuisines. Each chef brings a unique perspective and set of skills, enhancing the diversity and quality of Calgary’s dining options. Their commitment to authenticity and innovation not only elevates the city’s food offerings but also educates and delights diners, contributing to Calgary’s reputation as a dynamic culinary destination.

5. How do these chefs incorporate local Canadian ingredients into their Asian dishes?

These chefs skillfully incorporate local Canadian ingredients into traditional Asian dishes, creating a unique culinary fusion that respects both the origin and the current locale. For example, Jeffrey Matthews uses Alberta beef in his Asian-inspired curry, and locally sourced maple syrup in his soy glaze for salmon. This approach not only supports local producers but also introduces new flavors to traditional recipes, making them more relatable and appealing to Calgary’s diverse populace.

6. Why are stories of these chefs important for understanding Calgary’s Asian restaurants scene?

The stories of these chefs provide deeper insights into the rich tapestry of Calgary’s restaurant scene, highlighting how personal backgrounds, culinary training, and cultural heritage influence the food they serve. Understanding these stories helps diners appreciate the thought, care, and history behind each dish, enriching their dining experience. It also illustrates the city’s cultural diversity and openness to global influences, which are crucial for fostering a vibrant, dynamic culinary community in Calgary.