>> MING: It's like muscle

memory, but palate memory.

>> Yes.

>> MING: I love... so, you know,

when, Andre, we put the fennel

in ice water, it gets it nice

and crisp and kind of stiffens

it up, which makes it look like

that.

>> Yeah.

>> MING: What a beautiful dish.

>> Here I've got a little wild

dill flower.

>> MING: Right.

>> Just that goes really well

with the needlefish.

>> MING: That's beautiful.

>> Yeah, and it smells so

incredible.

>> MING: So this isn't quite how

you would do this at home.

You wouldn't make a dish... or

would you for your beautiful

wife Pam?

Would you do this sometimes?

>> No, basically, she cook at

home.

>> MING: She cooks at home?

>> I don't.

>> MING: Well, she's Thai, so

obviously she knows how to cook.

>> Yeah, I don't cook at home.

>> MING: She was telling me

she'd rather be a chef than work

the front of house.

The grass is always greener.

>> Here you go.

>> MING: That's true art, Chef,

that's beautiful.

All right, it's my turn to cook.

>> Yes.

>> MING: All right, Chef, now

I'm going to make you kind of

this king prawn sweet and sour

mango dish, if I may.

>> All right.

>> MING: So if I could give you

this shrimp, you want to prep...

I've already got three prepped,

but just one needs to be

deveined.

You've got to take the vein out

of the shrimp.

I'm going to just start a pan

with... just like Chef did, with

a little bit of banana shallot,

which is just a fantastic

garlicky onion, if you would.

And... but I don't need to do

fine brunoise.

I'm just going to do sliced

shallots.

What's your favorite way of

eating seafood, of all the

methods that...

>> As fresh as it is.

>> MING: Right.

>> Yeah.

>> MING: Sashimi.

>> Sashimi, or I like to cure

fish or seafood.

So we use a lot of cured

process.

>> MING: Cure meaning salt or

cure like ceviche with...

>> Any way.

>> MING: Any way?

>> Yeah.

>> MING: All right, now, if you

don't mind, I'll give you...

>> These are done.

>> MING: Thank you.

We have two mangoes here.

We have a sweeter mango, then a

sour mango, right?

>> Right.

>> MING: So if you could peel

those for me, Chef, and then

we'll just... just a rough dice

would be fine.

>> All right.

>> MING: And I'm going to get

these shallots going.

All right, now, this is the

young ginger, baby ginger.

And basically just the bulb.

So I'm going to kind of take a

couple slices this way, just to

get some small pieces, so that

when I cut through it... again,

just rough chop.

This... it's very floral, right,

this ginger?

>> Yes.

>> MING: It's not nearly as

strong as... a little bit of

this in there as well.

All right.

Then I'm going to add... so this

is kind of my Southeast Asian

interpretation.

Now, Chef, what was this called

again?

>> Krathiam.

>> MING: Krathiam.

>> Yes.

>> MING: Krathiam, guys, oh, my

god, it smells like garlic,

right?

But different, like... I don't

know.

I don't want to say soapy

garlic, but it's... you said to

eat it with raw oysters?

>> Yes.

It goes very well.

I'm surprised that you picked

that ingredient, though.

>> MING: Well, you know, I just

picked it up and smelled it, and

I'm like, "Oh, my god, that is

such an intense, intense smell."

I had to use it.

Now I'm going to do just a

little bit of red and green

chili.

Do you like heat?

>> I do.

>> MING: So the heat is really

in the seeds and the pith.

We'll add those in.

All right.

>> Is the dice okay?

>> MING: Oh, it's perfect.

>> You like that?

>> MING: All right.

>> Smells good.

>> MING: Just a touch more oil.

Getting there.

We'll add the shrimp in.

And then maybe, Chef, if you

want, if you want to just... I

guess just juice that, that

should be fine.

>> Yeah.

>> MING: We'll add the mayo.

So this mango is really tart,

right?

It's green, right?

Unripe.

So because of that, you then

need a little bit of sugar.

Because you don't... you really

don't want... it would be way

too tart if we just went

straight with this green mango.

And I'll do a little lemongrass,

Chef.

I love lemongrass.

Lemongrass, again, is a root, so

it's very hard.

And we're just going to go...

break it down.

>> I can fix some of the

krathiam for you.

>> MING: Oh, yeah?

Okay.

Thank you, Chef.

And I'm just doing just a little

bit.

But lemongrass you have to be

really careful with, because

it's so fibrous, you have to

really get the younger one, and

you've got to make sure... and I

cut a little of the stem there

too close.

So that's really tough.

So this I want to really mince.

So are you as fond of doing

pastries as well as savory?

>> Yes.

Well, we do everything here.

I do a bit of everything.

>> MING: All right.

So now we're going to add just a

touch of fish sauce.

Fish sauce is so pungent, so a

couple drops is all you need.

And then a little bit of chicken

stock just to help soften the

mango.

And kind of poach the shrimp,

all right?

So a touch of lemon juice, and

then we're just going to need

this... let this reduce.

It's going to take about two

minutes, and we'll be able to

plate it up.

All right, so we're not going to

monte au buerre, but just a

little touch of butter just to

smooth it out.

Let's give this a taste.

Mmm.

All right.

Plate this up here.

Simple plate up.

>> Smells really good.

>> MING: (speaking French)

All right, like that.

A little bit of the mango.

I love the combination of two

different mangoes, right?

One really sour.

All right, if you garnish that

there, then we're good.

>> I'm not going to put too

much, because it's really

punchy.

>> MING: All right, and

there we go.

We have king prawns with double

mango stir fry.

Chef, it's a pleasure.

Can we go eat and drink a little

wine now?

>> Yes, let's go.

>> MING: Awesome.

So Chef, cheers to you.

What wine is this?

>> It's Pouilly-Fume from Macay.

It's a very small producer.

>> MING: Awesome.

Sante.

>> Sante.

>> MING: And you only serve

biodynamic wines in this

restaurant, correct?

>> Yes, biodynamic wine, natural

wines.

>> MING: All right.

Why is that?

>> I feel that there are a lot

of nice artisan producers that

not a lot of people know.

Yeah.

>> MING: I love that new spice

that you turned me on to, the

new herb.

>> Oh, it's good.

You get a little bit of kick in

it.

>> MING: Yeah, a little Thai

bird.

>> Yeah, a little chili at the

end.

>> MING: I don't know, Chef.

Your dish is awesome.

And it truly is an art.

And even this table, right?

You made this table.

>> Yes.

>> MING: Was there anything

you... do you make your light

bulbs, or do you buy those?

I got you.

All right.

Chef, listen-- to you.

Thank you so much for showing me

that at Singapore, you guys are

on the map for world class

restaurants.

>> Thank you.

>> MING: And you're a world

class chef.

I appreciate it.

And all you out there, thanks

for watching, and as always,

peace and good eating.

Cheers.

For more information on Simply

Ming, including upcoming guests

and more, visit us online at

ming.com/simplyming.

Funding for Simply Ming is

provided by:

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