Chef Susur Lee having a whiff of something Malaysian cook Marcus Low has prepared. Photos: MasterChef Asia
It is lunch time and on eight stoves, meat is searing, stock is simmering and the aromas coming from them are mouth-watering.
Meanwhile, not 20m away I sit having the non-competition lunch prepared for the production crew on MasterChef Asia – noodles from a plastic food container, which turn out to be spaghetti stir-fried in a sauce that tastes of tomato ketchup, with carrots, cabbage and mysterious strips that look like Chinese barbecued pork but are probably mock meat.
