MY CHOICE WITH HIDEAKI LIM
By BAVANI Mbavanim@thestar.com.myPhoto by SAMUEL ONG
UNCONVENTIONAL is the word to describe fashion designer Hideaki Lim. Everything about him is unusual - his style, his designs, his call card - and these help him stand out.
Lim made headlines in the fashion world, both locally and internationally, five years ago when he introduced the cyber genre into the local fashion scene.
His futuristic designs won him the International Designer Award for fashion beyond 2000 in 1998.
And like his fashion sense, his taste for food is far from ordinary. Lim enjoys indulging in food that not only tastes good but is a visual treat.
“I like trying different things as long as they are healthy,” said Lim.
“Apart from ensuring the food tastes good, I believe presentation is equally important,” he added.
Lim is particular of the food he eats.
“No matter how busy I am, it’s imperative that I get my complete three meals a day,” he said, adding that when time permited he preferred to cook his own meals.
“I usually make my compulsory pot of herbal chicken soup, and enjoy it with bread and salad,” he explained.
Lim stays away from oily and fatty food and his favourite - vegetables - are only taken in the form of salads.
When dining out, he enjoys simple hawker fare from time to time, and when in the mood, fine dining.
One of his favourite classy makan (dining) places is Eastin Hotel’s Ee Chinese Cuisine restaurant.
“I first discovered this place about two years ago when I was doing a fashion shoot and what made it stand out was the staff’s five-star attitude.”
“As I entered the place, the waiters were already greeting me and ushering me to a table instead of me waiting for them to do so.”
Lim is always adventurous when dining at Ee and will try different dishes from the menu.
“There’s something new on the menu that I found delightful. It’s called Jumbo Siew Loong Pau and it’s served differently here.’’
The Siew Loong Pau is a famous soup-filled dumpling served at Ee’s is bigger than the traditional pau.
Measuring 10cm in diameter, the dumpling is made following a traditional recipe and is prepared fresh daily.
“It comes in the form of a pastry encasing a filling of finely chopped pork.
“You punch a hole into it and use a straw to slurp the double-boiled soup inside it,” explained Lim.
The restaurant offers Siew Loong Pau in Bak Kut Teh and Kimchee flavours.
Lim also likes the Steamed Crystal Gold Fish, a dim sum-like delight made from fresh prawns and crabmeat.
“It’s crunchy and juicy, which means the seafood is fresh.”
Another of Lim’s favourite is the crispy Golden Almond Roll, tasting almost like a biscuit.
Lim just loves the almond topping.
The Mother of Pearl Dumpling made from fresh scallops and served with fish roe is another of Lim’s favourites together with the Gold Gyoza Puff.
The puff is normally served pan-fried but at Ee Cuisine, a fried version is also available.
“I like the fried version as it’s less oily and that’s how I like it,” Lim said, adding that one should eat healthy at all times.