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5 Chef Questions: Henrik Yde Andersen, Kiin Kiin, Copenhagen

Henrik Yde-Andersen

What made you become a chef?
I was making some extra pocket money by washing dishes at the local inn next to my parents place, the atmosphere, the fire, the pace and the whole idea of starting from scratch every morning was very appealing, in contrast to the many years I then spent on peeling potatoes.

What are your favourite ingredients to cook with and why?
My mortar and pestle, it always reminds me of my time in Thailand.

What do you cook at home?
Sunday night is my day off, and here the door is open for everybody, so the menu is very diversified, but as we do not use bread on our restaurant I bake a lot of bread at home.

What’s your favourite dish on the current menu?
We have started an in house production of our own oyster sauce, a condiment normally bought from a factory, served with Thai ginger.

What do you want customers leaving your restaurant to think?
When they have a chance to return.

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