What inspires you both in the kitchen and out?

Food itself inspires me. Everytime I see an ingredient, I would normally think of what to do with it. Then it goes on and on in my head.

What was your basis or inspiration in creating DENLIM’S KITCHEN’s menu?

I never had plans of putting up Denlim's Kitchen. Our family business is bakery. My kitchen started as a commissary of my family's bakeshop. Friends come over and I cook a dish or two for them. Then the next thing I know, I'm cooking every night for guests. 

What do you cook for yourself when you are at home?

Cup noodles (laughs) I don't normally cook for myself. Simple food like, bacon sausages eggs. 

What are your favourite ingredients? Or what foods/ingredients are always in your pantry?

I have lots but you will always find different kinds of sausage in my freezer. Longganisa as well. I also love to play with smoked meat, smoked fish. Anything smoked.

What challenges have you encountered in the F&B industry that have made an impact on you?

Food handling, storage, preparation. I started as a simple cook at home so I never had formal training so I never knew how to go about preparations. There was one time I cooked 6 kilos of callos that gone bad because I stuck the whole casserole inside the ref. I learn from my mistakes.

What influenced you to become a part of the culinary world? What is it that you love about food?

I just love to cook. When I feel bad, I cook. When I'm happy, I cook. When I travel abroad and visit relatives and friends, I cook. I love food. I love the magic that happens when different flavours hit the tongue. I love textures, contrasts, simplicity and of course the harmony of flavours.

How do you see Filipino cuisine evolving over the next few years?

It will definitely evolve because of the ingredients. We tend to substitute some items and most of the time it works. It's either fusion or using a dish to create a new dish.

If you could cook any other cuisine, what would it be and why?

I like to play with meat. Beef in particular. Smoking it or preserving it. Like smoked brisket or pickling a huge chunk of pastrami. It has a certain flavour but it doesn't go far from the true flavour of the beef.

What would you like to tell people when they are eating your food or in any other restaurant for that matter? Any advice on how to properly appreciate a meal?

Taste the dish first. Look for the "yum". Find the dominant flavour. Play with your food—think of what goes well with what. Avoid using a lot of condiments unless you're in a Flipino restaurant. Kailangan diba? (Isn't that how it is?)

Catch Chef Dennis Lim's creations at Flavors Restaurant until October 19