Kitchen Essentials 101 | Lane Crawford

Whether you fancy yourself a master chef or just a real foodie, it goes without saying that some of the best meals are made at home, with fresh ingredients and plenty of love. Having previously worked with Thomas Keller at three-Michelin starred Per Se, chef Daniel Calvert is now behind Hong Kong’s buzzy restaurant, Belon, and he knows more than most, the power of a well-equipped kitchen. Here he gives us the lowdown as to what every kitchen needs.

The Oven Get-Around

“I don’t have an oven in my flat in Hong Kong, but I also didn’t have one when I lived in Paris, so I’ve found some work-arounds. I really recommend a rice cooker because you can use it for so much more: hot pot, stew, casserole and more.”

The Three Things Every Kitchen Needs

“A solid chopping board will last a long time and help preserve the integrity of your knives. Sharp knives will also help with precision and avoid accidents and a cast iron casserole pot. I swear by my Staub Cocotte roasting pan, because in a small kitchen like mine, you should invest in one pot that can do everything. It’s also like a mini oven the way it conducts heat.”

Kitting Out His Kitchen

Travelling throughout Asia, Calvert makes a note to pick up new kitchen tools at the local markets. “In Japan, I seek out knives and ceramics. I just brought back a tamago pan from my last trip. In Vietnam, I picked up a special pot for bun bo hue, so my kitchen has become a reflection of my travels and inspires me to try new techniques.”

Pots and Pans

“Always seek out the manufacturer that specialises in the type of pot that you’re looking for. Invest in one from a reputable brand as they conduct heat better, cook more evenly, retain heat and are overall a pleasure to work with. I like Mauviel for saucepans and Staub for cast iron cookware.

For your kitchen, these pans should have you covered: cast iron pot, medium saucepan, stainless steel sauté and a non-stick.”

Small Kitchen Appliances

“For small kitchens, opt for a food processor because they typically have attachments to handle a multitude of tasks.”

Chef Eats

“I only have one night off a week, so I typically find myself seeking out local restaurants for food but when I do get the chance to cook, I’ll try a new technique or ingredient I grabbed from the wet market that I might incorporate into the restaurant.”

Remember This Rule

“Don’t be tricked into the newest kitchen craze. A good saucepan will outlive any gimmick.”

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