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Article: For a dash of fresh herbs

Article from:
New Straits Times
Article date:
March 25, 2000
Author:
Copyright

Marina Emmanuel
New Straits Times
03-25-2000
For a dash of fresh herbs
Byline: Marina Emmanuel
Edition: Life and Times; 2*
Section: Bon Appetit

A LOVE of gardening and doing his bit in ensuring diners enjoy only the freshest of herbs in their dishes is what places senior chef de partie (specialist cook) Looi Soon Lee above the rest.

Looi, who works in The Equatorial Penang, is not only a whiz in the kitchen, but also with plants.
His other "turf" at the five-star hotel - besides the kitchen of The View restaurant - is the rooftop garden on the mezzanine floor of the hotel where he tends to a herb garden.

"I use prawn shells as fertiliser and this ensures the herbs are really green ... try it ...

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