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Mandarin Oriental, Canouan

Executive Chef Nonky Tejapermana

Executive Chef for Mandarin Oriental, Canouan, Ms. Nonky Tejapermana, oversees the resort’s culinary department including four restaurants, Tides Bar & Grill, Asianne, Lagoon Café, Pool Bar, Turtles Bar, in-suite dining and catering.

A native of Indonesia, Chef Nonky grew up in Jakarta and began cooking with her mother and grandmother at the age of 11.  Her culinary career spans land, sea and air in kitchens including Sri Lanka’s Shangri-La Hambantota Golf & Spa, Amilla resort in the Maldives, P&O Australia’s and Celebrity Cruises’ cruise ships, and Qatar Airways. Chef Nonky’s post at Mandarin Oriental, Canouan marks a return to Mandarin Oriental - earlier in her career she was a sous chef at the Michelin starred Mandarin Oriental, Hyde Park in London.

With extensive global experience, Chef Nonky’s cuisine is authentically international, bringing together the flavors and cooking techniques acquired during her career in Asia, Europe and the Middle East. At Mandarin Oriental, Canouan, she artfully showcases the island’s fresh produce and seafood on menus that offer international cuisine influenced by local recipes and ingredients.

Just some of Chef Nonky’s recommended ‘must-try’ dishes for Mandarin Oriental, Canouan guests include the Island Conch Chowder at Tides Bar & Grill made with fresh, locally caught seafood, Asianne’s Asian-inspired Satay and Lagoon Cafe’s homemade Seafood Ravioli and the Banana Souffle which combines a classic French dish with tropical island flavors to create one of the resort’s most popular desserts.

STEAMED FISH WITH BOK CHOY, GINGER, & SHALLOT RECIPE

700g fish/whole or fillet, scaled and cleaned
1 shallot left whole
½ tspn sea salt
300mls fresh fish stack
20mls light soy sauce
10mls sesame oil
20mls shao xing cooking wine
90mls soy sauce
1 tbspn caster sugar
40g ginger finely julienned
2 shallots sliced
2 tbspn peanut oil
2 tbspn sesame oil
½ coriander leaf
pickled ginger, julienne
crispy shallots

- Cut the fins off the whole fish and bone from inside out.
- Place the whole shallots in side and season
- Mix the stock, soy, sesame oil, shao xing, castor sugar and the ginger in a pot and boil for 2-3 minutes, cool.
- Place the fish in a CV bag and pour ½ the soy mix in and close tight.
- Place in a pot of simmering water and cook for about 10-12minutes, take out and rest.
- Take out of the bag and place just the fish on a plate
- Heat the peanut oil in a small pan until it is smoking, then douse the fish with the oils – be careful, it will spit!
- Then add the other liquid
- Top with the coriander, mint, julienne fresh vegetables, ginger and crispy shallot serve immediately.