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Guest Chef - Moso
Moso at the Wyndham
A talent for cooking and a thirst for travel have taken David Leung from his home in Hong Kong to places all over the world.
After stints in Asia and the Middle East, as well as several locations in The Bahamas, Leung has found a home at Moso, the stylish Asian-themed restaurant in the Wyndham Nassau Resort on Cable Beach.
Upstairs and overlooking the ocean, Moso is not exactly what you might expect if you thought you were going to just another Chinese restaurant. There’s that spectacular view, for one thing, a chic see-through piano next to the bar, for another, and a brilliant mural of a dragon and koi fish.
But it’s the big menu that will delight you the most. Leung and his team offer a huge variety of delicious Thai, Japanese and Chinese dishes, from dim sum and unusual soups to innovative salads and surprising specialities from the wok.
Leung’s interest in cooking began when he was about 17 and choosing a career that would help to satisfy his itch to travel.
“I wanted to see what was outside of Hong Kong … out there in the world,” says Leung. To achieve that he began training as a kitchen apprentice. His employers soon noticed his skill and quickly promoted him to more responsible positions.
The rest is history. “I’ve worked in New Zealand, twice in the Philippines, twice in Dubai and Egypt,” he says.
In The Bahamas, he began 10 years ago as a chef at the former Mama Loo’s–now Chop Stix–at the Atlantis resort on Paradise Island. After that he moved on to China Beach at Our Lucaya in Grand Bahama.
In 2006, Leung returned to Nassau to become head chef at Moso. He’s very proud of his culinary team, which includes another chef from Hong Kong and seven Bahamian chefs who eagerly absorbed the secrets of Asian cuisine.
“We train them from the beginning,” says Leung, noting that it takes focus and a lot of practice to create dishes such as seared ahi tuna tataki and crispy beef Sichuan.
“In Hong Kong the speciality is abalone and live seafood,” says Leung. While neither of these appear on Moso’s menu, his seafood dishes are favourites among patrons, particularly the fried whole snapper with hot and sour sauce.
Here are a few of Leung’s specialities at Moso.
Seared ahi tuna tataki
6 oz sushi-grade tuna
2 carrots, shredded fine and curly
1 tsp fish eggs
3 oz sesame oil
2 or 3 cilantro leaves
2 oz pickled ginger
1⁄2 tsp wasabi
White sesame seeds
Cucumber (for a small bowl)
Seasoning
Yuzu sauce
2 tbsp soy sauce
1⁄2 tsp yuzu juice (or lemon-lime juice)
1 tsp sweet mirin (rice wine) seasoning
Coat tuna with sesame seeds. Heat sesame oil in a fry pan and sear tuna until golden brown. Refrigerate.
Combine soy sauce, yuzu juice and mirin. Thinly slice tuna and arrange on plate. Artfully arrange all the ingredients and serve sauce on the side. Serves one.
Crispy beef Sichuan
8 oz beef flank steak
2 oz red pepper
2 oz green pepper
2 oz yellow pepper
4 oz celery
2 oz potato starch (or corn starch)
1 cup vegetable oil
Seasoning
1 tsp dried and crushed red pepper
1 tsp fresh garlic, peeled and grated
3 oz vinegar
5 oz sugar
1 oz salt
1⁄2 tsp chicken base
1 tbsp oyster sauce
Shred steak, peppers and celery with a sharp knife or shredder. Heat vegetable oil in a wok to 300°F. Mix the beef with potato starch and fry until crispy, remove and set aside. Stir- fry the peppers and celery, remove and set aside. Add to the wok garlic, crushed pepper, vinegar, chicken base, oyster sauce and sugar. Replace beef and vegetables with seasoning in wok and heat through. Serves one.
Fried whole snapper with hot & sour sauce
2 lbs whole snapper, cleaned
3 oz sweet pepper
3 oz onion
3 oz celery
2 oz garlic
2 tbsp corn starch
2 cups vegetable oil to fry fish
3 oz sweet corn
1 green scallion
5 cilantro leaves
Hot & Sour Sauce
2 tbsp chili in oil
4 tbsp vinegar
3 tbsp ketchup
4 oz sugar
1 tsp chicken base
1 tbsp oyster sauce
Chop pepper, onion, celery and garlic. Set aside. Separately, chop scallion and cilantro. Set aside.
Combine the vinegar, chili oil, ketchup, sugar, oyster sauce and chicken base to make the hot and sour sauce.
Place oil in wok and heat to 300°F. Place fish in oil and deep-fry until golden brown. Remove, set aside.
Place in another wok dried chili, garlic, peppers, onion, celery and sweet corn. Add the hot and sour sauce, bring to boil. Add corn starch mixed with water until thickened. Arrange on plate. Pour sauce over dish and garnish with scallions, cilantro and celery.
Thai red curry with chicken
10 oz chicken breast, clean and sliced
2 basil leaves
1 green scallion, clean and cut to one inch
2 cloves fresh garlic, peeled and grated
1 piece lemon grass, sliced
6 oz straw mushrooms
3 tbsp vegetable oil
Seasoning
2 tbsp Thai red curry paste
1 can coconut milk
2 tbsp fish sauce
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GuestChef_Moso_DGJul10
Guest chef David Leung
Moso at the Wyndham
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