Meet Chef Zen Ong, consultant and entrepreneur in Los Angeles. Zen hails from Down Under and was featured in last year’s L.A. Times as one of the rising stars of modern Southeast Asian fine-dining. We are having a conversation about his passions and his vision of Indonesian cuisine.
Zen Ong: “The way I approached it, the initial concept was the Indo pop-ups… based on using Indonesian tradition as inspiration. Opening doors as apposed to closing doors.” More on Zen’s style: “It’s very much like Jazzz – you cook with feeling with senses, tasting, adjust while you go. Balancing different spices….. aromatic ingredients… try and integrate!”