Chef Hans Christian is a well-known name in the culinary industry. His restaurant, August, has been pulling in diners and is known for their tasting menu, which features Chef Hans’ creative take on local flavors and ingredients.
Hi Chef! Please tell us a bit about yourself and your day-to-day activities.
I usually spend time with my wife during breakfast in the early morning. After that, I start my work day – checking guest profiles and reservations for the day and meeting with current or new vendors/suppliers. Then I move on to handle August’s operational matters and lead the service at August. Aside from that, I also develop new dishes for August.
What do you like the most about being a chef?
Being a chef is very rewarding; it is gratifying to craft something that can directly affect people’s happiness.
How do you describe your cooking style?
My style is contemporary; I take global influences without putting myself in a cage of authenticity, and I focus more on layers of flavors without overusing meticulous technique.
What is the most unforgettable food experience you have ever had?
It was when I tried a freshly cut sashimi and fish curry broth from fish that we directly caught during my first fishing trip in the north of Sumbawa with Budi’s family.
What usually attracts you to visit a place to eat?
The food, and sometimes, the people and personality behind the restaurant.
Do you have any memorable food memories?
Every lunchbox my mom made when I was a kid.
What is your favorite type of food/cuisine?
Southeast Asian, Japanese & South American!
What is your most recent dining destination that left a good impression?
Villa Frantzen in Bangkok, the whole experience of the place left such an amazing feeling.
Do you have any go-to venues for hanging out with friends or special occasions with family?
I often hang out at Shao Kao for late-night snacks with my wife. They have tasty satay and affordable beer,
Is there any food you can eat every day without ever getting bored?
Bakmi Ayam, for sure!
What are your favorite local dishes, and where do you go to eat them?
Nasi Babi Guling, anywhere in Bali
Do you have your favorite simple and quick recipe that you made yourself?
I have many.
Are there any new restaurants that have picked your interest?
Sumi To Kome in Melawai, I have wanted to go for a while, but they closed every Monday (unfortunate coincidence since my day off is on Monday as well)
Did you develop new recipes or discover a new type of food you have enjoyed recently?
Every time we transition to a new menu or present new dishes, we always develop many recipes ourselves, together with my Sous Chef Yohanes and the team at August.
Is there any new plan or project that we could look forward to?
Currently, I have yet to get any new projects. At the moment, I’m focusing on how to elevate August to a higher level.
How do you usually celebrate CNY?
Having dinner with together with my family
Is there any particular/unique food-related tradition you and your family do in CNY?
My mom’s Heritage Babi Kecap is a staple and a must-have for every Chinese New Year’s dinner.
What’s your most memorable/cherished meal during CNY?
My mom’s Babi Kecap (recipe inherited by my late grandpa)