Ask any Malaysian and they’d tell you that Malaysian food is the best!
This is why it’s so amazing to see a Malaysian chef bringing and incorporating Malaysian cuisine to San Francisco!
Ashwin Nicholas is a Malaysian chef who has been working at Michelin Star restaurants, The Progress and State Bird Provisions, as a Sous Chef for the past two and a half years now.
“Being a chef in California is truly a dream come true and it’s an absolute passion of mine to showcase and highlight some of my Malaysian identity in my cooking here,” he shared with World of Buzz.
The Progress and State Bird Provisions are two of San Francisco’s leading food destinations, with each of them possessing one Michelin Star.
“Both the menus in these two restaurants reflect what California cuisine should be, which showcases seasonal and local ingredients as well as the abundance of culture in the bay. It is this reason why it’s possible for me to incorporate and showcase my Malaysian heritage in the menu.”
“The menu at The Progress is typically served with family-styled, bigger-portioned food meant for sharing and State Bird Provisions serves smaller, ‘dim sum-styled’ plates where carts are pushed around the restaurants and guests can select any dishes that catches their eyes,” he added.
With The Progress and State Bird Provisions being the proud creations of James Beard award winners, Chef Stuart Brioza and Nicole Krasinski, Ashwin has also worked with many food industry icons.
“Upstairs, in between both restaurants, is also our private dining room; The Workshop, where I have led many events and have been fortunate to work with some amazing people in the food industry such as Samin Nosrat (Salt Fat Heat Acid) and Henrietta Lovell (Rare Tea Lady).”
Prior to settling in San Francisco, Ashwin has worked in Michelin Starred restaurants in France, Laos and has also competed in several culinary competitions, winning medals for Malaysia.
“We’ve also cooked for celebrities like Gordon Ramsay. It’s been an absolutely amazing journey and I’m fortunate to find myself working at The Progress and State Bird Provisions.”
And we’re fortunate to have such an amazing local talent sharing our delightful and captivating cuisine with the world.
Hence, if you’re ever in San Francisco and are looking for an international take on our local cuisine, look no further than Ashwin’s creations at The Progress and State Bird Provisions!
What do you think about this? Let us know in the comment section.
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