Meet Chef Sarawut Sukkowplang
Our sushi master shares his favourite items on the menu as well as a few simple tips.
20 Jan 2021
Situated in the idyllic surroundings of Camps Bay on the shores of the Atlantic, The Twelve Apostles is renowned for its stunning views across the ocean. Vistas aside, the hotel’s proximity to the sea also guarantees a constant supply of prime seafood, which is now freshly served at the hotel’s Cafe Grill. The venture is overseen by ex-Nobu chef Sarawut Sukkowplang, who has honed his craft in some of the most prestigious kitchens in the world. Here, the sushi master shares his favourite items on the menu as well as a few simple tips for making sushi at home.
What first attracted you to Japanese cuisine?
'My uncle was a skilled sushi chef and he was the person who really introduced me to sushi and Japanese cuisine. When I was 16 years old, my uncle took me to a Japanese restaurant and this is where I started to learn about the art of making sushi.'
What makes the Sushi Bar such a good addition to The Twelve Apostles?
'You can’t beat the outstanding location of The Twelve Apostles. I never get tired of the amazing ocean views and fresh sea air. With such incredible, fresh seafood available locally, it makes sense to have a place to showcase that, and the Sushi Bar is the perfect choice.'
What are your favourite items on the menu?
'Naturally, I love everything on the menu but if I really have to choose I would say the Yellowfin Tuna Tataki. The quality and flavour of the fish are truly exceptional.'
What are your preferred condiments to serve with sushi?
'I’m a real traditionalist when it comes to condiments so I would say soy sauce, wasabi and pickled ginger.'
What would you recommend drinking alongside your sushi dishes?
'I love the classic pairing of sushi and sake. I also like experimenting with the best temperatures at which to serve the various sakes. The degree at which the sake is served – which can be anything from chilled to 45°C – helps to bring out the assortment of flavours in each blend.'
What tips can you give us for attempting to make our own sushi at home?
'A firm foundation is key so make sure you cook the sushi rice properly and season it well. Take care to double-check that you’re using short-grained sushi rice and begin by thoroughly washing the grains in cold water to get rid of the starch. Then have fun with different ingredients!'
Winnow Solutions technology
Winnow Solutions provides Artificial Intelligence tools to help chefs run more profitable, sustainable kitchens by cutting food waste in half.
Situated in the idyllic surroundings of Camps Bay on the shores of the Atlantic, The Twelve Apostles is renowned for its stunning views across the ocean. Vistas aside, the hotel’s proximity to the sea also guarantees a constant supply of prime seafood, which is now freshly served at the hotel’s Cafe Grill. The venture is overseen by ex-Nobu chef Sarawut Sukkowplang, who has honed his craft in some of the most prestigious kitchens in the world. Here, the sushi master shares his favourite items on the menu as well as a few simple tips for making sushi at home.
What first attracted you to Japanese cuisine?
'My uncle was a skilled sushi chef and he was the person who really introduced me to sushi and Japanese cuisine. When I was 16 years old, my uncle took me to a Japanese restaurant and this is where I started to learn about the art of making sushi.'
What makes the Sushi Bar such a good addition to The Twelve Apostles?
'You can’t beat the outstanding location of The Twelve Apostles. I never get tired of the amazing ocean views and fresh sea air. With such incredible, fresh seafood available locally, it makes sense to have a place to showcase that, and the Sushi Bar is the perfect choice.'
What are your favourite items on the menu?
'Naturally, I love everything on the menu but if I really have to choose I would say the Yellowfin Tuna Tataki. The quality and flavour of the fish are truly exceptional.'
What are your preferred condiments to serve with sushi?
'I’m a real traditionalist when it comes to condiments so I would say soy sauce, wasabi and pickled ginger.'
What would you recommend drinking alongside your sushi dishes?
'I love the classic pairing of sushi and sake. I also like experimenting with the best temperatures at which to serve the various sakes. The degree at which the sake is served – which can be anything from chilled to 45°C – helps to bring out the assortment of flavours in each blend.'
What tips can you give us for attempting to make our own sushi at home?
'A firm foundation is key so make sure you cook the sushi rice properly and season it well. Take care to double-check that you’re using short-grained sushi rice and begin by thoroughly washing the grains in cold water to get rid of the starch. Then have fun with different ingredients!'
Eliminating food waste
In a look at our progress with Winnow Solutions, we speak to Michelle Devlin, Sustainability Manager for The Red Carnation Hotel Collection.
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