The son of a charcuterie chef, Sylvain Royer grew up gourmand in Reims, France before circling a world of five star kitchens from Brussels to Corsica, Damascus, Algeria, China and at Pullman Bangkok Hotel G. Along the way, Royer did time in two Michelin starred restaurants, France’s La Garenne and Le Cheval Blanc.
Farm to table oriented with an admitted disdain for the molecular movement, Royer has taken off the toque to conceptualise some of the trendiest restaurants and bars from New York to Kowloon. His R&B Lab was conceived of as “an antidote to fast food” with a focus he calls “obsessive” on innovative concepts and top quality of food and wine. Three G-rated questions for the culinary design mind behind the just opened Anchor’s Seafood & Beer House:
1) What’s your favourite dish/menu on the Anchor’s menu?
I love that the Anchor dining experience is all about choice and discovery. Every single day we create the menu according to the season and Hong Kong’s fresh markets. Recently, I’ve been going back to the buffet for second helpings of speed-roasted farm chicken, spring lamb leg stuffed with olives and fine de claire oyster from France. My absolute must try is the Singapore seafood laksa.
2) What do you miss most about working in the kitchen?
Nowadays I don’t have an only unique kitchen. Instead, I travel up to around 10 kitchens every month, wherever in the world I am needed. This year I launched several projects, always in the kitchen. What is key to our success is that shared experience of working alongside my chefs, making magic together then moving on to create more.
3) Give us one of your secret cooking tips?
Sorry to disappoint perhaps but I don’t have any secrets. Being a successful chef is about passion. Anyone can learn how to follow a recipe and how to present food. I believe it takes true love to create dishes people will remember, that they will crave to enjoy again. A healthy aversion to being lazy doesn’t hurt either!