Sehwa Kim

Chef Sehwa Kim's culinary philosophy is deeply rooted in an authoritative exploration of regional Chinese cooking, a tradition she has seamlessly upheld and advanced at Spice Temple. Having honed her craft within the restaurant's kitchen for a decade, alongside culinary luminaries Neil Perry and Andy Evans, Kim possesses an intimate understanding of Spice Temple's established identity. Her vision is to expand upon this foundation, bringing her unique interpretation while preserving the revered essence that patrons expect. This involves a commitment to dishes that are distinctly tied to specific Chinese regions, ensuring each offering tells a story of its geographical origin, as she interprets what feels right for the restaurant's current standing. Her approach emphasizes both authenticity and the use of premium ingredients. While specific farm sourcing isn't detailed, the menu highlights selections such as Westholme wagyu, coral trout, duck, lobster, and spanner crab, indicating a focus on quality. A profound respect for culinary heritage is evident in the kitchen's adherence to traditions like the venerable master stock, a symbol of generational knowledge and depth of flavor that underscores a commitment to time-honored techniques. Chef Sehwa Kim's signature approach is defined by a rigorous technical mastery of regional Chinese cuisine, emphasizing authentic spice profiles and labor-intensive preparation. Her technical style is showcased in the expansion of Spice Temple's handmade dumpling selection and new clay pot dishes, alongside the intricate, five-day process required for the house XO sauce. A foundational aspect of the kitchen's artistry, and thus her oversight, is the management of a venerable, multi-year-old master stock used for imparting profound depth of flavor to dishes like the famous Spice Fried Chicken Wings. This commitment to traditional techniques is balanced with a willingness to introduce new interpretations, ensuring the menu evolves while staying true to its regional roots. Her approach to flavor is characterized by "fiery deliciousness" and the "lip-tingling zest of Sichuan peppercorns," indicative of a deep understanding and bold application of fresh, fermented, and dried chillies from diverse Chinese provinces. The kitchen's weekly use of 10 kilograms of Sichuan pepper underscores this dedication to vibrant, numbing, and aromatic heat. While detailed plating descriptions are not provided, the careful crafting of dishes like the "fish drowned in heaven-facing chilli oil" and the use of specialized crockery suggest a meticulous presentation. Among her most legendary and signature dishes, which combine both the restaurant's heritage and her fresh influence, are: * An expanded dumpling selection including Prawn Har Gao, Coral Trout and Water Chestnut, Duck and Celery, and Lobster and Scallop varieties. * Clay Pot Wagyu with Chilli, Bean Curd Skin, and Sichuan Pepper. * Slow Cooked Lamb with Cumin. * Westholme Wagyu with a Chinese Chimichurri. * Spanner Crab Noodle with House XO Sauce. * Chinese-Style Beef Tartare. * Crispy Fried Fioretto. * The iconic Spice Fried Chicken Wings with Heaven Facing Chillies, a multi-day preparation involving poaching in master stock, chilling, and frying with toasted heaven-facing chillies. * Black Angus Beef Noodles. * Four Chilli Prawns.

Career

• Chef at Spice Temple, Sydney
• Head Chef at Spice Temple, Sydney

Mentored by Neil Perry, Andy Evans.