MALAYSIAN-born chef Mano Thevar received the best of accolades a chef can get when his eponymous restaurant Thevar, located in Singapore, was among the proud winners announced at the Michelin awards last Tuesday (July 12).
The restaurant won not just one, but two Michelin stars. It is indeed a mammoth victory for the Penangite who spearheads the eatery, which opened its doors less than four years ago.
“We have only been open for about three years and nine months to be exact. I am super happy to receive the second star within the span of a year – the first being back in 2021,” expressed the chef over a Whatsapp call.
“As you know Covid was especially hard and a real struggle for the restaurant business.
“However, the achievements we get to enjoy today would not have happened without the support of my amazing team, customers, suppliers and of course my business partner, fellow Michelin-star chef Sun Kim (Meta),” he added.
Chef Mano, who is currently in London for a “short break”, hopes to continue pushing for our local cuisine to be on the international culinary map and gain the recognition it deserves.
“When I am back from my trip, we plan to hopefully open other restaurant concepts in Singapore, but the focus would still be predominantly at Thevar.
“It’s only because the restaurant is always fully booked for 2-3 months since day one,” said chef Mano.
Thevar brings together the culinary star’s childhood and traditions by drawing inspiration from his Indian roots, with the use of seasonal ingredients where even the simplest (of ingredients) can be brought to life.
Chef Mano has always had a unique perspective on food, incorporating European techniques picked up from previous work experiences, delivering Indian inspired cuisine, with a modern gaze.
Being self-taught never held him back from working and training himself in international restaurants, learning the techniques (beginning with French cuisine), as well as the tricks and trade of the culinary world.
“I am a Malaysian-born Indian, and I specialise in Malaysian inspired Indian food,” he specified.
On whether there will be any offerings for diners in his native Malaysia, in the near future, who are now eager to equally revel in the success of his culinary feats, “engagements such as the one I did with Carlsberg Malaysia earlier this year is a great opportunity.
“Thevar was 1-Michelin star at the time, and we went ahead with a pop-up appearance. Hopefully we can do more seeing that I do often return home."
According to the restauranteur, there are a lot of Malaysian talents outside of Malaysia doing 'super well' but it is hard to get attention unless you start winning awards.
“The culinary business is tough, and we see a lot of potential individuals going out of Malaysia seeking better opportunities.
“However, I am the only Malaysian with a 2-Michelin star and here I am with the desire to give back to my country. I want to be there to help guide Malaysians,” he highlighted, adding that he wishes to one day open a school that does not necessarily help groom cooks, but be the purveyor of refined Malaysian food. – The Vibes, July 15, 2022
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