“The calamari preparation gives us a rice noodle-like texture, so we had the pasta. Then it was finding a way to make a sauce light enough not to compromise the taste of the calamari but coating it in a way that made you feel like you were eating the perfect carbonara…”

“When we buy tuna, we always buy the whole fish. As you can imagine, we bought very little tuna in the early days, with the original Saint Peter being quite a small restaurant with a small coolroom…”

“The instruction to the guest is to rip a small piece of the bread, dip it in the brine, then liberally butter the bread and top with the garfish: RIP, DIP, BUTTER, FISH.” — Josh Niland

The ingredients of success are to treat your business like it has a soul, be loyal to your staff, be efficient, be passionate and don’t change your menu too much. This is a simple dish with few ingredients, but timing is crucial – serve the clams immediately.

“We’ve put this fish ball soup on the menu at CHAE. It’s nice on a cold day because it’s hot and a bit spicy. The main tip for success is to make the kelp stock the day before and cook it for at least 5 hours. If you can’t find monkfish, you can replace it with another firm fish such as snapper; prawns (shrimp) are fine too.” - Jung Eun Chae