Laksa w prawn and seabass

Laksa w prawn and seabass

Dion fell in love with laksa the first time during the early stages of working with me at the Saxon Hotel as a junior CDP, we had a crocodile and prawn laksa where we skewered the crocodile with lemon grass.
Through the years Dion mastered the complexity, bringing together all the flavours. Enter Marcus a talented young chef who has an undying love for Asian flavours, having travelled to Asia as youngster on numerous occasions he always has a great understanding with the complex flavours. So when he made a laksa Dion of course got excited, “I hope you know I’m the king of laksa, so please blow my mind.” An hour or so late he did just that, blew my mind and socks off, It was at that moment that I could not leave it of the chefs table menu for that night, so we took the base and worked it into a pretty looking dish but of course giving homage and respect to the all glory full laksa.”

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