NUMERO UN

摘要

I have been cooking Chinese food for a long time now but I've always had a fascination with Japanese food and used some of the key ingredients of the cuisine too," says Bar H's chef and co-owner, Hamish Ingham."I guess I started to get known for my sashimi dishes and I've always loved that element of their cuisine. When I went to Japan last year I thought, hey I should be cooking this combination of Chinese and Japanese because it really appeals to me."The combination is known as chuka and Ingham is arguably one of its finest proponents of the apporach to cooking, adding his own signature by integrating Australian indigenous ingredients as well.