Creative Conversations: Plum Guide Meets Edoardo Pellicano

Edoardo Pellicano – Executive Chef of Michelin-starred restaurant, Mãos – tells us about how his upbringing shaped a passion for food, why the kitchen is the heart of a home and what Edoardo considers to be the fundamentals for a perfect stay.

The concept of Mãos was to create a completely unique and immersive dining experience. We wanted to break the barrier between the guests and the kitchen. To allow the guests to have more of an insight into our processes and be amongst the action as it's happening. The flavours running through our menu are influenced by Asia whilst using the most seasonal and local produce possible. We draw inspiration mostly from ancient Chinese, Korean and Japanese techniques and find a way to make it our own.

The transition from a communal dining format to an individual table layout happened after the first lockdown but it’s something we had been thinking about for some time as we felt that the food was suffering due to the nature of the communal table. The restaurant closure due to COVID gave us the time to make the renovations and we re-opened with our new format.

My passion for cooking first started when I was about 8 years old. My dad is an amazing cook and I would spend hours with him in our home kitchen, mostly watching, every now and then I'd stir the tomato sauce. Food has always been a huge part of my life. Growing up with an Italian father and a Chinese mother, I was very fortunate to be exposed to great food from an early age. We spent a lot of time travelling through south east Asia and the food we discovered became such a staple in our daily meals at home. This has definitely influenced my style of cooking in our menu for Mãos.

I think my most memorable culinary experience to date would be my meal at Mugaritz in 2015. It was challenging, educational and delicious.

A favourite meal to cook at home would be something quick and delicious like carbonara. A simple dish but, when done properly, one of my favourite things to eat.

My favourite item at home has to be my shower. It's a rainfall shower which is the only thing that wakes me up in the morning before I go to Mãos and the perfect way to end a long day in the kitchen.

A home to me is somewhere that revolves around the kitchen, so I can host my family or friends for dinners.

My home away from home is Singapore. It’s where my mum is from and where most of my family live. There’s tropical weather with some of the best food in the world.

Tyler Hays. I think his work is incredible. He is a painter and sculptor and has made some beautiful pieces specifically for Mãos. He has a space within the Blue Mountain School, where Mãos is also situated, and it’s great to work in an environment filled with so many beautiful pieces.

For me it would have to be a beach house. I’d love a modern design that’s big enough to host my family with enough space for tennis courts and outdoor activities. An open plan kitchen is a must so we can all be in the kitchen together and also a large BBQ pit where we can cook all of the amazing seafood the local fishermen have caught that day! Throw in a spectacular view to watch the sunset and a couple of coconut and mango trees and that's my perfect stay.

To find out more about Edoardo and his cooking, head to the Mãos website or follow Edoardo on Instagram.