Bruce Lim

The popular TV host shares tips on shopping and cooking—and his secret for dealing with stress.

                        

Where do you like to go shopping  for ingredients?
We have a big family so I always shop in bulk at S&R. But I actually get a lot of inspiration from the palengke (wet market). I like going to Seaside Market. I love going to Farmers [Market in Cubao, Quezon City]. It’s there where you really get to see and smell what’s fresh, what’s in season. If I have a bad day and I just want to get away from it all, I’ll head to the market. I just walk around and get inspiration.

How about weekend markets?
I live in Makati so I normally go to Salcedo and Legaspi to see what’s new. I love buying the vegetables there. Some of the organics are just awesome! Also, there's this perfume guy whose name is Jerry. I love getting a massage every now and then so I buy my massage oils from him. Everything’s organic. He sells what he calls the Lifesaver. It’s minty and you just rub it into your pulse points and take a sniff. It’s great for when I’m having a stressful day. Being a chef, the job can be quite stressful. It's demanding. So when I have that little 10 seconds of peace, it really helps.

What's your favorite ingredient and how do you like to use it?
That’s tough. I have so much. Definitely, garlic is one of my favorites. You can do so much with it: Saute it, roast it. I love caramelizing it! Same thing with onions. A roasted onion is awesome. People always go for garlic, but a roasted onion is so nice. Also, I have to have butter. I think it's my European side. I think that everything tastes better with butter. I do so much with it: compound butters, beurre blanc, gravies, dressings. I actually have this really cool warm dressing where I use butter.

What are your top marketing tips?
First, with the rising prices today, you have to see what is reasonable to you. It doesn't necessarily mean that you have to cut down and buy something cheap. Buy the things that you can recycle or reuse. It’s actually cheaper to buy a whole chicken than to buy pre-cut parts. You can make a roast chicken then put the leftovers in a sandwich or in sopas or in a pasta. Instead of buying fresh ingredients all the time, think of different ways to extend what you bought so you don’t have to stress about making something new for each meal. Have fun with it! Be creative.

Second, make sure that everything is fresh! The fresher it is, the longer it’s going to last. If you find yourself asking, “Puwede pa ba yan?”, huwag na. When in doubt, don’t buy it. Go for what’s nice and fresh.

Any advice for home cooks?
Don't just stick to the normal routine. Try things that you normally don't try. If you like pork and normally buy liempo (pork belly), try a different cut next time. Instead of just using garlic, onions, and tomatoes in your panggisa, add something else to it, like cayenne pepper; add a spice. Give it a bit of a twist. If you don’t like it, it’s okay. At least you tried! You'll never know.

To taste his cooking, head to Bruce Lim’s restaurants, Chef’s Table at The Fort and Hyphy's in Robinsons Galleria.



Photography by Patrick Martires

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