EDITOR’S PICK: Cooking with Chin Chin and Hublot, with Head Chef Ben CooperTime+Tide
Editor’s note: Melbourne is known for a few things. It’s been voted the Most Livable City in the World, it does a lot of great cultural events, but it’s also a serious foodie destination. One of the most popular restaurants is Chin Chin, a city joint that offers an Aussie take on bold Asian flavours. A few years ago Time+Tide had the opportunity to spend an afternoon in the kitchen of the Chin Chin head chef, Ben Cooper, who showed us how to make a mean stir fry, just like he does in his restaurant. If you try this at home, make sure you drop us an email and let us know how it goes!
The story of the watch ended up being bigger than the act of me having the watch…
This is perhaps the best video proof we have so far of the fact that watches can take on a depth of personal meaning to a wearer that will literally bring tears to their eyes when they’re asked about it. Even if that wearer’s one of the most hardened tequila drinkers out there… A little while ago Ben Cooper, Executive Chef of Chin Chin, Kong, Baby and Hawker Hall (phew, that’s quite a gig) invited us to his house for a stir-fry. There’s just no way to #humblebrag that. It was unreal, everything you might hope, full of flavours, beers and feels. While we were there Ben imparted some of the secrets of getting chilli-drunk, correct wok-technique and why chefs are so into watches.
Coops also introduced us to his kitchen wrist-ware of choice, the Hublot Big Bang. Today Ben goes one step further and tells us the story of how he came to be wearing it. And in the immortal words of Big Chris (Vinnie Jones) from Lock, Stock and Two Smoking Barrels, “it’s emotional”. Thanks for your openness chef. Watch and as Ben would say, enjoy.