Chef Jun Au from Pomelo, Edinburgh, chats to us about his most memorable meal, the chefs he looks up to and his favourite ingredient to cook with.
What’s the closest thing you have to a signature dish?
Char Siu pork neck. I worked on the marinade for a while and different types of flavourings. I think the recipe I have and served in Pomelo is as close as I can get to the real deal.
Describe your style of cuisine in ten words.
Exciting, adventurous Asian fusion food
Best and/or most memorable meal you’ve ever eaten?
Vern’s in Charleston, CA. We had an Airbnb above the restaurant and realised we were living above one of the best 100 restaurants in the USA. We were so lucky to get a table on the same night, amazing food, great hospitality, and a place to aspire to be.
Worst/weirdest thing you’ve ever eaten?
Stinky Tofu, it’s a delicacy in Hong Kong but not for me! It is basically tofu that has been fermented in brine and with meat and veg for a very long time!
Worst thing you’ve ever cooked?
I made a red wine sauce when I was young for dinner, and instead of mixing corn flour with water first, I just poured it into the sauce. It turned Newtonian, and I had to throw it out.
What’s the dish that you’re most proud of having cooked?
Hand ripped noodles! I had only made them at home before opening Pomelo, and when we needed to change our business plan since sandwiches and pastries stopped attracting customers, I tried making a batch to sell – it was a leap of faith.
Favourite ingredient?
Tallegio, it’s like brie but funky and kind of tastes like a cheese string.
Your go-to recipe book?
The Art of Escapism Cooking by Mandy Lee is such an amazing book, really cool flavours. Her vision of fusion Asian food is so amazing, and her writing is top-notch.
What other country’s cuisine really excites and intrigues you?
Ethiopian food. I haven’t had it at all but I keep hearing about how good it is from my wife. There’s a restaurant that opened near me, so it’s on my list.
Most you’ve ever paid for a meal?
I don’t go out to eat much, but when my wife and I do, we usually spend £80-£90 per head. I always say, because we don’t do it much, we should go all in with the supplementary dishes!
Your favourite Scottish chef?
Scott Smith of Fhior and, by extension, Martin Crane
Favourite chef outside Scotland?
Calvin Eng, author of Salt Sugar MSG or Brandon Jew from Mister Jiu’s in San Francisco
Who taught you to cook or ignited your passion for food as a youngster?
My mum.She taught me how to cook and always wanted to open a restaurant before she had me. So when I opened Pomelo, she picked the name.
Most important lesson a young chef can learn?
Listen, ask questions, and be present.
Best thing about the industry?
Every day is a school day; you learn so much from the people around you.
Worst thing about the industry?
At the moment? The current economic climate. It’s such a tricky environment for small business owners at the moment. We are not getting support from our government right now and it has massively affected so many businesses in the UK.
What’s the biggest sin a chef can commit?
Making a mistake, then trying to hide it or make excuses. If you messed up or made a mistake, own it.
What do you eat when you’re at home?
Anything I can find in the fridge, honestly, I eat more at the restaurant than at home. My wife is a much better chef than I am so I’m lucky when she makes me something.
Celebrity guest or your perfect dinner party?
A bit left field, but Clodagh McKenna. I used to work with her when I was super young. She gave me the confidence to do what I’m doing now, I would want to cook for her and say how grateful I am. Or Anthony Bourdain, if he were still here. I want to know what he thinks of my food, I think about it quite a lot.
What’s your favourite wine?
At the moment, I love a good crisp, dry white. I would choose Gaintza Txakolina ‘22, really cool spritzy white from the Basque Country. Or Giandon Bianco ‘22 from Il Farneto in Emilia Romagna. It’s a really aromatic orange and super floral.
Your spirit of choice?
Tequila, it’s such a great party drink.
Do you play music in the kitchen and, if so, what’s your go-to track or artist?
No music in the kitchen! Focus is so important for us, but if I could, it would definitely be anything from Flight Facilities.
If you weren’t a chef, what would you be?
Something to do with sports, I loved playing sports at school and being in a competitive team environment.
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