Behind the best food in town

What you see is what you get with Drift Dining and Bar's Executive Head Chef, Angus Harrison. He’s the architect of his play book and no flavour, no sensation is at the expense of the customer experience. [if !supportLineBreakNewLine] [endif]

Like any head chef who is passionate about food and the experience of the diner, there is a creativity, adrenaline and commitment that resonates strongly in his kitchen.

In partnership with owner and managing director Robert Gilliland, they have transformed Drift into one of the most talked about venues in Kuala Lumpur. [if !supportLineBreakNewLine] [endif]

It’s been 18 months since they opened their doors and in Angus’ own words they’ve come along way since serving “nuts and olives” to their very first customers. [if !supportLineBreakNewLine] [endif]

“I arrived off the plane not knowing anyone and not having any contacts and was thrust into starting the kitchen from scratch. On the first night we had reviewers come and we had to turn them away,” he said. [if !supportLineBreakNewLine] [endif]

“They came back the next night so we had to hit the ground running and evolve the kitchen straight away. It was a tough experience but one we’re definitely better for.” [if !supportLineBreakNewLine] [endif]

The 32-year-old Sydney-sider has forged a global reputation since graduating from cooking school in 2000 and it’s been his commitment to his dream that has seen him succeed. [if !supportLineBreakNewLine] [endif]

“You need a 110 per cent commitment to food, the industry and your colleagues. Otherwise you get chewed up and spat out,” said Harrison.

“Most of my class failed or quit by the age of 20. [if !supportLineBreakNewLine] [endif]

“I had a dream to move to Bali and work and live there. I went there a few times but I was too young and inexperienced to get a job.

“Then 10 years later I found myself head chef Salt Tapas & Bar in Bali and actually living that dream. It’s been great.” [if !supportLineBreakNewLine] [endif]

Angus is a product of iconic Australian Luke Mangan and says his insight into the world of a celebrity chef has served him well. [if !supportLineBreakNewLine] [endif]

“You learn so much from being around celebrity chefs. They are not just a chef but a businessman and an entrepreneur,” he shared. [if !supportLineBreakNewLine] [endif]

“They are the full package and you learn so much about the industry from them. But you also get to a point where you get a certain hunger to do your own thing. [if !supportLineBreakNewLine] [endif]

“That’s what brought me to Malaysia. A chance to branch out and I’m loving it.” [if !supportLineBreakNewLine] [endif]

Upon arriving in Kuala Lumpur, Angus received an “open slather” from Gilliland to create his modern Australian masterpiece, fusing influences from Australia, Asia and the Middle East to formulate Drift’s menu.

“I wanted to create a menu with familiarity in what people are tasting but at the same time a uniqueness that entices them to explore the food and get the most out of their experience. [if !supportLineBreakNewLine] [endif]

“Of course, having a great team enables me to achieve this,” he added. [if !supportLineBreakNewLine] [endif]

“I’ve trained my staff up to a standard where I can leave them and their trust level is 100 per cent. It’s not long a job to them but a lifestyle.” [if !supportLineBreakNewLine] [endif]

Harrison is using his growing stature in KL to carve out his own unique concept. The heavily tattooed Australian runs intimate ‘Cooking with Ink’ classes designed to share his knowledge of the how and why of food. [if !supportLineBreakNewLine] [endif]

He preaches that cooking is more than just following a recipe and shows the simplicity of creating great dishes so guests can replicate them at home. [if !supportLineBreakNewLine] [endif]

He has started a Private Chef’s Table — an exclusive all-in-one interaction where he assumes the role of chef, conversationist, teacher and friend. Seated in the test kitchen, you will be amazed in epicurean delight. [if !supportLineBreakNewLine] [endif]

The idea is to provide a personalised insight into the life and mind of a professional chef.

For more information check out Chef’s Table or call 0321102079.

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