The plantain is exactly 13-and-a-half centimeters every time
, chef Jeremy Chan uses West African ingredients to make dishes that are wholly his own. “It’s the spice, it’s the heat, it’s the pungency,” says Chan. “We are paying respect to the ingredients.”
“What’s neat about this dish is the discipline and technique that’s being applied to this ingredient, almost moreso than any other ingredient in the kitchen,” says Chan. “Because we feel like there’s this absolute idea of what the perfect Ikoyi plantain is.”
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