For Vogue Scandinavia’s ‘In the Kitchen’ series, we enter the kitchens of our region’s most celebrated chefs to learn how to create their most beloved (and simple) at-home dishes
Though Tommy Myllymäki is undoubtably a celebrity chef – he’s been a mainstay on Swedish television for over a decade and even participated in this season of Let’s Dance – where he really shines is in the kitchen at Aira, his two-Michelin-starred restaurant on Djurgården. Set in an extraordinary cabin-like space on the water, the restaurant offers a seasonal, nature-inspired menu with elegant international flourishes. That’s where we meet the Swedish chef ahead of lunch service, not to whip up one of the restaurant’s extraordinary dishes but something a bit simpler: chicken larb.
Yes, Myllymäki has a killer resume. Named Sweden’s Chef of the Year in 2007, he’s also claimed both silver and bronze at Bocuse d’Or (aka the chef Olympics) in 2011 and 2015 respectively. When he isn’t in the kitchen at Aira, he’s lending his expertise to the historic restaurant Boberg’s Matsel at NK, where he has been overseeing the kitchen since fall of last year.
A favourite both on Myllymäki’s dinner table at home and as an Aira staff meal, Myllymäki’s take on larb is as straightforward as it is delicious. For the true Myllymäki experience, we suggest you follow this recipe whilst listening to a hip indie playlist, perhaps after having run a long distance (the chef’s preferred mode of exercise).
Step-by-step recipe
Ingredients:
- Minced chicken
- Garlic
- Chilli
- Lime juice
- Thai basil
- Coriander
- Fish sauce
- Peanuts
- Rice, iceberg lettuce or broccoli (optional)
Method:
- Roughly chop all of the ingredients
- Heat oil in saucepan and sauté the chilli and garlic
- Add the minced chicken to the pan
- Once the chicken is cooked, add the spring onions and generous amount of fish sauce
- Squeeze entire lime into pan and add some grated lime zest
- Crush the peanuts with the back of a knife and evenly sprinkle on top
- Roughly chop the Thai basil and coriander (including stalks) and add to pan
- Add salt to taste
- Serve with rice and broccoli, alternatively with iceberg lettuce