Serhiy Bashynskiy

 A little touch of Asia right in the heart of Ukraine happened by complete chance – but it is a very happy accident.

Chef Serhiy Bashynskiy of Veranda na Dnipri is known for his love of pan-Asian food and his use of spices and sauces from that continent.

But the cookery route was one he never really thought of following – until he had a visit to a Japanese restaurant.

Serhiy admits he had no idea what most of the food he was experiencing was, but it was enough to put a fire in his belly – and realise by his heart that this was the kind of dishes he wanted to make.

Three years later he started work as a chef at a Japanese restaurant, working under

the watchful eye of chef Artem Oranskiy who shared with Serhiy his experiences of working in restaurants around the world. This gave Serhiy a firm grounding and understanding of different cuisines and their complexities, the foundations on which he has built his a successful career. Pan-Asian spices and sauces are Serhiy’s preferred flavours. which he skillfully uses. “There are many different sauces, spices, and seasonings in Pan-Asian cuisine,” he says.

“ My favourite ingredient to add to recipes are certainly these. In my borscht, I use more Asian spices than Ukrainian ones.” That’s not to say that he’s not equally proud of his home country’s food heritage.

“Everyone has learned about Ukraine as a nation as a result of the war. We are not just about a nation with hardworking citizens, but also we’re a nation with delectable food.

“I have been to many various cities and countries, but I have never seen so many diverse meals, flavours, or exquisite food...Perhaps no other place has guests who are as demanding as ours!”