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. Last Updated: 07/27/2016

Ask the Chef

Arkady Novikov Group
Glen Ballis is head chef at Nedalny Vostok restaurant.

Your best dish

"Seared scallops with green apple and wasabi salad, Yuzo and Salvagno olive oil dressing."

Your restaurant's most popular dish
"Anything with barramundi."

Favorite food
"I really enjoy Thai and Malaysian cuisine. It's fresh, spicy and sour. I enjoy the textures and colors of the food, it's so simple."

Favorite (other) restaurant in Moscow
"Denis Simachev. Sitting on their terrace during summer is amazing. Great food and coffee ... very simple, but tasty and quality driven."

Favorite (other) restaurant worldwide
"I have two favorite restaurants: Zuma, London, and Glass, Sydney."

Weirdest thing you've ever eaten

"When I lived in Malaysia, I ate turtle. Very interesting taste and texture."

Do you try to be authentic or adapt the cuisine to the local market?
"I use a lot of authentic Asian flavors, textures and cooking methods. I use products locally and from all over the world and cook them using traditional Asian methods. Our aim is to produce dishes using superior, fresh products, tasty with Asian overtones and presented simply."

Comment on the state of the local dining scene
"The local dining scene is developing as fast as I have seen anywhere in the world. You need to have your finger on the pulse and keep developing your product."

Most important or surprising thing you've learned as a chef or about food
"There are no rules or boundaries in cooking; the easiest thing is to create great dishes, but the hardest thing is to maintain quality and consistency and train your staff to consistently produce it at a high level; and if you stop developing yourself and your product, you will get left behind."


Denis Simachev Bar, 12/2 Stoleshnikov Per., 629-8085, M. Pushkinskaya

Glass Brasserie, Level 2, 488 George St., Sydney, (+61 2) 9265-6068,

Nedalny Vostok, 15 Tverskoi Bulvar, Bldg. 2, 694-0641/0154, M. Pushkinskaya