Basiliscus Film is a Berlin based film production. As a full-service company, we develop and produce industrial and corporate films, web videos and TV reports.
Phone: +49.(0)30.42 80 33 02
Basiliscus Film GbR
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Hao Nguyn does not remember her first years in Laos, but she knows her roots, that's important to her. "Without roots, you are not stable, you do not have both feet on the ground," tells us the owner of the restaurant Chez Dang during our shooting for the series 50 kitchens, one city. Food is a very important root for her. That’s why It is not surprising that Hao opens a restaurant. Here we prepared a papaya salad. It is characterized by spiciness and a very own taste, typical of the Laotian cuisine. "There are many specialties that are unsuitable for Europeans, because they smell and taste extremely," Hao tells us as well.
She also adapted the papaya salad a little bit for her German guests, otherwise no one would order it, she says and smiles.
André Egger unites two hearts in his chest, the German and the Swiss. In the kitchen, however, the latter predominates, which is mainly due to his grandparents who were based in Friborg in Switzerland, where he spent a lot of time as a child and teenager and where he regularly goes. Of course, we also cook a very typical Swiss dish for the series 50 kitchens, one city: Züri Gschätzlets with veal in a white wine and mushroom cream sauce, with Rösti. They have to be fried in a lot of butter. Butter is very important at all, says the Chef de Cuisine in the Restaurant 44. „Butter enhances the flavor and must not be missing in any good kitchen."
In Switzerland, André Egger appreciates the virtues of punctuality, quality, commitment and perhaps also a little bit the cleanliness. In Berlin he loves the craziness, the creativity and the wild passion of people. "The first few months were a huge culture shock," Eggers admits and smiles. In the meantime, he and his family have settled in and they want to stay.
Finding a restaurant in Berlin that serves good Cuban cuisine was not easy. Through a tip from a chef we know we discovered La Pequeña Habana in Schoeneberg. From the outside rather inconspicuous, the guests can expect an excellent cuisine inside and lots of passion for the gastronomy. Iris Garofalo loves being a host, her husband Eric performs in the kitchen.
For the TV series 50 Kitchens, one city we cooked together the Cuban national dish, Ropa Vieja, a dish made of beef, which is prepared in a special way. But also the avocado salad and the daily fresh fish dishes are absolute delicious. For Iris and Eric with the La pequeña habana a long-desired wish became reality, they told us during the shooting. "Food plays a huge role in Cuba. We are family people. We all like to eat together and we enjoy food. We all come together at the table and tell each other how the day was, talk about everything. No matter what, we enjoy the food.” During our filming, many Cubans ate and dined at the restaurant. A good sign, as we find.
The film that we produced about Dany Hok has a very special meaning for us. On the one side the Cambodian was the first one we filmed for 50 kitchens, one city in June 2016. On the other side, his life story touched us deeply. That Dany trusted us and shared his story with us is not quite self-evident. All the more we would like to say thank you again. And if you would like to taste the authentic cuisine of Cambodia in Berlin, Danys restaurant Angkor Wat in Moabit is highly recommended. One more advice: Amok Trey tastes delicious.
From rags to becoming a chef de cuisine, this could be the headline for a portrait of Alan Micks. The Irishman remarked on a summer job that he has an extraordinary talent in food preparation. And we also recognized this immediately, as we meet the chef in the Restaurant Michelberger for the shooting of 50 kitchens, one city. He prepared grilled mackerel BLT with winkles and horseradish for us. Alan tells us that the mackerel keeps very special memories for him. ”There were always some trips to the coast with some friends and family or neighbors, when you went fishing and you did not get a mackerel the nit was a bad day. It is pretty available.” Otherwise, Irish cuisine is not necessarily known for culinary highlights. When we confronted Alan with this thesis, he insists that there is very good food in Ireland and more and more focus is placed on it. Very good and down to earth. Alan Micks proves it every day.
Christian Adelius Restaurant tuk tuk is not easy to find in a small street in Schoeneberg. But I would say that every Indonesian living in the city knows it. Here Christian Adelius prepares very traditional food, which is why the Indonesian ambassador also likes to come to dinner. "It is important that we bring together the authenticity of Indonesian cuisine and the desire of Europeans. In Indonesia, for example, you eat very differently than in Germany, by hand and mostly lukewarm. Of course that does not work in Berlin. Here we need cutlery and the dish must be fresh and warm," reveals Christian during the filming for 50 kitchens, one city. In 2012, the host took over Berlin's longest-serving Indonesian restaurant from friends. Meanwhile he knows the tastes of his guests very well.
One of the best places in Berlin for a great breakfast, a relaxed atmosphere and a very charming host: Allan's Breakfast Club in Prenzlauer Berg. Allan Bourbon was born in France, but spent most of his life in Australia before coming to Berlin to open his restaurant. For this reason he represents Australia in the TV series 50 kitchens, one city. „I work in hospitality, in gastronomy since I am 11 years old. So my mum had a restaurant in France and I always had been good with customers, always surrounded by people. This is how my things started about the hospitality”, Allan tells us during the film production. The small, but fancy restaurant conveys best the Australian way of life. At the latest when the chef serves his homemade avocado bagel with hand-picked salmon, it will be perfect. Allan explains that the dish evokes the ocean, the waves and the Australian lifestyle in his memory. "It reminds me of how simple good things can be.”
Oliver Miller wanted to discover something new when he came to Berlin after completing his master's degree in architecture in early 2000. At first he thought of publishing a magazine about architecture, but then everything worked out differently, as he tells us during our day of shooting. Like almost every venture that the American realizes, it arises out of his own need, whenever he misses something. So he played table tennis with a friend in winter outside in Monbijou Park. It was cold, uncomfortable and no cosy opportunity to take a break with a beer. The idea for a ping-pong bar was born. A short time later, he opened Dr. Pong in Prenzlauer Berg. The bar became an institution in Berlin's nightlife.
But much more, Oliver missed, after a night in the Berlin clubs, to have directly a good breakfast, 24 hours a day, according to the American tradition, with bottomless coffee inclusive. The idea for an American diner was born. In 2012, Oliver Miller opened his Nalu Diner. "Typical American breakfast for me is a combination of things that are cooked directly before they are served. So that is what we call short order cooking in the US. That is very different from what Americans call a continental breakfast, And in any American breakfast, the eggs are very important, no matter in what form”, Oliver Miller explains. For sure, that we prepared a typical American breakfast for 50 kitchens, one city: Denver omelette with peppers and boiled ham.
When we met Young-Mi for the shooting in Kreuzberg, she told us very impressively her story, which has a lot to do with intuition, longing, perseverance and a great deal of courage. After all, Young-Mi is a trained actress and was just about to start her career after she got a starring role in a movie during her drama course. She moved to Berlin and stayed, even after the film was shot. "Berlin is a very special city for me because I believe that in no part of the world people could be so relaxed and at the same time experience so much energy. The city is vivid and always changing, but there are also a lot of nice quiet places. It's the best city in the world for me. I just do not want to live anywhere else“, says Young-Mi. We would miss her too, because with her idea of offering Korean food in Berlin, she has hit a nerve of the times. This was again accidental and was owed - only so much - a bet with a friend.
On a design market in Berlin, she tried out whether the Berliners would like Korean food and offered Korean crepes and kimchi. Kimchi, the pickled cabbage next to the bibimbap - which we prepared together - probably is the most popular food in Korea. Since Young-Mi quickly needed a name for her small business, which was not designed for the future, and her friends always called her Kimchi Princess at that time, her decision had been made. Kimchi Princess then became the first restaurant which Young-Mi started in 2009. Two more followed. We can conclude that Berliners love Korean food and not just them.
Caroline Grinsted likes to read cookbooks. When she gets up in the morning, she thinks about what she wants to cook for lunch, or wants to eat, her husband Tobias tells us. Food plays just a prominent role in the life of the chef. If she does not eat, she ponders about new recipes. Her passion is boundless and her motto probably the basis of her success: "I meal that is unenjoyable is a wasted experience. It is something we all need to do, to eat to keep ourselves alive, but given that we need to do it, we should make it as nice as we possibly can.” This is how Caroline and Tobias started the experiment to run a supper club - to cook at home and invite strangers. The concept quickly became a restaurant, the ”Muse”. For us, Caroline prepared "Chicken Tikka Masala", one of the new national dishes in the UK. Say again, the British can not cook!