Celebrity Life
Restaurateur Yenn Wong on Her Rise to the Top of Hong Kong’s Hospitality Scene
There's no better way to mark the occasion than with good food — and lots of it. Here's our pick of the best Chinese New Year luxury puddings and treats.
With the start of the new lunar year just around the corner, stock up on the best desserts on offer. Turnip puddings (also called radish cakes) are traditional Chinese dim sum snacks, commonly served in Cantonese yum cha. Don't underestimate the small dish — in Cantonese, its name “leen goh” or “loh bak goh” is a homophone for “year higher”, ushering in new heights of prosperity for the coming year.
And we adore the Chinese New Year chuen hup, or traditional candy box, portion of the holiday. A bright red circular box set enticingly open upon coffee tables, filled with all kinds of sweet and savoury treats — it's a time-honoured custom, along with the coconut and turnip puddings. Each neat little segment houses a treat with an auspicious meaning of its own: lotus seeds are symbolic signs of improved fertility; lotus root, of love; tangerines and kumquats sound phonetically similar to "gold"; melon seeds to money and wealth. Chocolate coins, well, are coins.
To celebrate new beginnings and the new year, we've compiled the best Chinese New Year luxury puddings and treats for you and your loved ones to welcome the Year of the Tiger with.
The Best Chinese New Year Luxury Puddings and Treats
China Tang
China Tang's artisan Chinese New Year puddings are a modern take on the classic recipe, serving up two whole new flavours to welcome the Year of the Tiger: a turnip pudding with dried tiger prawn and local preserved meat and a handmade rice pudding with Taiwanese brown sugar and purple rice. Both are crafted by executive chef Menex Cheung and dim sum chef Mok Wing Kwai, and come in these stunning gift boxes decorated with China Tang’s signature Narcissus pattern — symbolizing grace and fortune. You can order the puddings and pick them up from the restaurant.
China Tang Landmark, Shop 411-413, 4/F, LANDMARK ATRIUM, 15 Queen’s Road Central, Central; +852 2522 2148
Duddell’s
Michelin-starred Duddell's selection of Chinese New Year puddings is a trio of classic favourite flavours: turnip (HK$348), taro (HK$348) and a "New Year" Pudding (HK$298). Pick up one, all three, or a gift set including the restaurant's signature X.O. Sauce. It's all packaged in a specially designed gift box created in collaboration with G.O.D. (Goods of Desire), with an ornate hand-drawn pattern typical of the embellishments found on Chinese teacups and soup bowls, a nod to its Hong Kong heritage. You can purchase at the restaurant or order online for delivery — find out more here.
We also love the look of the "Prosperous New Year Hamper", stocked with six traditional delicacies: a new year pudding; braised South African 5 head abalone with Duddell’s Abalone Sauce; a signature X.O. Sauce; homemade walnut cookies; Veuve Clicquot Ponsardin, Yellow Label Brut, Champagne; and Fook Ming Tong Fuding Jasmine Mao Feng Tea.
Duddell’s, 1 Duddell Street, Central; +852 2525 9191
Godiva
To no one's surprise, it's all about the chocolates at Godiva. The Belgian chocolatier has drawn up a new motif for the Year of the Tiger, auspicious red and gold packaging printed with swimming koi and a tiger portrait set amongst crackling fireworks as a symbolic image of wealth. For the chocolates, the bijou creations feature the same lucky tiger motif over the surface and are packed in three distinct flavours: Raspberry Orange White chocolate, Pecan Praliné Milk chocolate and 85% Dark Ganache chocolate. Order before 31 January to enjoy special offers including free gifts, including a complimentary box of chocolates, or 10% off any purchase of HK$688. Find out more and order here.
Godiva, various locations across Hong Kong
Little Bao
Little Bao is paying tribute to lucky colour red with a beetroot turnip cake, replacing turnip with fresh beetroot for a natural bold red cake. Ingredients include Sam Hing Lung rose wine sausages, Thai dried shrimp and natural seasoning for extra-healthy eating. You can also opt for the taro cake, made with Okinawan sweet potato and fresh taro for an extra soft and pillowy texture, and also to help boost the immune system. You can order them and more here.
Little Bao, 1-3 Shin Hing Street, Central; +852 6794 8414
Marco Polo Hongkong Hotel
Marco Polo Hongkong Hotel is celebrating the new lunar year with traditional Chinese recipes, serving up three classic puddings — a savoury Chinese Turnip Cake with Conpoy made from Chinese sausage and Jinhua ham; a sweet Coconut Pudding with Gold Leaf decorated with golden leaf glutinous rice and coconut milk; and a Water Chestnut Cake filled with crunchy water chestnut pieces. Bottles of homemade XO Chilli Sauce are also available to order. You can find out more here.
Marco Polo Hongkong Hotel, No. 3 Canton Road, Harbour City, Tsim Sha Tsui, Kowloon; +852 2118 7283
Ming Court
Located inside Cordis, Michelin-starred Ming Court is offering an array of festive treats to ring in the Lunar New Year. Executive Chef Li Yuet Faat has prepared three auspicious puddings: a coconut Chinese New Year Pudding; an abalone, conpoy, and air-dried preserved meat and turnip pudding; and a red date and coconut pudding. Go for the deluxe Chinese New Year hamper, with a coconut pudding, homemade XO sauce, South African premium 12 head abalone and more. You can order it here.
Ming Court, Level 6, 555 Shanghai Street, Cordis, Mong Kok, Kowloon; +852 3552 3301
Rosewood Hong Kong
Rosewood Hong Kong is offering an array of Chinese New Year sets for gifting, featuring everything from traditional puddings to homemade XO sauce, festive candies, afternoon tea sets and more. Don't miss the well-wishes themed hampers: Harvest (HK$9,988), Fortune (HK$3,388), and Joy (HK$2,288) — for every CNY hamper purchased, Rosewood will donate 5% of the proceeds to support ImpactHK and their work to support those experiencing homelessness in Hong Kong. Find out more here.
We also love the clever Chinese New Year advent calendar from Rosewood — rather than counting down, you count on from the first day of the lunar calendar into the new Year of the Tiger. The whole set holds 15 special treats from the hotel, one for each day of the Chinese traditional holiday that lasts for two weeks. Tug open the jewel-toned drawers to discover a selection of delicious snacks from fortune cookies and egg rolls to XO sauce, palmiers, nougats, ginger candies and crunchy peanut bites. Much better than your usual melon seeds. You can order it here.
Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui, Hong Kong, +852 3891 8732
Paul Lafayet
No crème brulée from Paul Lafayet this Chinese New Year. What you can get, though, is the patisserie's Lucky Tiger Gift Box with French illustrator Emilie Sarnel's hand drawing of two dancing tigers. The gift box set pulls open to reveal three different tiers featuring a whole afternoon experience: “Cookirons" — a cookie-based iteration of the brand's famous macaron; jasmine and hojicha tea tins with pots of honey in the second and a special fine bone china porcelain dish at the base to hold it all. The plate is specially tailored to the Year of the Tiger, featuring a sketch of two smiling tigers amongst a flowery meadow filled with macarons. You can order it online here.
Paul Lafayet, various locations across Hong Kong
Saicho
So this might not fit into traditional Chinese candy boxes, but it will still sit very prettily amongst red-adorned decor around the home. For the Year of the Tiger, Saicho has launched a very special creation of only 900 bottles — Eight Immortals — featuring the special Dan Cong Oolong tea grown atop Phoenix Mountain's Tian Liao village in Guangdong. From harvest to roast and rolling, the Dan Cong Oolong leaves are looked after by a qualified tea master. The result is a fragrant blend that adheres to the leaves' distinct complexity: bright notes of ginger mango and tangerine that rounds into a bitterness, then herbal, the likes of anise, fennel and tarragon. With Eight Immortals' earthy savouriness, Saicho recommends pairing with traditional Chinese New Year dishes including Chinese steamed fish and tang yang (glutinous rice dumplings). You can shop Saicho's Chinese New Year selection here.
Smith & Sinclair
Candy box fillings will be extra exciting with the addition of Smith & Sinclair treats, they're made after your favourite tipples! The UK-based brand crafts vegan-friendly gummies — or "Edible Cocktails" — from anything, including classic Gin & Tonic to special concoctions like Passionfruit Mojito. For the Year of the Tiger, the brand has designed a special red, tiger-printed sleeve as a symbol of good luck and fortune. These can be fitted over any of Smith & Sinclair's nine signature sets, from spirit-based "Gin Obsessed" or "Tequila Time" to themed "Love Box" or "Night In". You can order and find out more here.
Sugarfina
Sugarfina's candy cubes are a delight, both to give and receive. For this Chinese New Year, the confectioner has crafted a series of Candy Bento Boxes for easy gifting (and enjoying!) — with anything from a single cube to a lucky set of eight, featuring the brand's sweet creations in fun, auspicious names. There's the Lotus Flowers flavoured with lychee, Tangerine Bears, berried-flavoured Royal Roses and Golden Pearls. If not for the sweets within, get this set for the beautifully artistic packaging: a hand-crafted shadow box of red and gold decor motifs of lanterns, flowers and a temple to mark new beginnings.
Sugarfina, various locations across Hong Kong
The Peninsula Boutique & Café
One of the traditional elements of the Year of the Tiger is the big cat's head, symbolising strength and good health. Inspired by traditional Chinese "tiger head shoes" worn by children, the Peninsula Boutique & Café is celebrating the new year with plenty of tiger head-decorated gift sets — you can hang the box up as a Chinese New Year decoration! Pick up the festive "Robust Tiger Gift Set" (with cookies, candies, chocolate, tea and more), and any of the Chinese New Year puddings. You can find out more here.
The Peninsula Boutique & Café, The Peninsula Arcade, Salisbury Road, Tsim Sha Tsui, Kowloon; +852 2696 6969
Venchi
You may be spoilt for choice with Venchi's range of Chinese New Year gift boxes, but one thing's for sure: the range of lucky red and gold packaging all feature the Italian brand's signature 140-years, Piedmont Master Chocolatiers-approved sweets. Pick up The Chinese New Year Double Layer Hexagon Gift Box, an extensive collection of the brand's favourite chocolates: Cremini, Chocoviar, Truffles, and Dubledoni. Or consider the Chinese New Year Round Hamper, which features Venchi's latest creation Gianduja N.3 with Hazelnut, and is a close replica of the traditional chuen hup with the rounded exterior and organised sections within.
Venchi, various locations across Hong Kong
Yat Tung Heen
Led by celebrated chef Tam Tung, Michelin-starred Yat Tung Heen is celebrating the new year by bringing back its highly sought-after turnip pudding, classic Chinese New Year pudding and the restaurant's signature gift box (which includes housemade premium XO sauce, candied walnuts and hand-selected Ginseng Oolong tea leaves). And to minimise the environmental impact of the gifting season, each pudding is thoughtfully packaged in a 100% recyclable eco-friendly paper box. You can find out more here.
Yat Tung Heen, Level B2, Eaton HK, 380 Nathan Road, Kowloon, Hong Kong, +852 2710 1093
Ying Jee Club
Two Michelin-starred Cantonese restaurant Ying Jee Club is serving the finest delectable pastry duo, a savoury turnip pudding with conpoy and air-dried meat and a sweet coconut milk pudding with red bean and Ceylon tea. Both are handcrafted daily by executive chef Siu Hin-Chi, who has amassed 20 Michelin stars over the past decade alone — rest assured, the preservative-free puddings epitomise the highest standard of Cantonese cuisine in both texture and flavour. You can order in-person at the restaurant, or by calling 2801 6882 or emailing reservation@yingjeeclub.hk — find out more here.
Ying Jee Club, Shop G05, 107 & 108, Nexxus Building, 41 Connaught Road Central; +852 2801 6882
(Hero image courtesy of Yat Tung Heen, featured image courtesy of Duddell's, image 1 courtesy of China Tang)
The post Restaurateur Yenn Wong on Her Rise to the Top of Hong Kong’s Hospitality Scene appeared first on Prestige Online - Hong Kong.
22 Ships Makes a Comeback with New Chef, Fresh Look and Flavourful Tapas
The Ships' return.
As one of Hong Kong's favourite tapas restaurants, 22 Ships is back in the neighbourhood with a fresh look and new chef in tow, Madrid-native Antonio Oviedo, who presents a fresher and more honest take on Spanish flavours. The bustling tapas bar sits in the same space of Wan Chai's Ship Street and remains casual and convivial as it always was. What has changed is the brand new menu, and the way in which chef has brought the flavours and spirit of Spain to our city, saving you a trip to Madrid altogether.
The restaurant's revamp gives the old haunt a whole new vibe, while maintaining that easy-going 22 Ships charm we've loved all these years. The best seat in the house is still the open kitchen counter, which is in clear view of the team in action. Now, it's topped with a pale pink marble top, which feels fresher and brighter while the rest of the interior shows off painted brick walls with dark bottle green tiles, warmed by light peachy coral. A large greenboard at the back showcases the menu, with specials handwritten on the daily, and a semi al fresco element with wooden frame panels opens up the space further, echoing the best of Spain's tapas bars.
Chef Antonio Oviedo has worked with some of Spain’s top chefs including Catalan chef Santi Santamaria and the collective genius of the Roca Brothers. At 22 Ships, he has created a menu filled with timeless, yet modern, multi-regional tapas alongside premium chacinas (cold cuts) and quesos (cheeses). All ingredients are directly sourced from small-scale producers in Spain where possible and chosen for their quality. The menu is paired with a robust drink menu that features Spanish wines, sangrias and street-social style drinks, such as sherry or (my own personal favourite) vermouth mingled with homemade sodas, flavours and seasonings. During the buzz of the restaurant's comeback, we took a moment to chat with Oviedo to find out how he's steering the ship and what we can expect.
Why did you decide to come to Hong Kong after spending most of your time as a chef in Madrid and Singapore?
To work in Asia is a dream for any chef; when I had the opportunity to move to Singapore I didn’t have any doubt about it. After five years in Singapore, I developed a few different Spanish concepts and gained a lot of knowledge in Asian cuisine during my time at [Singapore’s fine dining establishment] Iggy’s, so I was more than ready to explore a new city in Asia. I decided to come to Hong Kong as I was attracted by the city's modern, yet authentic and classic style. This is one of the cities with the highest density of restaurants, as well as an amazing dining scene surrounded by wild nature. The place I’ve always wanted to be .
What are you bringing to Hong Kong ?
I’m bringing the bar vibes that you can find in places such as Chamberi, La Latina, and Huertas, among other neighbourhoods in Madrid where a bar opens in a street and makes it famous -- attracting other tapas bars and bodegas, which is exactly what 22 Ships did for Wan Chai's restaurant scene.
Have you had to adapt your menu for Hong Kong?
Not really. I try to cook real Spanish cuisine at 22 Ships. We use local products and Hong Kong favourites such as Hokkaido sea urchin. But I think people appreciate authenticity, and when customers say that your food just brought them back to Spain, it is the best compliment you can ever receive.
What do you love about tapas?
What I like about tapas is the variety and the sharing concept behind it. My background is more fine dining than traditional, but nowadays, the concept of fine dining is a bit distorted. At 22 Ships, people order their own tasting menus and choose different drink pairing for each tapa.
Any favourite dishes to highlight?
I encourage people to come and try our dishes to help them to decide which ones can be our signatures as we are having a lot of good feedback for all of them. I guess the Burnt basque cheesecake is still the winner, for now. However, if I have to highlight something it will be our chalkboard, since we don’t have a printed menu, which always has a bunch of specials on it and is changing everyday.
On the subject of highlights, I took it upon myself to see what's on the menu and found a few favourites of my own.
To start, I recommend to snack on pintxos such as the Gilda skewer with deeply flavoured smoked sardines and piquant piparras, or Vermut gordal olives which pair the large green globes with a vermouth gel, brightened with fresh lemon zest. Then indulge in the Rusa and sea urchin on toast which may seem like an unlikely match, but work seamlessly on the palate, bringing sweetness and umami atop a crispy toast. Another worthy try is the Sardines in Ajoblanco, a chilled almond and garlic soup, topped with grapes which is perfect for summer.
For larger platos, which are great to share, the Blue lobster salmorreta paella is my first pick. Packed full of flavour with perfectly cooked bomba rice and a whole lobster on top, it's certainly a crowd-pleaser. Meanwhile, traditionalists will likely order and almost definitely enjoy the Roasted suckling pig, where a classic recipe sees the hog slow-cooked for 24 hours before roasting, ensuring tender meat that falls off the bone.
Finally, desserts such as Apricot and Palo Cortado sherry, with clarified coffee ice cream will pique interests, while a luscious little Idiazabal Basque cheesecake ends on a smooth and velvety note.
The new 22 Ships will continue to offer a no reservation and no service charge policy to encourage spontaneity. Overall, the Ships' return is a very welcome one and I can't wait to visit again soon, even if I have to wait.
The post 22 Ships Makes a Comeback with New Chef, Fresh Look and Flavourful Tapas appeared first on Prestige Online - Hong Kong.
JIA Group Launches Tailored Dining Experiences Delivered to Your Door
With a whole host of restaurants and cocktail bars in Hong Kong under their group --including Michelin-starred restaurant Duddell's, popular Bali import Kaum at Potato Head, Italian staple 208 Duecento Otto and much more -- JIA has a lot to offer.
And thanks to their latest initiative, JIA Everywhere, this can now be enjoyed in the comfort of your own home. The new initiative will bring customers a range of cuisines with tailored dining experiences from their venues. Think customised delivery, catering sets, meal box delivery, and even “Chefs at Home”. Ahead, we break down what's available and what the best bites to order today are.
Meal Box Menus for Home or Office
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Organic mapo bean curd in spicy sauce from Old Bailey[/caption]
Whether you're working from home or at the office, lunch dilemmas are settled easily with JIA Group's new series of gourmet meal boxes that are incredible value for money. Delivered directly from some of our favourite restaurants including 208 Duecento Otto, Chachawan, Duddell’s, Mak Mak, Meen & Rice, Old Bailey, and Kaum at Potato Head, lunchtimes are certainly looking up.
Highlights from the offering include: Jiangnan restaurant Old Bailey's choice of five different combinations with dishes such as Wok-fried gongbao prawn, Crispy chicken, and a vegetarian Organic mapo bean curd in spicy sauce; 208 Duecento Otto's authentic Italian pastas and pizzas including Pappardelle wagyu bolognese, Napolitana Pizza and more; and one-Michelin-starred Cantonese restaurant Duddell’s menu options, with Dim sum platters, Soya chicken with rice and Braised vermicelli with minced A4 Wagyu, that change every two weeks.
Orders: must be made 12 hours in advance (post 6pm orders will be processed the next day); made online www.jiacatering.com/mealbox or WhatsApp at +852 5723 5668
Pick up: small orders (1 or 2 meal boxes) from the restaurant
Deliveries: require a minimum spend per restaurant with free delivery to Hong Kong Island and an additional charge for Kowloon and New Territories
Bespoke Catering and Customised Delivery
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Barbeque pork rice from Meen & Rice[/caption]
Since events and occasions have recently acquired a more private and indoor format, it has become apparent that we need suitable catering options to entertain. Thankfully, JIA Group's tailored-made packages will suit events of all sizes and for any occasion. Bespoke catering also includes the expertise of event specialists to create and map out the entire food and service experience. The group can choose larger meal sets suited for gatherings of four people or more, which could include sharing options such as Meen & Rice's set of Cantonese barbecued pork, Honey pepper fried chicken wings, Stir-fried beef noodles, Hokkien fried rice, and much more.
For a more personalised approach, in which you can mix and match menus according to your preference, customised delivery will allow you to order from each of your favourite restaurants. So you may like to start with an appetising Tom ka gai (Coconut chicken soup) or Yum ma muong (green mango salad) from Mak Mak, before indulging in a little all-day dim sum from Duddell's and finishing with their Crispy salted chicken.
Orders: require a 48-hour advance payment; made online at www.jiacatering.com/delivery.
Bespoke catering and customised deliveries: require a minimum spend per restaurant with free delivery to Hong Kong Island and an additional charge for Kowloon and New Territories
Chefs at Home
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Chef Ricardo Chaneton of Mono[/caption]
Imagine Chef Ricardo Chaneton from contemporary French restaurant Mono or one-Michelin-starred Duddell's chef Li Man-Lung cooking up a storm in your kitchen at home. Well that could soon be a reality with JIA Everywhere's exclusive catering experience. All you have to do is choose from JIA's portfolio of talented chefs, cuisines and restaurants and let JIA handle the rest. The chosen chef will arrive to prepare in advance and after dinner is served, the team will leave the kitchen in its original state.
Bookings: require submission of an online form at www.jiacatering.com/chefs; confirmation will occur within 48 hours after submission
Stereo by Mono
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Stereo by Mono set: Arepas with confit carabinero, avocado, South American-style roasted chicken, steamed manioc and chimichurri, house-made mole sauce and alfajor with dulce de leche[/caption]
Another great JIA Everywhere initiative to take advantage of is the delivery service from contemporary French restaurant Mono. Led by Chef Ricardo Chaneton, the new spin-off concept presents family-style dining for groups of three to four people. While guests dining at MONO enjoy a singular ingredients-driven tasting menu, Stereo by Mono offers five choices of take-out sets made to share at home. Inspired by Chef Ricardo’s multicultural experiences, the sets will include both contemporary French and Latin American-inspired set menus.
From the three French menus, the four-course meal options include dishes such as Stuffed French quail with mushrooms and petit pois, boeuf bourguignon with tagliatelle, and a veal blanquette. All of which come with freshly baked madeleines to finish. Meanwhile, the two choices of Latin American-inspired sets offer dishes like South American-style whole roasted chicken, steamed manioc and chimichurri and a house-made mole sauce. All menus are subject to the availability of fresh ingredients.
Orders: payment must be settled and order placed 24 hours in advance (post 6pm orders will be processed the next day)
Pick up: Stereo by Mono sets from the restaurant
Deliveries: available from Monday to Saturday, 9am–6pm; require a minimum spend per restaurant with free delivery to Hong Kong Island and an additional charge for Kowloon and New Territories; no refunds or cancellations
The post JIA Group Launches Tailored Dining Experiences Delivered to Your Door appeared first on Prestige Online - Hong Kong.
Chef Ricardo Chaneton on his Passions and Contemporary French Restaurant Mono
Today, the descriptor “passionate chef” can refer to one of a number of different types. We’ve met the serious but socially awkward chef; the angry, aggressive, maybe even somewhat alcoholic chef; and then there's the narcissistic chef who basks in the celebrity limelight. But sometimes, thank goodness for sometimes, we come across a chef who’s sincere, genuine and fuelled simply by a deep love of food. For me, these chefs are like culinary gold dust and I recently met one in the form of Venezuelan chef Ricardo Chaneton.
Explaining energetically and elaborating expansively with his hands, Chaneton is, to say the least, expressive. He’s every bit the South American; confident, but also uncompromisingly honest. This is reflected in the food he serves at his new contemporary French restaurant Mono, a co-venture with JIA Group’s Yenn Wong, which officially opened in Central in December.
"My approach to contemporary French cuisine is different," says Chaneton. "It comes with a South American background. It’s unique." The reason for the focus on French cuisine is found in Chaneton’s culinary background. He was most recently executive chef for Petrus at Island Shangri-La, Hong Kong, where he spent almost four years showcasing his creative French cuisine. Prior to that, he was at the three-Michelin-star Mirazur in Menton, France (which bagged the number one slot on the S.Pellegrino World’s 50 Best Restaurants list for 2019). This is where he spent seven years training and working with acclaimed chef-owner Mauro Colagreco, considered one of the most influential chefs on the planet. "Mauro taught me not to be scared of my feelings," Chaneton says. "I remember seeing him cry in an interview. When he talks about something that touches his heart, he will show it. This is something I want to bring here."
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Chaneton has a lot to say of his cuisine and one immediately gets a sense of his eagerness to show people what he’s about. "My cuisine is all about feelings. It’s about how you feel, and how the people in front of you feel. It’s full of emotions." This is his rationale for an open kitchen too. It allows people to see faces, creating a sense of open-mindedness and honesty between a chef and his guests.
I ask about the name Mono, and if the restaurant really is inspired by the Japanese and Korean art movement Mono-ha. "Yes, the art at the front [of the restaurant] is Mono-ha," he says, referring to the oil-paint and wood-panel installation Inside and Outside of Lattice created by Kishio Suga, one of the movement’s founding members. The work explores interdependency between natural and industrial materials, and is echoed in the restaurant’s design with elements of stainless steel against wood and concrete alongside marble.
Over and above this, Chaneton explains that "mono" is universal and a word or term that most will understand as a prefix that signifies one single thing. "That’s why we have one menu, one counter, one message to convey."
The concise tasting menu has four sections that encapsulate Chaneton’s cuisine: Origins, which represents his background; Traditions, those he honours and respects; Savoir Faire, a showcase of his skills; and finally, Heritage, his memories, in particular of his late grandfather.
Chaneton also defines his menu as seasonal, "but just to be clear, when I say seasonal, I mean to say that my cuisine follows the French seasons. So for instance, there are no tomatoes from France in winter. So in this restaurant, you will never see a tomato right now."
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"We misuse the words fresh and seasonal. It isn’t always. But I can tell you straight away that my cuisine is definitely seasonal and 100 percent fresh, because I don’t like to use freezers in my kitchen. Only for the pastry and ice cream. which makes it all the more challenging."
Some items are sourced from Spain and Italy, as they share the same seasonal timings – but more importantly, connect with his own background. Chaneton grew up with a mixture of European and South American influences. As a result, he speaks five languages: Spanish, Italian, English, Portuguese and French. "But if you count music and food, then I speak seven languages." He’s also attempting to learn Cantonese and makes the effort with his kitchen team. "They understand me," he says, and provides some examples of his orders to his local team, displaying fairly accurate pronunciation. "I’m trying. It’s a beginning, but I don’t want to stop there. I want to be able to explain my dishes to a guest in Cantonese. That’s my dream."
One of the highlight dishes on Chaneton’s menu is the Miéral pigeon/mole. "The flavours in this come from my childhood and my roots," he explains. In an homage to the traditions of French cuisine, he takes a whole Miéral pigeon from Bresse in France, ages it in-house for five days, and roasts it on the bone in the classic manner before serving it medium-rare with a confit pigeon leg inside a liver-mousse bon bon. Meanwhile, the homemade mole sauce is created with 26 spices and, as he puts it, "is like a good wine", with the mole continually developing on the palate. All the individual spices and ingredients reveal themselves as you keep tasting. It’s a stunning dish, both interesting and exciting, flawlessly combining French and South American flavours.
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We talk about his other passion, music, and Chaneton’s eyes light up. "I play cuatro, guitar, drums and piano. I also recently purchased a saxophone – a small practice one. One that doesn’t make too much noise, so I don’t get thrown out of my building," he says, laughing.
"For me, art is food, food is art. Music is art too. And it’s also a language. When you speak music and you speak food, you can communicate better. This is how you open doors. It’s the key to culture, and it’s a beautiful thing to communicate with others."
It suddenly becomes clear. We’ve been talking about Chaneton’s many different passions, but they are all connected – one and the same. It’s one passion that encompasses and embraces them all. A mono passion. And one definitely worth getting to know.
The post Chef Ricardo Chaneton on his Passions and Contemporary French Restaurant Mono appeared first on Prestige Online - Hong Kong.
7 Bib Gourmands: The Singapore CEO Version
17 hawker stalls bagged the award in the lead-up to the inaugural Michelin Guide Singapore 2016 launch. But did the Parisian inspectors get it right? Here are 7 hawker spots picked by seasoned business execs that are award-winning in our eyes.
The post 7 Bib Gourmands: The Singapore CEO Version appeared first on The Peak Magazine.
7 Bib Gourmands: The Singapore CEO Version
17 hawker stalls bagged the award in the lead-up to the inaugural Michelin Guide Singapore 2016 launch. But did the Parisian inspectors get it right? Here are 7 hawker spots picked by seasoned business execs that are award-winning in our eyes.
For more stories like this, visit www.thepeakmagazine.com.sg.