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Classics Re-Invented: Our Favorite Fashionable Twists to Timeless Dishes | Status On-line

Classics Re-Invented: Our Favorite Fashionable Twists to Timeless Dishes | Status On-line

Within the identify of innovation, listed below are 5 eating places whose extraordinary creations show that generally even conventional staples could be radically re-interpreted.

The Chinese language Library

For The Chinese language Library’s head chef Junno Li, a hearty roast-pigeon feast was one of many culinary highlights of his youth, so now he’s helming the Tai Kwun restaurant, it’s no shock he’s providing it on his menu, albeit splendidly embellished by his mastery with trendy methods. Including aptitude to his completely slow-grilled pigeon is a marination course of with chef Li’s selfmade sauce, consisting of rosemary, black bean sauce, chu hou paste and sesame.


French up to date restaurant Ami has reinterpreted the normal bouillabaisse, elevating the Provençal fish soup by getting ready every ingredient individually. The sauce makes use of crimson fish with a twist of piquillos purée, whereas the fennel that often goes into the soup is now gently poached as a substitute. The fish itself can also be poached individually, making certain essentially the most delicate and tender texture. Even the accompaniments of rouille and potato have been remodeled into a fragile mashed potato, infused with garlic purée and piquillos.


At VEA, chef Vicky Cheng has drawn inspiration from the French traditional Pithivier and given it a Chinese language spin. Inside the pleasant house-made puff pastry shell is a whole Japanese dried abalone from Yoshihama, braised in grasp inventory earlier than being topped with foie gras, bringing collectively two of most luxurious substances from China and France. The pastry is then accompanied by duxelles of Yunnan morel mushrooms and seasoned with yellow Chinese language wine, all in a delicious sauce made with the braising inventory of the abalone.

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Cafe Bau

We’ve all had hen rice earlier than, however not like that of demon chef Alvin Leung at his Cafe Bau. Impressed by the preparation methodology of Cantonese crispy fried hen, the chook is first marinated for twenty-four hours in a inventory enriched with pandan leaves, galangal, coconut milk and 10 different substances earlier than being steamed and dry-aged for an extra 12. Then comes the roasting course of, which includes periodically scalding the hen with its personal oil to realize the right golden crispy pores and skin. The poultry is served with native Yi O rice cooked in mushroom-soaked water and stir-friend with morel and black termite mushrooms.

Rùn x L’Envol

To have a good time the fifth anniversary of the St Regis Hong Kong, government Chinese language chef Hung Chi-Kwong of the two-Michelin-star Rùn is teaming up with French restaurant L’Envol’s culinary director Olivier Elzer on an East-meets-West collaboration. Their shared philosophy of “rooted in custom, dedicated to innovation” has led to a splendidly explorative menu that includes programs akin to morel and quail tarte tatin and a lychee soufflé with Moutai sorbet. It takes place on Might 23, with wine pairing choices obtainable.

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