Hong Kong's year on a plate
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Michelin-starred chefs visited Hong Kong frequently, bringing fresh ideas to the dining scene while Japanese restaurants continue to be popular with a contemporary cosmopolitan style. Photos Provided to China Daily |
Where it works: Vi Cool serves fresh dishes that have wonderful textures and flavors including ceviche, steak tartare and meatballs served with cheese fondue.
Across every cuisine, the emphasis in 2012 has been on ingredients. Locally sourced, organic, sustainable and less waste with nose-to-tail cooking, each and every chef has been busy creating using a mix of what is often locally sourced using traditional Spanish, Italian, or French cooking methods.
Traditional Chinese, usually country-style or home-style dishes, has also seen a resurgence.
Having said that, some Chinese restaurants have also started using what are usually considered Western ingredients and incorporating them into their dishes, like Iberico ham, foie gras and cheese.
Where it works: Linguini Fini makes their own pasta, uses local ingredients and practices nose-to-tail cooking. T'ang Court serves sauteed prawns with asparagus accompanied by crispy-fried shrimp with goose liver terrine and baked avocado filled with scallop, cream sauce and caviar topping.
Traditional cooking methods and recipes passed down through the generations continue to keep diners happy. People look forward to having dishes they've been eating for years.
New and innovative may be important for technology, but when it comes to food, people often want what they are familiar with. It's the old adage of not trying to fix something that isn't broken.
Where it works: Gaia continues to serve an old favorite - its pappardelle with rabbit stew ragout. Gaia has been serving it since it first opened 11 years ago and it is still one of their most ordered dishes.
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| High steaks | Warm hearth, global appeal | Rainbow dumplings |
