How would you describe your culinary philosophy?
Generous, authentic and contemporary.
What is your greatest extravagance in life?
Art is my extravagance. I love all kinds of arts for me it is the highest form of human expression.
What does the area that your restaurant is situated in bring to the food you serve?
Hong Kong is an international city that brings a great sense of vibrancy to my cooking. Guests really have no time they want to eat extraordinary dishes but quickly and efficiently. My cuisine has to deliver a clear message in a very short space of time.
At Krug, we have discovered that music enhances the tasting experience. For you, which musical work best expresses the emotions felt when tasting Krug Grande Cuvée?
The greatest piece of music for enjoying Krug Grande Cuvée is Luigi Boccherini’s La Musica Notturna delle Strade di Madrid Opus 30, Number 6. Why? Listen to it and you will see!
We mentioned earlier that the mushroom in Asia is not seen as a luxurious ingredient, but given your rich understanding of cuisine do you agree?
The joy and pleasure of discovering the mushrooms is no different to discovering a fabulous piece of hidden treasure. It is just as exciting to me now as it was when I was a child, but now I understand their true magic as an ingredient. Freshly picked porcini, for example, are strong in nutty and earthy flavours, with a dense, meaty texture, while the flavour of dried porcini is more concentrated, more deeply umami. The aroma of the chanterelle ( gallinacci
in Italian) is variously described as apricot or peach-like, or herbaceous with a slight, peppery bite. They are quite firm in texture even after cooking and they are my favourite because they have such beautiful, delicate flavours. I especially like them fresh in salads, or simply sautéed with garlic and parsley.