The Upper House bid farewell to its beloved Café Grey Deluxe in December of last year, paving way for the likes of something elegant and refined that still respected the relaxed ambience of its former tenant. Enter: Salisterra. Calling upon the vibrant flavours of the Mediterranean, Michelin-starred Chef Jun Tanaka heads the culinary programme, marking his first gastronomic endeavour in Asia. At Salisterra, Tanaka places a decided focus on the fresh flavours of the Mediterranean tinged with inspiration from the coasts of France and Italy. Meanwhile, esteemed designer and original architect of The Upper House, André Fu, returned to reimagine the space with earthy, warm colours and a rustic feel for a striking juxtaposition against Hong Kong’s skyline.
Mediterranean cuisine was an easy choice for Chef Jun Tanaka, whose Michelin-starred restaurant in London, The Ninth, serves French, Mediterranean-style sharing dishes. Although trained in classic French cooking, Tanaka’s personal palate has always been drawn to lighter, fresher dishes that are simply prepared but still bursting with flavour, which are signature characteristics of dishes found across Italy and the Mediterranean.
“Italy has always been my favourite holiday destination. I love the flavours and simplicity of the dishes, and the focus on showcasing the very best seasonal ingredients”, says Tanaka. In regards to Mediterranean cuisine, Tanaka notes, “I love that there’s a lot of focus on vegetables, pasta and seafood. The colours are so inviting and the warm hospitality really elevates the experience of eating.” And these are the very cuisines he chose to highlight at his restaurant The Ninth in London and now at Salisterra, elevating the dishes served with a “layered and social dining experience”.
Purple and orange carrots are roasted then glazed with carrot juice, vinegar and sugar. This is then served with pickled carrots, coconut yoghurt and toasted seeds and cashew nuts.
Salisterra captures the richness of the Mediterranean sea and landscape which define the palettes and palates of the region. The focus is on minimal and sustainable creations where quality ingredients work synergistically to enhance the flavours and complexity of each dish. Expect comforting pastas, chargrilled surf and turf and bold vegetarian offerings, while an enticing drinks programme is curated by talented mixologists and sommeliers.
As for dishes, underrated ingredients are elevated and spotlighted under Chef Tanaka’s meticulous direction: the simple carrot is incorporated into a vegan dish where purple and orange carrots are roasted then glazed with carrot juice, vinegar and sugar. Served with tangy pickled carrots, creamy coconut yoghurt and crispy toasted cashew nuts and seeds, the vibrant dish is a tantalising dance of texture, flavour and colour. However, Chef Tanaka’s favourite dish (if he had to choose just one) is the langoustine ravioli. “Pasta and shellfish are just one of my favourite combinations. And with this particular dish, every mouthful is very satisfying to eat, and yet it leaves you wanting more.”
And what else can we look forward to at Salisterra? “Hand-crafted pasta!”, Chef Tanaka reveals. “Fresh pasta is a real speciality at my own restaurant The Ninth, so I’m really excited to be able to introduce it to our guests at Salisterra.” Aside from that perfect plate of pasta, the Josper charcoal grill oven imparts distinct smoky flavours across grilled meat, fish and vegetables, while guests will also be treated to a delectable array of hand-crafted pastries from the minds of talented pastry chefs Rory and Fai.
While Chef Tanaka is new to Hong Kong, he has always been enamoured with the city and is excited to impart his bold and colourful flavours. “It’s just such an incredible place. I like the mix of the old and the new, and the juxtaposition of tradition and technology.” And to be able to present his gastronomic ideas to a Hong Kong audience via The Upper House is a role that Tanaka does not take lightly. “The Upper House is such an iconic institution. When I stayed there for the first time it really blew me away. I loved the design, the service and the philosophy, so it felt like the perfect fit”.
Editor
Carina Fischer
