Ingredients for 4-6 people

3 kilos chicken thighs (boneless, skinless)

4 cups fresh pineapple juice

1/2 cup soy sauce

1 cup brown sugar

1/2 ketchup

1/4 cup chicken broth

4 tbsp fresh ginger, grated

4 tbsp fresh garlic, grated

3 tbsp jerk seasoning (can buy ready made from the supermarket or make your own: 1 tbsp garlic powder; 2 to 3 tsp cayenne pepper; 2 tsp onion powder; 2 tsp dried thyme; 2 tsp dried parsley; 2 tsp sugar; 2 tsp salt; 1 tsp paprika; 1 tsp ground allspice; 1/2 tsp black pepper; 1/2 tsp dried crushed red pepper; 1/2 tsp ground nutmeg; 1/4 tsp ground cinnamon)

To garnish: sour cream, guacamole, pickled red onion, fresh herbs: mint, Thai basil, coriander, soft tortillas

Method:

1. Mix all ingredients except the chicken in a large saucepan.
2. Simmer at a low heat and mix gently, until it resembles a glossy sauce. Once all ingredients are combine, turn off the heat and set aside.
3. On a very hot grill, sear the chicken thighs until brown on each side.
4. Heat the oven to 160C
5. In a deep oven-proof tray, place the seared chicken thighs and cover with them with the sauce. Cover with aluminium foil and roast in the oven for between 45 minutes – 1 hour. Check the chicken after 45 minutes with a fork to see if it pulls apart easily and is cooked all the way through. Sometimes it can take a little longer, depending on the strength of your oven.
6. Once cooked through, remove the chicken thighs from the huli huli sauce. Keep the sauce.
7. Pull the chicken apart into shredded pieces using your hands or a fork and knife. Mix the shredded chicken with the huli huli sauce. 
8. After this, feel free to eat the chicken on its own, with a fresh salad or Limewood style – inside a soft taco shell, and garnished with sour cream, guacamole, pickled red onions and fresh herbs.

Mott 32

Stir-Fried Shanghainese Noodles with Shrimp by Executive Chef Lee Man-Sing

Ingredients for 2-3 people

200g Egg noodles

12g Vegetable oil

10 Pieces, medium-large sized fresh shrimp (peeled and de-veined)

30g Fresh shiitake mushroom 

20g carrots

10g scallion 

For the sauce:

5g Dark Soy Sauce

2g Salt

3g Sugar

3g Chicken seasoning powder

Method:

1. Place the egg noodles into boiling water and cook for approximately 2~3 minutes, or until it’s half way cooked. Drain well.
2. Rinse the fresh shiitake mushrooms, carrots and scallions and cut into approximately 2inch pieces.
3. Heat a large stir-fry pan or wok and add the vegetable oil. Add the shrimp, shiitake mushrooms, carrots and scallions into the wok on high heat and stir approximately 15~20 seconds.
4. Add the cooked egg noodle, then add all the remaining ingredients, stirring and folding quickly until everything is fully incorporated together.
5. Plate and serve hot.

TATE Dining Room

Four Onion Soup with Honeycomb Tofu by Chef Vicky Lau

90g Unsalted butter

500g Sliced yellow onions

300g Sliced white onion

300g Sliced red onion

300g Sliced shallot

3g Seasalt

100ml Dry sherry

1l Chicken stock

2 Sprigs of thyme

4 Cloves of garlic

2 Pieces of bayleaf

20g White miso

15ml Fish sauce (nam plah)

2g Chive

50g Comte cheese

2 Blocks honeycomb tofu

Method:

1. In a saucepan melt butter over medium heat until foaming. Add onion, garlic, bayleaf, salt and cook on low heat, stirring occasionally, until soften, around 15mins.
2. Fill onion mixture in sous vide bag and vaccum bag. Steam onion in steamer at 90C for 6hours, until onions are slightly browned and completely broken down.
3. Remove mixture from bag and pour into a saucepan. Heat up te mixture and deglaze with dry sherry. Let reduce for 5mins.
4. Add in chicken stock and season with white miso, fish sauce.
5. Ladle soup and onion in a bowl and place honey comb tofu inside the bowl. Cover top of tofu with comte cheese and grill in oven 180C until cheese melts.
6. Serve while hot.

Roganic

Apple Tart by Chef Oli Marlow

Ingredients for 8 people

6 Red apples, firm and large

1/2 Packet of a puff pastry block

105g Sugar

50g Water

30g Unsalted butter

1g Sea salt

Method:

1. Leave the puff pastry in room temperature so it softens for later
2. For the caramel, put the sugar and water in a saucepan on medium heat to make a light caramel. Add butter then salt
3. Carefully spoon the caramel into the moulds for it to set
4. Use a Japanese chiba mandolin to spiralise the apples into ribbons then roll tight
5. Roll the puff pastry to approximately an HKD$10 coin thick, use a ring cutter to cut the puff pastry to size
6. Place the rolled apple ribbons into the moulds, follow by the puff pastry discs
7. Bake at 200°C for 10 minutes, turn the tray round and bake for further 10 minutes