Heimat
Heimat is the brainchild of Chef Peter Find, the veteran chef that helmed the Ritz Carlton Hong Kong since its inception in 2010. Now in 2022, Peter embarks on his own adventure, presenting modern and refined interpretations of German cuisine, food from his very own “Heimat” (homeland). The roasted barbary duck captures this very sentiment, presenting Peter’s modern take on a classic German roast duck. Typically served at Christmas, the original dish is roasted to well done with red cabbage and potato dumplings. Peter’s version uses duck breast served with red cabbage, apple, pickled plum and a meticulously constructed beetroot rose. The richness from the duck is cut with the sharpness of the red cabbage and the acidity of the pickled plum, while the earthy flavours of beetroot round out the dish. “People think that we only eat pork knuckle, sausages, cabbage, pretzels and Black Forest cake in generous portions”, Peter chuckles. “But this is not true. While fine dining is a newer concept in Germany, the advantage is that it’s not as restrained by tradition like other countries.”
8/F, LKF Tower, 33 Wyndham Street, Central; heimat.hk
Maison Meiji
Fusing Japanese tradition with contemporary Western influences, Maison Meiji is a multi-dining concept host to a shochu cocktail lounge, a coffee and tea bar and a bistro. Head Chef Yusuke Kitade’s Amadai dish features choice Japanese produce – the traditional Japanese Amadai Matsukasayaki – artfully prepared using the French Poêle cooking method and served with a creamy yellow beurre blanc sauce dotted with green shiso leaf purée. “I was inspired by the introduction of French culinary techniques into Japanese cuisine,” explains Yusuke. The results certainly speak for themselves, with the crispy crunch from the Japanese Amadai skin contrasting beautifully with the buttery flavour and flaky texture of the meat. “Because the fish is naturally rich, I enhance its flavour with lighter ingredients, like the leeks. A proper balance of flavours is crucial.”
1/F, 7 Mallory Street, Wan Chai; maisonmeiji.com
Grand Majestic Sichuan
Black Sheep Restaurants’ newest eatery pays homage to the mouth-numbing, tongue-tingling delight that is Sichuan food. Having formerly headed the kitchen at Chilli Fagara, Head Chef Robert Wong has ample experience preparing the cuisine’s signature dishes, while Fuschia Dunlop, renowned Chinese cooking expert, also informed the menu. The pomfret stew with pickled mustard greens is a traditional Sichuan dish bursting with flavour, showcasing the cuisine’s vast range of flavour profiles including spicy, sweet, sour, savoury and umami. “We use house-made pickled mustard greens that are marinated in a lychee vinegar for two weeks, rather than the traditional rice vinegar. This adds stronger aromatics to the dish,” explains Robert. The soup stock is punctuated with Sichuan peppercorns and crunchy bean sprouts while tender golden pomfret fish swim in the masterful amalgamation of flavours. “Often, Sichuan cuisine is misunderstood. Great Sichuan food is about forming an overall symphony of flavours, and the kind of ‘spice’ can vary greatly.”
Shop 301, Alexandra House, 18 Chater Road, Central; grandmajesticsichuan.com
Photography: Samantha Sin
Styling: Ella Wong
Editor
Carina Fischer
