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2024-01-23
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Episode 1: Finland
2024-01-23
Finnish chef Eric chose to work in Hong Kong in 2014, not only because his wife is a Hongkonger, but also because living in this city would give him access to ingredients from all over the world, a factor which facilitates further possibilities for chefs. He joined a newly opened restaurant three years ago as its head chef. By matching fresh sea urchin with the rye pastry used to make a traditional Finnish pie, he created a Nordic-Japanese fusion dish. He also makes his own XO sauce, pairing it with minimally cooked Nordic langoustine to bring new flavours. The restaurant was promoted to two Michelin stars within two years.
Eric, who is in his early thirties, believes that being a chef in Hong Kong is full of challenges. The people and things that he encounters in life, a cup of coffee, or even a casual chat can inspire him to come up with new creations.
Dishes introduced:
Karelian Pie and Sea urchin tart
Langoustine with XO
läskisoosi
Eric, who is in his early thirties, believes that being a chef in Hong Kong is full of challenges. The people and things that he encounters in life, a cup of coffee, or even a casual chat can inspire him to come up with new creations.
Dishes introduced:
Karelian Pie and Sea urchin tart
Langoustine with XO
läskisoosi
Food is a fundamental need of human beings and a common language between races and cultures. French cheese, Kosher bread, Turkish kebap, Spanish tortilla, Brazilian chicken pie, Russian soup Borscht and a lot more are always on the list of country signature food. Placing dishes around the globe on you dining desk brings you a brand new journey towards to world. As an international city, Hong Kong has such a diverse cultures and countless choices of food from different countries. You can find restaurants always ready for your enjoyable meals on roads and alleys. For sure native chefs are the key of presenting the features of food cultures and backgrounds. Hong Kong has been alluring foreign chefs to stay, work and live here. How can they fit themselves into the community through delicious food? In what way can they keep the characteristics of their own cultural cuisines and suit them to the tastes of Hong Kong people at the same time? How can they balance the variations of food culture between places? Are they having a different lifestyle in Hong Kong comparing to their home countries?
‘A World Of Taste: Kitchen Dialogues’, a 14-episode half-hour series programme, is going to bring you a further understanding on foreign cultures through fabulous country cuisines in Hong Kong as well as how social inclusion applies, the livings and social involvement of native chefs here.
‘A World Of Taste: Kitchen Dialogues’, a 14-episode half-hour series programme, is going to bring you a further understanding on foreign cultures through fabulous country cuisines in Hong Kong as well as how social inclusion applies, the livings and social involvement of native chefs here.
