Cover Spanish Secreto Iberico & Pulpo (Photo: Slow Motion Studio)

For two nights, the young chef will share her family recipes in a series of tapas-sized dishes that tell a story

This season, Tatler Dining Kitchen is asking young chefs in Hong Kong to take a look at their ancestral roots as a source of inspiration for Remixed Origins, a series of dinners exploring culinary traditions through a contemporary lens. Following Stephanie Wong of Roots, who presented a modern Chiuchow and French feast earlier this month, the next talent on the line-up is Devon Hou of Cobo House, who will be cooking for the public over two nights on 22 and 23 October.

At Cobo House in Tsim Sha Tsui, Hou (along with co-chef Ray Choi) presents a frequently changing menu anchored by thematic ingredients. At her Tatler Dining Kitchen debut however, she will be tapping into the tapas format to showcase her Hakka roots through a series of bite-sized dishes. The menu is a tribute to her family, as both her paternal grandparents as well as her maternal grandmother hail from the same region of Meizhou in eastern Guangdong, and she grew up tasting the unique food traditions passed down from generation to generation.

Hou, having worked in London at Spanish restaurant Camino, decided to use tapas as a base to create her tasting menu, presenting the rich and diverse flavours of Hakka cuisine in a new format. She highlights the gua bao dish as one of her signature creations, where the classic Hakka dish of slow-braised pork belly with preserved vegetables (one of her favourite dishes to eat growing up) is given an extra punch with pickled jalapeño and served in a handheld fluffy bun.

Another Hakka food tradition given a new interpretation is the tender radish ball, typically served during the new year as an auspicious dish. To kick off the meal, Hou takes the radish and presents it three-ways: braised with miso and elevated with dried tangerine; steamed and topped with bottarga and pickled radish; and deep-fried with iberico ham and topped with caviar, much like a Hakka croqueta.

HAKKA TAPAS

22-23 October 2021
By Devon Hou, Cobo House

 

Molasses Brown Bread, Morcilla Butter Cream

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Hakka Daikon Three-Ways

三式客家蘿白丸子

Braised | Miso | Dried Tangerine

Steamed | Bottarga | Pickled Radish

Deep-Fried | Iberico Ham | Oscietra Caviar

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Yellow Wine Smoked Eel

黃酒煙熏鰻魚

Triple-cooked Patatas Bravas | Hakka Yellow Wine Aioli | Black Garlic Mayonnaise

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Hou’s Braised Pork Belly

侯家梅菜扣肉

Gua Bao | Preserved Vegetables In Soy Sauce | Pickled Jalapeno

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Shredded Chicken Mustard Barley Rice

客家咸雞薏米飯

Chicken Emulsion | Crispy Chicken Skin | Chicken Jus

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Spanish Secreto Iberico & Pulpo

紅麴西班牙豬頸肉及章魚

Red Yeast-Marinated | Orange Carrot Puree | Takana Rice Cake

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Oolong Ap Chong Gang

烏龍鴨松羹

Crema Catalana Espuma | Tapioca Pearls | Candied Ginger | Winter Melon

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BOOK NOW

 

HK$1,180 per person

HK$680 for an additional 4-glass wine pairing

Menu items are subject to change without prior notice. Prices are subject to 10% service charge. 


Hakka Tapas at Tatler Dining Kitchen, 1/F, Haus, 38-40 Queen's Road Central, Central, Hong Kong

Hakka Tapas is the latest dining collaboration presented by Tatler Dining Kitchen at Haus, a venue that is the first of its kind by Mercedes Benz, IWC Schaffhausen and Tatler Dining Hong Kong. It follows pop-ups by Stephanie Wong of Roots (September 24-26, 2021), The Bombay East Indian Girl (September 8-18, 2021), Uza By Nikushou (August 10-28, 2021), Mandarin Oriental and Krug Kitchen (13-31 July, 2021), The Arcane Collective (13 June to 10 July, 2021) and chef Antimo Maria Merone (9 March to 8 May). Follow us on @tatlerdininghk and @tatlerdiningkitchen to hear more about upcoming pop-ups and chef residencies.