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There's always an element of surprise from the food at St. George. The chefs shows us what to expect from this fancy European establishment, from an unusual vegetable soup with burnt flour foam to Bahrain oysters with shaved foie gras
There is always an element of surprise from the food at St. George. One of five restaurants and bars in Hullett House, this modern European establishment is led by Michelin one star chef Philippe Orrico who is striving to do something a little unexpected. The French chef says the main ingredient of the dish will always be the centre of the story, but there will be tweaks here and there to keep things fresh and exciting. Perhaps this is expected from a Pierre Gagnaire alumni (a celebrity French chef renowned for experimental cooking). To help us understand what diners can expect, we asked the chef to give us a detailed tour of the recommended dishes at St. George.
That includes a leek and potato soup, a starter that arrives in anything but a traditional soup format. The leek and potato soup is presented in a petite pourer next to the an almost empty big bowl only centred with fluffy-looking burnt flour foam. A skinny toast spread with Collonnata fat (an Italian variety of pork lard) is also balanced on the rim of the bowl. Watch this clip as the chef demonstrates how to savour this soup properly.
Another interesting starter is the smoked David Hervé oyster. According to Orrico, these bi-valves are from a boutique producer in Bahrain and are in high demand among upscale restaurants in Europe, prized for the seafood's well-balanced salty and earthy flavours. The chef lightly smokes the seafood then serves it in a light mushroom broth, then completes the dish with extra oomph by topping it off with shaved foie gras.
For mains, his signature dish is a roasted Iberico pork, topped with snails whilst prunes are tucked under the meat. Bite-sized pieces of ginger and lemongrass crumble also accompany this plate.
Odd ingredient combinations continue to the desserts at the hands of Hullett House's executive pastry chef Alex Watrin. Well-versed in creative and mighty refined post-meal treats, especially as he was formerly at London's prestigious Dorchestor Hotel, Watrin showcases his broad skills by marrying a rocket salad into a chocolate fondant. The greens are sweetened with icing sugar to cut the bitterness, then it's laid on top of chocolate dessert resting on a spongy biscuit andn drizzled with pistachio and chocolate sauce.
No.2 Canton Road, Tsim Sha Tsui, Kowloon. Tel: +852 3988-0000; www.hulletthouse.com.
Check out our earlier video on Hullett House here.
