Roots Eatery’s Stephanie Wong Presents Chiuchow Nostalgia For "Remixed Origins", A New Tatler Dining Kitchen Series
“Where is your heung ha?” (where is your ancestral village?) is a question that crops up on occasion among those of Chinese descent, pulled into conversations about family origins. In such exchanges, you might discover a common connection with your companion—perhaps both your great grandparents hailed from Taishan in southwestern Guangdong, and that’s why you both have memories of relishing glutinous rice balls floating in fragrant broth as children, or that a close friend of yours has Hakka roots. Tracing family lines can result in intriguing culinary discoveries, too, and for Tatler Dining Kitchen’s upcoming series of dinners, we have asked young chefs around Hong Kong to dig into and pay homage to their origins.
Kicking off the series on 24 September is Stephanie Wong of Roots Eatery, whose family hails from Puning in Guangdong province. At her French-Chinese bistro in the Star Street Precinct, Wong already presents a fascinating mash-up of Cantonese flavours and classical French technique, and this will be the first time she will draw upon nostalgic flavours and ingredients to create a reimagined Chiuchow feast that is equal parts old-school and future facing. Leaning into her French culinary training, Wong creates a menu that spins the familiar into the unexpected, with iconic Chiuchow ingredients such as Puning’s famed bean sauce, mustard greens, fish and Sacha sauce playing key roles.
Local lobster, chilli lemon gnocchi with goat cheese (Photo: Courtesy of Perrier-Jouët)
Razor clams, pickled Chinese mustard greens, mandarin orange (Photo: Courtesy of Perrier-Jouët)
Curry beef brisket, fried milk bun, Oscietra caviar (Photo: Courtesy of Perrier-Jouët)
The menu was designed to present “nostalgia in different formats,” explains Wong, with a focus on lesser-used items and bringing back foods that were trendy back in the 90s like grouper balls. Other items that are normally presented as supporting acts such as pickled vegetables suddenly experience the spotlight. The eight-course menu will also be paired with four glasses of Perrier-Jouët champagne, each cuvée complementing the flavours of Wong's cooking.
Seatings are available for dinner on 24 and 25 September, and for Sunday brunch on 26 September.
6:30pm - 10:00pm 24 & 25 September, 2021
12:00pm - 3:00pm 26 September, 2021
Chiuchow Chilled Big Eye Fish, Japanese Bafun Sea Urchin, Puff Pastry Bite
Curry Beef Brisket, Fried Milk Bun, Oscietra Caviar
Perrier-Jouët Grand Brut NV
Razor Clams, Pickled Chinese Mustard Greens, Mandarin Orange
Perrier-Jouët Blason Rosé NV
Local Lobster, Chilli Lemon Gnocchi with Goat Cheese
Giant Grouper, Curry Fishball Sauce, Roasted Chinese Almond Sauce, Sakura Shrimps
Perrier-Jouët Blanc De Blancs NV
Chiuchow Satay Roasted Veal, Piment Espelette, Chinese Kale
Perrier-Jouët Belle Epoque 2012
Oat Milk Ice Cream with Olive Oil, Caramelised Popcorn
Mini Doughnut with Black Sesame Filling
HK$1,080 per person
Additional HK$650 for a 4-glass Perrier-Jouët champagne pairing
Please enjoy responsibly
Price is exclusive of 10% service charge
Menu is for reference and may be subject to change
Chiuchow Nostalgia at Tatler Dining Kitchen, 1/F, Haus, 38-40 Queen's Road Central, Central, Hong Kong
Chiuchow Nostalgia 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 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.
Don't forget to visit the Omotesando Koffee pop-up on the G/F of Haus from now until 30 September, 2021