Utilising the live fire ovens ovens at Interval Farmacy, The Chairman founder Danny Yip looks to bring his famed char siu to new heights
For those who despair at the thought of reserving a table close to half a year out at The Chairman, there is a glimmer of hope: the award-winning Cantonese restaurant is partnering with Interval Farmacy at Cyberport for a two-night-only dinner in early January themed around the use of live fire cooking techniques.
The collaboration has been six months in the making, when The Chairman's owner and founder, Danny Yip, recognised an opportunity to level up his culinary experimentation with the use of Interval Farmacy’s charcoal grill and Stefano Ferrara custom-built wood-fired pizza oven.
See also: How Hong Kong's The Chairman Restaurant Redefines Chinese Fine Dining
“We only started making char siu two years ago, and Keung (The Chairman’s head chef Kwok Keung-Tung) and I really wanted to experiment with the idea of ‘fire’, and have done a lot of research—but our own kitchen has its limitations. So when I saw the ovens at Interval Farmacy, it clicked," he explains.
The ensuing months saw a flurry of testing and ideation—"We’ve been doing R&D almost weekly at each other’s restaurants", says Josh Ng, one half of the Twins Kitchen consultancy, who operate Interval—resulting in an eight-course menu that elevates the process of cooking with fire to a new plane.
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