Earlier in March, British chef Tom Sellers of London’s acclaimed Restaurant Story was invited to cook two exclusive dinners at The Principal. We at Hong Kong Tatler Dining were invited along to sample Sellers’ contemporary British fare, including the likes of his much talked about beef dripping candle served with sourdough toast, and a rhubarb, custard and soda dessert served in retro milk bottles with paper straws.

One of the unexpected hits at the dinner was a deceivingly simple dish of sweet Roscoff onions served in a vibrant green apple, gin and lemon thyme sauce – the allium is deeply charred in a hot pan and simmered with plenty of butter, and Sellers says the dish is a homage to his father and the memory of his childhood trips to the fairgrounds, where the smell of grilled onions permeated the air. In the video above, Sellers’ explains the story behind the dish and his restaurant while plating up this elegant starter.