The former executive chef of Mandarin Oriental talks creativity, El Bulli, and getting back to simplicity
Earlier in September 2017, we announced the opening of Restaurant Uwe, the eponymous restaurant of former Mandarin Oriental executive chef and the Krug Room front man Uwe Opocensky. As soon as the new restaurant soft opened, it was immediately fully booked for the next six weeks. Opocensky spent a candid morning with us at his new restaurant, showing us first hand what he has got up his sleeve at this new establishment.
The new Restaurant Uwe is small, considerably smaller than Beef and Liberty, which Opocensky also manages for the same group. “We first looked at the space, and thought this could be a spot for a pop-up for three to six months just to see how well the responses could be,” explained Opocensky. “I felt more in love with the intimate space, small but still holds four seats more than the Krug Room. The high ceiling caught me.” The petite dining space formerly housed Mediterranean restaurant Bayta, seats 16 guests. “We put together the restaurant within a month’s time, including having a birch tree installed at the centre of the restaurant. It is like having a piece of nature in the living room, which is the feel I hope to get in this new establishment.”
Uwe Opocensky is no stranger to fine dining. He was born and raised in Germany and started his first apprenticeship in a small village he grew up in. By age 30 he has made executive chef and moved to Asia, landed at the Aberdeen Marina Club before earning his placement at Ferran Adria’s El Bulli. “I was really lucky to be one of 25 successful placements for my year, out of 5,000 applications Adria’s restaurant,” recalled Opocensky. “I spent six full months at the restaurant, unlearning everything I ever learned and built new knowledge in the process. “ Opocensky moved on to head up the Mandarin Oriental flagship in Hong Kong, and for nine years spearheaded dining promotions with masters such as Thomas Keller, Ferran Adria, and Daniel Humm. He moved on to lead Beef and Liberty, building the brand and expanding the burger shop in Hong Kong and the greater China region until now.