We invited the leading voices of the culinary scene to share their gastronomic interpretations of the city they call home
The gastronomic landscape has shifted dramatically over the past 40 years. With restaurants opening (and closing) at an unprecedented rate, and the merry-go-round of fads ever spinning, it can be easy to lose sight of what gives Hong Kong its unparalleled and irreplaceable identity as a foodie’s paradise. To celebrate the city’s unique culinary heritage and the people who have shaped it, we set four chefs a challenge: identify a quintessential local food that encapsulates what Hong Kong means to them, and use it to create a dish that expresses their point of view. The resulting works of art manifest the compelling energy of Hong Kong in wonderfully delicious ways.
See also: How 4 Leading Chefs Interpret Hong Kong In A Single Dish
Vicky Cheng, VEA
The inspiration: Cantonese “white cut” chicken rice with ginger and scallion sauce
The dish: Cheng created a dish of sous vide marinated chicken breast brushed with a rice water glaze (reduced from strained congee liquid). “We have a lot of sushi rice in the house for different dishes, but I went out to get jasmine rice just for this—the aroma is different.” Alongside it is a crispy chicken thigh and a Shanghainese-style Chinese cabbage braised in cream, butter, milk and aromatics, and topped with a sheet of Iberico pork fat. The dish is finished with a chicken jus that is bolstered just before serving with a classic ginger and scallion oil. “I use Hong Kong’s yellow chicken. Anytime a chicken dish appears in my restaurant, it will be this local bird,” Cheng says. “For me, it’s one of the Hong Kong ingredients I am most proud of.”