Cooking outside the lines
Hello,
Hong Kong’s diners have some of the sharpest palates in Asia, yet we’re still playing catch-up in the global culinary innovation race. But fear not, a vanguard of restaurants is stepping up to the plate, pushing the boundaries of what’s possible on a dish. These trailblazers are boldly going where no chef has gone before, and it’s high time we celebrated their fearless creativity.
We also sat down with Russell Doctrove, executive chef at Jimmy’s Kitchen, to uncover how he’s injecting modernity into this beloved classic. Plus, discover how Black Sheep Restaurants transports you to royal India with Prince and the Peacock, get the scoop on Shingo Gokan’s new venture, and stay tuned for more delicious updates.
Stay hungry,
Fontaine Cheng
Dining Editor, Tatler Hong Kong
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MORE DINING STORIES
This week in dining news, Shingo Gokan to open new bar in Central, Tin Lung Heen and Man Ho team up for exclusive dinners, and more
Jimmy’s Kitchen executive chef Russell Doctrove on modernising the restaurant and bringing his own brand of magic to Pedder Building
How Black Sheep Restaurants brings a slice of royal India to Prince and the Peacock
Experience elevated bubble tea and cocktails at the new Potion House location in Central
Tatler Tidbit 🍡
Acclaimed chef Siu Hin-chi of Ying Jee Club and rising star Oliver Li from Feuille have teamed up to launch Jee, a new contemporary Cantonese restaurant in Central. Blending tradition with innovation, Jee will offer dishes like crispy silky fowl with Moutai and fried garoupa with a trio of scallions. The restaurant opens on July 8, with dinner starting at HK$888 and lunch from HK$388. Watch this space for more and follow the opening here.
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