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A World Of Taste: Kitchen Dialogues：Episode 1: Finland

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Finnish chef Eric chose to work in Hong Kong in 2014, not only because his wife is a Hongkonger, but also because living in this city would give him access to ingredients from all over the world, a factor which facilitates further possibilities for chefs. He joined a newly opened restaurant three years ago as its head chef. By matching fresh sea urchin with the rye pastry used to make a traditional Finnish pie, he created a Nordic-Japanese fusion dish. He also makes his own XO sauce, pairing it with minimally cooked Nordic langoustine to bring new flavours. The restaurant was promoted to two Michelin stars within two years.
Eric, who is in his early thirties, believes that being a chef in Hong Kong is full of challenges. The people and things that he encounters in life, a cup of coffee, or even a casual chat can inspire him to come up with new creations.

Dishes introduced:
Karelian Pie and Sea urchin tart
Langoustine with XO
läskisoosi
Category
문화 - Culture
Tags
A World of Taste, 共融, 味之天下
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