Given the ever-changing dining scene in Hong Kong, restaurants are always on the lookout for fresh new ideas to stay on top of their game, whether it’s seasonal dishes or, sometimes, a new chef. Coincidentally, a number of top restaurants have welcomed newly appointed executive chefs in recent months, and they’ve been busy introducing new menus and breathing new life into their respective kitchens. We’ve rounded them up for you so you’ll know where to go for your next dinner date.
Chef Adachi Seiji, Sushi Ta-ke
Recently appointed as executive chef at Sushi Ta-ke, chef Adachi Seiji comes from Kumamoto, Japan, and is equipped with more than 20 years of culinary experience. He first came to Hong Kong in 2005 when appointed as head chef of Sushi Ginza Onodera. Before his recent appointment at Sushi Ta-ke, he was trained under fourth-generation master Mamoru Sugiyama, the consulting chef of the restaurant, to master the art of traditional Edomae sushi before going on taking the helm of the restaurant.
Chef Adachi Seiji has just launched his new omakase menu (HK$1,500pp) at Sushi Ta-ke, with highlights including fresh Japanese sea urchin in its shell and monkfish liver in red wine sauce.
Sushi Ta-ke , 12/F, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong, +852 2577 0611, sushitake.com.hk
Chef Xavier Boyer, Gaddi’s
Gaddi’s at The Peninsula Hong Kong welcomed a new team of culinary experts led by Chef Xavier Boyer this past February. From the L’Atelier de Joël Robuchon restaurants in Paris, London, New York and Taipei, to Le Cinq at Four Seasons Georges V in Paris, chef Boyer has enjoyed a celebrated Michelin-starred career and is renowned for his deceptively simple approach to classical French cooking. He believes that less is always more and prefers to carefully select flavours for each dish, allowing the ingredients to shine.
Chef Boyer’s new signature dishes includes Australian “black market” beef fillet with black truffle, and The Pen Egg, a playful and sophisticated take on a breakfast classic that the chef’s created especially to be paired with Krug Grande Cuvée Champagne.
Gaddi’s, 1/F, The Peninsula Hotel, Salisbury Rd, Tsim Sha Tsui, +852 2696 6763, hongkong.peninsula.com
Chef Andrea Accordi, Four Seasons Hotel Hong Kong
Having travelled and worked in different cities around the world such as Florence, St. Moritz, London, Phuket and Bangkok, chef Andrea Accordi, new executive chef at the Four Seasons Hotel Hong Kong, not only speaks four languages, but is also multilingual in terms of cooking. According to him, “Every country cooks the same ingredient differently. To be successful in the kitchen, it’s important to understand this.”
Accordingly, chef Accordi is renowned for blending different flavours from various cultures, and he has just unveiled new menus for The Lounge, Blue Bar, In Room Dining and the Pool Terrace.
Four Seasons Hotel Hong Kong, 8 Finance Street, Central, +852 3196 8888, fourseasons.com
Chef Jayson Tang, Man Ho Chinese Restaurant
Born and raised in Hong Kong, chef Jayson Tang is the new executive Chinese chef at the award-winning Man Ho Chinese Restaurant at JW Marriott Hotel. With over 10 years of culinary expertise acquired from five-stars hotels and restaurants such as the Michelin-starred Tin Lung Heen at Ritz-Carlton, Chef Tang specialises in bringing a fresh approach to his exquisite culinary creations.
His signature dishes include the sautéed crab claw with egg-yolk sauce and the deep-fried pork roll stuffed with foie gras and raspberry, both available starting mid-August.
Man Ho Chinese Restaurant, Level 3, JW Marriott Hotel Pacific Place,, Pacific Place, 88 Queensway, +852 2810 8366, marriott.com
Chef Samuel Wilkes, Zuma
Celebrating its nine-year anniversary, Zuma has upped their game this year by welcoming executive chef Samuel Wilkes, a native New Zealander, to the culinary team. Chef Wilkes has worked as chef de cuisine at Raffles Hotel in Singapore, executive chef and director of culinary operations at City of Dreams and Melco-Crown Entertainment, as well as Zuma in Dubai.
His simple, “back to basics” approach to cooking and innovative use of ingredients have made his new dishes a delight for the palate. Signature dishes includes the “Ten-goo” 100 percent sustainable bluefin tuna and the spicy chicken breast with homemade chilli sauce and nashi.
Zuma, Landmark, 5/F, 15 Queen’s Road Central, Central, Hong Kong, +852 3657 6388, zumarestaurant.com
Chef Joey Sergentakis, The Continental
Newly on board at The Continental, executive chef Joey Sergentakis (who doubles as the executive chef at Mr. & Mrs. Fox) has presented an all-new menu for the restaurant, with inspiration taken from his past experiences working with iconic chefs including Phillipe Rochat, Daniel Boulud and Gray Kunz.
All dishes are based around the best seasonal products, and his signature dishes includes the British lamb and blue lobster from Wales.
The Continental, Level 4, Pacific Place, +852 2704 5211, thecontinentalhongkong.com