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Le Chef, the signature fusion restaurant at Metropark Hotel Wanchai Hong Kong, has once again kept ahead of the dining trend curve by giving Hong Kong an exquiste taste of Galicia, a vibrant region in north-western Spain known internationally as a culinary paradise.
Now a sumptuous array of authentic Galician food is served up at the restaurant, and the master heading the kitchen is Chef Francisco Pazos, the one and only Galician chef in Hong Kong.
Located in the far northwest corner of Spain, Galicia is a historical region where gastronomy is one of its biggest attractions and traditions. The main lure of Galician cuisine lies in its sheer variety, in particular seafood, and the emphasis is always on the quality of the product. Hailing all the way from Galicia, Chef Frank, who joined Le Chef as the Executive Chef this March, is excited to be bringing some of his favourite hometown dishes to Hong Kong, including Clams in Fisherman Sauce, Octopus Galician Style and Garlic Prawns.
Seafood aside, Galicia is also reputed for its beef, being the origin of some of the best steak dishes in the world. Food critics around the globe often heap praise on the top quality of Rubia Gallega beef from Galicia, of which only ox meat is used for the Steak a Txuleton and Beef Cheek in Red Wine, which are also part of the à la carte menu meticulously designed by Chef Frank.
The Galician menu at Le Chef is recognisable yet original, with many dishes made with special ingredients imported from Galicia and exclusively available at Le Chef. Padrón peppers, for example, are native to Padrón, a quaint little town in Galicia. The most famous produce of Padrón, the peppers have a sweet and mild taste, making for a perfect side dish. Another unique delicacy is Broken Eggs over Perfect Fries, a beautiful homemade dish from a century-old recipe passed on from Chef Frank's grandmother. As the chef proudly says, the dish tastes exactly like how his grandma would make it.
The only Galician chef in Hong Kong, Chef Frank is keen to learn more about Asian culture. Since moving to Hong Kong, he has combined his growing knowledge of Asia with his creativity and adventurous mind in the kitchen, thus creating a host of innovative fusion dishes made with Asian and Western ingredients and cooking methods. Tempura Veggies with Romesco Sauce, Lamb skewers and Iberico Pork Presa with Seafood Sauce are some of the prime examples.
Coming from a warm, lively and jovial nation, Chef Frank believes that good food tastes even better when shared with loved ones. For this, he has created three set menus respectively for two, three and four persons, offering diners a variety of dishes with different flavours and textures. For the five-course Menu for 2, the scrumptious Pa AmbTomaquet with Tuna Mayo and Traditional Spanish Omelette make for a wonderfully light prelude to the award-winning main course – Txuleton, massive prime rib from Galicia served with perfect fries and Padrón peppers for a delicious bite. Menu for 3 carries seven courses including Pa Amb Tomaquet (bread with tomato) with Iberico Ham and Deep Fried Calamari, giving diners a taste of what authentic Galician cuisine is like. Menu for 4 is a hearty 9-course meal that leaves little to be desired. Grilled Prawns with EVOO is in line with the Galician devotion to dazzling seafood dishes, while Garlic Chicken is a feast for all the senses with the melt-in-the-mouth tenderness of the white meat. The three menus, which are available now until 30 September 2013, are respectively priced at HK$980, $1,380 and $1,580 (plus 10% service charge).
Online reservations made two days in advance will enjoy a 5% discount. Visa and Master cardholders are entitled to a 15% exclusive discount offer.
