Eating Farm to Central Table
Farm to table seems to be unbelievable in Hong Kong such a metropolitan city. In fact it is possible to do that since there are farms in some areas of New Territories and outlying islands. There is a newly opened fusion French restaurant "Root" in Central, which aims to apply "farm to table" concept as much as they can.
Before opening the restaurant, head chef Vito & his wife CC spent over 8 months visiting various organic farms all over Hong Kong such as those in Tai O, Yi O etc until they found the right ingredients for their kitchen. They were also surprised that they could find ingredients like pumpkin flowers that are rare to see in local markets.
Vito Chan, head chef
For example, the Cactus Salad they do uses cactus from local farm mixed with fermented miso onion and herbs.
CACTUS SALAD WITH CAVIAR, FERMENTED MISO ONION, HERBS AND ROSEMARY OIL
Another signature dish is their yellow chicken. Vito ages yellow chicken from local farm for a week and slow cooks it at 62 degrees Celsius for an hour. After putting on maltose, the chicken is pan seared with crispy sunflower seed kernel on top. The chicken is so juicy with a bit of smoky flavour coming from slow-cooked onion rings with onion powder.
PAN SEARED DRY AGED YELLOW CHICKEN WITH JERUSALEM PUREE, GRILLED CANDIED ENDIVES AND SUNFLOWER SEED SALT
SOUS VIDE ABALONE WITH CONFIT YOLK, FERMENTED RICE AND CURED WASABI
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