For the first time since MOTD officially opened its doors, Jimmy, who has over 10 years of experience in the catering industry who mastered in Western cooking techniques, has been invited to be the resident chef for a limited time, and will hold a total of six private, reservation-only French feasts - Le Voyage Orientale - from the 27th - 29th this month and 3rd - 5th next month.
Jimmy has worked for two of The Peninsula Hong Kong's leading restaurants, Felix, a local pioneer of new European cuisine, and Gaddi's, a leader in Western French cuisine, for 8 years. Inspired by the latter's cuisine concept, Jimmy travelled to England for over 2 years to further his studies and techniques in culinary. After returning to Hong Kong, he decided to establish his own name, which led to the concept of "French-Kong Cuisine", and insisted on preparing fresh local ingredients with French cooking techniques for a change.
Le Voyage Orientale consists of 6 dishes, all of which are based on ingredients commonly used in Chinese cuisine, with an innovative twist on multinational cooking techniques.
Winter Melon Soup Based Broiled Langoustine
The appetizer is Broiled Langoustine served with Chinese Winter Melon Soup. The soup base is prepared with dried scallops, octopus, dried flounder, winter melon and mushrooms, and is adorned with marigold leaf oil and essence simmered from the Langoustine shells to enhance the flavor of the dish.
Steamed Daily Market Fish with White Tom Yum Kung Bouillabaisse
A classic French dish, Bouillabaisse, is a traditional Provençal fish stew. A mix of local dollar fish and baby shrimps collected from the market is first boiled then grinded, later simmered at low heat and cooked into a thicker broth. Adding an Oriental touch, Jimmy adds a foamy accompaniment made of white Tom Yum Kung soup to intensify the freshness of Bouillabaisse with the lusciousness of coconut milk.
Spring Bamboo Shoots with Beef Tenderloi
For the main course, Jimmy handpicked local beef tenderloin as the star of the menu. Its meat is more tender than foreign beef tenderloin yet still gives off a strong aroma. On the side, the spring bamboo shoots are undoubtedly the most popular ingredient of the season, accompanied by stir-fried sweet potato leaves with Da Hong Pao Tea infused hollandaise sauce, gives this widely popular Western dish a local touch.
Le Voyage Orientale is now opened for reservation for a limited time only, dates and price as follow:
May 27th - 29th, June 3rd - 5th
Le Voyage Orientale (Six Courses): HKD $880