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Food is a fundamental need of human beings and a common language between races and cultures. French cheese, Kosher bread, Turkish kebap, Spanish tortilla, Brazilian chicken pie, Russian soup Borscht and a lot more are always on the list of country signature food. Placing dishes around the globe on you dining desk brings you a brand new journey towards to world. As an international city, Hong Kong has such a diverse cultures and countless choices of food from different countries. You can find restaurants always ready for your enjoyable meals on roads and alleys. For sure native chefs are the key of presenting the features of food cultures and backgrounds. Hong Kong has been alluring foreign chefs to stay, work and live here. How can they fit themselves into the community through delicious food? In what way can they keep the characteristics of their own cultural cuisines and suit them to the tastes of Hong Kong people at the same time? How can they balance the variations of food culture between places? Are they having a different lifestyle in Hong Kong comparing to their home countries?

‘A World Of Taste: Kitchen Dialogues’, a 14-episode half-hour series programme, is going to bring you a further understanding on foreign cultures through fabulous country cuisines in Hong Kong as well as how social inclusion applies, the livings and social involvement of native chefs here.

最新

LATEST
16/04/2024

A World of Taste: Kitchen Dialogues

France is a country full of art, fashion, literature, film, architecture, etc. are all at the cutting edge of the times. While French cuisine gives an impression of elegance and sophistication, this episode's French Executive Chef Nicolas Boutin has been practicing cooking all over the world for many years, and in 2013 he stopped in Hong Kong to start another stage of his career. Nicolas likes the rhythm of life in Hong Kong, and can also find a personal quiet place in the prosperity.

The Croque Monsieur that first appeared, Nicolas can already highlight the French taste with simple ingredients. In addition, Pork Belly glazed with Caramel Jus and Roasted Yellow Chicken is a combination of skills and the French cuisine of the mind. And the combination of Beef Tartare can definitely appreciate the chef's creativity.

重溫

CATCHUP
02 - 04
2024
RTHK 31
  • Episode 13: France

    Episode 13: France

    A World of Taste: Kitchen Dialogues

    France is a country full of art, fashion, literature, film, architecture, etc. are all at the cutting edge of the times. While French cuisine gives an impression of elegance and sophistication, this episode's French Executive Chef Nicolas Boutin has been practicing cooking all over the world for many years, and in 2013 he stopped in Hong Kong to start another stage of his career. Nicolas likes the rhythm of life in Hong Kong, and can also find a personal quiet place in the prosperity.

    The Croque Monsieur that first appeared, Nicolas can already highlight the French taste with simple ingredients. In addition, Pork Belly glazed with Caramel Jus and Roasted Yellow Chicken is a combination of skills and the French cuisine of the mind. And the combination of Beef Tartare can definitely appreciate the chef's creativity.

    16/04/2024
  • Episode 12: Jordan

    Episode 12: Jordan

    Jordanian Chef Tarek Alali came to Hong Kong in 1997 on his own. Once he got here, he had fallen in love with Hong Kong already. Now he has his family here and owns a few restaurants. Jordan and the neighboring countries were called the Lavent region in history. The Levantine cuisine is one of the main branch of Arabic cuisine. It focuses on the freshness of the ingredients. Hence, chef will not over spice the dishes. Besides making local Jordanian dishes, Tarek also invented a spaghetti dish called “Love HK”, which includes his favourite ingredients like fermented bean curd, Lobster, cream and so on. This dish is inspired by his 25 years living experience in Hong Kong.
    Dishes introduced:
    1. Tabooleh
    2. Kibdeh – Chicken Liver
    3. Maqloobeh
    4. Love HK

    09/04/2024
  • Episode 11: Spain

    Episode 11: Spain

    A World of Taste: Kitchen Dialogue

    Alex FARGAS from Spain has worked in Australia, Beijing, Shenzhen and Dubai since 2007.
    He came to Hong Kong in 2010 and became the founder and chairman of the "Asian Spanish Chefs Association".
    Actively introduce Spanish food culture to Hong Kong people.
    For the Spanish cuisine to be demonstrated this time, the first choice must be [Spanish Paella].
    From the material, the appearance to the taste, it is simply impeccable. And another thing that Hong Kong people cannot resist is [Roasted Suckling Pig].

    ALEX and the two daughters love Hong Kong very much,
    During the holiday, I will go to Aberdeen to buy seafood.
    Parent-child time can teach you how to cook hometown desserts

    02/04/2024
  • Episode 10: Mexico

    Episode 10: Mexico

    Mexico, located in North America, gives a warm and energetic impression which similar to the authentic Mexican cuisine is mainly made of colourful peppers and tomatoes. Mexicans love spicy which can use fresh peppers to make a variety of sauces to match appetizers and soups and main course. Pepper and corn are the two most important crops in Mexico. Compared with the staple food of Asian society is rice, the staple food of Mexicans is tortilla. Tortillas of different shapes and heating methods are combined with different fillings to form a variety of snacks.

    Alejandro Ramirez Perez from Mexico City traveled around Europe, America and Asian countries. He came to Hong Kong as a main chef in 2016. This time we invited him to introduce several special tortillas, homesickness Mexican Bunuelos de rodilla, and cuisine shown at important festivals, cooking with mole sauce. Alejandro will also share his inclusion and adaption into local life in Hong Kong and look forward to planning for his future career.

    Mexico cuisine :
    1. Bunuelos de rodilla 2.Crab tostadas 3. Enmoladas de pollo 4. Tacos al pastor 5. Tacos de Cochinita 6. Fish tacos

    26/03/2024
  • Episode 9: Argentina

    Episode 9: Argentina

    Argentinian Chef Nelson was hired by a company to open a Argentinian Steak House in Hong Kong in 2005. Later, he opened his restaurant and also met her wife Mavis because of the steak. Now they have a 2 years old daughter. Nelson brings the traditional Argentinian taste to Hong Kong by making Empanadas and Alfajor, two local snacks from Argentina. Also he teaches us how to grill a good steak and introduces different parts of steak.

    Dishes introduced:
    1. Provoleta
    2. Steak
    3. Empanadas
    4. Alfajor

    19/03/2024
  • Episode 8: Egypt

    Episode 8: Egypt

    Mohsen, a chef from Egypt, started to work in Hong Kong in 2001 because of brother’s invitation. Later on, he got the chance to have his own Egyptian restaurant. He even develops his family here in Hong Kong, in Kennedy Town. Having his own chef family in blood, Mohsen insists on using the Egyptian traditional cooking method to make Shish Taouk. Using fresh ingredients is crucial to Egyptian food. He created a new recipe for Fish Fillet with Okra which can add his own characteristic into it as well as maintain the traditional features.

    Dishes introduced:
    Shish Taouk
    Okra Tagine with Fish

    12/03/2024
  • Episode 7: Ethiopia

    Episode 7: Ethiopia

    When we talk about Ethiopia, you may think of the famine or civil war. However, Ethiopia is a country that owned a rich culture and history, and it has its own special cuisine and dishes.

    In Wong Chuk Hang, there is a restaurant serving African cuisine. Charlene, the owner of the restaurant, is from Hong Kong. She was inspired by the experience of a trip to Africa and she wanted to promote African culture in Hong Kong. When she returned to Hong Kong, she started her own restaurant business. The restaurant is now serving different kinds of African cuisine, such as Uganda and Ethiopian cuisine.

    Rahel, the chef of the restaurant, is responsible for the Ethiopian cuisine, She came to Hong Kong 5 years ago and met Charlene in a coincidence. She then started her life as a chef in Hong Kong.

    Introducing Dishes:
    1. Injera
    2. Doro Wat (Ethiopian Chicken Stew)
    3. Coffee Buna (Ethiopian Coffee Ceremony)

    05/03/2024
  • Episode 6: Germany

    Episode 6: Germany

    The 6th episode of 'A World of Taste: Kitchen Dialogue' presents you with the signatures of Germany.

    Jan Hilger, a fashion-industry professionist who has been occasionally working and staying in Hong Kong and Asian area for over 20 years. He starts to get involve to German restaurant as a consultant from the beginning of year 2021, responsible for menu development and promotion management.

    Joylyn Galamay, chef and manager of the place, who has been working there for more than 20 years also. She is experienced on German cooking and used to work with German and foreign chefs back then.

    Two people collaborates and turns the restaurant into a more German, more HK local-friendly place. Their social participations are also shown in their personal life. As non-locals here, they can still fit into this diverse city. Not only applying to themselves, making their customers enjoying the moments in the restaurant are their common goal.

    27/02/2024
  • Episode 5: Turkey

    Episode 5: Turkey

    Turkish cuisine is referred as one of the world’s three major cuisine types, along with Chinese and French cuisines. Turkey has a long history of food culture which is both diverse and inclusive. However, in the eyes of many Hong Kong people, Turkish cuisine is no more than kebab. In fact, healthy vegetarian food can also be featured in Turkish cuisine. Buran came to Hong Kong from Turkey after he met his wife Grace. He opened a restaurant in 2009 and later moved it from Mong Kok to Ma Wan. The restaurant features vegetarian dishes, and he wants to promote the taste of his homeland. Apart from running a restaurant, Buran also organises various workshops for handicrafts such as making desserts and Turkish lamps and lanterns, so as to share the happiness and knowledge with people around him. For Buran, the most important issue is to teach people how to make Turkish sand coffee. In recent years, he has been keen on the coffee culture that has been inscribed onto the UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity, and he hopes to promote this brewing skill.

    Dishes introduced:
    Sıkma (Turkish warps)
    Menemen (Veggie fried eggs)
    Salad with Carrot Sauce
    Lamb with Chickpeas

    20/02/2024
  • Episode 4: Peru

    Episode 4: Peru

    A split-second decision changed the trajectory of Abel’s life. In 2014, he accepted a friend’s invitation without a moment’s hesitation and left his hometown in Peru to work as a chef in Hong Kong. Abel originally planned to stay in Hong Kong for two years, but ended up finding his true love. He not only put down roots here, but also started his own business by opening a restaurant specialising in traditional Peruvian cuisine. He even imported a special oven from Peru to make authentic Peruvian roast chicken in his effort to promote Peruvian food culture.

    Dishes introduced:
    Chicha Morada
    Ceviche
    Lomo Saltado

    13/02/2024