What were some of the obstacles you encountered
setting up CHINO in Hong Kong?
Staffing. There is high demand for restaurant staff in
Hong Kong, so it's hard to find good people. There are
restaurants opening almost every month in search of staff. It's
also difficult to find people who really actually like working
in the F&B industry. Some people work in F&B because it's
an easy job option—not necessarily for passion.
Could you break down the different components of
CHINO’s menu? What is Hong Kongese, Japanese,
Filipino or Angelenean about CHINO? What pushes
you to keep pushing culinary boundaries?
The main flavor profiles that CHINO focuses on are
Mexican and Japanese. We incorporate Hong Kong by
using some of the seafood from our local market in Kennedy
Town. Our chefs go to the market every day to pick out the
freshest seafood. We've grown a relationship with different
stalls over the years and they always save the best stuff for
us. Our Market Fish Ceviche with Yuzu Lime and Toasted
Cashews combines a bit of every profile. The market fish is
from Hong Kong, the yuzu is from Japan and the dish itself
is inspired by Mexican cuisine. All of our tortillas are made
in Los Angeles and imported to Hong Kong. I'm not trying
to mix everything together; I just mix what I think makes
sense. As for pushing culinary boundaries, I guess traveling
and eating at new restaurants regularly, and tasting the local
flavors and products feeds it.
“I decided to combine
my past and my present
culinary passions to create
CHINO—a family style,
neighborhood restaurant
with a fresh and creative
culinary concept.”
How has the general public reacted to your unique menu?
Everyone always thinks that we are just another restaurant
cooking "fusion” food. They think we are putting a few
flavors together to make it new and cool. But I am just
cooking what I know and that's Mexican-Japanese. Once
people try the food, they understand how well these two
cultures actually work together. Using Japanese ingredients
and cooking techniques to create our Mexican fare not
only adds interest but opens up palates to new, unexpected
experiences. People always think that Mexican food is just
tacos, but it's so much more.
If you could do over one thing in your career thus far,
what would you choose?
I would take more risks, travel the world and work
at different restaurants. Being knowledgeable of a place's
local cuisine and products is key to being a well-rounded
chef. Every time I visit a new country my first stop would
always be the local market. This excites me.
CHINO: 1B New Praya Kennedy Town, Kennedy Town, Hong
Kong. Visit their website at chinohk.com
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