Word on the StrEAT: Kitchen nightmares, from power outages to clogged pipes and exploding siphons, Hong Kong’s top chefs recall their worst experiences
They’re at the top of their game now, but even the city’s chefs at Michelin-starred restaurants, or luxury hotels like the Grand Hyatt or Rosewood, once had to deal with a mess of their own making
We’ve all been there. We’ve all burnt some toast, overcooked a steak or steamed a fish too long – and ended up with disappointing meals. It happens to the best of us – even the pros at Hong Kong’s best restaurants.
Adam Catterall, head chef, Roganic Hong Kong
I’ll never forget this nightmare. One New Year’s Eve during dinner service, when it was a completely full house, the electricity got cut off at 7.30pm, no kidding. We completed the service using candles and the lights off our phones to continue serving dishes to our guests.
Our front of house thought it was incredibly romantic, but it was absolutely chaotic inside the kitchen. Truly a special moment.
Thomas Cabrit, executive sous chef, pastry, Grand Hyatt
One morning, I instructed a young team member to put 20 eggs into the mixer with a few grams of sugar to prepare a sabayon. He added the eggs, all right – but with the shells included!
