House dishes inspired by chefs’ childhood favourites – Andō’s Agustin Balbi, Salisterra’s Cary Docherty, The Dining Room’s Giovanni Galeota, Grand Majestic Sichuan’s Theign Phan and Yuan’s Law Chak Kei offer recipes
- Dishes at some of Hong Kong best restaurants include earthy family recipes like Neapolitan mesca francesca and Chinese white pepper pig’s stomach chicken soup
- Refined versions of matsuke chrysanthemum tofu soup, hamachi escabeche and butter tarts all started out as beloved family favourites
Giovanni Galeota – The Dining Room, Rosewood Hong Kong
Mesca francesca ‘fagioli e frutti di mare’
This is a true masterpiece of Neapolitan cuisine, showcasing the best of the region’s seafood and culinary traditions. This dish also evokes fond memories of my childhood, as it was a staple for family celebrations and was often prepared by my grandmother and mother for Sunday lunch, which definitely holds a special place in my heart. To create this dish, I have followed the recipe left to me by my grandmother in a letter, by using the freshest seafood caught from the nearby Mediterranean Sea and Atlantic Ocean, and for the sauce: controne beans, one of the most delicious beans in Italy, renowned for their delightful sweetness and creamy texture.
At The Dining Room in Rosewood Hong Kong, I adjust the recipe slightly by using a mix of Japanese and Mediterranean seafood and showcase this memorable dish with table-side service – to give our guests the same feeling I had when it was served to me as a child.
Ingredients – white bean sauce
2.5 litres of water
500g white beans (soaked in water overnight)
40g pork cheek (guanciale)
50g carrot (brunoise)
50g celery (brunoise)