Crave__February_2018
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at Beet<br />
“Iwanttocreateadishhonouringlocalingredientsthatcanbe<br />
found readily in Hong Kong, so I used beetroot from New Territories,<br />
as well as milk from Kowloon Dairy to create the cheese curd.<br />
Flavours come first, but I’ve used a Chiba turner to thinly slice the<br />
beetroot for a better looking dish.”<br />
Barry Quek, chef-owner<br />
Sheets of beetroot and the sprinkle of<br />
sproutedbuckwheatlendanearthy<br />
flavour, while the creamy cheese curds<br />
add an enticing smokiness. The sweet<br />
blackberry vinegar and crispy radicchio<br />
also add depth to the dish.<br />
xxx
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