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Scallop x Chef Eric Heijkoop
16/12/2011
Eric Heijkoop, the new Chef de Cuisine of Le 188° Restaurant & Lounge, Harbour Grand Hong Kong, will present his wittily crafted series of scallop dishes from January to March 2012.
A Dutch national with a Chinese mother and siblings all over the world, Chef Eric has a distinctive perspective on food. He embraces cuisines from five continents. He manoeuvres every ingredient with a plot in mind. He destroys a traditional dish and reconstructs it to an unprecedented handicraft. He, begins the performance with scallop.
Blessed with an ingenious brain, Chef Eric places scallops with other food ingredients into varying contexts, creating new levels of flavours. This chessboard-like appetizer, Salad of Raw Scallops, Tuna and Tomato, requires diners to eat in the following sequence – scallop, tomato and then tuna. “Scallop is light in flavour. Tomato helps to refresh taste buds before savouring the next ingredient,” expressed Chef Eric, “The interesting part follows: I have five herbs to go with them, chervil, sage, basil, dill and micro herbs. One piece on top of each of the cube-shaped “chess piece”, plus two sauces, namely lime and ginger. This way, I will have at least 30 combinations, resulting in 30 different flavours.”
Deconstruction gives paella, Spanish famous dish, a new interpretation. Having lived in Madrid, Spain for years, Chef Eric plays with paella thousands times, and here he presents one of his favourite versions. No longer is it in a pan. Risotto is cooked with saffron, then rolled with Indonesian black tiger prawns, topped by clams and accompanied by pan-fried scallops, forming a paella roll. This Scallops with Paella Roll, Cappuccino of Prawns is a perfect illustration of how he deconstructs while preserving the original appeal.
Chef Eric’s Asian blood drives his passion for spring rolls. The draw of this Pan-fried Scallops, Octopus, Spring Roll of Lobster, Ginger and Lemongrass Sauce is the mixture of European and Asian styles. The lobster spring rolls are sautéed with Asian ingredients like ginger, lemongrass sauce and sesame oil. Scallops are pan-fried without much seasoning to keep its saltiness from the sea. As to the octopus, it is boiled until soft and wrapped in cling film to soften its fibre, a traditional Spanish way.
From ordinary to extraordinary, Chef Eric transforms scallop into six pieces of invention, and there will be more to come.
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Contact: Wings Mok – Director of Marketing Communications
Tel: 852-2121 2637
Fax: 852-3908 6869
Email: wingsm@harbourgrand.com
E-mail: hghk@harbourgrand.com
Harbour Grand Hong Kong
MTR Fortress Hill Station
Exit A, 23 Oil Street
North Point, Hong Kong
E-mail: hghk@harbourgrand.com
