The US Potato Chef's Competition

The US Potato Chef's Competition

Brought to you by:   Foodie  Foodie  | almost 3 years  ago

For the month of June, 14 chefs across Hong Kong will battle it out with their potato dishes

It's our second year running for our chef's competition in collaboration with the US Potato Board and we are excited to have over 14 chefs competing with their original dishes this year. The dishes are up on their menus for the entire month of June, so if you like what you see below, go out and try them yourselves. 


1. Azure Restaurant Slash Bar

Chef Luke Lawrence Barry

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Born and raised in South Africa, chef Luke's thirst to travel has seen him work his way around prestigious restaurants from his home town to Shenzhen and now Hong Kong. He joined the Rhombus family last year and now leads the Azure kitchen team to amaze international diners with unique gastronomic creations.

Dish

Five Taste Sensations

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2. Chicha

Chef Arturo Melendez

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Tucked away on Peel Street, Chicha serves the best Peruvian food in Hong Kong with good quality ceviche and an impressive drinks list of Pisco cocktails and great wine. Hailing from Peru and having trained at different prestigious kitchens across the globe, Chef Arturo has been heading up Chicha since 2002. His fun and modern take on Peruvian cuisine means that you'll find Asian flavours and European cooking techniques in traditional dishes. Chef Arturo certainly is a chef full of ideas and his potato dish reflects Chicha's fun menu. 

Dish

PAPA EN TRES TEXTURAS – POTATO THREE WAYS

Creamy yellow potato, aji amarillo dressing

Purple potato, edamame, dry tomato, sautéed pineapple, aji amarillo butter

Crispy new potato, coriander, ginger

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3. Culinart

Chef Stanley Wong

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Chef Wong's Southeast Asian and Continental culinary style is distinctively contemporary and reflects his upbringing in Germany with a German mother and Chinese father. Chef Stanley's eagerness to find his Chinese roots paved his emergence towards a professional career journey of over 30 years, spanning a series of select positions at award-winning hotels and Michelin-starred restaurants and eventually leading him to Hong Kong. He currently runs his private kitchen, Culinart, in Wong Chuk Hang and was second runner up in last year's Potato Chef's Competition. 

Dish

Truffled US potato mousse with foie gras brulée and pickled potato confetti

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4. Frites

Chef Simon Lynch

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With a love for cooking that dates back to his early years, Simon started in his first professional kitchen at the age of 16 and has worked as a chef in Florida and in Manchester since. Having gained an international presence, Simon was invited to Hong Kong in 2010 to meet with Concept Creations Executive Chef Michael Van Warmelo. Simon then moved to Hong Kong to become the Head Chef of Tapeo, and later Frites in Wan Chai. Having cooked for locals and expats alike for 4 years, Simon says proudly “this is home”.


Dish

U.S. potato sorbet with Belgian waffle, candied potatoes, blueberries, pecans and maple syrup

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5. Ista - The Curry Place

Chef Shailendra Singh

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Located in Lan Kwai Fong, Ista serves Indian Cuisine in a luxurious setting. Their menu offers an array of Indian street-food favourites, tapas-style appetizers, curries and biryani for the classic Indian fare. Chef Shailendra has previously worked at hotels and prestigious restaurants across India before joining Ista to head up their kitchen.

Dish

Stuffed Tandoori Potato - Barbequed Potato stuffed with cottage cheese, dry fruits and Indian herbs.

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6. Kinsale

Chef Christopher Kerr

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Australian-born Christopher Kerr spent much of his life travelling, cooking at restaurants across Europe and the Pacific before bringing his innovative culinary style to Hong Kong with the launch of Kinsale as the Executive Chef. Kerr is deeply passionate about modern, wholesome British cuisine and that has no doubt played an influence in the creation of the Kinsale menu, which boasts European comfort food with an international twist. With his love of food and a wealth of experience, Chris and his team focus on nothing but the freshest, finest ingredients in the market.


Dish

Sticky slow cooked pork belly with PFC (purple potato puree, russet potato foam, fingerling crisps) of US Potatoes, Jack Daniels, honey & soy glaze

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7. K-Town Bar & Grill

Chef Amrit Kumar 

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Dish

Grilled Filet Mignon 8oz with Roast U.S. Yellow Flesh, Round Red Russet potatoes served with rocket and red radish salad

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8. Oolaa

Chef Oscar Coustodio

Chef Oscar has developed a wide range of culinary skills during his years in Hong Kong and since opening Oola on Bridges street, Chef Oscar has been instrumental in developing the extensive menu where he loves developing new and exciting taste experiences for the customer. During his time at Oolaa, the restaurant has won many awards and recognition, and is famous for the fantastic breakfast offerings.

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Dish

Panfried Seabass in lemon butter sauce served with russet potato wrapped in bacon and purple potato mousse topped with yellow flash shoe string fries

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9. Regal Oriental Hotel

Chef Ken Chan

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Chef Ken Chan started his career as a chef in 1994, accumulating over 21 years of professional experience, and has been with Regal Oriental Hotel since 2010 and he is now a member of the Hong Kong Chefs Association. Having worked in different hotels and restaurants, Ken has gained rich insight on creating new fusion cuisines, especially with American and Italian dishes. Ken is also active in the media, through which he hopes to pass on his soul and spirit of culinary art.

Dish

Baked seabass in filo pastry, gnocchi and potato grissini served with tomato potato sauce

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10. SAAM

Chef Patrick Dang

Born in Hong Kong and raised in Australia, chef Patrick takes influences from his extensive travels and encompasses world cuisine in his menu at SAAM. He focuses on seasonal, sustainable food cooked with precision using innovative techniques that you'd find in most fine dining establishments. The modest décor and price tag at SAAM however, reflects a humble approach to food, making it a unique place for high quality food in a comfortable environment. 


Dish

Four Seasons of Potatoes

Spring : Potato Espresso | Potato Espuma | Morel

Summer: Potato Gelato | Salmon Caviar | Avocado

Autumn : Potato “Linguini” | Foie Gras

Winter : Potato “Porridge” | Parmesan | Country Ham

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11. Shore

Chef Sammy Flores

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Sammy Flores started his culinary career at a young age, and has worked his way up to his current position as Executive Chef of Shore Steak. He sees the potato as the perfect accompaniment to beef — be they hand-cut and triple-cooked for a dry-aged steak, baked and served with a dollop of butter and sour cream for a tenderloin, or even whipped with truffle oil as a great garnish for a slow-braised oxtail. He says he’s in it to win it.

Dish

US Potato “Risotto Style” - mascarpone, black truffle, baby green peas

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12. Souvla

Chef Samir Prahan

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This contemporary Greek restaurant in Lan Kwai Fong is often frequented by the Foodie team. Their smoky aubergine dips and zingy salads keeps us coming back every time. Chef Samir's passion for food shines through and having previously worked in Spanish, Peruvian and European style cuisines he takes influences and incorporates and adapts new flair into the Souvla menu. 

Dish

Greek purple potato koupes filled with smoky eggplant and roasted tomato, fingerling potato and dill crisps, red pepper and russet skordalia, pomegranate molasses, lemon yoghurt

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13. Tapeo

Chef Kenny Yip

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Nurturing a love for cooking and all things food at a young age, Kenny Yip started cooking school at 17 and worked at M at the Fringe in Hong Kong, later being transferred to M on the Bund in Shanghai following the recognition of his flair in cooking. Later, Kenny got to know Concept Creations’ Executive Chef Michael van Warmelo and was invited to work with him for Tapeo since 2013. Now, he oversees both the Central and Sai Wan Ho branches of Tapeo, bringing with him the experience he’s gained from over the years.  

Dish

Lemon drizzle & US potato cake & homemade salted caramel ice-cream

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14. Wagyu Central

Chef Saghir Ahmed

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A reliable spot for breakfast and all-day dining, Wagyu serves steak, surprisingly, and a whole menu of Asiam, Middle Eastern and Mediterranean dishes. 

Dish

Chicken Saltimbocca with U.S. Russet Dauphinoise Potatoes served with green asparagus and cherry tomato

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If you want to try any of these dishes, head down to any of the 13 competing restaurants and try them throughout June.

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