Top Bites

Hong Kong Tatler - - Food -

Row­ley Leigh re­veals three dishes that re­cently im­pressed his taste buds

TUR­BOT WITH POACHED EGG AND OLIVE OIL

I had a dish at Le Savoie in France that was just a piece of tur­bot. The cook had taken the bone out at the ta­ble, put a poached egg on it with a lit­tle bit of olive oil and then pre­sented it to me. The plate had a few lit­tle holes in it and sat over another bowl. Some of the juice from the tur­bot and the oil and the egg had gone into the bowl, to which they’d added pota­toes and garlic. It was am­brosial.

SCAMPI AND LAVER; PRAWNS AND ASPARAGUS

In Venice there’s a restau­rant called Da Fiore and the cook there pre­pares the most amaz­ing food. She does huge great fat scampi wrapped in laver and baked, and a dish of raw prawns and asparagus. Very so­phis­ti­cated and clever cook­ing.

For more din­ing news, visit hongkongtatler.com

Newspapers in English

Newspapers from China

© PressReader. All rights reserved.