Fish School

Hong Kong Tatler Best Restaurants (Hong Kong / Macau) - - Editor’s choice -

ong Kong is a blessed land full of so­phis­ti­cated restau­rants, dis­cern­ing din­ers and a world of choice when it comes to f ood. Mean­while, our prox­im­ity to Ja­pan al­lows us to feast on boun­teous fresh seafood j ust hours af­ter it has been caught and sold at Tsuk­iji, t he world's largest fish mar­ket. The f amed venue r ecently served as t he sub­ject of t he ac­claimed doc­u­men­tary , a de­tailed ex­am­i­na­tion of the lives of the mar­ket's many in­ter­me­di­ary whole­salers and t he com­plex web of re­la­tion­ships that ex­ist within that ecosys­tem.

There's a sober­ing mo­ment when a Tsuk­iji worker re­marks that his role, in the end, is to en­sure that the ef­forts of those who put their lives on the line ev­ery day aren't in vain. He hopes that the fish he sells will go on to chefs who re­spect the bounty that they have been granted, brought to shore by those fish­er­men who risk their lives on the ocean to help us put food on our ta­bles. It's a sen­ti­ment echoed by David Lai, the culi­nary di­rec­tor of Fish School, who is

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