• Sun
  • Dec 21, 2014
  • Updated: 3:39am
Cityseen
PUBLISHED : Friday, 26 October, 2012, 12:00am
UPDATED : Friday, 26 October, 2012, 1:32pm

Spanish chef Alejandro Sanchez throws Michelin-star party

BIO

Shanghai-born and Hong Kong-based, Vivian Chen coordinates the Cityseen column. She reckons the best way to learn about the city she loves is by writing about it. Besides taking on party-hopping duties for CitySeen and discovering romance for the Weddings column, she also enjoys writing about fashion, travel and other fun. A good quote gives her a buzz as does a stretch on the yoga mat.
 

Alejandro Sanchez, one of the youngest Spanish chefs to earn a Michelin star, moved to Hong Kong five months ago and still misses his friends back home.

"Then I thought, why not bring them here for business," the co-owner of SoHo tapas restaurant Mesa 15 says.

So Sanchez invited two fellow Michelin-starred friends to the city to cook up a nine-course tasting menu for local gourmands. The pair are Kisko Garcia from El Choco and Jose Carlos Garcia from Cafe de Paris.

The menu was set to run for only three days, starting from Wednesday, but has been extended until tomorrow due to popular demand.

Each chef prepared a starter, main course and dessert for the menu. Dishes such as hairy crab ravioli, and prawn and sea urchin rice, gave a southern Spanish twist to Asian ingredients. The chefs enjoyed themselves in the kitchen on Wednesday. "We are good friends. It's really a lot of fun," Sanchez says.

He plans to open another restaurant in nearby Lan Kwai Fong in February.

"I know plenty of Spanish tapas bars have been opening up lately and that's why our new restaurant won't do tapas," he says.

Sanchez was awarded a Michelin star in 2009 and cooks dishes inspired by traditional recipes from Andalusia using top-quality seafood.

"The new restaurant will do exactly what I did in Spain," he says.

Share

Related topics

For unlimited access to:

SCMP.com SCMP Tablet Edition SCMP Mobile Edition 10-year news archive
 
 

 

 
 
 
 
 

Login

SCMP.com Account

or