Don’t want turkey this Christmas? These Hong Kong chefs have you covered

We are spoilt for choice when it comes to Christmas dining in Hong Kong. And one of the good things about living in a multicultural society is that we have a plethora of restaurants serving up the festive fare from different parts of the world. Not all Western nations have a tradition of eating turkey; many eat seasonal ingredients such as game and even seafood.

SEASONS

Chef Lorenz Hoja, who has taken the helm at Seasons in Lee Garden Two following Olivier Elzer’s departure, likes to keep his festive dishes simple, but luxurious.

“At Christmas we all like luxury products because Christmas is a celebration and we celebrate with luxury,” says the chef, who has spent the past 12 years working for Joël Robuchon in London, Paris and Singapore. And kick-starting Seasons’ Christmas menu are salmon tartar with caviar and wasabi – a light yet fresh palate opener – followed by chestnut velouté with seared foie gras and smoked bacon. “These dishes are very simple but work as the ingredients are very good,” he says.

Born in the northwest industrial belt of Germany near Cologne and Düsseldorf, Hoja later moved with his family to the Riengau area, “where the riesling comes from”, he says. “We were lucky because my grandparents always cooked amazing food at Christmas. It was always duck or goose, roasted in the oven. [Other traditional fare included] stollen, fruits and nuts, chocolates, ginger and mandarins ... For us Germans, it is the evening of the 24th that we celebrate Christmas.”

“My last Christmas off was 21 years ago. For me it’s normal to work at Christmas and New Year; when I celebrated with family I remember, but it was 21 years ago,” Hoja adds. Having recently arrived in Hong Kong, and only one month into his new role at Seasons, he is definitely going to be working at Christmas again this year.

GADDI’S