It's been 100 years since the tragic maiden voyage of the RMS Titanic and Philippe Orrico, Hullett House's Michelin-starred chef, is journeying back to that decadent yet tragic cruise by recreating the menu on the luxury ship's first-class dining saloon.
The 10-course wine-pairing dinner, which will be served in the J.P. Hennessy Room of the hotel's St George restaurant from April 14 until the end of the May, will cost HK$15,000 per person.
Orrico came across the menu, saved by a guest who survived the catastrophe, while researching a recipe. 'The main challenge is to find enough information to recreate not only the menu but the atmosphere,' he said.
To make the menu as authentic as possible, he has painstakingly sourced the ingredients and even fine china plates like those used a century ago. But he has also put a modern spin on things. 'With the exception of some advanced techniques in food preparation, I am able to follow the recipes exactly,' he says. 'For example, instead of poaching the salmon in bouillon in a saucepan... I will poach [it] in the bouillon in a vacuum bag. This technique cooks the salmon perfectly at 50 degrees with the appropriate level of moisture.'
Orrico says the menu will suit Hong Kong gourmand palates: 'In that period, chefs focused on the taste of a dish instead of the presentation. Before the focus was on taste, only taste and I think that is right.'