A night out with chef Russell Doctrove of Maximal Concepts

September 1, 2016

Russell Doctrove has had a huge impact on the Hong Kong restaurant scene since he returned home from training as a chef in the UK in 2010.

After stints at the Michelin-starred Restaurant Gordon Ramsay in London and the Waterside Inn in Bray, Doctrove came back to the city of his birth to work as junior sous chef for Amber and the Mandarin Landmark.

Now working with Maximal Concepts since 2013, Doctrove is the executive chef of the acclaimed restaurants Fish & Meat, Limewood, Stockton and Brickhouse - quite an achievement for a 31 year old.

Doctrove says that when dining out, he prefers simple, uncomplicated food that revolves around quality  ingredients - which was why he selected 121 BC in Soho as the dinner venue  when the SCMP video team accompanied him on a night out recently.

Follow Doctrove’s adventures - culinary and otherwise - on Instagram. Just search for russelldoctrove

 

Doctrove took the SCMP to

Limewood (Shop 103/104 The Pulse, 28 Beach Road, Repulse Bay, tel: 2866 8668)

121 BC (G/F 44 Peel Street, Central, tel: 2395 0200)

Honi Honi Tiki Cocktail Lounge (3/F Somptueux Central, 52 Wellington Street, Central, tel: 2353 0885)

Fly  (G/F, 24-30 Ice House Street, Central, tel:  2810 9902)

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