Executive chef Carsten Kjeldmann at Q Restaurant is one of only 100 members of the prestigious Commanderi Des Cordon Bleus de France. He began his training in his native Denmark, where he worked for four years before heading for Asia. In 1993, he became executive chef at the prestigious Amankila resort in Bali, working his way up to food and beverage manager before joining Q in March. Since his appointment, the eatery has been voted 'Best New Restaurant' by HK Magazine. Penne Pasta With Mushroom And Black Olive Pesto 300g fresh or dried penne pasta 120g black olives, pitted 300g fresh Chinese or shiitake mushrooms, lower stalks removed 80g oven-toasted pinenuts 2 ripe Roma tomatoes, skin and seeds removed 1 clove garlic, peeled 2 tbs mascarpone 1 bunch fresh oregano 3 tbs grated Italian parmesan 180g eggplant, sliced in 1cm rings and salted for 20 minutes 50ml olive oil Saute the mushrooms and garlic in a little olive oil, until the mushrooms are browned and cooked. Transfer to a bowl. Place olives, tomatoes, pinenuts, garlic and three-quarters of the mushrooms in a food processor or blender. Chop to a chunky pesto puree; season to taste. Rinse eggplant to remove salt and pat dry. Heat remaining olive oil in a heavy saucepan and saute eggplant and mushrooms; add the pesto and stir over medium heat for one minute. Lower the heat and add mascarpone, stir and allow to simmer. Cook the pasta al dente in salted boiling water, drain and toss with the sauce, sprinkle with parmesan and oregano, season to taste.