How did you find your way into the kitchen? 'I'm now 32 years old and was a latecomer as a chef. After I finished school at 20, I was required to serve a year of military training. After that, I decided to become a chef and enrolled in a local cooking school, starting an apprenticeship at the same time. I completed my training when I was 24. I became curious about strange food when I was training at Foliage at London's Mandarin Hotel Hyde Park. London is like Hong Kong - a multicultural melting pot with a diverse range of food.'
You're here as guest chef at Riva (at the Park Lane Hotel in Causeway Bay). Is this your first visit to Hong Kong? 'It is, and I like the city a lot. I've been to Bangkok and Singapore, but Hong Kong is unique because of the views and the street food. I [went to] Dundas Street in Mong Kok and Jordan's Temple Street to eat clay-pot rice. I also ate Cantonese dishes at dai pai dong. I have liked all of the street food I have tried, but must admit that some seems peculiar to Germans. I loved [dumpling house] Din Tai Fung - everything was wonderful. The best thing about Hong Kong's culinary scene is you can eat food from all over the world at the same time in one place.'
How would you define your cooking style? 'I consider it modern European, incorporating elements of various international cuisines. There's always a central component to my dishes, which is complemented by other ingredients. I use seasonal products; regulars [at Philipp Soldan] might come twice a week, so I don't want them to get bored.'
What are your hobbies? 'Looking for strange food. This is unusual for Germans, as we usually prefer familiar foods. In Hong Kong, I've been searching for odd ingredients that are not available in Germany. I went to a live-snake shop in Sheung Wan. Nothing like that exists in Germany. I enjoyed the snake soup. I tried duck tongues and chicken feet. Germans don't eat these. If I served chicken feet at my restaurant, my customers would probably run away.'
What's the latest ingredient you've discovered? 'Snail caviar, which I use in one dish: etouffee pink pigeon breast with parsley and lemon curd. About three months ago, I learned snail caviar came from farms in Vienna, Austria. I tried some and found the taste and texture very nice. Snail caviar is similar to fish roe in shape but tastes like herbs, because of the snails' diet.'
Are Michelin stars and the guide important? 'Yes - and I got my star through hard work. There are only three people - including myself - in my kitchen, so I must personally cook for my customers. We got one star at the end of 2010, and I definitely want Philipp Soldan to get a second.'