Kenny Chan, head chef, and Cary Docherty, executive sous chef at the Lobster Bar and Grill in the Island Shangri-La hotel in Admiralty, Hong Kong, with their pâté en croute, one of several seasonal game dishes on the menu. Photo: Xiaomei Chen Kenny Chan, head chef, and Cary Docherty, executive sous chef at the Lobster Bar and Grill in the Island Shangri-La hotel in Admiralty, Hong Kong, with their pâté en croute, one of several seasonal game dishes on the menu. Photo: Xiaomei Chen
Kenny Chan, head chef, and Cary Docherty, executive sous chef at the Lobster Bar and Grill in the Island Shangri-La hotel in Admiralty, Hong Kong, with their pâté en croute, one of several seasonal game dishes on the menu. Photo: Xiaomei Chen

Pigeon, hare, partridge and grouse – chefs relish wild game season and the challenge of cooking it right

  • It’s game season, and eager chefs the world over are adding wild meat to their menus – in soups, as pâté, cooked sous-vide, in sausages, even as chips
  • In Hong Kong, chef Guillaume Galliot is inspired by cooking hare, while for Cary Docherty game reminds diners ‘something has died in order to be consumed’

Topic |   Food and Drinks
Kenny Chan, head chef, and Cary Docherty, executive sous chef at the Lobster Bar and Grill in the Island Shangri-La hotel in Admiralty, Hong Kong, with their pâté en croute, one of several seasonal game dishes on the menu. Photo: Xiaomei Chen Kenny Chan, head chef, and Cary Docherty, executive sous chef at the Lobster Bar and Grill in the Island Shangri-La hotel in Admiralty, Hong Kong, with their pâté en croute, one of several seasonal game dishes on the menu. Photo: Xiaomei Chen
Kenny Chan, head chef, and Cary Docherty, executive sous chef at the Lobster Bar and Grill in the Island Shangri-La hotel in Admiralty, Hong Kong, with their pâté en croute, one of several seasonal game dishes on the menu. Photo: Xiaomei Chen
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