Chef Devon Hou (TEST KITCHEN, Hong Kong)
THE TASTE OF SPRING IN LOCALLY-INSPIRED MENU FROM ONE OF HONG KONG’S MOST EXCITING CHEFS, DEVON HOU
Dates: 24 – 27 April, 2019
Location: 158A Connaught Road West, Shop 3, Sai Ying Pun
Tickets: www.testkitchen.com.hk/devonhou
The Menu: $980 | Wine Pairing: $480 | $180 (Corkage)
One of Hong Kong’s most exciting homegrown talents is next up at Test Kitchen in April with Devon Hou’s stunning eight-course tasting menu that celebrates spring and highlights the finest seasonal produce. Devon’s culinary resume shows her experience working in multiple Michelin-starred restaurants in Hong Kong and the UK. Three years at Richard Ekkebus’ legendary two Michelin-starred Amber and four at Vicky Lau’s one Michelin-starred Tate Dining Room have seen Devon learn from the best in the business.
Culinary Director at The Landmark Mandarin Oriental, Hong Kong, Richard Ekkebus saw Devon’s talent first-hand and supported her journey: “I love working with female chefs and there has always been a lot of girl power in Amber. Devon brought that power to our team and contributed considerably to the success of Amber. She left us to go overseas and I encouraged her with that; to further develop her skill set and broaden her horizons. She has been doing very well in Test Kitchen. I’m excited for her and am looking closely to see her grow further as a professional.”
Devon’s balanced dishes reflect her signature light-handed approach in crafting plates that are as beautiful as they are delicious, often featuring Japanese ingredients and techniques. Her uni and tomato dish features multiple layers of flavour and texture with a basil and tomato consommé and jelly, compressed kohlrabi, lemon basil and the finest uni from Hokkaido.
Spring 春 MENU
Dew 露珠
cucumber/ melon dew
Uni, Tomato海膽,蕃茄
uni bubble /basil Tomato consommé jelly/ compressed kohlrabi / lemon basil
Cauliflower, Black Garlic 椰菜花,黑蒜
Umami Cauliflower/ pickle baby cauliflower/ Parmesan cheese tuile/ black garlic apple purée/ Pinenut
Spanish Octopus, Beetroot 西班牙八爪魚,紅菜頭
Char grill Octopus/ beetroot/ smoke paprika sherry oil/ porcini crumble
Fregola, Sakura Ebi 珍珠意粉,櫻花蝦
Asparagus/ Sakura ebi/ Parmesan cheese
Okinawa Pork Belly, Carrots 沖繩豬腩,金筍
Okinawa Pork belly/ carrot tahini purée/ seasonal spring vegetables / pickle baby onion
Shiso, Peach 紫蘇,白桃
Shiso ice cream/ peach cream/ peach tuile/ rice crispy
Petit four/ Floral Tea 甜點與花茶
About Chef Devon Hou:
Chef Devon Hou’s 15-year culinary career started with three years at Amber in the Landmark Mandarin Oriental. She was a sous chef as part of the opening team at Tate Dining Room for nearly 4 years, during which time the restaurant received a Michelin star.
She also worked in Michelin-starred restaurants including London’s famed Goring Hotel, Hong Kong’s L’Atelier de Joël Robuchon, Café Grey Deluxe and more. Further time in London as Chef de cuisine of renowned tapas restaurant Camino kindled her love for Spanish cuisine and ingredients, as did her travels around Europe.
Currently she’s the head chef at Test Kitchen overseeing the kitchen operations and assisting visiting chefs from around the world.
Another person that is key to chef Devon is Cris Tang, who has been an inspiration and a great support to Chef Devon. She is currently Devon’s manager and one of the key contributors to this pop up including the styling and decoration. Professionally she works as a stylist and has a great passion in gourmet.
Vincent Mui, founder of Test Kitchen, commented: “Devon has proven herself time and again as one of Hong Kong’s most creative homegrown young chefs and her stellar resume speaks for itself. Test Kitchen diners will be wowed by her beautiful and balanced menu that celebrates the coming of Spring and all the incredible produce that entails. For example, her Okinawa pork belly dish is simply one of the best pork dishes I’ve tried. ”
Chef Devon Hou (TEST KITCHEN):
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