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House dishes inspired by chefs’ childhood favourites – Andō’s Agustin Balbi, Salisterra’s Cary Docherty, The Dining Room’s Giovanni Galeota, Grand Majestic Sichuan’s Theign Phan and Yuan’s Law Chak Kei offer recipes

Chef Galeota’s mesca francesca – a much-loved mixture of beans and seafood, inspired by happy childhood memories. Photo: Handout
Chef Galeota’s mesca francesca – a much-loved mixture of beans and seafood, inspired by happy childhood memories. Photo: Handout

  • Dishes at some of Hong Kong best restaurants include earthy family recipes like Neapolitan mesca francesca and Chinese white pepper pig’s stomach chicken soup
  • Refined versions of matsuke chrysanthemum tofu soup, hamachi escabeche and butter tarts all started out as beloved family favourites

Giovanni Galeota – The Dining Room, Rosewood Hong Kong

Mesca francesca ‘fagioli e frutti di mare’

Portrait of Giovanni Galeota. Photo: Handout
Portrait of Giovanni Galeota. Photo: Handout
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This is a true masterpiece of Neapolitan cuisine, showcasing the best of the region’s seafood and culinary traditions. This dish also evokes fond memories of my childhood, as it was a staple for family celebrations and was often prepared by my grandmother and mother for Sunday lunch, which definitely holds a special place in my heart. To create this dish, I have followed the recipe left to me by my grandmother in a letter, by using the freshest seafood caught from the nearby Mediterranean Sea and Atlantic Ocean, and for the sauce: controne beans, one of the most delicious beans in Italy, renowned for their delightful sweetness and creamy texture.

At The Dining Room in Rosewood Hong Kong, I adjust the recipe slightly by using a mix of Japanese and Mediterranean seafood and showcase this memorable dish with table-side service – to give our guests the same feeling I had when it was served to me as a child.

Ingredients – white bean sauce

2.5 litres of water

500g white beans (soaked in water overnight)

40g pork cheek (guanciale)

50g carrot (brunoise)

50g celery (brunoise)