Open-fire dining is a primitive concept that enables bonds to grow deeper, whether it’s for entire animals or S’mores. However, in recent years, open-fire cooking has now interconnected with gourmet dining. Chefs across the globe are rediscovering one of the earliest and most rudimentary techniques of culinary; driven by the distinct flavors that only smoke and fumes can lend to meat and vegetables.
Newly launched in the heart of Hong Kong is Fireside, an open-fire dining restaurant. Above all, they aim to rediscover rustic culinary traditions for a fine-dining experience that will restore your connection to the primordial element of taste. It is located on Pottinger Street, among the H-Code gourmet districts. Navigated by renowned Chef Miguel Gallo, previously of the prestigious Aqua Restaurant Group, able to perfect various cooking styles and cuisines.
Interior
Mirrored to look like a classy smokehouse, Fireside utilizes the new and booming trend of an open kitchen. This not only allows transparency between the dinners and the chefs but also increases the sensory experience of dining. Its elegant earthy interiors go nicely in harmony with the restaurant’s primitive concept. Undoubtedly, the natural dining experience mimics an upscale backyard barbeque by sitting next to the heated, blazing embers. Otherwise, you can be seated on the veranda to dine al fresco with a soaring skyline below for a more relaxed atmosphere.
Chef Miguel Gallo
Chef Miguel Gallo and his team emphasize mastering every aspect of bare and raw open-fire cooking. To deliver a fine-dining experience with immaculate culinary abilities. The cooking techniques harken back to a time when rituals and skills formed cuisines. Owing to, a wide range of gastronomic creativity. The restaurant sources sustainable and high-quality local ingredients. For instance, the seasonal seafood is freshly delivered from the harbor, curated wild breeds of meat are brought in from suppliers and selective produce is provided by native agricultural farms. Moreover, the wood used on the open-fire stove range from almond, oak, and lychee wood. The embers from these grills infuse their locally sourced ingredients with distinct smoky flavors. Although, being careful not to compromise on each element of a meal. Chef Gallo focuses on ‘how [he] can interpret this single ingredient and accentuate its flavor profile’.
Recommendations
Duck Confit Rice with Morel Mushrooms
A recommendation would be, a house specialty, the Duck Confit Rice with Morel Mushrooms. Blazed to perfection over a specialized grill, flavored with the fragrant extracts of Almond wood, and presented in a blazing hot circular skillet. It showcases Fireside’s fresh and aromatic components. Importantly, a departure from haute cuisine and thus implementing a detailed method to culinary traditions.
Lastly, don’t forget to complete your meal with a deconstructed dessert. You first eat with your eyes, this saying couldn’t be any more true. The colorful, floral appearance of the dessert is the first thing diners will notice. A semifreddo roasted apricot along with a burnt cheesecake. Finally, the primal motif of Fireside is illustrated by a magnificent array of edible flowers dusted on top.
Semifredo Roasted Apricot with a Burnt Cheesecake