How to create a restaurant menu: top chefs at Hong Kong’s Michelin-starred and other fine-dining restaurants like Petrus and Louise reveal the secrets behind the crafting of their seasonal dishes
Chefs from award-winning Hong Kong restaurants share how they plan their menus, taking seasonality, ingredient availability and quality, and their own tastes into account
Eating an exceptional dish is often likened to a symphony, with flavours all working together to create a harmony greater than the sum of its parts. But individual dishes are in turn one part of a greater performance: the menu. In the finest restaurants, especially those serving tasting menus, the full dining experience from amuse-bouche to petit fours is defined by a consistent harmonious flow.
While it might feel like magic to a diner, the art of a menu relies on prior planning, experimentation and strategic decision-making. Along with knowing who they are cooking for and what their guests’ expectations may be, chefs need a clear idea of what they want to “say” through the menu – for example, showcase a regional cuisine, a specific style of cooking or seasonal ingredients.
“A great menu is more than a collection of stand-out dishes,” he says, “it follows a central theme – seasonality, seafood or an experience tailored to suit new or repeat guests.”
