(Hong Kong, 11 May 2018) Pushing new experimental boundaries of raw ingredients, aqua unveils 42 Degrees. 42 degrees Celsius and below is the key temperature to delicately preserve the freshness of raw produce and bring out the full flavour. Hong Kong’s newest arrival – Chef Alberto reinterprets Italian classics with pioneering preparation methods using low heat. The amazing collection of five new dishes is available now at aqua for guests to explore.
Before pursuing a career in hospitality, Chef Alberto graduated from the University of Salamanca with a degree in Biological and Biochemical Sciences. Throughout his studies he worked as a junior chef at the weekends, this is how he realised his passion for food, leading to a change in his career path. Chef Alberto’s background in science is fundamental to his culinary style, it drives his fascination of gastronomy and how it affects vitamins and nutrients rooted in fresh food. Chef Alberto challenges our perceptions of raw-based dishes and experiments with each plate with his in-depth technical knowledge and methodologies. Chef Alberto introduces new developments with his debut 42 Degrees menu as he takes the helm of aqua Hong Kong after an eight-year tenure at the groups London flagship restaurant.
Aptly launched in time for summer, the innovative 42 Degrees experience begins with Tomato,smoked sardine, burrata and watermelon “salad” (HK$198), inspired by an Italian staple – the buffalo steak tomato. Through a meticulous science-inspired process, the tomato’s famed deep red colour is separated from the tomato. The natural and pure elixir is extracted by wrapping the tomatoes in a muslin cloth for 24 hours and allowing gravity to separate the essence of the tomato. This is then made into a clear gelatina forming the base of the dish. Complemented with a selection of fresh watermelon, avocado, sun-dried tomatoes and burrata, seasoned with bottarga. |
Creative flavour combinations with an Italian twist are presented to guests in the form of the Prawn tartare “cannelloni” with caviar and sea urchin (HK$298) showcasing Chef’s talent. The cannelloni-like shell made of lobster and brandy consommé is made so intricately that each dish requires three and a half days to perfect. The cannelloni is filled with a red and white prawn tartare and finished on the plate with a sour cream garnish of sea urchin, salmon caviar and roe.
The Foie gras “carpaccio” with strawberries, raspberries and balsamic vinegar (HK308) presents an eclectic, unexpected pairing. This seemingly simple dish requires a complex preparation process – with rich, buttery foie gras expertly carved into fine slices. Dressed in olive oil, Balsamic Vinegar of Modena I.G.P. to enhance the richness, this take on an Italian classic is perfectly balanced with fresh strawberries and dehydrated raspberries to cut through the hybrid flavour. |
One of Chef Alberto’s most intriguing dishes is a take on one of Italy’s most famous exports the Soya sprout, pine nut & “risotto” with parmesan & truffle (HK$208) — a combination of ‘rice’ recreated by sliced soybean sprouts and crisp pine nuts, blended with an emulsion of double cream, butter and parmesan. The risotto is finished with a silky soft egg yolk, Parmigiano-Reggiano shavings and summer truffles.
A raw, unexpected rendition of the traditional Italian “Frutti Di Mare” pasta dish, the Spicy tuna “spaghetti” with scallop and salmon (HK$288) features ribbons of tuna with scallop and salmon; with spicy soy marinade over crisp rocket, lettuce, tomato and red onion salsa.
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For reservations please contact
Aqua, 29/F +30F, One Peking, Tsim Sha Tsui, Hong Kong | T 3427 2288 | www.aqua.com.hk
About aqua
With dazzling views of Hong Kong’s harbour and skyline, ultra-stylish interiors and an innovative menu offering the very best contemporary Italian and Japanese cuisines, aqua tops the list of the city’s sophisticated dining destinations.
Chill out in the glamourous penthouse lounge and bar with vibes from the aquamusic DJ team, cool cocktails and the in-crowd. aqua is proud to have been named one of the ‘Hottest 100 Tables’ in the world by Condé Nast Traveler magazine and ‘Best Italian Restaurant’ in the ‘Ospitalità Italiana’ awards, presented to aqua by the Italian Chamber of Commerce.
Alberto Hernandez
Before pursuing a career in hospitality, Alberto graduated from the University of Salamanca with a degree in Biological and Biochemical Sciences. Throughout his studies he worked as a commis chef at the weekends, where he discovered his passion for cooking. It wasn’t long before he enrolled himself at the prestigious Galicia Hospitality High School earning a BA (Hons) in Gastronomy and Restaurant Management with merit.
Graduating as top in his year, Alberto deservedly received an internship at the world renowned el Bulli for two summers under the direction of the legendary Ferrah Aldia. Alberto then went on to be Sous Chef of Atrio Restaurant and Relais & Chateaux, a Michelin-starred fine dining restaurant under the guidance of Head Chef Tono Perez. He then opened his own restaurant, La Calma, in 2006. The restaurant was critically acclaimed by the prestigious Basque Country guide ‘Lo mejor de la Gastronomia’.
Alberto joined Aqua Restaurant Group in 2009 to open Aqua Nueva London, the first restaurant from the group in Europe. For eight years Alberto developed his skills in London, increasing his already broad knowledge of global cuisine. Now as Executive Chef of Western Cuisine, Alberto applies the innovative international cooking techniques that he has learnt and developed in some of the world’s finest kitchens, Alberto produces contemporary Italian cuisine using classic ingredients sourced from carefully selected producers.
Images:
Tomato, smoked sardine, burrata and watermelon “salad” |
Tomato, smoked sardine, burrata and watermelon “salad” |
Prawn tartare “cannelloni” with caviar and sea urchin |
Prawn tartare “cannelloni” with caviar and sea urchin |
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Foie gras “carpaccio” with strawberries, raspberries and balsamic vinegar |
Foie gras “carpaccio” with strawberries, raspberries and balsamic vinegar |
Chef Alberto |
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Issued by GHC Asia on behalf of Aqua Restaurant Group
For media enquiries, please contact GHC Asia:
Ms. Alisa Chen | 3163 0180 | [email protected]
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