Hong-Kong reveals itself gradually. First, you are stunned with a huge amount of people and its multi-nationality. Then you notice its greatness. Huge skyscrapers, magnificent parks…
And it’s only then, after you’ve enjoyed the beauty of big things, when you start noticing small ones: the details you are surrounded with in any area of the city, preserved parts of the buildings of colonial period and new constructions mindfully created by the city authorities.
This is what I can say in respect of the streets. But if you want to go out and visit some restaurants, the situation is quite as interesting. Hong-Kong is a port city, attracting representatives of different nationalities that can’t but fall in love with it.
And today you’re a guest of a great Scandinavian - Oyvind Naesheim, Nobu Chef. This is due to him that the restaurant has a Michelin star.
Modest and charming, he creates splendid and a bit complicated dishes. And today’s recipe is no exception.
If you can be patient enough, try to cook his extremely tasty and popular dish: 48-Hour Cooked Short Ribs, Rocoto Mustard.
READ MORE INTERESTING RECIPES OF THE BEST CHEFS HERE: blog.foodnchef.com