Polish chef in Hong Kong's favourite restaurants for lunch, late-night Japanese, Cantonese
Poland native Krzysztof (Chris) Czerwinski is executive chef at Soho House Hong Kong where, on May 21, he will host another Rescued Feast alongside guest chef Samaira Kavatkar. The upscale dining series in collaboration with food-saving app Chomp turns scraps and surplus ingredients destined for landfill into innovative dishes. He spoke to Andrew Sun.
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Polish cuisine, as with other central European cuisines, is rather under-represented. People think of pierogi (filled dumplings) or kielbasa (Polish sausage) but the cuisine is so diverse.
Growing up, my family had a mountain vacation home, and we immersed ourselves in produce from the surroundings and our gardens – fresh peas, zucchinis, gooseberries, apples, strawberries and blackcurrants.
We fermented almost everything, and my grandma gathered petals and whipped up fabulous jam, but wild mushroom season was the most exciting time.
Krzysztof Czerwinski, executive chef at Soho House Hong Kong, says Polish food is diverse, but under-represented. Photo: Dead Good
For a quick lunch, I turn to BaseHall (Jardine House, LG/F, 1 Connaught Place, Central). I think it's really cool how it has brought in niche local brands. My favourites are Kamcentre Roast Goose and Twins Liangpi, both in BaseHall 02.
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