Some foodies are lucky enough to be able to travel to exciting culinary countries, regularly planning entire trips around food and restaurants. For those not so lucky, chef de cuisine of JW's California, Jordi Villegas, has what he considers the next best thing to travelling to eat with his 'Culinary Adventure'.

Over the coming months Villegas will present special menus that highlight classic dishes of the Middle East, North America, Germany, Greece, South America, Spain, France and Italy. The countries have been chosen because the chef feels linked to its cuisine either through work or travel. A fan of Villegas's cooking I was pleased to be invited to a preview lunch at which I tasted dishes from six of the featured countries.

France, Spain, Italy

For France Villegas served Duck Foie Gras Terrine...Le Classique. Villegas's time spent working in France served him well, everything about the terrine was superb, from the light terrine to the smooth and sweet apple puree it was served with...it took only moments for me to eat the lot.

As a Spanish native it was not a stretch of his culinary skills for him to prepare a Tapas Selection as our next course: Iberico Ham, Iberico Ham Croquette, and Anchovies - an interesting, somewhat challenging for my palate, combination of piquillo pepper, quince paste and white anchovy. Anything using top quality Iberico is going to taste good so this course was a success - one of the chef's goals with the promotion is to present produce-driven dishes using only a few core ingredients.

From Italy we were served Home Made Porcini and Oxtail Ravioli with parmesan, and a white asparagus cream sauce with a drizzle of rhubarb syrup. One of the most enjoyable pasta dishes I have had in Hong Kong and superior to many an Italian restaurant. The ravioli packed an earthy punch, the pasta al dente, and sauce and syrup adding extra dimension to the dish...I wanted more!

Middle East, Greece, South America

Next was Crab 'Farcies', a dish inspired by similar dishes the chef had experienced during his time in the Middle East. This dish consists of a spinach wrapped crab cake that is steamed and served with home made hummus. Bright green on the outside and white with flecks of red on the inside, the taste of the dish was as vibrant and impressive as the colours. Any crab lover will feel like they have died and gone to heaven upon tasting this incredibly healthy dish. A dish so good I suggested it be moved to the a la carte menu after the promotion.

The next dish was the opposite of the preceding, it was uber rich, unctuous and will fill even the biggest appetites - Greek Wagyu Moussaka - a classic Greek dish given the five-star beef treatment. The beef is faultless and fabulous and while I did enjoy the moussaka I thought that it was a tad too oily, which has often been my experience of this dish.

For dessert we were transported to South America for Dulce Lorena - a dessert inspired by typical South American desserts and the chef's wife, Lorena. Consisting of sponge that had been soaked in three milk based liquids - condensed milk, cream and milk, with fresh strawberries in the centre and soft meringue and mixed berries on top. A surprisingly light and not too sweet dessert that with its combo of cake and berries feels simultaneously indulgent and healthy.

Villegas's ability to present competent, authentic and delicious dishes from so many countries and cuisines is a testament to his talent. 

June Details

Each guest will be presented with a culinary passport, and those that experience dishes from all eight menus (and collect eight stamps in their passport) will be presented with a hamper of goodies from the eight countries.

The menu is available on Tues, Wed and Thurs evenings and changes every two weeks: 

7-16 June North America - dishes include Boston Lobster Cob Salad, and Warm Apple Crumble.

21-30 June Germany - highlighted dish: Crispy Pork Knuckle Kipler Potatoes - Choucroute.

Click here for a review of JW's California.