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Meet the Contributors
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Fergus Fung
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Samanta Pong
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Vicki Williams
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Dane Alexander Clouston
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Gary Danko
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Prudence Lui & Anneliese O'Young
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The Gastronought
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Grégoire Michaud
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Catharine Nicol
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Debra Meiburg MW
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Jacqui Williams
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Seema Bhatia
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Natasha Loo
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Vicki
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Fideme Ngau
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Uwe Opocensky
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Kenji Yanagita
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Louis Ho
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Wilson Fok
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ILuvLubutin & SSB
Meet: Vicki
Column: In the Kitchen
Bio:
I have already told you more about me (Vicki Williams) in my bio. So instead of divulging any more details about myself I want to tell you more about the column I will be writing, In the Kitchen. The idea behind the column is a tables-turned experience — restaurant reviewer (a term I prefer) or restaurant critic (as some refer to me) becomes the reviewed. I will be entering the kitchens of some of HK's restaurants and hotels to spend one-on-one time with the leading chefs as they put me through my professional paces.
My attempts at mastering preparation, techniques, and re-creating dishes to restaurant standard will be shared, and when applicable any insider tips and recipes will be included. Each chef, turned reviewer, will honestly review/critique my attempts, with their unedited comments included and a score out of ten. For some chefs that I have reviewed it's payback time. I am ready for whatever the chefs want to throw my way, except for food and knives.
Related Articles
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In the Kitchen: with Mark Bannon
As a restaurant reviewer I am constantly critiquing the work of chefs, sometimes via reviews and other times directly to the chef. The latter is often a daunting prospect. Some chefs genuinely want an honest reply to the question, "so how was the food?", while others don't.
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In the Kitchen: with Sze Fai
Can you blame your tools for a substandard result? I think that you can - to a certain degree. For example, the only thing that will happen with ease when trying to achieve a perfect brunoise with a flimsy, blunt knife will be cut fingers. I raise the question because I want to blame my tools, or at least partially, for the finished dish I created when In the Kitchen with Chef Sze Fai, of Loong Toh Yuen. Dish: Fried Chicken with Black Truffle and Vegetables - 黑鳳朝陽
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In the Kitchen: with Nelson Zou
The vivid dream I had in the early hours of the morning on the day I was to step In the Kitchen with, chef de cuisine, Nelson Zou, indicated that I was nervous. My racing pulse as I approached the kitchens of Sha Tin 18 later that day confirmed my feeling. Not only was I going to attempt to create a signature dish from Dongguan to restaurant standard, I was entering cuisine territory that to say I was unfamiliar with cooking would have been an understatement.
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In the Kitchen: with David Goodridge
In the past few years many chefs, especially those producing more avant-garde cuisine, have told me that it is important to have a grounding in the classics before embarking into modern or undiscovered territory. And, when chefs talk about "the classics" they are talking about French cuisine, techniques and methods.
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In the Kitchen: with David Goodridge Part2
Read how I get from raw bird to resurrected bird, the great reveal, plus tasting notes, recipe and tips, and David's review of my efforts.
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In the Kitchen: with Tsang Chui King
There is a Cantonese saying, Yat wok jao tin ngai (一鑊走天涯), which can be interpreted as "The wok endures eternally, all the way to the sky's edge", but is more commonly translated as, "One who uses the wok becomes master of the cooking world". I came across this saying when I was trying to learn more about cooking with a wok in preparation for my In the Kitchen experience with award-winning, executive chef - east, Tsang Chui King, of two-star Michelin restaurant Ming Court.
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In the (Pastry) Kitchen: with Gregoire Michaud
My palate definitely favours savoury flavours over sweet, when I want a snack I will reach for nuts or crisps over chocolate. This preference means that I rarely make dessert. When hosting a dinner party I would probably serve seasonal fruits with cream for dessert with some chocolate to follow. Desserts also make me nervous — the precision required and the ease with which things can go wrong have meant that until recently I had not cooked a cake in years, in fact, I don't remember how long ago it was. After spending several hours In the (Pastry) Kitchen with Gregoire Michaud, pastry chef of Four Seasons Hotel (Hong Kong), I am starting to review my reluctance for making sweet treats and have already begun looking at cake pans to buy.
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