Chefs Leonard Cheung And Douglas Forrest Experiment With Incongruous Food Pairings At PMQ Taste Kitchen
PMQ Taste Kitchen is launching a new pop-up starting February 16. Celebrating the unlikely combination of different flavors and textures of ingredients, chefs Leonard Cheung and Douglas Forrest are presenting a unique menu for their first pop-up together, introducing dishes featuring familiar elements that may seem unorthodox when plated together within the same course.
Previously trained at Bo Innovation and Otto e Mezzo Bombana locally and gained expertise in the US at Café Boulud and The Nomad, Leonard Cheung developed his take on new American cuisine during his tenure at gastropub Blue Supreme. Douglas Forrest was trained in England, where he worked as a chef de partie at Heston Blumenthal’s The Fat Duck and a sous chef role at Tom Aikens in Chelsea before heading up the executive chef role for Aikens’ Hong Kong operations. Cheung and Forrest are bringing bold and fresh perspectives through adopting ingredients that are often overlooked in dishes to be featured in the pop-up menu, including dishes such as lamb sweetbreads with molasses, marmite and fava beans, mackerel with rhubarb and osmanthus, and roasted persimmon with bitter chocolate and black olives.
The Incongruous pop-up menu is available at PMQ Taste Kitchen from February 16 to March 2.
PMQ Taste Kitchen, H113-114, 1/F, Hollywood. PMQ, 35 Aberdeen Street, Central, Hong Kong; +852 +6134 2168