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Digest Rising Thai Talents To Present A Modern South-East Asian Cuisine Pop-Up At Test Kitchen

Rising Thai Talents To Present A Modern South-East Asian Cuisine Pop-Up At Test Kitchen

Rising Thai Talents To Present A Modern South-East Asian Cuisine Pop-Up At Test Kitchen
By Wilson Fok
By Wilson Fok
April 17, 2019
For four evenings this May, Sai Ying Pun’s restaurant testing ground is launching the collaboration centered around local produce

Celebrating the abundance of locally-grown produce in Hong Kong, Test Kitchen is presenting its latest culinary pop-up series, as chefs Michelle Wen-Yi Goh and Pongcharn ‘Top’ Russell from Thailand are set to join forces in exploring South-East Asian cuisine with Hong Kong-grown produce.  
 
Born in Kuching, Malaysia with a passion in cooking, Goh studied at Le Cordon Bleu in Sydney at the age of 18, mastering cuisine and patisserie training, followed by training in Melbourne and Sydney, particularly under Anna Polyviou and Neil Perry. She moved to Singapore in 2015 and worked at Jason Atherton’s Pollen, where she met Pongcharn Russell before she moved to Bangkok and took up a pastry chef role at restaurant Suhring. Pongcharn Russell began his career as the opening team at Gauthier Soho in London, as well as training under Jun Tanaka at The Pearl and Pierre Gagnaire’s Sketch. After taking up the head chef post at Freebird Bangkok, he is now on a six-month journey exploring the possibilities of recreating the journey of his home region with ingredients that are local to the regions he travels to, such as Hong Kong. 

Michelle Wen-Yi Goh and Pogcharn 'Top' Russell are creating new Southeast Asian cuisine at Test Kitchen this May. (Photo: Test Kitchen)
Michelle Wen-Yi Goh and Pogcharn 'Top' Russell are creating new Southeast Asian cuisine at Test Kitchen this May. (Photo: Test Kitchen)

The duo draws inspiration from their background and experience, shedding light on exploring and expanding the boundaries of South-East Asian cuisine with different produce local to different regions on their journey, creating an eight-course menu prepared with humble ingredients, through signature courses such as fresh oyster with pear, tomato water, and Thai basil oil; beef tongue with bitter leaves and beetroot; milk noodles with chilli jam, cherry tomatoes and shellfish; as well as a light dessert of pandan cream with fresh coconut and lime granita.  
 
The eight-course menu is priced at HK$980 per person with an additional wine pairing package at HK$480 per person, available from May 9 to 12 during dinner service. Tickets are available online here.  
 
Test Kitchen, Shop 3, G/F, 158A Connaught Road West, Sai Ying Pun, Hong Kong 

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Digest Test Kitchen Southeast Asian Thai

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