Richard Eckerbs Dutch Michelin-starred chef
Hong Kong is a very cosmopolitan city and a very inclusive city. I've been here for 18 years and this is my home.
Richard Eckerbs Dutch Michelin-starred chef
My name is Richard Ecumbus and I am the Culinary Director of The Landmark Mandarin Oriental, Hong Kong and I have been in Hong Kong for 18 years.
Richard Eckerbs Dutch Michelin-starred chef
I love all the Hong Kong food, I like the local small restaurants, I also like the luxury Chinese restaurants, I like Cantonese food, I think Cantonese food is great. When I first ate dim sum, its delicious taste, texture and flavor were unparalleled. The craftsmanship (too), it is not only a feast for the palate, but also a feast for the eyes, and some chefs make them very beautiful. I like traditional dim sum, I like siu mai, shrimp dumplings, I don't like char siu bun too much because I think it's too sweet, but I love traditional Cantonese dim sum very much.
For Richard Ecumbs, food is his life's pursuit. Growing up in the family restaurant run by his grandfather, he grew up with a passion for all kinds of culinary skills. Since the age of 16, he has traveled all over the world, working in well-known starred restaurants in many countries. Eighteen years ago, the Dutch chef crossed the sea to Hong Kong, attracting not only the food and wine of the "gastronomic capital", but also the city's East-meets-West social atmosphere. In 18, Richard took charge of the French restaurant called Amber in Hong Kong.
Richard Eckerbs Dutch Michelin-starred chef
Initially difficult, 18 years ago the market in Hong Kong was very traditional.
The biggest challenge was because we weren't a traditional French restaurant, and we still do because the restaurant was created by a Dutch chef, not a French chef. I worked on three different continents before coming to Hong Kong, so I have a broader perspective on thinking about problems, and this restaurant is unique because of its international background.
【Commentary】The experience of working in many countries around the world has given Richard a broad international perspective and the ability to quickly adapt and tolerate culture. After years of research, he found that the taste buds of Eastern diners are more sensitive and prefer the "fresh" taste sensation in food than Western guests. And this fifth taste, in addition to the basic four flavors of "sour", "sweet", "bitter" and "salty", is something that Richard has not touched in his previous long-term Western culinary practice.
Richard Eckerbs Dutch Michelin-starred chef
Of course, there is a big difference (between Chinese and foreign cooking). Because in Chinese cooking, the cooking temperature used by the chef is very high and the steam is large, Western cooking does not use a lot of high temperature. The way of cooking is also very different. I learned what is important for Chinese cuisine, what people like, Cantonese cuisine values taste and texture, and Asian diners are sensitive to "sweet" and "salty". I think our current cooking habits have both retained their original personality and adapted to the hobbies of oriental diners.
After years of hard work, Richard has studied the eating habits of oriental diners in depth, improved traditional French food, and developed many innovative dishes. He replaced the fishy European Sea fishing with freshwater fish from Asia, and gave classic French cuisine a new interpretation of Hong Kong, which was popular with diners and earned him many awards as a chef.
Richard Eckerbs Dutch Michelin-starred chef
Why we love Hong Kong, first of all, it is a very friendly city. My family and I have always felt the friendliness of Hong Kong people. We came to Hong Kong when my son was only four years old, and he first attended a local Chinese school and made many friends. Hong Kong is a very convenient city, it has one of the best public transportation systems in the world, it is very clean, convenient, punctual and frequent.
In his spare time, Richard prefers to step out of the bustling city and into the mountains and rivers of the countryside of Hong Kong. In his eyes, away from the hustle and bustle and close to nature, this side of Hong Kong has a special flavor.
Richard Eckerbs Dutch Michelin-starred chef
What many people don't know is that Hong Kong is a modern metropolis, but at the same time it is also a green city, so it is easy to travel, and it is one of the cities with the best natural environment in the world. For me, the way to get away from stress is to go to the countryside, jog or hike in the mountains, climb mountains, which is the most comfortable time of my life in Hong Kong. With the easing of pandemic measures now, people can travel more. I really hope that international travelers will come back to Hong Kong, because Hong Kong is a cosmopolitan city where global travelers enjoy food, leisure and entertainment, which is the real vitality of the city.
Reporting by reporter Fan Siyi and Luo Siyu from Hong Kong
Responsible Editor: [Luo Pan]