If Hong Kong was a dish, what would it be? Top chefs plate up their answers

Luke Armstrong of L’Envol at The St Regis Hong Kong and Alicia Castillo of The Ritz-Carlton, Hong Kong, share how the city inspires them

If Hong Kong was a dish, what would it be? Two chefs serve their culinary interpretations

Pizzas, hamburgers and sushi – these are just some of the foods that have come to define certain cultures. But a cuisine is about more than an iconic dish, and every dish contains much more than its ingredients. It can reflect not only a historic time and place, but also modernity and a chef’s creative flair.

So if Hong Kong was a dish, what would it be? That is the question put to Luke Armstrong, head chef of L’Envol restaurant at The St Regis Hong Kong, and Alicia Castillo, pastry and bakery chef at The Ritz-Carlton, Hong Kong.

“It would be something vibrant,” Armstrong says, acknowledging the city’s multicultural dining scene and availability of the finest ingredients. “But what defines me is saffron and white asparagus.”