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As award-winning chef Richard Ekkebus explores the farms of Kyushu, Charmaine Mok tags along to note his culinary calculations for Taste of Hong Kong

A late night of yakitori and Japanese whisky doesn’t stop Richard Ekkebus from rising at 4am and heading to Fukuoka’s Nagahama fish market to explore the latest catch: glossy buri (Japanese amberjack) that have been fattening through the cold winter, or colourful gurnard with their blue-tipped fins. But it’s the Spanish mackerel, with its mother-of-pearl sheen, that most excites the chef. “The fatty belly will work well as a tartare, and we’ll simply blowtorch the dorsal fillet. And we’ll do something with the citrus from Miyazaki.” The culinary director of the Landmark Mandarin Oriental is on a three-day reconnaissance mission to the southernmost of Japan’s main islands, Kyushu, to visit farmers of the abundant land. The purpose? To source the best ingredients to showcase next month at Taste of Hong…

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Tatler Hong Kong (Digital) - 1 Issue, February 2017

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