Cooking With Soul

Having grown up around onions, the German executive chef of Petrus at Island Shangri-La looks back on his relationship with the humble vegetable, culminating in the Krug x Onion experience

When one thinks of fine dining, it’s not often that the humble onion figures as the top of mind—but for Uwe Opocensky, executive chef of Petrus at Island Shangri-La, the multi-layered vegetable has become an obsession ever since he was invited by the House of Krug in 2020 to visit Jaipur, India. The purpose of the trip? To kick off the prestigious champagne label’s annual Krug x Single Ingredient programme, which has explored a myriad of overlooked ingredients since its conception: from the potato and egg, to the mushroom, pepper and more. There, he and ten other Krug Ambassade Chefs immersed themselves in the sights and sounds of India, scoping out the role the onion plays in the country’s cuisine from the neighbourhood market to its vibrant street food scene. In…

You're reading a preview of

Tatler Hong Kong (Digital) - 1 Issue, February 2022

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.