Fresh, fun and flavorful – that’s what seafood dishes at Kerry Hotel, Hong Kong are all about! From September 15 to 24, Kerry Hotel, Hong Kong will celebrate sustainable seafood when Executive Chef Matthew Bennink teams up with Canadian fisherman Steve Johansen from Organic Ocean, an organization of fishermen who have adopted ocean-friendly, sustainable and responsible harvesting practices. In line with the group-wide sustainable culinary initiative Rooted in Nature, the event will showcase fresh and sustainable seafood at the hotel’s Big Bay Café.
From the waters of Vancouver, Johansen will select natural seafood harvested under OceanWise practices including sea urchin, wild Pacific Humboldt squid, mercury-free albacore tuna, wild giant Pacific octopus, Pacific sockeye salmon and more. Throughout the evenings, Johansen will be on-site to interact with guests and share the health benefits of eating sustainable seafood.
Chef Bennink will lead the culinary team in preparing delicious dishes using Johansen’s seafood. Throughout the buffet dinners, guests can choose from an array of chilled, grilled and hot dishes that feature the sustainable seafood.
At the Chill Station, guests can choose from: sea urchin maki roll; salmon ikura temaki; house smoked Pacific sockeye salmon; cured Pacific sockeye salmon tartare; poached live Salish sea mussels; Manila clams; and tuna sliced a la minute.
Dishes served at the grilled and hot stations include: sous vide squid; beer battered ling cod with tartar and ikura sauce; marinated paprika octopus tentacles; salmon Wellington; and more.
Guests should look out for delicacies served from a trolley such as tuna tartare with wasabi espuma and ikura, blini and crème fraiche.
Guests who attend the dinners are invited to participate in an online quiz. Three pairs of guests who complete the quiz correctly will win a special Chef’s Table dinner prepared by Chef Bennink in October.
We look forward to the event and to enjoying healthy, sustainable seafood in Hong Kong!