Sea Urchin, Aged Cucumber & Uni Sorbet
Scallop cured In Kelp oil, Barley & Clam emulsion
Grains
‘Knife cut noodles,’ Mushroom, Barbecued shrimp and a broth of the shells
Doenjang Pork Shoulder, Mackgeolli pickled onion & burnt Aubergine
Ginseng, Stone Fruits & Pickled Korean Melon
Dried Persimmon, Baked Custard, persimmon Skin Biscuit
One Star House Party Team
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A unique concept bringing the best of flavors around the world to Hong Kong, One Star House Party is a pop up restaurant around the world built on ingredients, culture and the people they discover along their journey. Before you understand their food, you must understand their experiences.
After spending a few weeks in one country, they boil down the stories they’ve witness and collected into a series of spectacular dishes for one to two weeks only. The moment we sat down they told us not to think of it as a restaurant but as an ode to the memories of their time abroad. This particular adventure took place in Korea.
Their loft in Sheung Wan allows you to feel at home whilst you are able to watch each chef at work. The first dish was sea urchin with aged cucumber and uni sorbet, beautifully rich and creamy. This dish has a particularly fascinating story behind it, as they had travelled to Jeju island to swim with the ‘Haenyeo’ – the sea women. These women, all in their later stages of life, free dive into the sea to catch seaweed, urchin and abalone to sell in the markets. Incredibly tough work and a symbol of resilience, these women are impressive to say the least.
Next was a creamy dish of scallops cured in kelp oil, barley & clam emulsion, followed by tofu mixed with a colorful myriad of grains. ‘Knife cut noodles’ with a rich seafood broth was a quick favorite; noodles were boiled at different stages to allow the texture to have more variety.
An incredibly aromatic pork shoulder was presented next, still hot and soaking up the flavours of a cinnamon log, paired with mackgeolli pickled onions & burnt aubergine. This was the most indulgent of them all.
Winding down the evening we dug into a tart and zesty ginseng, stone Fruits and pickled Korean melon before finishing with a dried persimmon, lavish baked custard and persimmon skin biscuit.
Their commitment to the places they visit truly shines through their food, and an understanding of why each ingredient was so crucial to each plate made the dining experience more worthwhile and full flavoured. Everything about this meal and atmosphere was on point, an absolute must try if you can get your hands on a ticket, as they quite expectedly get picked up fast.
http://www.onestarhouseparty.com/
Soho Printing Press
6-7 Tank Lane
Sheung Wan
Contributed by Emily Wordsworth (City Rags)