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We interview Chef Marcello Scognamiglio from Grand Hyatt Hong Kong's Grissini restaurant.
Could you compare your culinary experiences having worked in Europe (France + Italy) with Asia (Bangkok + Hong Kong)? How do these regions differ from a chef's point of view?
Living and working in those listed ones for a chef is a playground—the food culture is so different but so deep! These include street food, fine dining restaurants, amazing markets. There's nothing more exciting for a chef.
You've mentioned in previous interviews your influences from grandma's cooking. Could you share with us your absolute favourite dishes that she makes (the names not the recipes – as we imagine those are secret)?
A year ago, I’ve asked my grandma to write me a recipe book with the best of dishes. This was for me to not only have down on paper all the memories of those amazing recipes but also to keep her busy during the day. If I had to choose amongst those recipes from the book, the Sunday Neapolitan ragout is my favourite, not only in terms of taste and complexity but also all the childhood memory connected with it.
Would you say that innovative dishes are usually a pleasant surprise or not quite?
Being innovative, progressive or whatever you want to call it, makes sense only if it's better than the “classic" dish. If it is not, there’s no sense of doing it.
What's your proudest dish to date?
I prefer listening to feedback and I can probably tell you what is the best appreciated one. I definitively have a favourite one but I like to keep it to myself.
Have Asian cooking methods influenced your menus?
Definitively! Japanese and Thai influence my cooking a lot. Chinese not yet but probably very soon.
What are your top three restaurants in Hong Kong?
My top three restaurants are:
Top three recommendations at GRISSINI?
Order the Vitello, chicken clay and yellowtail.
Something you love about Hong Kong?
It's the perfect city for angry birds.
Grissini, 2nd Floor, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, Hong Kong
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