Cooking at the two Michelin star Principal restaurant in Hong Kong

This was a PR trip to promote myself to the wider audience of Hong Kong, as I was soon to be taking up the helm at the Pawn in Wan Chai. This was a one-off dinner where I served some of my dishes from Tom Aikens restaurant. For example, crab with horseradish and coconut, beef tartar juniper and coriander mayonnaise pickled maitake, cauliflower pannacotta truffle and mace flavoured gin, piglet belly with squid and pineapple, caramel parfait cinnamon twigs and apple jelly. I had some of my team with me to help facilitate this, we served 50 guests for this dinner and we had great feedback for the evening and it was a huge success.

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