Raised in Brazil, Agnes became interested in cooking from watching her grandmother cook various dishes while growing up. Every time she visits a different country, she takes the opportunity to learn about the local food culture and cooking techniques. Agnes moved to Hong Kong with her family in 2019. Later she took a local culinary course and became a private chef. In addition to giving her more creative space, this platform also enables her to communicate and interact more closely with her clients. Agnes includes traditional Brazilian dishes in her menus to give Hongkongers insight into Brazilian food culture. As a chef, she not only enjoys shopping for fresh ingredients at the market, but also likes to hunt for treasure at kitchenware stores on Shanghai Street. She also takes pleasure in having an occasional bowl of authentic dumplings.

Dishes introduced:
Broiled crab meat in shell
Picadinho de filé mignon com arroz
Brigadeiro

A World of Taste: Kitchen Dialogues

France is a country full of art, fashion, literature, film, architecture, etc. are all at the cutting edge of the times. While French cuisine gives an impression of elegance and sophistication, this episode's French Executive Chef Nicolas Boutin has been practicing cooking all over the world for many years, and in 2013 he stopped in Hong Kong to start another stage of his career. Nicolas likes the rhythm of life in Hong Kong, and can also find a personal quiet place in the prosperity.

The Croque Monsieur that first appeared, Nicolas can already highlight the French taste with simple ingredients. In addition, Pork Belly glazed with Caramel Jus and Roasted Yellow Chicken is a combination of skills and the French cuisine of the mind. And the combination of Beef Tartare can definitely appreciate the chef's creativity.

Jordanian Chef Tarek Alali came to Hong Kong in 1997 on his own. Once he got here, he had fallen in love with Hong Kong already. Now he has his family here and owns a few restaurants. Jordan and the neighboring countries were called the Lavent region in history. The Levantine cuisine is one of the main branch of Arabic cuisine. It focuses on the freshness of the ingredients. Hence, chef will not over spice the dishes. Besides making local Jordanian dishes, Tarek also invented a spaghetti dish called “Love HK”, which includes his favourite ingredients like fermented bean curd, Lobster, cream and so on. This dish is inspired by his 25 years living experience in Hong Kong.
Dishes introduced:
1. Tabooleh
2. Kibdeh – Chicken Liver
3. Maqloobeh
4. Love HK

A World of Taste: Kitchen Dialogue

Alex FARGAS from Spain has worked in Australia, Beijing, Shenzhen and Dubai since 2007.
He came to Hong Kong in 2010 and became the founder and chairman of the "Asian Spanish Chefs Association".
Actively introduce Spanish food culture to Hong Kong people.
For the Spanish cuisine to be demonstrated this time, the first choice must be [Spanish Paella].
From the material, the appearance to the taste, it is simply impeccable. And another thing that Hong Kong people cannot resist is [Roasted Suckling Pig].

ALEX and the two daughters love Hong Kong very much,
During the holiday, I will go to Aberdeen to buy seafood.
Parent-child time can teach you how to cook hometown desserts

Mexico, located in North America, gives a warm and energetic impression which similar to the authentic Mexican cuisine is mainly made of colourful peppers and tomatoes. Mexicans love spicy which can use fresh peppers to make a variety of sauces to match appetizers and soups and main course. Pepper and corn are the two most important crops in Mexico. Compared with the staple food of Asian society is rice, the staple food of Mexicans is tortilla. Tortillas of different shapes and heating methods are combined with different fillings to form a variety of snacks.

Alejandro Ramirez Perez from Mexico City traveled around Europe, America and Asian countries. He came to Hong Kong as a main chef in 2016. This time we invited him to introduce several special tortillas, homesickness Mexican Bunuelos de rodilla, and cuisine shown at important festivals, cooking with mole sauce. Alejandro will also share his inclusion and adaption into local life in Hong Kong and look forward to planning for his future career.

Mexico cuisine :
1. Bunuelos de rodilla 2.Crab tostadas 3. Enmoladas de pollo 4. Tacos al pastor 5. Tacos de Cochinita 6. Fish tacos

Argentinian Chef Nelson was hired by a company to open a Argentinian Steak House in Hong Kong in 2005. Later, he opened his restaurant and also met her wife Mavis because of the steak. Now they have a 2 years old daughter. Nelson brings the traditional Argentinian taste to Hong Kong by making Empanadas and Alfajor, two local snacks from Argentina. Also he teaches us how to grill a good steak and introduces different parts of steak.

Dishes introduced:
1. Provoleta
2. Steak
3. Empanadas
4. Alfajor

Mohsen, a chef from Egypt, started to work in Hong Kong in 2001 because of brother’s invitation. Later on, he got the chance to have his own Egyptian restaurant. He even develops his family here in Hong Kong, in Kennedy Town. Having his own chef family in blood, Mohsen insists on using the Egyptian traditional cooking method to make Shish Taouk. Using fresh ingredients is crucial to Egyptian food. He created a new recipe for Fish Fillet with Okra which can add his own characteristic into it as well as maintain the traditional features.

Dishes introduced:
Shish Taouk
Okra Tagine with Fish

When we talk about Ethiopia, you may think of the famine or civil war. However, Ethiopia is a country that owned a rich culture and history, and it has its own special cuisine and dishes.

In Wong Chuk Hang, there is a restaurant serving African cuisine. Charlene, the owner of the restaurant, is from Hong Kong. She was inspired by the experience of a trip to Africa and she wanted to promote African culture in Hong Kong. When she returned to Hong Kong, she started her own restaurant business. The restaurant is now serving different kinds of African cuisine, such as Uganda and Ethiopian cuisine.

Rahel, the chef of the restaurant, is responsible for the Ethiopian cuisine, She came to Hong Kong 5 years ago and met Charlene in a coincidence. She then started her life as a chef in Hong Kong.

Introducing Dishes:
1. Injera
2. Doro Wat (Ethiopian Chicken Stew)
3. Coffee Buna (Ethiopian Coffee Ceremony)

The 6th episode of 'A World of Taste: Kitchen Dialogue' presents you with the signatures of Germany.

Jan Hilger, a fashion-industry professionist who has been occasionally working and staying in Hong Kong and Asian area for over 20 years. He starts to get involve to German restaurant as a consultant from the beginning of year 2021, responsible for menu development and promotion management.

Joylyn Galamay, chef and manager of the place, who has been working there for more than 20 years also. She is experienced on German cooking and used to work with German and foreign chefs back then.

Two people collaborates and turns the restaurant into a more German, more HK local-friendly place. Their social participations are also shown in their personal life. As non-locals here, they can still fit into this diverse city. Not only applying to themselves, making their customers enjoying the moments in the restaurant are their common goal.

Turkish cuisine is referred as one of the world’s three major cuisine types, along with Chinese and French cuisines. Turkey has a long history of food culture which is both diverse and inclusive. However, in the eyes of many Hong Kong people, Turkish cuisine is no more than kebab. In fact, healthy vegetarian food can also be featured in Turkish cuisine. Buran came to Hong Kong from Turkey after he met his wife Grace. He opened a restaurant in 2009 and later moved it from Mong Kok to Ma Wan. The restaurant features vegetarian dishes, and he wants to promote the taste of his homeland. Apart from running a restaurant, Buran also organises various workshops for handicrafts such as making desserts and Turkish lamps and lanterns, so as to share the happiness and knowledge with people around him. For Buran, the most important issue is to teach people how to make Turkish sand coffee. In recent years, he has been keen on the coffee culture that has been inscribed onto the UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity, and he hopes to promote this brewing skill.

Dishes introduced:
Sıkma (Turkish warps)
Menemen (Veggie fried eggs)
Salad with Carrot Sauce
Lamb with Chickpeas