On the menu: Art deco-style gems
Take me away, mom Animals on the Road	“Water Margin” on eggs Cat the occupier Adorable animals pose like stars Cuddle up together, battling against blizzard Sunshine in the life

 

 

Pomelo cocktail with prawn, baby cress and avocado dressing. (Source: Chinadaily.com)

What's the story behind the dish from that era that you now serve at the all-day lobby restaurant, Victor's?

We serve our famous Sir Victor's Sassoon Curry, which is a hotel signature. Sir Victor Sassoon was a businessman in present-day Mumbai, so his preference for curry obviously came from his experience in India. It is still a popular dish today in Victor's.

Will any dishes you created for the art deco-conference menu be appearing on the regular hotel menu?

I will not incorporate any of these dishes into the menus here in the hotel. However, in the Cathay Room, which is our fine-dining restaurant, we put heavy influence on classic preparations. We do a lot of dishes with confit style (salted and cooked in fat at a low temperature), and also dishes that are classic in nature but present them in a more contemporary style. A great example is our Duck Confit in Phyllo, and also our Salmon Rillettes.