Jaime Ortola’s passion for cooking is as intense as the flames he masters at Fireside in Hong Kong, where the art of open-fire grilling takes center stage. This culinary maestro, hailing from the Spanish city of Alicante, near Valencia, has a rich tapestry of food experiences that have shaped his kitchen philosophy. Despite not initially choosing a culinary path, once Ortola stepped into the kitchen at the age of 18, following his parents’ nudging to pursue a profession, he found his true calling.
Ortola’s journey to becoming Fireside’s executive chef was fueled by a deep-seated love for the traditional Spanish dishes of his youth, such as the iconic paella. However, his culinary adventures have taken him far beyond these beginnings, leading him to the bustling streets of Hong Kong, where he has developed an affinity for local street food. His mornings often begin with a comforting breakfast in a cha chaan teng, a type of local café, where spam and egg sandwiches known as “chaan daan ji” provide a hearty start to the day. The Yuk Kin Fast Food joint, with its distinctive green façade, has become his go-to spot for this early indulgence.
Ortola enjoys exploring the diverse food offerings of Hong Kong with friends. Lung Kee Restaurant is a favorite haunt for its exquisite char siu pork, a testament to the city’s mastery of roasted meats. For post-work dining, he heads to Andy’s Kitchen, a place that specializes in Sichuan cuisine, offering a late-night array of spicy, mixed-ingredient soups that cater to his adventurous palate.
The Queen Street Cooked Food Market holds a special place in Ortola’s culinary explorations, where he savors traditional Northern dumplings from a stall with a name that translates to Traditional Beijing Dumpling House. His enjoyment comes from combining these delicacies with Cantonese fried chicken from a neighboring stall, allowing for a fusion of flavors that reflects Hong Kong’s diverse food landscape.
Seeking out the unique and soulful, Ortola has high praise for Testina, an Italian eatery that sidesteps clichéd menu offerings in favor of dishes that spotlight innards and offcuts, demonstrating a commitment to culinary innovation and tradition. Meanwhile, for Middle Eastern cuisine, Francis West and Beyrouth Bistro stand out for their authentic flavors and value. The latter, in particular, is notable for its exceptional hospitality and the distinct taste of olive oil that infuses its dishes.
When it comes to Peruvian fare, Chullschick’s ceviche has captured Ortola’s taste buds, particularly the meticulous way they prepare fish, which is never overcooked and always dressed perfectly, avoiding an excess of liquid or sauce. And when the longing for a taste of home arises, Ortola finds solace in the Spanish cuisine served by his friend Jorge Vera Gutierrez at Bayfare Social, as well as the offerings at Chueca, where owner Jordi Valles brings a slice of Barcelona to Hong Kong with his unique and hard-to-find Spanish dishes.
Chef Ortola’s recommendations paint a picture of Hong Kong as a vibrant tapestry of culinary excellence, where every street corner and every stall has a story to tell through their dishes. His journey is not just about cooking but about experiencing food in its most authentic and local forms, which for any food lover, is the true essence of gastronomy.
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