When the summer heat is scorching, it might be a wise move to take some culinary advice from chefs rooted in the Mediterranean region. Spain, Italy, Israel, or the South of France, no matter where they originate, these culinary maestros know precisely how to use their regional cuisine to beat the heat. We have collected insights from six such chefs based in Hong Kong who spent their childhood in Europe’s warmer climes, sharing their preferred dishes to prepare and enjoy during hot and humid seasons.
Edgard Sanuy, the culinary director of Barbar and Pica Pica, two renowned Spanish restaurants in Hong Kong, is from Lleida, a city located in northeastern Spain. During the scorching summers, Sanuy’s family traditionally relocated to a seaside apartment. Two dishes often graced their table – the Rusa salad, a Spanish dish despite its Russian name, made of boiled potato and carrots, mayonnaise, canned tuna, olives, and sometimes shrimps or mussels. Sanuy added a personal touch with the oil from a can of anchovies, turning it into a semi-mushy mix. Another family favorite was gazpacho, a refreshing soup served cold, made from tomatoes, cucumber, vinegar, garlic, and occasionally fruits like watermelon, strawberries, or raspberries for a kid-friendly twist.
Born in Tel Aviv, Israel, Asher Goldstein is the executive chef at Francis and Francis West, specializing in Middle Eastern and Maghreb-region cuisines respectively. Recalling his childhood summers, Goldstein spoke of frequent outings for meals and a diet rich in falafels and fruits. Shakshuka, eggs cooked in tomato sauce, and barbecued meat, especially lamb marinated in garlic and olive oil, are Goldstein’s go-to dishes during summers.
Léa Cantalloube, chef de cuisine at French restaurant Ami, spent her summers in a quaint French village, Le Barcarès, with her grandparents. The menu was typically a mix of seasonal vegetables, appetisers like melon with ham, ratatouille, and a lot of fish from the local market. Summer cooking, according to Cantalloube, emphasizes fresh ingredients, and salads featuring a range of combinations are a staple.
Fabiano Palombini, hailing from Teramo, Italy, is the executive chef at Perla, an Italian seafood restaurant. He speaks fondly of his family’s fishing trips and a diet dominated by fish and seafood, often served raw due to its freshness. His personal favourite – prawns.
Antoni Bernabeu, the co-founder and head chef of Mediterranean bistro Basin, originates from Valencia, Spain. His family’s summer menu often starred a chilled vegetable soup like gazpacho. Different variants include adding honey melon, strawberries, cherries, or bread to thicken it, known as salmorejo.
Lastly, Fred Sistelo, originally from Porto, Portugal, is currently the head chef at Mr Wolf, a modern European restaurant. His summer favourites include charcoal-grilled fish and seafood, fresh salads, and Spanish gazpacho. The chef’s personal summer preference is grilled turbot and sardines, which he loves pairing with roasted peppers.
These culinary gems from the Mediterranean coast offer a delightful way to enjoy summers. Their refreshing, light, and flavourful characteristics make them ideal for those hot and humid days.
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