Jaime Ortola, the executive chef of Fireside in Hong Kong, renowned for its expertise in open-fire grill cooking, offers a glimpse into his culinary journey and his favorite dining spots in the city. Originating from Alicante, Spain, Ortola’s initial foray into cooking was more of a parental directive than a chosen path. However, his passion for the craft grew as he delved deeper into the world of gastronomy.
In Hong Kong, Ortola has developed a fondness for local street food. He often starts his day with a breakfast at a cha chaan teng, a type of local café, where he enjoys spam and egg sandwiches, a classic Hong Kong comfort food. Yuk Kin Fast Food in Sheung Wan is one of his go-to spots for this quintessential dish.
For a taste of traditional Cantonese cuisine, he frequents Lung Kee Restaurant in Sheung Wan, where char siu pork is a must-try. He also enjoys the late-night offerings of Andy’s Kitchen in Shek Tong Tsui, known for its spicy Sichuan fare, including a unique soup with blood pudding, chicken tendon, lotus root, and squid.
Ortola appreciates the traditional Northern dumplings found at a stall in Queen Street Cooked Food Market, where he often pairs them with Cantonese fried chicken from another vendor. His culinary explorations also led him to Testina, an Italian restaurant in Central, notable for its creative use of innards and offcuts, setting it apart from the usual Italian fare.
For Middle Eastern cuisine, he recommends Francis West in SoHo for its value and quality. Another favorite is Beyrouth Bistro in Central, where the quality of the olive oil and the hospitality of the owner, Joseph, stand out.
Ortola also enjoys Chullschick in SoHo for its Peruvian chicken and ceviche, praising the way they handle the fish in their dishes. When craving Spanish cuisine, he turns to his friend Jorge Vera Gutierrez at Bayfare Social in Tsim Sha Tsui and Chueca in Central, where owner Jordi Valles offers a selection of unique Spanish dishes.
Ortola’s culinary recommendations offer a vibrant cross-section of Hong Kong’s diverse dining scene, from the simplicity of local street food to the sophistication of international cuisine. His experiences reflect the city’s rich cultural tapestry and its ability to cater to a wide range of palates, making Hong Kong a true gastronomic hub.
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