Potato Head Hong Kong Celebrates First Anniversary

Chef Antoine Audran, the man behind Potato Head Hong Kong’s popular Indonesian haunt, Kaum, is in Hong Kong this week to celebrate the restaurant’s first anniversary with a special five-course menu served on June 21. Highlighting the cuisine of the Balinese north, the dishes he is preparing celebrate the diversity of the region, which is home to Chinese, Indonesian, Muslim and Hindu communities. Each item on the menu tells a story, from the Sop Kauba, a pink prawn soup inspired by the fishermen who go out each day on their traditional canoes hunting for crustaceans, to the Babi Guling Singaraja, a whole suckling pig served with cassava leaves and torch ginger relish, made as a ceremonial offering to the Balinese Hindu gods. We spoke with the prolific Culinary Director to find out more about his cuisine, his work and the special anniversary menu, which he’s serving up tomorrow.

You mentioned that North Bali has become a melting pot between Asian cultures, how has that affected the food?

Influenced by this ethnic melting pot of North Balinese inhabitants, the area’s cuisine features myriad spices and fresh local seafood, with cooking techniques, ingredients and presentation adhering to sacred food philosophies. Many cultures and religions exist in this region, something Wednesday’s dinner foregrounds and celebrates.

What sets the food at Kaum apart from similar restaurants in Hong Kong?

The food concept at Kaum is truly unique, as we were brave enough to promote this very under rated unknown cuisine, without compromising on its authenticity. Sometimes people are in a set mindset about Indonesian food, with many only knowing a few dishes. At Kaum, we delve into the many archipelagoes of Indonesia, and present that food and the depth of Indonesian cuisine in one place.

What is your personal food philosophy? Is it reflected in the dished being served at this event?

Honesty & respect. All the food served during our anniversary dinner Wednesday evening will reflect this philosophy.

What would you consider to be the most important dish being served at this event and why?

Babi Guling, a roast suckling pig, as it reflects a true spiritual belief. Traditionally it was only consumed for special life events. As it’s an anniversary occasion, we’re honoured to serve it.

What about your job inspires you and makes you happy?

Passion & charisma— they’re contagious.

If you didn’t work in the food business, what would you do?

I would be a carpenter or a wood carver.

Do you have a favourite ingredient to use and why?

No, because it depends on the season, your mood, the location where you are, all ingredients are equally important.

What is the most unusual or unique place you have served a meal?

In the middle of the jungle.

Join Chef Antoine to celebrate Potato Head Hong Kong’s first anniversary this Wednesday June 21, reservations needed.

Kaum at Potato Head, G/F, 100 Third Street, Sai Ying Pun 2858 6066

www.kaum.com