{"id":138291,"date":"2017-06-15T10:31:37","date_gmt":"2017-06-15T02:31:37","guid":{"rendered":"http:\/\/thehoneycombers.com\/hongkong\/?p=138291"},"modified":"2024-12-05T15:35:09","modified_gmt":"2024-12-05T07:35:09","slug":"antoine-audran-interview-kaum-potato-head","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/hong-kong\/antoine-audran-interview-kaum-potato-head\/","title":{"rendered":"Happy first birthday, Kaum! We chat with the culinary director of Potato Head Group Antoine Audran"},"content":{"rendered":"

It\u2019s hard to believe that Kaum by Potato Head Group<\/a> has already been in Hong Kong for a year! Meaning \u2018clan\u2019 or \u2018tribe\u2019 in Indonesian, the restaurant serves up exotic fare from the archipelago in its space full of rich heritage in Sai Ying Pun, just like its sister restaurants in Bali and Jakarta<\/a>.<\/p>\n

To celebrate Kaum’s\u00a0first anniversary on 21 June, discerning diners have the rare opportunity to sample a range of northern Balinese dishes prepared by one of Asia\u2019s most prolific chefs, Antoine Audran, the Culinary Director of Potato Head Group. In anticipation of sampling his special menu rich in local seafood, spices and time-honoured cooking techniques, we sat down with him to find out more about the brand\u2019s first year in Hong Kong and what he’s got cooking for the anniversary.<\/p>\n

<\/p>\n

\"\"
To celebrate the first anniversary of Kaum in Hong Kong, Chef Antoine Audran has created a menu featuring the flavours of northern Bali<\/figcaption><\/figure>\n

Congratulations on your first anniversary here in Hong Kong, Antoine! Tell us a little bit about how the restaurant has evolved during these last twelve months.<\/h3>\n

Opening an Indonesian restaurant abroad was quite a challenge, as most of the people in Hong Kong didn’t know what to expect from the Indonesian cuisine. We went through an\u00a0adjustment stage, especially in terms of spiciness, where we did have to adjust the chili level to make it a little more friendly!<\/p>\n

After 12 months of operation, I am pleased to witness the acceptance of such cuisine amongst the Hong Kong foodies. Now, we are looking toward the future where would like to introduce some more exotic delicacies from this vast archipelago, all linked to some interesting stories, while showcasing some traditional cooking techniques as well.<\/p>\n

\"\"
The dining space at Kaum pays homage to the rich crafts and heritage of Indonesia<\/figcaption><\/figure>\n

You are celebrating your success here with a one-night-only dinner. What can diners expect to see on the menu?<\/h3>\n

Bali is an island which is renowned worldwide, while Indonesia is still very\u00a0unknown for many of us. So, I decided to showcase another side of Bali, the northern side which most tourists are not familiar with; a side which reflects a strong melting pot influence in terms of flavours and culinary heritage.<\/p>\n

We hear that each part of the menu tells a specific story in relation to the sacred food philosophies of the region. Can you give us a hint as to what ingredients you may be exploring?<\/h3>\n

I shall bring along some salt from the Bali coast which will be used for this dinner. In our modern world, we never think anymore about the real value – not only the commercial value – of this basic ingredient. So during this dinner, I will tell the people some stories regarding the spiritual aspect of this particular salt.<\/p>\n

\"\"
Guests at the dinner can also opt to add a Bali-inspired cocktail pairing to their experience<\/figcaption><\/figure>\n

What do you enjoy most about preparing special dinners like this?<\/h3>\n

It\u2019s fun to prepare dinners like this, as it breaks the routine. I do like to share my knowledge and the story behind each dish that I shall cook on those particular evenings. Those dinners are truly an invitation to travel, to dream, to discover, to enjoy.<\/p>\n

And finally… Do you have any favorite restaurants and bars that you like to visit when you are spending time in Hong Kong?<\/h3>\n

Not really, because when I am in Hong Kong, I do not have much time to roam around this vertical city! But, I do personally enjoy trying food in the wet markets; the food is just stunning – I call it the real comfort food.<\/p>\n

A Balinese Culinary Expedition with Antoine Audran will be held Wednesday, 21 June. Tickets are $480 + 10% per person for five courses, or add\u00a0$380 + 10% per person for Bali-inspired cocktail pairings for each course by new mixologist Tom Egerton. Call to reserve your table.<\/em><\/p>\n

Kaum<\/a>, 100 Third Street, Sai Ying Pun, Hong Kong, p. 2858 6066<\/em><\/p>\n

Want to know more about food in Hong Kong? Why not take a look at our Guide to Local Food Treats<\/a> or our Favourite Luxury Restaurants<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

It\u2019s hard to believe that Kaum by Potato Head Group has already been in Hong Kong for a year! Meaning \u2018clan\u2019 or \u2018tribe\u2019 in Indonesian, the restaurant serves up exotic fare from the archipelago in its space full of rich heritage in Sai Ying Pun, just like its sister restaurants in Bali and Jakarta. To […]<\/p>\n","protected":false},"author":103644,"featured_media":138293,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[2445],"tags":[28,4400,4398,4399,229],"acf":[],"yoast_head":"\nHappy first birthday, Kaum! 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