{"id":158181,"date":"2019-08-06T06:13:20","date_gmt":"2019-08-05T22:13:20","guid":{"rendered":"https:\/\/thehoneycombers.com\/hong-kong\/?p=158181"},"modified":"2019-08-07T10:24:37","modified_gmt":"2019-08-07T02:24:37","slug":"test-kitchen-hong-kong-popup-restaurant","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/hong-kong\/test-kitchen-hong-kong-popup-restaurant\/","title":{"rendered":"Vincent Mui discusses how he\u2019s shaking up the food scene in Hong Kong with Test Kitchen"},"content":{"rendered":"

Hong Kong\u2019s food scene is taking off with new restaurants and flavours round every corner, including modern Indian at Chaiwala<\/a>, authentic Chinese at Yat Tung Heen<\/a> and casual Japanese food at Tiger Room<\/a>. One concept which is capitalising on the demand for ever-changing foodstyles is Test Kitchen. We chatted to Vincent Mui, founder of the pop-up restaurant that invites chefs from across the world to host new menus and to share their experiences with adventurous Hong Kong diners. Check out how Test Kitchen came about.<\/p>\n

Test Kitchen founder Vincent Mui chats about his pop-up food journey<\/h3>\n

Hey, Vincent. At which point did you realise that you wanted to be in the food industry?<\/h3>\n

It wasn\u2019t until college in the States that I fell in love with the industry – the food and the hospitality. I\u2019d eat at these restaurants and have a great time, and it was there I realised that I wanted to be in those shoes, serving brilliant food and amazing dinner experiences. <\/p>\n

So did you follow your hunch after college?<\/h3>\n

No, I didn\u2019t jump into it right away. I actually moved back home to Hong Kong, to work behind a desk and was training to be a auditor. But, I always wanted to be involved with food. I had nothing to lose and those close to me were encouraging me to follow my dreams which gave me that extra boost of confidence to just go for it.<\/p>\n

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Test Kitchen is a space in Sai Ying Pun that brings international chefs from across the globe<\/figcaption><\/figure>\n

Chasing the dream is pretty ballsy. How did you find that change in scenery and mentality?<\/h3>\n

I loved it! I quit my job, went to culinary school in the U.S., became a busboy and was working a hectic schedule at school in the day, then kitchen work from the evening until 2am before grabbing the metro back to Jersey City. I was a sponge, constantly soaking in new information and loved pushing myself everyday. Afterwards I worked in pop-ups across the country, I got to travel around, learn, cook, and think outside the box with whatever resources we had. <\/p>\n

I was heading back to Hong Kong to get ready for my wedding, and I wanted to bring the idea back home. To create a platform that helps local chefs, brings across ideas and let them tell their own story. <\/p>\n

Your journey from busboy to Test Kitchen is quite the story. Is there someone in particular that influenced you the most?<\/h3>\n

Kwame Onwuachi (Restaurant owner and U.S.Top Chef contestant). He\u2019s my bro man, we did a food tour in the States and he flew to do the opening pop-up, and then was best man at my wedding. <\/p>\n

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A post shared by TEST KITCHEN (@testkitchenhk)<\/a><\/p>\n<\/div>\n<\/blockquote>\n