Fireside is a dance between man and fire, and presents the naked complexity of each and every ingredient, demonstrating how every element – from season, soil, to age, feed, and climate – manipulates the ever-changing and dynamic flavour profile of an ingredient. 

 

The kitchen, the first of its kind in Hong Kong, forgoes modern cooking utilities, and only makes use of an open-fire grill fuelled by select varieties of wood and binchotan, to allow Chef Jaime Ortolá’s culinary team to execute a bare and raw style of cooking. The preparation methods reflect those before traditions and techniques forged cuisines and allow culinary expression to freely roam.