The One: why you have to know the (authentic) cuisine of Hong Kong.
News from Vanitatis.
Forget what you have known in Chinese restaurants that dot any neighborhood in any Spanish city. Today we show you the true Hong Kong cuisine. You will see the difference Yes, forget those dishes that always taste the same, that economic and popular offer that has made us think that Chinese cuisine is plastic rice, frozen rolls and glutamate at discretion. Forget it and keep reading.
Recently we told you that Tse Yang, the mythical Chinese of Villamagna, was already 20 years old. Today we take a step forward and bring here a recent find: this is The One, a restaurant specializing in traditional Hong Kong food that has just opened a room in Madrid. In your letter we will find some exquisite dishes prepared (really) in the Hong Kong way, even if you achieve this, it is a constant work in search of suppliers, raw materials, redefinition of recipes to achieve flavors similar to those there.
Behind The One we find Dave Cheng and Xiang Xu. He, cook son of cook who grew up and trained in the restaurant that his father ran (from whom he would receive the trade, the desire and a very personal recipe book that would improve with the years and with the experience). She, head of the room and the best contribution to the cause: nobody like Xiang to explain the peculiarities of each dish, to help the diner to give it its value.
Together they came to Spain in 2013 to develop their cuisine. If the folk and bullfighters were going to make the Americas, they also made the Mallorca season: six months in Cala D’Or – maybe the Prosper restaurant sounds like you – and another six in Hong Kong. Now, after four years of coming and going, they have decided to open a store in Madrid and show the most demanding public what they know how to do. Show that millenary cuisine and the imprint left by colonialism and the constant flow of travelers. Follow the clues:
Without freezer: Everything is done in the day, at the moment. If you order a roll, they will do it (they will roll it up) at that moment. This prevents the dough from getting wet on contact with the vegetables.
Everything is handmade: They have five different sweet and sour sauces with different degrees of spicy. They also make the Hong Kong-flavored soy sauce (less salty, less strong)
In search of authentic flavor: There is a constant effort to try to find the flavor of the original dish. For example, the eggplant dish is made in Hong Kong with dried cod. “We have tried all kinds of cod and it is not the same. On the other hand, smoked sardine does resemble, ”explains Xian (the best, the smoky flavor that permeates the eggplant). Another example: the difficulty of achieving the seasoning that gives the turnip soup the dried sole that, there, dries in the sun.
Be sure to try: Its rice with scallops and black truffle.
The best: the pursuit of excellence. The best raw material – they do not rest until they find the perfect supplier and the exact variety of the product they want – and the most precise preparation.
The price: The quality is paid. Here you do not come to eat for 10 euros, as in so many other Chinese. The average ticket is 30-35 euros, a price that seems more than reasonable. There are also three tasting menus (25, 45 and 65 euros).