World Chefs: Noma co-founder hopes to forage in Hong Kong

Tue May 28, 2013 11:31am EDT
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By Cathy Yang

HONG KONG (Reuters) - Chef Mads Refslund, co-founder of Noma - long rated the world's top restaurant - and an early proponent of the foraging movement, looks forward to getting a sense of the lay of the land and forage in Hong Kong when he visits there next month.

"I would love to have the opportunity to go foraging in Hong Kong, but the climate is quite different to that of New York and Denmark. I would need a local guide who has knowledge of the local plants, mushrooms," the 36-year-old chef told Reuters.

"Foraging is a part of me, I get energy and inspiration. I couldn't cook without it."

Refslund helped spearhead the foraging movement that has become the heart of the New Nordic cuisine he has made globally famous, in particular at the Copenhagen restaurant Noma, which was voted the world's best restaurant for three consecutive years until losing the crown earlier this year.

He spoke with Reuters about his Hong Kong visit in June to take part in a food festival, and the New Nordic cuisine.

Q: What brings you to Hong Kong? What do you plan to do?

A: Well, first of all to cook my personal take on New Nordic Cuisine the best way possible for the guests at The Ritz-Carlton, who have been so kind to invite me to their festival. Secondly to explore the city at "ground level" through its tea houses, street kitchens, hidden culinary gems and cultural sights. Do my best to get the city under my skin during my two weeks stay. One week at The Ritz-Carlton in the sky and one week among the every day people sounds like the perfect combination to my first Hong Kong-visit.

Q: Noma lost its rating in March this year as "Best Restaurant in the World" to El Celler de Can Roca in Spain, what do you intend to do to make up for it?   Continued...

Chef Mads Refslund poses in New York, in this September 30, 2008 handout photo provided by Master of Nordic Cuisine Mads Refslund. Master of Nordic Cuisine Mads Refslund/Handout via Reuters