10/20 - 10 Questions, Answered in 20 Words or Less!
Michael White of Al Molo
Celebrity chef Michael White’s only non-US-based restaurant, Al Molo, opened on Tsim Sha Tsui’s waterfront promenade in 2011 to an eagerly awaiting Hong Kong fanbase. Returning to the city to launch his brand new tasting menu, the maestro talks to us about his favourite dishes, sourcing policies and what’s next.
1. So Michael, why did you decide to open your first overseas restaurant in Hong Kong?
Hong Kong is my favourite place to visit and stay. There are so many interesting things to see and do.
2. As we near Al Molo’s 2nd anniversary, what do you think has changed most since the opening?
Food is always evolving, but the harmony, tastes, teamwork and flavours become more congruent. The pizza is even better now!
3. Hong Kong is currently having a celebrity chef renaissance – what’s the appeal?
Hong Kong is very brand aware. Along with names like LV and Prada, people love to recognise their favourite chefs.
4. Tell us about the new tasting menu at Al Molo, what inspired you to create it?
Al Molo’s chef Antonio and I wanted to highlight food we created together based on classics from our past.
5. We know you like to use local produce and imported seafood at Marea. What’s the sourcing policy at Al Molo?
All seafood comes from pristine waters, via local, European and New England fishmongers, and we source produce locally.
6. What’s your favourite dish on the menu, and what wine should we drink with it?
I personally love the Margherita Pizza – crunchy with a slight chew and saltiness. Enjoy it with a glass of Barbera.
7. What's the biggest difference between diners in Hong Kong and in your native New York?
New York diners are much more critical!
8. We love your casual New York pizzeria Nicoletta, would you open a branch here?
9. With the success of Al Molo in Hong Kong, have you been tempted to expand your empire in other parts of Asia?
Anything is possible, I love Asia. I get much of my inspiration from Asian culture and street food.
10. So what’s next for you, any new projects on the horizon?
We’re opening a supper club/bar, steakhouse and Ristorante Morini in NYC in 2013, plus an Osteria Morini in Washington.