A French chef in Hong Kong’s favourite restaurants for dumplings and tastes of home
Feuille head chef Joris Rousseau shares his go-to places for pan-fried buns, wontons, goose, crab and French food by a chef with ‘the touch’
Joris Rousseau came to Hong Kong from Paris in 2023 to work as executive chef at David Toutain’s modern French restaurant Feuille, which now has one Michelin star. He spoke to Andrew Sun.
I grew up in Paris, where mom cooked every single dinner. Every day we ate something different, simple, but good. I remember she would always prepare a menu two weeks in advance because she worked.
Sometimes she would cook broccoli pie with goat cheese and salad, sometimes soup, sometimes piperade.
Chicken with curry rice was one of my favourites. It is made quickly with chicken breast, cream, curry powder and the meat juice mixed with the rice. I don’t know why it’s so good, but now I cook it for my daughter.
In Hong Kong, I love the fried dumplings at Cheung Hing Kee Shanghai Pan-fried Buns’ branch in Central (various locations including 48 Lyndhurst Terrace, Central. Tel: 2690 0725).
