Kitchenmess

Name: Kitchenmess
Address: Hong Kong, NA, HK
Telephone: +852 67670663

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Kitchenmess

To promote healthy, clean eating. Check out my blog for a step-by-step guide as to how to cook simpl

Follow for the latest healthy and nutritious recipes (either curated or adapted personally by myself). I have also injected the odd tidbits about the scrumptious food that I manage to encounter whilst I explore the world. Most recipes take less than 30 minutes to make and can be easily made within the confines of a small kitchen. I hope to inspire you and unleash your creativity (in the kitchen at

least). After all, if I can do it - and by no means am I professionally trained - I believe you can too. If you like what you see, please subscribe to my blog for the latest recipes, cooking workshops or supper clubs.

19/10/2024

Fun cooking day with . Got ourselves a small loot at mercado de la Paz to experiment with. Chutoro with chanterelles, grilled artichokes with a garlic aioli spiked with gochugaru and a linguine with Galician cockles.

12/09/2024

Beef carpaccio with roasted hazelnuts, crispy shallots and arugula.

11/08/2024

Blitzed up a cooling gazpacho this summer cause it is too damn hot.

14/07/2024

Eggplant parmigiana night on Bastille day 2024!

19/06/2024

Simple and fragrant seafood pasta that delivers the flavours of the sea.

Love getting my hands on fresh seafood at the markets!

14/06/2024

Shrimp bucatini and a drizzle of Calabrian chile oil for the kick.

22/05/2024

Steak au poivre, a French classic made with a steak encrusted with crunchy peppercorns and napped in a rich cognac sauce.

Curious as I am, was tempted to try this Txogitxu fillet, considered one of the best meats in the world. Taken from a “fat and old” grass fed cow about 14-20 years old from the Basque Country, its meat rests for 30-35 days, which gives it an intense flavour.

Got my hands on some Kampot black pepper too and Madagascar green peppercorns in brine to do the steak justice.

30/04/2024

First time making japchae. Muy bien!

21/04/2024

Capturing those moments last Friday. And just like that, it’s been four years.

Thanks for the shots !

13/03/2024

Anchovies and baby gem lettuce salad. Made a quick yoghurt garlic anchovy dressing and finished the dish off with a sprinkle of lightly caramelised Marcona almonds toasted in the pan.

Who would have thought simplicity could be so tasty.

08/03/2024

Chance has it that I found my local fishmonger in the lavapies neighbourhood. Was so busy (good sign). Fantastic selection of fish and so fresh! Couldn’t resist not getting my hands on some fresh tuna.

21/02/2024

Roast pumpkin, baby spinach and avocado salad. Tossed in a verjuice vinaigrette and toppled with some roasted pine nuts and shaved parmigiano reggiano.

19/02/2024

Some basil bashing when you know your basil is about to go off.

Fresh pesto made in a mortar and pestle (how pesto ought to be made). Tossed it together with some wholewheat spaghetti and garlic chilli prawns.

16/02/2024

Mozzarella and peach salad with fresh basil (I had too much). A light verjuice dressing with toasted honey marcona almonds to top it off.

Super quick and easy to make.

14/02/2024

Jervis bay mussels with fennel and white wine. Added a bit of a japaleno kick to spice things up 🙃.

Satisfaction in a bowl.

09/02/2024

A healthy lunch for the last day of the year of the 🐇.

06/02/2024

Blackened salmon salad bowl.

Salmon cubes marinated with honey, soy, lime and garlic. Pan-fried then served on bed of salad comprised of mixed greens, haricot verts, edamame, corn, shredded carrots, avocado and air-fried pumpkin. Drizzle with a lime and maple vinaigrette.

My attempt to be healthy.

03/02/2024

Non, ce n’est pas Paris.

Address

Hong Kong
NA

Telephone

+852 67670663

Website

http://kitchenmess.com/

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