We interview Chef Marcello Scognamiglio from Grand Hyatt Hong Kong's Grissini restaurant.
Could you compare your culinary experiences having worked in Europe (France + Italy) with Asia (Bangkok + Hong Kong)? How do these regions differ from a chef's point of view?
Living and working in those listed ones for a chef is a playground—the food culture is so different but so deep! These include street food, fine dining restaurants, amazing markets. There's nothing more exciting for a chef.
You've mentioned in previous interviews your influences from grandma's cooking. Could you share with us your absolute favourite dishes that she makes (the names not the recipes – as we imagine those are secret)?
A year ago, I’ve asked my grandma to write me a recipe book with the best of dishe