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House Tip: Sweet and spicy flavours from Soho House Hong Kong

Add a kick to your next dinner gathering with these Thai and Korean-inspired recipes from our Soho House Hong Kong chef, Chris Thompson
Apr 20, 2021 Food & drink

By Corinna Burford

At Soho House Hong Kong, the menu is designed to reflect the city's diverse food scene, mixing Cantonese staples with dishes and flavours from around the world. Here, our Hong Kong Head Chef, Chris Thompson, shares two of his favourite recipes from the House: Crispy Green Peppercorn Squid and a Broccoli Rice Bowl with kimchi, charred sweetcorn, sweet potato, and yuzu kosho yoghurt.

A person uses chopsticks to eat a variety of colorful dishes on a marble table, surrounded by plates of vegetables, glasses of wine, and other food items.

Broccoli Rice Bowl with kimchi, charred sweetcorn, sweet potato, and yuzu kosho yoghurt

Serves one

Ingredients

70g broccoli rice

Olive oil for cooking and serving

1 lemon

40g charred sweetcorn

40g sweet potato, cooked and diced

40g sunflower seeds, toasted

40g Korean kimchi

Fine slices of spring onions

Salt and pepper

For the yuzu kosho yoghurt

Ingredients

100g Greek yoghurt

20g yuzu kosho

Plates stacked with a folded cloth, knives, and forks resting on top; nearby, a wooden spoon rests in a bowl of salt on a marble countertop.
A wooden salt spoon rests in a stone bowl filled with salt beside a thick marble-topped book and stacked bowls on a marble countertop, creating a rustic kitchen scene.

Method

1. Finely chop the broccoli (green or purple) into rice-sized grains. Cook with a little olive oil, lemon, salt, and pepper. Keep the texture crunchy and fresh.

2. Toast the sunflower seeds in the oven at 170˚C with salt, olive oil, and lemon zest.

3. Make the yuzu kosho yoghurt: combine the yuzu kosho and Greek yoghurt, then mix well.

4. Assemble your bowl with the cooked broccoli rice, corn, sweet potato, and kimchi. Top with the yuzu kosho yoghurt, toasted sunflower seeds, and spring onions.

Chopsticks pick up food from a light-colored plate with a napkin and hand nearby on a marble table; a glass of white wine and another dish are also present.

Crispy Green Peppercorn Squid with Thai herbs and green chilli

Serves one

For the squid

Ingredients

120g squid, cleaned and crosscut

1 egg white

100g corn starch

Salt

White pepper

For the sauce

Ingredients

90g coriander

150ml oyster sauce

70g green peppercorns

110ml mirin

45ml sesame oil

40g ginger

60ml fish sauce

140g palm sugar

50ml rice vinegar

75ml light soy sauce

Garnish

Fine slices of ginger

Fine slices of Thai shallots, washed

Finely cut Thai bird's eye green chillis

Coriander

A hand uses tongs to serve fried calamari from a decorative plate; nearby are a glass of white wine and two other dishes on a marble table.
Three people are conversing around a kitchen island with food and drinks, under amber pendant lights, surrounded by modern decor, including a painting and open shelves with various items.

Method

1. Cook all the sauce ingredients on a low heat for five minutes. Then, blend well and pass it through a sieve.

2. Season the squid, add it to the egg white, dredge in corn starch, then fry until crispy.

3. Coat the squid with the sauce while hot, then garnish with fine slices of ginger, Thai shallots, Thai chillis, and coriander.