The Murray, Hong Kong, proudly introduces Emiliano Bernasconi as newly appointed Executive Chef and Paolo Tolleretti as Chef de Cuisine at Popinjays, elevating the menus to a new level.
As a native Italian, Chef Emiliano Bernasconi has been dedicated to the hotel and culinary field for more than 30 years. He has worked in many Michelin-starred restaurants and has led the opening team in many luxury hotels, along with big names that include Pierre Gagnaire, Heston Blumenthal and Alain Ducasse.
Before joining The Murray, Hong Kong as the hotel’s Executive Chef overseeing the culinary team and kitchen operations of five food and beverage outlets, Emiliano worked for many renowned hotels and established dining outlets in properties, such as The St. Regis Jakarta, Niccolo Suzhou, Jing An Shangri-La West Shanghai, Lebua Hotels & Resorts in Bangkok, Armani Hotels in Dubai and Milan, Four Seasons Golf Club in Dubai and Four Seasons Hotel Canary Wharf in London.
Inspired to bring out the best of premium ingredients and seasonal specialties, Emiliano believes that the essence of a great dish comes from the chef’s immense dedication, as well as attention to detail and quality. For Emiliano, the quest for perfection never stops. “It is my passion to innovate and improve recipes that are already great, and create unforgettable dining experience for my guests,” he says.
Originating from the region of Tuscany, Italy, Chef de Cuisine Paolo Tolleretti specialises in modern Italian and European cuisine. He developed a passion for the kitchen as a child, watching his grandmother and mother making fresh pasta at home and cooking with love and care.
With his culinary experience spanning Southeast Asia, Greater China and the Middle East, Chef Paolo has worked at several luxury hotels such as The St. Regis Jakarta, Niccolo Suzhou, Marriott Changzhou and Armani Hotel and Resort Dubai. He possesses a wide palate and prefers to use clean yet eye-catching plating and source seasonal local produce as much as possible.
During his free time, Paolo loves to explore the city on foot, looking for new inspirations and ideas from the different facets of the Pearl of the Orient. “Hong Kong is one of my favourite cities in Asia. People are open-minded and willing to try new food, so I am flexible to innovate almost everything on the plate. It is very easy to find premium ingredients in Hong Kong, which I can experiment with out-of-the-box combinations.”
Signature dishes of Chef Paolo include Caviar Angel Hair (HKD 448), a cold appetiser with a modern touch. The red shrimps in the red shrimp carpaccio at the bottom are sourced from Sicily, topped with cold angel hair mixed with potato emulsion sauce of cream, anchovies and chives. As a highlight and to bring out the freshness of the dish, 10 grams of Amur caviar is added.
Lobster Spaghetti (HKD 788, serves 2) is made with whole Boston lobster of around 700 grams, grilled to perfection. Chef Paolo specially selected chitarra, square-cut pasta, to create the dish. A sauce called Bagna Cauda is used to coat the pasta, made from anchovies, garlic, cream and olive oil.
Wagyu Beef Tenderloin “Rossini Style” (HKD 688) is the ultimate wagyu feast for the guests. Combining the best of both worlds, a premium cut of juicy tenderloin is grilled and topped with a piece of foie gras and shaved black truffle, for its intense fragrance and creaminess. The complementary porcini purée, morels, merlot sauce also give the steak a flavourful touch.
Popinjays’ Tiramisu (HKD 138) is a combination of authentic ingredients and modern techniques. The dessert is creatively made into a coffee bean-shaped cake, with classic components of a genuine Tiramisu, including lady fingers dipped in Niccolo coffee, mascarpone cream, Marsala wine and crunchy hazelnuts, served with a scoop of espresso ice cream.
Through Chef Paolo’s appointment, a new afternoon tea indulgence, a la carte menu, a five-course degustation dinner menu and a scrumptious brunch menu will be brought to the dining table, making Popinjays a true culinary destination in the heart of Central.
All prices are subject to 10% service charge.