Dio Wong, assistant executive chef at Townhouse (Hong Kong), developed a profound interest for food (and eventually cooking) since the age of 15. The Hong Kong talent tells us that he did not go to culinary school but rather acquired his finesse in the art of cooking from first-hand experiences working in many great restaurants, including three-Michelin-starred Bo Innovation.
Townhouse Bangkok, the very first international branch of the hip fusion restaurant, presents an upbeat ambience similar to the Hong Kong original—think neon signs and groovy party vibes—all tucked away in a secluded area of Siam Paragon’s brand new Gourmet Garden zone. In town to train its kitchen team, 39-year-old Wong sits down with Thailand Tatler for a light chat over lunch.
What are the similarities and differences between Townhouse in Hong Kong and Bangkok?
The menu here is almost identical to the one we have in Hong Kong. But we’ve played around with each dish, adding more depth of flavour, so that they accommodate Thai palates more.
How would you describe the food at Townhouse?
We have a lot of fun using modern and Western cooking techniques and fusing those with Asian twists.
What are your favourite dishes at Townhouse?
My personal picks would include the Singaporean noodles with red lobster, Serrano ham, goose liver and homemade curry; pizza topped with black truffle, prawns, salted duck eggs and cauliflowers; and also fresh oysters with tom yum caviars.
Since you’ve been visiting Bangkok every two months for work, what are some of your favourite restaurants here?
Definitely Gaggan and Suhring! But if I could only pick one, it would have to be Gaggan, as I especially enjoyed experiencing his approach on molecular gastronomy.
If you were not a chef, what do you think you would be doing?
I’ve actually never thought about that before.
Townhouse, The Gourmet Garden, Ground Floor, North Wing, Siam Paragon; 0-2129-4558