Siete Ocho opened this winter at Hong Kong’s brand new Dorsett Kai Tak hotel. Chef Mark Lee explains how he came up with the restaurant’s unusual concept of Sichuan Spanish cuisine
Siete Ocho is a bold combination of Spanish conviviality and Sichuan spice
A Spanish and Sichuan fusion may seem unconventional at first glance, but for me, it represents a fascinating intersection of culinary traditions that both have depth and vibrancy.
Growing up in my family’s Chinese restaurant in Nigeria I was constantly surrounded by a tapestry of spices and cooking techniques. This fuelled my passion for exploring diverse cuisines.
The Silk Road spice trade is the historical backdrop for this culinary exploration. The ancient route facilitated the exchange of spices and fostered a blending of cultures. Cumin is one example of a spice that transcended borders and became a staple both in European and Asian cooking. Sichuan, strategically located on the trade route, absorbed influences from diverse regions, including the adoption of chilli peppers from South America. This historical backdrop has enriched my approach as I weave together the nuanced flavours of Spain and the boldness of Sichuan spices.
Spanish cuisine has led me to appreciate the profound ways in which food can tell a story. Spanish cooking is rich in its use of ingredients, with an emphasis on heat and aromatics - think the warmth of smoked paprika or the earthiness of cumin. These elements resonate with the vibrant flavour profile of Sichuan dishes.
My goal is to invite guests on a culinary journey, much like those ancient spice traders, discovering new layers of flavour and tradition as they savour each bite.
Siete Ocho is located at the new Dorsett Kai Tak hotel
Menu highlights blend bold spices with meats and seafood. Prawns are infused with Sichuan peppercorns and garlic oil to create the Mala Gambas omelette, or delicate strands of fideua pasta are sauteed and topped with marinated medium rare skirt steak. A standout from the express lunch menu is the Spicy Pulled Pork Toast with tender, slow-cooked pulled pork served on crisp toast with creamy guacamole and zesty salsa verde. We also have a rotating paella-of-the-day.
I have a personal fondness for the Charcoal Roasted Beef Ribs with Chimichurri. This dish beautifully marries the Spanish Sichuan concept. The beef ribs are marinated and roasted over charcoal until the crust is caramelised. The chimichurri is a vibrant blend of fresh herbs, garlic and Sichuan hot pot spices for an added kick. Each bite is a harmonious balance of smoky, savoury and spicy.
Dishes are served as Spanish-style tapas plates. This encourages a convivial dining experience where guests can share a variety of flavours in a true ‘La Familia Siete’ spirit.
Outdoor dining is a rarity in Hong Kong and we’re pleased to have a dining space with piazza-style alfresco dining. Siete Ocho also has incredible views of our new ‘Pearl of the Orient’, Kai Tak stadium. Inside, guests can expect a welcoming atmosphere reflecting the vibrancy of both cultures and floor-to-ceiling windows to maximise the views.
Siete Ocho’s Express Lunch features a three-course menu from $368 and a four-course dinner menu from $568 per person; breakfast 6 to 10.30am, lunch midday to 2.30pm, dinner 6 to 10pm; Siete Ocho, 2/F, Dorsett Kai Tak Hotel, Shing Kai Road, Kai Tak, Hong Kong; +852 3528 8200.
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