VOL.03 Hong Kong – Tomato & Egg

Inspired by the beloved Chinese classic, stir-fried tomato and egg. We reimagine that warmth and comfort in the form of a refreshing salad, staying true to our philosophy of transforming a hot dish into something unexpected. By playing with different textures of tomato and egg, and layering in a distinctly Asian interpretation of hollandaise, we create a dish that feels both familiar and surprising.

Photos

This recipe has 5 section

Section 1: TOMATO "HOLLANDAISE"

Ingredients

  • Sun-dried tomato – 50 g

  • Butter – 175 g

  • Egg yolk – 120 g

  • Tomato paste (from tomato oil) – 20 g

  • Water – 50 g

  • Sugar – 5 g

  • Salt – 4 g

  • Tomato oil – 20 g

  • Vinegar – 6 g

How to

  1. Place all ingredients except vinegar into a vacuum bag.

  2. Sous vide at 68 °C for 30–35 minutes.

  3. Remove from the bag, add vinegar, and blend until smooth.

  4. Transfer the mixture into a siphon and charge with 1 cartridge.

Section 2: TOMATO OIL

Ingredients

  • Tomato paste – 100 g

  • Basil stalk – 10 g

  • Neutral oil – 200 g

  • Salt – 2 g

How to

  1. Put all into a container
  2. Cover with foil
  3. Bake at 75 °C for 120 minutes

Section 3: TOMATO CONFIT

Ingredients

  • Tomato – 1 g

  • Oil – 15 %

How to

  1. Vacuum tomato with oil (15% of tomato weight).

  2. Sous vide at 60 °C for 60 minutes.

Section 4: TOMATO & GINGER JUICE

Ingredients

  • Anna tomato – 100 g

  • Ginger – 5 g

  • Xanthan gum – 0.2 %

How to

  1. Blend tomato with ginger and leave to drain overnight in a cheesecloth

  2. Blend clarified liquid with 0.2% xanthan gum

Section 5: EGG FLOSS

Ingredients

  • Egg – 2 pcs

  • Egg yolk – 1 pc

  • Salt – (amount not specified, listed as “kg”)

  • Vinegar – 3 kg

How to

  1. Blend all together.

  2. Strain the mixture.

  3. Deep-fry while pouring it in slowly.

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About our contributor

Chris Fong

Founder & Chef from Singapore with roots in Hong Kong, Chef Chris Fong is enthusiastic about Eastern Asian Culture. Moreover, he spent his childhood in Malaysia, Singapore and Hong Kong. Growing up in a diverse cultural background, he aims to break the boundaries and connect different cultures using food.
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