24 Apr '12, 3am

Even if you're not a complete Russophile like me, this is still going to be a pretty cool event

Even if you're not a complete Russophile like me, this is still going to be a pretty cool event

Asia Tatler Dining: Your restaurant, Varvary, is the first Russian restaurant to make it onto S. Pelligrino's World's Best 50 list: can you tell us more about your restaurant? What sort of food do you serve? What is the clientele? Anatoly Komm: Varvary conception is based on the old Soviet cuisine, the traditions of food which our grandparents and parents were brought up on. I use only local products and it is written in the menu of my restaurant: "All the ingredients used are made on the territory of Russian Federation and are Russian National Agriculture Pride". My cuisine is a deep knowledge of classic gastronomy with a gentle touch of vanguard techniques. ATD: Not a lot of people here in Hong Kong are familiar with Russian cuisine: could you tell us what is considered classical and traditional Russian food, and how your style of cooking is different? AK: Russian cuisin...

Full article: http://www.asiatatlerdining.com/hong-kong/feature/q-a-wit...

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