Creativity key to chef’s success
QT Museum Wellington is excited to introduce Mark Hsiong to the Wellington food scene as newly appointed Head Chef of its Asian Eating House and Bar, Hot Sauce.
Mark Hsiong has international culinary experience in Singapore and North America working with world renowned chefs such as the two Michelin Star Sergi Arola, Alfonso Castellano, David Munoz and as a stagiere for a Relais & Château Grand Chef.
Inspired by time spent in international kitchens, Hsiong is excited to make his mark with QT Museum Wellington.
“I love that each QT hotel has its own sense of identity, it’s so unique. Previously, chain hotels I’ve worked with are pretty much a carbon copy of one another and doesn’t allow any creativity. I can’t wait to join QT and work with a small, tight knit team that are fiery, passionate and collaborative. Watch this space Wellington!”
Hsiong is looking forward to bringing new flavours to HOT Sauce and will focus on making the most of seasonal delights and showcasing traditional Asian flavours with contemporary styling.
“With a new menu unveiled this week, Hot Sauce’s new direction will couple the freshest and finest ingredients with a commitment to authentic flavours,” he says. Hot Sauces’ new menu will include signature dishes of:
- KOMBU CURED TUNA with Honey Truffle Ponzu, Daikon, Furikake
- FREE RANGE SHANGHAI PORK POT STICKERS with Sichuan Sauce
- CRISPY SOFT SHELL CRAB with Singapore Style Chilli Crab Sauce, Fresh Asian Herbs, Toasted Rice
- FREE RANGE POPCORN CHICKEN with Smoked Maple, Sriracha Mayo, Salted Pineapple, Fried Garlic
Hsiong is quick to point out locals need not fear, as not all menu favourites will be disappearing.
“We recognise Hot Sauce has a very loyal local fanbase since opening in last September, and I’m pleased to say crowd favourites such as our Free Range Pork Pot Stickers and Akaroa Salmon Sashimi will continue to be on our menu.”
Guests can also expect creative concoctions in cocktail form to match the explosive flavours and textures of the menu. Hot Sauce signatures such as the Gangnam Shiso Style, with flavour hits of chili, watermelon and shiso leaf infused vodka or the ever-so-popular Nashi Pear Mule, made with Suntory whisky, nashi pear, mint and ginger beer will also remain.”
“Mark brings a bold approach and will continue QT’s inventive, playful and nostalgic approach. After years of travelling, exploring and experiencing the international food scene, Mark reflects the essence of our reputation of landmark dining experiences”, says QT Museum Wellington General Manager, Garth Solly.
For more information, visit www.qthotelsandresorts.com. QT first burst onto the hotel scene with the launch of QT Gold Coast in 2011. The collection of properties in Australia includes QT Gold Coast, QT Port Douglas, QT Falls Creek, QT Canberra, QT Bondi, QT Melbourne with flagships QT Sydney.