Tastes of the Dolomites in Hong Kong with Norbert Niederkofler

  • Beef fillet and celeriac cooked in hay and salt crust.

    Beef fillet and celeriac cooked in hay and salt crust.

  • Char from Val Passiria with peas and horseradish.

    Char from Val Passiria with peas and horseradish.

  • Chef Niederkofler first started his culinary training in Germany and is now the executive chef of Rosa Alpina.

    Chef Niederkofler first started his culinary training in Germany and is now the executive chef of Rosa Alpina.

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Norbert Niederkofler was 19 when he first left the stunning landscapes of Dolomites in northeastern Italy to start his culinary training in Germany, an adventure which eventually took him to places such as Zurich and London, where over the years he continued to craft his talent alongside celebrated chefs. But it was with his return to his hometown and the transformation of a local pizzeria into a fine dining establishment, St. Hubertus, that he finally made his mark, initiating a culinary project that blends values of sustainable agriculture, the beautiful landscapes of the region, and local culture called “Cook the Mountain. The restaurant has since earned two Michelin stars along with praises and honors from various organizations, a testament of the chef’s hard work and creativity.

Next month, Niederkofler will be flying to Hong Kong to bring his philosophy to the Ritz-Carlton Hong Kong’s Tosca restaurant where a special showcase of his fine creations will be available for public. From April 6 to 9, foodies are invited to sample a six-course dinner and a four-course set lunch based on the chef’s “Cook the Mountain” values, with dishes that include trout tartare with trout caviar and crispy skin, risotto with tomato water and basil popcorn, as well as beef fillet and beetroot gnocchi with beer soil and cream of daikon cress. Hosted be chef Pino Lavarra, the six-course dinner is offered at US$215 while the four-course set lunch at US$87.

For more information, visit Ritz-Carlton.

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