By Corinna Burford

At Soho House Hong Kong, the menu is designed to reflect the city's diverse food scene, mixing Cantonese staples with dishes and flavours from around the world. Here, our Hong Kong Head Chef, Chris Thompson, shares two of his favourite recipes from the House: Crispy Green Peppercorn Squid and a Broccoli Rice Bowl with kimchi, charred sweetcorn, sweet potato, and yuzu kosho yoghurt.

A person uses chopsticks to eat a variety of colorful dishes on a marble table, surrounded by plates of vegetables, glasses of wine, and other food items.

Broccoli Rice Bowl with kimchi, charred sweetcorn, sweet potato, and yuzu kosho yoghurt

Serves one

Ingredients

70g broccoli rice

Olive oil for cooking and serving

1 lemon

40g charred sweetcorn

40g sweet potato, cooked and diced

40g sunflower seeds, toasted

40g Korean kimchi

Fine slices of spring onions

Salt and pepper

For the yuzu kosho yoghurt

Ingredients

100g Greek yoghurt

20g yuzu kosho

Plates stacked with a folded cloth, knives, and forks resting on top; nearby, a wooden spoon rests in a bowl of salt on a marble countertop.

A wooden salt spoon rests in a stone bowl filled with salt beside a thick marble-topped book and stacked bowls on a marble countertop, creating a rustic kitchen scene.

Method

1. Finely chop the broccoli (green or purple) into rice-sized grains. Cook with a little olive oil, lemon, salt, and pepper. Keep the texture crunchy and fresh.

2. Toast the sunflower seeds in the oven at 170˚C with salt, olive oil, and lemon zest.

3. Make the yuzu kosho yoghurt: combine the yuzu kosho and Greek yoghurt, then mix well.

4. Assemble your bowl with the cooked broccoli rice, corn, sweet potato, and kimchi. Top with the yuzu kosho yoghurt, toasted sunflower seeds, and spring onions.