The Culinary Passport - Asia S2 EP3: Mick Bolam, Porterhouse Restaurant, LKF Concepts, Hong Kong
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Mick Bolam is executive chef at Porterhouse Restaurants in Hong Kong, part of the LKF Concepts Group, catering for upscale dining at a range of venues.
The third interview in the Asian season of The Culinary Passport podcast, Mick is an Australian born chef who’s been in HK for over seven years, and loves living in the vibrant city that never sleeps.
It’s a far cry from his first days in the kitchen as a dishwasher in the bowling club at Rutherford in the New South Wales Hunter region.
Since then he’s been on a memorable culinary journey, including working at The Ledbury in London’s Notting Hill.
It was at this legendary restaurant that he learnt the finer side of cooking in an establishment which has long been rated as one of the best in the world.
A stint on super yachts in Monaco followed, where on one splendid vessel he prepared a full 26 course degustation menu for the owner only to be told he preferred steak and frites!
After that it was back to Australia and a first visit to Melbourne where ’seasonality and simplicity’ was the name of the game at hugely popular Epocha.
“We created dish’s which were unpretentious and free of the chef’s ego and which were created with an immense respect for nature.”
It was during this time that Mick’s view on food and cooking changed, and along the way he helped Epocha win a coveted Chef's Hat award.
After moving on to Hammer and Tong in Fitzroy with it’s ever changing lunchtime menu, Mick got his first opportunity to work in Asia, and for over seven years his life in Hong Kong has been work, work and more work, but he’s enjoying every minute.
He’s been responsible for opening several restaurants and says the city’s food scene is finally beginning to bounce back after Covid.
When he does get a few days off Mick likes nothing better than travelling around Asia experiencing the food and culture of the different countries, and studying how to cook their food.
“ I’m constantly learning and I think that keeps me young”, he said.
And late at night after a busy day in the kitchen, and along with other members of his team, Mick can often be found at Under the Bridge Spicy Crab in HK’s Causeway Bay.
“The food is wonderful and so is the venue and if we turn up they stay open”.
Maybe a spot to add to your ‘bucket list’.
