Armand Sablon
In this interview, Armand Sablon, executive chef of Harbourside Grill at Harbour City Hong Kong, gives some insight into the food and beverage industry.
What do you do?
I am the executive chef at Harbourside Grill. I work on menu development and seasonal recipes. I also love training my younger chefs and teaching them about different cooking techniques.
How did you get into the industry?
It was a natural calling. I used to do a lot of cooking with my mother growing up. I simply enjoyed it and was quite skilled.
Share with us a story from behind the scenes.
What is behind the scenes stays behind the scenes! However, I can say that, truly this career is beyond cooking. It’s a tight-knit community. There’s a lot of hard work and long hours involved, so the people you are working with daily truly are your support system and family; it’s essential. I’m always so grateful and hold the fondest memories of The Roux Scholarship I won in 2007, but what you really gain is an invaluable network of lifetime friends and mentors.
What food memory from your childhood or travels stands out?
From my childhood, I would say Mother’s Sunday roast dinner. It’s something I really miss being so far away from home.
What’s the best / worst part of your job?
The best part of my job is having a busy restaurant and seeing everyone smiling and enjoying themselves, and also sharing with my knowledge my younger chefs.
Catering events is perhaps my least favourite. It’s easy in the sense that there’s no juggling between different dishes and different timing, but it is challenging to serve tens or hundreds of the same dish at the same time!
What’s one of your favourite food and beverage pairings?
Apple Tarte Tatin and Royal Tokaji.
The perfect day off would be…
Getting up early to start the day with a hike around Hong Kong and explore its food traditions and eclectic dining scene.
A day in the life of Armand Sablon is…
First, I check all the produce that comes in for quality. Then, I try all the sauces to check for the correct taste and consistency. We will then do lunch service, and in the afternoon, I will work on menu development and creating new seasonal recipes before it’s dinner service.
What do you do for fun?
I like to go out with friends to the beach for a BBQ.
What’s something you’d like guests to know about Harbourside Grill?
Beyond grilled meats, which almost anyone could do or learn to do, we would like to show that steakhouses can be intricate and flavourful, executed with a modern flair. For us, it comes down to how we complement the steak on offer. To start with our hero items, we find that our Espelette butter, shallot puree and confit garlic, all house-made, respectively, with their gentle heat, sweetness and nutty feel, match the smokiness of our char-grilled meats without being overpowering. The rest of our menu is fresh and seasonal, delicate and wholesome, which goes from French Fine de Claire Oysters served currently with a ponzu dressing, to our own Foie Gras which require skills and time.
How have you grown in your profession? What are your key learnings from your start in the industry until now? Any misconceptions?
You have to work hard and put in the hours at the start. It’s a fast-paced environment where your mind is constantly stimulated. There are learning opportunities everywhere. You have to keep your mind sharp and be like a sponge absorbing all the information that comes to you.
What’s something you’d like people to know about being a chef as a profession?
It’s very hard work and long hours but very rewarding.
What’s your view on the dining scene in Hong Kong?
The dining scene is vibrant and diverse, from street food to fine dining. It’s very multicultural, with a lot of different cuisines. Also very interesting in terms of ingredients available, not necessarily ordinary in Europe.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
Sourcing locally as much as possible, maximising the use of our ingredients and reducing wastage are small steps we take daily.
What can guests look forward to in the upcoming months?
We have a beautiful and spacious terrace where customers enjoy sitting back and casual dining, so we will develop a few more recipes that lend themselves to this type of occasion, great for sharing, informal a little more leisurely while staying true to our DNA in providing a premium grill-centric experience.
Read more interviews similar to this one with Armand Sablon here, and stay up to date with the latest gourmet and travel recommendations here and here.
“I used to do a lot of cooking with my mother growing up.” Another one just like me! Too bad I did not end up becoming a chef!