My favourite things: Marco Medaglia
Angelini’s newly appointed head chef Marco Medaglia shares with us his five kitchen essentials...
Italian olive oil
Olive oil is the base for a lot of dishes. [I use] Laudemio (from Tuscany, Italy). You can use it for finishing the plate. You can cook with it too but this olive oil is
I like to make homemade pastas. [At Angelini], around 90 percent of the pastas are made in-house so flour is very important. Of course, you can also make breads, cakes and so forth, and the type of flour will be different for different things.
Salt gives colour to food. Without salt, it’s all white and black. You may think it’s a stupid ingredient but it’s very important.
I use this for all the sauces which we make. It mixes, tempers and can also really help lengthen the shelf-life of foods.
This is probably the most important thing for me. My Mac laptop has everything inside: the training material, new menus, recipes... [Our operation] has less mistakes with it. I could work without it... But I think, right now, it would be very uncomfortable [Laughs].
M/F, Kowloon Shangri-La, 64 Mody Rd, Tsim Sha Tsui, 2733 8750.