Michael White was born in Wisconsin, trained in Chicago, but it’s Italy that put him on the map. Chef White’s love of Italian cooking has garnered him many awards and accolades, including a James Beard Best New Restaurant Award in 2010 for Marea.

This past May, chef White opened his first international venture on Hong Kong’s Victoria Harbour waterfront called Al Molo (The Pier). The 7,000 square foot venue features a walk-in bread-baking oven, three separate dining areas and White’s signature modern Italian cuisine.

Q. You’ve just opened Al Molo. How does having a place in Hong Kong differ from New York for you, especially with more relaxed importing laws?

A. It's possible to get salumi and different types of cheeses, such as culatello, salame felino, wild boar salame, etcetera. We can't import this into America, therefore certain aspects of the Italian kitchen are possible in Hong Kong and not in United States.

Q. What’s the one pantry item that you won’t skimp on and where do you recommend buying it?

A. I always have Colatura di Alici on hand – Italian fish sauce. I buy mine at Buon Italia in Chelsea Market.

 

Q. What’s your “cost-cutting secret” pantry item and how do you use it?

A. Cost cutting (and calorie cutting): Shirataki Noodles. I love using them in Pad Thai and stir fries for my daughter. They’re only 20 calories per portion and a couple of dollars a bag. [see recipe]

Additionally, pasta is so inexpensive that you can feed a whole family with a just a pound of pasta, garlic and oil. If there is a bit extra to spend, add some parmigiano cheese. No recipe is needed.

FIND...

Q. What food markets do you love for shopping / browsing that might also be interesting or unusual for visitors ?

A. In New York, Essex Street Market, Union Square Greenmarket, Eataly.

The farmers market in Madison, WI.

Santa Barbara’s fruit and vegetable market is amazing.

The farmers market in Austin, TX.

Citysuper in Hong Kong.

The town fish market in Gallipoli in Puglia, Italy. I love the fish market by the port and the food markets are unreal with tons of local produce for very low prices.

[See details.]

Q. What’s your favorite resource (websites, guides, books, etc.) for food related information?

A. Nothing beats Google. You can Google anything these days and within nanoseconds you have a plethora of information and ideas right before your eyes. Information today is endless.

EAT...

Hong Kong

Q. What restaurants have you discovered in Hong Kong that are worth going out of your way for and what should we order?
A. Yat Lok - there is nothing better than their roast goose.

Lung Keen Heen at the Four Seasons Hong Kong. Do not miss it. It’s for something really elegant, a three-star Cantonese experience. Crispy skinned roast pork, sweet pork bao, Michelin-awarded dim sum. My mouth is watering...

[See details.]

New York

Q. In New York, what restaurant would you send a visiting chef to dine at and what would you recommend they eat?
A. I’d start with a dry aged Creekstone Porterhouse for two at Porterhouse.

Chinatown Brasserie for watercress dumplings with shrimp and pork.

Wondee Siam for #1 Duck Kra Prow (spicy crisp duck, garlic, onion).

Minetta Tavern for the Pied di Borc Pane and Pommes Anna.

Oh, and let’s not forget the Fusili with Bone Marrow and Octopus at Marea, the Porchetta at Osteria Morini, and the Agnello at Ai Fiori.  

[See details.]

Q. Where do you like to eat that won’t break the bank, but has killer food?
A. Banh Mi Saigon Bakery - nothing compares to a #1 Extra Spicy Banh Mi with pork, pate and extra pickled vegetables.

[See details.]

Q. Which chef in New York do you think deserves more credit for the food they are creating?

A. Harold Moore at Commerce in the West Village is doing amazing things. As far as I’m concerned, that is the most underrated restaurant in the city – yet, it is packed every night. It seems they opened just at the beginning of the recession so press wasn’t as attentive – but patrons still flock to the hidden gem on Commerce and Bedford.  I love what Moore does with the calves liver appetizer with onion, bacon and balsamic. I also can’t get enough of the whole roasted chicken for two.

[See details.]

Italy

Q. You’ve spent a lot of time in the Emilia-Romagna area, can you pass along some must-visit restaurants there?
A. La Sangiovesa in Santarcangelo di Romagna - it is a quintessential Romagna trattoria.

San Domenico is where I spent seven years training in Italy and where I really fell in love with Italy’s culture and cuisine. Owner Gianluigi Morini is like a second father to me, which is why I named Osteria Morini in Soho after him.

[See details.]

DRINK...

Hong Kong

Q. Have you found an interesting cocktail bars in Hong Kong that you’d be willing to share?
A. In Hong Kong, I enjoy a nice cocktail at Felix at the Peninsula Hotel or MO Bar in the Mandarin.

[See details.]

New York

Q. What about New York?

A. In New York, anywhere that makes a great Aperol Spritz is my go-to. Eben Freeman, head of bar innovations for Altamarea Group makes one of the best at Ai Fiori at the Setai on Fifth Avenue.

[See details.]

Recommendations

Details of Michael White’s recommendations for where to eat, drink and shop in New York, Hong Kong and Emilia-Romagna.

Recipes

- Shirataki Pad Thai