Chef Alyn Williams, the newly appointed executive chef at the Magistracy Dining Room in Hong Kong, boasts an impressive culinary pedigree. Having refined his skills under the mentorship of renowned figures in British cuisine such as Gordon Ramsay, Angela Hartnett, and Marcus Wareing, Williams brings a wealth of experience and expertise to his current position. In a recent interview, he graciously shared insights into his culinary journey and the humble yet delightful dishes he has introduced to the menu.
Reflecting on his formative years, Williams fondly recalls his upbringing in a working-class household where his father, John, instilled in him a deep appreciation for food. The home-cooked meals of chicken and parsley risotto, minestrone, and daube, a slow-cooked French beef casserole, prepared with home-grown vegetables, epitomized the simplicity and quality of the food that shaped his culinary ethos.
Embarking on his culinary journey in the late 1980s, Williams garnered experience at various restaurants in England before taking a sabbatical to satisfy his wanderlust. Upon returning to London, he honed his craft at prestigious establishments such as Teatro, The Greenhouse, and Chez Bruce. Notably, his career reached a significant milestone when he contributed to Pétrus earning its first Michelin star. Fond memories also encompass his tenure at Gordon Ramsay at Claridge’s, where he meticulously mastered the preparation of the renowned omelette Arnold Bennett.
Presently at the Magistracy Dining Room, Williams has astutely reimagined the classic omelette into an elegant soufflé, whilst also showcasing the pinnacle of British cuisine through offerings such as salt-aged duck, dressed Dungeness crab, and yellow chicken pie. Central to his culinary philosophy is a reverence for exceptional seasonal produce devoid of superfluous embellishments, thereby allowing the innate flavours of the ingredients to take center stage.
A standout highlight on his menu is the dressed Dungeness crab, artfully accompanied by brown crab mayo and toasted crumpets. Williams elucidates that the dish features carefully sourced crab of the finest quality, with a hint of curry powder infusing the mayonnaise to impart a delightful blend of flavours that pays homage to the ingredients.
In summary, Williams’ culinary prowess lies in his adept ability to craft dishes that exude both unpretentiousness and excellence. His culinary approach is deeply rooted in his upbringing and the simple yet delectable meals of his childhood. Through his deftness, he not only epitomizes the pinnacle of British cuisine but also pays homage to the culinary legacy imparted by his father.
Ultimately, Chef Alyn Williams has unequivocally charted an extraordinary culinary trajectory with his unwavering commitment to composing delightful dishes from humble ingredients. His journey stands as a testament to the artistry of culinary expression and the profound impact of simple yet extraordinary meals.