8 Aug. 2018 - General
Of course design rules are there for a reason, but sometimes it makes sense to throw a bit of caution to the wind and be a rule breaker. That, after all, is what gives your home its own unique personality.
Building on Timothy Oulton’s passion for hosting, Gough’s on Gough restaurant exudes style, craftsmanship, hospitality and charm. Its classic British menu with a modern global twist is the creation of Arron Rhodes – British internationalist chef and, in his spare time, part time amateur strongman.
Arron landed his first job as stagiaire in the 2 Michelin star restaurant The Vineyard at Stockcross, and since then has persistently acquired an international culinary experience in Belgium at the 3 Michelin star Hof van Cleve and a stint with chocolate master Bert van Cauthenberge, in Singapore at 2 Michelin Star Restaurant Andre, and most recently in Peru working in world 4th ranked Central Restaurant.
Arron’s other passion – his lusty pursuit of the World Amateur Strongman title – has lent a healthy influence to his cooking, with his classic French training in rich, buttery and creamy tastes giving way to a more fresh natural style. His recent experiences in Peru with Chef Virgilio Martinesz Veliz, exposed him to the simple and fresh ingredients of Peruvian street food, which makes its influence felt on the menu at Gough’s on Gough.
Situated next door to the Timothy Oulton furniture gallery in Hong Kong’s Central district, Gough’s on Gough has been designed as an overload for the senses. Authentic materials such as marble, rugged reclaimed timber and hand-finished leather offer a captivating backdrop to a menu of pure, authentic seasonal ingredients. Just as this feast of textures is important to the overall design, texture is also key to the dishes themselves, and Arron continually tries to explore a range of textures in one dish, so that it comes alive in the mouth.
Arron’s culinary philosophy flows from his classical training, persistence and openness. The concept for a dish starts as a vision that must be coaxed from the imagination to the plate, a process that is sometimes awkward, and involves solitude in an empty kitchen very early or late, with Arron “going at the dish again and again”, until he starts to feel it “flow like a stream” from vision to plate. For Arron, the true difference between a good dish and a great one always starts with the smell. Presentation is a given, but the enjoyment of a truly great dish starts before the first mouthful, as the smell draws you in and sets up an anticipation: a true feast for the senses.