Chef Alexandre Chalela and his team

Old favorites
Joyce Kam
Tuesday, September 23, 2008

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Although the cuisine of Brazil varies greatly by region, chef Alexandre Chalela and his team of specialists are sharing some authentic dishes from the country with discerning diners in Hong Kong.
Until the end of this month, meat- lovers can savor the traditional churrasco (grilled meats on skewer) by the sea at The Promenade in Harbour Plaza Hong Kong, where lunch and dinner buffets are being laid on.

"I enjoy traditional continental cooking in the south of Brazil, especially the churrasco," says Chalela, who has been an executive chef for 15 years in Brazil.

The secret to a mind-blowing churrasco is the quality of the meat, and Brazil has excellent beef. The meat is grilled on charcoal to give it a smoky smell and taste, sprinkled with sea salt and served right from the skewer.

"Sometimes people think grilled meat is very simple, but it's not. It's a very specific and particular way of cooking that requires many years of training in Brazil," observes Cesare Romani, executive chef of Harbour Plaza Hong Kong, commenting on Chalela's culinary expertise. "I would say chef Chalela really knows meat."

He explains that since the temperature of burning charcoal is difficult to control, to understand when the meat is ready to be cut and to ensure that natural juices are not lost, it takes years of experience.

Besides beef, The Promenade is also serving a variety of meat, including pork, lamb and poultry. A lot of ingredients and spices have been brought from Brazil. The side dishes to go with the meats include tomato and onion vinaigrette, arroz biro-biro (Brazilian fried rice with bacon and potato slices) and deep-fried banana.

The most exquisite one is palmito (heart of palm), harvested from the inner core and growing bud of palm trees that are more than 20 years old. It is served with oil and herbs, like a salad, after baking in an oven.
Sometimes it is known as the "millionaire's salad," since the harvesting often destroys the tree.

Chef Daniel Ribeiro thinks the Camarão na moranga (stir fried king prawns with coconut and pumpkin) reflects the true taste of Brazil.
"You have to first cut the pumpkin into cubes, let them cook slowly with onions, oil and a little bit of fish sauce in a pan before you make it into a mash.
"Then in a fry pan, you fry the peeled prawns and flame it with cachaa, a typical Brazilian drink made from sugar cane. After that, you put everything together and cook it a little more, then add a bit of coconut milk, and it's ready to be served."

He says he is reminded of home "everytime I eat this."
Ribeiro observes that ingredients used in local food is similar to that in Brazil. "But the taste is different. It reflects the different ways of thinking and cooking, the differences of cultures. You have to be open-minded to enjoy a new experience of food."
He adds that dishes being introduced at The Promenade are all typical Brazilian fare.
"We are trying to handle the traditional food in a sophisticated way, so our guests will have the desire to eat it the moment they see it." Among the temptations available, is guava jelly with coalho cheese in a small glass, topped with a cape gooseberry and Brigadeiro cake (Brazilian chocolate cake) soaked in chocolate.
The passionfruit mousse is another highlight as it is such a popular fruit that "everyone loves it in Brazil," according to Ribeiro.
Executive chef Romani adds: "What we try to do is to have the traditional dishes but with very contemporary presentation, a touch of Mediterranean and a touch of French with Brazilian cooking, and the technique is very ethnic."

He points out that the offerings are a balanced selection.
"The taste is delicate, not very strong or imposing. For example, they'll use lime and lemon to marinate all the seafood to enhance its taste with the acidity," he says. "It's not a heavy meal that you can't walk after the buffet".

fonte: http://www.thestandard.com.hk/news_detail.asppp_cat=48&art_id=71978&sid=20694181&con_type=1&d_str=20080923&sear_year=2008