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We introduced Mark Hsiong to the Wellington food scene as newly appointed Head Chef of Hot Sauce a wee while back, but now we’re even more excited to introduce his new menu.
Inspired by his time spent in international kitchens, Mark is keen to unleash his culinary knowledge at Hot Sauce, bringing new flavours – and new addictions for Welly.
“I love that each QT hotel has its own sense of identity, it’s so unique. Previously, chain hotels I’ve worked with are pretty much a carbon copy of one another and doesn’t allow any creativity. It’s been great joining QT and working with a small, tight knit team that are fiery, passionate and collaborative.”
With a new menu unleash onto the city last week, Hot Sauce is continuing to serve up the freshest and finest ingredients and sticking to authentic Asian flavours.
We’re talking the likes of:
Kombu Cured Tuna with Honey Truffle Ponzu, Daikon, Furikake
Crispy Soft Shell Crab with Singapore Style Chilli Crab Sauce, Fresh Asian Herbs, Toasted Rice
Free Range Popcorn Chicken with Smoked Maple, Sriracha Mayo, Salted Pineapple, Fried Garlic
Don’t worry regulars, the menu isn’t getting a complete overhaul. Crowd favourites like our Pork Pot Stickers and delicate Akaroa Salmon Sashimi will continue to surprise and delight on the menu.
We are all stoked with the changes and Mark’s flavourful spins on the menu.
Our General Manager, Garth says, “Mark brings a bold approach and will continue QT’s inventive, playful and nostalgic approach. After years of travelling, exploring and experiencing the international food scene, Mark reflects the essence of QT Hotels & Resorts’ reputation of landmark dining experiences and will continue our celebration of creativity across all areas of our customer experience.”
See the full menu here.
words by chris lee
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