Chef Jessie was once in struggle and searching for her career path, ever since returning to Hong Kong from studying abroad in Brighton. She always felt her true passion was in cooking and not in Economics. Despite the self-doubt process, she decided to take the road less traveled: to follow her instincts and passion, to become a pasta enthusiast.

Like a lot of office clerks, Chef Tony was once a “tech nerd”, sitting at a 9-5 mundane job in the IT and telecommunications field. One day he realized that was not where his passion lies and five years later, here he is now: tech geek to dolce geek.

Chef Tony and Chef Jessie met working at 8 ½ Otto e Mezzo Bombana and with Charlene, together they form ROOT THREE.

ROOT comes from our mother culture – Hong Kong – where our root lies. It is a “melting pot” of multicultural culinary art. The menu is designed with their root memory towards particular Hong Kong dishes and then infused with Chef Tony and Chef Jessie’s Italian trained skill set. Celebrating the culture of eating rice in our daily meals, twisting a Hong Kong fusion style of Wonton Meen, Tong Chung Biscuits, etc. These are some examples of what ROOT flavors are to them. To infuse these flavors and present them in contemporary form, in an artistic expression to treasure food and ingredients – this is ROOT THREE’s way of sharing the way they experience the world, which for many is an extension of personality.

And that somewhat leads to how the number THREE appears in their name. They strongly believe in ”the third plate” food concept. It is a sustainable eating habit/cuisine: less protein-centric, thinking in the position of agricultural and eco-system.

From May 15 to June 16, Taste Kitchen will be incubating ROOT THREE, providing them with professional guidance and support on how to run real restaurant operations outside of the kitchen. Be the first to try ROOT THREE’s fun menu based on Hong Kong classics with an Italian touch at PMQ Taste Kitchen.

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