Olea is a three-star EatSmart Restaurant (ESR) located at Novotel Citygate Hong Kong in Tung Chung.  Specialising in Mediterranean cuisine, the restaurant has participated in the “EatSmart Restaurant Star+” Campaign (ESR Star+ Campaign) since 2024, and has been dedicated to promoting a culture of healthy eating.  With an open and comfortable environment, it allows customers to enjoy wholesome dishes while soaking up the laid-back Mediterranean vibe.

Using Natural Seasonings to Let Fresh Fish Shine

Cheng Kin-ping, Billy, the Director of Culinary and Food & Beverage Operations, introduces two signature “EatSmart Dishes” to the readers.  For “Pan Fried Seabass with Potatoes and Fennel Stew”, only a small amount of oil is used to sear the fish, thus the tender texture is preserved.  As the ingredients are braised in a homemade fish stock, the need for extra salt is cut down, resulting in a light and non-greasy flavour.  The other dish, “Roasted Cod in the Mediterranean-style Served with Salsa”, minimises the use of oil through baking.  It is served with a salsa made from cherry tomatoes and fresh herbs, which brings out the umami of the fish.

Securing Tenderness by Using Seasonal Fish and Mastering the Heat

In terms of culinary technique, Billy insists on using sustainably sourced, seasonal fish, and has a firm grip on the heat and timing to make sure the fish is perfectly cooked while remaining moist.  He stresses that minimising the amount of sauce covering the fish is the key to letting the natural taste of the ingredients shine through.  Depending on the thickness, fat content and freshness of the fish, he will flexibly adjust the cooking method – for example, delicate seabass gets a quick pan-sear, and thicker cod goes in the oven.  This perfectly demonstrates his fine understanding of the nature of each ingredient.

Driving a Healthy Eating Culture through Active Promotion

Olea is an active participant in the ESR Star+ Campaign, promoting “EatSmart Dishes” to customers through menus, social media and promotional activities.  Billy believes that the Campaign has encouraged his team to take a closer look at the nutritional content of the dishes, enhanced the staff’s awareness of healthy cooking, and aided in elevating the restaurant’s image.  Through carefully choosing seasonal ingredients, precisely controlling the cooking temperature, and using natural seasonings, the restaurant aims to serve customers with healthy and delicious dishes.