The Principal delights the senses

Suckling Pig [Photo Provided to China Daily]

The egg starter are two of Chef Jonay Armas' most popular items at The Principle in Hong Kong. [Photo Provided to China Daily]

It had been a while since I had been to the area of Wan Chai that The Principal is located. It's just behind Pacific Place Three on the ground floor of a residential high-rise building.

The dining area is warmly lit and tables are comfortably spaced. The room is very welcoming and elegant. I was running a bit late but quickly felt myself relaxing and enjoying the surroundings.

Jonay Armas is a young chef who has just been awarded his first Michelin star. Originally from Spain, Armas finds inspiration for his dishes from the raw ingredients he sources. The degustation and a la carte menu served here features dishes with unassuming names such as Oyster, Caviar, Bread, Cheese, Tartare, Duck, and Pigeon.

With emphasis on the raw ingredients that make up each dish, Armas has created an intriguing menu that has the diner wondering what to expect and expecting it to be wonderful.

"The food that I bring to the table is a journey, a search for ingredients that are driven by quality and provenance," Armas says.

"My aim is to respect the origins of each ingredient, to pay homage to those who have come before us while providing a modern translation. It's about safekeeping traditions of cooking methods while still being progressive and innovative with each of the dish's components. Embracing homemade cuisine that translates my understanding of simple but good food the food of my childhood."

Oyster had "Bloody Mary" as the description. The oyster was served lightly poached with finger lime seeds that popped in your mouth and a sprinkling of spicy tomato powder.

The description for Caviar read "bacon custard, pancetta" which sounded very unlike something that caviar would come with. The warm custard had a smoky bacon flavor and was slightly salty with a thin slice of lard and topped with caviar. The flavors were perfect complements.

The light and refreshing Cheese dish was a favorite of mine made with homemade fresh cheese from milk sourced from the New Territories in Hong Kong. Sweet, creamy with a hint of honey.

The Principal offers modern fine dining that delights. The dishes are fresh and innovative and the talented Armas has created a menu that is also elegant and contemporary. Other signature dishes include the egg starter, foie gras, lamb shoulder, Kobe beef, and Hake.

Expect to spend about HK$800-1,000 ($103-129) per person. Reservations highly recommended.

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