Eric Räty is a Finnish chef and restaurateur based in Hong Kong, where he is the chef-owner of two-Michelin-starred Arbor. Known for his seasonal sourcing and Nordic-Japanese cooking, Räty trained in top kitchens in Europe including Chez Dominique in Helsinki and Aqua in Germany, before moving to Asia in 2014. At Arbor, he blends Nordic precision with Asian ingredients, creating elegant, nature-inspired dishes that have earned him international acclaim.
Please introduce yourself to our members.
I’m Eric Räty, chef owner of restaurant Arbor, Hong Kong. In 2005 I started my culinary career in Helsinki, Finland, at the Perho Restaurant school and meanwhile started as dishwasher at restaurant Chez Dominique. After 4 years training under chef Hans Välimäki and his team I moved to Germany, where I worked at restaurant Aqua where within time I was promoted to Pastry chef. The years with chef Sven Elverfeld gave many valuable lessons of precise cooking with high standards. Since 10 years I have been settled in Hong Kong.
Tell us about your current project.
Restaurant Arbor has been a project since 7 years and counting. It’s been a ride and I’m constantly looking forward to improve it further with Nordic and Japanese inspiration.
Tell us about the restaurant scene in Hongkong.
Hong Kong is a unique place with a really diverse restaurant scene. It keeps you evolving and continuously exploring further. We have hungry locals that are willing to explore new ideas and guests coming from all over the world.
What are your three favorite restaurants in Hong Kong and why?
Not in particular order.
- Moon Bay Chinese cuisine. Classic Cantonese food done with top techniques without any fuss. Best roasted suckling pig in town. Winter time they serve a seasonal snake soup with chrysanthemum flowers etc.
- Sushi Fujimoto. Top quality edomae sushi with a fun and relaxed atmosphere. After a meal you’re already dreaming of returning to Fujimoto’s counter.
- Feng Wei Ju. A short trip from Hong Kong to Macau and you can find an amazing spot for Sichuan cuisine. Amazingly well balanced use of spices and mastering the regional cuisine is something unique that you can’t find easily.
Any new restaurant in Hong Kong that you think is doing great things?
Sushi Hare, not that new anymore but still the hardest to get seat and every time you are welcomed with new seasonal creations and improved techniques to elevate the experience.
Do you have any hidden gem that you want to highlight in Hong Kong?
Kyoto Oden Masa. After work spot, open until late night. Top trained Japanese chef doing simple but amazing cooking. Dashi Tamago, octopus etc.
What’s your favorite kind of restaurant and why?
Any kind that you can feel real passion for cooking and ingredients without any big marketing fuss. Just pure focus to deliver unique experiences for guests.
What are your three favorite food cities and your favorite restaurants in those cities?
- Tokyo, so many restaurants but I always keen go back is restaurant Hommage. Chef Arai French cuisine keep evolving further always and he have unique ability to implement all Japanese ingredients seamlessly into menu.
- San Francisco. Great bakeries and coffee spots like tartine. Tasty tacos and found awesome hot empanadas. But highlight of city is definitely Benu. Impressive precise cooking without any unnecessary fuss. One of best fine dining experience personally.
- Fukuoka, city full of simple amazing food from yakitori to ramen and most precious seafood with reasonable prices. Also always find some new patisseries and amazing coffee shops. Recommend to try local horse meat, specifically horse liver sashimi with local Kyushu sweet soy sauce
What is your favorite dish and where is your favorite restaurant to have it?
One of the most comforting and favourite dishes is Korean ginseng chicken soup including chestnuts, red dates and glutinous rice. The perfect dish after a long day in the kitchen. Don’t have a specific restaurant in mind but I’ve had many good versions in Seoul. And my wife can make an amazing one.
Who is an up-and-coming chef you are keeping an eye on?
Shunji Hashiba of Sushi Shunji. He’s a top student of sushi legend Saito. He is already at the top of his game but I believe there is so much more coming in the future. Amazing skills with new imagination that will evolve his sushi game further.
Who is a food expert whose restaurant recommendations you’d like to see?
Chef Daniel Calvert of Sézanne Tokyo. He has an amazing palate and curiosity to explore different cuisines. And a unique ability to get inspired and transform that into his cuisine.
