You can tell a lot about a chef by the way he sets up his kitchen. Walking into Rhoda for the first time, I could tell that head chef and culinary director Nate Green was a confident man.
The internationally renowned Joyce Wang designed restaurant has the kitchen as the centrepiece of the restaurant, with the highlight being an open fire grill. My eye was drawn to the back of the room, where Chef Nate was overseeing the open flame and charcoal grill that was slowly cooking one the restaurant's signature dishes.
You might recognise the name Nate Green, having worked with the likes of Gordon Ramsey and Jason Atherton, Nate was most recently in charge of Wanchai's 22 Ships as well as Ham & Sherry. Nate was also recently on local TV for the locally produced Hungry Foodies lifestyle program, a shared experience with Nate appearing on episode three, while I was a little later on episode eight.
The concept behind Rhoda is very much nose to tail dining, with very little of the 'beast' going to waste. With a menu that changes daily, depending on which beast Nate can secure, the best local ingredients are used to create simple but delicious modern comfort food. Comfort food is the heart of Nate's current style, drawing on memories of great conversations over a good meal. Taking the vision one step further, there is a large communal table at the centre of the restaurant, aiming to mimic that homely feel.
