Share to Facebook Share to Twitter Share to Linkedin Stone is ready to take us all on a “Field Trip.” Stephanie Teng When Curtis Stone isn’t in the kitchen at his restaurants Maude and Gwen in L.A. or Woodend in Forbes Travel Guide Five-Star Maroma, A Belmond Hotel, Riviera Maya in Mexico, the celebrity chef traverses the globe seeking culinary inspiration for his TV show Field Trip with Curtis Stone. You can see his food-filled adventures when the third season premieres July 2 on Peacock. But you can also get a taste of it with a new Hong Kong episode — Field Trip’s first Asian destination — that’s already streaming on PBS. “This is one of the most fascinating places in the world to eat,” he said during the hourlong special. We talked to the genial Australian chef about eating his way through Hong Kong, where he’s traveling next and why he only packs dirty laundry in his carry-on.
Chef Vicky Cheng shows Stone around. Stephanie Teng
Why did you decide to go to Hong Kong for your first Field Trip episode in Asia? I’ve been to Hong Kong before and I couldn’t wait to return. There is so much history there and an incredible confluence of the old and the new. What do you like to eat when you’re in Hong Kong? Everything and anything. I lean into finding ingredients and dishes I can’t get anywhere else. Regional dishes are also key to my choices. Some highlights for me were learning the centuries-old technique for making tofu at Kung Wo Beancurd Factory and trying the sweet version, which I had never tasted; watching chef Vicky Cheng of Vea rehydrate the dried seafood we purchased on Des Voeux Road West and use French technique to make a Michelin-starred dish; and the Ping Yuen chicken prepared by chef David Lai at his restaurant, Neighborhood.
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