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Enrique Abilleira joins The Langham, Hong Kong as Chef de Cuisine

Enrique Abilleira joins The Langham, Hong Kong as Chef de Cuisine at Bostonian Seafood and Grill. He is charged with leading his team to showcase the restaurant’s new menu of artisanal house-cured dry aged meats and fish, premium imported steaks and sustainable seafood. In the coming month, Enrique will be launching a new a la carte menu that complements the 118 seat restaurant that has a reclaimed style with an industrial vibe.

Hailing from Galicia, in northwest Spain, known for its rugged coastlines and lush landscapes, the Spaniard is accustomed to rendering the rich produce of the region in both the Atlantic and Mediterranean styles. These include seafood such as octopus, goose barnacles and cod to meats such as the Galican Blond, a beef breed that is one of the best kept secrets among top steakhouses in the world.  

Not a stranger to Asia, Enrique was with the Hilton Sukhumvit in Bangkok, as chef de cuisine. During his tenure in Thailand, he also participated in an episode of Iron Chef Thailand.  He also spent two years in kitchens of top hotels in Guangzhou and Suzhou.   

Prior to China, he was in the culinary brigades of a restaurant in the UK where he was a pastry chef for a brief stint and in Spain where he specialised in both traditional tapas and pinxtos which are typically bar bites from the northern regions of the country.  

When not in his chef whites, Enrique’s passion for ‘rocks’ takes over.  He is an avid rock climber, mountain biker and electric bass guitarist shredding rock music. Recalling his youth, Enrique says, “I really enjoyed playing the bass with my band but gastronomy was also calling me. Spain was going through the gastronomic revolution with restaurants like El Bulli and Celler de can Roca leading the way. I decided to follow in the footsteps of my father and grandfather who were both chefs. I decided to exchange my guitar for a saucepan as I knew that would pave the way for me to see the world and to share with everyone about the rich tapestry of Spanish culture and cuisine which I am so passionate about.”  

The new menu carefully designed by Enrique is now available at Bostonian Seafood & Grill, including his signature Spanish Octopus, Tableside Brandy-flamed Australian Flat Iron, 30-day Home Cured in Rum Salmon and many more.

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