LC: What made you choose PMQ as the location for Aberdeen Street Social?
JA: When I heard that this space had opened up, I did a bit of research on the Police Married Quarters, and quickly realised how institutional it had become to Hong Kong culture. It’s a really interesting building, and we’re so lucky to be able to be a part of this creative space where there are markets on the weekends and lots of young people doing really innovative things.

LC: What typifies your style?
JA: You can look at our food and definitely tell it’s our cuisine because it’s got my stamp all over it. In the UK we have a saying that a complete meal consists of meat and two vegetables. So I designed fine

dining food around this concept by introducing a theme so that it would become recognisable, no matter what the dish is.

LC: Describe how you worked with Shanghai architecture duo Neri & Hu to design the two-level space?
JA: We decided that we wanted the upstairs to be a little bit more luxurious, but at the same time be very linear. All of our restaurants are quite cutting-edge in terms of design - and it’s reflected in our food, which is modern day fine dining. The downstairs space they created is pretty dynamic, as it has to work for breakfast, takeaway tea and coffee and as a bakery shop during the day. Then, at night it converts to a cocktail bar.

LC: What were some of the things to consider when you were crafting the menu?

JA: We pushed the envelope upstairs [in the dining room] for sure. Up until now it’s always been pretty casual so this marked the first time in Hong Kong we’ve done canapés, pre-desserts and a tasting menu for the evening. It’s also the first time worldwide that we’ve done a bakery and takeaway desserts within the restaurant. It’s all about bringing out that social element.

LC: How have elements of Hong Kong influenced the menu?
JA: One of the biggest things when we started restaurants in Asia was that we really understood that people love to share food. I mean we have tables where even in fine dining, people are swapping starters and main courses, but back in the UK that never happens.

LC: What should a man order from Aberdeen Street Social on a first date?

JA: If you’re on a date you should always keep what you eat quite elegant so I would stick to something like the snapper with cauliflower and confit lemon – it’s nice and light.

LC: Is there a go-to dish that every man should learn to cook?
JA: Every man should learn to bake because if you can bake something for your partner, that’s probably more important to her than a present. And I think it’s just a really cool thing to do, so learn how to bake.

LC: If you weren’t a chef what would you be doing?
JA: It’s very difficult to say because I think I’ve got the best job in the world. I love my job, and I’m very lucky. I get to do really cool stuff like design a restaurant in the middle of Hong Kong and I have a lot of fun doing it.

LC: Any advice for those who want to get into the food and beverage industry?
JA: I’m a big believer in the 10,000-hour rule. The harder you work at something, the better you’re going to become. You might not be the champion but you’re going to get good at it.