One of Helsinki’s hottest restaurants, the eclectic, experimental Chapter is set to wow Hong Kong’s diners with bold flavours using Finnish and local produce in a pop-up at TEST KITCHEN next month.
Recently Awarded as ‘Finland’s Best Restaurant’ Chapter is the creation of Chef Juho Ekegren, a young, seriously-accomplished Chef with stints in Michelin-starred restaurants as well as stages at restaurants in London and Barcelona.
TEST KITCHEN Founder and CEO Vincent Mui explains, "Juho's style is eclectic and he is not afraid to experiment with different flavors from around the world while combining them with local Finnish and seasonal products, as well as the finest ingredients from Hong Kong.
Dishes such as decadent but delicious sourdough pasta, chicken hearts and egg yolk, or the sublime celeriac with Finnish roe again price why Finland is one of the world’s hottest dining destinations. This is set to be another exceptional Nordic-influenced pop-up at Test Kitchen.”
Bread and Tea
Potato skin cracker and marjoram
Sea urchin and dill
Sourdough pasta, Chicken Hearts and Egg Yolk
Celeriac and Finnish Roe
Cabbage, Mackerel and Blackcurrant
Beef, Onion, Local Greens and Horseradish
Citruses and Rapeseed
Juniper Blueberries and Buttermilk
About the Chef & their restaurant:
Juho Ekegren opened his first restaurant, at the age of 24, in the heart of Helsinki with his wife Romany in 2017. Chapter is known for their cozy and modern cocktail bar and exciting fine dining restaurant. Using local and seasonal produce and wrapping it in flavours from all over the world, they also aim to minimise their carbon footprint. Chapter has been rewarded best new restaurant of 2017, and 12th best restaurant in Finland after being open for only 3 months http://viisitahtea.com/50-parasta-ravintolaa-2018/12-chapter & best new cocktail bar at the bartenders choice awards in Stockholm, Sweden. https://www.bartenderschoiceawards.se/winners-2017
Chef Juho Ekegren:
Juho is a talented and passionate chef who has spent all his free time cooking since he turned 14. Straight out of school he started working at Restaurant Olo, a Helsinki restaurant awarded one Michelin star and named Best Restaurant 2012 in the 50 Best Restaurants listing in Finland.
Juho went on to do several internships in Barcelona and London and was the assistant in Finland's team at Bocuse D'or 2011-2013, often referred to as 'the culinary Olympic Games'.
In 2015-2016 he worked as a chef at Restaurant Ask, an intimate restaurant serving organic and bio-dynamic produce from small and local producers or wildly sourced. Restaurant Ask was named Restaurant of the Year 2014 and awarded its first Michelin star the same year.
Coming to Hong Kong together with Juho is his business and life partner- Romany Ekegren. They are specialised in creating memorable and personalised food events, while Romany is the creative side of the duo, amazing with people and an incredible perfectionist. After studying Clinical Chemistry she realized she was more passionate about creating amazing desserts and baking. She loves to experiment with different flavour combinations, using organic and local ingredients whenever possible, resulting in unique cakes with an organic, natural and yet elegant feel.