Regina Troy Barrios

Article (news)

Helm x Salisterra

<p>On <strong>April 17 and 18,</strong> <strong>Josh Boutwood</strong>—chef-owner of <a href="http://On April 17 and 18, Josh Boutwood—chef-owner of Helm, the Philippines’ only two-MICHELIN-starred restaurant—will cook at Upper House Hong Kong for a short residency. For just two evenings, he steps in as a visiting chef to present a limited-time menu to a new audience. The first of the two dinners is on April 17 at Salisterra, on the 49th floor.  At Salisterra, Josh Boutwood’s restraint and technical clarity are immediately evident. The menu opens with Tuna, Coconut, and Lime Leaf—akami and otoro set against coconut cream and kaffir lime leaf snow. It moves into Melon and 5J Ham, cantaloupe, watermelon, and honeydew with clarified melon juice and cold-pressed olive oil. Patagonian toothfish follows with roasted kombu cream and sea cucumber chicharrón, before Roasted Lamb Loin with silken cauliflower, tahini, and watercress closes the savory courses. Dessert arrives as Chocolate Whisky and Toast: caramelized white chocolate and toasted brioche.  On April 18, the setting shifts to the ten-seat Chef’s Room, where a nine-course menu is served at the counter. Dishes include Quail with Morel Mushroom and Mole, A5 Wagyu with fermented root vegetable paste, and Lychee Sorbet with blood orange diplomat. Across both evenings, Josh Boutwood’s culinary language is consistent: stripped-back precision, ingredients viewed through a global lens, and a menu that progresses beautifully.  Designed by André Fu, Upper House Hong Kong is a luxury boutique hotel known for its restrained, apartment-like interiors and expansive harbor views. Salisterra, which opened in 2021, was launched by British-Japanese chef Jun Tanaka as his first Asia project. It has a Mediterranean sensibility shaped by the coastal kitchens of France, Italy, and Spain.  The newer Chef’s Room, which opened in February 2026, operates as a ten-seat studio within Salisterra. Overseen by culinary advisor Ricardo Chaneton of MONO, it is designed for direct interaction between cook and guest.  Boutwood is the second chef to take part in the Chef’s Room residency series, following its launch earlier this year.  The residency series began with Max Levy, a New Orleans-born chef whose “Max Max Pizza Pizza” residency runs from March to May. Filipino chef Miko Calo of Taquería Franco will follow in May with a Taco Omakase collaboration alongside culinary advisor Ricardo Chaneton.  In a city like Hong Kong, where hotel dining rooms now behave like carefully staged theaters, this residency places Josh Boutwood and his work at Helm within a broader regional circuit of chefs moving between cities, kitchens, and hotel-led programs. It also reflects a quieter shift in contemporary Asian dining, where a chef’s reach is not just measured by awards, but also by how seamlessly their cooking translates elsewhere. What is served is not just a dish or even a menu, but a kind of exchange—between Manila and Hong Kong, between kitchen and dining room, between the chef and his guests." rel="noopener noreferrer" target="_blank"><strong>Helm</strong></a>, the Philippines’ only <a href="https://guide.michelin.com/ph/en/metro-manila/makati-city_2329358/restaurant/helm" rel="noopener noreferrer" target="_blank">two-MICHELIN-starred restaurant</a>—will cook at <a href="https://guide.michelin.com/ph/en/metro-manila/makati-city_2329358/restaurant/helm" rel="noopener noreferrer" target="_blank"><strong>Upper House Hong Kong</strong></a> for a short residency. For just two evenings, he steps in as a visiting chef to present a limited-time menu to a new audience. The first of the two dinners is on <strong>April 17 at</strong><a href="https://www.instagram.com/salisterra_hkg/" rel="noopener noreferrer" target="_blank"><strong> Salisterra</strong></a>, on the 49th floor.</p><div><br/></div><div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1776218100515helm x salasterra _ poster.jpeg" style="width:960px" class="fr-fic fr-dib" width="960"/></div><div><br/></div><p>At Salisterra, Josh Boutwood’s restraint and technical clarity are immediately evident. The menu opens with <strong>Tuna, Coconut, and Lime Leaf</strong>—akami and otoro set against coconut cream and kaffir lime leaf snow. It moves into<strong> Melon and 5J Ham</strong>, cantaloupe, watermelon, and honeydew with clarified melon juice and cold-pressed olive oil. <strong>Patagonian toothfish</strong> follows with roasted kombu cream and sea cucumber chicharrón, before <strong>Roasted Lamb Loin</strong> with silken cauliflower, tahini, and watercress closes the savory courses. Dessert arrives as <strong>Chocolate Whisky and Toast</strong>: caramelized white chocolate and toasted brioche.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1776218221935The Upper House_Salisterra_Main Dining Room_Day (1).jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Salisterra at Upper House Hong Kong | Photo: EAT Public Relations</span></span></span></div><p>On <strong>April 18</strong>, the setting shifts to the<strong> ten-seat Chef’s Room</strong>, where a nine-course menu is served at the counter. Dishes include <strong>Quail with Morel Mushroom and Mole</strong>, <strong>A5 Wagyu</strong> with fermented root vegetable paste, and <strong>Lychee Sorbet</strong> with blood orange diplomat. Across both evenings, Josh Boutwood’s culinary language is consistent: stripped-back precision, ingredients viewed through a global lens, and a menu that progresses beautifully.</p><p>Designed by André Fu, Upper House Hong Kong is a luxury boutique hotel known for its restrained, apartment-like interiors and expansive harbor views. Salisterra, which opened in 2021, was launched by British-Japanese chef Jun Tanaka as his first Asia project. It has a Mediterranean sensibility shaped by the coastal kitchens of France, Italy, and Spain.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1776218361795The Upper House_Salisterra_Private Dining Room (5).jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Chef&#x27;s Room at Salisterra | Photo: EAT Public Relations</span></span></span></div><p>The newer <strong>Chef’s Room</strong>, which opened in February 2026, operates as a ten-seat studio within Salisterra. Overseen by culinary advisor Ricardo Chaneton of MONO, it is designed for direct interaction between cook and guest.</p><p>Boutwood is the second chef to take part in the Chef’s Room residency series, following its launch earlier this year.</p><p>The residency series began with Max Levy, a New Orleans-born chef whose “Max Max Pizza Pizza” residency runs from March to May. Filipino chef Miko Calo of Taquería Franco will follow in May with a Taco Omakase collaboration alongside culinary advisor Ricardo Chaneton.</p><p>In a city like Hong Kong, where hotel dining rooms now behave like carefully staged theaters, this residency places Josh Boutwood and his work at Helm within a broader regional circuit of chefs moving between cities, kitchens, and hotel-led programs. It also reflects a quieter shift in contemporary Asian dining, where a chef’s reach is not just measured by awards, but also by how seamlessly their cooking translates elsewhere. What is served is not just a dish or even a menu, but a kind of exchange—between Manila and Hong Kong, between kitchen and dining room, between the chef and his guests.</p>

<p>Josh Boutwood, chef-owner of the Philippines’ two-Michelin-starred Helm, brings his restrained, globally fluent cooking to Upper House Hong Kong for a two-night residency across Salisterra and Chef’s Room, highlighting the city’s growing circuit of chef-led hotel dining experiences.</p>

Josh Boutwood, chef-owner of the Philippines’ two-Michelin-starred Helm, brings his restrained, globally fluent cooking to Upper House Hong Kong for a two-night residency across Salisterra and Chef’s Room, highlighting the city’s growing circuit of chef-led hotel dining experiences.

What Is Josh Boutwood Doing In Hong Kong?

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What Is Josh Boutwood Doing In Hong Kong?

Troy Barrios

Published April 14, 2026 05:05 PM PHT

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Updated April 15, 2026 10:03 AM PHT

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