Part of Adria’s Hong Kong visit was also to lend his support to his protege, Alain Devahive Tolosa, who spent a decade in the elBulli kitchen and also worked in its food research laboratory.
Tolosa brought his Catalunya restaurant to the territory after opening one in Singapore last year.
“I’m very happy to see that Spanish cuisine is getting the recognition it deserves in Asia. Tapas cuisine is very similar to Chinese cuisine — it is made to share,” Adria said.
Innovation will remain at the heart of everything he does, but it will be increasingly assisted by the power of digital technology, he added.
“The world is changing super-fast, all concepts are changing. Thanks to the Internet, systems like the Michelin star will have changed completely in 10 years,” he said.
Food blogs — which have come to dominate Asia’s gastronomical discourse in particular, turning diners on to new foods and giving small eateries valuable exposure — have helped fuel a democratization of food reviews, he said.
“Bloggers are just as important as Michelin stars, especially locally. If I [one day brought a restaurant] to Hong Kong, I’d feel more confident if I had two good reviews by bloggers than a good write-up in a guide,” he said. “But at the end of the day, everyone has to try to do things well. If you perform well there can be no problem.”