From the moment you step into Rubato you're greeted with a high-octane environment of minimalism. From the menu being beautifully displayed as soon as you walk into the restaurant to the food simply displayed - there is a sense of home in the atmosphere.
As I stepped into Rubato I eagerly awaited Chef Laurence Louie, owner of Rubato. As he came out to greet me I witnessed him attentively and swiftly help the incoming delivery drivers with new supplies coming into the restaurant. This type of assistance speaks volumes of the character of Laurence but also the environment he would like to foster. Throughout our sit down - Laurence continuously mentioned his upbringing, how food played a tremendous role in his aspirations as an aspiring chef, and his motivation to one day open up a restaurant helped mold what is now Rubato.
Laurence's travels to both China as well as England to further sharpen his blade as a chef helped him understand the importance of truly learning the discipline needed to carry out operating a restaurant. As Laurence explains, you can absolutely be a phenomenal chef without the formal training, formal experience, and notorious rigorous long hours in the kitchen. He also mentions there is a beauty of going through the treacherous hours and sometimes years of experiencing climbing up the ladder of the the restaurant dynamics, becoming acquainted with the business side of restaurant operation, and probably most importantly understanding relationships within the restaurant community. One door opens up to another which is the case in most organizations and overall companies but within the restaurant community it feels as though it's a different feel. With the amount of restaurants I've been to and kitchen's I've stepped into I've slowly understood the importance of carrying out and executing the vision of what owners and chefs would like to carry out.
Laurence's travels to both China as well as England to further sharpen his blade as a chef helped him understand the importance of truly learning the discipline needed to carry out operating a restaurant. As Laurence explains, you can absolutely be a phenomenal chef without the formal training, formal experience, and notorious rigorous long hours in the kitchen. He also mentions there is a beauty of going through the treacherous hours and sometimes years of experiencing climbing up the ladder of the the restaurant dynamics, becoming acquainted with the business side of restaurant operation, and probably most importantly understanding relationships within the restaurant community. One door opens up to another which is the case in most organizations and overall companies but within the restaurant community it feels as though it's a different feel. With the amount of restaurants I've been to and kitchen's I've stepped into I've slowly understood the importance of carrying out and executing the vision of what owners and chefs would like to carry out.
At Rubato, Laurence offers extremely delicious comfort Hong Kong food. After having a thorough conversation with Laurence and also Geo who is currently an intern at Rubato I was treated to some of the items Laurence offers at Rubato. The fried chicken bolo was out of this world good. The breading and slaw itself was out of this world. But the chicken? Come on, this stuff is unbelievable. After that, I had the Beef Brisket Ji Cheung Fun - super tender beef chunks with rice rolls. If I could enter emoji's here I totally would. And lastly, I had the Hong Kong Lave Egg Yolk French Toast. That sugary goodness you only want after a stellar meal and the textures that will make you want to go back into the kitchen and let your eyebrows do the asking.
If you get a chance to visit Boston, visit this amazing Hong Kong restaurant located in Quincy where you'll see Laurence everyday in the kitchen whipping up and preparing food with his phenomenal team.
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