{"id":3816,"date":"2019-03-21T12:32:00","date_gmt":"2019-03-21T10:32:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=3816"},"modified":"2026-09-20T12:24:39","modified_gmt":"2026-09-20T10:24:39","slug":"the-one-la-sutil-y-delicada-cocina-de-hong-kong-en-madrid","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=3816","title":{"rendered":"THE ONE, LA SUTIL Y DELICADA COCINA DE HONG KONG EN MADRID"},"content":{"rendered":"<p><\/p>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span lang=\"ES-TRAD\" style=\"font-family: &quot;Arial&quot;,sans-serif\">No hay nada m\u00e1s injusto que la<br \/>\ngeneralizaci\u00f3n. Y, si en un pa\u00eds peque\u00f1o como es Espa\u00f1a, nada tiene que ver la<br \/>\ncocina gallega con la andaluza, ni la extreme\u00f1a con la murciana, querer hablar<br \/>\nde cocina china en general, siendo un pa\u00eds inmensamente m\u00e1s grande que el<br \/>\nnuestro, es a todas luces incorrecto.<\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span lang=\"ES-TRAD\" style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/03\/restaurante-the-one-madrid-pat-1024x653-1.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"653\" data-original-width=\"1024\" height=\"408\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/03\/restaurante-the-one-madrid-pat-1024x653-1.jpg\" width=\"640\" \/><\/a><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span lang=\"ES-TRAD\" style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span lang=\"ES-TRAD\" style=\"font-family: &quot;Arial&quot;,sans-serif\">La gastronom\u00eda de <b>Hong Kong<\/b> por diversas<br \/>\nrazones (su situaci\u00f3n al sur del pa\u00eds, abierta al mar, su alto nivel de vida,<br \/>\nsu cultura ancestral\u2026) es una gastronom\u00eda sumamente <b>condicionada por ese culto<br \/>\nal bienestar y a la salud<\/b> -no solo f\u00edsica, sino tambi\u00e9n espiritual- que el hongkon\u00e9s<br \/>\nprofesa.<\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: Arial, sans-serif\"><br \/><\/span><span lang=\"ES-TRAD\" style=\"font-family: &quot;Arial&quot;,sans-serif\"><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/03\/restaurante-the-one-madrid-d-683x1024-1.jpg\" style=\"clear: right;float: right;margin-bottom: 1em;margin-left: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"562\" data-original-width=\"683\" height=\"263\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/03\/restaurante-the-one-madrid-d-683x1024-1.jpg\" width=\"320\" \/><\/a><span style=\"color: black\"><\/span><\/div>\n<div style=\"text-align: left\">\n<span style=\"color: black\"><span style=\"text-align: justify\"><br \/><\/span><\/span><\/div>\n<div style=\"text-align: left\">\n<span style=\"color: black\"><span style=\"text-align: justify\">Les cuento todo esto a cuento de que hay<br \/>\nen Madrid un restaurante dirigido por un matrimonio hongkon\u00e9s que propone este<br \/>\ntipo de cocina. El restaurante ubicado en la calle Lagasca se llama<\/span><a href=\"http:\/\/www.restaurantetheone.com\/\" style=\"text-align: justify\" target=\"_blank\"> The One<\/a><span style=\"text-align: justify\"> y<br \/>\nel nombre es toda una declaraci\u00f3n de intenciones por ser el \u00fanico restaurante<br \/>\n(al menos que yo sepa) en ofrecer la aut\u00e9ntica cocina de Hong Kong.<\/span><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span lang=\"ES-TRAD\" style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span lang=\"ES-TRAD\" style=\"font-family: &quot;Arial&quot;,sans-serif\"><b>Dave Cheng<\/b> -chef de The One- y <b>Xiang Xu<\/b><br \/>\n-copropietaria y jefa de sala- basan su propuesta en una comida sana, elaborada<br \/>\nal momento, con productos frescos de primera calidad (con abundancia de<br \/>\npescados y mariscos) y baja en grasas.<\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span lang=\"ES-TRAD\" style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span lang=\"ES-TRAD\" style=\"font-family: &quot;Arial&quot;,sans-serif\">En cuanto a las t\u00e9cnicas predominan<br \/>\nsobre todo el uso del vapor como m\u00e9todo de cocci\u00f3n para no maltratar el<br \/>\nproducto y mantener su pureza y ligereza sin que llegue a estar crudo (a<br \/>\ndiferencia de la cocina japonesa) y la utilizaci\u00f3n del wok. <\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span lang=\"ES-TRAD\" style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh10L54-eM5vOeQ6708qABaZ2NVEmoUFgbvDfXI90MAf-RKYVElO8AyN15NsnCqHQyizUZn54tD6prB6PNPlYtp505TYy_owrGotMKNegnzEwCGe8GvMcQVtH_jAUihdGlYs5UgiWVRPfc\/s640\/LUBINA+AL+VAPOR.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1147\" data-original-width=\"1600\" height=\"458\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh10L54-eM5vOeQ6708qABaZ2NVEmoUFgbvDfXI90MAf-RKYVElO8AyN15NsnCqHQyizUZn54tD6prB6PNPlYtp505TYy_owrGotMKNegnzEwCGe8GvMcQVtH_jAUihdGlYs5UgiWVRPfc\/s640\/LUBINA+AL+VAPOR.jpg\" width=\"640\" \/><\/a><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span lang=\"ES-TRAD\" style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span lang=\"ES-TRAD\" style=\"font-family: &quot;Arial&quot;,sans-serif\">En la mesa productos de primera calidad,<br \/>\nplenamente reconocibles, en los que la sutileza es la nota predominante. En<br \/>\nHong Kong se utiliza la expresi\u00f3n cantonesa <i>\u201cWok Hei\u201d<\/i> (humo de wok) que implica<br \/>\nque desde que el plato est\u00e1 listo en cocina, ha de pasar menos de 1 minuto<br \/>\nhasta llegar a la mesa para que el cliente perciba ese humo, esa inmediatez,<br \/>\nese aroma a producto fresco.<\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span lang=\"ES-TRAD\" style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/03\/restaurante-the-one-madrid-mot-1024x652-1.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"652\" data-original-width=\"1024\" height=\"406\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2019\/03\/restaurante-the-one-madrid-mot-1024x652-1.jpg\" width=\"640\" \/><\/a><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span lang=\"ES-TRAD\" style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span lang=\"ES-TRAD\" style=\"font-family: &quot;Arial&quot;,sans-serif\">Les podr\u00eda sugerir muchos platos.<br \/>\nMagn\u00edficos los <b>berberechos con sake<\/b>, delicad\u00edsima la <b>lubina al vapor<\/b>,<br \/>\nimpresionante su <b>solomillo de ternera en salsa de setas<\/b>\u2026 pero p\u00f3nganse en manos<br \/>\nde <b>Xiang <\/b>que sin ninguna duda sabr\u00e1 explicarles lo mejor que puede ofrecerles<br \/>\nen ese momento.<\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span lang=\"ES-TRAD\" style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSUEWeMy3TOjtpGhuzNliyHOOzbIjq9MS1AxxmGt3RpgiEUT-b7pE1KMNsCBuU-h79udyCwR6OpUrW_sfMZK1bjVjTIBMw2XuYW31HJW9d5xIa6fCgOgLlstfq1pZN66PVnlFYUsn_lk8\/s640\/THE+ONE-SOLOMILLO+CON+SETAS.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1302\" data-original-width=\"1600\" height=\"520\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSUEWeMy3TOjtpGhuzNliyHOOzbIjq9MS1AxxmGt3RpgiEUT-b7pE1KMNsCBuU-h79udyCwR6OpUrW_sfMZK1bjVjTIBMw2XuYW31HJW9d5xIa6fCgOgLlstfq1pZN66PVnlFYUsn_lk8\/s640\/THE+ONE-SOLOMILLO+CON+SETAS.jpg\" width=\"640\" \/><\/a><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span lang=\"ES-TRAD\" style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span lang=\"ES-TRAD\" style=\"font-family: &quot;Arial&quot;,sans-serif\">Recientemente ha estrenado una interesante<br \/>\ncarta de tapas y ofrece la posibilidad de servir c\u00f3cteles para empresas y<br \/>\nparticulares en el propio restaurante.<\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span lang=\"ES-TRAD\" style=\"font-family: &quot;Arial&quot;,sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span lang=\"ES-TRAD\" style=\"font-family: &quot;Arial&quot;,sans-serif\">Disfruten de <b>The One<\/b> y, por favor, no<br \/>\nreduzcan a cocina china lo que es cocina hongkonesa de alt\u00edsimo nivel.<\/span><\/div>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>No hay nada m\u00e1s injusto que la generalizaci\u00f3n. Y, si en un pa\u00eds peque\u00f1o como es Espa\u00f1a, nada tiene que ver la cocina gallega con la andaluza, ni la extreme\u00f1a con la murciana, querer hablar de cocina china en general, siendo un pa\u00eds inmensamente m\u00e1s grande que el nuestro, es a todas luces incorrecto. La [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3817,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-3816","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>THE ONE, LA SUTIL Y DELICADA COCINA DE HONG KONG EN MADRID - Gastro y Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastroygourmet.com\/?p=3816\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"THE ONE, LA SUTIL Y DELICADA COCINA DE HONG KONG EN MADRID - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"No hay nada m\u00e1s injusto que la generalizaci\u00f3n. Y, si en un pa\u00eds peque\u00f1o como es Espa\u00f1a, nada tiene que ver la cocina gallega con la andaluza, ni la extreme\u00f1a con la murciana, querer hablar de cocina china en general, siendo un pa\u00eds inmensamente m\u00e1s grande que el nuestro, es a todas luces incorrecto. 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Y, si en un pa\u00eds peque\u00f1o como es Espa\u00f1a, nada tiene que ver la cocina gallega con la andaluza, ni la extreme\u00f1a con la murciana, querer hablar de cocina china en general, siendo un pa\u00eds inmensamente m\u00e1s grande que el nuestro, es a todas luces incorrecto. 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