Renowned chef returns to The Ice House in Ballina
Pictured at the launch of the new partnership between The Ice House and Chef Kwanghi Chan were, from left: Pamela Laird, Pearse Farrell, Sarah Cotterill, Cllr Mark Duffy and Jess McDermot. Pictures: John O'Grady
The Ice House is a dreamy North Mayo destination where guests can enjoy downtime in one of the country’s most beautiful locations while sampling great food surrounded by natural beauty, with stunning views across the River Moy and out to the Wild Atlantic Way.
In a partnership this summer, chef Kwanghi Chan returns to the hotel where he was previously head chef back in 2012, with a signature dish on menus for lunch and dinner, inspired by his own personal story and the specific setting of The Ice House. A seafood-focused dish highlighting the exceptional fish landed in the region, Kwanghi’s steamed hake with ginger and spring onion will be on the menu at The Ice House until the end of August.
Currently Commissioner General for Euro-Toques Ireland, since working at The Ice House, Kwanghi was Head Chef at the five-star Cliff House Hotel in Ardmore, Co Waterford, working at the one Michelin-starred House Restaurant for four years. Bites By Kwanghi, his street food concept, won him the 2021 RTÉ Battle of the Food Trucks televised competition, and he now has a restaurant in Dublin’s Docklands, as well as a popular range of sauces and condiments called East by Kwanghi Chan. Kwanghi will be a familiar face to many from his regular appearances creating fast fusion cooking on Virgin Media One’s .
“Steamed hake with ginger and spring onion is more than just a dish for me growing up,” says chef Kwanghi Chan, “it is a symbol of family, tradition, and the enduring spirit of Hong Kong cuisine. It represents the artistry of transforming simple, fresh ingredients into a meal that is both exquisite and comforting, bringing a little nostalgia with memories of my grandparents.
"Traditionally, this dish might feature turbot, brill, or other fish native to the Hong Kong region, known for their delicate texture and flavour. However, in this contemporary Irish setting, I’ve chosen to use hake, a firm and flavourful fish from the Irish North Atlantic. Not only does hake offer a similar tender texture, but it is also recognised as one of the most sustainable fish choices, aligning with our values of responsible sourcing.
"I’m delighted to be back at The Ice House again after my last post here many years ago as head chef. The sense of calm and tranquillity along the River Moy was a great inspiration for simple cooking with great ingredients from the local area. I’m delighted to be working with the team at The Ice House and head chef Antony Holland to bring you a dish that is close to my heart.”
Kwanghi’s mouth-watering hake dish will be available until the end of August for lunch and dinner.
