G.E gastronomy Extra/Ordinaire
- Words and photos by Carla Capalbo
It’s summer in the city, and Hong Kong is siz- zling hot. Gianluigi Bonelli weaves his way deftly through the slow-moving crowds of window-shop- ping Chinese tourists idling in their flip flops and mini skirts. Looking like a football star who’s been beamed in from another planet, and despite the steamy heat, Bonelli is dressed from top to toe, neck to wrist, in black with just an occasional flash of red from his socks or the Prada strip on his backpack. Tall and lean, his hair neatly scooped back in a small pony tail, he cuts a dashing fig- ure as he moves knowingly through the warrens of dingy back streets and glitzy shopping centres of his adoptive home town.
We’re returning from a pre-dawn excursion to the city’s Western wholesale fish market, a watery underworld where he advises me against taking photos for fear its inhabitants might not want their mugs shot. In Asian markets such as this, the sea- food arrives alive and flapping: the bigger the fish, the more muscle it takes to move them through the tanks being constantly replenished with fresh water. I spot giant eels, rainbow-coloured sea monsters, monumental tuna and netfuls of angry toads as we pass through its vast warehouses. Here, everything is edible.