A figurative and literal reference with Atum’s location on the 16th floor. Although not the most visible of places, the view from that level overlooking the skyscrapers of Causeway Bay and the surprise that is to come should compensate through Atum’s star offering – the “Improvisation”. Guests have no inkling on what they are about to get as the pastry chef constructs the dessert in front of them. It is like a performance says Jason Ho, co-founder and chef adding that interactive skills is crucial as chefs are expected to speak and let their desserts speak for itself. Jason says the challenge is to find someone able to explain what he /she is doing, give a back story and to get guests comfortable to participate.
Calling itself a desserant (desser t – restaurant); ATUM focuses on affordable luxury as the founders noticed that fancy desserts were always attached to fine dining meals that cost a lot. Yet at times people might just want dessert. And they did exactly that – “for some reason, dessert bars make people happy”, he said. If the chefs could use conventionally savoury food ingredients like sea urchin and foie grasin sweet delights, there really isn’t any category toplace ATUM in and Jason affirms that they prefer not to be defined so that they do not set limits for themselves in exploring possibilities. But the three elements that underlie their creation is understanding the flavour profile of the ingredients, the intended texture and taste of the dessert. While chefs at ATUM are not restricted to styling their artwork, they are working with similar ingredients and the procedure to attain the final product using the ingredient must be one that is easily replicated. To heighten the ‘wow’ effects yet keeping it edible, elements like liquid nitrogen is used to produce ice-cream in record time with a ‘smoky’ visual effect or the siphon to create foams and purees.
The name ATUM was inspired by a Greek God which means to complete and is also por trayed as a creator. Which both Jason and his business partner, Bong Kwok saw as a perfect name to describe their edible art that is created from a blank canvas and when complete is a stunning visual and taste memory. With space being a premium, particularly in Hong Kong, the challenge was to draw up enough space for chefs to work their magic, ergonomic to promote interaction and a comfortable distance between two tables. To further create a feeling of openness, ATUM is swathed in clean and crisp monotones which is also purposed to make way for its desserts to shine.
Looking for ward, the founders are planning to grow the ATUM brand by adding a cafe and baker y to their current desserant and restaurant. And in a world where food enthusiasts constantly chase new memories, ATUM’s philosophy of creating and completing an experience definitely fits the bill.
