Celebrity Life

As we begin planning for the start of the Singapore-Hong Kong Air Travel Bubble, we look at 10 restaurants to check out in the vertical city.

The post Top 10 Restaurants to Try in Hong Kong appeared first on LUXUO.

Amid waves of restrictions and closures, Hong Kong’s dining scene has proved its resilience and adaptability.

In their Sheung Wan kitchen, chef Vicky Lau and her pastry chef Graf Kwok are putting the final touches on some impeccably packaged gastronomy gourmet boxes before they go out for delivery, while listening to Aretha Franklin’s 1968 hit “I Say a Little Prayer”. The packages are part of Lau’s new business venture Date by Tate, a lifestyle and pastry boutique that she’s recently opened on Hollywood Road as an extension of her acclaimed one-Michelin-star restaurant Tate Dining Room.
From homemade fermented-tofu cheesecake to a pastry breakfast set, eco-friendly hampers and luxury tableware, Lau, who was voted Best Female Chef in Asia in 2015 in Asia’s 50 Best Restaurants awards, has imparted her signature French Chinese multisensory experience and her delicate pastel aesthetic to the new offerings. With impeccable attention to detail and a clear vision in mind, Date by Tate is the result of a months-long effort by Lau’s team and delivers a fine-dining experience at home, with gourmet sets that need zero additional preparation and are delivered in reusable packaging.

“Date by Tate was born as a response to the Covid-19 pandemic, because people’s eating habits and preferences have dramatically changed in 2020,” Lau tells me. “We wanted to offer our guests more options, as we’re all rediscovering the joys of dining at home; we aim to encourage celebrations and togetherness at home with our fully catered boxes.”

She says that among the many professional challenges that she’s faced over the past year were daily delays in obtaining products from overseas, as well as the pressure of ensuring that every member of her team could keep their jobs, which remains one of her top priorities. “In spite of everything, we stayed together, focused on creating new things and we saw all this as an opportunity to grow and discover new local products and work more sustainably,” Lau proudly affirms.

Not far from the Tate Dining Room, on busy Queen’s Road Central, chef Eric Räty of Arbor feels the same way. “There are always challenges and opportunities ahead. Sometimes, limitations stop you for one second, but then all you’ll need to do is be more creative and overcome them, and that’s actually how you learn something new and progress,” he tells me. He does admit, however, that he feels lucky compared to his counterparts in Europe, many of whom had to close their doors for long periods of time – sometimes for good.

“It’s important for every member of our team to feel responsible for the restaurant.”

Eric Räty

A native of Finland, Räty fuses Nordic and Japanese cuisine at the two-Michelin-star establishment that opened two years ago on the 25th floor of food mecca and lifestyle building H-Queen’s. For him and his team, accolades, stars and the glittering facade of the fine-dining universe weren’t a priority during the past year. Instead, they focused on staying busy and creative, improving every detail of the restaurant, from the organisational basics of the kitchen to new techniques so they could attract more customers.

“Now more than ever, I believe it’s really important for every member of our team to feel responsible for the restaurant and to feel a sense of belonging to the working space and tools,” he explains. “We also took the time to develop other new and interesting dishes, to improve sustainability and to get a clearer picture on the restaurant’s direction.”

As a response to the latest evening dining ban, Arbor took the chance of doing something completely different and introduced a dine-in and take-out afternoon tea menu inspired by Finland and its Nordic traditions. The small dishes, which focus on freshness and the connection with natural elements, feature Japanese classics such as a reimagined truffle ramen dish, as well as a gourmet snowball reminiscent of Räty’s native landscapes. “This new project gave me unique ideas, and an even clearer direction of our Nordic-Japanese concept that emphasises the natural connection between the two,” he says.

Concentrating on local connections and personal heritage while unleashing creativity beyond the conventional boundaries of fine dining are some of the elements of the winning formula behind the city’s resilient establishments. For many diners and chefs, the pandemic has also served as a catalyst for a shift in perspective. As it turns out, fine dining isn’t simply about expensive ingredients served in an upscale environment, but a more complex experience that chefs can deliver in multiple ways.

“One of the long-term goals of Date by Tate has always been to educate home diners to cook and enjoy food with more knowledge,” says Lau while discussing the future of the dining industry as well as her personal aspirations for 2021. “Hong Kong is a dining city, and people love to eat out; I do believe dining will have a strong return when the situation improves, but the world as we knew it has changed, some restaurants will inevitably shut and some will alchemise and adapt.”

The post Is This the Post-Pandemic Future of Dining? appeared first on Prestige Online - Hong Kong.

Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Castellana

In a new seasonal menu, titled 'Castellana Tour of Italy', a series of dishes are presented to celebrate Piedmont cuisine in a new light; many of which combine top ingredients sourced from around the world. On this occasion, we sampled Tagliatelle ai ricci di mare which puts together homemade tagliatelle, cooked perfectly al dente, with Japanese sea urchin enhanced by a squeeze of fresh lime and spicy olive oil, cherry tomatoes and basil. The result is luscious and creamy, but not overly rich: an indulgent pasta dish that was enjoyable to the last bite.

Castellana, 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong; +852 3188 5028

Arbor

It's always a joy to revisit two-Michelin-starred restaurant Arbor and savour chef Eric Räty's innovative cuisine. This season brought with it a wealth of dishes that once again, honours the natural flavours of its produce. Case in point is the Roasted Brittany pigeon. In a wonderfully flavourful dish, the breast meat is crusted with Okinawan sugar and Sichuan peppercorns. It's then paired with an assortment of mushrooms which include a peppered onion chutney-stuffed morel, meaty maitake and its puree, seaweed soy chutney with truffle, and a pigeon jus infused with fermented enoki mushroom juice. It's also served with a pigeon leg on-the-bone and pickled burdock.

Arbor, 25/F, H Queen's, 80 Queen's Road Central, Hong Kong; +852 3185 8388

Petrus

If you have yet to visit one-Michelin-starred Restaurant Petrus at Island Shangri-La since Chef Uwe Opocensky joined, now is the time to do so. The seasonal menu, also driven by Head Chef Bjoern Alexander, is ripe with the very best ingredients of the season and focuses on organic produce too. The new favourite is the Lobster aged in bone marrow on rice served with a broad bean chawanmushi. Warming and moreish, the dish holds a balance of savoury and sweet notes from the seafood with touches of freshness and texture throughout.

Petrus, Level 56, Pacific Place, Supreme Court Road, Central, Hong Kong; +852 2820 8590

Somm

The Landmark Mandarin Oriental's wine and sake led restaurant does it again with their classic menu accented with modernity. Take the beef tartare; the popular appetiser that uses fresh beef with both crunchy and creamy components. At Somm, the beef used is the free-range and grass-fed Polmard heritage cattle, known for its deep and rich flavours. It's paired with the piquancy of shishito peppers, which add a slight kick, before it's grounded with velvety shiso mayonnaise. It's best enjoyed on top of sourdough shavings for added crunch.

Somm, 7/F, The Landmark Mandarin Oriental, 15 Queen's Road Central, Hong Kong; +852 2132 0033

Tin Lung Heen

During a recent lunch at The Ritz-Carlton's two-Michelin-starred Cantonese restaurant Tin Lung Heen, we enjoyed the dim sum and barbecued Iberian pork with honey signatures. However, the highlight this time was the unassuming double boiled soup. Filled with the rich essence of chicken and nourishing fish maw, the soul-soothing soup receives the maximum extraction of flavour from the sweet and aromatic baby coconut. A must order if you enjoy soups, and one worth going up to the 102nd floor for.

Tin Lung Heen, Level 102, The Ritz-Carlton, International Commerce Centre (ICC), 1 Austin Road West, Kowloon, Hong Kong; +852 2263 2270

The post The Top 5 Dishes We Ate in May 2020 appeared first on Prestige Online - Hong Kong.

Satiate your appetite for new things with these fresh restaurants.

The post New restaurants in Singapore: Feb 2020 appeared first on The Peak Magazine.

Satiate your appetite for new things with these fresh restaurants.

For more stories like this, visit www.thepeakmagazine.com.sg.

Celebrating Christmas would be incomplete without giving. So, guess what we're doing?

We're counting down to the big day with an Advent Calendar filled with 25 days worth of prizes. From incredible staycations at luxury hotels and epic feasts at Michelin-starred restaurants, to more exclusive experiences and gifts. All Prestige readers have the chance to win in our Christmas giveaway collectively valued at over HK$150,000.

A new giveaway will be announced here, and on our Instagram, every day from the 1-25 December 2019. Remember to check this page, and Instagram, for new prizes daily to see if you’ve won.

How to enter:

1. Follow Prestige Hong Kong on Instagram.

2. Like the Instagram post for the prize that you would like to win.

3. To increase your odds of winning tag your friends so they can participate, too.

Terms & Conditions:

1. By entering this Prestige giveaway, you will be bound by these terms and conditions and acknowledge that you satisfy all eligibility requirements.

2. This giveaway is open to Hong Kong residents only and entrants must be over the age of eighteen (18).

3. Entrants must follow our Instagram pages and set their profile to public in order for their entry to be valid.

4. The giveaway prize is live for 24 hours only.

5. Entries will be accepted within these 24 hours. Thereafter the giveaway for that day/prize will close and the winner will be announced.

5. Winners will be contacted and asked to provide their full name and contact details via Instagram within 48 hours.

6. Winners will be instructed on how to claim their prize by by email.

7. Winners must respond to redeem the prize within seven (7) days of the prize announcement, otherwise the prize will be forfeited.

8. Prizes cannot be exchanged for cash, credit and are non-transferrable to third parties.

9. Prestige reserves the right to cancel, re-draw or otherwise modify this giveaway at any time with immediate effect and without giving prior notice.

10. Photos are for reference only.

The post Prestige’s Christmas Giveaway: Advent Calendar 2019 appeared first on Prestige Online - Hong Kong.

Culled from Hong Kong’s always-hot dining scene, here are some of the most exciting menus to try this month. Be prepared for chef takeovers, collaborations melding divergent cuisines and seasonal specials — these one-off opportunities are not to be missed.

Arbor x La Cime Four Hands Menu

When: 7 to 9 November

Price: Nine-course dinner HK$2,988 + 10% (7-9 November); Four-course lunch at HK$988 + 10% (8-9 November)

Chef Eric Räty of Arbor has earned quite the reputation for his inventive menus and love for collaborating with culinary legends. Following the success of his previous collaboration with Osaka's La Cime in October last year, Arbor welcomes back chef Yusuke Takada for another joint degustation menu. In this four hands menu, the spotlight is on the flavourful riches of Fukuoka. Following a personal visit to the local farms, the two chefs carefully selected some of the finest ingredients of the region including Asari clams, Minokotobuki sake, Matsu Kinoko mushrooms, Sazae sea snails and more.

Arbor, 25/F, H Queen’s, 80 Queen’s Road Central, Central; +852 3185 8388

Guest Chef David Tamburini of La Scala at Whisk

When: 7 & 8 November

Price: HK$998 + 10%; Wine pairing + HK$388 + 10%

Right on the heels of the 10^th anniversary four hands menu last month, Whisk welcomes fine dining prodigy and Michelin-strared chef David Tamburini of Bangkok’s La Scala for another dining pop-up. Inspired by the colourful expressions of autumn in Italy, each of the six plates are brand new inventions that play on minimalism. Diners can expect classics such as Hokkaido scallops, cured duck breast, Patagonian cod and Kagoshima wagyu beef.

Whisk, 5/F, The Mir Hong Kong, 118 Nathan Road, Tsim Sha Tsui; +852 2315 5999

Locavore x Test Kitchen

When: 7 to 10 November

Price: HK$1,080; Wine pairing + HK$480

Bali-based chef Eelke Plasmeijer of Asia’s 50 Best Locavore pays a visit to Hong Kong for a special four-day pop-up at the culinary laboratory – Test Kitchen. Cooking up contemporary Balinese cuisine with European influences, founder and chef Plasmeijer presents a nine-course menu featuring some of the most unusual and inventive dishes, while introducing Indonesia’s most celebrated flavours with a twist. Topping our list of most anticipated dishes includes Salt baked jicama and Pigeon with cacao citrus sauce and White coffee liquorice gelato.

Test Kitchen, Shop 3, Kwan Yick Building Phase 3, 158A Connaught Road West, Sai Ying Pun; +852 9032 7628

Roganic Mushroom Menu

When: 12 & 13 November

Price: HK$980 + 10%

Roganic has made quite a name for itself in the industry when it comes to the farm-to-table concept. Plucking fresh ingredients straight from the farms of Hong Kong and adapting British flavours for the local palate has been a gift of chef Simon Rogan’s. In light of the cooling temperatures, a special tasting menu of 11-courses showcasing the earthy and versatile mushroom will be available for 2 nights only. Each dish demonstrates how the under-appreciated ingredient can be used to highlight its distinct flavour, aroma and texture. Guest favourites such as the Truffle pudding and homemade Mushroom, and miso parker house bread will make a return on the menu, while exclusive fungi creations like the Aerated cep cake and Hong Kong chicken will be presented for the first time.

Roganic, UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay; +852 2817 8383

Iconic Wine Dinner at Alain Ducasse at Morpheus Macau

When: 16 November

Price: MOP$28,888 + 10%

Wine buffs will be pleased to know that two-Michelin-starred haute cuisine restaurant Alain Ducasse at Morpheus is offering an extremely rare opportunity to sample five of the greatest vintages of all time. The seven course menu prepared by Executive Chef Pierre Marty is carefully crafted to enhance the limited bottles including the 1997 Richebourg, 1995 Grands-Échézeaux, 1990 Romanée-St.-Vivant, 1999 Vosne-Romanée 1er Cru Cuvée Duvault-Blochet and 2000 La Tâche. Every guest will also get a chance to win a bottle of 1997 Grands-Échézeaux on the evening at the lucky draw.

Alain Ducasse at Morpheus, Level 3, Morpheus, City of Dreams, Estr. Do Istmo, Macau; +853 8868 3432

Gems & Pearl – An Italian Culinary Journey at Tosca di Angelo

When: 21 & 22 November

Price: HK$1,998 + 10%

Starting this November, Tosca di Angelo will debut its Gems & Pearl Italian Culinary Journey, a five-part series inviting international culinary ambassadors to Hong Kong for exclusive one-off menus melding the talents of the East and West. To kick off the campaign, Valeria Piccini from two Michelin-starred Cain restaurant in Montemerano will be the first guest chef to present her native Tuscan cuisine of pasta, mushrooms, prime cuts of meat alongside Angelo’s classics tailored for the local palate.

Tosca di Angelo, Level 102, The Ritz-Carlton Hong Kong, 1 Austin Road, West Kowloon; +852 2263 2270

VEA x Florilège Pop-up

When: 22 November

Price: HK$2,880 + 10%; Cocktail or wine pairing +HK$780 +10%

Following the incredible popularity of its four-hand collaborations with Odette and JL Studio, VEA is inviting one of the region’s most prominent chefs for another crossover pop-up. This time, chef Vicky Cheng partners up with chef Hiroyasu Kawate from modern French restaurant Florilège of Tokyo. The one-night-only degustation menu features inventive French cuisine like Kawate’s signature Beef carpaccio with beetroot puree and host chef Vicky’s Fish maw and sea cucumber. The option for wine or cocktail pairing by mixologist Antonio Lai is also available as an addition to complement the nine-course meal.

VEA Restaurant & Lounge, 29& 30/F, The Wellington, 198 Wellington Street, Central; +852 2711 0063

The post The Top 7 Special Menus You Can’t Miss This November appeared first on Prestige Online - Hong Kong.

Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Pez Limón at Ichu Peru

As the heat turns up in Hong Kong, we naturally turn to cooler and more refreshing dishes -- and there’s nothing quite like a ceviche that screams summer. At one of Ichu’s first-ever four-hand collaborations, we sampled dishes created by their very own Chef Sang Jeong and Chef Emanuel Alvarado from Crab Market in Dubai, and found an intensely bright, zesty ceviche that did just the job. Using fresh yellowtail bathed in a punchy leche de tigre with yuzu, the sharp and spicy flavours are sprinkled with a little sweetness from large Peruvian corn (or choclo) and sweet potato crisps. It makes us wonder what they have in store for their second four-hands menu with Chef Ferran Tadeo of La Rambla from 5–8 May too.

Ichu, 3/F, H Queen's, 80 Queen's Road Central, Central, Hong Kong; +852 2477 7717

Caviar and Uni Tart at Écriture

Everything tastes better with caviar, which is why the Écriture x Royal Caviar Club collaboration menu has been the talk of the town for weeks now. The five-course meal begins with the star of the show -- an iconic pairing of creamy Hokkaido sea urchin with celeriac whipped cream on a buckwheat shell tart, topped with a ridiculously generous amount of Cristal caviar (a Royal Caviar Club hybrid blend of pickled roe of mature 8-year-old sturgeon). Oh, and did we mention that it’s finished off with a light yet decadent beurre blanc sauce? Écriture sets a pretty high bar with this dish when comes to over-the-top indulgence.

Ecriture, 26/F, H Queen's, 80 Queen's Road Central, Central, Hong Kong; +852 2795 5996 

Braised Daikon at VEA

Another chef collaboration took us to another Asia’s 50 Best restaurant -- VEA -- which also retained its Michelin star in 2019. This time, Chef Vicky Cheng’s partner was 2018’s best female chef in Asia, Bongkoch “Bee” Satongun of Paste in Bangkok. Together, they created a degustation menu which we were lucky enough to preview. There were some incredible dishes packed with flavour, but the one that struck a chord was the braised daikon. Here the mild-flavoured radish was brought to life in a one-and-a-half-year-old master stock before being fried crispy, while a perfectly cooked Taiyouran egg sits atop and is dressed with truffle.

VEA, 30/F, 198 Wellington Street, Central, Hong Kong; +852 2711 8639

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Okinawa at Arbor

During the four-hands collaboration between Chef Eric Räty of Michelin-starred Arbor in Hong Kong and Chef-Owner Noboru Arai of two Michelin-starred Hommage in Tokyo, we were treated to inventive flavours that were also visual delights -- one of which was a dish featuring produce from Okinawa. As enjoyable for the eyes as it was pleasant for the palate, the distinct flavours and texture of sweet corn ice cream and the pop of savoury sea grapes were blended with the tropical tang of passion fruit for the perfect little meal teaser.

Arbor, 25/F, H Queen's, 80 Queen's Road Central, Central, Hong Kong; +852 3185 8388

Gancini Chocolate Cake from Salvatore Ferragamo Afternoon Tea at Mandarin Oriental Macau

It's not often that we attend repeat afternoon tea collaborations, but Salvatore Ferragamo's fashion inspired set is too delectable to miss. Curated by Mandarin Oriental Macau's Executive Pastry Chef Sebatien Bernis, the cake selection draws from the Italian house's classic pieces such as the Varina ballet flat, which is paired with Vara mousse cake and the Amo Flowerful fragrance which was turned into a fragrant panna cotta. Our favourite morsel was the Gancini chocolate cake inspired by Ferragamo's iconic Studio bag with Gancini pattern that hides a chocolate cake underneath. Guests were also gifted a complimentary souvenir from Salvatore Ferragamo at Once Central Mall. Now if that isn't worth crossing over to Macau for, we don't know what is.

Mandarin Oriental Macau, N.945, Avenida Dr. Sun Yat Sen, Macau; +853 8805 8888

Handmade Pasta at J Pot

We know what it sounds like, and we’re right there with you in wondering why the newest hotpot spot in Causeway Bay is offering handmade Italian pasta. It turns out that JPOT is a combination of Chinese hot pot traditions, the freshest ingredients (such as Hiyama Kuroge Wagyu) and some Western accents along the way. In a special preview for the tasting menu, we were able to sample just that -- freshly made fettuccine, cooked perfectly al dente and draped with a thin slice of Wagyu sashimi.

J Pot, 1/F, 535 Jaffe Road, Causeway Bay, Hong Kong; +852 2885 0533

The post The Top 6 Dishes We Ate in April 2019 appeared first on Prestige Online - Hong Kong.

Pulled from Hong Kong's always-hot dining scene, here are some of the most exciting special menus to try this month. Be prepared for chef takeovers, collaborations melding divergent cuisines and seasonal specials -- these one-off opportunities are not to be missed.

Greater China Club

When: 3–22 April
Price:  Approx. HK$800 per person + 10%

[caption id="attachment_136855" align="alignnone" width="1024"] Chefs Heung Chung Kin and Chung Tat of Greater China Club, Hong Kong[/caption]

Start the month off with a trip down memory lane, the '60s and '70s of Hong Kong to be exact. Greater China Club welcomes guest chef brothers Heung Chung Kin and Chung Tat to bring forth ‘A Taste of Guangdong Nostalgic Dining Experience’ -- a menu recalling some of the brothers’ beloved Cantonese specialties from an era they grew up in. The once-popular banquet dishes like Deep-fried Chinese Egg Pudding with Yunan Ham, Traditional-style Pan-friend Shrimp Toast, Braised Dried Giant Garoupa Skin with Thick Sliced Abalone in Oyster Sauce and street-style Pork Lard Buns are dishes that the chefs claim can’t be missed.

Greater China Club, 10/F, D2 Place, 9 Cheung Yee Street, Lai Chi Kok; +852 2743 8055

April in Paris: le Meurice Alain Ducasse Paris

When: 9–11 April
Price: HK$1,688 + HK$688 for wine pairing

[caption id="attachment_136852" align="alignnone" width="683"] Chef Jocelyn Herland of le Meurice Alain Ducasse Paris, Paris[/caption]

Guest chef Jocelyn Herland comes to Hong Kong from his two-Michelin-star restaurant, le Meurice Alain Ducasse Paris for a three-night-only takeover at Rech. In which he brings, not only his signature dishes, but also seasonal ingredients with him to pay tribute to the spirit of Rech. The Blue Lobster with sea potatoes and black garlic is one of his most iconic dishes, showcasing the “Big Blue Lobster of Brittany”. The five-course meal is offered during lunch and dinner service and a wine pairing option is available.

Rech, Lobby Level, InterContinental Hong Kong, 18 Salisbury Road, Kowloon; +852 2313 2323

Arbor x Noboru Arai

When: 11–13 April
Price: Four course lunch: HK$1,288 + 10%; Nine course dinner: HK$2,888 + 10%

[caption id="attachment_137584" align="alignnone" width="891"] Chef Eric Räty of Arbor, Hong Kong; Chef Noboru Arai of Hommage, Tokyo[/caption]

We were excited to learn that chef Eric Räty has another collaboration lined up, as all of his previous four-hands dinners were surreal (and very hard to book)! This time, it’s guest chef Noboru Arai, of two-Michelin star Hommage in Tokyo, who joins forces with Räty to create a menu which pays homage to nature. The French-Japanese style of the restaurant will be driven by seasonal and exceptional Japanese ingredients and modern French cooking techniques. If Arbor’s previous joint menus are any indication of what to expect out of this, it will be nothing short of perfection. 

Arbor, 25/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong; +852 3185 8388

Koji Kimura x Shuji Niitome

When: 12–14 April
Price: HK$2,288 to HK$2,688 for lunch, HK$2,888 to HK$3,288 for dinner, HK$3,888 for the four hands dinner. All prices subject to 10% service charge.

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-391.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-387.jpg" right-caption="Tempura dish by Chef Shuji of Tempura Niitome, Tokyo" left-caption="Aged sushi by Chef Koji of Sushi Sushi Kimura, Tokyo"]

There’s no shortage of omakase in Hong Kong, but one that features two of Japan’s best chefs, is really not easy to come by. Chef Koji (AKA “Father of Aged Sushi” of two Michelin starred Sushi Kimura and Chef Shuji of Tempura Niitome pair up for a meal fusing the best of Japanese culinary arts. For the best of both worlds, Ozone offers a four-hands dinner in the evening, or separate sushi and tempura lunch omakase during the day. Along with your meal, Sake Central will also be providing a premium sake menu to complement the dishes.

Ozone, Level 118, International Commerce Centre, 1 Austin Road West, Kowloon; +852 2263 2270

VEA x Paste

When: 25 & 26 April
Price: HK$2,180 + 10%

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-386.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-385.jpg" right-caption="Chef Vicky Cheng of VEA, Hong Kong" left-caption="Chef Bongkoch Satongun of Paste, Bangkok"]

We’re all familiar with Vicky Cheng’s incredible creations combining Chinese culture and ingredients with modern French cooking techniques. This month, VEA welcomes Asia’s Best Female Chef of 2018, Bongkoch “Bee” Satongun of Paste from Bangkok in a special partnership of culinary artistry. Both restaurants have earned a Michelin star and made it on the list of Asia’s 50 Best Restaurants, making this collaboration a highly anticipated one. Together, the chefs will debut their eight-course menu, showcasing authentic and familiar flavours with a twist -- presented in a series of stories and dishes touching on the heritage of both Hong Kong and Thailand.

VEA, 29 & 30/F, The Wellington, 198 Wellington Street, Central, Hong Kong; +852 2711 8639

The post The Top 5 Special Menus You Can’t Miss This April appeared first on Prestige Online - Hong Kong.

Hi there, notice anything different about us? For months now, we've been working tirelessly behind the scenes -- and behind our screens! -- to give Prestige Online a head-to-toe makeover. Now that we've unveiled our new look -- featuring a refreshed layout and more dynamic visuals -- we'd like to celebrate by giving you, our valued readers, a full week of exclusive, luxurious giveaways.

From 6–12 March, we'll be giving away seven amazing prizes that are collectively valued at more than HK$80,000. One lucky winner will be selected each day and will be announced 24 hours after each giveaway prize is posted. We'll reveal one prize per day -- so check back daily to see what you could win!

Here’s how to win:

1. Follow Prestige Hong Kong on Facebook.
2. Subscribe to Prestige Online's weekly newsletters in the form below.

St. Regis Hong Kong

The prize: Two night weekend stay with afternoon tea, welcome drinks, and butler service (valued at HK$20,000)

[caption id="attachment_133249" align="alignnone" width="3000"] Suite, St. Regis[/caption]

Set to open in April 2019, The St. Regis Hong Kong is one of the city’s most anticipated hotel openings of the year. So you’ll be one of the first guests in the world with this prize — the Rituals Suite Experience. Stay at the luxurious hotel for 2 nights and enjoy a whole host of activities including afternoon tea, welcome drinks and champagne. Not to mention their signature butler service so you can be looked after at any time of the day during your stay.

The Murray

The prize: One night stay at the Signature Suite and continental breakfast for two (valued at HK$8,800)

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Located in the iconic architectural Murray Building, The Murray reopened last year as a luxury landmark hotel in the heart of the city. And now you can win the chance to stay there in their Signature Suite, a contemporary and chic room furnished with a large bed, marble-floored bathroom and seamless technology. Followed by an intimate breakfast for just the two of you.

Arcane 

The prize: Dinner and wine pairing for two (valued at $4,000)

[gallery ids="132641,132642,132643"]

If you haven’t been living under a rock and watched popular Netflix show ‘The Final Table’ then you’ll already be well acquainted with Michelin-starred restaurant Arcane and multi-award-winning Chef Shane Osborn. Serving modern European cuisine, the restaurant offers exceptional dishes led by the seasons. The lucky winner and a guest will dine on a special tasting menu, paired with some great wines.

Mandarin Oriental 

The prize: Two night weekend stay at the Harbour View Roomwith breakfast for two, and dinner for two at Mandarin Grill + Bar (valued at HK$21,000)

[caption id="attachment_132639" align="alignnone" width="1100"] Harbour View Room, Mandarin Oriental[/caption]

As big fans of this luxurious hotel, we thought what better way to celebrate the Prestige Online relaunch than with a stay at the flagship. The winner can indulge in the five-star room and enjoy world-class facilities and amenities. But what’s more is the prize includes not only breakfast for two but also dinner for two at Michelin-starred restaurant Mandarin Grill + Bar — where only the finest ingredients have been used for classic grill dishes with a contemporary touch.

Arbor 

The prize: A Seasonal Tasting Dinner with wine pairing for two (valued at HK$4,550)

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If you enjoy innovative French cuisine, then you’ll want to win this special tasting meal at Michelin-starred restaurant Arbor. Created and crafted by Chef de Cuisine Eric Räty, the 6-course tasting menu will reflect the changing seasons and best produce that comes with it. Bringing together French techniques and premium ingredients from Japan, this dinner will be an evening to remember.

Grand Hyatt

The prize: A spa experience and afternoon tea for two (valued at HK$2,200)

[gallery ids="132275,132272,132273"]

Treat yourself and a friend to spa and afternoon tea at the Grand Hyatt and you’ll get brownie points for sure. Start with a 60-minute massageat the award-winning spa Plateau along with a 30-minute radiance facial treatment, and finish the day with an indulgent afternoon tea set at Tiffin. The winner will also receive a spa day-pass to the enjoy the pool, fitness studio and sauna.

The Upper House

The prize: A one-night weekend stay in an Upper Suite and breakfast for two at Café Gray Deluxe (valued at HK$20,000).

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For our first prize, we want you to rise high above Hong Kong and enjoy the view from a spacious, 1,230-square-foot Upper Suite at The Upper House. Relax in luxury with a drink in hand (compliments of the mini bar) and admire the stunning harbour views from your living room, bed or limestone bathtub before waking up to a blissful breakfast for two at the hotel’s European contemporary restaurant, Café Gray Deluxe.

Terms & Conditions:

1. By entering this Prestige Online giveaway, you will be bound by these terms and conditions and acknowledge that you satisfy all eligibility requirements.
2. This contest is open to Hong Kong residents only, and entrants must be over the age of 18 [eighteen].
3. Entrants must subscribe to Prestige Online and follow our Facebook page for their entry to be valid. They must therefore maintain a public profile setting at all relevant times.
4. Every email entry will be entered in for the daily prize for the entire giveaway period.
5. Prizes cannot be exchanged for cash, credit and are non-transferrable to third parties.
6. Prestige Online reserves the right to cancel, re-draw or otherwise modify this giveaway at any time with immediate effect and without giving prior notice.
7. Entrants are limited to one giveaway prize per person each calendar year.
8. Winners will be contacted for prize redemption. Winners must respond within 24 hours of announcement, otherwise prize will be forfeited.
9. Photos are for reference only.

The post Celebrate the New Prestige Online with 7 Days of Luxurious Giveaways appeared first on Prestige Online - Hong Kong.

As the saying goes, “the way to a man’s (and woman’s) heart is through their stomach”, but most would agree that dining out on Valentine’s Day can be pretty unpleasant: The restrictive prix-fixe menus, overly inflated prices and swarm of couples seem reason enough to stay in. This year, we’ve made going out simple with our list of the best restaurants setting their tables to serve romantic dinners -- without any of the annoyances.

Arbor

Best for: Statement Splurge

Earning its recent Michelin star in the same year of its opening, Arbor is the perfect setting for an indulgent celebration. For this special occasion, Chef de Cuisine, Eric Räty has designed a red-themed 8-course menu blending French culinary techniques and premium Japanese ingredients such as oysters, sea urchin, Wagyu beef and the famously prized Amaou strawberries of Fukuoka — all best enjoyed alongside the sweeping views of Hong Kong’s cityscape.

HK$2,888 + 10% per person (including a glass of rosé champagne)

Arbor, 25/F, H Queen’s, 80 Queen’s Road Central, Hong Kong; +852 3185 8388

BEDU

Best for: Casual Vibes

The night kicks off with a complimentary glass of prosecco followed by a four-course dinner of Middle Eastern flavours. The casual chic interior with laidback vibes is ideal for those who are looking for a relaxed and intimate evening. The meal begins with the blushing Beetroot and mint Labneh, Slow baked salmon with tahini yoghurt, Charred cauliflower served with hazelnut dukkah, and is finally finished on a sweet note with the all-new White chocolate clafoutis presented with homemade honeycomb and topped with pistachio ice-cream.

February 14: HK$400 per person

In celebration of love, BEDU will donate HK$25 from every meal to support local charity “Pink Alliance” that promotes equal rights for the LGBTI community.

BEDU, 40 Gough Street, Central, Hong Kong; +852 2320 4450

Café Gray Deluxe

Enjoy a traditional candlelit dining experience with breathtaking views at Café Gray Deluxe. The modern European dinner takes the restaurant’s most popular dishes to curate an exciting menu that won’t disappoint, and includes its signature dishes like the Seared tuna with garlic ponzu, Oscietra caviar with seaweed oil, Toothfish with Champagne froth and sweet potato gnocchi, Coffee rubbed short rib with smoked Sichuan pepper and baked turnip, and its decadent Strawberry pavlova with mascarpone mousseline and Rosé Champagne sorbet. The five-course menu served after 8:30pm includes an additional dish of Lobster consommé with crab ravioli and pickled radish.

February 14: Four-course menu at HK$1,150 (from 6pm to 8pm); Five-course menu at HK$1,550 per person (from 8:30pm onwards) + 10% per person

Café Gray Deluxe, Level 49, The Upper House, 88 Queensway, Admiralty, Hong Kong; +852 3968 1106

Chaiwala

Best for: Spice Seekers

Tucked underground behind British salon Hugger Mugger is the vibrant and colourful Chaiwala, offering flavourful and exotic flavours from India. Culinary Director Balaji Balachander selects five signature dishes including Pani Puri, Aloo Tikka Chaat, Old Delhi butter chicken, to bring to its diners a tantalising Valentine’s curation.  The Lover’s cocktail, a twist on the classic Gin & Tonic is also available to mark the romantic occasion.

February 14: Five-course menu at HK$520 per person; Lover’s limited edition cocktail at HK$120.

Chaiwala, Basement, 43 – 55 Wyndham Street, Central, Hong Kong; +852 2362 8988

Fumi

Best for: Seafood Lovers

Hidden on the sixth floor of the California Tower, modern-Japanese haven FUMI is offering an eight-course dinner menu for the most romantic time of the year. Guests can expect a delicately prepared menu featuring premium ingredients such as the lobster and sea urchin salad straight from the Hokkaido seas, Chef’s selection of fresh toro, Hokkaido botan shrimp, striped jack and alfonsino sashimi, as well as grilled yellowtail with Kyoto green pepper and Wagyu beef cheek to name a few.

February 14: Eight-course menu at HK$1,402 +10% for two guests

Fumi, 6/F, California Tower, 30 D’Aguilar Street, Central, Hong Kong; +852 2328 3302

Hugo’s

Best for: Timeless Ambiance

Celebrating its 50^thanniversary, Hugo’s at the Hyatt Regency is one of the city’s most reputable restaurants when it comes to old Hong Kong western dining. Decorated with armour, mirrors, chandeliers and shield plaques, the décor exudes a warm and enchanting European drawing room. The Valentine’s Day menu at Hugo’s includes Hokkaido scallops three ways, Spanish Barabineros prawns, Basil foam soup as starters, which are followed by two mains of pan-fried Atlantic halibut and US bison tournedos with foie gras, and finally finished with a sweet yet delicate wild strawberry and pomegranate parfait.

February 14: Six-course menu at HK$1,488 + 10% per person with a complimentary glass of Champagne.

Hugo’s, Hyatt Regency, 18 Hanoi Road, Tsim Sha Tsui; +852 3721 7733

Le 39V x Inakaya

Best for: Weekenders

Living the Hong Kong life means that evenings may be sacrificed. That, or maybe the crowd on 14 February is just not your scene. Regardless of your reasons, Le 39V has partnered with Inakaya to bring lovers together for a boozy weekend brunch instead. Marrying French and Japanese flavours, the brunch offers guests a seafood starter of two-way oysters, sashimi and tempura, a main course of teppanyaki with a choice of lobster and sushi or abalone and A5 wagyu. Indulge to your hearts’ content with a wide spread of unlimited cheese and desserts at the buffet station, with drink packages available for add on depending on your mood.

February 10 or February 17: HK$800 with free flow options of HK$100 for juice/soft drinks, HK$280 for select red/white wine, sake and champagne, or HK$380 for all beverages + 10% per person.

Le 39V, 1 Austin Road West, West Kowloon, Hong Kong; +852 2977 5266

Los Sotano

Best for: Singles

The team at Los Sotano knows that Valentine’s Day isn’t just a celebration for lovers, but everyone, so the underground upscale Mexican eatery and mezcal lounge will transform itself from its early evening restaurant into Lan Kwai Fong’s most happening party for singles. After 10pm, the music goes up and the lights go down, with cocktails and matchmaking games to set the stage for the perfect meet-cute.

February 14 10pm until late

Los Sotano, 21 D’Aguilar Street, Central, Hong Kong; +852 2970 3887

T’ang Court

Best for: Asian Flavours

Spoil the one you love with an unconventional Valentine’s Day dinner at the three Michelin-starred Cantonese dining lounge. Apart from the restaurant’s most famous dishes like the Roasted suckling pig, Braised dried abalone with Bence-de-Mer, Chef Kwong and Chef Wong have included nourishing courses such as the Double-boiled sea whelk, fish maw and chicken soup and Imperial bird’s nest with almond juice, thoughtfully befitting the cooler weather this time of year.

February 14: Six-course menu at HK$1,888 + 10% per person

T’ang Court, The Langham Hong Kong, 8 Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong; +852 2132 7898

Tate Dining Room & Bar

Best for: A Romantic Atmosphere

The Michelin-starred Chef Vicky Lau is known for her “edible stories” — creating meals inspired by her artistic expression and creative intuition. As always, she creates dishes that pay homage to culinary elements, and for the case of Valentine’s Day, her menu is an ode to special seasonal ingredients. The nine-course dinner highlights her rendition of Pâte-en-croûte, oysters, kumquat, seabass, Alaskan king crab rolls, French pigeon, tofu and pu’er, red fruits and ends with a special mignardise surprise.

February 14: Nine-course menu at HK$1,980 for two; 6-glass wine pairing available at HK$880 or 3-glass wine pairing available at HK$530 + 10%

Tate Dining Room & Bar, 210 Hollywood Road, Sheung Wan, Hong Kong; +852 2555 217

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