Celebrity Life

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.

Ecriture: 5-Course Caviar Menu

When: now until 30 June

Price: HK$2,888 + 10%

[caption id="attachment_141029" align="alignnone" width="800"] Caviar Uni Tart at Ecriture[/caption]

Unless you’ve been living under a rock, chances are you’ve come across and lusted over Ecriture’s mouth-watering caviar photos all over Instagram. Executive Chef Maxime Gilbert of the two-Michelin-starred restaurant partners with Royal Caviar Club to develop five dishes that showcase the decadent yet delicate flavours of caviar. The most opulent (and Instagram-worthy) dish is served at the start of the meal: 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. The special menu ends this month, so if you haven’t tried it yet this is your last chance, and if you have already -- then you know it’s worth revisiting.

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

Man Wah: Exclusive Chinese Tea Pairing Menu 

When: now until 28 June

Price: HK$1,588; three premium teas HK$300, wine pairing HK$780 + 10%

[caption id="attachment_145725" align="alignnone" width="2972"] Steamed winter melon, crab meat, carrot paste and egg white at Man Wah[/caption]

Man Wah has been an iconic destination for local and regional cuisines in Hong Kong for generations. The Michelin-starred Cantonese restaurant is now introducing a special tea-pairing menu featuring old and new dishes to perfectly complement its range of exclusive Chinese tea. The eight-course menu comes with three teas from Guizhou, Huizhou and Jiangxi, each distinct in its base, aroma and intensity, and all meant to enhance the flavours of Chef Wing-Keung Wong’s Michelin-starred specialties including a juicy baked half lobster with supreme broth, pan-fried wagyu with mastsutake mushroom and tossed angel hair with spring onions and crispy tea leaves. An additional wine pairing option is also available.

Man Wah, 25/F, Mandarin Oriental Hong Kong, 5 Connaught Road, Central; +852 2825 4003

Morton's The Steakhouse: Limited Edition Seasonal Menu

When: now until the end of summer 

Price: ranges from HK$128 to HK$978

[caption id="attachment_145740" align="alignnone" width="1110"] Bone-in Filet Mignon and Roasted Cauliflower with Romesco Sauce at Morton's The Steakhouse[/caption]

If you like steak, you’ll have likely visited one of Hong Kong’s best steakhouses located in the Sheraton Hotel. And if you haven’t, then you better get yourself to Morton’s now. This season, they have a whole host of new and returning dishes that include summer flavours and a meat feast of epic proportions. Highlights include the new refreshing strawberry, arugula and goat cheese salad; the succulent return of Nueske’s bacon steak; and the generously meaty Prime New York steak flight, which features three medallions of steak made up of all natural Black Angus, USDA Prime and Snake River Farm Premium Wagyu Strip, or the limited-time-only Bone-in Filet mignon. Make sure to bring a big appetite!

Morton's The Steakhouse, The Sheraton Hotel Hong Kong, 4th Level, 20 Nathan Road, Kowloon; +852 2732 2343

Rech by Alain Ducasse: La Riviera d’Alain Ducasse 5-Course Menu

When: from 1 June to 31 July

Price: HK$1,288 + 10%

[caption id="attachment_145730" align="alignnone" width="7360"] Warm Artichokes "Barigoule" at Rech by Alain Ducasse[/caption]

Rech by Alain Ducasse continues its culinary voyage through France, making a pitstop in the south for the months of June and July. Premium fresh seafood, which is native to the region and the French Riviera, is caught along the beautiful coastline and is now also available on this special menu. Executive Chef Guillaume Katola introduces Rech’s rendition of the bouillabaisse -- a melting pot (literally) of fresh ocean flavours using scorpion fish, red mullet, monkfish and John Dory, reinventing the traditional fisherman soup from 18th-century dish into a flavourful blend and signature of the one-Michelin-star restaurant and Provençal cuisine.

Rech by Alain Ducasse, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 2313 2323

à nu Retrouvez-Vous: Caviar & Champagne Menu

When: 3 & 4 June

Price: HK$2,450 & HK$2,980 + 10%

[caption id="attachment_145742" align="alignnone" width="5070"] Seasonal Hana-sansho with wagyu beef on rice at à nu Retrouvez-Vouz[/caption]

With two Michelin stars under his belt, chef Shohei Shimono of à nu in Tokyo brings his culinary concept to Hong Kong. À nu meaning “just as it is” in French, is the exact characterisation of the restaurant -- each dish showcases one specific ingredient and is given a voice by accentuating its flavours with complementing elements. For two nights only, chef Shimono himself will be in Hong Kong to present two special nine-course tasting menus, the first in partnership with W3 caviar on 3 June, and the final with Henri Giraud Champagne. Expect to be wowed by opulent ingredients such as fresh uni, baby clams, firefly squid, wagyu beef and seasonal fish. 

À nu retrouvez-vous, Shop OTE 402, Ocean Terminal, Tsim Sha Tsui; +852 2770 6222

Robuchon au Dôme: Robuchon’s Devotion Gala Dinner

When: 8 June

Price: HK$4,200 + 10%

[caption id="attachment_145731" align="alignnone" width="1920"] Le Crabe Mille Guille of Tomato and Crab Meat at Robuchon au Dôme[/caption]

With three Michelin stars for the past 11 consecutive years, need we introduce Robuchon au Dôme? Robuchon’s family of chefs -- Eric Bouchenoire, Tomonori Danzaki and François Benot join Robuchon au Dôme’s Julien Tongourian to continue the late Jöel Robuchon's legacy through a collaborative menu dedicated to the culinary legend's devotion to his art. This extremely rare menu is available for one night only at Grand Lisboa Hotel. 

Robuchon au Dôme, Level 43, Grand Lisboa Hotel, Avenida de Lisboa, Macau; +853 8803 7878

VEA x JL Studio: Chinese x French Four Hands 22-Course Menu

When: 12 & 13 June

Price: HK$2,380; wine and cocktail pairing HK$780  + 10%

[caption id="attachment_145733" align="alignnone" width="1200"] Signature Banana Curry by JL Studio at VEA Restaurant and Lounge[/caption]

It’s no news that the guys at VEA like to collaborate with top international culinary masters -- you may remember their successful partnerships with chef Bee Satongun of Paste (Bangkok) and chef Julien Royer of Odette (Singapore). This time, chef Vicky Cheng is joining forces with guest chef Jimmy Lim of JL Studio in Tai Chung. Both chefs are bringing eight small bites, two main courses, a dessert and their Asia’s 50 Best Restaurant title to the table -- serving each guest 22 dishes in one sitting. The concept behind the duo come from a culinary pairing of Chinese and French cuisine; honouring our hometown food served at dai pai dongs and cha chaan tengs.

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

The post The Top 7 Special Menus You Can’t Miss This June 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.

Sabatini: Seasonal White Asparagus Menu

When: 1–31 May

Price: Starting from HK$368 + 10%

[caption id="attachment_140769" align="alignnone" width="2400"] White Asparagus and Abalone Salad with Caviar, Sabatini.[/caption]

Winter may be for truffles, but spring is the time for white asparagus. Chef de Cuisine Claudio Favero of Sabatini gets creative with top AAA-grade fresh white asparagus from the Black Forest in his new seasonal menu. Using Italian home-cooking techniques, each dish is balanced, simple and showcases the tender, sweet spears. Find dishes like white asparagus and abalone salad with caviar (HK$368), slow cooked veal loin with white asparagus (HK$408), and a returning favourite, the open ravioli with white asparagus and Sicilian red prawns (HK$488). These seasonal specialties are available at both lunch and dinner. 

Sabatini, 3/F, The Royal Garden, 69 Mody Road, Tsim Sha Tsui East, Kowloon; +852 2733 2000

VEA x BarChef: Birds of Paradise Four-Hands Cocktail Tasting Menu 

When: 2 & 3 May

Price: HK$780 + 10%

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-401.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-400.jpg" right-caption="Antonio Lai" left-caption="Frankie Solarik"]

Considered the godfather of contemporary Hong Kong mixology, Antonio Lai has a way of surprising us with his inventive cocktail creations at long bar Quinary, hidden speakeasy Room 309, and tap concept Draft Land. This time, he has a multi-sensory journey up his sleeve, devised by himself and Toronto’s BarChef owner and master mixologist Frankie Solarik. The six-course tasting experience, which is named Birds of Paradise, promises to stimulate the senses with a flight of outlandish new creations and tropical installations and décor. Plus you might get a chance to meet the two pioneering bartenders in person.

VEA, 29/F, The Wellington, 198 Wellington Street, Central; +852 2711 0063

Yi x Tate: Six Hands Collaboration (Michelin Guide Hong Kong Macau Dining Series)

When: 3 & 4 May

Price: MOP$1,888; wine and tea pairing MOP$600 + 10%

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-403.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-402.jpg" right-caption="Crispy Almond Crab Claw, Yí." left-caption="Ode to Chinese Yam, Tate Dining Room."]

In recent years, Macau has emerged as one of the most exciting culinary destinations in Asia, with a growing number of world-class restaurants, not to mention hosting the prestigious Michelin Guide and Asia's 50 Best awards. The dynamic chef duo of Wilson Fam and Angelo Wong from Morpheus' Yí have taken their contemporary Chinese menu and given it a refreshing twist in its latest collaboration with Hong Kong native chef Vicky Lau, of innovative French-Chinese restaurant Tate Dining Room. The eight-course menu is a display of intriguing flavours and visual delights, featuring a balanced union between the edible stories from Tate and Yí's modern adaptation of classic Chinese dishes. 

Yí, 21/F, Morpheus, City of Dreams, Estrada do Istmo, Cotai, Macau; +853 8868 3446

Nobu: Roku–Wareki Satsuki Grain Omakase 

When: May 14–Jun 30

Price: HK$688 for lunch (inclusive of a mocktail); HK$1,488 for dinner + 10%

[caption id="attachment_140776" align="alignnone" width="2048"] Red Snapper Karaage, Nobu.[/caption]

At the start of 2019 Nobu introduced its Roku-Wareki gourmet experience, a culinary journey taking diners through six chapters of the ancient Japanese harvesting calendar, with each chapter focusing on a special seasonal ingredient. For its third instalment, the omakase menu shines a light on Satsuki, the traditional term for the month of May, which refers to the humble grain buds of the Kansai region. The light dishes are influenced by the impending arrival of summer, with complementing ingredients such as kurodai, itoyori and kibinago fish, wild vegetables, and A5 Japanese wagyu. The omakase menu is available for lunch (six courses) and dinner (eight courses).

Nobu, 2/F, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Kowloon; +852 2313 2323

Grand Hyatt: Champagne Secrets

When: 16 May–6 June (every Thursday)

Price: HK$1,888 + 10%

[caption id="attachment_140808" align="alignnone" width="5304"] Baby Peter oysters by David Herve served with Champagne jelly and watercress crème, Champagne Bar.[/caption]

The Champagne Bar at Grand Hyatt Hong Kong is where you’d go for an intimate quiet drink. But for four weeks, the romantic, 1920s-style cavern will be transformed into French illusionist Stefan Leyshon’s 360-degree stage. The up-close and personal 90-minute performance is to be enjoyed with five courses of small plates (including Baby Peter oysters with champagne, lobster avocado roll and smoked Oriental spiced pigeon) paired with the bar’s selection of cuvées.

The Champagne Bar, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai; +852 2584 7722

Le 39V: Barons de Rothschild Wine Dinner

When: 28 May

Price: HK$1,480 + 10%

[caption id="attachment_140778" align="alignnone" width="853"] Vendée Pork, Le 39V.[/caption]

May is the month of gastronomy à la français, or simply Le French GourMay, celebrating one of the few UNESCO-listed culinary cultures in the world. From the 1st to 31st, Le 39V is offering a delectable six-course dinner menu paired with Loire Valley wines, showcasing the 'Garden of France' through colourful seasonal ingredients. But for one night only, Michelin-starred chef and founder of the Parisian Le 39V will be in Hong Kong to craft a four-course menu paired with premium Barons de Rothschild vintages, which is a rare opportunity not to be missed.

Le 39V, 101/F, International Commerce Centre West, 1 Austin Road, Tsim Sha Tsui, Kowloon; +852 2977 5266

Tate Dining Room x Atomix: Four-Hands Collaboration

When: May 28 & 29

Price: HK$1,980; wine or cocktail pairing HK$600 + 10%

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-405.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-404.jpg" right-caption="Ode to Pigeon, Tate Dining Room." left-caption="Seabream, Atomix. "]

Chef Vicky Lau of Tate Dining Room is arguably one of Hong Kong’s most collaborative creative minds, having partnered with globally renowned culinary masters (Wilson Fam and Angelo Wong of Yi from Morpheus Macau, Natsuko Shoji of Été from Tokyo, and Mathieu Escoffier of Ma Cuisine in Singapore). This time, she joins forces with NYC-based guest chef Junghyun Park of contemporary fine dining establishment Atomix. Both Michelin-starred chefs will bring an eight-course dinner menu featuring Lau’s signature odes of French cuisine with a Chinese touch and Park’s modernist Korean dishes. 

Tate Dining Room, 210 Hollywood Road, Sheung Wan; +852 2555 2172

The post The Top 7 Special Menus You Can’t Miss This May 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.

From one-night-only dinners to exclusive menus with the world’s best master chefs, here is our list of the best meals to get excited about.

The post The Top 10 Menus You Can’t Miss This Season appeared first on Prestige Online - Hong Kong.