Celebrity Life

Since opening its doors two years ago at Rosewood Hong Kong, Chaat has become a crowd favourite and one of the trendiest restaurants in the city. Last month, Chef Manav Tuli’s craftsmanship and dedication to celebrate and elevate Indian cuisine, finally garnered him a much-awaited Michelin star.

Tuli began his career in the Southern Indian state of Kerala, an exciting culinary destination in itself. After working at prestigious restaurants like the world-famous Tamarind in London, at Chaat, he focuses on the mesmerising universe of Indian street food – and anything in between. The ever-evolving menu is a sensible blend of reinvented cult dishes, modern classics and traditional recipes. At Chaat, innovation and nostalgia coexist to celebrate the diversity of Indian cuisine with style and impeccable techniques.

I recently spoke to Tuli about his achievement, his emotional attachment to street food and what’s next for Indian cuisine.

In conversation with Chef Manav Tuli

Congratulations on your well-deserved first Michelin Star! Did you expect it? How does it feel to be recognised by Michelin?

Thank you so much. The whole team had worked very hard during such difficult times and with full dedication, everyone had been expecting to hear this good news.

I cannot describe in words how it felt when I was told that we had been awarded a Michelin Star. I actually discovered that I am an emotional person. That feeling is unmatched. It’s like winning a gold medal in Olympics for an athlete or winning a Grand Slam for a Tennis player.

Has it always been a dream of yours to be awarded a star?

To be recognised by the Michelin is probably the best and the most important thing for any Chef in the world. The moment a person decides to have a career as a Chef, I can tell you for sure – all they dream of as their ultimate goal is to achieve a Michelin star.

When I started my journey as a young student at the Institute of Hotel Management in Kerala, one of our lecturers Mr Ranjith Pillai one day gave us a set of black and white printed sheets ,which had small briefs about the then top chefs in the world, like Marco Pierre White, Charlie Trotter, Joel Robuchon etc. After handing us those sheets he said: “These are the gods of kitchen, these are the ones you should follow if you ever want to be successful as a chef.” After reading those papers, I first discovered what a Michelin star was and, since then, it has been my dream. I always used to think that Michelin Star chefs were like greek gods …. You could only see them but could never touch them.

So, to answer the question precisely, Yes it has been a dream of mine since 1999, when I started my Hotel Management course and discovered what it meant to be a Michelin Star chef.

What does this achievement mean for Indian cuisine in Hong Kong and all over the world?

In my opinion, Indian cuisine is the most diverse, complex and vibrant cuisine in the world. This is why I got so fascinated by it in the first place. However, there’s so much to discover, know and learn, that I believe one lifetime is not enough for me to learn everything.

It’s not just a cuisine about Naan and Curry. There’s so much more to it. A Michelin Star gives us the platform to bring and share those stories, the history and evolution of food in India through the dishes that we present to our guests in Hong Kong. At the same time, create a buzz all around the world changing the perception of Indian cuisine as much more than just curry and rice.

Over the past few years, the Michelin Guide has become more and more diverse, highlighting cuisines and chefs from everywhere. What does this mean for you and the future generations?

I have a daughter who’s three years old. Whenever I am cooking at home she would always come and stand next to me on a stool and tell me: “papa, I also want to be a Chef.”

I think Michelin as a term, is a synonym for quality. More diversity in the Michelin guide will definitely encourage more and more chefs to aim for the skies, thus improving the overall big picture of food around the globe and bringing forward many interesting foods that were not known by he regular public. This is a great opportunity for the future generations too.

In this respect, tell us about your time at London’s Tamarind, one of the first Indian restaurants to ever receive a Michelin star.

My time at Tamarind was great. I really got to work closely with one of the greatest Indian Chefs in London, Karunesh Khanna. His style and flair are one of the best I have ever seen, I really got to learn a lot from him. Before the reopening of Tamarind, we were given the difficult and unusual task of presenting a version of Indian cuisine that was original and authentic but yet not so heavy. We had to do a lot of trials and rethink our approach to make traditional dishes lighter. It was a great exercise and definitely made us look at different recipes in a new way, a great learning process.

Indian cuisine is very diverse and multifaceted. What aspects and regions do you highlight the most at Chaat?

At Chaat, we don’t focus on a single region, but the whole of India. We do look at and utilise the skill set that is available within our kitchen to create dishes inspired by personal experiences. The guys in my kitchen are either from or have experienced working professionally in at least nine different regions of India, like Himachal Pradesh, Punjab, West Bengal, Chattisgarh, Madhya Pradesh, Kerala, Rajasthan, Delhi, and Maharshtra.

I think this approach definitely gives us the ability to have a diversity and variety on the menu that is unlike any other; at the same time, it also gives the team a sense of pride and ownership.

Chaat is first and foremost an elegant and meticulous celebration of the India’s glorious street food. Did street food play an important role in your life and career?

Since my childhood, if we ever went out as a family, it was always street foods. Of course because it was more affordable for, but also because everyone had something they loved, there was so much variety.

My mum and sister would get in the line for Pani Puris and Aloo Tikki chaat, Dad would go for Raj Kachori and Seekh Kebabs. I would go for Chole Bhature, Kebabs or Biryani. Everyone would finish with a Matka Kulfi Falooda. It was more than just a meal, it used to be a celebration in itself.

Now that I’m not able to travel back to India so often, I really miss those days and treasure those memories even more.

What’s next for the evolution of Indian cuisine? What are some trends that you are noticing?

We have great Indian chefs like Gaggan Anand fusing molecular gastronomy with Indian cuisine. At the same time, lots of chefs are going back and researching our past to discover the lost recipes to present them to the world. I am working on that too…I will soon be presenting a few of these dishes on our menu.

Another parallel trend is chefs experimenting by refining and presenting traditional dishes with new ingredients and incorporating cooking methods like sous vide.

What are some of the dishes that you’ll never remove from Chaat’s menu? Why?

Baked Samosa, one of the most iconic dishes of Chaat. My guests love it.

Tandoori Lobster as I think we are the only Indian restaurant, in my knowledge, to do a Tandoori lobster, it’s our speciality.

Beef Cheek Kebab, because it’s bold to serve a beef kebab in an Indian restaurant , and it’s one of our top sellers.

Dum Biryani as we were the first ones to introduce a dum biryani in a miniature form with a Paratha cover in Hong Kong. Since then, it has been a show stopper.

Pork Cheek Vindaloo. A lot of Indian restaurants do a Vindaloo, but from the feedback of our guests, it’s the most balanced and refined Vindaloo they have ever tasted. Also, the way the chilli slowly works your way on the palate, rather than hitting you instantly, is what makes the dish so special.

If you could pick three Indian dishes to eat for the rest of your life. What would they be and why?

Raj Kachori, one of the most complex dishes ever. It’s sweet and sour, spicy, soft yet crispy, crunchy yet moist and a blast of flavours in your mouth; Butter Chicken as I always go back to it no matter how many times I have had it and Chocolate Naan, a dish that was born through the necessity of satisfying a sweet tooth and wanting a quick chocolate fix. It’s so comforting and addictive, I am sure I can have it for the rest of my life.

Chaat, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui; +852 5239 9220

The post Chef Manav Tuli of Chaat on His First Michelin Star and Devotion to Indian Cuisine appeared first on Prestige Online - Hong Kong.

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.

The Carlyle hotel-inspired bolthole -- slated to open on the uppermost floors of Rosewood Hong Kong later this year -- will offer a blueprint for the eponymous group's vision of "a new kind of international members' club". We venture north of the harbour to discover just what that entails...

Hitherto, the Hong Kong ecosystem of private members' clubs has been split broadly between two camps: at one end, you have venerable institutions catered to the needs of the city's professionals (the FCC) and those who surround them (the KCC); at the other, a burgeoning array of social haunts meant to profit from the growing number of Silicon Valley types -- hawkers of crypto, CBD cafes, and other speculative investment opportunities -- who reside here.

Call me Debbie Downer, but neither feels like an especially glam place to visit. After all, such clubs justify their patronage by way of mostly pragmatic considerations: a convenient location; access to business networking opportunities; affordable gym membership; and so forth. This, as Rosewood Hotels CEO Sonia Cheng well knows is where Carlyle & Co. can break the mould -- by conjuring a little glamour into Hong Kong's mostly comatose members' club scene.

Best thought of as a kind of pied-à-terre to the Rosewood Hong Kong (spanning the 54th-56th floor of the hotel) Carlyle & Co. is, in effect, Cheng's answer to the boutique members' clubs that have dominated pop culture these last 20 years. In Hong Kong -- where bureaucratic red tape is frequent; and decent-sized real estate scant -- her hotel group's latest venture feels especially impressive -- if for no other reason than the sheer audacity of it all.

In recent weeks, the first details of the club's leviathan 25,000 sq. ft. premises have begun to emerge, inspired in broad strokes by the "intriguing, inimitable and ultimately indefinable" style of The Carlyle in New York (incidentally also a brand owned by Rosewood Hotels). To orchestrate this vision of Hong Kong-via-Manhattan, Rosewood turned to British designer Ilse Crawford, whose approach has imbued the club's many rooms with a light, playful sensibility -- affording each a healthy dose of individual personality.

For fusty decadents like yours truly, the gentlemen's spaces -- including a barber, shoeshine, and capsule store by an award-winning haberdasher -- hold immense charm -- even though they espouse just one of many eclectic visual styles members will enjoy each time they navigate the club. The aforementioned differ significantly from spaces like the Cabaret Bar and Sitting Room, both of which employ the medium of painting (by artists Jean-Philippe Delhomme and Christina Zimpel respectively) to celebrate The Carlyle hotel's legendary Bemelmans murals.

Supper & Supping

In the spirit of its progenitor, the various dining venues at Carlyle & Co. seem to be accompanied by an august sense of occasion. The crux of the action happens at the brasserie, which (like any decent club restaurant in Hong Kong) serves a medley of Western, Chinese, and all-day delicacies. Here, the focus is on simply cooking the freshest produce the club can source -- various of the small plates are smoked, cured, or otherwise preserved in-house -- yet it's hardly the most theatrical outlet. That honour belongs to Café Carlyle, an intimate supper club intended as the local chapter of the eponymous tippling destination in New York. Members can expect this to be the repository of the club's live musical programming, which (consistent with the historic acts that have taken to the stage at the Carlyle hotel) will include an assortment of uniquely American artforms like jazz, funk, and blues.

Members craving a dose of sunshine can also take a selection of food and drink on the club's 55th-floor terrace, which (much like the Rosewood property at large) enjoys the sort of view that's conducive to sonnet writing or spontaneous tears of joy. Flanking one end of that terrace, you'll find the local chapter of Bemelmans Bar. Like its namesake, the menu here is split roughly equally between fine wines, punchbowls and classic cocktails; though, at the weekend, you can expect a certain frenetic atmosphere to take hold, as the space merges with the terrace for live DJ performances against the backdrop of Victoria Harbour.

Cosy quarters, brimming with personality

Though Carlyle & Co. members can easily book themselves into one of the 400-plus rooms at the surrounding Rosewood property, the entire 54th floor of the club is given over to eight themed suites -- all of which celebrate the history of The Carlyle hotel. More or less equal in size, each offers an inviting and distinctive interior personality. If you're retiring following an evening spent drinking (one too many) Martinis for instance, the 'Tommy' seems an apt choice -- named for and inspired by the legendary Bemelmans bartender Mr. Tommy Rowles. Other known personalities include Dorothy Draper, the original 'modern Baroque' decorator of The Carlyle's interiors; and Eartha Kitt, the renowned actress and Broadway musician. For dedicated students of café society, a stay in every single suite would seem like money well-spent.

A variety of membership packages are available at Carlyle & Co., with or without health club membership. To learn more about rates (or inquire about eligibility) visit Carlyle & Co. online.

The post The Best New Menus in Hong Kong in April 2021 appeared first on Prestige Online - Hong Kong.

While 2020 has been a very tough year for restaurants and bars all over the world, Hong Kong's resilient dining scene has graced us with some remarkable new concepts. From French comfort food to elevated Indian cuisine, here's our selection of Hong Kong's best new restaurants that opened their doors throughout the past year.

CHAAT

One of the latest additions to the Rosewood Hong Kong's vibrant culinary offering, CHAAT celebrates the bold and authentic flavours of India’s street food, accompanied by cocktails influenced by spice traders. Celebrated Chef Manav Tuli's elevated family-style feast includes a wide selection of snacks, curries, biryanis and tandooris, served in a chic and trendy environment.

CHAAT, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 3891 8732

Andō

Helmed by Argentian Chef-Founder Agustin Balbi, Andō’s name and menu are a tribute to Balbi's culinary heritage and experience. In Spanish, the word acts as the present participle – the act of doing, while in Japanese the word alludes to a sense of comfort. The dual meaning reflects the concept behind the restaurant, in which the chef masterfully fuses Japanese inspiration with his ancestral roots. Dishes like the Hamachi with leche de tigre, baby paprika and coriander perfectly represent Andō's unique soul.

Andō, 1F, Somptueux Central, 52 Wellington St, Central; +852 9161 8697

Cobo House

This year, Cobo House reopened as a fine dining establishment helmed by seasoned chefs Ray Choi & Chef Devon Hou at K11 Musea. The concept blends art and gastronomy through seasonal thematic tasting menus. The word Cobo is emblematic of Bohemian lifestyle, and reinforces an unconventional experience where edible art is served and art pieces are showcased for guests to experience and appreciate. Dishes like the a reinvented and elevated version of the classic Peranakan dish Laksa, part of the Spices and Aromas tasting menu, are an examples of the eatery's vibrant and international influences.

Cobo House, 6/F, K11 Musea, 18 Salisbury Rd, Tsim Sha Tsui; +852 2656 3088

22 Ships

Newly-refreshed Spanish restaurant 22 Ships, helmed by veteran of modern Iberian cuisine Antonio Oviedo, serves rustic and refined recipes that don't compromise on authenticity. From the traditions of the Basque Country to Andalusia, the hearty selection of tapas and main dishes fuses the the homey and bold flavours of a Spanish taverna and the refined plating and service of a cosmopolitan eatery.

22 Ships, 22 Ship St, Wan Chai; +852 2555 0722

jean may

Helmed by chef Tiffany Lo, jean may explores and elevates casual dining à la Français to new heights, finally gracing Hong Kong with a trendy and memorable bistro. At jean may, cosy and insta-worthy interiors are combined with fragrant dishes like the razor clams with parsley and garlic, which showcases its team technique and experience.

jean may, Shop A, 14 Gresson St, Wan Chai; +852 3590 6033

The post Best New Restaurants in Hong Kong That Opened in 2020 appeared first on Prestige Online - Hong Kong.

Christmas dinner can be quite the tedious task, so why not let someone else cook for you. It's been a - very - long year, so sit back and enjoy the holidays without lifting a finger. Here are our 10 favourite festive feasts in Hong Kong to book now.

FRANCIS

[caption id="attachment_212532" align="alignnone" width="1024"] The traditional Jerusalem-stuffed lamb shoulder with sauces[/caption]

For a spicy twist on family-style indulgent Christmas feast, Middle Eastern neighbourhood eatery Francis will offer a limited-run menu for dinner. Highlighting the spirit of the season, the traditional Jerusalem-stuffed lamb shoulder is the star of the meal and is served with a variety of meze, like bake halloumi and Moroccan-inspired Quail Pastilla. Different from any other menu in town, Israeli Chef Asher Goldstein's selection brings together the bold flavours of North Africa, the Mediterranean and the Middle East.

Available: December 24-27 2020

Bookings: Christmas set menu HK$480pp+ 10%

FRANCIS, 4 & 6 Francis Street, Wan Chai; +852 3101 9521

CHAAT

[caption id="attachment_212537" align="alignnone" width="1024"] Holiday Feast at CHAAT[/caption]

This Christmas, Chaat the Rosewood Hong Kong, the hottest Indian restaurant in town and a new favourite, is offering a vibrant holiday menu that features of the aromas and spices that characterised its elevated comfort dishes. The selection boasts Chef Manav’s clever spins on traditional Indian street-style bites and is accompanied by sharing-style bites featuring, Murg Tikka Mirza Hasnu, Dabba Gosht and Turkey Nargisi Kofta.

Available: December 24 and 25 2020

Bookings: HK$1,288 + 10%

CHAAT, 5/F Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui; +852 5239 9220

Aulis

[caption id="attachment_212534" align="alignnone" width="1024"] Truffle Pudding[/caption]

Aulis, the development kitchen slash chef’s table is a cosy little cavern for private and intimate celebrations. For Christmas, Chef Simon Rogan’s Hong Kong farm to table concept will be ringing in Christmas and the new year with a menu of old favourites and new discoveries. The 13 dish menu features some of chef’s classics flavours along with many innovative creations including the Pigeon with red cabbage and blackberry, Truffle Pudding, and the Smoked eel and grape tart. Some dishes take a Christmas twist for the special occasion.

Available: December 24 and 31 2020

Bookings: 13 Course Tasting Menu HK$1,280 + 10%

Aulis, UG08, Sino Plaza, 255 Gloucester Road, Causeway Bay; +852 2817 8383

Restaurant Petrus

[caption id="attachment_212536" align="alignnone" width="1200"] George Bruck foie gras[/caption]

Michelin-starred Restaurant Petrus at the Island Shangri-la is offering an opulent Christmas menu that matches its elegant decor, superb view and creative concept. Executive Chef Uwe Opocensky's Winter Wonderalnd 8 course dinner menu features elevated dishes like the George Bruck foie gras, line-caught turbot, Rossini beef and salmon.

Available: 24 December 2020

Bookings: 8 Course Winter Wonderland Christmas Menu HK$2,588 + 10%

Restaurant Petrus at Island Shangri-La, Level 56, Pacific Place, Supreme Ct Rd, Central; +852 2820 8590

Castellana

[caption id="attachment_212539" align="alignnone" width="1024"] Brittany blue lobster ravioli with Burrata foam[/caption]

Castellana, the acclaimed Northern Italian restaurants that brings to Hong Kong unique products and dishes from the region of Piedmont, has you covered with an indulgent Christmas dinner. The feast includes iconic dishes and winter classics like the Uovo di Montagna (Mountain organic egg), Zuppa di cardi Piemontese e foie gras (Piedmont thistles soup with foie gras), Ravioli di astice blu e burrata (Brittany blue lobster ravioli with Burrata foam) and Gelato al tartufo bianco (White truffle ice cream).

Available: December 7 2020 until January 6 2021 

Bookings: Christmas Menu 4 Courses HK$1280 (with wine pairing - HK$1880); 7 Courses HK$1580 (with wine pairing - HK$2280)

Castellana, 10/F, Cubus, 1 Hoi Ping Rd, Causeway Bay, +852 3188 5028

Honjo

If you're looking for something nontraditional for your Christmas dinner, but still feel-good, Honjo is the place to celebrate this festive season. The modern Japanese restaurant will showcase two eclectic menus featuring four courses with some of our favourites. This includes appetising dishes that are served family style such as the thinly sliced Wagyu bathed in chorizo oil, Hamachi served with ikura, watermelon, radish and ginger ponzu, as well as the indulgent Salmon Teriyaki with charred lime and fresh chilli. The festive spread can also be paired with wines from Honjo's selection of over 200 types of wine from their cellar.

Available: 24 and 25 December 2020

Bookings: from 6:00pm to 8.30pm HK$680+10% per person; 8.00pm onwards HK$820+10% per person; additional HK$480 per person for the wine pairing

Honjo, 1/F, Hollywood Centre, Queen's Road W, Sheung Wan; +852 2663 3772

Hue

The Hong Kong Museum of Art location gives this 5,000 sq. ft. modern Australian restaurant some of the most exquisite views in Tsim Sha Tsui. Plus this newly opened restaurant has some impressive food on offer too. This Christmas, it's a four course menu with options for some premium meat, seafood, canapés and dessert dishes. We've got our eye on the Hokkaido Scallop Raviolo, Confit Turkey Leg and Pavlova.

Available: 24 to 26 December 2020

Bookings: Christmas Eve, Christmas Day and Boxing Day 4-course menu HK$850+10% per person

Hue, 1/F Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui; +852 3500 5888

Kinship

[caption id="attachment_212535" align="alignnone" width="1024"] Potterspury Farm Bronze Turkey[/caption]

Since we're celebrating togetherness during the festive season, it seems that Kinship is the perfect place to book in your Christmas dinner. And if the comfortable setting and relaxed vibes aren't reason enough, then the Christmas menu is. It features some great classics to get nostalgic over including Potterspury Farm Bronze Turkey, Handmade Ravioli and Apple Pie Semifreddo. It's ideal for family or friend sharing and is a mix match of the best of British and American cuisine.

Available: 24 and 25 December 2020

Bookings: From 6pm onwards HK$488+10% per person

Kinship, 3/F LL Tower, 2 Shelley Street, SoHo, Central; +852 2520 0899

Zuma

[caption id="attachment_212538" align="alignnone" width="1024"] The nocturnal Christmas brunch at Zuma[/caption]

Zuma’s signature “midnight brunch”, or yashoku, is back with a festive touch. A Hong Kong favourite, the nocturnal feast will feature some of the restaurant’s classic dishes along with free-flow sake, champagne and live performances to celebrate the holiday spirit. 

Available: December 24, 25 and 26 2020

Bookings: From 7pm onwards HK$920 + 10%

Zuma, Level 5&6 Landmark Atrium, 15 Queen's Road Central, Central, +852 3657 6388

Mott 32

[caption id="attachment_212533" align="alignnone" width="1024"] Peking Turkey[/caption]

This festive season, award-winning restaurant Mott 32 has given a new Cantonese look to an international holiday classic. The restaurant’s Peking Turkey will be served with regular duck sauce and a homemade cranberry sauce as the star of its Peking Turkey set, which also includes delicacies like Minced Turkey with prawn crackers and bamboo shoot and a Shredded Turkey Salad. The other selection available, the Mott 32 Christmas set menu, blends time-honoured Chinese culinary style and Christmas traditions.

Available: Peking Turkey Menu 26 November – 30 December 2020 ; Mott 32 Christmas Set Menu
Dinner, December 25 2020

Bookings: Peking Turkey Menu HK$1,880 for full set (min. 4 pax sharing), requires 48-hour pre-order; Mott 32 Christmas Set Menu HK$1,388pp, additional $480 for wine pairing

Mott 32, Standard Chartered Bank Building, Des Voeux Rd Central, Central; +852 2885 8688

The post 10 Restaurants for Christmas Dinner in Hong Kong appeared first on Prestige Online - Hong Kong.

Christmas dinner can be quite the tedious task, so why not let someone else cook for you. It's been a - very - long year, so sit back and enjoy the holidays without lifting a finger. Here are our 10 favourite festive feasts in Hong Kong to book now.

FRANCIS

[caption id="attachment_212532" align="alignnone" width="1024"] The traditional Jerusalem-stuffed lamb shoulder with sauces[/caption]

For a spicy twist on family-style indulgent Christmas feast, Middle Eastern neighbourhood eatery Francis will offer a limited-run menu for dinner. Highlighting the spirit of the season, the traditional Jerusalem-stuffed lamb shoulder is the star of the meal and is served with a variety of meze, like bake halloumi and Moroccan-inspired Quail Pastilla. Different from any other menu in town, Israeli Chef Asher Goldstein's selection brings together the bold flavours of North Africa, the Mediterranean and the Middle East.

Available: December 24-27 2020

Bookings: Christmas set menu HK$480pp+ 10%

FRANCIS, 4 & 6 Francis Street, Wan Chai; +852 3101 9521

CHAAT

[caption id="attachment_212537" align="alignnone" width="1024"] Holiday Feast at CHAAT[/caption]

This Christmas, Chaat the Rosewood Hong Kong, the hottest Indian restaurant in town and a new favourite, is offering a vibrant holiday menu that features of the aromas and spices that characterised its elevated comfort dishes. The selection boasts Chef Manav’s clever spins on traditional Indian street-style bites and is accompanied by sharing-style bites featuring, Murg Tikka Mirza Hasnu, Dabba Gosht and Turkey Nargisi Kofta.

Available: December 24 and 25 2020

Bookings: HK$1,288 + 10%

CHAAT, 5/F Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui; +852 5239 9220

Aulis

[caption id="attachment_212534" align="alignnone" width="1024"] Truffle Pudding[/caption]

Aulis, the development kitchen slash chef’s table is a cosy little cavern for private and intimate celebrations. For Christmas, Chef Simon Rogan’s Hong Kong farm to table concept will be ringing in Christmas and the new year with a menu of old favourites and new discoveries. The 13 dish menu features some of chef’s classics flavours along with many innovative creations including the Pigeon with red cabbage and blackberry, Truffle Pudding, and the Smoked eel and grape tart. Some dishes take a Christmas twist for the special occasion.

Available: December 24 and 31 2020

Bookings: 13 Course Tasting Menu HK$1,280 + 10%

Aulis, UG08, Sino Plaza, 255 Gloucester Road, Causeway Bay; +852 2817 8383

Restaurant Petrus

[caption id="attachment_212536" align="alignnone" width="1200"] George Bruck foie gras[/caption]

Michelin-starred Restaurant Petrus at the Island Shangri-la is offering an opulent Christmas menu that matches its elegant decor, superb view and creative concept. Executive Chef Uwe Opocensky's Winter Wonderalnd 8 course dinner menu features elevated dishes like the George Bruck foie gras, line-caught turbot, Rossini beef and salmon.

Available: 24 December 2020

Bookings: 8 Course Winter Wonderland Christmas Menu HK$2,588 + 10%

Restaurant Petrus at Island Shangri-La, Level 56, Pacific Place, Supreme Ct Rd, Central; +852 2820 8590

Castellana

[caption id="attachment_212539" align="alignnone" width="1024"] Brittany blue lobster ravioli with Burrata foam[/caption]

Castellana, the acclaimed Northern Italian restaurants that brings to Hong Kong unique products and dishes from the region of Piedmont, has you covered with an indulgent Christmas dinner. The feast includes iconic dishes and winter classics like the Uovo di Montagna (Mountain organic egg), Zuppa di cardi Piemontese e foie gras (Piedmont thistles soup with foie gras), Ravioli di astice blu e burrata (Brittany blue lobster ravioli with Burrata foam) and Gelato al tartufo bianco (White truffle ice cream).

Available: December 7 2020 until January 6 2021 

Bookings: Christmas Menu 4 Courses HK$1280 (with wine pairing - HK$1880); 7 Courses HK$1580 (with wine pairing - HK$2280)

Castellana, 10/F, Cubus, 1 Hoi Ping Rd, Causeway Bay, +852 3188 5028

Honjo

If you're looking for something nontraditional for your Christmas dinner, but still feel-good, Honjo is the place to celebrate this festive season. The modern Japanese restaurant will showcase two eclectic menus featuring four courses with some of our favourites. This includes appetising dishes that are served family style such as the thinly sliced Wagyu bathed in chorizo oil, Hamachi served with ikura, watermelon, radish and ginger ponzu, as well as the indulgent Salmon Teriyaki with charred lime and fresh chilli. The festive spread can also be paired with wines from Honjo's selection of over 200 types of wine from their cellar.

Available: 24 and 25 December 2020

Bookings: from 6:00pm to 8.30pm HK$680+10% per person; 8.00pm onwards HK$820+10% per person; additional HK$480 per person for the wine pairing

Honjo, 1/F, Hollywood Centre, Queen's Road W, Sheung Wan; +852 2663 3772

Hue

The Hong Kong Museum of Art location gives this 5,000 sq. ft. modern Australian restaurant some of the most exquisite views in Tsim Sha Tsui. Plus this newly opened restaurant has some impressive food on offer too. This Christmas, it's a four course menu with options for some premium meat, seafood, canapés and dessert dishes. We've got our eye on the Hokkaido Scallop Raviolo, Confit Turkey Leg and Pavlova.

Available: 24 to 26 December 2020

Bookings: Christmas Eve, Christmas Day and Boxing Day 4-course menu HK$850+10% per person

Hue, 1/F Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui; +852 3500 5888

Kinship

[caption id="attachment_212535" align="alignnone" width="1024"] Potterspury Farm Bronze Turkey[/caption]

Since we're celebrating togetherness during the festive season, it seems that Kinship is the perfect place to book in your Christmas dinner. And if the comfortable setting and relaxed vibes aren't reason enough, then the Christmas menu is. It features some great classics to get nostalgic over including Potterspury Farm Bronze Turkey, Handmade Ravioli and Apple Pie Semifreddo. It's ideal for family or friend sharing and is a mix match of the best of British and American cuisine.

Available: 24 and 25 December 2020

Bookings: From 6pm onwards HK$488+10% per person

Kinship, 3/F LL Tower, 2 Shelley Street, SoHo, Central; +852 2520 0899

Zuma

[caption id="attachment_212538" align="alignnone" width="1024"] The nocturnal Christmas brunch at Zuma[/caption]

Zuma’s signature “midnight brunch”, or yashoku, is back with a festive touch. A Hong Kong favourite, the nocturnal feast will feature some of the restaurant’s classic dishes along with free-flow sake, champagne and live performances to celebrate the holiday spirit. 

Available: December 24, 25 and 26 2020

Bookings: From 7pm onwards HK$920 + 10%

Zuma, Level 5&6 Landmark Atrium, 15 Queen's Road Central, Central, +852 3657 6388

Mott 32

[caption id="attachment_212533" align="alignnone" width="1024"] Peking Turkey[/caption]

This festive season, award-winning restaurant Mott 32 has given a new Cantonese look to an international holiday classic. The restaurant’s Peking Turkey will be served with regular duck sauce and a homemade cranberry sauce as the star of its Peking Turkey set, which also includes delicacies like Minced Turkey with prawn crackers and bamboo shoot and a Shredded Turkey Salad. The other selection available, the Mott 32 Christmas set menu, blends time-honoured Chinese culinary style and Christmas traditions.

Available: Peking Turkey Menu 26 November – 30 December 2020 ; Mott 32 Christmas Set Menu
Dinner, December 25 2020

Bookings: Peking Turkey Menu HK$1,880 for full set (min. 4 pax sharing), requires 48-hour pre-order; Mott 32 Christmas Set Menu HK$1,388pp, additional $480 for wine pairing

Mott 32, Standard Chartered Bank Building, Des Voeux Rd Central, Central; +852 2885 8688

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