Celebrity Life

The Sixteenth, an 18,000 square feet, 400-seater destination, is the largest multi-concept restaurant development on the eastern corridor, conceived by co-founder Manuel Palacio, and designed in-house by Pirata Group's Archie Haig and team.

"No one can travel, so everyone in Hong Kong is craving new experiences now," declares Manuel Palacio, co-founder of Pirata Group. "When we first saw the venue, we realised that we were in a position to push the envelope of dining experiences for consumers in the city. So that's what we did."

Everything You Need to Know About The Sixteenth

La Favorita

The first restaurant concept you'll encounter is La Favorita, a theatrical trattoria that pays homage to Palacio's first experience in an Italian restaurant, recalling the flamboyance of Italian opera houses in the 1960s.

"We have these lovely drapes, the graphic carpets and two private rooms for a more intimate experience," says Archie Haig, Senior Interior Designer.

"Expect an elevated dining experience that's a bit more complete than, say, Pici," adds Andrea Viglione. True to his word, the menu here features dishes that's a bit more bougie — handmade Lobster Tagliatelle, Cheese Wheel al Tartufo and, of course, a 1kg Bistecca alla Fiorentina.

Honjokko

"We're calling this our Sushi Club," says Dan Segall, Culinary Director of the two Japanese concepts. "This is the Honjo menu expanded: We'll have a full omakase experience, but aside from that, expect lots of delicate, artful bites, grilled items and more."

Look up and you'll notice the delicate Japanese umbrella — wagasa — inspired ceiling features, hand painted screens by the local team at Elsa Jeandedieu Studio, and tables covered in luxurious ostrich hide. You'll find a cosy bar tucked away in the corner, as well as a private room that seats 24, ideal for more exclusive birthday or family events.

Tempo Tempo

Tempo Tempo, their vast terrazza, sets the ideal scene for il dolce far niente — the joy of doing nothing. What you get is just that: A leafy, lush al fresco slice of paradise set amidst the towering cityscape; a verdant garden lined with lemon trees to boot.

"We wanted to create a vibe here that is great for not only after-meal drinks, but also to bring a little more to your after-work experience," says Haig.

TMK Funk & Rolls

Finally, at the end of the main corridor, you'll find the soulful third iteration of the music-inspired temakeria, TMK — this time with a distinct focus on funk. Designed with references and giving tribute to the recording studios of funk and soul legends such as James Brown and Marvin Gaye, the interiors were meticulously curated to honour the greats of this rhythmic genre.

TMK Funk & Rolls is a fun, casual concept that marries Japanese-American cuisine with a decidedly kanpei attitude to while the night away. Menu items include classic handrolls, temakis, nori bowls and, of course, sushi and sashimi.

Why the name, you might ask?

"It's not because it's our 16th outlet — which I know is what a lot of people assume. We're actually way past that number," laughs Palacio. "It's actually a geographical reference. The name is meant to pay homage to the districts in Hong Kong: Of the 18 districts in the city, the Eastern district is the 16th."

The Sixteenth is currently in soft opening, with the grand opening date set in mid-November.

The Sixteenth, 2/F Oxford House, Taikoo Place, 979 King’s Road, Quarry Bay, +852 2788 3011

The post First Look: Pirata Group Introduces The Sixteenth, a Restaurant Collective in Quarry Bay appeared first on Prestige Online - Hong Kong.

Celebrated dining establishment The Manor at The St. Regis Macao introduces a new menu rooted in the restaurant’s product-centred vision and eco-friendly practices.

The newly launched “Celebrate Sustainability” set dinner menu features six courses that hero the finest sustainably sourced ingredients. To create the exclusive selection, The Manor’s Executive Sous Chef Michele Dell’Aquila collaborated with food producers to combine his expertise with eco-friendly produce.

“I believe that chefs can play a vital role in reconnecting people with the environment. It is our duty to promote the products that best reflect a smarter and more sustainable relationship with the planet,” explains Michele.

Signature dishes showcasing sustainable ingredients include the True Born Sirloin with beluga lentil, green pea, pumpkin, foie gras and beef jus; The Canary Island Aquanaria Sea Bass with Kalamata olives, Japanese cherry tomato, quinoa, Paimpol coco bean and Vermentino emulsion and the True Born Tenderloin Tartare with crème fraiche and Calvisius Siberian caviar.

For a memorable finale, Michele has sourced dairy products from a small Irish farm located on the banks of the River Ilen, where the surrounding ecosystem offers cows nutriousious grass. The dish, a Glenilen’ Yogurt Pannacotta with apricot, peach, wild berry and clotted ice cream featuring cream from Glenilen Farm, is a celebration of freshness and elevated traditional flavours.

To enhance the experience, The Manor’s sommelier David Duan also selected a collection of biodynamic and sustainable wine.

Meet the People

Prior to joining The Manor at The St. Regis Macao, executive sous chef Michele Dell’Aquila gained experience in prestigious kitchens in Italy, Germany, Spain and Switzerland, before relocating to Asia in 2004. Originally from Bari, in the Apulia region on Italy’s southern Adriatic Coast, he’s a firm believer in cooking techniques that elevate the best ingredients with simplicity and innovative plating.

“I’m excited to lead the culinary journey of The Manor team, everyday creating new experiences for our guests. Building on the reputation as one of the truly exquisite dining destinations in Macao, from our renowned à la carte evening menus and our special lunch selections, to our much-sought-after Stories of the Sea menus,” says Michele of his role. Thanks to his experience in celebrated establishments in Bangkok, Bali, Tokyo and Macao, where for six years he was the Italian chef at Altira’s Aurora restaurant and executive chef at Il Café for four years, Michele has an intimate and deep understanding of the local fine-dining scene as well as The Manor’s exclusive approach to deliver memorable gastronomic journeys.

In March 2021, Anhui-native David Duan joined Sheraton Grand Macao and The St. Regis Macao as Hotel Sommelier after leaving his role as Beverage Manager and Hotel Sommelier at The Ritz-Carlton Hotel in Beijing.

David began his career more than a decade ago as an Assistant Wine Cellar Manager in Shanghai and went on to work in some of the most prestigious hotels in the country. Thanks to his extensive knowledge of wine from all over the world, his passion shines through his carefully-selected pairings at The Manor and throughout the Sheraton and St Regis properties in Macao.

The Manor

With an emphasis of sustainability and fresh products from around the world, The Manor is emblematic of contemporary fine dining. Featuring classic grill-inspired dishes elevated through local flavours, The Manor offers the best of what the sea and land have to offer in its artistically plated dishes.

The elegant space is divided into five distinctive areas: The Verandah, which is perfect for pre-dinner drinks or daily gatherings; The Dining Room; The Wine Gallery, which offers a more intimate atmosphere; The Penthouse Kitchen, where guests can join a personal cooking-showcase experience; and The Library, a private space inspired by a traditional bibliothèque.

Find out more here

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Krug x Onion is here to pay tribute to one of the most versatile- and most humble - ingredients.

Few ingredients do as much to satisfy our tastebuds as the humble onion. Chopped, raw, roasted, pickled, fried, carmelised — the list goes on — the onion takes many forms, all of them delicious, but rarely does it play a starring role. Outside of French soups and sour cream pairings, it barely even gets mentioned by name. Until now.

For the latest edition of their "Krug X Single Ingredient" campaign, the Champagne house founded by Joseph Krug demands that attention be paid to the long-overlooked allium. It follows a house philosophy that each onion, like each plot of vines in a vineyard, is itself a single ingredient worthy of celebration.

Krug x Onion is the sixth ingredient to be recognised in the ongoing campaign, which launched in 2015, first spotlighting the potato, with egg, mushroom, fish and pepper each getting their respective moment in the years that followed. But this time, it's all about the onion.

To kick off Krug X Onion, 11 Krug Ambassade Chefs from nine different countries — including Hong Kong's Uwe Opocensky of Restaurant Petrus at Island Shangri-La Hong Kong — travelled to India to explore the myriad delicious, delightful and unexpected ways the onion could be be enjoyed, and to better understand why it became a staple ingredient in every cuisine across the globe.

With Krug Cellar Master Julie Cavil and former Krug Cellar Master & Deputy Director of the House Éric Lebel, the group spent three days in Jaipur, letting the sights and sounds and flavours around them inspire their culinary creativity to new heights, with the onion, of course, celebrated at the centre of it all.

Because no celebration is complete without Champagne, each dish was designed to be paired with a Krug Grande Cuvée, a blend of over 120 wines from more than ten different years; or a bold and expressive Krug Rosé, uniting the meticulous care and attention to detail of the House with that of the Krug Ambassade Chefs and lovers of Krug.

While Opocensky was the lone Krug Ambassade Chef from Hong Kong to travel to Jaipur, he was not the only participant from the city in this year's Krug x Onion campaign. A number of other local chefs have joined in to put their twist on the onion as well: Robin Zavou (The Krug Room at Mandarin Oriental, Hong Kong), Guillaume Galliot (Caprice at Four Seasons Hong Kong), Vicky Cheng (VEA) and Krug Lover Chefs including Agustin Balbi (Andō), Ricardo Chaneton (MONO) and Franckelie Laloum (Louise).

Best of all? The opportunity to taste each Chef's individual expression of this complex vegetable is all yours. So no more tears: Let's give the onion its due.

Caprice

The Chef: Guillaume Galliot

The Onion: Onion from Cevennes

The Dish: Onion Royale with saffron grapes, foie gras and crunchy brioche

Availability: Now

Price: HK$2,280 + 10% per guest as part of Caprice’s tasting menu

Petrus

The Chef: Uwe Opocensky

The Onion: Roscoff onion & banana shallots

The Dish: Onion tarte tatin

Availability: 17 September - 31 October

Price: HK$698 + 10% for dish + 1 glass of Krug Grande Cuvee

VEA

The Chef: Vicky Cheng

The Onion: White onion, red onion, shallots, Cipollini onion, chives

The Dish: French onion soup with grilled cheese

Availability: 17 September - 31 October

Price: Additional HK$680 for a dish + a glass of Krug Rosé as part of VEA's tasting menu

Andō

The Chef: Agustin Balbi

The Onion: Red onion

The Dish: "Tardes es San Telmo" — red onion consommé, almond cream, carabinero prawns

Availability: Now

Price: HK$1,888 + 10% as part of Andō's tasting menu

MONO

The Chef: Richard Chaneton

The Onion: Roscoff onion

The Dish: Roscoff onion, Paris button mushroom, black sesame condiment

Availability: From end of August onwards

Price: HK$1,480 (short menu) and HK$1,880 (long menu)

Louise

The Chef: Franckelie Laloum

The Onion: Cevennes onion

The Dish: Smoked and stuffed Cevennes onion with black truffle, 24 months comte cheese emulsion

Availability: 2 September onwards

Price: HK$328 a la carte, or part of the 6-course signature menu at HK$1,588

Missed your chance to taste one of the Chefs' inspired creations? This year's Krug x Onion book is available in all Krug Ambassades and partner restaurants, who will be celebrating the onion with menus and experiences through the end of the year. Portraits and recipes from the collection will also be featured on www.krug.com.

The post No More Tears: Krug x Onion Gives the Unsung Ingredient its Due appeared first on Prestige Online - Hong Kong.

Dreaming of a tropical getaway? When you can't take a flight southeast – pay a visit to one of these Indonesian restaurants in Hong Kong.

An archipelagic nation, Indonesia's culinary traditions differ from region to region – borrowing from its neighbours and influenced by some others. For example, Sumatran cuisine is said to have Middle Eastern and Indian influences while Javanese cuisine has seen some influence from Chinese cooking. All of this makes Indonesian food a rich – and dare we say it, underrated? – cuisine that is well worth seeking out. Here's our pick of the best Indonesian restaurants in Hong Kong, from regional-focused eateries to Michelin-guide fine-dining establishments.

AMIN Indonesian Restaurant

Spotted in Hong Kong's "little Indonesia" (Sham Shui Po!), AMIN Indonesian Restaurant is the perfect place to stop for a tasty lunch on a day out. This relaxed eatery specialises in rice and soup noodle dishes that feature seafood, pork, chicken, beef and fish paired with dry flat or fresh-made noodles.

AMIN Indonesian Restaurant, 57 Yen Chow Street, Sham Shui Po; 3591 1344

Bakso

Located in Sai Kung, this little Indonesian store is easy to spot – with a funky moustache sign opening into a laidback eatery. Named after the Indonesian meatball, Bakso serves Balinese fare including a famed beef ball and rice noodles in beef broth, a grilled pork jowl with noodles, chicken sate and smoothie bowls.

Bakso Flagship Store, G/F, 9 Wan King Path, Sai Kung, New Territories; 2720 3168

IR 1968 (Indonesian Restaurant 1968)

You may have seen IR 1968's name recently around the Tong Chong Street Market – the restaurant was behind the tiny, very flavourful lemongrass Impossible™ Pork satay lilit in one of the bento boxes that were released for the plant-based product's debut. Formerly known as Indonesian Restaurant 1968, this eatery has a former Michelin Guide nod and serves everything from East Java chicken lime soup to beef shank rendang and coconut shrimp laksa. For something sweet, try the signature mango sticky rice with coconut ice cream.

IR1968, 5/F, The L.place Central, 139 Queen's Road Central, Central; 9106 3783

Kaum at Potato Head

Multi-concept space Potato Head is a gorgeous location, with wooden ceiling panels and textiles from North Sumatra that transport you to Indonesia. Kaum, its in-house restaurant, showcases flavours from Bali and other provinces and islands – with a carefully crafted menu that marks each dish's origins. Some signatures include the rendang daging sapi from West Sumatra (braised beef in mixed West Sumatra spices, coconut milk sauce, and sweet potato crisps) and the Balinese Babi Gulung (roasted boneless quarter baby pig in Balinese-style spices).

Kaum, Potato Head, G/F, 100 Third Street, Sai Ying Pun; 2858 6066

Lucky Indonesia

In this year's Michelin Guide, Lucky Indonesia is best known for its heavenly charcoal-roasted sate. Tuck into Indonesian favourites like the aforementioned skewers and nasi kuning – fragrant yellow turmeric rice topped with beef rendang, chicken, grated coconut and peanuts. A more informal and relaxed eatery, it's worth making a trek Kowloon-side for.

Lucky Indonesia, 46 Tung Ming Street, Kwun Tong; 2389 3545

Pandan Leaf

Walk along the streets near Yee Wo Street and Pennington in Causeway Bay and you'll find rows of Indonesian groceries and restaurants – including Pandan Leaf. This eatery serves up snacks and dishes and specialises in using pandan leaves. Don't miss its signature nasi ayam pandan, a Hainanese chicken rice made with pandan.

Pandan Leaf, Shop B2, G/F, Causeway Bay Commercial Building, 1-5 Sugar Street, Causeway Bay; 3188 5478

POEM

Led by Bali-native Chef Mustika Wayan, this Michelin recommended restaurant pays tribute to the island's sustainable and organic movement showcasing classic flavours from all over Indonesia and making use of ethically sourced meat. With a variety of vegetarian and vegan-friendly options on so many menus (weekend brunch, weekday set lunch, dinner, vegan summer – to name a few), this makes for a great option for a family-style sharing meal with a larger group.

POEM, 5/F, LKF Tower, 33 Wyndham Street, Central; 2810 6166

Warung Malang

Ask any Indonesian in Hong Kong about this hidden gem and you're bound to hear how authentic and comforting the food is here, especially when you're homesick. Walrung Malang is tucked away in Causeway Bay and is always bustling and busy. Choose from the extensive menu of favourites (including every nasi goreng under the sun, various rendang and chicken and lamb sate) and make sure to try one of the huge frozen speciality drinks. Plus, this is a halal-certified establishment.

Warung Malang, 9 Pennington Street, Causeway Bay; 2915 7859

(Hero, featured image and image 4 courtesy of POEM), image 1 and 3 courtesy of Potato Head Hong Kong, image 2 courtesy of Bakso)

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