Celebrity Life

RedFarm Pleases the Palate By Christopher A. Pape   There are few times that I can truly remember every dish that I’ve eaten at a particular restaurant. And there are even fewer times that each dish is remembered with such pleasure than at RedFarm – the ultra hip and deliciously sinful Chinese fusion restaurant in…

RedFarm Pleases the Palate By Christopher A. Pape   There are few times that I can truly remember every dish that I’ve eaten at a particular restaurant. And there are even fewer times that each dish is remembered with such pleasure than at RedFarm – the ultra hip and deliciously sinful Chinese fusion restaurant in…

Diners can select live seafood from a tank and have it prepared right in front of them.

The proposed 100% tariff on French products could have a devastating effect on the US market for Roquefort blue-veined cheese.

The James Beard Award-winner's latest restaurant elevates the humble pita sandwich.

After a long day at work, it's best when you don't need to over-think dinner. This is where Head Chef Duilio Desimoni's Tasting Menu comes in. At American brasserie Bizou in Admiralty's luxury retail destination Pacific Place, they celebrate the best of international cuisine with American roots. The tasting menu's three-course dinner presents an option for each course spanning starters, main course and dessert. A creative and New World wine pairing option is also available with the menu.

To start, a vegetarian dish is offered in the form of an Organic tomato salad. Here, a colour spectrum of red, green and orange tomatoes is served with creamy buffalo mozzarella and a bright and rich honey balsamic dressing. For the meat eater, a Beef tartare may be the preferred choice. Mixed with homemade pickles, onion marmalade, honey mustard and an egg yolk, it's the perfect accompaniment with the warm slices of toast. Either choice can be paired with a charmingly fresh glass of Stoneburn Sauvignon Blanc 2017 from Marlborough in New Zealand.

[caption id="attachment_177366" align="alignnone" width="1652"] Beef tartare with homemade pickle, onion marmalade, egg and honey mustard[/caption]

Over to main courses and a soft and tender, 48-hour slow-cooked Short ribs is offered and complemented with a smooth potato emulsion and fragrant rosemary sauce. Meanwhile, Homemade malfatti is the vegetarian choice. Jam-packed with ricotta cheese and fresh sprigs of spinach, the gnocchi-like balls of malfatti are coated in a sumptuous mushroom truffle sauce. This can be washed down with a mouthwatering and plummy glass of Spier Pinotage 2016 from Stellenbosch in South Africa's Western Cape.

[caption id="attachment_177363" align="alignnone" width="1661"] 48-hour Slow Cooked Short Ribs with potato emulsion and rosemary sauce[/caption]

The meal finale is given to two decadent desserts which will appease both fruit and chocolate enthusiasts. On the chocolate corner, is an indulgent Oreo caramel cheesecake which is served with a sweet chocolate sauce. While fruit fans can enjoy a refreshing fruit plate piled high with slices of fruit, depending on the season, topped with homemade strawberry jam and a light and fluffy mango foam. In this pairing, a fun sparkling Salted caramel cocktail is offered for the final cheers.

[caption id="attachment_177365" align="alignnone" width="1665"] Oreo caramel cheesecake with chocolate sauce[/caption]

Bizou's spacious dining room seats a total of 130 guests and is an ideal, comfortable-style setting for guests to relax in. Whether it's for cocktails at the bar or for all day dining with friends, family and business associates in the main dining area, this American brasseries suits all. Plus a private room is available for more intimate group dinners, events and occasions.

 

The post New Chef’s Tasting Menu Lands at American Brasserie Bizou appeared first on Prestige Online - Hong Kong.

Though this year marks a notable milestone, it is not an end point.

The force is strong with this one.

Part dining room and part art gallery, one Michelin-starred Chinese restaurant Duddell's has remained authentic to Cantonese flavours while presenting it all creatively. Now, this has been amplified with newly appointed Executive Chef Li Man-Lung and Dim Sum Master Lau Chi-Man. Together, they bring a combined set of skills and prowess to craft a refreshed a la carte menu that focuses on seasonal and sustainable ingredients. Intrigued to see how this new menu would fare, I decided to give the two chefs a visit to sample a selection of their new dishes.

Though young in age, Chef Li has a wealth of experience -- 14 years to be exact -- and brings his passion and creativity in fine Cantonese cuisine to Duddell's. He has worked in kitchens across the region, including Lai Heen at The Ritz-Carlton Macau and Tin Lung Heen at The Ritz-Carlton Hong Kong, and aims to inject a new dimension of flavour and finesse into the menu. Examples of this include new signature dishes that have been inspired by his travels around the world – resulting in classic style Cantonese dishes infused with modernity.

[caption id="attachment_176978" align="alignnone" width="1727"] (Left to right) Executive Chef Li Man-Lung and Dim Sum Master Lau Chi-Man[/caption]

Take the Poached Miyazaki A4 Wagyu beef in hot and sour broth. This was inspired by Chef Li's recent exploration of Chengdu and uses tender cuts of beef bathed in a sharp piquant broth made with chillies from the region. It's a standout dish and whets the appetite for what's to come. A Fresh mud crab claw is prepared and steamed with 15-year-old Huadiao wine and egg white, offering a refined version of a very classic seafood dish. Other highlights include a nutritious Double-boiled fish maw, coquito nuts and chicken soup; made using the not-so-traditional East African coconut, which acts as a flavourful and fragrant precursor to something like the Braised pork meatball with whole conpoy in supreme abalone sauce, which takes on the rich flavours from the lower reaches of the Huai and Yangtze rivers.

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Meanwhile, Chef Lau's illustrious dim sum career spans 40 years across regions including Hong Kong, Shenzhen, Macau, as well as Sendai and Tokyo in Japan. Most notably, he was creating dim sum at private member’s club, The China Club, and recently worked as Sous Chef at Man Wah in the Mandarin Oriental Hong Kong. It is with this experience and drive to keep the dim sum craft alive in innovative ways, Lau has created some new signature items to add to the menu. Highlights include a rather adorable-looking Truffle fried pork dumpling which can be served with pork or plant-based OmniPork, and a Garoupa spicy termite mushroom dumpling which is made to look like a goldfish and uses a mix of mild spices to bring out the sweet seafood filling. Another must-try dim sum dish is the Crispy taro puff with scallop, crab meat in flavourful red vinasse sauce.

[gallery size="full" ids="176976,176977,176974"]

Under this new direction, it is safe to say that the Cantonese restaurant will offer more creative elements on their menu with new flavours to try. If this doesn't reignite your love for Duddell's, we don't know what will. Not to mention the popular and limitless Weekend Salon Brunch which will serve a selection of dim sum and main courses to your table. And if you have yet to visit the new Duddell's at Hong Kong International Airport... well, there's no time like the present.

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For those that want to get a taste of Chef Li's cooking at home -- you can. And it's available in X.O sauce and roast goose form. Fans of the sauce will be happy to know that you can purchase a gift box (HK$398) featuring just that. A premium condiment made using Hokkaido dried conpoy, Shandong sundried shrimp, Jinhua ham, shallots garlic, shrimp roe and fresh red chillies. Moreover, classic Cantonese style roast goose has been given an update by Li and features a 90-day-old female goose from farms in Foshan, marinated in a flavourful seasoning of hoisin, chu hou paste, fragrant sesame sauce, ginger, scallions and dried tangerine peel, before it's glazed, air-dried and roasted to perfect in Duddell's kitchen. Served with a Chinese rose wine-infused homemade plum sauce, it's the perfect addition to any home cooked meal.

[caption id="attachment_177715" align="alignnone" width="1658"] Whose roast goose HK$988 / half HK$568 / standard portion HK$288[/caption]

The post Duddell’s New Chef Duo Feed New Flavours and Energy into Fine Cantonese Cuisine appeared first on Prestige Online - Hong Kong.

Premium seafood has long been the centrepiece of a quintessential Chinese feast. So when it comes to festive feasting in Hong Kong, it's no wonder contemporary Chinese restaurant Nanhai No. 1 is offering menus brimming with fresh seafood. Three menu options take guests from Christmas Eve, Christmas Day and New Years Eve and feature high quality dishes and seafood throughout.

Inspired by the great Ming dynasty Chinese naval explorer Zheng He and named after his 15th-century 'treasure fleet' ship, Nanhai No. 1 makes use of fresh seafood daily. Sourced directly from the South China Sea, all luxury seafood dishes are prepared and presented to reflect their distinct contemporary Chinese cuisine, with accents and flavours from South East Asia coming through too. From roasted, steamed, stir fried or even baked, there are a number of dishes for guests to choose from.

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Located in Tsim Sha Tsui, the 200-seat restaurant holds a spacious interior with the Victoria Harbour's iconic skyline acting as a stunning backdrop for guests. What's more, the design echoes the restaurant's concept with historical maritime artefacts. Guests can follow the ancient trading routes with maps of Zheng He’s voyage, along with an impressive model of the original Nanhai ship. Guests can also enjoy pre or post-dinner drinks at the Eye Bar which offers cocktails, wines and spirits, along with its signature seafood bites.

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Festive Feasts

Guests are invited to dine with a menu of their choice, all of which feature a variety of seafood dishes. From a Nanhai style Shark's fin soup in a hot clay pot and succulent King prawn served in bang sauce, to tenderly Braised whole abalone, Crispy king crab, Deep fried lobster and also, crowd-pleasing items such as Kagoshima Wagyu. Wine suggestions with each menu are also available. Guests that make a reservation and prepay by 10 December 2019 will also be able enjoy a 10% early bird offer.

 

Menu A: HK$680 per person -- wine suggestion: Chateau Bourgneuf, Pomerol 2012

Menu B: HK$880 per person -- wine suggestion: Dom Pérignon 2009

Menu C: HK$1,180 per person -- wine suggestions: Jinpin Xijiu (Chinese spirit)

 

All menus require a minimum of 2 people.

The post Enjoy Festive Feasts Featuring the Sea’s Bounty at Nanhai No. 1 appeared first on Prestige Online - Hong Kong.

Located on the ground floor of the W Union Square, Irvington will be offering delicious, farm-fresh and delicious seasonal family style dinners with a special menu using local ingredients sourced at the Union Square Market. Gather those closest to you and head to Irvington for a stress-free, gourmet holiday. If your group is between 6-12 people, call and ask to…

Located on the ground floor of the W Union Square, Irvington will be offering delicious, farm-fresh and delicious seasonal family style dinners with a special menu using local ingredients sourced at the Union Square Market. Gather those closest to you and head to Irvington for a stress-free, gourmet holiday. If your group is between 6-12 people, call and ask to…