Celebrity Life
Explore Events Starring the Very Best of Piedmont at Castellana
Since June, Hong Kong's fine dining scene has been on the rise, especially when it inherited a little Piedmont addition named Castellana. Not only does the restaurant offer an elegant rendition of the regional cuisine, while showcasing the very best of its natural bounty in truffles and wine, but it also presents it in a sumptuous setting in the heart of Causeway Bay.
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The spacious 3,000 sq. ft. restaurant, which opened in collaboration with Chef Marco Sacco of Italy’s two Michelin-starred Piccolo Lago, is located on the tenth floor of the modern Cubus building. Seating a total of fifty guests, the space is wrapped in warm wood fixtures filled with the fine Italian wine that make up the wine list. This is complemented by soft gold, beige tones, leather furnishings and pops of colourful art to accentuate the contemporary surroundings. From dates to business meetings, or celebrations and group meals, Castellana provides a versatile space for all occasions and welcomes guests to step into a corner of Piedmont by way of Hong Kong's retail district.
A main dining room, which seats 20 guests, as well as two 16-seat private rooms, are available for events and can expand to the bar which serves up to six guests at a time. All of which can be tweaked and tailored to your specific needs. From the room configuration to the menu items, cocktails and canapés, Castellana will design accordingly. This extends to offsite too, where Castellana can also bring Piedmontese cuisine to your doorstep.
A Castellana Event
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Upon entry, Castellana can greets guests with a selection of canapés and cocktails; from the classic to more distinctive drinks based on -- you guessed it -- the jewel of Northern Italy: truffles. Whether it's a punchy truffle gin-based martini, or something a little more innovative such as Ms. Truffle, which uses a blend of Frangelico, Bitter Truth Chocolate, lemon and pineapple, Castellana can mix it up for you. However, oenophiles need not despair as the 300+ bottle wine collection is just as impressive with full-bodied wines characteristic of Piedmont on the menu. Specific wine pairings can be also be arranged.
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Dinner is served based on three menu options including Un Assaggio Del Piccolo Lago (Chef Marco Sacco's menu from the Alpine Valley restaurant), Un Assaggio Tradizionale (the traditional menu), and a customisable five-course menu. From Italian Chef Sacco's menu are dishes such as the succulent Piedmont pigeon, rich Smoked lake trout, and the savoury to sweet Jerusalem artichokes. For the more traditional diner, dishes including Oberto Fassona beef served with foie gras or Ravioli stuffed with Castelmagno cheese are crowd-pleasing favourites too. This can all be finished off sweetly with a tiramisu trio featuring the past, present and future interpretations of the traditional Italian dessert.
The post Explore Events Starring the Very Best of Piedmont at Castellana appeared first on Prestige Online - Hong Kong.
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Uwe Opocensky Joins Island Shangri-La as Executive Chef
It's official: newly appointed Island Shangri-La Executive Chef, Uwe Opocensky, will oversee kitchen operations for the luxury hotel's eight restaurant and bar offerings. This includes the Lobster Bar & Grill, Nadaman, Michelin-starred Summer Palace, and of course, Hong Kong's treasured haven for haute cuisine Restaurant Petrus. Here, Opocensky will play an integral role in leading the team and spearheading a new culinary direction at the French fine-dining restaurant.
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Prawn | Spanish / Red / Garu, / Grilled Bread Supplement 188[/caption]
The German-born chef's culinary career spans over three decades in which he began as a young apprentice in Germany. He then trained under revolutionary Swiss chef and restaurateur Anton Mosimann in London. Soon enough, he was cooking for royalty and heads of state, before moving on to work with the Shangri-La Group from 2004 to 2007. Starting first as the Executive Chef at the Shangri-La in Kuala Lumpur, he relocated to Hong Kong and held the same role at the exclusive Aberdeen Marina Club. During this time, he also completed a six-month stage at Ferran Adrià's legendary restaurant El Bulli which helped to spark his fire for creative, contemporary cuisine. This was followed by a nine year stint as the executive chef at Hong Kong's Mandarin Oriental in 2009.
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Beef | US / Brandt / Calotte / Truffle[/caption]
More recently, some of us will remember Opocensky from his eponymous restaurant, UWE, which he ran alongside the Beef and Liberty restaurants. It was here that his culinary style and philosophy really pushed through. To him, food should be exciting and experiential, thus he will now encourage guest and chef interactions through personal explanations of dishes and guéridon service.
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Beetroot | Organic / ‘Bresaola’ / Goats Cheese / Wild Pepper Leaves[/caption]
On his return to Shangri-La, Opocensky stated, "it is a great pleasure and honour to return to the Shangri-La Group and to be given the chance to lead and evolve the culinary direction of such an iconic establishment."
With a clear vision to modernise Petrus -- while upholding heritage, elegance and charm -- Opocensky will make use of innovative techniques to breathe new life into the menu. He adds, "we focus heavily on seasonal, fresh ingredients, bringing diners an elevated dining experience at Island Shangri-La, Hong Kong."
The post Uwe Opocensky Joins Island Shangri-La as Executive Chef appeared first on Prestige Online - Hong Kong.
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The post Chef Suzanne Perrotto Shares Time-Honored Recipes at Rose’s Daughter appeared first on Palm Beach Illustrated.