Celebrity Life

Our food editor highlights new and classic favorites on Palm Beach County's dining scene.

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With the culinary synergy between the Chinese and the Spanish, it comes as no surprise that so many of us love Spanish food in Hong Kong. Perhaps it’s the similar style of sharing dishes, the rice in paella or our collective love of pork. Either way, the city is hungry for a food fiesta, and if you can enjoy a stellar view overlooking Victoria Harbour at the same time, then all the more reason to visit La Rambla by Catalunya.
Located in the heart of luxury retail, La Rambla spans over 5,000 square feet of space in ifc mall -- including an outdoor terrace bar -- while serving up Catalan-inspired cuisine created by Executive Chef Ferran Tadeo, an elBulli alum. Driven by the season’s best ingredients, Chef Tadeo has developed a new à la carte menu in time for spring that features classic Catalonian flavours in modern-style tapas.

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New menu highlights include a reimagined version of the iconic pulpo gallego, in which Galician octopus is grilled, instead of the traditional stewed version, in the grill-oven hybrid Josper. Here, migas (or crumbs in Spanish), papada joselito (cured pork jowl) and paprika is sprinkled on an indulgent cured egg yolk atop truffle mashed potato and burnt celeriac cream. A new take on the much-loved Spanish potato salad, or ensaladilla rusa, is given a distinct Asian twist with soy-marinated bluefin tuna from Toyosu fish market in Japan and nori mustard mayo. Pickled chillies from the Basque Country of Spain, otherwise known as Piparras peppers, add a mouth-puckering heat that makes this an ideal dish to kickstart any meal.

Other new dishes to try include the 12-day dry-aged pigeon from France’s Racan de Verry, which is given a spicy rub in Chef Tadeo’s secret recipe. It’s served pink and tender on the bone, making it the must-order meat on the menu. Catalan butifarra sausage with parmesan rice is another one to treat yourself to: Smoky slices of Iberico sausage from La Prudencia in Spain sit on a bed of rich, cheesy parmesan rice, which is adorned with fresh Hokkaido uni.

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Meanwhile, much-loved favourites including a creamy avocado and lobster roll dressed in salmon roe and caviar in light zesty ponzu, and butterflied Spanish red prawn remain. For the latter, you will be pleasantly surprised by a rather large -- 3XL to be exact -- carabinero, grilled to perfection and oozing with roe. It’s served with toasty rustic bread to mop all the juices while you spoon out the meaty prawn. The ever-popular bikini has also been given an update: The mini sandwiches now feature Spanish-style suckling pig paired with a spiced mango chutney to cut through the richness of the pork.

And what’s a Spanish dessert without cinnamon sugar churros? At La Rambla, it’s served in an ice-cream-sandwich style with vanilla ice cream and silky caramel sauce. The pastel de chocolate also satisfies sweet cravings with a mirror glazed chocolate mousse cake accented with passion fruit to bring the fragrances of fresh spring into play.

La Rambla by Catalunya, 3071-73 level 3, ifc mall, Central, Hong Kong; +852 2661 1161

The post La Rambla Reinvents the Classics with New Spring Dishes appeared first on Prestige Online - Hong Kong.

Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Pez Limón at Ichu Peru

As the heat turns up in Hong Kong, we naturally turn to cooler and more refreshing dishes -- and there’s nothing quite like a ceviche that screams summer. At one of Ichu’s first-ever four-hand collaborations, we sampled dishes created by their very own Chef Sang Jeong and Chef Emanuel Alvarado from Crab Market in Dubai, and found an intensely bright, zesty ceviche that did just the job. Using fresh yellowtail bathed in a punchy leche de tigre with yuzu, the sharp and spicy flavours are sprinkled with a little sweetness from large Peruvian corn (or choclo) and sweet potato crisps. It makes us wonder what they have in store for their second four-hands menu with Chef Ferran Tadeo of La Rambla from 5–8 May too.

Ichu, 3/F, H Queen's, 80 Queen's Road Central, Central, Hong Kong; +852 2477 7717

Caviar and Uni Tart at Écriture

Everything tastes better with caviar, which is why the Écriture x Royal Caviar Club collaboration menu has been the talk of the town for weeks now. The five-course meal begins with the star of the show -- 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 (a Royal Caviar Club hybrid blend of pickled roe of mature 8-year-old sturgeon). Oh, and did we mention that it’s finished off with a light yet decadent beurre blanc sauce? Écriture sets a pretty high bar with this dish when comes to over-the-top indulgence.

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

Braised Daikon at VEA

Another chef collaboration took us to another Asia’s 50 Best restaurant -- VEA -- which also retained its Michelin star in 2019. This time, Chef Vicky Cheng’s partner was 2018’s best female chef in Asia, Bongkoch “Bee” Satongun of Paste in Bangkok. Together, they created a degustation menu which we were lucky enough to preview. There were some incredible dishes packed with flavour, but the one that struck a chord was the braised daikon. Here the mild-flavoured radish was brought to life in a one-and-a-half-year-old master stock before being fried crispy, while a perfectly cooked Taiyouran egg sits atop and is dressed with truffle.

VEA, 30/F, 198 Wellington Street, Central, Hong Kong; +852 2711 8639

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Okinawa at Arbor

During the four-hands collaboration between Chef Eric Räty of Michelin-starred Arbor in Hong Kong and Chef-Owner Noboru Arai of two Michelin-starred Hommage in Tokyo, we were treated to inventive flavours that were also visual delights -- one of which was a dish featuring produce from Okinawa. As enjoyable for the eyes as it was pleasant for the palate, the distinct flavours and texture of sweet corn ice cream and the pop of savoury sea grapes were blended with the tropical tang of passion fruit for the perfect little meal teaser.

Arbor, 25/F, H Queen's, 80 Queen's Road Central, Central, Hong Kong; +852 3185 8388

Gancini Chocolate Cake from Salvatore Ferragamo Afternoon Tea at Mandarin Oriental Macau

It's not often that we attend repeat afternoon tea collaborations, but Salvatore Ferragamo's fashion inspired set is too delectable to miss. Curated by Mandarin Oriental Macau's Executive Pastry Chef Sebatien Bernis, the cake selection draws from the Italian house's classic pieces such as the Varina ballet flat, which is paired with Vara mousse cake and the Amo Flowerful fragrance which was turned into a fragrant panna cotta. Our favourite morsel was the Gancini chocolate cake inspired by Ferragamo's iconic Studio bag with Gancini pattern that hides a chocolate cake underneath. Guests were also gifted a complimentary souvenir from Salvatore Ferragamo at Once Central Mall. Now if that isn't worth crossing over to Macau for, we don't know what is.

Mandarin Oriental Macau, N.945, Avenida Dr. Sun Yat Sen, Macau; +853 8805 8888

Handmade Pasta at J Pot

We know what it sounds like, and we’re right there with you in wondering why the newest hotpot spot in Causeway Bay is offering handmade Italian pasta. It turns out that JPOT is a combination of Chinese hot pot traditions, the freshest ingredients (such as Hiyama Kuroge Wagyu) and some Western accents along the way. In a special preview for the tasting menu, we were able to sample just that -- freshly made fettuccine, cooked perfectly al dente and draped with a thin slice of Wagyu sashimi.

J Pot, 1/F, 535 Jaffe Road, Causeway Bay, Hong Kong; +852 2885 0533

The post The Top 6 Dishes We Ate in April 2019 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%

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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.

What better way for a restaurant to recognize its seasonal customers than to create a cocktail in their honor? That’s what Café Boulud did with The Snowbird, an appealing combination of infused rum, fruit juice, and almond milk. The drink highlights Café Boulud’s new lobby lounge, Le Passage, which also features bar cart service of […]

The post Bid Goodbye to Season with Café Boulud’s Snowbird Cocktail appeared first on Palm Beach Illustrated.