Celebrity Life

With over 111 restaurants, eateries and cafes set to open at Jewel Changi Airport, Singaporeans and travellers will certainly not go hungry.

The post Jewel Changi Airport Singapore: Restaurants and cafes to dine at appeared first on The Peak Magazine.

With over 111 restaurants, eateries and cafes set to open at Jewel Changi Airport, Singaporeans and travellers will certainly not go hungry.

For more stories like this, visit www.thepeakmagazine.com.sg.

Pulled from Hong Kong's always-hot dining scene, here are some of the most exciting special 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.

Greater China Club

When: 3–22 April
Price:  Approx. HK$800 per person + 10%

[caption id="attachment_136855" align="alignnone" width="1024"] Chefs Heung Chung Kin and Chung Tat of Greater China Club, Hong Kong[/caption]

Start the month off with a trip down memory lane, the '60s and '70s of Hong Kong to be exact. Greater China Club welcomes guest chef brothers Heung Chung Kin and Chung Tat to bring forth ‘A Taste of Guangdong Nostalgic Dining Experience’ -- a menu recalling some of the brothers’ beloved Cantonese specialties from an era they grew up in. The once-popular banquet dishes like Deep-fried Chinese Egg Pudding with Yunan Ham, Traditional-style Pan-friend Shrimp Toast, Braised Dried Giant Garoupa Skin with Thick Sliced Abalone in Oyster Sauce and street-style Pork Lard Buns are dishes that the chefs claim can’t be missed.

Greater China Club, 10/F, D2 Place, 9 Cheung Yee Street, Lai Chi Kok; +852 2743 8055

April in Paris: le Meurice Alain Ducasse Paris

When: 9–11 April
Price: HK$1,688 + HK$688 for wine pairing

[caption id="attachment_136852" align="alignnone" width="683"] Chef Jocelyn Herland of le Meurice Alain Ducasse Paris, Paris[/caption]

Guest chef Jocelyn Herland comes to Hong Kong from his two-Michelin-star restaurant, le Meurice Alain Ducasse Paris for a three-night-only takeover at Rech. In which he brings, not only his signature dishes, but also seasonal ingredients with him to pay tribute to the spirit of Rech. The Blue Lobster with sea potatoes and black garlic is one of his most iconic dishes, showcasing the “Big Blue Lobster of Brittany”. The five-course meal is offered during lunch and dinner service and a wine pairing option is available.

Rech, Lobby Level, InterContinental Hong Kong, 18 Salisbury Road, Kowloon; +852 2313 2323

Arbor x Noboru Arai

When: 11–13 April
Price: Four course lunch: HK$1,288 + 10%; Nine course dinner: HK$2,888 + 10%

[caption id="attachment_137584" align="alignnone" width="891"] Chef Eric Räty of Arbor, Hong Kong; Chef Noboru Arai of Hommage, Tokyo[/caption]

We were excited to learn that chef Eric Räty has another collaboration lined up, as all of his previous four-hands dinners were surreal (and very hard to book)! This time, it’s guest chef Noboru Arai, of two-Michelin star Hommage in Tokyo, who joins forces with Räty to create a menu which pays homage to nature. The French-Japanese style of the restaurant will be driven by seasonal and exceptional Japanese ingredients and modern French cooking techniques. If Arbor’s previous joint menus are any indication of what to expect out of this, it will be nothing short of perfection. 

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

Koji Kimura x Shuji Niitome

When: 12–14 April
Price: HK$2,288 to HK$2,688 for lunch, HK$2,888 to HK$3,288 for dinner, HK$3,888 for the four hands dinner. All prices subject to 10% service charge.

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-391.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-387.jpg" right-caption="Tempura dish by Chef Shuji of Tempura Niitome, Tokyo" left-caption="Aged sushi by Chef Koji of Sushi Sushi Kimura, Tokyo"]

There’s no shortage of omakase in Hong Kong, but one that features two of Japan’s best chefs, is really not easy to come by. Chef Koji (AKA “Father of Aged Sushi” of two Michelin starred Sushi Kimura and Chef Shuji of Tempura Niitome pair up for a meal fusing the best of Japanese culinary arts. For the best of both worlds, Ozone offers a four-hands dinner in the evening, or separate sushi and tempura lunch omakase during the day. Along with your meal, Sake Central will also be providing a premium sake menu to complement the dishes.

Ozone, Level 118, International Commerce Centre, 1 Austin Road West, Kowloon; +852 2263 2270

VEA x Paste

When: 25 & 26 April
Price: HK$2,180 + 10%

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-386.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-385.jpg" right-caption="Chef Vicky Cheng of VEA, Hong Kong" left-caption="Chef Bongkoch Satongun of Paste, Bangkok"]

We’re all familiar with Vicky Cheng’s incredible creations combining Chinese culture and ingredients with modern French cooking techniques. This month, VEA welcomes Asia’s Best Female Chef of 2018, Bongkoch “Bee” Satongun of Paste from Bangkok in a special partnership of culinary artistry. Both restaurants have earned a Michelin star and made it on the list of Asia’s 50 Best Restaurants, making this collaboration a highly anticipated one. Together, the chefs will debut their eight-course menu, showcasing authentic and familiar flavours with a twist -- presented in a series of stories and dishes touching on the heritage of both Hong Kong and Thailand.

VEA, 29 & 30/F, The Wellington, 198 Wellington Street, Central, Hong Kong; +852 2711 8639

The post The Top 5 Special Menus You Can’t Miss This April 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.

Roast rib of Hereford beef at Gough’s on Gough

Sunday roasts -- one of Britain’s most celebrated traditions -- are few and far between in Hong Kong, let alone a good one. So when we got a call from one of our favourite modern British restaurants, we were more than happy to get our roast on. The roast rib of Hereford beef is one of the traditional options on the Sunday brunch menu and we were not disappointed; the beef is succulent and full of meaty flavour. It comes with all the gut-busting trimmings, too, including fluffy duck fat potatoes and crispy Yorkshire pudding bathed in a glistening beef gravy, along with sides of braised carrots, creamed spinach, cauliflower cheese and horseradish sauce.

Gough’s on Gough, 15 Gough Street, Central, Hong Kong; +852 2473 9066

Foie gras monaka at Mizumi

During the Asia’s 50 Best Restaurants festivities, otherwise known as the ‘Oscars of the culinary world’, a series of events spotlighting participating guests were held throughout the week, one of which was a guest chef event at two-Michelin-starred Japanese restaurant Mizumi at Wynn Palace. The special lunch featured dishes from chef Zaiyu Hasegawa of the best restaurant in Japan -- Den (ranked No. 3), chef Hiroyasu Kawate of Florilège (No .5), chef Yusuke Takada of La Cime (No. 14) and chef-owner Takeshi Fukuyama of La Maison de La Nature Goh (No. 24). But the best dish for us was something that came in a small packet: The foie gras monaka, which usually sandwiches sweet red bean paste in a more traditional style dessert, is a wafer pastry filled with creamy foie gras, seasonal fruit and crunchy Japanese pickles -- an incredibly clever entrée that married savoury and sweet flavours along with creamy and crunchy textures -- and left us wanting more. 

Mizumi, North Esplanade, G/F Wynn Palace, Avenida da Nave Desportiva, Cotai, Coloane-Taipa, Macau; +853 8889 3663

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Steamed pigeon “au sang” at TATE Dining Room

Another collaborative chef event coinciding with Asia’s 50 Best Restaurants took us to TATE Dining Room in Hong Kong to celebrate the power of female chefs in Asia. The four-course lunch featured exceptional dishes created by chef Bee Satongun of Michelin-starred PASTE in Bangkok, chef Margarita Fores of Grace Park, chef Natsuko Shoji of Été and of course, chef Vicky Lau of Michelin-starred TATE Dining Room. Our favourite dish was the incredibly tender steamed pigeon “au sang” wrapped in delicate tofu skin, paired with fermented mustard green and grape confit. The dish was brought to life with a savoury Sichuan pigeon sauce which was packed with complex umami flavours, while a nourishing pigeon broth warmed both our bellies and souls.

TATE Dining Room, 210 Hollywood Road, Sheung Wan, Hong Kong; +852 2555 2172

Yubu Bolognese at Mrs. Pound

There’s nothing quite like the street food in Asia and it seems Mrs. Pound, the hidden restaurant in Sheung Wan, agrees. Presenting a revamped menu full of street food inspired dishes, we went on over to try out a good selection that borrowed the culinary essence from Malaysia, Singapore, China, Korea and Japan, but took a fancy to one in particular. The Japanese-Italian inspired yuba Bolognese layers ribbons of the nutty flavoured, chewy bean curd skin in a hearty rage of tomato, basil and Impossible® meat; making a classic Italian dish feel a little less guilty to gorge on.

Mrs. Pound, 6 Pound Lane, Sheung Wan, Hong Kong; +852 3426 3949

Mala Ibérico pork xiao long bao at Old Bailey

This Jiangnan restaurant in Tai Kwun is a Prestige Online favourite for lunch, and for good reason. Since opening in June 2018, the restaurant has offered a bright and stylish interior with an outdoor terrace (overlooking the old Central Police Station), and continues to serve some of the best dim sum dishes in town. Our must-order item is the mala Ibérico pork xiao long bao. Tinted pink by beetroot, the Shanghainese dumpling’s pastry is exceptionally thin and delicately filled with sweet Ibérico pork and Sichuan peppercorns for a fragrant and slightly numbing combination, while the rich chicken bone broth provides the soup for that satisfying bite.

Old Bailey, 2/F JC Contemporary, Tai Kwun, Old Bailey Street, Central, Hong Kong; +852 2877 8711

The post The Top 5 Dishes We Ate in March 2019 appeared first on Prestige Online - Hong Kong.

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