Celebrity Life

Here are all the newest luxury afternoon tea sets to try in Hong Kong, this summer.

High tea is something of an institution in Hong Kong - well, at Hong Kong hotels and upscale restaurants. There's nothing more luxurious than sitting down with a triple-tiered tray and tea (or bubbly!), picking up dainty bite-sized pieces of pastry and carefully crafted savoury bites. Try something different and seasonal this summer, by choosing one of these newer luxury afternoon tea sets on offer now.

Madame Fù x Crabtree & Evelyn

Inspired by the tropical islands of Bali, Madame Fù has joined hands with Crabtree & Evelyn to present this menu, timed to also celebrate the cosmetics brand's first Asia-inspired collection. Seasonal delights on offer include lemongrass shrimp dumplings, tea-smoked duck breast, poppy-seed beef puffs, and smoked salmon and cream cheese on toast. Delicacies make use of tropical fruits and Balinese herbs, with new specially crafted eats such as Madame Fù's pandan cake, coconut choux, banana and chocolate mousse, and pandan and coconut klepon (sweet rice ball) accompanied by Madame Fù clotted cream and rose petal jam scones (a signature!). And, each guest will receive an exclusive Crabtree & Evelyn gift (while stocks last).

Madame Fù, 3/F, Barrack Block, Tai Kwun, 10 Hollywood Road, Central; +852 2114 2118; Crabtree & Evelyn x Madame Fù "Bali" Afternoon Tea, available every day from 2:30pm to 5:30pm, now until 31 August 2021

Conrad Hong Kong x Venchi

Venchi’s long history of chocolate-making — beginning in 1878 — makes it an authority in the art form. Head to Conrad Hong Kong’s Lobby Lounge this summer to indulge in velvety gelato, masterful sweet and savoury delicacies, and gourmet chocolate — perfectly made with the Italian chocolatier’s exquisite technique. Highlights include the bonet alla piemontese, originating in the northwest Italian wine region of Langhe and made with Venchi’s 56 percent dark chocolate.

Conrad Hong Kong Lobby Lounge, Lobby Level, 88 Queensway, Admiralty; +852 2822 8891; available weekdays from 3pm to 5:30pm and weekends and public holidays from 2pm to 3:30pm and 4pm to 5:30pm, now until 12 September 2021

Tiffin at Grand Hyatt Hong Kong

The three-layered afternoon tea at Tiffin at the Grand Hyatt is getting a summer makeover. The new set, made by executive pastry chef Smita and chef de cuisine Andre, features seasonal fruits and ingredients such as mango, peach and berries - cool flavours to sweep away the sweltering heat. Pair artisanal savoury and sweet delicacies with signature cocktails, mocktails and tea. Offerings include a yuzu and pineapple cheesecake, a foie gras tartlet with raspberry, and a tiger prawn charcoal sub with saffron mayonnaise and chervil. As always, the set will be complemented by a dessert and ice-cream counter serving waffles, crepes, homemade ice cream and more.

Tiffin, Mezzanine Floor, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai; +852 2584 7722; Summer Afternoon Tea Set, available every day from 3:30pm to 5:30pm, now until 20 September 2021

The Langham Hong Kong x Salvatore Ferragamo

To celebrate the fashion house's brand new fragrance collection, Italian luxury brand Salvatore Ferragamo has partnered up with The Langham Hong Kong to bring us an exclusive afternoon tea set. Inspired by the "Storie di Seta" ("Stories of Silk") perfume collection's four ready-to-wear creations, the hotel's culinary team have created eight sweet and savoury delicacies that reflect the perfumes' essence and top notes. Dishes include a sakura strawberry-rhubarb mini pavlova, a foie gras bonbon, a pistachio-raspberry panna cotta, a braised beef sandwich and a seafood salad on lobster crab quiche. The set is best complemented with one of the premium loose leaf teas, a glass of Saicho sparkling tea or a glass of Taittinger Champagne.

The Langham Hong Kong, 8 Peking Road, Tsim Sha Tsui; +852 2375 1133; Salvatore Ferragamo STORIE DI SETA Afternoon Tea, available weekdays from 3pm to 5pm and weekend and public holidays from 2:15pm to 4:15pm and 4:30pm to 6:30pm, now until 30 September 2021

Garden Lounge at The Murray "Tea-licious Afternoon"

Garden Lounge at The Murray Hong Kong is presenting a truly tea-focused summer experience, with an afternoon set spotlighting premium single-origin teas from JING including an invigorating lemongrass and ginger, a fragrant Ceylon and rose, and a full-bodied Earl Grey. The set features thoughtfully selected sweet and savoury treats -- including a coconut and pineapple sable, a crab meat sandwich and an avocado shrimp tart (to complement the zesty and spiced lemongrass-ginger); a buttery apricot financier, a raspberry cream sandwich, and a watermelon-feta cheese sandwich (to accompany the medium-bodied Ceylon tea); and lemon bergamot cookies, a black truffle chicken roll sandwich, and a chocolate-blueberry opera cake (best enjoyed with the Earl Grey tea)

Garden Lounge, Lobby Level, The Murray Hong Kong, 22 Cotton Tree Drive, Central; +852 3141 8888; "Tea-licious Afternoon", available every day from 2:45pm to 4:15pm and from 4:30pm to 6pm, now until 30 September 2021

The post Luxury Afternoon Tea Sets to Try Right Now appeared first on Prestige Online - Hong Kong.

Paying homage to a timeless Parisian institution through recipes with a contemporary and elegant twist, new restaurant Ami brings the concept of fine bistronomie to Landmark. We find out more from its executive chef, Nicolas Boutin.

In Paris, Bistros – small restaurants that serve unpretentious classic dishes and good wine – represent a way of life that transcends the act of dining out. For executive chef Nicolas Boutin, who has worked in Michelin-star kitchens around the world and opened the fine-dining establishment Épure in Hong Kong, and chef de cuisine Eric Taluy, this concept is at the core of Ami.

The new venue by Gourmet Dining Group, which also includes the whisky bar Wood Ear, combines elevated versions of classic dishes and an approachable atmosphere. We talked to Boutin about the concept, contemporary French cuisine and the meaning of casual-chic.

What’s the concept behind Ami?

The main idea was to keep it casual, casual-chic, as we embody the concept of “fine bistronomie”. And I think it’s good. That’s something that I personally like very much as well – I’m a bit tired of classic fine dining, which is kind of losing meaning. Good food is good food. Most of the restaurant will serve à la carte bistro-style dishes, and there’s also an area reserved for a more elevated tasting menu, which is still sort of casual and straightforward.

What does fine bistronomie mean?

It means casual-chic, in a way. But it’s also about revisiting classic bistro dishes to make them a bit cleaner and fresher.

What can we expect from the menu?

I like the idea of having both land and sea dishes, terre et mer. We have timeless dishes like beef tartare from my favourite butcher in France and a slightly reimagined croque monsieur. We have snails from Poitou-Charentes [a region near the coast in western France] and a Parisian salad. We serve two types of soup – the bistro-favourite onion soup, which was a bit challenging to modernise as it’s generally seen as very rustic, but it’s already very popular, and a soup similar to the southern French bouillabaisse with both fish and seafood. Talking about terre et mer together, we have a main course that combines guinea fowl and octopus with a slow-cooked sauce. The menu also includes other sharing classics like sole meunière and indulgent desserts like concorde cake, soufflé and tartes of the week – and biscuits that can be paired with a whisky selection from our bar, Wood Ear.

Would you say that Ami’s food is Parisian?

Everything from around France can be found in Paris. The bistros there serve classic food from all over the country – so, yes, we do that as well.

What does contemporary French cuisine mean to you?

I think the style of Ami represents that. The food and atmosphere are clean and cosy. It’s uncomplicated, more natural and accessible. The concept of good food is changing all over the world. Casual doesn’t mean basic.

How long did it take to finalise the vision for Ami and bring the project to life?

I’ve been working on the project since last year. Opening a new restaurant is always challenging and I didn’t even have time to feel the pressure, because there’s so much to do. This year has been particularly challenging, because it’s very hard to find staff in hospitality.

After the opening, there’s always time to adjust dishes, make changes and improve everything. For Chef Eric Taluy, it was challenging at first to understand my cuisine and spend time getting to know each other, and to add his touch to each recipe. We have some people in the kitchen who used to work with me at Épure. It was just about understanding the concept for him to be able to express his personality in the dishes as well.

It took a long time to have the first draft of the menu. At first it was a bit safe and then we evolved from there. On a daily basis, we take feedback and adjust – if necessary.

(Hero image: Baba au rhum)

The post Nicolas Boutin on Ami, the New Casual-chic Venue That Elevates Parisian Classics appeared first on Prestige Online - Hong Kong.

The chef-owner of Japanese izakaya Iko shares about the many pivots in his life.

The post Why Jeremmy Chiam believes in change appeared first on The Peak Magazine.

The chef-owner of Japanese izakaya Iko shares about the many pivots in his life.

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Those waiting on the next public holiday, take note: Mid-Autumn Festival lands on 21 September (a Tuesday!) this year. It may still feel a ways away, but it's never too early to get ahold of those golden-yellow, buttery pastries. Don't miss out on yearly go-tos, traditional double-yolk lotus paste and creamy lava custard, or seasonal specials — bunny shapes or mooncakes stuffed with caviar.

Below, we've rounded up some of the best picks for the season.

Fortnum & Mason

Fortnum & Mason's egg-custard mooncakes are ones that stay true to the British brand's reputed expertise in tea blends and classic brews. Unveiling three new flavours infused with popular Fortnum blends — Earl Grey, Rose Pouchong and Matcha — the six-pack gift box (HK$588) tugs open at the bottom to unveil three miniature tins of loose leaves for a complete tea pairing experience at home. Naturally, Earl Grey is served with the classic blend of earl grey leaves; Rose Pouchong with Queen Anne, a mixture of rich Assam and Ceylon; and Matcha with the flowery notes of Victoria Grey. Orders can be placed at the Fortnum & Mason flagship.

Fortnum & Mason, Shop 022, G/F, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong, +852 3916 8181

Godiva

Godiva's 'mooncakes' are easy to love; no cake per se but beautifully decorated, decadent bites of luscious chocolate in its place. What does change, however, are the renowned chocolatier's range of flavours developed by Godiva's own chef chocolatier Sébastien Bauer. There are some that nod towards traditional Chinese flavours — lychee white oolong white chocolate mooncake, ginger mango dark chocolate mooncake or matcha kumquat white chocolate mooncake; others that verge on the edge of luxury — black truffle apricot milk chocolate mooncake made with Italian black truffle; and ones that are just an all-round tasty treat for the festival — passionfruit hazelnut milk chocolate mooncake and raspberry and rose white chocolate mooncake.

Godiva, various locations including Shop 1029-30, Level One, ifc mall, 1 Harbour View Street, Central, Hong Kong, +852 2805 0518

Duddell's

Michelin-starred Cantonese restaurant Duddell's collaborated with the artists of Macao-based MO-DESIGN to create two lava cream custard mooncakes gift boxes inspired by Chinese traditions. The Signature Gift Box (HK$ 398) is inspired by the Mid-Autumn practice of moon-gazing and features red, blue and gold tones with a 3D moon. The Limited Edition LED Lantern Gift Box (HK$ 588) combines mooncakes and lanterns using traditional paper-cutting techniques and a lenticular sheet to create a mesmerising illuminated effect.

Duddell's, 1 Duddell Street, Central, Hong kong, +852 2525 9191

The Langham Hong Kong

This Mid-Autumn Festival, Chef Kwong Wai Keung of three Michelin-star T’ang Court at The Langham Hong Kong conceptualised two classic mooncake flavours to celebrate with family and friends. The treats are presented in an elegant package adorned with peonies, which traditionally symbolise good fortune and prosperity, as part of the hotel's series of collectable floral boxes. Flavours include the signature classic Mini Custard with Egg Yolk Mooncake (box of six mini HK$518) and the White Lotus Seed Paste with Double Egg Yolks Mooncake (box of four HK$ 548).

The Langham, Hong Kong, 8 Peking Road, Tsim Sha Tsui, Kowloon, +852 2375 1133

Kiki Noodle Bar

At Kiki Noodle Bar, it's the beloved dried sakura shrimp with taro mochi mooncakes that marks the return of Mid-Autumn festivities. Made in Hong Kong in limited quantities — only 1,500 sets — the secret recipe continues the noodle bar's affinity for innovative serves with a low-sugar mooncake made with chewy glutinous rice centre surrounded by sweet, nutty taro and dried sakura shrimp from Taiwan. Packaged in a box of six, the mooncakes arrive in a sweet bunny-shaped bag with two Peach Oolong teabags for a full pairing.

Vouchers are currently available for pre-orders at any Kiki Noodle Bar or Kiki Tea outpost. Order before 31 August for the early-bird offer: HK$238 (HK$298 for original). Collection period will be from 6 through 20 September.

Kiki Noodle Bar, various locations including Shop 2017, Podium Level 2, ifc mall, 1 Harbour View Street, Central, Hong Kong, +852 2114 3426

Dang Wen Li by Dominique Ansel

A brief whisk-away to New York City is what Dang Wen Li by Dominique Ansel has created for this Mid-Autumn celebration. Reminiscent on the bakery's NYC hometown, the sculptural 'Fly Me to New York' gift set (HK$498) displays all the recognised icons of the city's skyline — yellow cabs, Statue of Liberty, Brooklyn Bridge and Guggenheim Museum — against golden autumnal foliage and in a transparent globe. Inside, a set of six hand-crafted mooncakes in two delectable flavours: earl grey custard and classic custard — both a smooth, velvety finish against golden buttery pastry. Orders can be placed in-stores.

Dang Wen Li by Dominique Ansel, Shop 2, G/F, 80 Queen's Road Central, Central, Hong Kong, +852 3482 7735

Green Monday

For the health-conscious among us, Green Common has rolled out mooncake variations of its own, completely free of preservatives with zero cholesterol and trans fat. There's a brand-new range of vegan custard mooncake (HK$308) made using vegan creamery Miyoko's vegan butter and a squeaky clean-list of ingredients including agave syrup, plant-based milk and flaxseed powder. Also available, the anticipated return of brand's well-loved speciality mooncakes (HK$328) from the previous year: figs with pistachios and oats, mixed nuts with blueberries and purple sweet potato.

Green Monday, various locations including Shop B2, B/F, Landmark Alexandra, 18 Chater Road, Central, Hong Kong

Rosewood Hong Kong

In addition to traditional mooncake flavours, Rosewood Hong Kong is celebrating Mid-Autumn Festival with a special collaboration with local food brand Dashijie to reinterpret traditional recipes. The hotel's mooncakes, named “Love Parcels from the Moon," are sold in sustainable packages and are curated by Chinese Executive Chef Li Chi-Wai of Legacy House. The collection comprises five flavours, including Rosewood Traditional White Lotus Seed Paste with Double Egg Yolks (HK$498/box) and Rosewood Mini Assorted Flavour Mooncakes (HK$458/box), a selection of classic and creative flavours.

Rosewood Hong Kong, No18, Salisbury Rd, Tsim Sha Tsui, Hong Kong, +852 3891 8888

Sift

You'll find Sift's selection of mooncakes (HK$202) to be extra delightful this season; a can't-go-wrong classic that'll put smile on faces. They're the crowd-favourite flavour of lava custard! They're bite-size! They're shaped like leaping bunnies! Made with Sift's own signature recipe, the crumbly pastry breaks open to make way for a molten stream of salted egg yolk custard. A most delicious treat this Mid-Autumn Festival. Orders can be placed here.

Sift, various locations including Shop 240-241, Prince's Building, 10 Chater Road, Central, Hong Kong, +852 2147 2968

China Tang

This year, fine dining establishment China Tang is going back to the origins with a collection of modern-classic mooncake boxes (HK$388) with Chinoiserie motifs. Flavours include the “Mini Crafted Egg Custard” mooncakes, which are fluffy-yet-flaky on the outside with a creamy and decadent filling, and the classic “Authentic White Lotus Seed Paste with Double Egg Yolks” mooncakes, made with silky lotus seed paste and golden egg yolks. The colourful boxes are eco-friendly and ca be repurposed for other uses.

China Tang, two locations including shop 411-413, 4/F, Landmark Atrium, 15 Queen’s Road Central, Central, Hong Kong, +852 2522 2148

The Cakery

In celebration of this year's Autumn Festival, The Cakery, Hong Kong's popular health-conscious bakery, has launched a selection of guilt-free mooncakes packaged in an elegant Chinoiserie-inspired gift box (HK$628). The collection includes four inventive flavours, like the refreshing Mango Bean Paste Lava Mooncake and the Taro Bean Paste Mooncake, which celebrates the versatile ingredient.

The Cakery, various locations including shop 124, 1/F, Lee Gardens 2, 28 Yun Ping Road, Causeway Bay, Hong Kong

Header image courtesy of The Cakery

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Learn how to pair Southeast Asian cuisine with Royal Salute whisky.

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