Celebrity Life

The award-winning Singaporean's new restaurant (opened in conjunction with ZS Hospitality) will see him tackle the cuisine of his home soil -- with staples like bak kut teh and laksa providing ample fuel for an altogether different kind of gastronomic perspective.

Following the untimely, inexplicable closure of Beet back in 2020, Barry Quek (among the best-known Singaporean chefs working in the local fine dining scene) would have been entirely justified if he'd decided to hang up his apron and take a breather from the craziness that has plagued the city's F&B community these past three years. Instead, he began to cook laksa: at first, out of a food court in the basement of Jardine House alongside Brian Woo (of Cô Thành renown); and subsequently, with local bigwigs ZS Hospitality -- most notable for masterminding Mingoo Kang's first restaurant outside of Korea. It was in consultation with the latter that the nucleus of Quek's new restaurant, simply and straightforwardly entitled 'Whey', was formed.

"[Seeking] to introduce diners to modern European cuisine reimagined with Singaporean influences", Whey comes as the logical consequence of the past decade Quek has spent navigating through professional kitchens around the globe. The Attica alum is undoubtedly still working from a hodgepodge of stylish European influences (is it Scandi? Antipodean, perhaps?) and veneration of 'honest' produce; but at Whey, looks set to add a deeply personal dimension -- ergo, the flavours of his childhood.

This cross-examination of Singaporean culinary heritage (and of stalwart Chinese, Indonesian, and Malaysian recipes more precisely) is a clever stopgap against the typical 'Hong Kong fine dining' experience. As in his previous kitchens, Quek has crafted a menu which promises to hold diners' attention not through excess or sleight-of-hand; but by unlocking the extraordinary potential of ingredients most individuals would regard as certifiably mundane. In the mould of hell-raising Flemish mentor Kobe Desramaults, that means pickling, fermentation, and preparations verging on the elemental: the iconic, peppery broth of Bak Kut Teh has been reverse-engineered into a porcine main, accompanied by the traditional flavours of black pepper, garlic, and cabbage (albeit twisted into new, delightfully photogenic forms); whereas simple morsels like a bowlful of local springtime peas, flavoured using the natural by-product of cheese production that lends Quek's restaurant its name, signal a genuine commitment to excising unnecessary food waste.

Quek's interest in those Singaporean dishes that persist within the national memory (regardless of background, age, or wealth) is further exemplified by a plateful of 'Flower Crab Konjac Rice': an impish B-side riff on the ultimate Singaporean comfort food -- laksa. Paring everything back to its most essential, the dish swaps out the expected staple food (i.e. rice noodles) for grains of konjac -- another endemic ingredient in Southeast Asian cooking -- heaped with flower crab and the restaurant's own, curry-laden laksa sauce. Along with the rest of Whey's debut menu, it's a recipe that was undoubtedly born in Singapore -- and much like Quek himself -- will grow to new heights here in Hong Kong.

Whey's soft opening will commence on 25 May, with reservations to be available beginning 14 May onwards. To learn more, visit Whey Hong Kong online.

Whey, UG/F, The Wellington, 198 Wellington Street, Central, Hong Kong, +852 2693 3198

The post Whey, Barry Quek’s Modern European Eatery “with Singaporean Influences” to Open in Late May appeared first on Prestige Online - Hong Kong.

After an extremely stressful year and with summer just around the corner, now is the time to relax and indulge. Offering a luxury and specialized line of champagne and cognac, Billionaire’s Row is the key to living the life of luxury you have always dreamed of having. After luxury watches, street art collection and high-end interior design, it’s now time to…

The post 5 Reasons Why Billionaire’s Row is the Champagne to Drink in 2021 appeared first on The Luxe Insider.

Celebrated dining establishment The Manor at The St. Regis Macao introduces a new menu rooted in the restaurant’s product-centred vision.

Meet the Chef

Prior to joining The Manor at The St. Regis Macao, executive sous chef Michele Dell’Aquila gained experience in prestigious kitchens in Italy, Germany, Spain and Switzerland, before relocating to Asia in 2004. Originally from Bari, in the Apulia region on Italy’s southern Adriatic Coast, he’s a firm believer in cooking techniques that elevate the best ingredients with simplicity and innovative plating.

“I’m excited to join The Manor team and help enhance its reputation as one of the truly exquisite dining destinations in Macao, from our renowned à la carte evening menus and our special lunch selections, to our much-sought-after Stories of the Sea menus,” says Michele of his role. Thanks to his experience in celebrated establishments in Bangkok, Bali, Tokyo and Macao, where for six years he was the Italian chef at Altira’s Aurora restaurant and executive chef at Il Café for four years, Michele has an intimate and deep understanding of the local fine-dining scene as well as The Manor’s exclusive approach to deliver memorable gastronomic journeys.

The Manor

With an emphasis of sustainability and fresh products from around the world, The Manor is emblematic of contemporary fine dining. Featuring classic grill-inspired dishes elevated through local flavours, The Manor offers the best of what the sea and land have to offer in its artistically plated dishes.

The elegant space is divided into five distinctive areas: The Verandah, which is perfect for pre-dinner drinks or daily gatherings; The Dining Room; The Wine Gallery, which offers a more intimate atmosphere; The Penthouse Kitchen, where guests can join a personal cooking-showcase experience; and The Library, a private space inspired by a traditional bibliothèque.

The Menus

Michele’s craft, knowledge and finesse have resulted in a series of dishes that compose the new menu, which was unveiled two months ago.

“Having travelled, lived and worked around the world, food memories are what have inspired me to create this menu,” explains Michele, who also gave a new look to some of the restaurant’s much-loved seafood signatures, including the Glacier 51 toothfish from the Indian Ocean. “The finest dining experiences in the world are always founded on the highest quality ingredients, and the menu has been crafted around that principle. I feel honoured to be able to share what’s simply some of the best providence from the land and the sea.”

Following The Manor’s tradition of pioneering the finest products, the new selections celebrate rare and prestigious finds from all over the world. Highlights of the new menu include “Okan” Australian Wagyu tenderloin, which is delicately seared to maximise its succulent texture, paired with Jerusalem artichoke purée, morels and broccolini. The Manor’s Okan Wagyu is sourced from Southern Australia and was recently awarded a gold medal in the Australian 2020 Wagyu Branded Beef Competition. In addition, the sought-after George Bruck foie gras from eastern France is served with red berries and paired with Japanese kinako to create an umami sensation.

Chef Michele is also giving The Manor’s beloved signature Glacier 51 Toothfish, which is sustainably sourced more than 4,000km from the Australian coast, an indulgent revamp. The buttery fish is now served on a migas of Portuguese Chouriço and squid ink, and finished with a Champagne emulsion. For a memorable – and sweet – ending, the chef’s dessert named Coffee pays homage to Italy and elevates the classic Italian tiramisu with unusual touches that include caramelised almond and a Baileys foam.

This May, The Manor is also launching its new Stories of the Sea chapter, a set dinner menu first introduced in 2019 that showcases a selection of seafood gems from around the world. The selection will be available until July and is paired with a specially chosen list of wines to enhance the dining experience.

(Hero Image: Executive Sous Chef Michele Dell’Aquila)

The Manor, The St. Regis Macao, The Londoner, Estr. do Istmo, Macao; +853 2882 8898

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It comes without saying that mothers deserve recognition all year round, but with Mother’s Day fast approaching — it falls on Sunday, May 9th this year — there’s no better time to celebrate the first lady in your life than this weekend.

Whether she prefers to enjoy a leisurely lunch, a luxury dinner or a sophisticated tasting experience, Hong Kong’s restaurants and hotels are offering the most opulent ways to spoil her. Here are our top picks:

Sumptuous Indulgence at Beefbar

This Mother's Day, one Michelin star meet specialist Beefbar is exceptionally opening on Sunday to celebrate the most important lady in your life. Chef Andrea Spagoni has designed two luxury set menus that include all time favourites like the Australian “Wagyu-Crossbred” rib-eye cap with baby spring onion and bean sprouts, and special additions like the indulgent Red Vermouth flavoured Strawberry Cheesecake.

Beefbar, 2/F, Club Lusitano, 16 Ice House St, Central; +852 2110 8853

Yat Tung Heen's Cantonese Feast

To celebrate mothers who are passionate about local delicacies, Yat Tung Heen at Eaton Hong Kong has launched a specially curated nine-course Mother’s Day Menu. The Cantonese Michelin-starred feast begins with restaurant’s signature Honey-glazed Barbecued Pork and Roasted Pork Belly, while mains include the Braised Abalone and Tiger Prawns in Two Ways: Sweet & Sour and Sauteed.

Yat Tung Heen, Level B2, Eaton HK, 380 Nathan Rd, Jordan; +852 2710 1093

Bayfare Social's Mother's Day Specials

This Sunday, ever trendy Spanish gastro-market Bayfare Social at Rosewood Hong Kong will offer a series of limited edition mediterranean dishes to pay tribute to mothers. The selection includes the classic Bocadillo de Tortilla, a Cold Spanish Potato Omelette with Baguette and Garlic Aioli; the "Acapulco” Style Ceviche with Prawn, Octopus and Scallop; and the spicy Sea Bass Casserole with Eggplant, Chickpeas, Harissa.

Bayfare Social, 5/F Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui; +852 3891 8732

Mother's Day Tea Pairing at Roganic

Eco-friendly and Michelin-starred Roganic is the perfect treat to celebrate all foodie mums passionate about sustainability and the ever popular farm-to-table movement. This Sunday, the restaurant's celebrated tasting menus, created by chef Ashley Salmon, can be paired with a special selection of tea beverages, ranging from Ambient brewed, cold brew and a homemade sparkling tea. Some of the menu's highlights include the Mackerel tartare with local tomato and linseed cracker and the indulgent

Roganic, 255 Gloucester Rd, Causeway Bay; +852 2817 8383

Osteria Marzia's Oyster Shucking Experience

For a Mother's Day celebration that encapsulates European atmosphere and flavours, Osteria Marzia has launched a charming oyster shucking experience reminiscent of a coastal Italian summer day. To start, guests will be able to discover the secrets to oyster shucking from Chef Luca while sipping free-flowing Champagne. The aperitif will continue with a selection of hand-picked Italian wines and signature seafood crudo dishes prepared tabled-side by the chef.

Osteria Marzia, The Fleming, 41 Fleming Rd, Wan Chai; +852 3607 2253

The post Mother’s Day 2021: Where to Celebrate in Hong Kong appeared first on Prestige Online - Hong Kong.

To celebrate its fortieth anniversary, Feeding South Florida launched a Culinary Training Program with chef Lindsay Autry

The post Feeding South Florida Hosts Hospitality Programs appeared first on Palm Beach Illustrated.

Gruff service but satisfying cooking are served up at this hole-in-the-wall oyster bar.

The post An oyster-centric izakaya experience at Kakiin appeared first on The Peak Magazine.