Celebrity Life

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

The post Mid-Autumn Festival 2021: Where to Get the Best Mooncakes appeared first on Prestige Online - Hong Kong.

Today, Ashley Salmon, Li Man-Lung and Maxime Gilbert are acclaimed chefs with refined palates and sophisticated tastes, but they still remember and treasure the homemade comfort food that they grew up eating. Whether it's at home or in their fine dining kitchens, their festive family meals and menus are inspired by those memories and what they represent. We asked these three Hong Kong Michelin-starred chefs to share their Christmas traditions, favourite recipes and culinary inspirations.

Chef Ashley Salmon of Roganic Hong Kong

What do you and your family usually cook for Christmas?

If I’m not working, which happens a lot as a chef, I celebrate with my family and I try not to cook – but then I end up taking care of the star of the meal: the meat. We all love food but I wouldn’t say that we are a family with a lot of great cooks. We usually have simple food like soup, roast turkey and stuffed turkey leg with potatoes, red cabbage and vegetables. Traditional British food. In our Christmas menu at Roganic we basically took this exact concept and elevated it with the freshest products and finest techniques.

What is the dish on your menu that best represents your festive traditions?

We have a dessert at the restaurant, the chocolate fondant, that I have made many times on Christmas day and it’s inspired by my grandma’s recipe. I wouldn’t say it’s traditional in the UK but we usually eat it a lot around Christmas time in my family and I guess it’s about every person’s personal experience. It’s rich, indulgent and it represents the time that we all come together to eat even if we are very busy.

2020 has been a very difficult year for everyone, did cooking help you to cope with the challenges?

I think food is the one thing that connects everybody and brings people together. I don’t want to sound to cheesy but it genuinely is. During hard times and crises food really helps to overcome challenges. Cooking for your loved ones and sharing the dishes especially - they don’t have to be fancy. Food just connects human beings like anything else. During the pandemic I think it has been very helpful for people to do something rewarding while being stuck at home.

How are you going to celebrate Christmas this year?

I will be working on Christmas Eve and Christmas Day, we will make sure that the staff will also have food so that we can share it together and make sure that people that are away from their families can still feel the festive atmosphere.

What can people do to avoid wasting food when cooking during the holidays?

My advice is to repurpose all the leftovers into something else so that you don’t get bored. Maybe it’s hard with no cooking experience because home cooks tend to buy way too much while in restaurants we have to learn and make sure that we don’t buy too many ingredients because we cannot afford to generate waste. I think that being creative can be a good advice – or just go on google.

Roganic, Sino Plaza, UG/F 08, 255 Gloucester Rd, Causeway Bay; +852 2817 8383

Chef Li Man-Lung of Duddell's

What do you and your family usually cook for Christmas?

I like to spend time at home with my wife and family and we usually have steak and wine.

Can you share with us a recipe on your festive menu and the traditions behind it?

Crispy suckling duck is a traditional Cantonese dish that uses the “Pipa Duck” processing method. The ducks are marinated with our in-house blend of spices, air-dried, smoked and grilled, and finished with a pour of hot oil to imitate the traditional cooking process of a fried crispy chicken. This creates a golden-red hue, with crispy skin and succulent meat.

What is the dish on your menu that most represents your festive traditions?

Steamed chicken, minced shrimp and supreme chicken broth. In Chinese traditions, chicken is always people’s first choice during festivals and special occasions. Steam is also a very common cooking method for Chinese home cooking and it reminds me of that.

2020 has been a very difficult year for everyone, did cooking help you to cope with the challenges?

With the Covid situation, it has definitely been a very tough year for everyone. What really has helped me is trying to be creative to bring some exciting new dishes for our guests. I really hope that they enjoy spending their time at Duddell’s.

What will you do this Christmas?

I will be working at Duddell’s with my team, we have prepared a free-flow weekend brunch with Michelin-starred Cantonese specialties and festive cocktails.

What can people do to avoid wasting food when cooking during the Holidays?

Everybody has leftovers from dinners and parties. I would suggest using them to create something new. For example, the steam chicken could turn into a delicious dish, add garlic and chives and pan-fry to turn it into a nice lunch with a bowl of rice or egg fried rice.

Duddells, Level 3 Shanghai Tang Mansion, 1 Duddell St, Central; +852 2525 9191

Chef Maxime Gilbert of Écriture

What do you and your family usually cook for Christmas?

We always cook poultry, it can be poularde, goose or duck. Oyster and crepinette (a classic Christmas sausage roll in cepine from Charente region), foie gras and, of course, Christmas log.

Can you share with us a recipe on your festive menu and the traditions behind it?

The crepinette that we serve with oyster is a classic item from my region in Central France, it is basically a chipolatas sausage mixed with black truffle , then rolled in crepine (caul fat). You pan-sear it and eat with oysters, bread and butter.

What is the dish on your menu that most represents your festive traditions?

This year, at Écriture, we have decided to change it up a little bit, instead of serving the signature dishes, we have prepared the poularde, a dish which Heloise (my chef de cuisine) and Marc-Antoine (my restaurant director), and myself, actually want to have for Christmas. It will be cooked in a very traditional way with exceptional produce and in respect of the tradition with a small twist.

2020 has been a very difficult year for everyone, did cooking help you to cope with the challenges?

Yes, definitely! When you cook with your heart and soul you give the better of yourself, and, in this difficult time, my team and I, together with Marc-Antoine, have tried to give our best to our customers.

What will you do this Christmas?

I will be cooking at the restaurant. On Christmas Day, for lunch, we will be serving a whole table carved Roasted Bresse Poularde contise with black truffle, a sea food plater (with an Ècriture twist), caviar a la louche with condiment, blue lobster with Chateau Chalon sauce and white truffle, classic foie gras torchon with black truffle and Sauterne jelly, Mont blanc Christmas and many other festive delicacies.

What can people do to avoid wasting food when cooking during the Holidays?

The concept of cooking and serving a whole poularde during Christmas might sound too much for two guests - both at home and at the restaurant - and that’s why we brought in the French concept of bringing home the food and enjoy it the day after. This is something common in France, we carry on our feast the day after, both for lunch and dinner, and people can do it at home as well.

Écriture, 26/F H Queen’s, 80 Queen’s Road Central, Central; +852 2795 5996

The post 3 Hong Kong Michelin-Starred Chefs on Their Christmas Meals appeared first on Prestige Online - Hong Kong.

2020 has been a very tough year for the hospitality industry in Hong Kong and all over the world. Throughout the pandemic, however, the city's bars and restaurants have showed remarkable resilience and creativity and have continuously adapted and reinvented themselves. With the fourth wave of Covid-19 cases hitting the city just before Christmas, these top restaurants have come up with new lunch menus, delivery and take away options to make sure that they can continue to feed us and keep us company.

22 Ships

Recently revamped Spanish eatery 22 Ships, helmed by chef Antonio Oviedo, is offering a new weekend à la carte lunch menu featuring all its trendy revisitations of Iberian classics as well as take out and delivery options for walk in orders and via JIA Everywhere.

22 Ships, 22 Ship Street, Wan Chai, Hong Kong; +852 2555 0722

AULIS

Aulis, Simon Rogan's intimate chef table experience in Hong Kong, has launched a new lunch set menu that includes refined Modern European delicacies like the Pigeon with red cabbage and blackberry and the acclaimed Truffle Pudding. The menu is available for one session from Tuesday to Friday and on Saturday for two sessions (12.30 and 3.30).

AULIS by Simon Rogan, UG08, Sino Plaza, 255 Gloucester Rd, Causeway Bay; +852 2817 8383

The Diplomat

Acclaimed speakeasy cocktail bar The Diplomat has launched the new 3 Martini Lunch promotion, welcoming guests to dine on a refined menu of pub grub and cocktails all day long. Additionally, the bar is offering a premium Cocktails To-Go bottled cocktail service, created to enjoy professionally mixed cocktails at home. To celebrate the festive seasons, The Diplomat is also bringing some much-needed festive cheer in the form of 12 Days of Cocktails, an advent calendar that offers guests the opportunity to enjoy special Christmas-themed cocktails at home until December 25th.

The Diplomat, Shop 1, LG/F, H Code, 45 Pottinger St, Central; +852 3619 0302

Écriture

Two Michelin star French restaurant Écriture has relaunched Écriture A La Maison, a take out and delivery service that features set menus for two or four guests. Highlights of the sets include the famed Caviar & Uni Tart, the Line Caught Brittany Turbot and the Bresse Chicken.

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

Bayfare Social

Pan Mediterranean concept Bayfare Social at Rosewood Hong Kong, which blends elements of Spanish cuisines and Asian influences, is offering a new selection of take out and delivery options through Deliveroo as well as catering packages and an à la carte menu for dining in from Tuesday to Sunday (12-6pm).

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

Tate Dining Room

Vicky Lau's Michelin-starred elegant take on innovative French cuisine Tate Dining Room is offering a new festive lunch menu featuring delicacies like the Spiced Oil Confit Vension with Peppercorn Sauce and Aubergine. Additionally, newly opened lifestyle and gourmet boutique Date by Tate offers plenty of original and elegant takeaway options, like the very intagrammable Gastronomy Gourmet Boxes.

Tate Dining Room, G/F, 210 Hollywood Rd, Sheung Wan, Hong Kong; +852 2555 2172

Castellana

Italian restaurant Castellana has made some of its popular Piedmontese delicacies available for takeout and delivery. Additionally, the restaurant offers a new festive set lunch menu with Alba white truffle also available from Monday to Saturday with special openings on Sundays from December 20th to January 3rd. Castellana has also recently launched an online store with exclusive Italian products, Owl of Minerva.

Castellana, 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay; +852 3188 5028

La Rambla by Catalunya

La Rambla's famed Catalonian feasts are now available for delivery and take out through La Rambla@Home and Deliveroo. Options include dinner and sharing sets featuring signatures like the Avocado Lobster, Seafood Paella and Pan De Cristal Con Tomato. Additionally, the restaurant is also offering lunch from Monday to Saturday and all-day brunch on Sunday.

La Rambla by Catalunya, 8 finance st. 3071-73 Level 3, ifc mall, Central; +852 2661 1161

Duddells

Micheline-starred restaurant Duddells has made some of its sumptuous Cantonese banquets available for delivery and take out via JIA Everywhere. Some of these season's special include the decadent and refined winter claypot dishes, such as the Lamb with Winter Bamboo Shoots and Winter Mushrooms and Chinese Preserved Meat Clay Pot Rice.

Duddells, Level 3 Shanghai Tang Mansion, 1 Duddell St, Central; +852 2525 9191

Penicillin and Dead&

Penicillin, Hong Kong's first sustainable bar that recently opened in the heart of SoHo and its sister bar Dead&, both by industry legends Agung Prabowo and Roman Ghale, have launched new takeaway offerings and new opening hours. Penicillin is now offering bottled cocktails available for delivery (upon spending a minimum amount) and grab and go as well as new service hours for food and drinks from 2 to 6pm. DEAD &’s 250ml cocktails are also now available to sip and enjoy at home alongside mouth-watering signature food items like the Dead Dog and the &Wings.

Penicillin, Amber Lodge, L/G, 23 Hollywood Rd, Central; +852 9880-7995

Dead&, G/F, 18 Wo On Lane, Lan Kwai Fong, Central; +852 +852 9886 5711

Simon Rogan at Home

Following the latest restrictions, Simon Rogan’s Michelin-starred Roganic Hong Kong has brought back its award- winning delivery and takeaway service, Simon Rogan at Home. The new 3-course menu features festive delights such as roast turkey and Caramelised chestnut and celeriac soup with hazelnut.

Roganic, Sino Plaza, UG/F 08, 255 Gloucester Rd, Causeway Bay; +852 2817 8383

The post Here’s How You Can Continue to Eat at These Top Restaurants This December appeared first on Prestige Online - Hong Kong.

2020 has been a very tough year for the hospitality industry in Hong Kong and all over the world. Throughout the pandemic, however, the city's bars and restaurants have showed remarkable resilience and creativity and have continuously adapted and reinvented themselves. With the fourth wave of Covid-19 cases hitting the city just before Christmas, these top restaurants have come up with new lunch menus, delivery and take away options to make sure that they can continue to feed us and keep us company.

22 Ships

Recently revamped Spanish eatery 22 Ships, helmed by chef Antonio Oviedo, is offering a new weekend à la carte lunch menu featuring all its trendy revisitations of Iberian classics as well as take out and delivery options for walk in orders and via JIA Everywhere.

22 Ships, 22 Ship Street, Wan Chai, Hong Kong; +852 2555 0722

AULIS

Aulis, Simon Rogan's intimate chef table experience in Hong Kong, has launched a new lunch set menu that includes refined Modern European delicacies like the Pigeon with red cabbage and blackberry and the acclaimed Truffle Pudding. The menu is available for one session from Tuesday to Friday and on Saturday for two sessions (12.30 and 3.30).

AULIS by Simon Rogan, UG08, Sino Plaza, 255 Gloucester Rd, Causeway Bay; +852 2817 8383

The Diplomat

Acclaimed speakeasy cocktail bar The Diplomat has launched the new 3 Martini Lunch promotion, welcoming guests to dine on a refined menu of pub grub and cocktails all day long. Additionally, the bar is offering a premium Cocktails To-Go bottled cocktail service, created to enjoy professionally mixed cocktails at home. To celebrate the festive seasons, The Diplomat is also bringing some much-needed festive cheer in the form of 12 Days of Cocktails, an advent calendar that offers guests the opportunity to enjoy special Christmas-themed cocktails at home until December 25th.

The Diplomat, Shop 1, LG/F, H Code, 45 Pottinger St, Central; +852 3619 0302

Écriture

Two Michelin star French restaurant Écriture has relaunched Écriture A La Maison, a take out and delivery service that features set menus for two or four guests. Highlights of the sets include the famed Caviar & Uni Tart, the Line Caught Brittany Turbot and the Bresse Chicken.

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

Bayfare Social

Pan Mediterranean concept Bayfare Social at Rosewood Hong Kong, which blends elements of Spanish cuisines and Asian influences, is offering a new selection of take out and delivery options through Deliveroo as well as catering packages and an à la carte menu for dining in from Tuesday to Sunday (12-6pm).

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

Tate Dining Room

Vicky Lau's Michelin-starred elegant take on innovative French cuisine Tate Dining Room is offering a new festive lunch menu featuring delicacies like the Spiced Oil Confit Vension with Peppercorn Sauce and Aubergine. Additionally, newly opened lifestyle and gourmet boutique Date by Tate offers plenty of original and elegant takeaway options, like the very intagrammable Gastronomy Gourmet Boxes.

Tate Dining Room, G/F, 210 Hollywood Rd, Sheung Wan, Hong Kong; +852 2555 2172

Castellana

Italian restaurant Castellana has made some of its popular Piedmontese delicacies available for takeout and delivery. Additionally, the restaurant offers a new festive set lunch menu with Alba white truffle also available from Monday to Saturday with special openings on Sundays from December 20th to January 3rd. Castellana has also recently launched an online store with exclusive Italian products, Owl of Minerva.

Castellana, 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay; +852 3188 5028

La Rambla by Catalunya

La Rambla's famed Catalonian feasts are now available for delivery and take out through La Rambla@Home and Deliveroo. Options include dinner and sharing sets featuring signatures like the Avocado Lobster, Seafood Paella and Pan De Cristal Con Tomato. Additionally, the restaurant is also offering lunch from Monday to Saturday and all-day brunch on Sunday.

La Rambla by Catalunya, 8 finance st. 3071-73 Level 3, ifc mall, Central; +852 2661 1161

Duddells

Micheline-starred restaurant Duddells has made some of its sumptuous Cantonese banquets available for delivery and take out via JIA Everywhere. Some of these season's special include the decadent and refined winter claypot dishes, such as the Lamb with Winter Bamboo Shoots and Winter Mushrooms and Chinese Preserved Meat Clay Pot Rice.

Duddells, Level 3 Shanghai Tang Mansion, 1 Duddell St, Central; +852 2525 9191

Penicillin and Dead&

Penicillin, Hong Kong's first sustainable bar that recently opened in the heart of SoHo and its sister bar Dead&, both by industry legends Agung Prabowo and Roman Ghale, have launched new takeaway offerings and new opening hours. Penicillin is now offering bottled cocktails available for delivery (upon spending a minimum amount) and grab and go as well as new service hours for food and drinks from 2 to 6pm. DEAD &’s 250ml cocktails are also now available to sip and enjoy at home alongside mouth-watering signature food items like the Dead Dog and the &Wings.

Penicillin, Amber Lodge, L/G, 23 Hollywood Rd, Central; +852 9880-7995

Dead&, G/F, 18 Wo On Lane, Lan Kwai Fong, Central; +852 +852 9886 5711

Simon Rogan at Home

Following the latest restrictions, Simon Rogan’s Michelin-starred Roganic Hong Kong has brought back its award- winning delivery and takeaway service, Simon Rogan at Home. The new 3-course menu features festive delights such as roast turkey and Caramelised chestnut and celeriac soup with hazelnut.

Roganic, Sino Plaza, UG/F 08, 255 Gloucester Rd, Causeway Bay; +852 2817 8383

The post Here’s How You Can Continue to Eat at These Top Restaurants This December appeared first on Prestige Online - Hong Kong.

Fifty metres underground — this is the depth that local winemakers chose when they decided to store 10,000 wine bottles in the Aven d'Orgnac caves, an underground tourist attraction located at the southern end of the limestone plateau of the Gorges de l'Ardèche.

The experiment began in March 2018, when a new storage facility was specially created in a disused access tunnel to allow wine to mature in what amounts to a highly stable and peaceful environment.

A living product that ages best in undisturbed darkness, the wine will have benefited from ideal conditions: A constant temperature of around 12°C and an all-year-long rate of humidity of over 95%.

On December 12, 1,000 bottles of Côtes du Vivarais "Grand Aven 2017" from this treasure trove will be passed from hand to hand by a chain of human volunteers who will bring them back to the surface after two years underground. Thereafter, they will go under the hammer with a range of other local vintages in an auction with modest reserve prices.

Lots on offer will include 150 magnums of Terra Helvorum 2017 starting at 30 euros, 350 bottles of 2015 Terra Helvorum for as little as 15 euros and 350 bottles of Grand Aven 2016 from just 10 euros.

On land and sea

These days, experiments to store wine deep underground are very much in vogue in France. On June 3 of this year, 500 bottles were placed in racks at a depth of 103 metres in caves in Padirac under the watchful eye of Serge Dubs, the Best Sommelier of the World in 1989.

The first of these to return to the surface will be brought up for an initial tasting in the spring of 2021. And let's not forget that this experiment is focused on a very particular wine: A Clos Triguedina Cahors, christened Cuvée Probus, which has been produced to honour the 130-year anniversary of the Padirac Chasm.

Surprisingly enough, this new approach to maturing wine was initially inspired by a find at sea. In 2010, divers in the Baltic discovered a wreck containing what turned out to be a cargo of champagne, which was probably on its way to 1840s Russia.

The wave of experimentation that is now ongoing began when the bubbly, which was made by such houses as Veuve Clicquot, Heidsieck and the now defunct Juglar, was discovered to still be delicious after some 170 years under water.

In Saint-Jean-de-Luz in the French Basque country, winemaker Emmanuel Poirmeur has registered a patent for a process that involves vinifying wine in special vats at a depth of 15 metres under water. For its part, Leclerc-Briant set a record when it vinified one of its champagnes at a depth of 60 meters under the Atlantic in 2012, not surprisingly the vintage was christened "Abyss."

The post 18 of the Best Hong Kong Mooncakes To Indulge in This Mid-Autumn 2020 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.

Aulis

To say that the new seasonal dishes at Simon Rogan's development kitchen are stunning is an understatement. The new menus, led by Sous Chef Karl Steele, showcase some fantastic produce from local growers and suppliers in the region, so it's as fresh as you can get it. A 10-course spring menu is available for dinner, and a 9-course menu is offered at lunch on Saturdays. In both menus, you'll find some of Aulis' newest creations including a 42-day aged beef, and dishes like the king oyster and fermented black garlic, New Territories tomatoes with the sweetest king crab, and my new favourite: Stout sourdough and whipped mushroom. Think airy umami-packed mushroom parfait spread liberally on a warm, crunchy and beautifully fragrant slice of sourdough bread. This is the type of bread you do not want to miss to save room for other dishes.

Aulis, UG08, Sino Plaza, 255 Gloucester Road, Causeway Bay; +852 2817 8383

La Rambla by Catalunya

The new Sunday Brunch at La Rambla by Catalunya has been designed to whisk you away to a Spanish mercados gastronómicos (or gourmet food market) without ever having to leave Hong Kong. The main purpose of course, is to provide a safer environment for guests, so that dishes that were previously available at their buffet is instead served directly at your table. This includes all the tapas, salads, cold appetisers and charcuterie. Other elements such as the Butcher's Corner and Seafood Market are there for guests to choose the produce at before the chef grills away. One item definitely worth ordering is the 3XL Butterflied Spanish red prawn, which you can choose to have with salsa verde, chimichurri or other sauces.

La Rambla By Catalunya, 3071-73 Level 3, IFC Mall, 8 Finance Street, Central; +852 2661 1161

The Diplomat

If you have yet to discover this speakeasy pub concept by acclaimed mixologist John Nugent, you'll want to keep it in your books for all the fun and flavourful cocktails they have on offer. However, it's not just the drinks that will pull you in, as the pub grub is likely to impress you just as much. The menu of snacks and hot dishes feature some familiar and hearty items including Black truffle mac & cheese, and the already famous Diplomat Burger, but it's the Suckling pig cubano that delighted with its smoky, succulent meat and crispy skin, cut through with mouth-puckering pickles and mustard.

The Diplomat, LG/F, High Block, H Code, 45 Pottinger Street, Central; +852 3619 0302

Duddell's

If you're in the 'eat dim sum any time of the day' camp, then I think we can be friends. And since we're friends now, we can enjoy Duddell's new all-day set menu which features an assortment of their signature dim sum together. Highlights include the classic 12-fold Shrimp dumpling, Pork and shrimp dumpling with conpoy, Truffle fried pork dumpling and of course, my all time favourite, the Crispy barbecued pork bun. So satisfying, I think I'll go with, or without you.

Duddell's, Level 3 Shanghai Tang Mansion, 1 Duddell Street, Central; +852 2525 9191

Castellana

For Easter, Italian fine dining restaurant Castellana is presenting a limited menu to celebrate the occasion. The seven-course menu is scrumptious from start to finish, but the true star of the show is the Slow cooked milk fed lamb leg in Piedmont style. The meat is beautifully cooked to absolute perfection with very minimal gaminess, extreme tenderness (think hot knife cutting through butter) and is artfully paired with crispy artichoke for a balance in flavours and textures. It's best enjoyed with a glass of Piedmont red recommended by their expert sommelier.

Castellana, 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay; +852 3188 5028

Rubia

One of the newest restaurants in town is Spanish restaurant, Rubia. Pioneered by the team behind tapas bar Pica Pica, Rubia is also true to its roots in Spanish cuisine with a key focus on hand-reared beef. The Rubia Gallega boneless ribeye is what a perfect steak should be – flavourful and juicy – and comes with a side of sweet Spanish Piquillo peppers, hand-cut Patatas frites, and house salad in mustard dressing. Apart from the mouthwatering beef that one must order, the Black fideos cooked in lobster stock with Carabinero and aioli is also worth a special mention. The saucy, briny seafood dish if full of flavour, and comes with the final flourish of sweet buttery roe from the prawn head for that extra hit of umami.

Rubia, Wisdom Centre, 35-37 Hollywood Road, Central; +852 2889 1199

The post The Top 6 Dishes We Ate in March 2020 appeared first on Prestige Online - Hong Kong.

Part dining room and part art gallery, one Michelin-starred Chinese restaurant Duddell's has remained authentic to Cantonese flavours while presenting it all creatively. Now, this has been amplified with newly appointed Executive Chef Li Man-Lung and Dim Sum Master Lau Chi-Man. Together, they bring a combined set of skills and prowess to craft a refreshed a la carte menu that focuses on seasonal and sustainable ingredients. Intrigued to see how this new menu would fare, I decided to give the two chefs a visit to sample a selection of their new dishes.

Though young in age, Chef Li has a wealth of experience -- 14 years to be exact -- and brings his passion and creativity in fine Cantonese cuisine to Duddell's. He has worked in kitchens across the region, including Lai Heen at The Ritz-Carlton Macau and Tin Lung Heen at The Ritz-Carlton Hong Kong, and aims to inject a new dimension of flavour and finesse into the menu. Examples of this include new signature dishes that have been inspired by his travels around the world – resulting in classic style Cantonese dishes infused with modernity.

[caption id="attachment_176978" align="alignnone" width="1727"] (Left to right) Executive Chef Li Man-Lung and Dim Sum Master Lau Chi-Man[/caption]

Take the Poached Miyazaki A4 Wagyu beef in hot and sour broth. This was inspired by Chef Li's recent exploration of Chengdu and uses tender cuts of beef bathed in a sharp piquant broth made with chillies from the region. It's a standout dish and whets the appetite for what's to come. A Fresh mud crab claw is prepared and steamed with 15-year-old Huadiao wine and egg white, offering a refined version of a very classic seafood dish. Other highlights include a nutritious Double-boiled fish maw, coquito nuts and chicken soup; made using the not-so-traditional East African coconut, which acts as a flavourful and fragrant precursor to something like the Braised pork meatball with whole conpoy in supreme abalone sauce, which takes on the rich flavours from the lower reaches of the Huai and Yangtze rivers.

[gallery size="full" ids="176975,176973,177149"]

Meanwhile, Chef Lau's illustrious dim sum career spans 40 years across regions including Hong Kong, Shenzhen, Macau, as well as Sendai and Tokyo in Japan. Most notably, he was creating dim sum at private member’s club, The China Club, and recently worked as Sous Chef at Man Wah in the Mandarin Oriental Hong Kong. It is with this experience and drive to keep the dim sum craft alive in innovative ways, Lau has created some new signature items to add to the menu. Highlights include a rather adorable-looking Truffle fried pork dumpling which can be served with pork or plant-based OmniPork, and a Garoupa spicy termite mushroom dumpling which is made to look like a goldfish and uses a mix of mild spices to bring out the sweet seafood filling. Another must-try dim sum dish is the Crispy taro puff with scallop, crab meat in flavourful red vinasse sauce.

[gallery size="full" ids="176976,176977,176974"]

Under this new direction, it is safe to say that the Cantonese restaurant will offer more creative elements on their menu with new flavours to try. If this doesn't reignite your love for Duddell's, we don't know what will. Not to mention the popular and limitless Weekend Salon Brunch which will serve a selection of dim sum and main courses to your table. And if you have yet to visit the new Duddell's at Hong Kong International Airport... well, there's no time like the present.

[gallery size="full" ids="177713,177714"]

For those that want to get a taste of Chef Li's cooking at home -- you can. And it's available in X.O sauce and roast goose form. Fans of the sauce will be happy to know that you can purchase a gift box (HK$398) featuring just that. A premium condiment made using Hokkaido dried conpoy, Shandong sundried shrimp, Jinhua ham, shallots garlic, shrimp roe and fresh red chillies. Moreover, classic Cantonese style roast goose has been given an update by Li and features a 90-day-old female goose from farms in Foshan, marinated in a flavourful seasoning of hoisin, chu hou paste, fragrant sesame sauce, ginger, scallions and dried tangerine peel, before it's glazed, air-dried and roasted to perfect in Duddell's kitchen. Served with a Chinese rose wine-infused homemade plum sauce, it's the perfect addition to any home cooked meal.

[caption id="attachment_177715" align="alignnone" width="1658"] Whose roast goose HK$988 / half HK$568 / standard portion HK$288[/caption]

The post Duddell’s New Chef Duo Feed New Flavours and Energy into Fine Cantonese Cuisine appeared first on Prestige Online - Hong Kong.

Annual mooncake mania has once again descended upon us all and as we gear up for Mid-Autumn festival, which falls on 13th September this year; there are quite a few cakes to get through.

From the undefeated classics to more contemporary and creative delights -- indulgence is the name of the game. But fret not friends, as we've done most of the hard work for you (someone has to!) with our top 10 list of Hong Kong mooncakes, to try yourself or gift to others, that are definitely worth the calories.

The post 10 Hong Kong Mooncakes That are Worth the Calories this Mid-Autumn 2019 appeared first on Prestige Online - Hong Kong.

Weekends in Hong Kong are all about the brunches, especially the bottomless brunches -- those that not only top up your glass of bubbly but keep your plate and belly full. So whether you’re after a seafood feast, fine Italian cuisine or endless orders of dumplings, we’ve rounded up our picks for the best bottomless brunches to take your weekends to the next level.

Tosca

With chef Angelo Aglianó at the helm of Michelin-starred Tosca at the Ritz-Carlton, it’s no wonder that the new weekend lunch now spotlights seafood. His Sicilian background spent by the Mediterranean seaside translates to some exquisite frutti di mare dishes along with extravagant seasonal highlights to choose from. Veering away from the buffet-style brunches, Tosca offers guests a choice for each course -- from antipasti (starters) to primi piatti (pastas and risotto) and secondi piatti (main course) to dessert -- on top of free-flow champagne options. Make sure to try the Boston lobster salad with fresh burrata, mezzi paccheri pasta with Sicilian red shrimp, and seared line-caught sea bass, finished with a rich and smooth traditional tiramisu.

HK$838 + 10% per person; available Saturdays and Sundays from 12:00pm to 2:30pm
+ HK$100 free-flow NV Veuve Clicquot Yellow Label Brut Champagne
+ HK$550 free-flow NV Ruinart Blanc de Blancs / Rosé
+ HK$2,050 free-flow 2008 Louis Roederer Cristal
+ HK$4,150 free-flow 2008 Louis Roederer Cristal Rosé

Tosca, Level 102, International Commerce Centre (ICC), 1 Austin Road, West Kowloon; +852 2263 2270

Bostonian Seafood & Grill

As if brunch couldn’t get any more indulgent, the Bostonian Seafood & Grill at The Langham does one better by launching a four-hour version with continuous pours of Perrier-Jouët Champagne. The brunch not only features a Caesar salad station, an impressive ham and cheese table, and signature hot dishes brought to your table, but it also begins triumphantly with the restaurant’s signature seafood tower packed with fresh oysters, Alaskan crab legs, prawns and jade whelks. Other highlights include the Boston baked lobster, seafood paella, whole roasted suckling pig, Black Angus beef tenderloin and so much more. An added bonus is the attended play area for children with activities and toys while you toast to one of Hong Kong’s longest brunches.

HK$588 + 10% per person (includes free-flow soft drinks and orange juice); available Sunday from 12:00pm to 4:00pm
+ HK$100 free-flow Perrier-Jouët Grand Brut N.V. Champagne, red and white wine, soft drinks and orange juice
+ HK$200 free-flow alcoholic drinks including Perrier-Jouët Blason Rosé N.V. Champagne, house white and red wine, soft drinks and orange juice

Bostonian Seafood & Grill, Lower Lobby Level, The Langham, 8 Peking Road, Tsim Sha Tsui; +852 2132 7898

Duddell’s

If you wish to dim sum to your heart’s content, then you have to visit Duddell’s weekend salon brunch. Served fresh and boundless to your table, you can fill your bellies with limitless yum cha favourites including classic dumplings, spicy wontons, steamed barbecued Iberico pork buns and even hot mains such as Peking duck and Kung po prawns at the ready. There are also free-flow drink options so you can sip on a glass of Veuve Clicquot Champagne, or mix it up with a bellini, mimosa, Aperol Spritz, bloody Mary, breakfast martini or espresso martini -- or all of them if you wish/can.

HK$550 + 10% per person (includes free-flow fresh juices and soft drinks); available Saturdays, Sundays and public holidays from 12:00pm to 3:00pm
+ HK$220 free-flow Veuve Clicquot Brut Yellow Label, cocktails, red and white wine, Tsing Tao and Peroni beer

Duddell’s, Level 3 Shanghai Tang Mansion, 1 Duddell Street, Central; +852 2525 9191

Felix

Located on the 28th floor of The Peninsula, Felix’s Sunday brunch is a feast for the senses. Created by acclaimed Chef de Cuisine Juan Gomez, brunch comes with a stunning view and a live Latin band to boot. What’s more, the generous semi-buffet features live gourmet stations piled high with fresh seafood, cheeses, and desserts and offer breakfast egg specialities too. But it doesn’t stop there as the brunch also includes a main course of your choice. Think linguine marinara, seasonal mushroom risotto, a juicy Felix burger or even a beef Wellington to share. Those being good can enjoy the vegan or gluten-free options washed down with a fruit juice, while the rest of us indulge in some of the free-flow Champagne and cocktails.

HK$898 + 10% per person; available Sundays from 11:30am to 3:00pm
+ HK$152 free-flow juices and soft drinks
+ HK$172 free-flow signature cocktails, beer, red and white wine
+ HK$192 free-flow Peninsula Deutz Brut Champagne
+ HK$382 free-flow Ruinart Champagne Rosé / Blanc de Blancs

Felix, 28/F, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui; +852 2696 6778

Bibo

At lively modern-French restaurant Bibo, brunch is served in steps: It’s as easy as choosing between a degustation of either 3 steps (1 entrée, 1 main dish and 1 dessert) or 5 steps (2 entrées, 1 main dish and 2 desserts). Start with the smoked scallops paired with cauliflower, haddock and coconut, pigeon with wild rice, mussels and peas and end with the sweet chocolate trio. This can also involve a wine pairing with your chosen steps or, of course, free-flow Champagne. So not only can you drink in the contemporary art with the likes of Banksy, Daniel Arsham and Jeff Koons on the wall, but you can also drink in unlimited glasses of bubbles to celebrate the weekend.

HK$438 for 3 Steps / HK$588 for 5 Steps + 10% per person; available Saturdays and Sundays from 12:00 pm to 2:00pm
+ HK$198 for 3 Steps wine pairing
+ HK$388 for 5 Steps wine pairing
+ HK$388 for free-flow Champagne

Bibo, G/F, 163 Hollywood Road, Sheung Wan; +852 2956 3188

The post The 5 Best Bottomless Brunches in Hong Kong appeared first on Prestige Online - Hong Kong.

New harmony-themed menu draws inspiration from nature and aesthetics.

The post Duddell’s Unveils Summer Cocktails appeared first on Prestige Online - Hong Kong.

The best work you’ll see outside of Art Basel.

The post 7 Must-see Exhibitions During 2018 Art Week appeared first on Prestige Online - Hong Kong.

"All the traditional Cantonese chefs are over 50 years old. I don’t know what Chinese food is going to be like in 20 years."

The post Sydney Chef Dan Hong: What’s Going to Happen to Cantonese Food? appeared first on Prestige Online - Hong Kong.