Celebrity Life

After much anticipation, Argo, the Four Seasons Hong Kong's new concept-driven bar, is set to open its doors this July. Labelled as a "journey of discovery" of the modern world through spirits, the venue will focus on sustainability, unconventional parings and making the most out of technology.

We talk to the Four Seasons Hong Kong Beverage Manager Lorenzo Antinori about the new concept, the inspiration behind it and what to expect.

What can we expect from Argo?

Argo is our new destination. It’s a cocktail bar that explores the modern world and celebrates innovation in the world of spirits. I would say that is contemporary concept, that relates to the world around us and celebrates innovation. Despite the fact that it might sound like a pretty geeky concept or right, or a complicated concept, the space is going to be extremely energetic and vibrant, we wanted to kind of stay away from the classic Four Seasons and five star hotel concept, because consumers these days are different. You will see this through the music and the team’s uniforms and also in the offering.

We conceptualised Argo as a standalone venue. The price point will be affordable compared to Caprice Bar to create a nice alternative. The cocktails will be extremely fun. We hope guests will also have fun.

Can we expect any exciting collaborations or pop ups?

Yeah, I think collaborations are going to be part of the programme. When we talk about innovation, necessarily, we need to talk about collaborations because it means branching out from our natural environment and connecting with people that have a different expertise to bring something new to the table. At Argo, innovation will also be evident in the collection of spirits that we are presenting, introducing the greatest innovators in the in the world of spirits. Spirits pretty much reflect how food and drinks

Can you tell us more about the menu?

The name Argo is synonymous with exploration. In the Greek Myth Jason and the Argonauts,
Argo was a ship used for a journey of exploration. At the bar, we want to explore the modern world and the world of spirits throughout the cocktail menu. We will focus on six daily staple ingredients, which we developed in a creative way, looking at their origin, flavour, geographical location and their evolution. We’re also introducing a new way of categorising spirits, which is different from the classic one. The categories have been set up in a way that really reflect the contemporary world. Each spirit will be sorted based on its story, sustainability, and the use of technology.

They are: Modernist Spirits (crazy technologies and cutting-edge techniques), Sense of the Land (spirits that are representative of a place and tradition), Collaborative Creations, Clash of the World (spirits that combine two school of thoughts when it comes to spirit-making) and Philanthropic & Socially Conscious.

What’s the inspiration behind the concept?

It’s always a teamwork. I had this idea of doing a cocktail bar that somehow wouldn't necessarily fit into a category because I believe that we are heading in a direction where consumers are more interested and more knowledgeable about beverage and food. I think it’s interesting to look at spirits in a different light. The challenge was to create a space that has such a deep concept but at the same time delivering it in a fun way. We’re also trying to reduce waste as much as possible.

In your opinion, how has the F&B industry changed over the past year and a half in Hong Kong?

I think there is a much bigger sense of community, solidarity and being sensitive about the difficulties of doing business these days, during a global pandemic. I think a lot of businesses have changed their model, the way they operate with a focus on the daytime and introducing delivery options. I think that both guests and people in the industry are ready to have fun after a very difficult period.

What are some of the new bar trends that you're seeing in Hong Kong and all over the world?

I think there’s a lot more places specialising on a very specific category of spirits. You see many more bars that are celebrating provenance, regionality and the traditions of certain cultures. Like tequila mezcal or Japanese spirits. I think there is a much more interested for niche concept. I think there’s also more emphasis on fun venues, where the experience is interactive and memorable.

You’re the Beverage Ambassador for Four Seasons in Asia. What does your role imply?

It’s the fanciest title ever, it’s a cool one. In the last few years we've been giving much more relevance to beverage at Four Seasons as we noticed that consumers are much more interested and curious about bar and venues. That’s why we started putting a lot of emphasis in that sector and started creating spaces, especially in Asia Pacific, in our hotel bars that are also destination bars with a concept and an element of storytelling.

If you see the ranking from 50 Best, for example, this effort paid off, as 80% of our hotel bars at Four Seasons in Asia are recognized as great places. That’s why the organisation thought it was time to find a person that could help develop the beverage programme even further. I take care of Japan, Korea, and China and I basically help with concepts, staff training and other initiatives.

The post Lorenzo Antinori Talks Argo, the Much-anticipated New Bar at Four Seasons Hong Kong appeared first on Prestige Online - Hong Kong.

While travelling might be on hold for the foreseeable future, experiencing the world through different cuisines is still possible at The Four Seasons Hong Kong, where food enthusiasts seeking indulgent and yet elegant meals can experience the exclusive One Trip 8 Michelin Stars staycation.

The package includes a one-night stay in a luxurious suite and meals at three iconic restaurants, which have been awarded a total of eight Michelin stars for three consecutive years.

The luxurious stay starts with the Four Season signature daily buffet breakfast and a lunch for two at 3 Michelin star Lung King Heen, the Chinese establishment helmed by Chef Chan Yan Tak famous for its delicate dim sum and Cantonese masterpieces.

The journey continues with dinner at 2 Michelin-star Sushi Saito, which features, among many other delicacies, sumptuous barachirashi and futomaki made from two types of rice from Nagano and Akita, accompanied with green tea and a carafe of sake. Each creation celebrates produce imported daily from Tokyo’s Toyosu market, taking guests on a trip to the streets of Japan's culinary paradise.

Finally, the unforgettable experience will end with a lunch at 3-Michelin star Caprice. The legendary French eatery, under the leadership of Chef Guillaume Galliot, serves a five-course carte blanche menu made of surprise dishes that highlight the finest seasonal ingredients through a multi-sensorial journey.

The special offer is valid from now until April 30, 2021 with 48 hours advance booking. Dining tables are secured upon room reservation. The package is priced from HKD 13,800, subject to 10% service charge.

The package includes: Guaranteed early check-in at 12 noon and late check-out at 3 pm; Complimentary parking for one vehicle per stay

Book on the Four Seasons Hotel website

The post A Gourmet Dream: The Four Seasons’ One Trip 8 Michelin Stars Package appeared first on Prestige Online - Hong Kong.

Whether it’s an extravagant fine dining restaurant or a humble street side hawker stall, we are perpetually on the quest for delectable foods — whatever the occasion. So, for the ultimate insider scoop, who better to personally recommend the best eats around the world than top chefs who’ve seen and tasted it all. We go right to the source as international culinary legends reveal where they eat and what they order when the aprons come off.

Having been in Hong Kong for 10 years now, Culinary Director Olivier Elzer of French restaurant L’Envol at The St. Regis Hong Kong is more than familiar with the culture and food preferences of the locals here. With a buzzing food scene and competitive options for fine dining in the city, chef Elzer gets creative when it comes to putting forth fresh ideas on a plate. When out of the kitchen and into the dining room, here’s where the French native likes to unwind and indulge in Hong Kong.

For an evening of fine dining…

[caption id="attachment_171324" align="alignnone" width="3317"] Haku[/caption]

I have three favourite fine dining restaurants I like to visit in Hong Kong:

Caprice at The Four Seasons is one of my favourite fine dining restaurants. The whole experience is very elegant and exactly what you can expect from a 3 Michelin-starred French fine dining experience. The chef is great at creating well-balanced dishes with amazing flavours and they also have a beautiful wine list that always excites me.

Haku, is another of my favourite. Chef Agustin Balbi is very talented – as a western chef, he’s very knowledgeable when it comes to Japanese cuisine. He’s also really innovative, which surprises me every time as I’m always trying new dishes when I’m there. My favourite dish that I always order is the abalone dish.

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L’Atelier de Joël Robuchon is also definitely a favourite of mine. As you know, Joël Robuchon was my mentor and one of the most celebrated French chefs of his era. The Robuchon family is still very close to my heart – it’s always great to go to the restaurant and sample some new dishes and signature dishes by a Robuchon – every visit is like returning home.

Caprice, Four Seasons Hong Kong, 8 Finance Street, Central, Hong Kong; +852 3196 8888

HAKU, OT G04B, Ocean Terminal, Harbour City, Tsim Sha Tsui; +852 21115 9965

L’Atelier de Joel Robuchon, Shop 401, Landmark, 15 Queen’s Road Central, Central; +852 2166 9000

For a cheeky cheat meal…

Belon in SoHo is my go to for a cheat meal if I want to eat out. Every time I’m there, I order their foie gras, scallops, and ravioli with cepes mushroom.

But when it comes to my all-time favourite Chinese cheat meal, nothing beats a whole roast goose which I can usually finish entirely on my own.

Belon, 41 Elgin Street, Central; +852 2152 2872

For a romantic date night…

To eat in, I usually opt for something simple like Champagne and caviar.

[caption id="attachment_171311" align="alignnone" width="800"] Le Pan[/caption]

But for a special occasion, we like to eat at Le Pan. The restaurant is located in Kowloon Bay, and what makes it unique is the whole experience – the chef is very talented, the kitchen team does some very interesting and unique work and the whole set up is very beautiful. The team surprises us every time with the menu and it’s a great experience overall.

Le Pan, Goldin Financial Global Centre, 17 Kai Cheung Road, Kowloon Bay; +852 3188 2355

For getting friends and family together…

Locanda dell’ Angelo is a great restaurant for large family or friends gatherings. The atmosphere is great as they have an open kitchen, and they serve great Sicilian dishes. The chef is Angelo Aglianó who mentored under Joël Robuchon, too. I recommend trying their red prawn pasta, as it’s very fresh and flavoursome and something I always order.

Locanda dell’ Angelo, 10 – 12 Yuen Yuen Street, Happy Valley; +852 3709 2788

For a healthy detox…

To eat out, I like to go to Daigo by Mori Tomoaki located in Sheung Wan. It’s a Japanese restaurant serving some of the best sushi and sashimi. The one thing I love most about this place is that you get to sit at the bar and admire the knife skills and attention to detail in the plating – there’s something really exciting about seeing the food prepared right in front of you.

The chef decides on the whole menu for you, so you know it’s always fresh and seasonal. This place is usually very packed as it’s a small shop with limited seats, so be sure you make reservations if you’re planning a visit.

Daigo by Mori Tomoaki, 29 Bridges Street, Tai Ping Shan, Sheung Wan; +852 2979 5977

For happy hour tipples…

Avize in Causeway Bay. This place is actually a shop! They have an impressive list of wine and champagnes from their cellar. It’s always a great time when a large group of us go there. You can sample different kinds of wine and discover some new wineries. And of course, you can also buy your favourite ones to enjoy back at home as well.

Avize, 17 Moreton Terrace, Causeway Bay; +852 2567 0883

What’s happening at L’Envol?

[caption id="attachment_171313" align="alignnone" width="6720"] L'Envol[/caption]

In order to keep our customers on their toes, it’s really important to bring fresh ideas to the restaurant. That’s why we change our lunch menus weekly and update our Prestige, Signature and Decouverte menus seasonally. Recently, we launched our Prestige seasonal menu which is focused on caviar and each of the eight dishes is paired with distinct, hand-selected species to complement the ingredients on the plate. Not to mention our extensive wine and Champagne list (we have over 800 Champagne labels!) that will pair beautifully with our dishes. We invite our guests to return time and time again, but for a new experience each time.

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The post Where Chefs Eat: Olivier Elzer of L’Envol at The St. Regis Hong Kong appeared first on Prestige Online - Hong Kong.

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“When you find the right balance on the plate, and when you have nothing else to say, that is perfection,” explained two-star Michelin Chef Guillaume Galliot of Caprice, housed in the Four Seasons Hong Kong. In a brief interview, we discussed his approach to food, lifelong learning, inspiration and more. At what point in your […]

The post One on One with Chef Guillaume Galliot of two-star Michelin Caprice in Hong Kong appeared first on Upscale Living Magazine.

It’s always had an open kitchen, but a democratic attitude is exactly what Caprice needs to take back its title as the Pearl River Delta’s top French establishment. And all it had to do is go a little haywire.

The post You’ll Never Guess What Famous Street Food Caprice Has On Its New Menu appeared first on Prestige Online - Hong Kong.