Celebrity Life

Since opening its doors two years ago at Rosewood Hong Kong, Chaat has become a crowd favourite and one of the trendiest restaurants in the city. Last month, Chef Manav Tuli’s craftsmanship and dedication to celebrate and elevate Indian cuisine, finally garnered him a much-awaited Michelin star.

Tuli began his career in the Southern Indian state of Kerala, an exciting culinary destination in itself. After working at prestigious restaurants like the world-famous Tamarind in London, at Chaat, he focuses on the mesmerising universe of Indian street food – and anything in between. The ever-evolving menu is a sensible blend of reinvented cult dishes, modern classics and traditional recipes. At Chaat, innovation and nostalgia coexist to celebrate the diversity of Indian cuisine with style and impeccable techniques.

I recently spoke to Tuli about his achievement, his emotional attachment to street food and what’s next for Indian cuisine.

In conversation with Chef Manav Tuli

Congratulations on your well-deserved first Michelin Star! Did you expect it? How does it feel to be recognised by Michelin?

Thank you so much. The whole team had worked very hard during such difficult times and with full dedication, everyone had been expecting to hear this good news.

I cannot describe in words how it felt when I was told that we had been awarded a Michelin Star. I actually discovered that I am an emotional person. That feeling is unmatched. It’s like winning a gold medal in Olympics for an athlete or winning a Grand Slam for a Tennis player.

Has it always been a dream of yours to be awarded a star?

To be recognised by the Michelin is probably the best and the most important thing for any Chef in the world. The moment a person decides to have a career as a Chef, I can tell you for sure – all they dream of as their ultimate goal is to achieve a Michelin star.

When I started my journey as a young student at the Institute of Hotel Management in Kerala, one of our lecturers Mr Ranjith Pillai one day gave us a set of black and white printed sheets ,which had small briefs about the then top chefs in the world, like Marco Pierre White, Charlie Trotter, Joel Robuchon etc. After handing us those sheets he said: “These are the gods of kitchen, these are the ones you should follow if you ever want to be successful as a chef.” After reading those papers, I first discovered what a Michelin star was and, since then, it has been my dream. I always used to think that Michelin Star chefs were like greek gods …. You could only see them but could never touch them.

So, to answer the question precisely, Yes it has been a dream of mine since 1999, when I started my Hotel Management course and discovered what it meant to be a Michelin Star chef.

What does this achievement mean for Indian cuisine in Hong Kong and all over the world?

In my opinion, Indian cuisine is the most diverse, complex and vibrant cuisine in the world. This is why I got so fascinated by it in the first place. However, there’s so much to discover, know and learn, that I believe one lifetime is not enough for me to learn everything.

It’s not just a cuisine about Naan and Curry. There’s so much more to it. A Michelin Star gives us the platform to bring and share those stories, the history and evolution of food in India through the dishes that we present to our guests in Hong Kong. At the same time, create a buzz all around the world changing the perception of Indian cuisine as much more than just curry and rice.

Over the past few years, the Michelin Guide has become more and more diverse, highlighting cuisines and chefs from everywhere. What does this mean for you and the future generations?

I have a daughter who’s three years old. Whenever I am cooking at home she would always come and stand next to me on a stool and tell me: “papa, I also want to be a Chef.”

I think Michelin as a term, is a synonym for quality. More diversity in the Michelin guide will definitely encourage more and more chefs to aim for the skies, thus improving the overall big picture of food around the globe and bringing forward many interesting foods that were not known by he regular public. This is a great opportunity for the future generations too.

In this respect, tell us about your time at London’s Tamarind, one of the first Indian restaurants to ever receive a Michelin star.

My time at Tamarind was great. I really got to work closely with one of the greatest Indian Chefs in London, Karunesh Khanna. His style and flair are one of the best I have ever seen, I really got to learn a lot from him. Before the reopening of Tamarind, we were given the difficult and unusual task of presenting a version of Indian cuisine that was original and authentic but yet not so heavy. We had to do a lot of trials and rethink our approach to make traditional dishes lighter. It was a great exercise and definitely made us look at different recipes in a new way, a great learning process.

Indian cuisine is very diverse and multifaceted. What aspects and regions do you highlight the most at Chaat?

At Chaat, we don’t focus on a single region, but the whole of India. We do look at and utilise the skill set that is available within our kitchen to create dishes inspired by personal experiences. The guys in my kitchen are either from or have experienced working professionally in at least nine different regions of India, like Himachal Pradesh, Punjab, West Bengal, Chattisgarh, Madhya Pradesh, Kerala, Rajasthan, Delhi, and Maharshtra.

I think this approach definitely gives us the ability to have a diversity and variety on the menu that is unlike any other; at the same time, it also gives the team a sense of pride and ownership.

Chaat is first and foremost an elegant and meticulous celebration of the India’s glorious street food. Did street food play an important role in your life and career?

Since my childhood, if we ever went out as a family, it was always street foods. Of course because it was more affordable for, but also because everyone had something they loved, there was so much variety.

My mum and sister would get in the line for Pani Puris and Aloo Tikki chaat, Dad would go for Raj Kachori and Seekh Kebabs. I would go for Chole Bhature, Kebabs or Biryani. Everyone would finish with a Matka Kulfi Falooda. It was more than just a meal, it used to be a celebration in itself.

Now that I’m not able to travel back to India so often, I really miss those days and treasure those memories even more.

What’s next for the evolution of Indian cuisine? What are some trends that you are noticing?

We have great Indian chefs like Gaggan Anand fusing molecular gastronomy with Indian cuisine. At the same time, lots of chefs are going back and researching our past to discover the lost recipes to present them to the world. I am working on that too…I will soon be presenting a few of these dishes on our menu.

Another parallel trend is chefs experimenting by refining and presenting traditional dishes with new ingredients and incorporating cooking methods like sous vide.

What are some of the dishes that you’ll never remove from Chaat’s menu? Why?

Baked Samosa, one of the most iconic dishes of Chaat. My guests love it.

Tandoori Lobster as I think we are the only Indian restaurant, in my knowledge, to do a Tandoori lobster, it’s our speciality.

Beef Cheek Kebab, because it’s bold to serve a beef kebab in an Indian restaurant , and it’s one of our top sellers.

Dum Biryani as we were the first ones to introduce a dum biryani in a miniature form with a Paratha cover in Hong Kong. Since then, it has been a show stopper.

Pork Cheek Vindaloo. A lot of Indian restaurants do a Vindaloo, but from the feedback of our guests, it’s the most balanced and refined Vindaloo they have ever tasted. Also, the way the chilli slowly works your way on the palate, rather than hitting you instantly, is what makes the dish so special.

If you could pick three Indian dishes to eat for the rest of your life. What would they be and why?

Raj Kachori, one of the most complex dishes ever. It’s sweet and sour, spicy, soft yet crispy, crunchy yet moist and a blast of flavours in your mouth; Butter Chicken as I always go back to it no matter how many times I have had it and Chocolate Naan, a dish that was born through the necessity of satisfying a sweet tooth and wanting a quick chocolate fix. It’s so comforting and addictive, I am sure I can have it for the rest of my life.

Chaat, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui; +852 5239 9220

The post Chef Manav Tuli of Chaat on His First Michelin Star and Devotion to Indian Cuisine appeared first on Prestige Online - Hong Kong.

From a Japanese brunch, to a tiki feast and a new bakery, here’s where to eat in Hong Kong in February 2022.

Here’s Where to eat in Hong Kong in February 2022

Henry

Henry, Rosewood Hong Kong’s modern steakhouse, has recently debuted a revamped menu by new chef de cuisine Mario Tolentino. The selection honours North America’s culinary traditions while making the most of innovative techniques and premium ingredients. Highlights of Tolentino’s new menu include Devilled Japanese Eggs with chilli, pork crackling, sea urchin and 4 grams of Amur caviar; a BBQ Plate that features a selection of some of the steakhouse’s most prized meats and is served with homemade Bloody Mary ketchup, American BBQ sauce and Henry’s Hot Sauce; and Sea Bass Piccata with butter beans, pickled garlic, fried capers and preserved lemon.

Henry, 5/F Rosewood Hong Kong Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui; +852 3891 8888

Censu

Modern Japanese restaurant Censu by head chef Shun Sato has introduced a Saturday brunch featuring a tasting menu, which includes signature dishes and seasonal creations.In celebration of small breweries, guests can also indulge in hand-picked free-flow beers and sakes to accompany the food. The menu includes savoury courses such as Minced Wagyu Katsu Sando, snow-crab Udon andjet-fresh Market Sashimi.

Censu, 28-30 Gough St, Mid-Levels; +852 2997 7009

Mora

Acclaimed chef Vicky Lau,founder and executive chef of TATE Dining Room and Date by TATE, is opening her new and much-anticipated restaurant,Mora. The modern concept, located in Sheung Wan, isinspired by soy and its relevancein Chinese cuisine. A pillar ofAsian gastronomic traditions, thehumble soybean is employedat Mora in multiple preparations and celebrated through different textures, shapes and cooking methods.

Mora, 40 Upper Lascar Row, Sheung Wan; +852 9583 8590

The Baker & the Bottleman

British chef Simon Rogan, the man behind popular concepts Roganic and Aulis, just unveiled his latest concept: The Baker & the Bottleman. The venue, located in Wan Chai’s Lee Tung Avenue, is a bakery by day and a natural wine bar by night. The contemporary bakehouse, led by executive chef Oli Marlow and focusing on sustainability and seasonality, serves traditional English treats such as Breakfast Muffin cooked with semolina and filled with sausage patty, black pudding, brown sauce and fried egg, and a classic Cheese and Ham Toastie. Highlights from the diverse pastry selection include the chocolate Brownie, Pine and Strawberry Jam Doughnuts and Blueberry Swirl.

The Baker & the Bottleman, No. G14 and G15, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai; +852 2386 8933

Popinjays

Just in time to celebrate the Year of the Water Tiger, Popinjays’ famed seafood brunch is getting a new look. The feast starts with a sumptuous and diverse selection of seafood offerings, including oysters, sashimi, Boston lobster and cured salmon. Additionally, the gourmet experience now features a made-to-order live tartare station serving both beef and fish, a melting wheel of Raclette and a pasta station.Don’t forget to leave some space for the dessert buffet.

Popinjays, The Murray, 22 Cotton Tree Dr, Central; +852 3141 8888

Maka Hiki Tropical Bar & Grill

Maka Hiki Tropical Bar & Grill is now open in the up-and-coming Tai Hang neighbourhood. An oasis of exotic drinks and eats, the trendy venue brings the best of tiki culture to Hong Kong. Food and drink offerings, inspired by the tropical islands of the Indian Ocean, Caribbean and Southeast Asia, include Mauritian Tamarind, Mango and Pineapple Salad; Hawaiian Poke Tuna; and the rum-based Maka Hiki Punch with tart maraschino liqueur and grapefruit.

Maka Hiki Tropical Bar & Grill, 2/F, The Corner House, Little Tai Hang, 98 Tung Lo Wan Rd, Tai Hang; +852 2155 1777

Bacchus Wine & Restaurant

A Japanese sea urchin and black Angus beef sirloin roll with Shiso and pickled Shimeji mushrooms is now served at newly opened Bacchus Wine & Restaurant, a go-to destination for passionate wine lovers and foodies alike.

Bacchus Wine & Restaurant, 3/F, Hollywood Centre, 233 Hollywood Rd, Sheung Wan; +852 3750 5200

“Where to Eat in Hong Kong in February 2022” is a part of a monthly series, check back every month for more recommendations

The post Where to Eat in Hong Kong This February 2022 appeared first on Prestige Online - Hong Kong.

There's no better way to mark the occasion than with good food — and lots of it. Here's our pick of the best Chinese New Year luxury puddings and treats.

With the start of the new lunar year just around the corner, stock up on the best desserts on offer. Turnip puddings (also called radish cakes) are traditional Chinese dim sum snacks, commonly served in Cantonese yum cha. Don't underestimate the small dish — in Cantonese, its name “leen goh” or “loh bak goh” is a homophone for “year higher”, ushering in new heights of prosperity for the coming year.

And we adore the Chinese New Year chuen hup, or traditional candy box, portion of the holiday. A bright red circular box set enticingly open upon coffee tables, filled with all kinds of sweet and savoury treats — it's a time-honoured custom, along with the coconut and turnip puddings. Each neat little segment houses a treat with an auspicious meaning of its own: lotus seeds are symbolic signs of improved fertility; lotus root, of love; tangerines and kumquats sound phonetically similar to "gold"; melon seeds to money and wealth. Chocolate coins, well, are coins.

To celebrate new beginnings and the new year, we've compiled the best Chinese New Year luxury puddings and treats for you and your loved ones to welcome the Year of the Tiger with.

The Best Chinese New Year Luxury Puddings and Treats

China Tang

China Tang's artisan Chinese New Year puddings are a modern take on the classic recipe, serving up two whole new flavours to welcome the Year of the Tiger: a turnip pudding with dried tiger prawn and local preserved meat and a handmade rice pudding with Taiwanese brown sugar and purple rice. Both are crafted by executive chef Menex Cheung and dim sum chef Mok Wing Kwai, and come in these stunning gift boxes decorated with China Tang’s signature Narcissus pattern — symbolizing grace and fortune. You can order the puddings and pick them up from the restaurant.

China Tang Landmark, Shop 411-413, 4/F, LANDMARK ATRIUM, 15 Queen’s Road Central, Central; +852 2522 2148

Duddell’s

Michelin-starred Duddell's selection of Chinese New Year puddings is a trio of classic favourite flavours: turnip (HK$348), taro (HK$348) and a "New Year" Pudding (HK$298). Pick up one, all three, or a gift set including the restaurant's signature X.O. Sauce. It's all packaged in a specially designed gift box created in collaboration with G.O.D. (Goods of Desire), with an ornate hand-drawn pattern typical of the embellishments found on Chinese teacups and soup bowls, a nod to its Hong Kong heritage. You can purchase at the restaurant or order online for delivery — find out more here.

We also love the look of the "Prosperous New Year Hamper", stocked with six traditional delicacies: a new year pudding; braised South African 5 head abalone with Duddell’s Abalone Sauce; a signature X.O. Sauce; homemade walnut cookies; Veuve Clicquot Ponsardin, Yellow Label Brut, Champagne; and Fook Ming Tong Fuding Jasmine Mao Feng Tea.

Duddell’s, 1 Duddell Street, Central; +852 2525 9191

Godiva

To no one's surprise, it's all about the chocolates at Godiva. The Belgian chocolatier has drawn up a new motif for the Year of the Tiger, auspicious red and gold packaging printed with swimming koi and a tiger portrait set amongst crackling fireworks as a symbolic image of wealth. For the chocolates, the bijou creations feature the same lucky tiger motif over the surface and are packed in three distinct flavours: Raspberry Orange White chocolate, Pecan Praliné Milk chocolate and 85% Dark Ganache chocolate. Order before 31 January to enjoy special offers including free gifts, including a complimentary box of chocolates, or 10% off any purchase of HK$688. Find out more and order here.

Godiva, various locations across Hong Kong

Little Bao

Little Bao is paying tribute to lucky colour red with a beetroot turnip cake, replacing turnip with fresh beetroot for a natural bold red cake. Ingredients include Sam Hing Lung rose wine sausages, Thai dried shrimp and natural seasoning for extra-healthy eating. You can also opt for the taro cake, made with Okinawan sweet potato and fresh taro for an extra soft and pillowy texture, and also to help boost the immune system. You can order them and more here.

Little Bao, 1-3 Shin Hing Street, Central; +852 6794 8414

Marco Polo Hongkong Hotel

Marco Polo Hongkong Hotel is celebrating the new lunar year with traditional Chinese recipes, serving up three classic puddings — a savoury Chinese Turnip Cake with Conpoy made from Chinese sausage and Jinhua ham; a sweet Coconut Pudding with Gold Leaf decorated with golden leaf glutinous rice and coconut milk; and a Water Chestnut Cake filled with crunchy water chestnut pieces. Bottles of homemade XO Chilli Sauce are also available to order. You can find out more here.

Marco Polo Hongkong Hotel, No. 3 Canton Road, Harbour City, Tsim Sha Tsui, Kowloon; +852 2118 7283

Ming Court

Located inside Cordis, Michelin-starred Ming Court is offering an array of festive treats to ring in the Lunar New Year. Executive Chef Li Yuet Faat has prepared three auspicious puddings: a coconut Chinese New Year Pudding; an abalone, conpoy, and air-dried preserved meat and turnip pudding; and a red date and coconut pudding. Go for the deluxe Chinese New Year hamper, with a coconut pudding, homemade XO sauce, South African premium 12 head abalone and more. You can order it here.

Ming Court, Level 6, 555 Shanghai Street, Cordis, Mong Kok, Kowloon; +852 3552 3301 

Rosewood Hong Kong

Rosewood Hong Kong is offering an array of Chinese New Year sets for gifting, featuring everything from traditional puddings to homemade XO sauce, festive candies, afternoon tea sets and more. Don't miss the well-wishes themed hampers: Harvest (HK$9,988), Fortune (HK$3,388), and Joy (HK$2,288) — for every CNY hamper purchased, Rosewood will donate 5% of the proceeds to support ImpactHK and their work to support those experiencing homelessness in Hong Kong. Find out more here.

We also love the clever Chinese New Year advent calendar from Rosewood — rather than counting down, you count on from the first day of the lunar calendar into the new Year of the Tiger. The whole set holds 15 special treats from the hotel, one for each day of the Chinese traditional holiday that lasts for two weeks. Tug open the jewel-toned drawers to discover a selection of delicious snacks from fortune cookies and egg rolls to XO sauce, palmiers, nougats, ginger candies and crunchy peanut bites. Much better than your usual melon seeds. You can order it here.

Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui, Hong Kong, +852 3891 8732

Paul Lafayet

No crème brulée from Paul Lafayet this Chinese New Year. What you can get, though, is the patisserie's Lucky Tiger Gift Box with French illustrator Emilie Sarnel's hand drawing of two dancing tigers. The gift box set pulls open to reveal three different tiers featuring a whole afternoon experience: “Cookirons" — a cookie-based iteration of the brand's famous macaron; jasmine and hojicha tea tins with pots of honey in the second and a special fine bone china porcelain dish at the base to hold it all. The plate is specially tailored to the Year of the Tiger, featuring a sketch of two smiling tigers amongst a flowery meadow filled with macarons. You can order it online here.

Paul Lafayet, various locations across Hong Kong

Saicho

So this might not fit into traditional Chinese candy boxes, but it will still sit very prettily amongst red-adorned decor around the home. For the Year of the Tiger, Saicho has launched a very special creation of only 900 bottles — Eight Immortals — featuring the special Dan Cong Oolong tea grown atop Phoenix Mountain's Tian Liao village in Guangdong. From harvest to roast and rolling, the Dan Cong Oolong leaves are looked after by a qualified tea master. The result is a fragrant blend that adheres to the leaves' distinct complexity: bright notes of ginger mango and tangerine that rounds into a bitterness, then herbal, the likes of anise, fennel and tarragon. With Eight Immortals' earthy savouriness, Saicho recommends pairing with traditional Chinese New Year dishes including Chinese steamed fish and tang yang (glutinous rice dumplings). You can shop Saicho's Chinese New Year selection here.

Smith & Sinclair

Candy box fillings will be extra exciting with the addition of Smith & Sinclair treats, they're made after your favourite tipples! The UK-based brand crafts vegan-friendly gummies — or "Edible Cocktails" — from anything, including classic Gin & Tonic to special concoctions like Passionfruit Mojito. For the Year of the Tiger, the brand has designed a special red, tiger-printed sleeve as a symbol of good luck and fortune. These can be fitted over any of Smith & Sinclair's nine signature sets, from spirit-based "Gin Obsessed" or "Tequila Time" to themed "Love Box" or "Night In". You can order and find out more here.

Sugarfina

Sugarfina's candy cubes are a delight, both to give and receive. For this Chinese New Year, the confectioner has crafted a series of Candy Bento Boxes for easy gifting (and enjoying!) — with anything from a single cube to a lucky set of eight, featuring the brand's sweet creations in fun, auspicious names. There's the Lotus Flowers flavoured with lychee, Tangerine Bears, berried-flavoured Royal Roses and Golden Pearls. If not for the sweets within, get this set for the beautifully artistic packaging: a hand-crafted shadow box of red and gold decor motifs of lanterns, flowers and a temple to mark new beginnings.

Sugarfina, various locations across Hong Kong

The Peninsula Boutique & Café

One of the traditional elements of the Year of the Tiger is the big cat's head, symbolising strength and good health. Inspired by traditional Chinese "tiger head shoes" worn by children, the Peninsula Boutique & Café is celebrating the new year with plenty of tiger head-decorated gift sets — you can hang the box up as a Chinese New Year decoration! Pick up the festive "Robust Tiger Gift Set" (with cookies, candies, chocolate, tea and more), and any of the Chinese New Year puddings. You can find out more here.

The Peninsula Boutique & Café, The Peninsula Arcade, Salisbury Road, Tsim Sha Tsui, Kowloon; +852 2696 6969

Venchi

You may be spoilt for choice with Venchi's range of Chinese New Year gift boxes, but one thing's for sure: the range of lucky red and gold packaging all feature the Italian brand's signature 140-years, Piedmont Master Chocolatiers-approved sweets. Pick up The Chinese New Year Double Layer Hexagon Gift Box, an extensive collection of the brand's favourite chocolates: Cremini, Chocoviar, Truffles, and Dubledoni. Or consider the Chinese New Year Round Hamper, which features Venchi's latest creation Gianduja N.3 with Hazelnut, and is a close replica of the traditional chuen hup with the rounded exterior and organised sections within.

Venchi, various locations across Hong Kong

Yat Tung Heen

Led by celebrated chef Tam Tung, Michelin-starred Yat Tung Heen is celebrating the new year by bringing back its highly sought-after turnip pudding, classic Chinese New Year pudding and the restaurant's signature gift box (which includes housemade premium XO sauce, candied walnuts and hand-selected Ginseng Oolong tea leaves). And to minimise the environmental impact of the gifting season, each pudding is thoughtfully packaged in a 100% recyclable eco-friendly paper box. You can find out more here.

Yat Tung Heen, Level B2, Eaton HK, 380 Nathan Road, Kowloon, Hong Kong, +852 2710 1093

Ying Jee Club

Two Michelin-starred Cantonese restaurant Ying Jee Club is serving the finest delectable pastry duo, a savoury turnip pudding with conpoy and air-dried meat and a sweet coconut milk pudding with red bean and Ceylon tea. Both are handcrafted daily by executive chef Siu Hin-Chi, who has amassed 20 Michelin stars over the past decade alone — rest assured, the preservative-free puddings epitomise the highest standard of Cantonese cuisine in both texture and flavour. You can order in-person at the restaurant, or by calling 2801 6882 or emailing reservation@yingjeeclub.hk — find out more here.

Ying Jee Club, Shop G05, 107 & 108, Nexxus Building, 41 Connaught Road Central; +852 2801 6882

(Hero image courtesy of Yat Tung Heen, featured image courtesy of Duddell's, image 1 courtesy of China Tang)

The post Michelin Guide 2022: The Stars in Hong Kong Announced appeared first on Prestige Online - Hong Kong.

There's no better way to mark the occasion than with good food — and lots of it. Here's our pick of the best Chinese New Year luxury puddings and treats.

With the start of the new lunar year just around the corner, stock up on the best desserts on offer. Turnip puddings (also called radish cakes) are traditional Chinese dim sum snacks, commonly served in Cantonese yum cha. Don't underestimate the small dish — in Cantonese, its name “leen goh” or “loh bak goh” is a homophone for “year higher”, ushering in new heights of prosperity for the coming year.

And we adore the Chinese New Year chuen hup, or traditional candy box, portion of the holiday. A bright red circular box set enticingly open upon coffee tables, filled with all kinds of sweet and savoury treats — it's a time-honoured custom, along with the coconut and turnip puddings. Each neat little segment houses a treat with an auspicious meaning of its own: lotus seeds are symbolic signs of improved fertility; lotus root, of love; tangerines and kumquats sound phonetically similar to "gold"; melon seeds to money and wealth. Chocolate coins, well, are coins.

To celebrate new beginnings and the new year, we've compiled the best Chinese New Year luxury puddings and treats for you and your loved ones to welcome the Year of the Tiger with.

The Best Chinese New Year Luxury Puddings and Treats

China Tang

China Tang's artisan Chinese New Year puddings are a modern take on the classic recipe, serving up two whole new flavours to welcome the Year of the Tiger: a turnip pudding with dried tiger prawn and local preserved meat and a handmade rice pudding with Taiwanese brown sugar and purple rice. Both are crafted by executive chef Menex Cheung and dim sum chef Mok Wing Kwai, and come in these stunning gift boxes decorated with China Tang’s signature Narcissus pattern — symbolizing grace and fortune. You can order the puddings and pick them up from the restaurant.

China Tang Landmark, Shop 411-413, 4/F, LANDMARK ATRIUM, 15 Queen’s Road Central, Central; +852 2522 2148

Duddell’s

Michelin-starred Duddell's selection of Chinese New Year puddings is a trio of classic favourite flavours: turnip (HK$348), taro (HK$348) and a "New Year" Pudding (HK$298). Pick up one, all three, or a gift set including the restaurant's signature X.O. Sauce. It's all packaged in a specially designed gift box created in collaboration with G.O.D. (Goods of Desire), with an ornate hand-drawn pattern typical of the embellishments found on Chinese teacups and soup bowls, a nod to its Hong Kong heritage. You can purchase at the restaurant or order online for delivery — find out more here.

We also love the look of the "Prosperous New Year Hamper", stocked with six traditional delicacies: a new year pudding; braised South African 5 head abalone with Duddell’s Abalone Sauce; a signature X.O. Sauce; homemade walnut cookies; Veuve Clicquot Ponsardin, Yellow Label Brut, Champagne; and Fook Ming Tong Fuding Jasmine Mao Feng Tea.

Duddell’s, 1 Duddell Street, Central; +852 2525 9191

Godiva

To no one's surprise, it's all about the chocolates at Godiva. The Belgian chocolatier has drawn up a new motif for the Year of the Tiger, auspicious red and gold packaging printed with swimming koi and a tiger portrait set amongst crackling fireworks as a symbolic image of wealth. For the chocolates, the bijou creations feature the same lucky tiger motif over the surface and are packed in three distinct flavours: Raspberry Orange White chocolate, Pecan Praliné Milk chocolate and 85% Dark Ganache chocolate. Order before 31 January to enjoy special offers including free gifts, including a complimentary box of chocolates, or 10% off any purchase of HK$688. Find out more and order here.

Godiva, various locations across Hong Kong

Little Bao

Little Bao is paying tribute to lucky colour red with a beetroot turnip cake, replacing turnip with fresh beetroot for a natural bold red cake. Ingredients include Sam Hing Lung rose wine sausages, Thai dried shrimp and natural seasoning for extra-healthy eating. You can also opt for the taro cake, made with Okinawan sweet potato and fresh taro for an extra soft and pillowy texture, and also to help boost the immune system. You can order them and more here.

Little Bao, 1-3 Shin Hing Street, Central; +852 6794 8414

Marco Polo Hongkong Hotel

Marco Polo Hongkong Hotel is celebrating the new lunar year with traditional Chinese recipes, serving up three classic puddings — a savoury Chinese Turnip Cake with Conpoy made from Chinese sausage and Jinhua ham; a sweet Coconut Pudding with Gold Leaf decorated with golden leaf glutinous rice and coconut milk; and a Water Chestnut Cake filled with crunchy water chestnut pieces. Bottles of homemade XO Chilli Sauce are also available to order. You can find out more here.

Marco Polo Hongkong Hotel, No. 3 Canton Road, Harbour City, Tsim Sha Tsui, Kowloon; +852 2118 7283

Ming Court

Located inside Cordis, Michelin-starred Ming Court is offering an array of festive treats to ring in the Lunar New Year. Executive Chef Li Yuet Faat has prepared three auspicious puddings: a coconut Chinese New Year Pudding; an abalone, conpoy, and air-dried preserved meat and turnip pudding; and a red date and coconut pudding. Go for the deluxe Chinese New Year hamper, with a coconut pudding, homemade XO sauce, South African premium 12 head abalone and more. You can order it here.

Ming Court, Level 6, 555 Shanghai Street, Cordis, Mong Kok, Kowloon; +852 3552 3301 

Rosewood Hong Kong

Rosewood Hong Kong is offering an array of Chinese New Year sets for gifting, featuring everything from traditional puddings to homemade XO sauce, festive candies, afternoon tea sets and more. Don't miss the well-wishes themed hampers: Harvest (HK$9,988), Fortune (HK$3,388), and Joy (HK$2,288) — for every CNY hamper purchased, Rosewood will donate 5% of the proceeds to support ImpactHK and their work to support those experiencing homelessness in Hong Kong. Find out more here.

We also love the clever Chinese New Year advent calendar from Rosewood — rather than counting down, you count on from the first day of the lunar calendar into the new Year of the Tiger. The whole set holds 15 special treats from the hotel, one for each day of the Chinese traditional holiday that lasts for two weeks. Tug open the jewel-toned drawers to discover a selection of delicious snacks from fortune cookies and egg rolls to XO sauce, palmiers, nougats, ginger candies and crunchy peanut bites. Much better than your usual melon seeds. You can order it here.

Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui, Hong Kong, +852 3891 8732

Paul Lafayet

No crème brulée from Paul Lafayet this Chinese New Year. What you can get, though, is the patisserie's Lucky Tiger Gift Box with French illustrator Emilie Sarnel's hand drawing of two dancing tigers. The gift box set pulls open to reveal three different tiers featuring a whole afternoon experience: “Cookirons" — a cookie-based iteration of the brand's famous macaron; jasmine and hojicha tea tins with pots of honey in the second and a special fine bone china porcelain dish at the base to hold it all. The plate is specially tailored to the Year of the Tiger, featuring a sketch of two smiling tigers amongst a flowery meadow filled with macarons. You can order it online here.

Paul Lafayet, various locations across Hong Kong

Saicho

So this might not fit into traditional Chinese candy boxes, but it will still sit very prettily amongst red-adorned decor around the home. For the Year of the Tiger, Saicho has launched a very special creation of only 900 bottles — Eight Immortals — featuring the special Dan Cong Oolong tea grown atop Phoenix Mountain's Tian Liao village in Guangdong. From harvest to roast and rolling, the Dan Cong Oolong leaves are looked after by a qualified tea master. The result is a fragrant blend that adheres to the leaves' distinct complexity: bright notes of ginger mango and tangerine that rounds into a bitterness, then herbal, the likes of anise, fennel and tarragon. With Eight Immortals' earthy savouriness, Saicho recommends pairing with traditional Chinese New Year dishes including Chinese steamed fish and tang yang (glutinous rice dumplings). You can shop Saicho's Chinese New Year selection here.

Smith & Sinclair

Candy box fillings will be extra exciting with the addition of Smith & Sinclair treats, they're made after your favourite tipples! The UK-based brand crafts vegan-friendly gummies — or "Edible Cocktails" — from anything, including classic Gin & Tonic to special concoctions like Passionfruit Mojito. For the Year of the Tiger, the brand has designed a special red, tiger-printed sleeve as a symbol of good luck and fortune. These can be fitted over any of Smith & Sinclair's nine signature sets, from spirit-based "Gin Obsessed" or "Tequila Time" to themed "Love Box" or "Night In". You can order and find out more here.

Sugarfina

Sugarfina's candy cubes are a delight, both to give and receive. For this Chinese New Year, the confectioner has crafted a series of Candy Bento Boxes for easy gifting (and enjoying!) — with anything from a single cube to a lucky set of eight, featuring the brand's sweet creations in fun, auspicious names. There's the Lotus Flowers flavoured with lychee, Tangerine Bears, berried-flavoured Royal Roses and Golden Pearls. If not for the sweets within, get this set for the beautifully artistic packaging: a hand-crafted shadow box of red and gold decor motifs of lanterns, flowers and a temple to mark new beginnings.

Sugarfina, various locations across Hong Kong

The Peninsula Boutique & Café

One of the traditional elements of the Year of the Tiger is the big cat's head, symbolising strength and good health. Inspired by traditional Chinese "tiger head shoes" worn by children, the Peninsula Boutique & Café is celebrating the new year with plenty of tiger head-decorated gift sets — you can hang the box up as a Chinese New Year decoration! Pick up the festive "Robust Tiger Gift Set" (with cookies, candies, chocolate, tea and more), and any of the Chinese New Year puddings. You can find out more here.

The Peninsula Boutique & Café, The Peninsula Arcade, Salisbury Road, Tsim Sha Tsui, Kowloon; +852 2696 6969

Venchi

You may be spoilt for choice with Venchi's range of Chinese New Year gift boxes, but one thing's for sure: the range of lucky red and gold packaging all feature the Italian brand's signature 140-years, Piedmont Master Chocolatiers-approved sweets. Pick up The Chinese New Year Double Layer Hexagon Gift Box, an extensive collection of the brand's favourite chocolates: Cremini, Chocoviar, Truffles, and Dubledoni. Or consider the Chinese New Year Round Hamper, which features Venchi's latest creation Gianduja N.3 with Hazelnut, and is a close replica of the traditional chuen hup with the rounded exterior and organised sections within.

Venchi, various locations across Hong Kong

Yat Tung Heen

Led by celebrated chef Tam Tung, Michelin-starred Yat Tung Heen is celebrating the new year by bringing back its highly sought-after turnip pudding, classic Chinese New Year pudding and the restaurant's signature gift box (which includes housemade premium XO sauce, candied walnuts and hand-selected Ginseng Oolong tea leaves). And to minimise the environmental impact of the gifting season, each pudding is thoughtfully packaged in a 100% recyclable eco-friendly paper box. You can find out more here.

Yat Tung Heen, Level B2, Eaton HK, 380 Nathan Road, Kowloon, Hong Kong, +852 2710 1093

Ying Jee Club

Two Michelin-starred Cantonese restaurant Ying Jee Club is serving the finest delectable pastry duo, a savoury turnip pudding with conpoy and air-dried meat and a sweet coconut milk pudding with red bean and Ceylon tea. Both are handcrafted daily by executive chef Siu Hin-Chi, who has amassed 20 Michelin stars over the past decade alone — rest assured, the preservative-free puddings epitomise the highest standard of Cantonese cuisine in both texture and flavour. You can order in-person at the restaurant, or by calling 2801 6882 or emailing reservation@yingjeeclub.hk — find out more here.

Ying Jee Club, Shop G05, 107 & 108, Nexxus Building, 41 Connaught Road Central; +852 2801 6882

(Hero image courtesy of Yat Tung Heen, featured image courtesy of Duddell's, image 1 courtesy of China Tang)

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And… we’re back to summer of 2020, when months of lockdown was the norm. Having maintained a solid effort to keep low and trackable cases, Hong Kong was able to return to a normal life for most of 2021. But early 2022 seemed to have other plans for us with new social distancing rules being recently implemented.

Following the latest announcement by the Hong Kong government, the city will once again be under strict social distancing rules starting 7 January (today), for at least two weeks. The news broke many plans and motivated resolutions, with restrictions on large events, gyms and international travel. 

Despite the reimposition of strict social distancing rules, if you still want to enjoy your January, read on to learn exactly the do’s and don’ts in Hong Kong, as well as what's open, and who had to close.

Hong Kong's Social Distancing Rules: Here's What You Need to Know

Masks

In all public places — public transports, malls, supermarkets, office buildings, and parks — wearing a mask remains mandatory.

However, for hiking, running or exercising at an outdoor park, masks are not required.

Group gatherings

The maximum number of people in a group gathering is now set at four. 

The maximum penalty for an individual participating in unaccepted gathering is $5,000, an increase from the previous amount of $2,000.

Additionally, as announced by the government, “any person who participated in a prohibited group gathering; organises a prohibited group gathering; owns, controls or operates the place of the gathering; and knowingly allows the gathering” is fined a maximum of $25,000.

Dining 

New dining restrictions taking effect on 7 January require restaurants to close from 6pm to 5am for dine-in services, meaning only take-aways for dinner. However, go ahead and still catch up with friends for lunch, tea, early dinner, all of that, just as long as it’s before 6pm. (See an updated list of restaurants that have adjusted their hours here.) Category C and Category D businesses are allowed to seat tables of 4 and 6 respectively, but still need to close dine-in after 6pm.

Additionally, new dining regulations go into effect 24 February 2022 that require customers must have had at least one COVID-19 vaccination to be able to dine-in at restaurants. Scanning the LeaveHomeSafe app remains mandatory, along with temperature checking upon entry.

Bars and clubs

All bars, pubs, nightclubs, karaokes, mahjong and tin kau parlours and party rooms will be closed from 7 January until further notice. 

Daily activities 

Unfortunately, all public and private gyms, pools and sports facilities will be closed from 7 January for two weeks until further notice.

Per the government announcement, these regulations will be reviewed on 14 January.

Entertainment

Entertainment facilities including theme parks, museums, gaming arcades, bowling alleys, live entertainment venues and ice skate rinks will be closed from 7 January until further notice.

Travel 

Only HKID holders are permitted to enter Hong Kong, and all arrivals have to undergo mandatory quarantine in designated hotels for 21 days. Announced on 5 January, flights to Hong Kong from the following countries; the UK, USA, Australia, Canada, France, India, the Philippines, and Pakistan are banned for two weeks. This applies to both direct and transit flights from 8 January until 21 January 2022. 

Schools

The government has ruled that schools can remain open.

Work

Per the government announcement, offices and workplaces are allowed to remain open, but business are encouraged to have their employees work from home if possible.

Outdoor activities 

Although gyms may be shut, Hong Kong boasts the most beautiful hiking trails and camping sites. Outdoor activities are welcome to enjoy, but keep in mind to not go in more than a group of four.

Staycations 

If you've booked a relaxing staycation, don’t cancel it just yet! Hotels will remain open while imposing strict hygiene procedures. The maximum number of guests permitted in one hotel room is 4, and up to 8 for a suite room. 

Weddings 

Weddings are still allowed to continue, but on a much much smaller scale — perfect if you’re not planning a massive celebration, anyway. Wedding gatherings are limited to 20 people, and no food or drinks are allowed to be served at ceremonies. In the case the celebration is at restaurant or catering premises, regulations of six people per table must be followed. 

For updated information on inbound travel click here

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It's ba-ack. No more dinner dine-ins after 6pm starting today.

Hong Kong's restaurant scene is resilient and well-versed in the art of quick adapting when it comes to precarious dining rules and restrictions. Some restaurants have shifted their opening hours entirely: lunch is now breakfast, and dinner, lunch. Not dunch, no, please, don't start that. Let's just call it as it is: early dinner or late lunch. Others, meanwhile, have swiftly switched to become stop-and-go takeaways only.

But there's no need to call it quits on fun meals out with friends. Just do it in the afternoon. And in groups of 2, or 4, or 6. If you can figure all that B/C/D stuff out. Start drinking at 11am — it's 5pm somewhere and right here, right now could really use with a little booze. This list will be your guide through the next two weeks, should questions like "Where should — can — I eat" arise. And do keep those local neighbourhood spots in mind — they'll appreciate every order they can get, especially now.

22 Ships

Dine-in at 22 Ships will be available from 12 to 6pm every Tuesday to Sunday. But if you take your order to go (takeaway and delivery from 4:30 to 8:30pm) and pick it up yourself, the Spanish-style tapas bar will offer a 10% discount (code: PICKUP10) on any orders. Otherwise, complimentary delivery is eligible for any order over HK$800.

22 Ships, G/F, 22 Ship Street, Wan Chai, Hong Kong

Amber

At chef Richard Ekkebus's Amber, lunch menus are expanded to three, four or six courses served from 12 to 3:30pm with the addition of Amber Discovery, a four-course tasting menu of signatures from the two-Michelin star destination. The menu also comes with a complimentary glass of bubbly starting from 2:30pm. On weekends, both the four-course Amber Unlimited lunch menu and six-course Full Amber Experience will be available from 12 to 3:30pm.

Amber, 7/F, The Landmark Mandarin Oriental, 15 Queen's Road, Central, Hong Kong, +852 2132 0066

Bacchus

Bars may be closed for now, but Bacchus is our little secret to surviving. They also do a fantastic selection of wines that'll surely be a worthy alternative to your usual Happy Hour spot. The restaurant has also curated two set menus that showcase its Asian-influenced French cuisine in either a three-course Discovery menu or a six-course Chef Tasting menu. Otherwise, à la carte is always an easy choice. Bacchus will be open daily, ending to Sundays, from 11:30am to 6pm.

Bacchus, 9/F, Barlock Centre, 3 Yiu Wa Street, Causeway Bay, Hong Kong, +852 5465 9016

Bâtard

For tucked-away modern French bistro Bâtard, seating times have been sectioned into two sessions that will run every day of the week from Monday to Sunday: Daily lunch service from 11:30am to 1:30pm and daily early dinner service from 2 to 6pm. Both time-slots will serve either a set menu or à la carte options.

Bâtard, G/F, 165-166 Connaught Road West, Sai Ying Pun, Hong Kong

Bibi & Baba

There won't be set lunches at Bibi & Baba for now, but you can still get a taste of the fragrant curry crab and Hainanese chicken during these two weeks as the restaurant opens from Tuesday to Sunday at 12 to 6pm for dine-ins. Takeaway is available in two sessions: 11am to 12:30pm and 5pm to 8:30pm. À la carte only.

Bibi & Baba, 1-7 Ship Street, Wan Chai, Hong Kong, +852 2555 0628

Black Sheep Restaurants

Black Sheep's full portfolio will be available for easy home enjoyment via the Group's dedicated delivery service, GO, while service hours have been adjusted to either an 11am or 12pm opening that runs until 6pm. Specific timings are as follows:

• Ho Lee Fook: Dine-in from 12 to 6pm; takeaway and delivery from 6 to 9:30pm on Tuesdays to Sundays.

Check back for updates.

Castellana

That delicious Castellana carbonara you have been daydreaming about will have to wait. Just till lunchtime, though, fortunately, since the Piedmontese restaurant will be still open for Monday to Saturday, but from 12 to 3pm only.

Castellana, 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong

CHACHAWAN

CHACHAWAN makes things just a little easier for those who love a bit of their regional Isaan-style serves. Opening hours are set from 12 to 6pm, every Monday to Sunday (Takeaway: 12 to 10pm). Even better yet, they will be hosting a very happy Happy Hour from 12 to 5:15pm — finish off that email and head on over.

CHACHAWAN, 206 Hollywood Road, Sheung Wan, Hong Kong

Cultivate

For the first time, Cultivate will be serving lunch service. Chef Leonard Cheung has put together a lunch tasting menu (HK$1,288) available from Wednesday to Sunday in four different seatings: 11:45am, 1pm, 2pm (fit for 3 to 4 guests) and 2:15pm.

Cultivate, Shop A, G/F, 27-29 Elgin Street, Central, +852 5303 1230

Censu

Chef Shun Sato will be serving Censu's refined, izakaya-style serves (don't miss the potato salad, trust me!) from 12 to 5pm daily. Takeaway will be available until 9pm.

Censu, G/F, 29-30 Gough Street, Central, Hong Kong

Chino

Beloved Kennedy Town spot, Chino, will be just accepting takeaway and delivery orders from Monday through Friday. Loyal patrons will have to switch their weekday visit for the weekend, where the modern Mexican-Japanese hangout will open for dine-in service on Saturday and Sunday, from 12 to 6pm only.

Chino, G/F, 1B - 1C New Praya, Kennedy Town, Hong Kong

Duddells

Fortunately for those who rave endlessly about the brunch at Duddells, it's still on every Saturday and Sunday from the very lazy hours of 12 to 3pm. Also, Happy Hour resumes every Monday to Sunday from 3 to 6pm.

As for dining in, Duddells' Main Dining Room will be open Monday to Sunday from 12 to 6pm, as will be the 4/F Salon. Dim sum-accompanying gallery walks are still on the cards, if you're ever stuck at home wondering for a list of things to do this month.

Duddells, Level 3, Shanghai Tang Mansion, 1 Duddell Street, Central, Hong Kong

Écriture

During these moments, we try our very best to find solace wherever we can. Something like a two Michelin meal which at least give us something to look forward to. Also, yes to a proper meal not out of a takeaway box — Écriture will now be doing two rounds of lunch service: 12 to 3pm and 3 to 6pm, respectively.

Écriture, 26/F, H Queen's, 80 Queen's Road Central, Central, Hong Kong

La Rambla

La Rambla's modern Catalan cuisine is still on the menu as the harbouview restaurant makes a shift to all-day dining, serving their signature paella pans from 11:30am to 6pm. Have it for breakfast!

La Rambla, Shop 3071 - 73, L3, ifc mall, Central, Hong Kong, +852 2661 1161

Locanda Dell' Angelo

Happy Valley's Locanda dell' Angelo's homey Italian serves can now be enjoyed either as a very early lunch (beginning at 11am to 3pm) in either three- or four-course lunch every Monday to Friday, or an early dinner from 3pm to 6pm from Monday to Sunday. Choice is all yours.

Take away is available from 11am-7pm on foodpanda, with an additional 15% discount for self-pick up orders.

Locanda Dell' Angelo, G/F, 12 Yuen Yuen Street, Happy Valley, Hong Kong, +852 3709 2788

Margo

You will still be able to stop by intimate brasserie Margo for a spot of chef Mario Paecke's modern European serves; their doors are open every Monday to Saturday from 11:30am to 6pm for dine in. There's also takeaway and delivery at the restaurant from 6 to 10pm if you miss the last seating, otherwise select menu serves are also available on Leading Nation's own concierge program, Alfred's. Which feels like a better option, in my opinion, since we're all (the lucky ones, anyway) back to working in bed and lounging in our pyjamas at home.

Margo, Shop 6, G/F, The Galleria, 9 Queen's Road Central, Central, Hong Kong, +852 2130 7731

Pirata Group

All of Pirata Group's venues  — meaning Pici, Pirata, Chaiwala, The Optimist, Pizza Project, TMK, Honjo, The Sixteenth — will adjust their opening hours from 11-6pm, with the exception of Stanley-based Pane e Latte, which will open from 8am to 6pm. The Group will also be relaunching its "Drunch" menu series (it's Dinner + Lunch for anyone who hasn't caught on), available from 3:30 to 6pm.

Roganic

Sure, you can stop by Simon Rogan's brand new The Baker and The Bottleman down at Lee Tung Avenue for a taster of the signature soda bread — but it won't really be the same. Luckily, the relaxed dining room will still serve it signature British-inspired farm-to-table plates from 12 to 2:30pm on Tuesday to Friday, and 12 to 3pm on Saturday and Sunday.

Roganic, UG08, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong, +852 2817 8383

SOMM

Fortunately the signature weekday breakfast remains unchanged (7:30 to 10:30am). But those headed over for the venue's signature bistro-style French fare will have to time their visit to between 12 to 4:30pm for a SOMM meal. Or a SOMM Early Dinner, featuring an impressive menu selection of starters, mains and desserts, which will be served from 2:30 to 4:30pm.

As for the weekends, breakfast remains unchanged from 8 to 11am. Brunch will shift from 11am to 4pm; SOMM Early Dinner from 4 to 5:30pm; and drinks are set to run all day from 11am to 5:30pm.

SOMM, 7/F, The Landmark Mandarin Oriental, 15 Queen's Road, Central, Hong Kong, +852 2132 0033

Tate Dining Room

Look, the way to surviving these 14 days? Find a good distraction. A pretty distraction. Something like chef Vicky Lau's delicate aesthetic and beautifully arranged plates at Tate Dining Room. Lunch (or dinner, depending on you) will be served from 12 to 4pm and is sure to be a sight for sore (and fed-up) eyes.

Tate Dining Room, G/F, 201 Hollywood Road, Sheung Wan, Hong Kong, +852 2555 2172

Yardbird

Turns out Yardbird's Michelin-starred skewers are worthy lunchtime options, too. We'll be here all afternoon working our way down the delicious menu. The buzzy Sheung Wan venue will shift its dine-in opening hours to 12 to 6pm, with takeout available until 9pm.

Yardbird, Shop A & B, G/F, Winsome House, 154-158 Wing Lok Street, Sheung Wan, Hong Kong, +852 2547 9273

Yung Kee

Yes, we hear you: very unfortunate timing considering Chinese New Year is just a couple weeks away. For family reunions, or anyone who's pining for a taste of Cantonese classics, Yung Kee will be open daily from 11am to 6pm serving delicious à la carte favourites along with two takeaway menus perfectly deigned for large, quietly celebrating groups.

Yung Kee, 32-40 Wellington Street, Central, +852 2522 1624 

Header image courtesy of Bacchus

The post Sorry, No Dine-ins Past 6pm! But These Restaurants Have Adjusted Opening Hours for Late Lunches and Early Dinners appeared first on Prestige Online - Hong Kong.

At his newly opened restaurant Estro, Antimo Maria Merone pushes the boundaries of Neapolitan dining. We talk to the chef about his country’s cuisine and its bold evolution beyond the peninsula.

Entering Estro, chef Antimo Maria Merone’s new restaurant in Central’s Duddell’s Street, you’re transported into another dimension. Clearly influenced by art, a millennial aesthetic, auteur movies and, in a very subtle way, the chef’s hometown of Naples, the spacious dining room looks like no other restaurant in Hong Kong.

However, don’t expect to find Amalfi lemons on the tables or pseudo-vintage chairs from traditional trattorias of the 1960s. Instead, Merone worked with celebrated designer André Fu to create a space that takes inspiration from the elegant salotti (living rooms) of the 19th century. Fu reimagined this concept by adding contemporary furniture, eccentric wallpapers and a dash of cosmopolitan elegance, which you’ll also find in Merone’s haute Italian menu.

Merone is part of an avant-garde of Italian chefs who are trying to redefine the meaning and evolution of their cuisine around the world. Although he strongly believes that what he’s doing at Estro isn’t unique, he’s determined to show the diversity, adaptability and fine-dining potential of Italian food. Beyond comfort and simplicity, which made the cuisine from the peninsula one of the most popular and well-known in the world, there’s indeed a lot more to explore.

Merone talks here about Italian cuisine, the meaning of authenticity and the concept behind Estro.

Chef Antimo Maria Merone on Estro

Tell us about your career.

I started cooking professionally when I was 25, which is pretty late. I had a 10-year gap from some of my colleagues because I studied finance first and decided to follow my passion later. Professionally, I started cooking in Berlin. Then, prompted by my family, I went to Alma [cookery school] to study Italian cuisine. After that, I worked for Philippe Léveillé at Miramonti l’altro, and that’s why I moved to Asia because he opened a restaurant in Hong Kong and I came here as his head chef. In 2014, I started working with chef Umberto Bombana and moved to Macau in 2015 to helm Otto e Mezzo Bombana there, where I worked for six years. Estro is my first personal project. My wife, who’s a local fashion designer, was heavily involved in the aesthetics of the restaurant and came up with a lot of details that make the restaurant what it is.

What’s the idea behind Estro and how long did it take you to finalise the concept?

Estro is a dream that has been in my drawer for a long time and that luckily became reality. I’d been thinking of opening my own space for a while but I didn’t even know where to do it. I was in Macau and I couldn’t even visualise my restaurant. Last year I got stuck here in Hong Kong because of Covid and I started thinking that maybe it was the right time to focus on what I wanted to do and to start working on a concept or a business plan. I put down some ideas and I started to visualise what I had in my mind in terms of the aesthetics of the space, the food I wanted to serve and the story behind the restaurant. I also started to talk to potential investors and I created a small deck.

What I wanted from the beginning was a strong sense of heritage. I’m from Naples and even though I’ve spent more than half of my life abroad, it’s still the place that has a special place in my heart and it always will. The idea was to create a restaurant with Naples in its heart and the rest of the world in its mind. I’m proud of my origins and they represent a big source of inspiration, but at the same time, they’re not limiting my creativity of the possibilities of what I can do and explore.

Estro, which means inspiration in Italian, is diverse. Yes, we’re trying to refine some historical dishes but we’re also trying to use ingredients that don’t exist in the South of Italy and, taking it out of context, we approach it in a Neapolitan or completely different way. I want the food to be essential, evocative and it has to represent me. I’m not saying Estro is special or unique, but it’s distinctively mine.

Talk us through the restaurant’s design and aesthetic.

I had several meetings with André Fu, who designed the space and did an amazing job. I basically gave him some references about Napoli, the old town and the aristocratic salottos typical of the 19th century, located in huge apartments with high ceilings. We have some retro-chic elements, wallpaper and other references to that. All these inspirations have been reimagined through the eyes of André, a local designer who translated this for Hong Kong. He said before that the space is inspired by my character, which he considers to be eclectic.

Do you think Estro could work in Italy?

Yes, actually. The approach is contemporary and it could also work in Naples. Of course, the connection between the market, the dishes and the idea behind them is always direct. So, maybe, it could be even easier for me to serve this food there, because some dishes are really a click into your memory. If you’re a kid from the South, you’ll instantly recognise the inspiration behind these reinterpreted dishes in a second. Here, it’s different. I’m telling a story that most people are experiencing for the first time. If I were in Italy, I’d probably use more Asian ingredients and influences, because it’s part of my story and who I am.

Do you think the perception of Italian cuisine as fine dining is changing?

Absolutely. And I’m super happy to be part of this era in which Italian food is kind of evolving. Not the food itself, but the conception of what Italian cuisine is and what can be done with it. Outside of Italy, it’s been extremely difficult for my colleagues who came before me to change the perception most people have of our cuisine. There are very few examples of people who’ve been successful in trying to push the boundaries of Italian cuisine outside of the country.

One is definitely Luca Fantin in Tokyo, who’s been doing it for 10 years. He’s pushing and pushing to change this conception and show how diverse, complicated and interesting Italian food can be. It’s really hard and reductive to summarise our cuisine to, say, 10 comforting dishes that everyone loves. There are so many regional differences and dishes and ramifications inside each region.

What’s even more fascinating is that, while we have an ancient history, Italy is a new country. We’ve been unified for 160 years. Each area has a very different history and therefore culinary tradition and heritage. Nobody has ever written an encyclopaedia of Italian food where everything is categorised and classified. Italian cuisine isn’t codified like French cuisine is, for example. There’s a fascinating micro-diversity that gives countless possibilities. Even the concept of authenticity is very diverse depending on where you’re from and your experience.

How do you find the balance between tradition, innovation and telling a story in each dish?

The line is very thin. What I try to do is to keep the initial flavour of it alive and intensify it, to go into its roots to clean it up. With the first bite you need to experience the original flavour. I think the most important thing is to really push the intensity of the flavour to its full potential.

Can you talk us through one dish that represents your philosophy and Estro?

Our Genovese, which at first I thought was too rustic to put into the menu. It’s a super-traditional recipe from Naples, our ragù. What we do at home is to cook the pasta with the sauce and then use the meat afterwards as another dish. Here at Estro, I don’t cook the meat with the onions. The roasted onions become a jus and then, separately, I cook a short rib. This reminds me of the traditional sequence of eating it in my family, served in a small single bite.

This is the first restaurant you’ve opened as chef-founder. Were you scared before launching Estro?

Yes. A restaurant like this is a big investment. I’m turning 40 and I kept thinking, “This needs to work out.” Then there were all the expectations when we opened the restaurant. I was scared that we weren’t ready, that we weren’t where we needed to be. I think, in the end, I’m very satisfied, I think we opened at a time when we were ready to deliver the concept in the right way, in terms of service and the food we serve. Of course, there are still things we’re working on.

What are some of your favourite restaurants in Hong Kong?

VEA by Vicky Cheng, Caprice and Yardbird.

PHOTOGRAPHY ALISON KWAN

The post Avant-Garde Italian: Chef Antimo Maria Merone on Estro and Neapolitan Dining appeared first on Prestige Online - Hong Kong.

We talk to Peruvian chef Edwin Guzman, who’s reshaping Japanese restaurant Zoku with his Nikkei expertise.

Zoku, the elegant Japanese restaurant located on the second floor of The Hari hotel has welcomed Lima-native Edwin Guzman as head chef. With the appointment, the restaurant, which features a recently opened all-day dining terrace, is heading in a new direction.

Guzman has worked with some of the best chefs in Peru, mastering the art of Nikkei when the fusion cuisine was at the height of its popularity in Lima’s most prestigious kitchens and before it became a global sensation. At Zoku, he’s reshaping the traditional Japanese menu by adding dishes and influences that represent his career and the culinary tradition inspired by this marriage of two diverse cultures, which dates to the late 19th century.

We speak to Guzman about his career and his new journey at Zoku.

Chef Edwin Guzman on Zoku at The Hari Hong Kong

Tell us about your career.

I started cooking very young and I’ve always wanted to work for the best chefs. I worked for Gastón Acurio, one of the top chefs in Peru. Then I had the opportunity to work with chef Mitsuharu Tsumura of Maido, which is number seven on this year’s 50 Best Restaurants. I eventually became his number two and met Aldo Shimabukuro, who’s now our sous chef. Together, we were given the mission to open a restaurant in Macau by chef Mitsuharu. We brought the first Nikkei restaurant to Macau at Aji MGM Cotai.

At that time, around two years ago, I was coming to Hong Kong often because it was very good for me to discover new flavours, new techniques and new chefs. Eventually, I decided to join The Hari and work here in Hong Kong, which is one of the food capitals of the world and very challenging for a chef. Compared to Macau standards, this is a small hotel, which is great because we’re like a family and truly work together. At Zoku, I’m not behind Mitsuharu’s name. I’m bringing my experience and my heritage to the restaurant. I’m trying to give my personal Nikkei touch to the dishes.

What percentage of the menu is now Nikkei and what is still traditional Japanese?

Now it’s 25 percent Nikkei, as I joined only recently, but we’re definitely going to introduce more. The most important thing for us is to implement the changes gradually so we can get feedback from guests and see how it goes. I’m also adjusting and slowly bringing my style to the kitchen. It’s quite fun because I’m also learning a lot.

How did you get exposed to Japanese cuisine before joining Zoku?

I learnt a lot by working very closely with chef Mitsuharu, who worked in Japan. But I also went to Osaka to train with other chefs.

What are some of the new dishes that you’ve introduced?

We’re making nigiri sushi that’s pretty different from the traditional variety. We marinate sea bass with miso, which was done with black cod before. We have a new lamb dish as well.

Was it challenging for you to come up with a menu and take charge here at Zoku?

Hong Kong is challenging as a place. Everyone is always running and moving. When I arrived, I had to be ready for a tasting in three days and it was hard to find all the ingredients and organise everything. The restaurant was always open and running, so it was weird at the beginning to send out dishes that were not really mine, but this stimulated me a lot to adapt, to find the right suppliers and teach the staff how to execute the new recipes. It’s important to cook for your staff first so that they can appreciate your food and cook with passion, not just execute it. We changed 50 percent of the menu and we’ll do more.

What do you like the most about Hong Kong?

I like the history behind Hong Kong. I also love how everything is so organised and technological. The markets are amazing in the way they preserve traditions. So, there’s a great mix and balance of innovation and preservation.

What are your favourite ingredients to cook with?

As a Peruvian, definitely chilli. For us, it’s not about the spice, it’s about the taste. Potatoes, of course, as we have more than 4,000 types in our country. The third would be soy sauce.

The post Next Chapter: Chef Edwin Guzmán on Reshaping Zoku at The Hari Hong Kong appeared first on Prestige Online - Hong Kong.

Many may know him as the Thai Prince of South Korea – Nichkhun Buck Horvejkul has been taking the entertainment industry by storm ever since he first debuted in 2008 as part of the South Korean hip-hop boy group 2PM.

When the band took an official hiatus in 2017 to complete their mandatory military service, Nichkhun, who was born in the US to Chinese parents, stepped out to pursue his own personal interests outside of the band. To great success too, in 2019, he penned and released an album in South Korea, China and Thailand called Me. Dabbling in acting, Nickhun has also been cast in the upcoming Hollywood film Hong Kong Love Story alongside fellow actors Byron Mann and Kenneth Tsang, and will be appearing in a Thai horror film called CRACKED.

As 2PM prepares to make their comeback this year with its latest album MUST, we catch up with Nichkhun to see how he's getting along with his bandmates, the new album release and the exciting new world of acting he's found himself in.

Nichkhun, congratulations on 2PM's latest Album MUST. How does it feel to unite with your bandmates after a 5-year hiatus?

Thank you. It was like a dream come true for me to be able to make a comeback again after so many years in hiatus. Though I worked on my own projects during that time I have missed being together with the whole 2PM. We had a lot of fun during production and promotion. It felt like yesterday when we last released our album.

What was the most exciting thing about making the new album?

Just the fact that all 6 are back together was the most exciting part and the rest just followed along. The same 6 kids reunited for a fun comeback.

What's next for 2PM?

Well we have another mini album releasing in Japan and we are definitely looking for any opportunity to perform live on stage. Just waiting for this fog to be lifted.

Congratulations also on your Hollywood debut! Has this always been a dream for you?

I always picture myself living in Cali one day and I know I’m a person who cannot stop working. Having worked out there is a big reason for me to live there so yes being in Hollywood was always a dream for me. But it’s a dream I’m not taking lightly so if I’m going to keep trying to make it in Hollywood I need to make sure I’m always on point.

What can you tell us about Hong Kong Love Story?

I don’t want to spoil too much but I play a wealthy playboy who loves to party with my brother from another mother played by Byron Mann. I feel like we have good chemistry. We always have fun and try out things outside of the script all the time. This may be a character the audience has never seen me play before so I hope they like him.

You also have a horror film in Thailand coming up called CRACKED.

I like to challenge myself and I feel like I always choose romantic comedy types of films because I feel comfortable playing those roles. But with CRACKED it’s dark, it’s depressing, it’s thrilling, and it gets your heart pounding. So I thought it would be another big step in my acting career if I can carry this role. I worked really hard in preparation for the film as well. Hope the audience will like it.

You're often casted as the rich man in acting projects. Do you feel typcasted?

I must admit that I do have an image that the public thinks of when they see me or hear my name. And I want to break away from that especially if I want to continue my acting career. That is why I chose a movie like CRACKED to show my more serious side.

You've really taken on a range of projects from acting to voice acting and singing. Do you have a preference for acting or singing now?

I enjoy both acting and singing. Singing brought me to where I am today and that’s something I’ll always do. But acting is like a new career path that is still yet to be explored so while continuing to be in 2PM I will also work hard as an actor. As for people I want to work with will probably be my members in 2PM. Most of them are known for their acting skills and it will be so much fun if we get to all be in the same project.

You're also working on a project in China. Can you tell us more about it?

I recently joined a Chinese TV show called《追光吧！哥哥2》. It's a performance competition program and there are elimination rounds. I can't spoil too much but I can tell you that everyone on the show is a tough competitor so I will need to prepare well for every round. Hope the viewers enjoy seeing me on the show. I am also taking Chinese lessons so that I can communicate with people on the show.

CREATIVE DIRECTION AND STYLING ALVIN GOH
RETOUCHING SHENG YANG
HAIR JEAN T @ ATEN STUDIO
MAKE-UP ALVIN GOH

The post The Best White Truffle Menus to Try in Hong Kong This Season appeared first on Prestige Online - Hong Kong.

Tiramisu, which translates into English as "pick me up" of "cheer me up," is one of the simplest and yet appreciated Italian desserts in the country and around the world. As the team's resident Italian, I compiled a list of the best Tiramisu in Hong Kong.

This month, Ado Campeol, known as "the father of tiramisu," died at the age of 93 in Treviso, a city in the northeastern region of Veneto. The famous dessert was invented by Campeol's wife and a chef in the kitchens of his restaurant Le Beccherie and added to their menu for the first time in 1972. Since then, the coffee-flavoured creation has become a staple in both humble trattorias and fine dining establishments from New York to Rome and Asia.

While the original recipe features a short list of ingredients (finger biscuits, sugar, egg yolks, coffee, mascarpone cheese, cocoa powder and sometimes liquor), the concept has been adapted into many varieties of cakes and other desserts.

As there is no shortage of great Italian comfort food in Hong Kong, compiling this list was not as easy as I expected, but, after trying as many tiramisu as possible, here we are.

Where to Find the Best Tiramisu in Hong Kong

Grissini

We love it because: It features only the original ingredients, it's perfectly balanced and it's spooned out of a big bowl - just like a nonna would serve it on a Sunday.

Grissini, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai; +852 2584 7722

Pici

We love it because: the layering is great and the mascarpone cream is remarkably fluffy.

Multiple locations including Pici Central, 24, 26 Aberdeen St, Central; +852 2755 5233

Lucale

We love it because: it retains the same flavour profile of the traditional recipe but it plays with different texture. Lucale's Tiramisu includes coffee jelly, caramelised nuts and a crispy caramel shell.

Lucale, Shop A, 100 Third St, Sai Ying Pun; +852 3611 1842

La Camionetta

We love it because: the ladyfingers are perfect and the coffee flavour shines through.

La Camionetta, G/F, 12A Elgin St, Central; +852 6717 0536

Tosca di Angelo

We love it because: it's a high end - and yet comforting and absolutely delicious - version of the dessert that pays homage to Italian traditions with finesse.

Tosca di Angelo, International Commerce Centre (ICC), 1 Austin Rd W, Tsim Sha Tsui; +852 2263 2270

CIAK - In The Kitchen

We love it because: the ladyfinger sponge is great and the addition of coffee ice cream works really well.

CIAK - In The Kitchen, Shop 327-333, 3/F Landmark Atrium, 15 Queen's Road Central; +852 2522 8869

The post An Italian’s Guide to the Best Tiramisu in Hong Kong appeared first on Prestige Online - Hong Kong.

From a white truffle menu, to a Balinese feast, here’s where to eat in Hong Kong in November 2021.

Here's Where to eat in Hong Kong in November 2021

Poem

Popular Indonesian restaurant Poem has introduced a new autumn-winter menu. The selection follows Balinese traditions, while creating dishes that also capture the harmony between products and flavours. Appetisers include a vegan king mushroom pan seared and served with roasted beetroot sambal and garlic oil, and slow-cooked octopus with spicy balado sambal and sweet chilli sauce. Fresh seafood, a staple in Bali, takes centre stage in the restaurant’s new mains with dishes such as a whole grilled seabass marinated in a piquant chilli sauce, and Jimbaran lobster cooked with a bold barbecue sauce.

Poem, 5/F, LKF Tower, 33 Wyndham St, Central; +852 2810 6166

Gelato Messina

Blacksheep’s Gelato Messina recently opened on Pottinger Street. The group’s first traditional gelateria serves 35 classic flavours and an ever-changing line-up of specials, such as the grand creation featuring Hong Kong Milk Tea and Egg Tart.

Gelato Messina, 37 Pottinger St, Central

Duddell's

With the hairy-crab season in full swing, one-Michelin-star Cantonese restaurant Duddell’s has created a special limited-edition menu featuring Shanghainese hairy crabs from Hokkaido. The six-course Hairy Crab Tasting Menu with Sake pairing features popular Cantonese classics such as xiaolongbao and hairy-crab coral; braised rice noodles in ishinabe, and hairy-crab coral and steamed fresh whole Hokkaido hairy crab.

Duddell's, 1 Duddell Street, Central; +852 2525 9191

nüte

Inspired by science-driven nutrition, nüte celebrates health-conscious living with tasty food featuring natural ingredients. The latest addition to BaseHall, Central’s trendy food court, nüte’s menu includes ignature grab-and-go Icebar smoothies and smoothie bowls, designed to boost immunity or detox. Two varieties of wholesome tartines and Japanese grain bowls are also available for a down-to-earth snack or meal.

Basehall, Jardine House, Shops 9A, 9B and 9C LG/F, 1 Connaught Pl, Central; +852 3643 0865

Yung Kee

Yung Kee recently unveiled its revamped premises and menu in an effort to celebrate and revive Hong Kong’s traditional dining culture. Founded in 1936, the heritage restaurant and brand are particularly famous for its roast goose. Two floors of the historic location in Central have been refurbished to combine contemporary design and nostalgic elements. When entering the restaurant, guests can now admire Yung Kee’s original booth seating, an ode to its past as a dai pai dong.

Yung Kee, Yung Kee Building, Wellington St, Central; +852 2522 1624

Radical Chic

A dish of Tartufo Bianco e Amaretti (white truffle with Amaretti biscuits) can be enjoyed at upscale Italian restaurant Radical Chic as part of its new white-truffle degustation menu, which ushers in Piedmont’s “white diamonds” season

Radical Chic, ICC, Shop B1, Level 101, 1 Austin Rd W, Tsim Sha Tsu; +852 3618 7880

Bibi & Baba

Helmed by Head Chef Ho Wai-Kong, Bibi & Baba recently unveiled its new Off-Menu selection that features classic Singaporean and Malaysian dishes. The menu includes sambal stingray, Singaporean chilli crab, cereal prawns, beef rendang with rice and much more. Go hungry as the portions are bigger than normal. It’s worth noting that some of the dishes on the Off-Menu cannot be ordered a-la-carte. The set menu is only available by advanced 48-hours pre-order for a minimum of 6 guests for lunch and dinner.

Austin Miao, Branded Content Manager 

Bibi & Baba, 1-7 Ship St, Wan Chai; +852 2555 0628

Little Bedu

In celebration of its third anniversary, Middle Eastern restaurant Bedu is expanding its brand with the launch of Little Bedu, a takeaway-only concept also located on Gough Street. An extension of executive chef Corey Riches’ values and passion for modern Middle Eastern cuisine, the restaurant serves creations inspired by the region’s vast culinary traditions. New signatures include Jordan, with lamb and labneh; Beirut, with spiced chicken and tabouli; and Egypt, with falafel and hummus.

Little Bedu, Shop 2, G/F, 49-51a Gough St, Central

Felix

This autumn, Jay Gatsby comes to Hong Kong to host a series of exclusive dinners at The Peninsula’s Felix. Inspired by a New York City speakeasy and a golden age of elegance and ground-breaking gastronomy, the immersive dining experience is organised in partnership with the award-winning Secret Theatre company. For the occasion, chef de cuisine Juan Gomez has prepared a selection of imaginative dishes whose origins can be traced back to the glamorous decade of a century ago.

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

“Where to Eat in Hong Kong in November 2021” is a part of a monthly series, check back every month for more recommendations

The post Where to Eat in Hong Kong This November 2021 appeared first on Prestige Online - Hong Kong.

Krug x Onion is here to pay tribute to one of the most versatile- and most humble - ingredients.

Few ingredients do as much to satisfy our tastebuds as the humble onion. Chopped, raw, roasted, pickled, fried, carmelised — the list goes on — the onion takes many forms, all of them delicious, but rarely does it play a starring role. Outside of French soups and sour cream pairings, it barely even gets mentioned by name. Until now.

For the latest edition of their "Krug X Single Ingredient" campaign, the Champagne house founded by Joseph Krug demands that attention be paid to the long-overlooked allium. It follows a house philosophy that each onion, like each plot of vines in a vineyard, is itself a single ingredient worthy of celebration.

Krug x Onion is the sixth ingredient to be recognised in the ongoing campaign, which launched in 2015, first spotlighting the potato, with egg, mushroom, fish and pepper each getting their respective moment in the years that followed. But this time, it's all about the onion.

To kick off Krug X Onion, 11 Krug Ambassade Chefs from nine different countries — including Hong Kong's Uwe Opocensky of Restaurant Petrus at Island Shangri-La Hong Kong — travelled to India to explore the myriad delicious, delightful and unexpected ways the onion could be be enjoyed, and to better understand why it became a staple ingredient in every cuisine across the globe.

With Krug Cellar Master Julie Cavil and former Krug Cellar Master & Deputy Director of the House Éric Lebel, the group spent three days in Jaipur, letting the sights and sounds and flavours around them inspire their culinary creativity to new heights, with the onion, of course, celebrated at the centre of it all.

Because no celebration is complete without Champagne, each dish was designed to be paired with a Krug Grande Cuvée, a blend of over 120 wines from more than ten different years; or a bold and expressive Krug Rosé, uniting the meticulous care and attention to detail of the House with that of the Krug Ambassade Chefs and lovers of Krug.

While Opocensky was the lone Krug Ambassade Chef from Hong Kong to travel to Jaipur, he was not the only participant from the city in this year's Krug x Onion campaign. A number of other local chefs have joined in to put their twist on the onion as well: Robin Zavou (The Krug Room at Mandarin Oriental, Hong Kong), Guillaume Galliot (Caprice at Four Seasons Hong Kong), Vicky Cheng (VEA) and Krug Lover Chefs including Agustin Balbi (Andō), Ricardo Chaneton (MONO) and Franckelie Laloum (Louise).

Best of all? The opportunity to taste each Chef's individual expression of this complex vegetable is all yours. So no more tears: Let's give the onion its due.

Caprice

The Chef: Guillaume Galliot

The Onion: Onion from Cevennes

The Dish: Onion Royale with saffron grapes, foie gras and crunchy brioche

Availability: Now

Price: HK$2,280 + 10% per guest as part of Caprice’s tasting menu

Petrus

The Chef: Uwe Opocensky

The Onion: Roscoff onion & banana shallots

The Dish: Onion tarte tatin

Availability: 17 September - 31 October

Price: HK$698 + 10% for dish + 1 glass of Krug Grande Cuvee

VEA

The Chef: Vicky Cheng

The Onion: White onion, red onion, shallots, Cipollini onion, chives

The Dish: French onion soup with grilled cheese

Availability: 17 September - 31 October

Price: Additional HK$680 for a dish + a glass of Krug Rosé as part of VEA's tasting menu

Andō

The Chef: Agustin Balbi

The Onion: Red onion

The Dish: "Tardes es San Telmo" — red onion consommé, almond cream, carabinero prawns

Availability: Now

Price: HK$1,888 + 10% as part of Andō's tasting menu

MONO

The Chef: Richard Chaneton

The Onion: Roscoff onion

The Dish: Roscoff onion, Paris button mushroom, black sesame condiment

Availability: From end of August onwards

Price: HK$1,480 (short menu) and HK$1,880 (long menu)

Louise

The Chef: Franckelie Laloum

The Onion: Cevennes onion

The Dish: Smoked and stuffed Cevennes onion with black truffle, 24 months comte cheese emulsion

Availability: 2 September onwards

Price: HK$328 a la carte, or part of the 6-course signature menu at HK$1,588

Missed your chance to taste one of the Chefs' inspired creations? This year's Krug x Onion book is available in all Krug Ambassades and partner restaurants, who will be celebrating the onion with menus and experiences through the end of the year. Portraits and recipes from the collection will also be featured on www.krug.com.

The post No More Tears: Krug x Onion Gives the Unsung Ingredient its Due appeared first on Prestige Online - Hong Kong.