Celebrity Life
How do expat chefs adapt to a new country?
New ingredients, new cultures, and new environments – renowned chefs share the challenges of working in a foreign land.
The post How do expat chefs adapt to a new country? appeared first on The Peak Magazine.
How do expat chefs adapt to a new country?
New ingredients, new cultures, and new environments – renowned chefs share the challenges of working in a foreign land.
For more stories like this, visit www.thepeakmagazine.com.sg.
The Top 7 Special Menus You Can’t Miss This June
Culled from Hong Kong’s always-hot dining scene, here are some of the most exciting menus to try this month. Be prepared for chef takeovers, collaborations melding divergent cuisines and seasonal specials -- these one-off opportunities are not to be missed.
Ecriture: 5-Course Caviar Menu
When: now until 30 June
Price: HK$2,888 + 10%
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Caviar Uni Tart at Ecriture[/caption]
Unless you’ve been living under a rock, chances are you’ve come across and lusted over Ecriture’s mouth-watering caviar photos all over Instagram. Executive Chef Maxime Gilbert of the two-Michelin-starred restaurant partners with Royal Caviar Club to develop five dishes that showcase the decadent yet delicate flavours of caviar. The most opulent (and Instagram-worthy) dish is served at the start of the meal: an iconic pairing of creamy Hokkaido sea urchin with celeriac whipped cream on a buckwheat shell tart, topped with a ridiculously generous amount of Cristal caviar. The special menu ends this month, so if you haven’t tried it yet this is your last chance, and if you have already -- then you know it’s worth revisiting.
Ecriture, 26/F, H Queen’s, 80 Queen’s Road Central, Central; +852 2795 5996
Man Wah: Exclusive Chinese Tea Pairing Menu
When: now until 28 June
Price: HK$1,588; three premium teas HK$300, wine pairing HK$780 + 10%
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Steamed winter melon, crab meat, carrot paste and egg white at Man Wah[/caption]
Man Wah has been an iconic destination for local and regional cuisines in Hong Kong for generations. The Michelin-starred Cantonese restaurant is now introducing a special tea-pairing menu featuring old and new dishes to perfectly complement its range of exclusive Chinese tea. The eight-course menu comes with three teas from Guizhou, Huizhou and Jiangxi, each distinct in its base, aroma and intensity, and all meant to enhance the flavours of Chef Wing-Keung Wong’s Michelin-starred specialties including a juicy baked half lobster with supreme broth, pan-fried wagyu with mastsutake mushroom and tossed angel hair with spring onions and crispy tea leaves. An additional wine pairing option is also available.
Man Wah, 25/F, Mandarin Oriental Hong Kong, 5 Connaught Road, Central; +852 2825 4003
Morton's The Steakhouse: Limited Edition Seasonal Menu
When: now until the end of summer
Price: ranges from HK$128 to HK$978
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Bone-in Filet Mignon and Roasted Cauliflower with Romesco Sauce at Morton's The Steakhouse[/caption]
If you like steak, you’ll have likely visited one of Hong Kong’s best steakhouses located in the Sheraton Hotel. And if you haven’t, then you better get yourself to Morton’s now. This season, they have a whole host of new and returning dishes that include summer flavours and a meat feast of epic proportions. Highlights include the new refreshing strawberry, arugula and goat cheese salad; the succulent return of Nueske’s bacon steak; and the generously meaty Prime New York steak flight, which features three medallions of steak made up of all natural Black Angus, USDA Prime and Snake River Farm Premium Wagyu Strip, or the limited-time-only Bone-in Filet mignon. Make sure to bring a big appetite!
Morton's The Steakhouse, The Sheraton Hotel Hong Kong, 4th Level, 20 Nathan Road, Kowloon; +852 2732 2343
Rech by Alain Ducasse: La Riviera d’Alain Ducasse 5-Course Menu
When: from 1 June to 31 July
Price: HK$1,288 + 10%
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Warm Artichokes "Barigoule" at Rech by Alain Ducasse[/caption]
Rech by Alain Ducasse continues its culinary voyage through France, making a pitstop in the south for the months of June and July. Premium fresh seafood, which is native to the region and the French Riviera, is caught along the beautiful coastline and is now also available on this special menu. Executive Chef Guillaume Katola introduces Rech’s rendition of the bouillabaisse -- a melting pot (literally) of fresh ocean flavours using scorpion fish, red mullet, monkfish and John Dory, reinventing the traditional fisherman soup from 18th-century dish into a flavourful blend and signature of the one-Michelin-star restaurant and Provençal cuisine.
Rech by Alain Ducasse, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 2313 2323
à nu Retrouvez-Vous: Caviar & Champagne Menu
When: 3 & 4 June
Price: HK$2,450 & HK$2,980 + 10%
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Seasonal Hana-sansho with wagyu beef on rice at à nu Retrouvez-Vouz[/caption]
With two Michelin stars under his belt, chef Shohei Shimono of à nu in Tokyo brings his culinary concept to Hong Kong. À nu meaning “just as it is” in French, is the exact characterisation of the restaurant -- each dish showcases one specific ingredient and is given a voice by accentuating its flavours with complementing elements. For two nights only, chef Shimono himself will be in Hong Kong to present two special nine-course tasting menus, the first in partnership with W3 caviar on 3 June, and the final with Henri Giraud Champagne. Expect to be wowed by opulent ingredients such as fresh uni, baby clams, firefly squid, wagyu beef and seasonal fish.
À nu retrouvez-vous, Shop OTE 402, Ocean Terminal, Tsim Sha Tsui; +852 2770 6222
Robuchon au Dôme: Robuchon’s Devotion Gala Dinner
When: 8 June
Price: HK$4,200 + 10%
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Le Crabe Mille Guille of Tomato and Crab Meat at Robuchon au Dôme[/caption]
With three Michelin stars for the past 11 consecutive years, need we introduce Robuchon au Dôme? Robuchon’s family of chefs -- Eric Bouchenoire, Tomonori Danzaki and François Benot join Robuchon au Dôme’s Julien Tongourian to continue the late Jöel Robuchon's legacy through a collaborative menu dedicated to the culinary legend's devotion to his art. This extremely rare menu is available for one night only at Grand Lisboa Hotel.
Robuchon au Dôme, Level 43, Grand Lisboa Hotel, Avenida de Lisboa, Macau; +853 8803 7878
VEA x JL Studio: Chinese x French Four Hands 22-Course Menu
When: 12 & 13 June
Price: HK$2,380; wine and cocktail pairing HK$780 + 10%
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Signature Banana Curry by JL Studio at VEA Restaurant and Lounge[/caption]
It’s no news that the guys at VEA like to collaborate with top international culinary masters -- you may remember their successful partnerships with chef Bee Satongun of Paste (Bangkok) and chef Julien Royer of Odette (Singapore). This time, chef Vicky Cheng is joining forces with guest chef Jimmy Lim of JL Studio in Tai Chung. Both chefs are bringing eight small bites, two main courses, a dessert and their Asia’s 50 Best Restaurant title to the table -- serving each guest 22 dishes in one sitting. The concept behind the duo come from a culinary pairing of Chinese and French cuisine; honouring our hometown food served at dai pai dongs and cha chaan tengs.
VEA Restaurant & Lounge, 29 & 30/F, The Wellington, 198 Wellington Street, Central; +852 2711 8639
The post The Top 7 Special Menus You Can’t Miss This June appeared first on Prestige Online - Hong Kong.
Is there such a thing as Singapore cuisine?
It's a question that's as old as the quest for our national identity.
The post Is there such a thing as Singapore cuisine? appeared first on The Peak Magazine.
Is there such a thing as Singapore cuisine?
It's a question that's as old as the quest for our national identity.
For more stories like this, visit www.thepeakmagazine.com.sg.