Celebrity Life

Hong Kong's ever-changing dining scene is constantly evolving.

So much so, that it can get a little difficult to keep track of it all, let alone remember to book and try the new restaurants that have caught your eye. From brand new concepts to fresh venues and additional locations, here is our guide to seven of Hong Kong's most promising new restaurants to try right now.

Well, what are you waiting for...

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It might be a while before we can step back into a restaurant for dine-in, but we can still get the Michelin-star experience, for delivery or takeaway.

The post Michelin-star restaurant delivery and takeaway as we enter Phase 1 of safe re-opening appeared first on The Peak Magazine.

It might be a while before we can step back into a restaurant for dine-in, but we can still get the Michelin-star experience, for delivery or takeaway.

For more stories like this, visit www.thepeakmagazine.com.sg.

As the world attempts to navigate through these current challenging times, so does chef Maxime Gilbert of Hong Kong’s two-Michelin-star restaurant Écriture. Ahead, he tells us how he plans to innovate and evolve.

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It’s late afternoon on a weekday in April when I walk into Écriture, the two Michelin-star contemporary French restaurant headed by executive chef Maxime Gilbert. To my surprise, I’m asked to wait, because the restaurant is still full of lunchtime diners. I’m confused and even doubtful – many restaurants I’ve visited in the past few weeks have been as empty as a politician’s promises. Intrigued, I take a peek around the corner to see if this is indeed true and my eyes widen as they take in the busy room. Can Hong Kong, along with its restaurants, be on the road to recovery at last?

You may already have dined at Écriture and are familiar with its exceptionally creative cuisine, as well as the special kind of theatre that Gilbert presents. Not in the sense of dry ice and superfluous plating tricks, but in the stagecraft service and table-side carving, and the shows of smoking put on especially for you. Dining here is an experience – and it’s one worth revisiting as the change of seasons brings with it new produce and therefore new recipes and menus to savour.

Named after the French word for “writing”, the restaurant’s story began when it opened its doors in 2018. Its genre, or rather cuisine, is contemporary French but, as Gilbert explains, it’s also about “going back to basics”. Underpinned by traditional French cooking, his cuisine focuses on respecting produce as the basis of every plate of food he serves. It’s where nonessential components are removed, where real cooking takes place and where the true flavours of the produce can be found.

[caption id="attachment_206613" align="alignnone" width="1329"] The Écriture kitchen at work[/caption]

"If there are ever any small herbs or flowers on the plate it's because it brings something to the dish,” says Gilbert. “It’s not there to just make it beautiful. If the dish is beautiful, it’s because the produce is beautiful; the cooking is beautiful. Not because of the plate.”

We start at the beginning of Gilbert’s story. “Even at a young age, I’ve always loved cooking and eating. My family are all gourmands – we love to eat.” It was this love of food and eating that sparked his interest in becoming a chef. His introduction to fine dining, however, came from his father who worked in the cognac industry and would return home after travelling the world with stories about the top chefs he’d met. Thus inspired, Gilbert went on to study and train to become a world-class chef, dreaming of achieving a Michelin star at his own restaurant one day.

That dream became a reality when Écriture was awarded two Michelin stars within six months of opening and retained its stars this year too. “It’s not what we work for, but it means a lot to us,” he says. Asked whether he now dreams of three stars, he says “yes” without a second’s thought, adding “but it takes time”.

[caption id="attachment_206614" align="alignnone" width="1524"] Chef Maxime Gilbert prepares the Brittany Langoustine dish from his new Library of Flavours tasting menu[/caption]

His determination to achieve this is something he learned from the world-renowned and celebrated French chef Yannick Alléno. As the latter’s protégé, Gilbert cut his teeth at a number of high-end establishments including the Hotel Le Meurice in Paris, La Grande Table Française in Marrakech and Stay by Yannick Alleno at the Shangri-La in Beijing. Asked what it was like to work with Alléno, Gilbert says with a laugh, “It was hard, but it was good.”

“I was 21 when I arrived to work with him. He’d just taken over Le Meurice, and he said: it’s one star, but I come here for three stars, that’s the goal.” After three years, Alléno and his team, including Gilbert, achieved the highest accolade of three Michelin stars. “I still have a very good relationship with Alléno. I talk to him very often and he always has good advice.”

Thereafter, Gilbert became the head chef at Hong Kong’s Amber. It was there that he came to understand how a restaurant – and not just a kitchen – is run. “This experience taught me a lot. It wasn’t easy. We opened seven days a week for breakfast, lunch and dinner. It was non-stop,” he recalls. “It’s good to work in a place like this as it will quickly show you that you cannot be a little princess.”

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Gilbert’s next chapter has been realised today at Écriture. During my visit, he prepares several dishes from his new Library of Flavours tasting menu, which features four to seven courses made with produce from French farmers, producers and suppliers. The reason, as Gilbert explains plainly, is because “I’m French and I love French produce, so I support France”. Our chat meanders into the state of Hong Kong’s food and beverage industry, how restaurants all around the world have been hit extremely hard, and that this is his way of supporting his native country during this time.

New dishes, as always, spotlight the produce. One highlight, Green Asparagus, uses the legendary spears from Pertuis, which are braised in seawater brought in from Brittany, before being topped with thin slices of beef ham-cured John Dory, which hails from a small family-run supplier in northwestern France. The Brittany Langoustine is fragrantly steamed in Vin Jaune, one of the rarest French wines, and is complemented by the fresh green peas of spring and a claw bouillon infused with liquorice. A Parisian butcher supplies its finest meat for the Roasted Blanc de Blanc Lamb, which is grounded with the earthy flavours of grilled maitake, sorrel and a silky uni miso cream.

“We’re very lucky in Hong Kong, as we’re one of not many cities that are still open,” says Gilbert. “But we need to adapt. To have a profitable business, to keep our team, to not lose jobs, we have to create revenue. So we need to be creative.”

[caption id="attachment_206618" align="alignnone" width="1451"] The tasting menu finishes with Lychee, served with aloe vera, lychee sorbet and caviar with mint bouillon[/caption]

To adapt, Écriture is in survival mode by temporarily switching to a tasting menu only, while Gilbert is also offering a weekend lunch to satisfy guests who are no longer travelling and must remain in Hong Kong. He’s also been drumming up creative ideas to keep going, such as a new delivery menu, and he’s taking part in online culinary classes and live chef talks. Among the latter will be a collaboration with chefs Anatoly Kazakov of Selfie and Vladimir Mukhin of White Rabbit, both of which are considered Moscow’s most progressive restaurants.

On the subject of recovery, Gilbert expresses his anxious uncertainty. "To be honest," he says, "everyone is suffering and I don't know how it will go.” It’s an emotion many of us have felt in recent times. Fortunately, it’s not long before I catch a glint of resilience in his eyes and a positivity in his voice that says he won’t go down easily. With that, I’m reminded of the important – and in my opinion necessary – role that fine dining restaurants play in this story. They're the table of luxury and the plate to escapism that we need, especially now, and I vow never to take them for granted again.

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It will become the 33rd destination covered by the French restaurant guide.

The post Michelin to launch in Malta in 2020 appeared first on The Peak Magazine.

It will become the 33rd destination covered by the French restaurant guide.

For more stories like this, visit www.thepeakmagazine.com.sg.

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.

New Seasonal Menu at Aulis

[caption id="attachment_167381" align="alignnone" width="533"] Grille Salad, Aulis.[/caption]

When: Now until October 31
Price: HK$1,480 +10%; Wine pairing +HK$680 +10%

British chef Simon Rogan has steadily won over hearts and stomachs citywide with his private fine dining concept Aulis and its casual contemporary counterpart Roganic. As autumn sets in, Chef Rogan is excited to share his new menu which takes advantage of seasonal ingredients found only at this time of year, both locally and abroad. His signature tartlets get a makeover with local baby Spanish mackerel with carrot purée and pickled apple, while other new dishes include Hokkaido scallop barbecued in its shell and served with smoked pike perch roe; and buttermilk, cherry custard and rosemary caramel served with hibiscus kombucha syrup.

Aulis, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay; +852 2817 8383

Furs, Feathers & Iode Wild Game Menu at Écriture

[caption id="attachment_167527" align="alignnone" width="853"] Yari Ika Farci Hare, Écriture.[/caption]

When: Now until October 31
Price: HK$2,288 + 10%

Chef Maxime Gilbert, of two Michelin-starred Écriture, is back at it again with his annual wild game menu just as we roll into the thick of hunting season. And this year, the fresh game from France and England is designed to pair with seasonal Japanese seafood to strike a beautiful balance that brings out the flavours of these seasonal ingredients. The 10-course menu features rare proteins such as grouse, hare, katsuo fish, partridge, spear squid and doe, while seasonal accompaniments including persimmon and white truffles add that extra touch of autumn as we adjust to the colder months. The Furs, Feathers & Iode menu is available a la carte for lunch and as a tasting menu for dinner.

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

New Seasonal Menu at Senti

[caption id="attachment_167383" align="alignnone" width="1200"] Monkfish with leek, foie gras and cep, Senti.[/caption]

When: Now until October 31
Price: HK$880 +10%

Newcomer to the Hong Kong dining scene is Senti, a contemporary European restaurant dedicated to redefining the traditional fine dining experience by offering a more relaxed ambiance and innovative menu. Helmed by Chef Alex Law who previously earned recognition with Ryne, the fine dining, Chef’s Hat-rated restaurant he opened in Melbourne with partner Donovan Cooke. Senti offers seasonal tasting menus using ingredients sourced locally and from France and across Europe. The Hong Kong debut introduces a six-course tasting menu, demonstrating his sophisticated culinary skills with dishes like octopus with chorizo and capsicum, lobster with daikon, grape and cappuccino, and monkfish with leek and foie gras.

Senti, 3/F, Parekh House, 63 Wyndham Street, Central; +852 2668 4088

Pierre

[caption id="attachment_167384" align="alignnone" width="4912"] Chef Pierre Gagnaire, Pierre.[/caption]

When: October 7 to 12
Price: HK$1,988 + 10%

Legendary chef Pierre Gagnaire returns to his two Michelin-starred restaurant Pierre at Mandarin Oriental to present his signature Italian dishes from his Italian restaurant Piero TT to Hong Kong. The seven course degustation menu includes veal and white truffle paste ravioli, Blue lobster risotto, veal chop Milanese-style with artichoke salad, and of course, the most iconic Italian dessert: tiramisu with burrata ice cream. These special dishes are also available à la carte.

Pierre, Mandarin Oriental Hong Kong, 5 Connaught Road Centra, Central; +852 2825 4001

Chef Bo Bech for PDT Hong Kong

[caption id="attachment_167385" align="alignnone" width="4480"] Geist Spicy Harissa Hotdog, PDT.[/caption]

When: October 8 to 14
Price: Average spending starts at approximately HK$350

When at PDT, it’s almost customary to treat yourself to a little sinful snacking – and by that we mean the speakeasy’s bar menu of hotdogs. This October, cookbook writer and TV Chef Bo Bech will be joining master mixologist Jim Meehan in Hong Kong for the last series of the bar’s star-studded hotdog series for 2019. New to the menu is Bech’s Geist Spicy Harisssa Hotdog -- a loaded grilled pork dog topped with his own take of harissa using sweet red peppers, red chilli pepper, red onion, garlic, coriander seeds, cumin and piment d’espelette garnished with coriander. The special hotdog series pays tribute to the first PDT in NYC which has a history of innovative culinary collaboration. Meanwhile, mixologist Jim Meehan will also bring exciting and imaginative cocktails to wash down the American staple food.

PDT, Landmark Mandarin Oriental, The Landmark, 15 Queen’s Road Central, Central; +852 2132 0033

6 Hands Menu at Casa Lisboa Gastronomia Portuguesa

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When: October 9
Price: HK$880 +10%; Wine pairing +HK$480 +10%

Three chefs from three cultures join together for one night only in a very special culinary collaboration. Chef Fábio Pombo of Casa Lisboa will be joined by Angelo Vecchio of Porterhouse and Jesus Pascual of Olé to present a combined effort of Portuguese, Italian and Spanish influences. The six-course, six-hands dinner is composed of the best dishes from each of the chefs and comes together in a curated menu that highlights the freshest seasonal ingredients and each chef’s unique cooking style.

Casa Lisboa, 2/F, Parekh House, 63 Wyndham Street, Central; +852 2905 1168

Guest Chef Bee of Paste at Mandarin Oriental

[caption id="attachment_167391" align="alignnone" width="1280"] Australian trout choo chee curry, Paste.[/caption]

When: The Krug Room October 16 & 17, Man Wah October 18 & 19
Price: The Krug Room HK$2,888 + 10% (includes to glasses of Krug Grande Cuvée 167ème Édition and a glass of Krug Vintage 2004); Man Wah HK$1,888 + 10%

Chef Bongkoch ‘Bee’ Satongun of Paste Bangkok needs no introduction. Ranked 28 on Asia’s 50 Best Restaurants in 2019 for her innovative Thai cuisine, and Asia’s Best Female Chef in 2018, chef Bee has made her name a prominent one in the culinary world. Having collaborated in Hong Kong previously, this time, she returns as resident chef at the prestigious Krug Room, where she will be presenting a nine-course menu for two nights.

Following her chef takeover at the private dining space, she will be partnering with chef Wing-Keung Wong of Michelin-starred Cantonese restaurant Man Wah. The pair will be designing a menu with each chef serving five of their own dishes to create a harmonious marriage of flavours from their respective cuisine. Dishes not to be missed include the flower crab with Chumporn roasted shrimp paste by chef Bee and steamed and sautéed egg with lobster, sea urchin and mini goldfish dumpling by chef Wong.

The Krug Room, Mandarin Oriental, 5 Connaught Road Central, Central; +852 2825 4014   

Man Wah, Mandarin Oriental, 5 Connaught Road Central, Central; +852 2825 4003

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World's 50 Best Rank 1 Chef Colagerco at Grill 58

[caption id="attachment_167392" align="alignnone" width="853"] Chef Mauro Colagreco, Mirazur.[/caption]

When: October 18 to 20
Price: Approximately MOP$2,000 +10%

It’s not often that a chance to enjoy the world’s finest European dining comes by. This October, the legendary Italian-Argentine chef Mauro Colagreco of Mirazur in Menton will pay a visit to MGM Cotai to showcase his dishes driven by quality seasonal ingredients and Mediterranean inspired cuisine. Awarded three Michelin stars and ranked first in World’s 50 Best Restaurants in 2019, chef Colagreco’s visit is one of the most anticipated guest chef visits in Macau this year. His menu will include Poultry velouté in green curry with crayfish, Char-grilled carabineros with chicken supreme, beurre blanc sauce and trout eggs, and Aveyron lamb rack with eggplants and anchovies.

Grill 58, MGM Cotai, Avenida da Nave Desportiva, Cotai, Macau; +853 8806 2318

Chef Bruno Oger of La Villa Archange at Gaddi’s

[caption id="attachment_167393" align="alignnone" width="1280"] Iced Fennel with Anise, La Villa Archange.[/caption]

When: October 21 & 22
Price: Lunch ranges from HK$1,288 to HK$2, 688 + 10%; Dinner HK$2,688 + 10%

French chef Bruno Oger, who earned two Michelin stars for La Villa Archange, takes his Mediterranean and Brittany influenced-cuisine to Gaddi’s in a collaboration with chef Albin Goblin. The two will join forces to offer a menu focused on modern interpretations of refined French classic gastronomy with fresh ingredients and delicate flavours. Chef Oger will be in Hong Kong for both lunch and dinner services, and diners can choose from four to seven courses at lunch and a seven-course prix fixe degustation menu in the evening.

Gaddi’s, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui; +852 2696 6763

Guest Chef Gordon Leung of Shangri-La Group at Shang Palace

[caption id="attachment_167394" align="alignnone" width="2652"] Deep-fried Stuffed Crab Meat in Shell, Shang Palace.[/caption]

When: October 24
Price: HK$1,600 + 10%

With his recent appointment as Corporate Chinese Executive Chef at Shangri-La Group, chef Gordon Leung lends over 30 years of culinary experience to a very special four hands dinner with Chef Daniel Cheung of Shang Palace at Kowloon Shangri-La. The duo will deliver an expertly curated menu of Cantonese and classic Chinese cuisine in the form of their signature dishes. The dishes are prepared and cooked in a way to emphasise the original flavours of the premium seasonal ingredients to bring forth the complex charred aromas known locally as wok hei. The most anticipated dishes include deep-fried stuffed crab meat in shell, oven-boiled cod with egg white and conpoy, and the delectable dessert platter, a signature of Shang Palace.

Shang Place, Kowloon Shangri-La, 64 Mody Road, Tsim Sha Tsui; +852 2733 8483

The post The Top 10 Special Menus You Can’t Miss This October appeared first on Prestige Online - Hong Kong.

French fine-dining restaurants Odette and Les Amis took home the coveted three-stars at 2019's awards reveal.

The post Singapore now has two 3 Michelin-starred restaurants appeared first on The Peak Magazine.

French fine-dining restaurants Odette and Les Amis took home the coveted three-stars at 2019's awards reveal.

For more stories like this, visit www.thepeakmagazine.com.sg.

We talk to the legendary Japanese chef about food, inspiration and modern-day sushi culture.

The post Chef Masa Takayama on Steak, Martinis and His Perfect Meal appeared first on Prestige Online - Hong Kong.

Catch these limited-time collaboration dinners with renowned chefs who have come to Singapore from overseas.

The post Collaboration dinners to book for January 2019 appeared first on The Peak Magazine.

Catch these limited-time collaboration dinners with renowned chefs who have come to Singapore from overseas.

For more stories like this, visit www.thepeakmagazine.com.sg.