Celebrity Life

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

Chef Devon Hou began her culinary career at Amber under the wing of Richard Ekkebus, then as a sous chef to Vicky Lau starting up Tate Dining Room, before moving overseas to London's Goring Hotel. Her journey then led her to a unique F&B opportunity unlike any other. Her role as Head Chef at Test Kitchen is beyond collaborations with the well known culinary celebrities. It's also thematic pop-up dinner series of her own and constant exploration with flavours and cooking techniques. We chat up the chef and find out where she eats when she's away from her kitchen and in someone else's dining room.

For an evening of fine dining…

[caption id="attachment_199406" align="alignnone" width="1000"] Prawns warmed in starfruit juice with herbs, Dewakan[/caption]

I had a very memorable dinner in Dewakan in Kuala Lumpur, Malaysia. The way the chef fuses Malaysian ingredients together impressed me the most, a close second [impressive element] would be the stunning night views.

Dewakan, Level 48, Skyviews Naza Tower, 10 Persiaran KLCC, Platinum Park, Kuala Lumpur; +017 697 8820

For a cheeky cheat meal…

[caption id="attachment_199405" align="alignnone" width="1280"] The Honest Burger, Honest Burgers[/caption]

Honest Burgers reminds me of the time I lived and worked in London. After a busy week of way too many hours, I would always enjoy having a burger with a milkshake to fill up my stomach and lighten up my mood.

Honest Burgers, several locations across the United Kingdom

For a romantic date night…

[caption id="attachment_199407" align="alignnone" width="964"] The Red prawn hot dog with Josper grilled prawn head is a must-order at Pica Pica[/caption]

It's no secret that I’m a tapas lover. Pica Pica is a tapas bar in Sheung Wan with an open-kitchen. I love the rich variety of food and sherry wine pairing for a date-night in a relaxing and good atmosphere.

Pica Pica, 317 - 321 Des Voeux Road Central, Sheung Wan; +852 2811 9880

For getting friends and family together…

[caption id="attachment_199411" align="alignnone" width="1200"] Fried mantis shrimp with garlic, Dragon King[/caption]

Dragon King is a frequented Chinese dim sum restaurant for family gatherings and dinners for every festivity. At least for my family.

Dragon King, several locations including:

Dragon King Causeway Bay, 12/F, World Trade Centre, 280 Gloucester Road, Causeway Bay; +852 2895 2288

For a healthy detox…

[caption id="attachment_199414" align="alignnone" width="960"] The Impossible Burger, Green Common[/caption]

Green Common, several locations including:

Green Common Wan Chai, 2/F, QRE Plaza, 202 Queen's Road East, Wan Chai; +852 3586 1968

For happy hour tipples…

Kozy is a Japanese teppanyaki place in Causeway Bay. The thing I like most about it is, both of the Japanese chefs are always there; maintaining the consistency and high quality of the food at a reasonable price. They open until late so this is absolutely my first choice of restaurant for happy-hour.

Kozy Okonomiyaki Teppanyaki, 9/F, Circle Plaza, 499 Hennessy Road, Causeway Bay; +852 2591 1281

The post Where Chefs Eat: Devon Hou of Test Kitchen appeared first on Prestige Online - Hong Kong.

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.

Room 309 x Jouer Atelier

When: Now through 14 September

Price: HK$250 + 10%

Tucked away within The Pottinger, Room 309 is a modern speakeasy helmed by Hong Kong’s most celebrated mixologist, Antonio Lai. To get us in the festive mood (with Mid-Autumn right around the corner), Jouer Atelier joins 309 for a special cocktail-macaron pairing experience. The pairing takes inspiration from the holiday and includes a cocktail served in a traditional paper lantern, with a dim sum steamer holding a white lotus, custard and date jam macaron. Reservations are a must as Room 309 limits servings to only 10 per day.

Room 309, The Pottinger, 74 Queen’s Road Central, Central, Hong Kong; +852 2308 3188

Giuseppe Zanoti Fall/Winter 2019 Afternoon Tea

When: Now through 15 September

Price: HK$418; additional glass of Veuve Clicquot Brut HK$270 + 10%

Inspired by the ethos of Giuseppe Zanoti’s Fall/Winter collection, Urban Beauty, Executive Pastry Chef Richard Long of The Ritz-Carlton reinterprets the aesthetics in an afternoon tea set. Enjoy six sweet delights and four savoury bites created to mirror the brand’s graphic and geometric elements, along with textured and exotic themes in the form of delectable finger food and exquisite desserts.

Café 103, Level 103, The Ritz-Carlton, West Kowloon; +852 2263 2270

Pirata Anniversary 4 Hands Dinner

When: 2 & 3 September at Madame Ching, 4 & 5 September at TokyoLima

Price: HK$350 + 10%

The guys at Pirata Group are celebrating their fifth anniversary with a series of festivities including a special four hands dinner by two of their top chefs: chef Son Pham of Madame Ching and chef Stephan Joubery of TokyoLima. The menu boasts signature dishes such as Kabocha – Mi – Hummas and Ccharred cabbage, home cured sashimi, pork neck katsu in a curry tomato sauce, and ponzu honey duck with pickled shallots. Each chef will take turns as guests in the other’s restaurant, bringing the carefully curated meal to both eateries.

Madame Ching, 5 Star Street, Wan Chai, Hong Kong; +852 2577 7227

TokyoLima, 18 – 20 Lyndhurst Terrace, Central, Hong Kong; +852 2811 1152  

Roganic Hong Kong x JAAN by Kirk Westaway

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/09/Untitled-design-535.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/09/FullSizeRender.jpg" right-caption="Roganic" left-caption="JAAN"]

When: 4 & 5 September

Price: HK$1,980; wine pairing HK$980 + 10%

In just six short months since the opening of Roganic and Aulis, chef Simon Rogan has proved to be a force to be reckoned with in the Hong Kong dining scene. This September, the celebrated chef is bringing more than just his inventive cooking to the table: He's teaming up with chef Kirk Westaway of JAAN in Singapore. The two British chefs are coming together for a second time in a four-hands collaboration, following the success of their first culinary partnership a few years back. Teaming up in Hong Kong this time, the two chefs will present a 10-course menu representative of their shared culinary ethos for experimental cuisine, showcasing the best of Britain’s seasonal offerings.

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

Tate Dining Room x Wing Lei Palace: A Taste of Autumn Stories

When: 4 & 5 September

Price: MOP 1,688; wine pairing MOP 1,000 + 10%

Chef Vicky Lau has made her name as one of Asia’s best female chefs with her tasting menu in the form of “edible stories” at Tate Dining Room. This September, she will focus on a special seasonal dinner in partnership with chef Tam Kwok Fung across the water at Wing Lei Palace in Macau. The 8-course meal merges the two chefs' culinary expertise in French-Chinese and traditional Chinese cuisine to express an autumnal narrative that showcases rare and seasonal ingredients.

Wing Lei Palace, Wynn Palace Macau, Macau; +852 8889 3663

Sühring Guest Chef at Mandarin Oriental

When: 12 & 13 September at The Krug Room, 14 September at Mandarin Grill & Bar

Price: HK$2,888 including a glass of Krug Grande Cuvée 167ème Edition; wine pairing HK$1,488 + 10%

The Sühring brothers of the eponymous two-Michelin-starred restaurant in Bangkok will be treating Hongkongers to a taste of their inventive German cuisine at Mandarin Oriental this month. Guests will experience an intimate 13-course dinner inspired by the brothers’ childhood memories, including beer garden specialties such as Leberkäse, the Swabian favourite Spätzle egg noodles with black truffles, and notable desserts like grandma’s secret-recipe eggnog.

Mandarin Oriental, 5 Connaught Road Central, Central, Hong Kong; +852 2825 4014

Pica Pica x Ichu Peru

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/09/DSC00443.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/09/DSC00469.jpg" right-caption="Chef Sang Jeong" left-caption="Chef Edgard Sanuy"]

When: 17 & 18 September

Price: Approximately HK$600

Following the success of their previous partnership earlier this year, chefs Edgard Sanuy and Sang Jeong from Pica Pica and Ichu Peru, respectively, are joining together again for a very special tapas menu. The two chefs will be showcasing four dishes, each representative of their culinary region of expertise, binding the vibrant flavours of Spain and Peru. Look forward to iconic plates like Iberico pork morcilla with baby squid in ink sauce, slow cooked Spanish Black Angus beef rib with romesco and pickled onions, Peruvian pita bread with soft shell crab and aji Amarillo and Octopus with leek purée and crispy leek. The tapas are designed to be ordered à la carte so guests have the option of selecting from the permanent menu as well.

Pica Pica, Kai Tak Commercial Building, 317 – 321 Des Voeux Road Central, Sheung Wan; +852 2811 9880

Ephernité x Le Du

When: 20 & 21 September

Price: HK$1,788; wine pairing HK$380 + 10%

Congratulations are in order as The Mira Hong Kong turns 10 this season. To celebrate, Whisk invites farm to table concept Ephernité of Taipei and one-Michelin-star Thai/French restaurant Le Du of Bangkok for a special four-hands menu. Both chefs will each present four dishes, paying homage to the passage of time and reflecting upon meaningful milestones of their careers. The menu has been carefully designed to achieve a perfect balance and showcase the modern techniques of Asian and French cooking.

Whisk, 5/F, The Mira Hong Kong, 118 – 130 Nathan Road, Tsim Sha Tsui; +852 2315 5999

La Rambla x Sucede

When: 24 & 25 September

Price: HK$1,600; wine pairing HK$668 + 10% (minimum of 4 people required)

You don’t need to travel all the way to Spain to try the cuisine of Michelin-starred restaurant Sucede. This month, chef Miguel Ángel Mayor pays Hong Kong a visit for the first time to guest chef at La Rambla and present his award-winning modern Valencian menu. Guests can expect seasonal signature dishes picked from various historical eras and inspired by traditional Roman-style banquets. Prepared to be wowed by fan favourites including Spanish sea cucumber with spinach and pork terrine, and beef loin with cured beef tongue and lentil caviar.

La Rambla, Level 3, ifc mall, 8 Finance Street, Central, Hong Kong; +852 2661 1161

Haku x La Maison de la Nature Goh

When: 28 September

Price: HK$2,180; wine pairing HK$680 + 10%

At the end of the month, chef Takeshi “Goh” Fukuyama will be welcomed by chef Agustin Balbi of Haku for a special 9-course degustation journey. This collaboration is unique in that both chefs share a background with international culinary training and a passion for the highest-quality ingredients from Japan. Destined to be a night of pure indulgence, the menu features delicate dishes such as saba and caviar, foie gras with persimmon, grilled octopus with konbu, wagyu, and Caldoso-style chicken with black truffle. A wine pairing option is also available to complement the meal.

Haku, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui; +852 2115 9965

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

Hong Kong is one of the world’s most exciting culinary capitals, where good food is abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Squid Ink Paella at Pica Pica

[caption id="attachment_132202" align="alignnone" width="5647"] Squid Ink Paella Rice from Pica Pica[/caption]

This Spanish tapas bar is the new kid on the block, serving up a variety of tapas from different regions. Find classics such as the Spanish lazy omelet (an over-easy version of the original) as well as inventive dishes like the red prawn hot dot -- which we loved equally. But the ultimate must-order item on their menu is hands down the squid ink paella. The rice itself is made to perfection -- think individual chubby grains with an overload of flavour and texture, with slow-cooked 48-hour pork belly, and generous dollops of garlic aioli.

Pica Pica, G/F Kai Tak Commercial Building, 317–321 Des Voeux Road Central, Sheung Wan, Hong Kong; +852 2811 9880

Handmade Noodles With Pork Slices In Spicy Garlic Soy Sauce at Sichaun Lab

[caption id="attachment_132173" align="alignnone" width="1417"] Handmade Noodles with Pork in Garlic Soy Sauce at Sichuan Lab[/caption]

Turning up Hong Kong’s thermostat with one of China’s bold-flavoured cuisines is newly opened Sichuan Lab. But thankfully for us chilli novices, there is definitely more than Ma-la (or mouth-numbing flavours) on the menu. Some more innovative items include a 52℃ slow cooked smoked duck breast and a very interesting green peppercorn vanilla ice cream. But the best dish for us has to be the handmade noodles with thinly sliced pork in a garlic and soy sauce; bouncy and smothered in the aromatic savoury sauce — it's the perfect noodle dish for Hong Kong’s cooler climate right now.

Sichuan Lab, G/F, 28 Tai Wo Street, Wan Chai, Hong Kong; +852 3126 6633

Apple Tart with Juniper Ice Cream at Roganic

[caption id="attachment_132163" align="alignnone" width="3307"] Apple Tart with Juniper Ice Cream at Roganic[/caption]

British chef Simon Rogan’s new and first overseas venture, Roganic (adjacent to the chef’s development kitchen experience, Aulis), brings forth the modern dining movement with fresh local produce, natural wines, all the while designed with the local palate in mind. Saving the best ’til last, the most memorable dish of the evening was at Roganic’s dessert bar. Much like the other dishes, the Apple Tart was nothing less of a surprise and satisfaction — reinvented with sheets of apple spiralled on a buttery crust and interestingly complemented with Juniper ice cream, an ingredient seemly appropriate for this time of year.

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

Honey-glazed Barbecue Pork at Tsui Hang Village

[caption id="attachment_132205" align="alignnone" width="2756"] Honey-glazed Barbecued Pork at Tsui Hang Village[/caption]

Celebrating their 40-year milestone, Tsui Hang Village is already a much-loved staple among locals for Cantonese cuisine. There were some exceptional dishes on our last visit, including a belly warming double-boiled abalone and fish soup in a mini papaya, but the most prized dish of them all has to be the char siu, or barbecue pork. Using pork shoulder, with the perfect ratio of 70% lean meat and 30% fat, the char siu was incredibly tender with charred and caramelised edges (the best bits!), sweetened by their signature honey soy sauce. It’s plated with a side of glazed yellow beans too which we couldn’t seem to stop eating.

Tsui Hang Village, Mira Place 1, 5/F, 132-134 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong; +852 2376 2882

Octopus Al Pastor at Los Sotano

[caption id="attachment_132158" align="alignnone" width="1304"] Octopus Al Pastor at Los Sotano[/caption]

Tucked in the basement on LKF, is a hidden Mexican gem, Los Sotano. Commonly misunderstood as just a tequila bar (though it does have a tequila library housing over 100 varieties of the agave spirit), the menu at this alcove is authentic Mexican fare with an inventive twist. The dishes here are all very much instagrammable, with the table showstopper being the Octopus. The difficult-to-handle protein was marinated in a spice rub and grilled just right to retain its succulence without being undercooked. The spices in the dish were harmonised with fresh garden vegetables and decorated with edible flowers for a splash of colour on the plate.

Los Sotano, Basement, 21 D’Aguilar Street, Lan Kwai Fong, Central, Hong Kong; +852 2970 3887

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The post The Top 5 Dishes We Ate in February 2019 appeared first on Prestige Online - Hong Kong.