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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.

Arcane’s Veganary Menu

When: 1 to 31 January
Price: HK$888 + 10%

The newly appointed President of Food Made Good Hong Kong (a local campaign driven by the provenance and purpose of food, aiming to influence sustainability in the food service sector), Shane Osborn is bringing the organisation’s initiatives into his Michelin-starred restaurant, Arcane. For the whole of January, Chef Osborn has created a vegan menu which is designed to reduce its carbon footprint, limit food waste and as its name suggests, reduce meat consumption. The five-course menu honours seasonal fruits and vegetables while still utilising the chef’s high calibre cooking techniques and fine dining values. Natural and organic wines are also on offer to pair with the menu.
Arcane, 3/F, 18 On Lan Street, Central; +852 2728 0178

Rech by Alain Ducasse’s Kaviari Caviar Menu

When: 2 January to 29 February
Price: Five-course menu with Baeri Caviar HK$1,388; Five-course menu with Osetra Caviar Prestige HK$1,488; Five-course menu with Kristal Caviar HK$1,688 + optional HK$688 for vodka, Champagne and wine pairing +10%

Renowned for some of the freshest French seafood creations in town, Rech by Alain Ducasse starts the year off with a decadent five-course caviar menu. Partnering with Kaviari Caviar for its supreme quality eco-responsible roe. Guests will be presented with three of Kaviari’s finest to choose from – Baeri caviar from Siberia, Osetra Caviar Prestige from Europe and Kristal Caviar from Thousand Lake in China – to go with Chef Guillaume Katola’s dishes.
Rech by Alain Ducasse, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 2313 2323

HAKU x Victor’s Fine Dining

When: 6 to 8 January
Price: HK$2,580 +10%  
HAKU is welcoming the new year with Chef Agustin Balbi’s culinary friend and peer, Christian Bau of three Michelin star Victor’s Fine Dining for a special three-night collaboration. Both chefs shares a love for Japanese culinary traditions and progressive cuisine, making this four-hands meal a unique harmony of European flavours with Asian innovation. Expect to be wowed by Chef Bau’s Kanpachi with oysters and sea herbs and A4 Kumamoto Kuro-gyu with eggplant; and Chef Balbi’s Steamed king crab legs, Hokkaido scallops and signature Abalone rice with chorizo.
HAKU, Shop OT G04B, Ocean Terminal, Harbour City, Tsim Sha Tsui; +852 2115 9965

La Rambla x Gallery de Chele

When: 7 & 8 January
Price: HK$1,780 + 10%

Chef Chele Gonzalez’s food can be described as Spanish cuisine with a Filipino twist. Pair that with Chef Ferran Tadeo’s modern Catalan flavours and you’ve got one of the most unique combinations of culture packed in one meal. Drawing on the two chefs’ common Spanish heritage and international exposure, the collaboration fuses both chef’s regional experience with their native roots. The 12-course degustation menu sees the finest ingredients sourced both locally and internationally from land and sea to bring guests a taste of Spain and Southeast Asia in perfect harmony.
La Rambla, 3071-73, L3, ifc mall, 8 Finance Street, Central; +852 2661 1161

Gems & Pearl at Tosca di Angelo with Antonia Klugman

When: 14 & 15 January
Price: HK$1,998 + 10%

Episode two of five in the Ritz-Carlton’s Gems & Pearl Italian Culinary Journey vignette continues with legendary chef Antonia Klugman of one Michelin-star L’Argine a Vencò in Dolegna del Collio, Italy. This one-off menu melds the talents and styles of both chefs, led by ingredients-forward approach to cooking with a strong emphasis on sustainability and seasonality.
Tosca di Angelo, Level 102, The Ritz-Carlton, West Kowloon; +852 2263 2270

TATE Dining Room x Hisa Franko

When: 16 & 17 January
Price: HK$2,180 + optional drinks pairing start at HK$580 + 10%

It’s not the first time that Chef Vicky Lau of TATE Dining Room promotes fellow female chefs in unique collaborations. We’ve seen incredible success with her previous partnerships with Natsuko Shoji of Été, Bee Satongun of Paste, and Margarita Fores of Grace Park. Continuing her celebration of powerful female chefs, TATE takes it cross-continent in 2020 with a lineup of world-renowned guest chefs. To start, Chef Ana Ros (who some may recognise from Netflix series Chef’s Table and World’s Best Female Chef of 2017) joins Chef Lau from her restaurant Hisa Franko in Slovenia. The 10-course tasting menu will see both chefs’ innovative creations, and one highly anticipated collaborated course.
TATE Dining Room, 210 Hollywood Road, Sheung Wan; +852 2555 2172

WHISK x Restau K Yamauchi

When: 16 & 17 January
Price: HK$1,388 + optional HK$380 for wine pairing + 10%

For quite some time now, WHISK has been inviting some of the world’s most acclaimed chefs to its kitchen for dining collaborations. The first of 2020, The Mira will welcome guest chef Kenichiro Yamamuchi of Restau K Yamamuchi from Nagoya to lend his flavours for a culinary partnership with chef Olivier Li. The eight-course dinner takes on some of the freshest seafood including Kaviari Caviar, Aogani crab, Kurumba shrimp, razor clams, squid. To go with the meal, an optional wine and cocktail pairing is also highly recommended.
WHISK, 5/F, The Mira Hong Kong, Mira Place, 118 – 130 Nathan Road, Tsim Sha Tsui; +852 2315 5999

Mono

When: 22 January

Price: HK$2,880 + optional HK$880 + 10% (+ 3% carbon tax)

Newcomer Mono of JIA Group has had quite the buzz since its opening in December. After just one month, Executive chef Ricardo Chaneton welcomes friends and culinary talents Agustin Balbi of HAKU, Virgilio Martinez of Central Restaurante, and Pia Leon of Kjolle for one night to explore and share gastronomic approaches. The South American roots of the four chefs will be presented in a 12-course menu with optional wine pairing to complement the meal.

Mono, 5/F, 18 On Lan Street, Central

The post The Top Special Menus You Can’t Miss This January 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.

Ecriture: 5-Course Caviar Menu

When: now until 30 June

Price: HK$2,888 + 10%

[caption id="attachment_141029" align="alignnone" width="800"] 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%

[caption id="attachment_145725" align="alignnone" width="2972"] 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

[caption id="attachment_145740" align="alignnone" width="1110"] 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%

[caption id="attachment_145730" align="alignnone" width="7360"] 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%

[caption id="attachment_145742" align="alignnone" width="5070"] 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%

[caption id="attachment_145731" align="alignnone" width="1920"] 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%

[caption id="attachment_145733" align="alignnone" width="1200"] 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.

Pulled from Hong Kong's always-hot dining scene, here are some of the most exciting special 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.

Greater China Club

When: 3–22 April
Price:  Approx. HK$800 per person + 10%

[caption id="attachment_136855" align="alignnone" width="1024"] Chefs Heung Chung Kin and Chung Tat of Greater China Club, Hong Kong[/caption]

Start the month off with a trip down memory lane, the '60s and '70s of Hong Kong to be exact. Greater China Club welcomes guest chef brothers Heung Chung Kin and Chung Tat to bring forth ‘A Taste of Guangdong Nostalgic Dining Experience’ -- a menu recalling some of the brothers’ beloved Cantonese specialties from an era they grew up in. The once-popular banquet dishes like Deep-fried Chinese Egg Pudding with Yunan Ham, Traditional-style Pan-friend Shrimp Toast, Braised Dried Giant Garoupa Skin with Thick Sliced Abalone in Oyster Sauce and street-style Pork Lard Buns are dishes that the chefs claim can’t be missed.

Greater China Club, 10/F, D2 Place, 9 Cheung Yee Street, Lai Chi Kok; +852 2743 8055

April in Paris: le Meurice Alain Ducasse Paris

When: 9–11 April
Price: HK$1,688 + HK$688 for wine pairing

[caption id="attachment_136852" align="alignnone" width="683"] Chef Jocelyn Herland of le Meurice Alain Ducasse Paris, Paris[/caption]

Guest chef Jocelyn Herland comes to Hong Kong from his two-Michelin-star restaurant, le Meurice Alain Ducasse Paris for a three-night-only takeover at Rech. In which he brings, not only his signature dishes, but also seasonal ingredients with him to pay tribute to the spirit of Rech. The Blue Lobster with sea potatoes and black garlic is one of his most iconic dishes, showcasing the “Big Blue Lobster of Brittany”. The five-course meal is offered during lunch and dinner service and a wine pairing option is available.

Rech, Lobby Level, InterContinental Hong Kong, 18 Salisbury Road, Kowloon; +852 2313 2323

Arbor x Noboru Arai

When: 11–13 April
Price: Four course lunch: HK$1,288 + 10%; Nine course dinner: HK$2,888 + 10%

[caption id="attachment_137584" align="alignnone" width="891"] Chef Eric Räty of Arbor, Hong Kong; Chef Noboru Arai of Hommage, Tokyo[/caption]

We were excited to learn that chef Eric Räty has another collaboration lined up, as all of his previous four-hands dinners were surreal (and very hard to book)! This time, it’s guest chef Noboru Arai, of two-Michelin star Hommage in Tokyo, who joins forces with Räty to create a menu which pays homage to nature. The French-Japanese style of the restaurant will be driven by seasonal and exceptional Japanese ingredients and modern French cooking techniques. If Arbor’s previous joint menus are any indication of what to expect out of this, it will be nothing short of perfection. 

Arbor, 25/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong; +852 3185 8388

Koji Kimura x Shuji Niitome

When: 12–14 April
Price: HK$2,288 to HK$2,688 for lunch, HK$2,888 to HK$3,288 for dinner, HK$3,888 for the four hands dinner. All prices subject to 10% service charge.

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-391.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-387.jpg" right-caption="Tempura dish by Chef Shuji of Tempura Niitome, Tokyo" left-caption="Aged sushi by Chef Koji of Sushi Sushi Kimura, Tokyo"]

There’s no shortage of omakase in Hong Kong, but one that features two of Japan’s best chefs, is really not easy to come by. Chef Koji (AKA “Father of Aged Sushi” of two Michelin starred Sushi Kimura and Chef Shuji of Tempura Niitome pair up for a meal fusing the best of Japanese culinary arts. For the best of both worlds, Ozone offers a four-hands dinner in the evening, or separate sushi and tempura lunch omakase during the day. Along with your meal, Sake Central will also be providing a premium sake menu to complement the dishes.

Ozone, Level 118, International Commerce Centre, 1 Austin Road West, Kowloon; +852 2263 2270

VEA x Paste

When: 25 & 26 April
Price: HK$2,180 + 10%

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-386.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-385.jpg" right-caption="Chef Vicky Cheng of VEA, Hong Kong" left-caption="Chef Bongkoch Satongun of Paste, Bangkok"]

We’re all familiar with Vicky Cheng’s incredible creations combining Chinese culture and ingredients with modern French cooking techniques. This month, VEA welcomes Asia’s Best Female Chef of 2018, Bongkoch “Bee” Satongun of Paste from Bangkok in a special partnership of culinary artistry. Both restaurants have earned a Michelin star and made it on the list of Asia’s 50 Best Restaurants, making this collaboration a highly anticipated one. Together, the chefs will debut their eight-course menu, showcasing authentic and familiar flavours with a twist -- presented in a series of stories and dishes touching on the heritage of both Hong Kong and Thailand.

VEA, 29 & 30/F, The Wellington, 198 Wellington Street, Central, Hong Kong; +852 2711 8639

The post The Top 5 Special Menus You Can’t Miss This April appeared first on Prestige Online - Hong Kong.

名廚再怎麼厲害都不可能隨時隨地出現在每個分店掌管餐廳。到底誰是名廚餐廳背後真正的掌廚者？這邊訪問了七位名廚餐廳的行政主廚，他們要聊聊外界不為人知的故事，以及他們的傳奇老闆

The post 名廚餐廳誰當家 Aye Aye, Captain! – Part 1 appeared first on Prestige Online - Hong Kong.

Who runs the ship when the face of the place is away?

The post Celebrity chef surrogates: 7 unsung heroes of acclaimed restaurants in Asia appeared first on Prestige Online - Hong Kong.

I had the chance to attend one of those once-in-a-lifetime VIP-only events on July 10th, 2017 at Intercontinental Hong Kong with Alain Ducasse and Dom Perignon’s Chef de Cave Richard Geoffroy, for the introduction of new vintage Champage P2 2000, also called “Plenitude Deuxieme”. And guess what, I had an exclusive talk with them! When you are invited to a unique…

The post A Talk With: Alain Ducasse & Dom Perignon’s Richard Geoffroy appeared first on The Luxe Insider.