Celebrity Life

Today, Ashley Salmon, Li Man-Lung and Maxime Gilbert are acclaimed chefs with refined palates and sophisticated tastes, but they still remember and treasure the homemade comfort food that they grew up eating. Whether it's at home or in their fine dining kitchens, their festive family meals and menus are inspired by those memories and what they represent. We asked these three Hong Kong Michelin-starred chefs to share their Christmas traditions, favourite recipes and culinary inspirations.

Chef Ashley Salmon of Roganic Hong Kong

What do you and your family usually cook for Christmas?

If I’m not working, which happens a lot as a chef, I celebrate with my family and I try not to cook – but then I end up taking care of the star of the meal: the meat. We all love food but I wouldn’t say that we are a family with a lot of great cooks. We usually have simple food like soup, roast turkey and stuffed turkey leg with potatoes, red cabbage and vegetables. Traditional British food. In our Christmas menu at Roganic we basically took this exact concept and elevated it with the freshest products and finest techniques.

What is the dish on your menu that best represents your festive traditions?

We have a dessert at the restaurant, the chocolate fondant, that I have made many times on Christmas day and it’s inspired by my grandma’s recipe. I wouldn’t say it’s traditional in the UK but we usually eat it a lot around Christmas time in my family and I guess it’s about every person’s personal experience. It’s rich, indulgent and it represents the time that we all come together to eat even if we are very busy.

2020 has been a very difficult year for everyone, did cooking help you to cope with the challenges?

I think food is the one thing that connects everybody and brings people together. I don’t want to sound to cheesy but it genuinely is. During hard times and crises food really helps to overcome challenges. Cooking for your loved ones and sharing the dishes especially - they don’t have to be fancy. Food just connects human beings like anything else. During the pandemic I think it has been very helpful for people to do something rewarding while being stuck at home.

How are you going to celebrate Christmas this year?

I will be working on Christmas Eve and Christmas Day, we will make sure that the staff will also have food so that we can share it together and make sure that people that are away from their families can still feel the festive atmosphere.

What can people do to avoid wasting food when cooking during the holidays?

My advice is to repurpose all the leftovers into something else so that you don’t get bored. Maybe it’s hard with no cooking experience because home cooks tend to buy way too much while in restaurants we have to learn and make sure that we don’t buy too many ingredients because we cannot afford to generate waste. I think that being creative can be a good advice – or just go on google.

Roganic, Sino Plaza, UG/F 08, 255 Gloucester Rd, Causeway Bay; +852 2817 8383

Chef Li Man-Lung of Duddell's

What do you and your family usually cook for Christmas?

I like to spend time at home with my wife and family and we usually have steak and wine.

Can you share with us a recipe on your festive menu and the traditions behind it?

Crispy suckling duck is a traditional Cantonese dish that uses the “Pipa Duck” processing method. The ducks are marinated with our in-house blend of spices, air-dried, smoked and grilled, and finished with a pour of hot oil to imitate the traditional cooking process of a fried crispy chicken. This creates a golden-red hue, with crispy skin and succulent meat.

What is the dish on your menu that most represents your festive traditions?

Steamed chicken, minced shrimp and supreme chicken broth. In Chinese traditions, chicken is always people’s first choice during festivals and special occasions. Steam is also a very common cooking method for Chinese home cooking and it reminds me of that.

2020 has been a very difficult year for everyone, did cooking help you to cope with the challenges?

With the Covid situation, it has definitely been a very tough year for everyone. What really has helped me is trying to be creative to bring some exciting new dishes for our guests. I really hope that they enjoy spending their time at Duddell’s.

What will you do this Christmas?

I will be working at Duddell’s with my team, we have prepared a free-flow weekend brunch with Michelin-starred Cantonese specialties and festive cocktails.

What can people do to avoid wasting food when cooking during the Holidays?

Everybody has leftovers from dinners and parties. I would suggest using them to create something new. For example, the steam chicken could turn into a delicious dish, add garlic and chives and pan-fry to turn it into a nice lunch with a bowl of rice or egg fried rice.

Duddells, Level 3 Shanghai Tang Mansion, 1 Duddell St, Central; +852 2525 9191

Chef Maxime Gilbert of Écriture

What do you and your family usually cook for Christmas?

We always cook poultry, it can be poularde, goose or duck. Oyster and crepinette (a classic Christmas sausage roll in cepine from Charente region), foie gras and, of course, Christmas log.

Can you share with us a recipe on your festive menu and the traditions behind it?

The crepinette that we serve with oyster is a classic item from my region in Central France, it is basically a chipolatas sausage mixed with black truffle , then rolled in crepine (caul fat). You pan-sear it and eat with oysters, bread and butter.

What is the dish on your menu that most represents your festive traditions?

This year, at Écriture, we have decided to change it up a little bit, instead of serving the signature dishes, we have prepared the poularde, a dish which Heloise (my chef de cuisine) and Marc-Antoine (my restaurant director), and myself, actually want to have for Christmas. It will be cooked in a very traditional way with exceptional produce and in respect of the tradition with a small twist.

2020 has been a very difficult year for everyone, did cooking help you to cope with the challenges?

Yes, definitely! When you cook with your heart and soul you give the better of yourself, and, in this difficult time, my team and I, together with Marc-Antoine, have tried to give our best to our customers.

What will you do this Christmas?

I will be cooking at the restaurant. On Christmas Day, for lunch, we will be serving a whole table carved Roasted Bresse Poularde contise with black truffle, a sea food plater (with an Ècriture twist), caviar a la louche with condiment, blue lobster with Chateau Chalon sauce and white truffle, classic foie gras torchon with black truffle and Sauterne jelly, Mont blanc Christmas and many other festive delicacies.

What can people do to avoid wasting food when cooking during the Holidays?

The concept of cooking and serving a whole poularde during Christmas might sound too much for two guests - both at home and at the restaurant - and that’s why we brought in the French concept of bringing home the food and enjoy it the day after. This is something common in France, we carry on our feast the day after, both for lunch and dinner, and people can do it at home as well.

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

The post 3 Hong Kong Michelin-Starred Chefs on Their Christmas Meals appeared first on Prestige Online - Hong Kong.

Top chefs are turning to urban farming for sustainability, quality control and community health – but not at the expense of luxury.

The post Farming in the concrete jungle appeared first on The Peak Magazine.

Top chefs are turning to urban farming for sustainability, quality control and community health – but not at the expense of luxury.

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.

Grand Hyatt Steakhouse Burgers

When: now until 29 February
Price: Pompous Burger HK$580; American Dream HK$480 + 10%

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2020/01/American-Dream1MB.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2020/01/Pompous-burger1MB.jpg" right-caption="American Dream Burger, Grand Hyatt Steakhouse " left-caption="Pompous Burger, Grand Hyatt Steakhouse"]
Chef Fernando Gojan is elevating the humble burger by packing over-the-top indulgent ingredients into two new creations available exclusively until the end of February. The colossal burgers are constructed with 100% Australian M7 wagyu beef composed of brisket, short rib and chuck for the ultimate balance of flavour and texture. The rightfully named Pompous Burger is served with a generous spread of truffle sauce, pan-fried foie gras and melted Comte cheese sandwiched between a lightly toasted truffle bun. For seafood lovers, The American Dream comes with a sustainable butter-poached lobster tail, apple wood smoked bacon, American cheddar, crisp lettuce and tomato slices. All burgers are served with a side of thick cut chips and truffle mayo.
Grand Hyatt Steakhouse, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai; +852 2584 7722

Giando Winter Vegetarian Menu

When: now until mid March
Price: HK$798 +10%

[caption id="attachment_188106" align="alignnone" width="800"] Fusillone con Cime di Rapa e Crusco, Giando Italian Restaurant and Bar[/caption]

Inspired to encourage healthier eating at the start of the year, Chef Gianni Caprioli has introduced his new Vegetarian menu to raise awareness in well-being and sustainability. His six-course menu showcases the season’s finest ingredients from Hong Kong, Italy and beyond. Expect fresh mouth-watering dishes like the Chicory salad with burrata, pear and walnuts; Fusilli with turnip tips and Crusco peppers; Carnaroli risotto with radicchio and braised onions; and Savoy cabbage paired with hazelnuts and black truffles. To further promote eco-conscious eating, the ingredients found in Chef Caprioli’s menu are also available for guests to purchase at his gourmet market, Mercato by Giando located at Fenwick Pier.
Giando Italian Restaurant and Bar, G/F, Tower 1, Starcrest, 9 Star Street, Wan Chai; +852 2511 8912

Nobu Nikkei Peruvian Experience

When: now until 31 March
Price: dishes range from HK$120 to HK$500 +10%

[caption id="attachment_188107" align="alignnone" width="800"] Seafood ceviche roll, Nobu[/caption]

Each season for the year of 2020, Nobu will be presenting 4 separate dining experiences to marry the restaurant’s Japanese roots with Peruvian cuisine to commemorate chef Nobu Matsuhisa’s first adventures outside of Japan. To kick off the campaign, the first experience highlights the Andes Mountain in the Puna region, which is shaped by ingredients such as bitter potatoes, lamb, river fish, broad beans and quinoa. The six dishes from this menu are available a la carte style so guests can pick and choose according to their preference, while also still enjoying the classic Nobu menu as well. Dishes like the King crab empanadas (HK$220), Seafood ceviche roll (HK$165) and Smoked wagyu steak (HK$500) are our recommended dishes.
Nobu, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 2313 2323

Roganic x Locavore

When: 12 & 13 February
Price: HK$1,780 + optional HK$680 for wine and non-alcoholic pairing + 10%

[caption id="attachment_188108" align="alignnone" width="800"] Selat Solo, Locavore[/caption]

Sharing the same ingredients-driven and eco-conscious values as Roganic Hong Kong is Bali’s Locavore (winner of Indonesia’s Best Restaurant and Sustainable Restaurant Award by Asia’s 50 Best Restaurants 2019). Chefs Olivier Marlow and Ray Adriansyah join forces for two nights only to create a special menu dedicated to both restaurants’ commitment to sustainability and support for the local communities. The 11-course degustation menu is a harmonious fusion of modern flavours found in Indonesia, Hong Kong and Europe.
Roganic, UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay; +852 2817 8383

Chef Pablo Lagrange Pop-up at Test Kitchen

When: 13 to 16 February
Price: HK$1,080 + optional HK$480 for wine pairing

[caption id="attachment_188111" align="alignnone" width="3000"] Ceviche by Pablo Lagrange[/caption]

Test Kitchen may just be one of the coolest places to dine in Hong Kong. The culinary platform is a hub that attracts culinary talents from all across the world to exhibit food expressions and experiences. This month, Test Kitchen will be hosting Chef Pablo Lagrange, alumnus of celebrated restaurants such as NOMA, Mugaritz and Tickets, for four nights to offer Hong Kong some of the most intriguing flavours hailed from South America. Chef Lagrange’s inspiration comes from the cuisine profiles he’s experienced while cooking in Istanbul, Lyon, Barcelona, Argentina, Copenhagen and more. For this four-night pop-up, he will be presenting diners with an innovative Argentinian-inspired menu featuring some of his signature dishes like the Quince and clementine ceviche, Classic empanadas, Slow braised brisket, and Black banana with shrimp sauce.
Test Kitchen, Shop 3, Kwan Yick Building Phase 3, 158A Connaught Road West, Sai Ying Pun; +852 9032 7628 

La Rambla by Catalunya x Estimar Barcelona

When: 15 February
Price: HK$1,480 + 10%

[caption id="attachment_188288" align="alignnone" width="2022"] Lobster avocado roll, La Rambla by Catalunya[/caption]

This one night only menu calls all seafood lovers. Chef Ferran of La Rambla by Catalunya is welcoming friend and fellow chef Rafa Zafra of Estimar Barcelona to Hong Kong to share their love for the sea. Chef Zafra's Hong Kong debut will come with his Andalusian inspired cuisine and cooking techniques to best showcase the freshest seafood found across Asia and Europe in a series of unique dishes that will complement with Chef Ferran's creative and modern creations.

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

VEA x Mingles Four-hands Menu

When: 25 February
Price: HK$2,880 + optional HK$580 for wine or cocktail pairing + 10%

[caption id="attachment_188113" align="alignnone" width="768"] Braised daikon, a classic dish from Chef Cheng of VEA[/caption]

Foodies may remember Chef Kang Ming-goo from his previous four-hands menus in Hong Kong. Now, the celebrated chef of two Michelin starred Mingles in Seoul returns for a one night only collaboration with local celebrity chef Vicky Cheng of one Michelin-starred VEA. Chef Kang will be lending his Japanese, Spanish and French cooking styles intertwined with Korean cuisine to Chef Cheng’s Chinese French innovations to create a harmonious mix of different flavours to the table. The modern cuisine chefs will each be creating dishes that blend together, while also co-creating two new collaborative dishes for the first time.
VEA, 29 & 30/F, The Wellington, 198 Wellington Street, Central; +852 2711 6839

The post The Top 7 Special Menus You Can’t Miss This February appeared first on Prestige Online - Hong Kong.

Never one to shy away from new openings, the dining scene in Hong Kong continued to thrive in 2019. We witnessed the launch of some very exciting new concepts as well as restaurants that travelled from overseas to join our dynamic city. From contemporary French cuisine and a luxury smokehouse and grill, to a modern approach to Japanese sushi and even a wine-focused eatery -- we had it all, and then some. But if you're wondering which ones came up top, then read on for our top eight restaurant openings of 2019.

1. Cornerstone

[gallery size="full" ids="182398,182382"]

Shane Osborn, the Australian chef behind one Michelin-starred Arcane and Netflix’s Final Table contestant, did it again with his second establishment Cornerstone. Occupying a smaller 24-seat space on Hollywood Road, the modern bistro feels more relaxed but is every bit as fantastic. Offering all-day dining, the menu is short, concise and filled with items that showcase the season's best produce, in true Australian style. Simple, but refined, and extremely satisfying, the food hits all the right notes and dishes are updated regularly. Signatures include a Salmon with herb cream cheese, homemade malt bread and cornichons, as well as a hearty mushroom Tagliatelle with optional white truffle (when the season is right).
Cornerstone, 49 Hollywood Road, Central

2. Henry

[gallery size="full" ids="182383,182384"]

When former Rhoda chef Nathan Green left the Ritz-Carlton, we all waited in anticipation to find out where he might turn up next. Thankfully, fans of his work will be pleased to know he did not go far. For he is now the Chef de Cuisine of the American grill, smokehouse and butcher concept Henry. Located in yet another opening of the year, Rosewood Hong Kong, Henry offers a menu inspired by the flavours and ingredients of America’s southern states. From premium cuts and signature meats such as the 44 Farms Texas whisky and ash-aged beef, T-bone and porterhouse, to dishes including a Butcher’s shop terrine, Henry's burger and an indulgent Mac & cheese with devilled lobster.

Henry, Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 3891 8732

3. L'Envol

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Hong Kong has many French fine dining options to choose from, but when the restaurant is led by seasoned chef Olivier Elzer, it's worth paying extra attention to. Recently awarded its first Michelin star, L'Envol offers innovative French gastronomy with curated tasting menus. During our first visit, we enjoyed beautifully presented dishes that were executed with precision and always remained balanced in flavour. The menu changes seasonally, but is always excellent, and is offered in an equally impressive restaurant which comes complete with its own French cheese cave.

L'Envol, 3/F, The St. Regis Hong Kong, 1 Harbour Drive,  Wan Chai; +852 2138 6818

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4. Louise

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It was only a matter of time that celebrated chef Julien Royer of Odette, Asia's Best Restaurant 2019, would spread his culinary wings to our shores and he did so with Louise earlier this year. The concept is inspired by the traditional French cuisine that Royer was brought up on, and is now led by Executive chef Franckelie Laloum. The menu showcases honest cooking with a modern twist using the best (and local where possible) ingredients. Highlight dishes include the sautéed Hong Kong frog legs with parsley and garlic chips, Angel hair pasta with Kristal caviar, and the roasted Hong Kong yellow chicken with Nigata rice en cocotte.

Louise, PMQ, 35 Aberdeen Street, Central; +852 2866 0300

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5. Mono

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If you were to guess the meaning of this restaurant's name, you probably wouldn't have thought it was connected to Mono-ha, the 1960s Japanese art movement. But this contemporary French restaurant is indeed inspired by the same essentialist approach. Hence, offering a single ingredients-driven tasting menu, which changes with the seasons. Furthermore, Petrus alum chef Ricardo Chaneton who also came from Mirazur; the World's Best Restaurant 2019, uses his background and memories to add South American nuances to his cuisine. The result of which is stunning. Think Ocean crudo with perfectly cooked seafood brightened with leche de tigre and a Miéral pigeon dish served with a deep and flavoursome 26-ingredient mole.

Mono, 5/F, 18 On Lan Street, Central; +852 2200 7000

6. Roganic

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Another new Hong Kong restaurant to be awarded its first Michelin star is overseas import Roganic. Hailing from London, acclaimed chef Simon Rogan has brought with him a restaurant that offers contemporary British cooking with the same farm-to-table concept as its sister. Having visited both restaurants, we got to know Rogan's cuisine quite well and found that his focus was always on letting the flavours of the ingredients speak for themselves. It's apparent in his exceptionally executed menu with seasonal dishes such as the leek, turnip and yellow chicken or Seaweed custard with beef tendon and pike perch.

Roganic, Sino Plaza, UG/F 08, 255 Gloucester Road, Causeway Bay; +852 2817 8383

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7. Somm

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As the new Amber and Sushi Shikon marked its place in The Landmark Mandarin Oriental this year, so did French neo-bistro Somm. Offering an incredibly diverse selection of over 1,600 champagnes, wines and sakes, the restaurant also serves up some really fantastic dishes too. A concise and seasonal menu currently includes items such as freshly shucked Ebisu winter oysters or signature dishes such as Japanese Pork Belly with BBQ Sauce & Hakata Cabbage. All dishes can be thoughtfully paired with the sommelier's choice or guests can experiment themselves, making it the ideal restaurant for both wine newcomers and connoisseurs alike.

Somm, 7/F, The Landmark Mandarin Oriental, 15 Queen's Road Central, Central; +852 2132 0055

8. The Araki

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One more restaurant coming in from the British isles is Mitsuhiro Araki's namesake The Araki, which opened recently in Tsim Sha Tsui's 1881 Heritage. Having previously been awarded three Michelin stars in both Tokyo and London, one wonders if the stars will follow. The concept remains the same in the Hong Kong outpost and offers Araki's renowned style of sushi which honours the origins of Edomae. It therefore makes use of local seafood such as fresh Hong Kong tiger prawns, mantis shrimp and clams. Paving the way for non-Japanese sushi masters. Expect more than the sushi you know, as that is certainly what we experienced here.

The Araki, Block, House 1881, G/F, Stable, 2A Canton Road, Tsim Sha Tsui; +852 3988 0000

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The post 8 of Our Favourite Hong Kong Restaurant Openings of 2019 appeared first on Prestige Online - Hong Kong.

It wasn't until I boarded my plane from Hong Kong to London and found myself thinking retrospectively, as one does, about my life choices that I realised how similar I am to Roganic. We’re both born and bred in London and then, very naturally, we leapt across land and sea from one food capital to another and planted ourselves at the quieter end of Hong Kong’s Causeway Bay.

But before I bore you with my life story or delve into the subject of Roganic, let’s take this back to 2002, when acclaimed British chef Simon Rogan, who’s worked with the likes of Jean Christophe Novelli, Marco Pierre White and John Burton Race, opened his first nature-inspired restaurant L’Enclume in Cartmel, a village on the southern edge of England’s Lake District.

[caption id="attachment_175926" align="alignnone" width="1586"] Chef Simon Rogan at Our Farm[/caption]

Grounded in his enthusiasm for sourcing from the natural world, Rogan found that farming and foraging ingredients of the highest quality meant doing so organically and locally. And there’s nothing quite as local as your own 5-hectare organic farm nearby. Named Our Farm, it continues to supply Rogan’s restaurants with organic produce – including herbs, vegetables, flowers and fruits – which he incorporates into his constantly changing seasonal menus. Soon enough, his forward-thinking, sometimes unusual but always natural, British cuisine earned him accolades, including two Michelin stars and five AA Rosettes.

Thereafter, Rogan embarked on several other independent ventures. Opened in 2008, the informal restaurant and bar Rogan & Co, which is just a stone’s throw from L’Enclume, was also awarded a Michelin star. And then there’s Roganic, a pop-up-turned-restaurant located just north of London’s Oxford Street. Reflecting similar elements and thought processes, Roganic is an evolution of L’Enclume that opened in 2016 and, since 2017, runs alongside Aulis London, a development kitchen and chef’s table that his team uses to experiment and get creative with new dishes. Fast-forward to this year, and two of those concepts have since launched in Hong Kong, with Roganic and Aulis opening a month apart earlier this year.

[caption id="attachment_176093" align="alignnone" width="1570"] Beef, oyster and seaweed custard[/caption]

A meal at Roganic comprises long or short tasting menus of 10 to 16 courses of small plates and bites. In short, it’s a showcase of nature’s best, cooked, prepared and presented in a fresh and evocative way. Rogan himself describes it as “ingredient-led, naturally based cuisine focusing on flavours that are harmonious and balanced with a strong message of seasonality and bio diversity”.

It all sounds very technical and biodynamic, but boils down to his brilliance in simple enhancement – a dying art of kitchen sorcery in today’s over-elaborate culinary culture. At Roganic, no camouflage, cover-ups or overcompensation are needed. Instead, beauty is found in wholesome and unrefined ingredients, heightened in flavour by skill and technique alone. His tendency to lean towards pickling or fermenting, compressing or intensifying, is juxtaposed with natural sweetness and delicacy, displaying his innate ability to strike a balance between the two.

[caption id="attachment_175921" align="alignnone" width="1409"] Fresh produce come directly from Our Farm[/caption]

“Flavour is everything,” says Rogan, “and to achieve this you need to have an uncompromising approach to ingredient collection and production – and the stories behind them.” Of course, presentation and style are key too, and his modern approach is colourful yet clean and unfussy. “I’m a firm believer in restraint and letting the flavours of these amazing ingredients speak for themselves,” he adds.

As Rogan selects ingredients as fresh and as local as he can get them, the major difference between his London and Hong Kong outposts is in the produce he uses. In London, it goes without saying that the freshest produce comes from his own farm, but as he doesn’t have one here he instead picks the best ingredients he can find from local organic farmers.

“Before opening Roganic Hong Kong, we spent a lot of time researching organic farms in the area – in the New Territories specifically,” he says. “We’re now working with some incredible suppliers, but the produce can differ from what’s available in England. To combat this, we adapt each dish to suit seasonality and availability.”

[caption id="attachment_176089" align="alignnone" width="1251"] The Evogro at Roganic Hong Kong[/caption]

As for producing it himself, Rogan does so with Evogro; an indoor plant-growing system. If you visit Roganic Hong Kong, you’ll notice the smart boxes or farms on-site, drenched in red and blue LED lighting to promote growth, as well as hydroponics and video monitoring for ingredients such as microgreens and herbs. This season, he tells us, the very best ingredients he’s sourced in Hong Kong are fresh turnips, gem lettuce, amaranth greens and sweetcorn, whereas in London the finest beetroot, cabbages, tomatoes and nasturtiums are available.

A seasonal highlight of his current Hong Kong menu is a dish of leek, turnip and yellow chicken – the breast of the latter is cooked to tender and moist perfection before being paired with a terrine, cooked-down leek and an earthy turnip purée. Berkswell pudding – a savoury English bread- and-butter pud – is an easy favourite, too. Bouncy and comforting, it’s served with sweet birch-sap syrup and generously topped with finely grated aged Berkswell cheese.

[caption id="attachment_175927" align="alignnone" width="1235"] Sweetcorn tart[/caption]

Over in London, a seasonal showcase makes use of Cornish duck breast and charred cabbage brightened by a vibrant beetroot sauce. The sweetcorn tart – crisp pastry filled with creamy, smoked-eel emulsion and topped with barbecued and lightly pickled sweetcorn – is notable too.

Having visited both outposts within the space of two weeks, I can clearly see why Roganic works so well in London and Hong Kong. In both, the hushed tones of a high-end establishment are non-existent – and by “high- end”, I mean the quality of food, not the price. The cuisine feels real, for want of a better word, and there’s a sincerity in Rogan’s resolve to show you the food he knows and loves. Ultimately, his desire to reemphasise the connection between food and nature doesn’t just come to life in all the dishes he creates – it succeeds spectacularly.

The post Getting to The Root of Roganic Chef Simon Rogan’s Culinary Consciousness 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.

Arbor x La Cime Four Hands Menu

When: 7 to 9 November

Price: Nine-course dinner HK$2,988 + 10% (7-9 November); Four-course lunch at HK$988 + 10% (8-9 November)

Chef Eric Räty of Arbor has earned quite the reputation for his inventive menus and love for collaborating with culinary legends. Following the success of his previous collaboration with Osaka's La Cime in October last year, Arbor welcomes back chef Yusuke Takada for another joint degustation menu. In this four hands menu, the spotlight is on the flavourful riches of Fukuoka. Following a personal visit to the local farms, the two chefs carefully selected some of the finest ingredients of the region including Asari clams, Minokotobuki sake, Matsu Kinoko mushrooms, Sazae sea snails and more.

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

Guest Chef David Tamburini of La Scala at Whisk

When: 7 & 8 November

Price: HK$998 + 10%; Wine pairing + HK$388 + 10%

Right on the heels of the 10^th anniversary four hands menu last month, Whisk welcomes fine dining prodigy and Michelin-strared chef David Tamburini of Bangkok’s La Scala for another dining pop-up. Inspired by the colourful expressions of autumn in Italy, each of the six plates are brand new inventions that play on minimalism. Diners can expect classics such as Hokkaido scallops, cured duck breast, Patagonian cod and Kagoshima wagyu beef.

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

Locavore x Test Kitchen

When: 7 to 10 November

Price: HK$1,080; Wine pairing + HK$480

Bali-based chef Eelke Plasmeijer of Asia’s 50 Best Locavore pays a visit to Hong Kong for a special four-day pop-up at the culinary laboratory – Test Kitchen. Cooking up contemporary Balinese cuisine with European influences, founder and chef Plasmeijer presents a nine-course menu featuring some of the most unusual and inventive dishes, while introducing Indonesia’s most celebrated flavours with a twist. Topping our list of most anticipated dishes includes Salt baked jicama and Pigeon with cacao citrus sauce and White coffee liquorice gelato.

Test Kitchen, Shop 3, Kwan Yick Building Phase 3, 158A Connaught Road West, Sai Ying Pun; +852 9032 7628

Roganic Mushroom Menu

When: 12 & 13 November

Price: HK$980 + 10%

Roganic has made quite a name for itself in the industry when it comes to the farm-to-table concept. Plucking fresh ingredients straight from the farms of Hong Kong and adapting British flavours for the local palate has been a gift of chef Simon Rogan’s. In light of the cooling temperatures, a special tasting menu of 11-courses showcasing the earthy and versatile mushroom will be available for 2 nights only. Each dish demonstrates how the under-appreciated ingredient can be used to highlight its distinct flavour, aroma and texture. Guest favourites such as the Truffle pudding and homemade Mushroom, and miso parker house bread will make a return on the menu, while exclusive fungi creations like the Aerated cep cake and Hong Kong chicken will be presented for the first time.

Roganic, UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay; +852 2817 8383

Iconic Wine Dinner at Alain Ducasse at Morpheus Macau

When: 16 November

Price: MOP$28,888 + 10%

Wine buffs will be pleased to know that two-Michelin-starred haute cuisine restaurant Alain Ducasse at Morpheus is offering an extremely rare opportunity to sample five of the greatest vintages of all time. The seven course menu prepared by Executive Chef Pierre Marty is carefully crafted to enhance the limited bottles including the 1997 Richebourg, 1995 Grands-Échézeaux, 1990 Romanée-St.-Vivant, 1999 Vosne-Romanée 1er Cru Cuvée Duvault-Blochet and 2000 La Tâche. Every guest will also get a chance to win a bottle of 1997 Grands-Échézeaux on the evening at the lucky draw.

Alain Ducasse at Morpheus, Level 3, Morpheus, City of Dreams, Estr. Do Istmo, Macau; +853 8868 3432

Gems & Pearl – An Italian Culinary Journey at Tosca di Angelo

When: 21 & 22 November

Price: HK$1,998 + 10%

Starting this November, Tosca di Angelo will debut its Gems & Pearl Italian Culinary Journey, a five-part series inviting international culinary ambassadors to Hong Kong for exclusive one-off menus melding the talents of the East and West. To kick off the campaign, Valeria Piccini from two Michelin-starred Cain restaurant in Montemerano will be the first guest chef to present her native Tuscan cuisine of pasta, mushrooms, prime cuts of meat alongside Angelo’s classics tailored for the local palate.

Tosca di Angelo, Level 102, The Ritz-Carlton Hong Kong, 1 Austin Road, West Kowloon; +852 2263 2270

VEA x Florilège Pop-up

When: 22 November

Price: HK$2,880 + 10%; Cocktail or wine pairing +HK$780 +10%

Following the incredible popularity of its four-hand collaborations with Odette and JL Studio, VEA is inviting one of the region’s most prominent chefs for another crossover pop-up. This time, chef Vicky Cheng partners up with chef Hiroyasu Kawate from modern French restaurant Florilège of Tokyo. The one-night-only degustation menu features inventive French cuisine like Kawate’s signature Beef carpaccio with beetroot puree and host chef Vicky’s Fish maw and sea cucumber. The option for wine or cocktail pairing by mixologist Antonio Lai is also available as an addition to complement the nine-course meal.

VEA Restaurant & Lounge, 29& 30/F, The Wellington, 198 Wellington Street, Central; +852 2711 0063

The post The Top 7 Special Menus You Can’t Miss This November appeared first on Prestige Online - Hong Kong.

Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than 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.

Bibo

[caption id="attachment_172075" align="alignnone" width="1200"] Image credit: Dishtag[/caption]

Taking inspiration from his native Singapore, Chef Nicholas Chew's new menu features the marriage of French technique and Singaporean cuisine. More specifically, it offers dishes influenced by the aromatic and rich flavours of Peranakan food; prepared and presented in a refined fashion that is typical of French fare. Take the Cold poached abalone dish, which is sliced and served atop bouncy udon tossed with classic assam pedas (or literally 'sour spicy' in Malay) seafood sauce and chorizo. It's a blend of flavours that is uplifting, tangy, and full of umami, which really helped to whet our appetite for the degustation experience to come.

Bibo, 163 Hollywood Road, Sheung Wan;  +852 2956 3188

TokyoLima

The popular Nikkei restaurant has been quite successful in refreshing their menu, and our tastebuds, every season. This autumn, they've introduced the Henko collection which offers some punchy new dishes to sample. For us, the clear winner is the Ceviche mixto. A Peruvian classic and a seafood lover’s dream dish, this refreshing ceviche is jam packed with ingredients. Think textural layers of Iberian octopus, fresh prawn, seared scallop and crispy squid marinated beautifully with a vibrant leche de tigre, or tiger’s milk. So good, you might just drink up the rest of the sauce by the spoonful.

TokyoLima, G/F, 18-20 Lyndhurst Terrace, Central; +852 2811 1152

Écriture

For those of you that are up for some wild game, hunt down the dishes on Écriture's 'Furs, Feathers, Iode" menu. Chef Maxime has once again crafted some creative dishes that not only feature wild game, but also some fantastic autumnal flavours. One such dish is the Partridge, which takes on the bird whole and oven-roasts it until golden. It's then carved by the table for a nice serving of dining theatrics. The light textured meat is then smoked gently with herbs to take on flavour and fragrance, before it's presented alongside porcini en papillote and brightened by sweet muscat grapes.

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

Carbone

If it ain't broke, don't fix it. A saying that we would happily apply to the Spicy vodka rigatoni at Carbone. As they celebrate their fifth anniversary this year, a special celebratory lunch took us back to the Italian-American restaurant to enjoy the cult classic dishes once more. It's bright, creamy and satisfyingly spicy. At Carbone, the chunky rigatoni is smothered in sauce, which actually has no vodka in it, despite its name. It's a belly-warming pasta dish that we keep going back for and we think you will too.

Carbone, 9/F, LKF Tower, 33 Wyndham Street, Central, Hong Kong; +852 2593 2593

Ying Jee Club

Comforting Cantonese cuisine gets a sophisticated makeover at two Michelin-starred Ying Jee Club, which Executive Chef Siu Hin Chi -- formerly of Duddell's -- is responsible for. Here, in their elegant and stylish dining room, signature dishes such as Steamed king prawn with egg white and crab coral tastes as exquisite as it looks. The intensely-flavoured, creamy coral and sweet crab meat pairs flawlessly with the lighter tasting fresh prawn and soft steamed egg white. It's no wonder it became a firm favourite and signature on the menu.

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

Roganic

Thanks to the change in season, a revisit to Roganic was due. Not that we needed an excuse to eat British chef Simon Rogan's food again, but the new tasting menu and dishes did not disappoint. Case in point is the Berkswell pudding. This creative interpretation of an English bread and butter pudding is love at first bite. Savoury, with subtle notes of sweetness, the pudding is layered with birch sap syrup before it's topped with plenty of aged Berkswell cheese. It's a rich, buttery snack that we definitely want more of.

Roganic, UG/F 08, Sino Plaza, 255 Gloucester road, Causeway Bay, Hong Kong; +852 2817 8383

Kakure

Ginza-style restaurant Kakure has all the Japanese sub-cuisines from sushi to sukiyaki, but the champion dish here is offered at their teppanyaki live grill bar. The prized Hida Wagyu from Japan's Gifu prefecture is a speciality here and as soon as you take your first bite, it's clear as to why. The succulent A5-certified premium beef is not only charred to perfection, but it also strikes a wonderful balance between flavour, juiciness and tender texture. The cubes are presented straight off the grill and guests are open to season their meat with salt, pepper, garlic, shallots or wasabi.

Kakure, Shop M20-24, M/F, Prince's Building, 10 Chater Road, Central; +852 2522 9990

The post The Top 7 Dishes We Ate in October 2019 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.