Celebrity Life

As we begin planning for the start of the Singapore-Hong Kong Air Travel Bubble, we look at 10 restaurants to check out in the vertical city.

The post Top 10 Restaurants to Try in Hong Kong appeared first on LUXUO.

Amid waves of restrictions and closures, Hong Kong’s dining scene has proved its resilience and adaptability.

In their Sheung Wan kitchen, chef Vicky Lau and her pastry chef Graf Kwok are putting the final touches on some impeccably packaged gastronomy gourmet boxes before they go out for delivery, while listening to Aretha Franklin’s 1968 hit “I Say a Little Prayer”. The packages are part of Lau’s new business venture Date by Tate, a lifestyle and pastry boutique that she’s recently opened on Hollywood Road as an extension of her acclaimed one-Michelin-star restaurant Tate Dining Room.
From homemade fermented-tofu cheesecake to a pastry breakfast set, eco-friendly hampers and luxury tableware, Lau, who was voted Best Female Chef in Asia in 2015 in Asia’s 50 Best Restaurants awards, has imparted her signature French Chinese multisensory experience and her delicate pastel aesthetic to the new offerings. With impeccable attention to detail and a clear vision in mind, Date by Tate is the result of a months-long effort by Lau’s team and delivers a fine-dining experience at home, with gourmet sets that need zero additional preparation and are delivered in reusable packaging.

“Date by Tate was born as a response to the Covid-19 pandemic, because people’s eating habits and preferences have dramatically changed in 2020,” Lau tells me. “We wanted to offer our guests more options, as we’re all rediscovering the joys of dining at home; we aim to encourage celebrations and togetherness at home with our fully catered boxes.”

She says that among the many professional challenges that she’s faced over the past year were daily delays in obtaining products from overseas, as well as the pressure of ensuring that every member of her team could keep their jobs, which remains one of her top priorities. “In spite of everything, we stayed together, focused on creating new things and we saw all this as an opportunity to grow and discover new local products and work more sustainably,” Lau proudly affirms.

Not far from the Tate Dining Room, on busy Queen’s Road Central, chef Eric Räty of Arbor feels the same way. “There are always challenges and opportunities ahead. Sometimes, limitations stop you for one second, but then all you’ll need to do is be more creative and overcome them, and that’s actually how you learn something new and progress,” he tells me. He does admit, however, that he feels lucky compared to his counterparts in Europe, many of whom had to close their doors for long periods of time – sometimes for good.

“It’s important for every member of our team to feel responsible for the restaurant.”

Eric Räty

A native of Finland, Räty fuses Nordic and Japanese cuisine at the two-Michelin-star establishment that opened two years ago on the 25th floor of food mecca and lifestyle building H-Queen’s. For him and his team, accolades, stars and the glittering facade of the fine-dining universe weren’t a priority during the past year. Instead, they focused on staying busy and creative, improving every detail of the restaurant, from the organisational basics of the kitchen to new techniques so they could attract more customers.

“Now more than ever, I believe it’s really important for every member of our team to feel responsible for the restaurant and to feel a sense of belonging to the working space and tools,” he explains. “We also took the time to develop other new and interesting dishes, to improve sustainability and to get a clearer picture on the restaurant’s direction.”

As a response to the latest evening dining ban, Arbor took the chance of doing something completely different and introduced a dine-in and take-out afternoon tea menu inspired by Finland and its Nordic traditions. The small dishes, which focus on freshness and the connection with natural elements, feature Japanese classics such as a reimagined truffle ramen dish, as well as a gourmet snowball reminiscent of Räty’s native landscapes. “This new project gave me unique ideas, and an even clearer direction of our Nordic-Japanese concept that emphasises the natural connection between the two,” he says.

Concentrating on local connections and personal heritage while unleashing creativity beyond the conventional boundaries of fine dining are some of the elements of the winning formula behind the city’s resilient establishments. For many diners and chefs, the pandemic has also served as a catalyst for a shift in perspective. As it turns out, fine dining isn’t simply about expensive ingredients served in an upscale environment, but a more complex experience that chefs can deliver in multiple ways.

“One of the long-term goals of Date by Tate has always been to educate home diners to cook and enjoy food with more knowledge,” says Lau while discussing the future of the dining industry as well as her personal aspirations for 2021. “Hong Kong is a dining city, and people love to eat out; I do believe dining will have a strong return when the situation improves, but the world as we knew it has changed, some restaurants will inevitably shut and some will alchemise and adapt.”

The post Is This the Post-Pandemic Future of Dining? appeared first on Prestige Online - Hong Kong.

2020 has been a very tough year for the hospitality industry in Hong Kong and all over the world. Throughout the pandemic, however, the city's bars and restaurants have showed remarkable resilience and creativity and have continuously adapted and reinvented themselves. With the fourth wave of Covid-19 cases hitting the city just before Christmas, these top restaurants have come up with new lunch menus, delivery and take away options to make sure that they can continue to feed us and keep us company.

22 Ships

Recently revamped Spanish eatery 22 Ships, helmed by chef Antonio Oviedo, is offering a new weekend à la carte lunch menu featuring all its trendy revisitations of Iberian classics as well as take out and delivery options for walk in orders and via JIA Everywhere.

22 Ships, 22 Ship Street, Wan Chai, Hong Kong; +852 2555 0722

AULIS

Aulis, Simon Rogan's intimate chef table experience in Hong Kong, has launched a new lunch set menu that includes refined Modern European delicacies like the Pigeon with red cabbage and blackberry and the acclaimed Truffle Pudding. The menu is available for one session from Tuesday to Friday and on Saturday for two sessions (12.30 and 3.30).

AULIS by Simon Rogan, UG08, Sino Plaza, 255 Gloucester Rd, Causeway Bay; +852 2817 8383

The Diplomat

Acclaimed speakeasy cocktail bar The Diplomat has launched the new 3 Martini Lunch promotion, welcoming guests to dine on a refined menu of pub grub and cocktails all day long. Additionally, the bar is offering a premium Cocktails To-Go bottled cocktail service, created to enjoy professionally mixed cocktails at home. To celebrate the festive seasons, The Diplomat is also bringing some much-needed festive cheer in the form of 12 Days of Cocktails, an advent calendar that offers guests the opportunity to enjoy special Christmas-themed cocktails at home until December 25th.

The Diplomat, Shop 1, LG/F, H Code, 45 Pottinger St, Central; +852 3619 0302

Écriture

Two Michelin star French restaurant Écriture has relaunched Écriture A La Maison, a take out and delivery service that features set menus for two or four guests. Highlights of the sets include the famed Caviar & Uni Tart, the Line Caught Brittany Turbot and the Bresse Chicken.

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

Bayfare Social

Pan Mediterranean concept Bayfare Social at Rosewood Hong Kong, which blends elements of Spanish cuisines and Asian influences, is offering a new selection of take out and delivery options through Deliveroo as well as catering packages and an à la carte menu for dining in from Tuesday to Sunday (12-6pm).

Bayfare Social, 5/F, Rosewood Hong Kong, 18 Salisbury Road Tsim Sha Tsui; +852 3891 8732

Tate Dining Room

Vicky Lau's Michelin-starred elegant take on innovative French cuisine Tate Dining Room is offering a new festive lunch menu featuring delicacies like the Spiced Oil Confit Vension with Peppercorn Sauce and Aubergine. Additionally, newly opened lifestyle and gourmet boutique Date by Tate offers plenty of original and elegant takeaway options, like the very intagrammable Gastronomy Gourmet Boxes.

Tate Dining Room, G/F, 210 Hollywood Rd, Sheung Wan, Hong Kong; +852 2555 2172

Castellana

Italian restaurant Castellana has made some of its popular Piedmontese delicacies available for takeout and delivery. Additionally, the restaurant offers a new festive set lunch menu with Alba white truffle also available from Monday to Saturday with special openings on Sundays from December 20th to January 3rd. Castellana has also recently launched an online store with exclusive Italian products, Owl of Minerva.

Castellana, 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay; +852 3188 5028

La Rambla by Catalunya

La Rambla's famed Catalonian feasts are now available for delivery and take out through La Rambla@Home and Deliveroo. Options include dinner and sharing sets featuring signatures like the Avocado Lobster, Seafood Paella and Pan De Cristal Con Tomato. Additionally, the restaurant is also offering lunch from Monday to Saturday and all-day brunch on Sunday.

La Rambla by Catalunya, 8 finance st. 3071-73 Level 3, ifc mall, Central; +852 2661 1161

Duddells

Micheline-starred restaurant Duddells has made some of its sumptuous Cantonese banquets available for delivery and take out via JIA Everywhere. Some of these season's special include the decadent and refined winter claypot dishes, such as the Lamb with Winter Bamboo Shoots and Winter Mushrooms and Chinese Preserved Meat Clay Pot Rice.

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

Penicillin and Dead&

Penicillin, Hong Kong's first sustainable bar that recently opened in the heart of SoHo and its sister bar Dead&, both by industry legends Agung Prabowo and Roman Ghale, have launched new takeaway offerings and new opening hours. Penicillin is now offering bottled cocktails available for delivery (upon spending a minimum amount) and grab and go as well as new service hours for food and drinks from 2 to 6pm. DEAD &’s 250ml cocktails are also now available to sip and enjoy at home alongside mouth-watering signature food items like the Dead Dog and the &Wings.

Penicillin, Amber Lodge, L/G, 23 Hollywood Rd, Central; +852 9880-7995

Dead&, G/F, 18 Wo On Lane, Lan Kwai Fong, Central; +852 +852 9886 5711

Simon Rogan at Home

Following the latest restrictions, Simon Rogan’s Michelin-starred Roganic Hong Kong has brought back its award- winning delivery and takeaway service, Simon Rogan at Home. The new 3-course menu features festive delights such as roast turkey and Caramelised chestnut and celeriac soup with hazelnut.

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

The post Here’s How You Can Continue to Eat at These Top Restaurants This December appeared first on Prestige Online - Hong Kong.

2020 has been a very tough year for the hospitality industry in Hong Kong and all over the world. Throughout the pandemic, however, the city's bars and restaurants have showed remarkable resilience and creativity and have continuously adapted and reinvented themselves. With the fourth wave of Covid-19 cases hitting the city just before Christmas, these top restaurants have come up with new lunch menus, delivery and take away options to make sure that they can continue to feed us and keep us company.

22 Ships

Recently revamped Spanish eatery 22 Ships, helmed by chef Antonio Oviedo, is offering a new weekend à la carte lunch menu featuring all its trendy revisitations of Iberian classics as well as take out and delivery options for walk in orders and via JIA Everywhere.

22 Ships, 22 Ship Street, Wan Chai, Hong Kong; +852 2555 0722

AULIS

Aulis, Simon Rogan's intimate chef table experience in Hong Kong, has launched a new lunch set menu that includes refined Modern European delicacies like the Pigeon with red cabbage and blackberry and the acclaimed Truffle Pudding. The menu is available for one session from Tuesday to Friday and on Saturday for two sessions (12.30 and 3.30).

AULIS by Simon Rogan, UG08, Sino Plaza, 255 Gloucester Rd, Causeway Bay; +852 2817 8383

The Diplomat

Acclaimed speakeasy cocktail bar The Diplomat has launched the new 3 Martini Lunch promotion, welcoming guests to dine on a refined menu of pub grub and cocktails all day long. Additionally, the bar is offering a premium Cocktails To-Go bottled cocktail service, created to enjoy professionally mixed cocktails at home. To celebrate the festive seasons, The Diplomat is also bringing some much-needed festive cheer in the form of 12 Days of Cocktails, an advent calendar that offers guests the opportunity to enjoy special Christmas-themed cocktails at home until December 25th.

The Diplomat, Shop 1, LG/F, H Code, 45 Pottinger St, Central; +852 3619 0302

Écriture

Two Michelin star French restaurant Écriture has relaunched Écriture A La Maison, a take out and delivery service that features set menus for two or four guests. Highlights of the sets include the famed Caviar & Uni Tart, the Line Caught Brittany Turbot and the Bresse Chicken.

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

Bayfare Social

Pan Mediterranean concept Bayfare Social at Rosewood Hong Kong, which blends elements of Spanish cuisines and Asian influences, is offering a new selection of take out and delivery options through Deliveroo as well as catering packages and an à la carte menu for dining in from Tuesday to Sunday (12-6pm).

Bayfare Social, 5/F, Rosewood Hong Kong, 18 Salisbury Road Tsim Sha Tsui; +852 3891 8732

Tate Dining Room

Vicky Lau's Michelin-starred elegant take on innovative French cuisine Tate Dining Room is offering a new festive lunch menu featuring delicacies like the Spiced Oil Confit Vension with Peppercorn Sauce and Aubergine. Additionally, newly opened lifestyle and gourmet boutique Date by Tate offers plenty of original and elegant takeaway options, like the very intagrammable Gastronomy Gourmet Boxes.

Tate Dining Room, G/F, 210 Hollywood Rd, Sheung Wan, Hong Kong; +852 2555 2172

Castellana

Italian restaurant Castellana has made some of its popular Piedmontese delicacies available for takeout and delivery. Additionally, the restaurant offers a new festive set lunch menu with Alba white truffle also available from Monday to Saturday with special openings on Sundays from December 20th to January 3rd. Castellana has also recently launched an online store with exclusive Italian products, Owl of Minerva.

Castellana, 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay; +852 3188 5028

La Rambla by Catalunya

La Rambla's famed Catalonian feasts are now available for delivery and take out through La Rambla@Home and Deliveroo. Options include dinner and sharing sets featuring signatures like the Avocado Lobster, Seafood Paella and Pan De Cristal Con Tomato. Additionally, the restaurant is also offering lunch from Monday to Saturday and all-day brunch on Sunday.

La Rambla by Catalunya, 8 finance st. 3071-73 Level 3, ifc mall, Central; +852 2661 1161

Duddells

Micheline-starred restaurant Duddells has made some of its sumptuous Cantonese banquets available for delivery and take out via JIA Everywhere. Some of these season's special include the decadent and refined winter claypot dishes, such as the Lamb with Winter Bamboo Shoots and Winter Mushrooms and Chinese Preserved Meat Clay Pot Rice.

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

Penicillin and Dead&

Penicillin, Hong Kong's first sustainable bar that recently opened in the heart of SoHo and its sister bar Dead&, both by industry legends Agung Prabowo and Roman Ghale, have launched new takeaway offerings and new opening hours. Penicillin is now offering bottled cocktails available for delivery (upon spending a minimum amount) and grab and go as well as new service hours for food and drinks from 2 to 6pm. DEAD &’s 250ml cocktails are also now available to sip and enjoy at home alongside mouth-watering signature food items like the Dead Dog and the &Wings.

Penicillin, Amber Lodge, L/G, 23 Hollywood Rd, Central; +852 9880-7995

Dead&, G/F, 18 Wo On Lane, Lan Kwai Fong, Central; +852 +852 9886 5711

Simon Rogan at Home

Following the latest restrictions, Simon Rogan’s Michelin-starred Roganic Hong Kong has brought back its award- winning delivery and takeaway service, Simon Rogan at Home. The new 3-course menu features festive delights such as roast turkey and Caramelised chestnut and celeriac soup with hazelnut.

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

The post Here’s How You Can Continue to Eat at These Top Restaurants This December appeared first on Prestige Online - Hong Kong.

Fifty metres underground — this is the depth that local winemakers chose when they decided to store 10,000 wine bottles in the Aven d'Orgnac caves, an underground tourist attraction located at the southern end of the limestone plateau of the Gorges de l'Ardèche.

The experiment began in March 2018, when a new storage facility was specially created in a disused access tunnel to allow wine to mature in what amounts to a highly stable and peaceful environment.

A living product that ages best in undisturbed darkness, the wine will have benefited from ideal conditions: A constant temperature of around 12°C and an all-year-long rate of humidity of over 95%.

On December 12, 1,000 bottles of Côtes du Vivarais "Grand Aven 2017" from this treasure trove will be passed from hand to hand by a chain of human volunteers who will bring them back to the surface after two years underground. Thereafter, they will go under the hammer with a range of other local vintages in an auction with modest reserve prices.

Lots on offer will include 150 magnums of Terra Helvorum 2017 starting at 30 euros, 350 bottles of 2015 Terra Helvorum for as little as 15 euros and 350 bottles of Grand Aven 2016 from just 10 euros.

On land and sea

These days, experiments to store wine deep underground are very much in vogue in France. On June 3 of this year, 500 bottles were placed in racks at a depth of 103 metres in caves in Padirac under the watchful eye of Serge Dubs, the Best Sommelier of the World in 1989.

The first of these to return to the surface will be brought up for an initial tasting in the spring of 2021. And let's not forget that this experiment is focused on a very particular wine: A Clos Triguedina Cahors, christened Cuvée Probus, which has been produced to honour the 130-year anniversary of the Padirac Chasm.

Surprisingly enough, this new approach to maturing wine was initially inspired by a find at sea. In 2010, divers in the Baltic discovered a wreck containing what turned out to be a cargo of champagne, which was probably on its way to 1840s Russia.

The wave of experimentation that is now ongoing began when the bubbly, which was made by such houses as Veuve Clicquot, Heidsieck and the now defunct Juglar, was discovered to still be delicious after some 170 years under water.

In Saint-Jean-de-Luz in the French Basque country, winemaker Emmanuel Poirmeur has registered a patent for a process that involves vinifying wine in special vats at a depth of 15 metres under water. For its part, Leclerc-Briant set a record when it vinified one of its champagnes at a depth of 60 meters under the Atlantic in 2012, not surprisingly the vintage was christened "Abyss."

The post A Woman’s World: A Conversation with Chef-Owner Vicky Lau of Tate Dining Room appeared first on Prestige Online - Hong Kong.

Coravin, the wine lover's dream device that lets you pour wine without uncorking, is back with brand new models.

As fans of the smart wine preservation system, we have observed Coravin for some time and seen the brand expand with new technology every year. Now, they have extended their product lineup with the launch of new systems -- Models Three and Six. What's more, all new and existing models have been equipped with SmartClamps™, which, prior to the launch, was only available on Model Eleven. The new easy-on and easy-off clamps are designed to go over the neck of the bottle and push down firmly on the handle in one fluid motion, making the system even easier to use.

Coravin's wine access technology is all down to the hollow needle that is inserted through the cork, before the system pressurises the bottle with Argon (an inert, colourless and odourless) gas, to pour the wine out. Once poured, and the Coravin is taken off the bottle, the cork reseals naturally -- allowing wine to stay fresh for months on end, and years if needed.

The new systems also comes with a Coravin Screw Cap which allows users to enjoy new world wine (with screw caps) the same way as old world wine (cork) bottles, preserving them for up to three months.

So, with four Coravin Models in total, Model Three, Five, Six and Eleven, which model is the right one for you? Well, let's find out shall we.

Coravin Model Three

Details: Model Three is an upgraded version of Coravin's Model One and features a clean and simple, user-friendly and functional design in matte texture.
Perfect for: the everyday wine drinker.
Price: HK$2,080

Coravin Model Five

Details: Model Five is not available for retail as it has been made specifically for trade. The design is simply elegant but durable.
Perfect for: those in the industry who favour classic design with metallic accents.
Price: email for trade price

Coravin Model Six

Details: Model Six is the upgraded version of the popular Model Two Elite edition, it also features vibrant colours with chrome accents.
Perfect for: luxury style and fashion lovers.
Price: HK$3,580

Coravin Model Eleven

Details: Model Eleven is the smartest device of the Coravin family. It is the first bluetooth connected and fully automatic system. It comes with LED display, glass pour optimisation, and connection to the Coravin Moments app, which tracks system statistics and advises on wine pairings with food, music and more.
Perfect for: technology and gadget enthusiasts who love a varied wine experience.
Price: HK$6,880

The post Chef Vicky Lau of Tate Dining Room Unveils Latest Menu Focused on the Versatile Tofu 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.

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.

As the new season sweeps the city, award winning chef Vicky Lau of Michelin-starred Tate Dining Room is clearing the decks for a refreshed eight-course menu that not only celebrates the season's best produce, but couples the intricacies of French cooking and premium Chinese ingredients with touches of nostalgia, too. We took a peek at the new menu (priced at HK$1,680 +10% per guest) and we're liking what we've seen so far.

Bringing her edible stories to life once more, Lau's new dégustation is a continued chapter of odes to ingredients of the season. They display distinct Chinese traditions and flavours with the flair of French cuisine. Take the Ode to conch in the first course for example, which is dedicated to the fresh sea conch. This seafood is thought to have healing properties and widely used in soups, and sometimes medicine, for Chinese food therapy. Here, the fresh, tender conch meat is combined with the umami of seaweed jelly, sweetened with pumpkin purée and presented in the shell itself.

[gallery size="full" ids="162264,162266,162267"]

Other highlights at Tate Dining Room include a signature dish; the Ode to pâté en croûte, which takes the French classic of meat terrine baked in a pie crust, and adds a Chinese twist. A layer of fresh abalone sits between a pork and Chinese mushroom filling. It's then topped with a Chinese Xiaoxing wine jelly, sliced to reveal the centre and served with white asparagus and black garlic.

Meanwhile, the Ode to kumquat makes use of the orange fruit that is Native to Northern China and bears an auspicious meaning of good fortune across the country. In this dish, plump servings of Hokkaido scallop are paired with pickled daikon and a traditional French Grenobloise brown butter sauce before the tang of kumquats and dried scallop finish off the dish.

Of course, with some of the finest French produce to back you up, you almost can't lose. The Ode to Challans duck is exactly this. Pan-roasted duck breast, which makes use of the hand-reared ducks recognised for it's lean meat with bags of flavour, is served with a fig and red date compote, as well as a savoury duck jus.

[gallery size="full" ids="162263,162262"]

The creative marriage of French-Chinese cuisine can also be found in the Ode to Brillat-Savarin. Taking on the soft, buttery, white-crusted triple cream brie from Burgundy, this dish is escorted by rye toast and plum gel along with a variety of Chinese condiments such as ginger, hawthorn bar, dried plums and bergamot. To follow, the dessert takes the humble chestnut -- commonly used in Chinese and French cuisine -- to blend classics from both regions. Inspired by Hong Kong's baked sago pudding with chestnut cream, the Ode to chestnut envelops those flavours into a chestnut sago soufflé served with Pu'er ice-cream.

We also hear that the final chapter, an Ode to chinoiserie, is quite the spectacle. Where guests can open a customised chest of drawers that reveal an assortment of small pastries inspirited with the memories of Lau's Chinese upbringing. Think Rose chocolate fans, chocolate bon bons infused with red date, ginseng, green tea and sesame, guava marshmallows, mini mango kaffir lime gateaus, and much, much more.

[caption id="attachment_162259" align="alignnone" width="6500"] Chef Vicky Lau's seasonal ode is an innovative French x Chinese eight-part menu.[/caption]

Wine pairing options are also available and offer blends from France and China’s notable wine regions for an additional +HK$190 for a glass of Ruinart Blanc de Blancs, +HK$480 for three glasses and HK$780 for six glasses.
For the full menu, visit the the Tate Dining Room website here.

The post Tate Dining Room’s New Seasonal Menu Revels in French Cooking and Chinese Nostalgia 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.

In Prestige Online’s “Getting to Know” series, we ask our favourite personalities what they’re like outside of work -- and get a little more personal. 

She’s the chef and owner of one Michelin-starred Tate Dining Room, but who is Vicky Lau beyond being one of Asia’s best female chefs? We took the chance to find out more about the ex-graphic designer and found out what she gets up to when the chef whites come off.

What’s a normal weekend like for you?

Well, weekends for me are actually only Sundays as I work on Saturdays. Tate [Dining Room] is closed on Sunday, so I have one day off and I always spend it with my daughter. She’s two and a half years old. We do a lot of family activities on that day and explore new places with her. Last week, we went to the library. That’s the kind of thing we do together. This weekend, maybe we’ll go swimming. I like hanging out in Repulse Bay and just generally in the midst of nature. I think kids also enjoy that, too.

What’s on your playlist right now?

Recently, I’ve been listening to a lot of [American three-piece band] Khruangbin. It’s hard to define this type of music, but I guess it’s alternative. I like alternative music, trip-hop, jazz and easy listening music. Bonobo is one of my favourites too.
I’ll listen to music in the car but also in the kitchen -- especially if I’m doing something repetitive because I need to encourage myself to keep going! If you need to make the same thing [for a dish] 200 times, you really need music to get you through it!

[caption id="attachment_149945" align="alignnone" width="1024"] Khruangbin is a band from Texas formed of Laura Lee on bass, Mark Speer on guitar, and Donald Johnson on drums.[/caption]

When you’re not in the kitchen, what else are you up to?

I do Thai boxing at the gym… I also meditate, which I try to do everyday for 20 minutes before I sleep. I do it in silence mostly, but if your thoughts are a little crowded you can use music or do some guided meditation. For me, I need that peace of mind. I’m actually a quiet person, but when you’re in this industry you need to face a lot of people, handle them and get along with them, so I need that quiet time to reset. Meditation really helps you to dump any negative feelings and be more neutral.

What are you most likely to order at a bar?

I enjoy a lot of cocktails, but especially Negronis. I love the classic version but I will also explore different kinds of cocktails. It’s actually really tough to get flavour in liquid, but a lot of people do such a good job, so it’s worth exploring. The Old Man makes a great Negroni!

[caption id="attachment_149944" align="alignnone" width="1135"] The Old Man took the top spot in Asia's 50 Best Bars 2019.[/caption]

What’s your guilty pleasure?

I love eating in bed. I do that a lot actually. Especially at the end of a work night when I’m tired and feel like falling asleep, but I really want to eat. During service I don’t have much of an appetite, so I’ll just have something in bed instead. It’s the best when I’m staying at a hotel, and I can just order some room service and eat a club sandwich in my pyjamas, in bed!

Have you ever met any chefs that turned you into a fan-girl?

So many! Thomas Keller is definitely at the top of my list. [Joël] Robuchon and Pierre Hermé, too. They’re all big names but they’re so humble. I think there are a lot of people that are at that high level, but are more normal than you think.

[caption id="attachment_149946" align="alignnone" width="2445"] Pierre Hermé and Chef Vicky Lau.[/caption]

Who was the last person you called?

My daughter. We FaceTime and she sings to me -- she loves singing. She makes up her own songs even. I took her to a Mozart concert once and she came out telling me she wanted to learn the violin.

What was the last meal you had?

Recently, we went to Sing Gor [a popular two-table-only private kitchen in Macau]. It was really delicious. They cook up that classic Cantonese flavour which is so tough to find these days. All that wok hei [smoky, charred flavour you get from using a wok]. He made this soup with pork belly, intestines and seaweed -- it had so much flavour and was a very dark soup, so you could tell it had so much work put into it. You can’t find this kind of traditional Cantonese flavour anymore and I crave for it. A lot of my childhood memories are of food with this classic flavour.

[caption id="attachment_149943" align="alignnone" width="1600"] Lau also enjoys fine dining and here she is at a dinner with fellow chef Daniel Calvert [of Belon] and friends at a Michel Troisgois Dinner.[/caption]

The post Getting to Know Chef Vicky Lau of Tate Dining Room 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.

Sabatini: Seasonal White Asparagus Menu

When: 1–31 May

Price: Starting from HK$368 + 10%

[caption id="attachment_140769" align="alignnone" width="2400"] White Asparagus and Abalone Salad with Caviar, Sabatini.[/caption]

Winter may be for truffles, but spring is the time for white asparagus. Chef de Cuisine Claudio Favero of Sabatini gets creative with top AAA-grade fresh white asparagus from the Black Forest in his new seasonal menu. Using Italian home-cooking techniques, each dish is balanced, simple and showcases the tender, sweet spears. Find dishes like white asparagus and abalone salad with caviar (HK$368), slow cooked veal loin with white asparagus (HK$408), and a returning favourite, the open ravioli with white asparagus and Sicilian red prawns (HK$488). These seasonal specialties are available at both lunch and dinner. 

Sabatini, 3/F, The Royal Garden, 69 Mody Road, Tsim Sha Tsui East, Kowloon; +852 2733 2000

VEA x BarChef: Birds of Paradise Four-Hands Cocktail Tasting Menu 

When: 2 & 3 May

Price: HK$780 + 10%

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-401.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-400.jpg" right-caption="Antonio Lai" left-caption="Frankie Solarik"]

Considered the godfather of contemporary Hong Kong mixology, Antonio Lai has a way of surprising us with his inventive cocktail creations at long bar Quinary, hidden speakeasy Room 309, and tap concept Draft Land. This time, he has a multi-sensory journey up his sleeve, devised by himself and Toronto’s BarChef owner and master mixologist Frankie Solarik. The six-course tasting experience, which is named Birds of Paradise, promises to stimulate the senses with a flight of outlandish new creations and tropical installations and décor. Plus you might get a chance to meet the two pioneering bartenders in person.

VEA, 29/F, The Wellington, 198 Wellington Street, Central; +852 2711 0063

Yi x Tate: Six Hands Collaboration (Michelin Guide Hong Kong Macau Dining Series)

When: 3 & 4 May

Price: MOP$1,888; wine and tea pairing MOP$600 + 10%

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-403.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-402.jpg" right-caption="Crispy Almond Crab Claw, Yí." left-caption="Ode to Chinese Yam, Tate Dining Room."]

In recent years, Macau has emerged as one of the most exciting culinary destinations in Asia, with a growing number of world-class restaurants, not to mention hosting the prestigious Michelin Guide and Asia's 50 Best awards. The dynamic chef duo of Wilson Fam and Angelo Wong from Morpheus' Yí have taken their contemporary Chinese menu and given it a refreshing twist in its latest collaboration with Hong Kong native chef Vicky Lau, of innovative French-Chinese restaurant Tate Dining Room. The eight-course menu is a display of intriguing flavours and visual delights, featuring a balanced union between the edible stories from Tate and Yí's modern adaptation of classic Chinese dishes. 

Yí, 21/F, Morpheus, City of Dreams, Estrada do Istmo, Cotai, Macau; +853 8868 3446

Nobu: Roku–Wareki Satsuki Grain Omakase 

When: May 14–Jun 30

Price: HK$688 for lunch (inclusive of a mocktail); HK$1,488 for dinner + 10%

[caption id="attachment_140776" align="alignnone" width="2048"] Red Snapper Karaage, Nobu.[/caption]

At the start of 2019 Nobu introduced its Roku-Wareki gourmet experience, a culinary journey taking diners through six chapters of the ancient Japanese harvesting calendar, with each chapter focusing on a special seasonal ingredient. For its third instalment, the omakase menu shines a light on Satsuki, the traditional term for the month of May, which refers to the humble grain buds of the Kansai region. The light dishes are influenced by the impending arrival of summer, with complementing ingredients such as kurodai, itoyori and kibinago fish, wild vegetables, and A5 Japanese wagyu. The omakase menu is available for lunch (six courses) and dinner (eight courses).

Nobu, 2/F, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Kowloon; +852 2313 2323

Grand Hyatt: Champagne Secrets

When: 16 May–6 June (every Thursday)

Price: HK$1,888 + 10%

[caption id="attachment_140808" align="alignnone" width="5304"] Baby Peter oysters by David Herve served with Champagne jelly and watercress crème, Champagne Bar.[/caption]

The Champagne Bar at Grand Hyatt Hong Kong is where you’d go for an intimate quiet drink. But for four weeks, the romantic, 1920s-style cavern will be transformed into French illusionist Stefan Leyshon’s 360-degree stage. The up-close and personal 90-minute performance is to be enjoyed with five courses of small plates (including Baby Peter oysters with champagne, lobster avocado roll and smoked Oriental spiced pigeon) paired with the bar’s selection of cuvées.

The Champagne Bar, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai; +852 2584 7722

Le 39V: Barons de Rothschild Wine Dinner

When: 28 May

Price: HK$1,480 + 10%

[caption id="attachment_140778" align="alignnone" width="853"] Vendée Pork, Le 39V.[/caption]

May is the month of gastronomy à la français, or simply Le French GourMay, celebrating one of the few UNESCO-listed culinary cultures in the world. From the 1st to 31st, Le 39V is offering a delectable six-course dinner menu paired with Loire Valley wines, showcasing the 'Garden of France' through colourful seasonal ingredients. But for one night only, Michelin-starred chef and founder of the Parisian Le 39V will be in Hong Kong to craft a four-course menu paired with premium Barons de Rothschild vintages, which is a rare opportunity not to be missed.

Le 39V, 101/F, International Commerce Centre West, 1 Austin Road, Tsim Sha Tsui, Kowloon; +852 2977 5266

Tate Dining Room x Atomix: Four-Hands Collaboration

When: May 28 & 29

Price: HK$1,980; wine or cocktail pairing HK$600 + 10%

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-405.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-404.jpg" right-caption="Ode to Pigeon, Tate Dining Room." left-caption="Seabream, Atomix. "]

Chef Vicky Lau of Tate Dining Room is arguably one of Hong Kong’s most collaborative creative minds, having partnered with globally renowned culinary masters (Wilson Fam and Angelo Wong of Yi from Morpheus Macau, Natsuko Shoji of Été from Tokyo, and Mathieu Escoffier of Ma Cuisine in Singapore). This time, she joins forces with NYC-based guest chef Junghyun Park of contemporary fine dining establishment Atomix. Both Michelin-starred chefs will bring an eight-course dinner menu featuring Lau’s signature odes of French cuisine with a Chinese touch and Park’s modernist Korean dishes. 

Tate Dining Room, 210 Hollywood Road, Sheung Wan; +852 2555 2172

The post The Top 7 Special Menus You Can’t Miss This May 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.

Roast rib of Hereford beef at Gough’s on Gough

Sunday roasts -- one of Britain’s most celebrated traditions -- are few and far between in Hong Kong, let alone a good one. So when we got a call from one of our favourite modern British restaurants, we were more than happy to get our roast on. The roast rib of Hereford beef is one of the traditional options on the Sunday brunch menu and we were not disappointed; the beef is succulent and full of meaty flavour. It comes with all the gut-busting trimmings, too, including fluffy duck fat potatoes and crispy Yorkshire pudding bathed in a glistening beef gravy, along with sides of braised carrots, creamed spinach, cauliflower cheese and horseradish sauce.

Gough’s on Gough, 15 Gough Street, Central, Hong Kong; +852 2473 9066

Foie gras monaka at Mizumi

During the Asia’s 50 Best Restaurants festivities, otherwise known as the ‘Oscars of the culinary world’, a series of events spotlighting participating guests were held throughout the week, one of which was a guest chef event at two-Michelin-starred Japanese restaurant Mizumi at Wynn Palace. The special lunch featured dishes from chef Zaiyu Hasegawa of the best restaurant in Japan -- Den (ranked No. 3), chef Hiroyasu Kawate of Florilège (No .5), chef Yusuke Takada of La Cime (No. 14) and chef-owner Takeshi Fukuyama of La Maison de La Nature Goh (No. 24). But the best dish for us was something that came in a small packet: The foie gras monaka, which usually sandwiches sweet red bean paste in a more traditional style dessert, is a wafer pastry filled with creamy foie gras, seasonal fruit and crunchy Japanese pickles -- an incredibly clever entrée that married savoury and sweet flavours along with creamy and crunchy textures -- and left us wanting more. 

Mizumi, North Esplanade, G/F Wynn Palace, Avenida da Nave Desportiva, Cotai, Coloane-Taipa, Macau; +853 8889 3663

[inline_related_article article_id="135693"]

Steamed pigeon “au sang” at TATE Dining Room

Another collaborative chef event coinciding with Asia’s 50 Best Restaurants took us to TATE Dining Room in Hong Kong to celebrate the power of female chefs in Asia. The four-course lunch featured exceptional dishes created by chef Bee Satongun of Michelin-starred PASTE in Bangkok, chef Margarita Fores of Grace Park, chef Natsuko Shoji of Été and of course, chef Vicky Lau of Michelin-starred TATE Dining Room. Our favourite dish was the incredibly tender steamed pigeon “au sang” wrapped in delicate tofu skin, paired with fermented mustard green and grape confit. The dish was brought to life with a savoury Sichuan pigeon sauce which was packed with complex umami flavours, while a nourishing pigeon broth warmed both our bellies and souls.

TATE Dining Room, 210 Hollywood Road, Sheung Wan, Hong Kong; +852 2555 2172

Yubu Bolognese at Mrs. Pound

There’s nothing quite like the street food in Asia and it seems Mrs. Pound, the hidden restaurant in Sheung Wan, agrees. Presenting a revamped menu full of street food inspired dishes, we went on over to try out a good selection that borrowed the culinary essence from Malaysia, Singapore, China, Korea and Japan, but took a fancy to one in particular. The Japanese-Italian inspired yuba Bolognese layers ribbons of the nutty flavoured, chewy bean curd skin in a hearty rage of tomato, basil and Impossible® meat; making a classic Italian dish feel a little less guilty to gorge on.

Mrs. Pound, 6 Pound Lane, Sheung Wan, Hong Kong; +852 3426 3949

Mala Ibérico pork xiao long bao at Old Bailey

This Jiangnan restaurant in Tai Kwun is a Prestige Online favourite for lunch, and for good reason. Since opening in June 2018, the restaurant has offered a bright and stylish interior with an outdoor terrace (overlooking the old Central Police Station), and continues to serve some of the best dim sum dishes in town. Our must-order item is the mala Ibérico pork xiao long bao. Tinted pink by beetroot, the Shanghainese dumpling’s pastry is exceptionally thin and delicately filled with sweet Ibérico pork and Sichuan peppercorns for a fragrant and slightly numbing combination, while the rich chicken bone broth provides the soup for that satisfying bite.

Old Bailey, 2/F JC Contemporary, Tai Kwun, Old Bailey Street, Central, Hong Kong; +852 2877 8711

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