Celebrity Life
The Top Special Menus You Canât Miss This January
Culled from Hong Kongâs 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 â these one-off opportunities are not to be missed.
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Arcaneâs 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 organisationâs 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 chefâs 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
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Rech by Alain Ducasseâs 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 Kaviariâs finest to choose from â Baeri caviar from Siberia, Osetra Caviar Prestige from Europe and Kristal Caviar from Thousand Lake in China â to go with Chef Guillaume Katolaâs dishes.
Rech by Alain Ducasse, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 2313 2323
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HAKU x Victorâs Fine Dining
When: 6 to 8 January
Price: HK$2,580 +10%Â Â
HAKU is welcoming the new year with Chef Agustin Balbiâs culinary friend and peer, Christian Bau of three Michelin star Victorâs 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 Bauâs Kanpachi with oysters and sea herbs and A4 Kumamoto Kuro-gyu with eggplant; and Chef Balbiâs 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
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La Rambla x Gallery de Chele
When: 7 & 8 January
Price: HK$1,780 + 10%
Chef Chele Gonzalezâs food can be described as Spanish cuisine with a Filipino twist. Pair that with Chef Ferran Tadeoâs modern Catalan flavours and youâve got one of the most unique combinations of culture packed in one meal. Drawing on the two chefsâ common Spanish heritage and international exposure, the collaboration fuses both chefâs 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
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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-Carltonâs Gems & Pearl Italian Culinary Journey vignette continues with legendary chef Antonia Klugman of one Michelin-star LâArgine 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
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TATE Dining Room x Hisa Franko
When: 16 & 17 January
Price: HK$2,180 + optional drinks pairing start at HK$580 + 10%
Itâs not the first time that Chef Vicky Lau of TATE Dining Room promotes fellow female chefs in unique collaborations. Weâve seen incredible success with her previous partnerships with Natsuko Shoji of ĂtĂŠ, 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 Chefâs Table and Worldâs Best Female Chef of 2017) joins Chef Lau from her restaurant Hisa Franko in Slovenia. The 10-course tasting menu will see both chefsâ innovative creations, and one highly anticipated collaborated course.
TATE Dining Room, 210 Hollywood Road, Sheung Wan; +852 2555 2172
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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 worldâs 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 â 130 Nathan Road, Tsim Sha Tsui; +852 2315 5999
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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 Canât Miss This January appeared first on Prestige Online - Hong Kong.
The Top 7 Special Menus You Canât Miss This November
Culled from Hong Kongâs 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 â these one-off opportunities are not to be missed.
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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 Queenâs, 80 Queenâs Road Central, Central; +852 3185 8388
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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 10th anniversary four hands menu last month, Whisk welcomes fine dining prodigy and Michelin-strared chef David Tamburini of Bangkokâs 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
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Locavore x Test Kitchen
When: 7 to 10 November
Price: HK$1,080; Wine pairing + HK$480
Bali-based chef Eelke Plasmeijer of Asiaâs 50 Best Locavore pays a visit to Hong Kong for a special four-day pop-up at the culinary laboratory â 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 Indonesiaâs 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
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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 Roganâs. 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
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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-ĂchĂŠzeaux, 1990 RomanĂŠe-St.-Vivant, 1999 Vosne-RomanĂŠe 1er Cru CuvĂŠe Duvault-Blochet and 2000 La Tâche. Every guest will also get a chance to win a bottle of 1997 Grands-ĂchĂŠzeaux on the evening at the lucky draw.
Alain Ducasse at Morpheus, Level 3, Morpheus, City of Dreams, Estr. Do Istmo, Macau; +853 8868 3432
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Gems & Pearl â 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 Angeloâs classics tailored for the local palate.
Tosca di Angelo, Level 102, The Ritz-Carlton Hong Kong, 1 Austin Road, West Kowloon; +852 2263 2270
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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 regionâs 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 Kawateâs signature Beef carpaccio with beetroot puree and host chef Vickyâs 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
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The post The Top 7 Special Menus You Canât Miss This November appeared first on Prestige Online - Hong Kong.
Where to Try Art-Inspired Menus this Month
As Hong Kongâs Art Month ensues, we're seeing all sorts of creativity spilling out across the city and onto our plates. With art-inspired menus, dishes and cocktails on offer, there's something for everyone to celebrate the arty season. So if gallery hopping isn't for you, hereâs a list of 9 other cool art-related things to eat or drink this month.Â
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Ozone, The Ritz-Carlton
From now until 31 March
If drinkable art is your thing, you can head on up to The Ritz-Carltonâs Ozone, the worldâs highest bar, to sample cocktails and tapas inspired by the Bauhaus movement, which combined construction and fine arts in the early 20th century. Created by culinary and bar manager Oscar Mena, bar-goers can sip on artsy cocktails that have been inspired by Bauhaus maestros LĂĄszlĂł Moholy-Nagy, Josef Albers, and Paul Klee. Whatâs more, artisan mixologist and Asiaâs Monkey 47 brand ambassador Zachary Connor de Git will be guest bartending for one night only (Friday, 29 March) with some of his own signature creations.
Ozone, Level 118, International Commerce Centre (ICC), 1 Austin Rd West, Tsim Sha Tsui, Kowloon; +852 2263 2270
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CĂ LA VI
From now until 31 March
Art lovers rejoice! You can now eat, drink and simultaneously experience art at CĂ LA VI. A tasting menu featuring six colourful dishes will set the tone with dishes such as oyster & botan ebi to start, and a vibrant beet & raspberry mousse to finish. Wash it down with their exclusive art cocktail, Panthère Cobblers, inspired by French âBorn Wildâ pop-artist Richard Orlinksi, all the while enjoying the collection of sculptures, courtesy of Opera Gallery, displayed across The Lounge, Sky Deck and restaurant. To end the month on an artistic high, CĂ LA VI will also be hosting a closing party featuring a live performance by dance alchemy production group I AM.
CĂ LA VI, 25/F California Tower, 30-32 DâAguilar Street, Lan Kwai Fong, Central, Hong Kong; +852 3700 2300
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Felix, The Peninsula
From now until 30 May
Get in the mood for artistry at The Peninsulaâs 28th floor restaurant, Felix, and enjoy the Five Senses Art Experience menu by Chef de Cuisine Juan Gomez. Created to please all your senses, dishes like crispy king crab pillows will indulge hearing, whilst chargrilled Iberian pork pluma will excite your sense of smell and pan-fried foie gras with glazed plums will tickle your taste buds. But if thatâs not enough art for you, The Peninsula -- being the official hotel partner of Art Basel Hong Kong â will also launch âArt in Resonanceâ, a multi-year art program that starts 26 March, in which the hotel will play host to newly commissioned, immersive installations by contemporary artists across the globe.
Felix, 28/F, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui, Kowloon; +852 2696 6778
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Whisk, The MiraÂ
From 28 March to 22 April
Back by popular demand (for the fifth consecutive year now), is Chef Oliver Liâs ingredient-driven, street art-inspired menu. Reflecting upon UK-born, HK-bred visual artist Szabotageâs pop-up exhibition âReflectionsâ, the six-course menu incorporates urban and pop culture in its dishes -- including the signature graffiti-style Koi patterns. Along with the meal comes four pop-artsy tipples that also pay tribute to the street art influence.
Whisk, The Mira Hong Kong, 118 Nathan Road, Tsim Sha Tsui, Kowloon; +852 2315 5999
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Dr. Fern's Gin Parlour
From now until 31 MarchÂ
The artisanal gin bar tucked in the basement of The Landmark is a favourite most days, but during Art Month, the place is especially popular with bartender Gerry Olinoâs art-inspired cocktails. The first of his creations is Flowers in the Snow -- a concoction of infused gin, honey, cream, egg white, soda and local jasmine tea -- instilled by artist Robert Tracyâs mysterious flower painting. The second drink is a must-order simply for its gorgeous presentation; The Blossom is derived from a simple seed, given the love and water needed to transform into beautiful and colourful life, and is made from Whitley Neill Quince Gin, London Orange & Elderflower and edible flowers.
Dr. Fernâs Gin Parlour, Basement Floor, Landmark Atrium, 15 Queenâs Road Central, Central, Hong Kong; +852 2111 9449
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Mandarin Bar & Grill, Mandarin Oriental
From now until 31 March
Michelin-starred chef Robin Zavou celebrates Art Month this year with his Palatable Art menu. This time, heâs paired up with artist Konstantin Bessmertny and Benjamin Sigg of Art Advisory to put forth a four-course dinner menu. Each dish is a true work of art as it mirrors, complements, or exudes the feelings and ideas intended by the artist, and now, the chef as well. Special mentions include the caviar, leek and cauliflower starter inspired by Ancient RĂŠgime, and the Wagyu beef served with bark and smoked at the table to bring out the five elements, reflective of the piece with the same title by Chinese artist Ji Dachun.
Mandarin Bar & Grill, Mandarin Oriental, 5 Connaught Road Central, Central, Hong Kong; +852 2825 4004
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Mumm Harbourfront PartyÂ
27 March
Back for the fourth year now, Mumm Champagne returns to co-host one of Art Monthâs biggest celebrations right at Hong Kongâs Central Harbourfront Event Space with Art Central. This VIP party is also the debut of Mumm Grand Cordon Stellar â the first Champagne bottle designed specifically for space travel. Although you may not have any plans to venture past our planet anytime soon, you are however guaranteed an evening that is out of this world, with free-flow drinks and international DJ performances.
Mumm Grand Cordon Stellar Lounge, Central Harbourfront Event Space, 9 Lung Wo Road, Central, Hong Kong; +852 2151 2699
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The Lounge, Four SeasonsÂ
From now until 31 March
Sunday afternoons just got better with Four Seasonâs new Art Frenzy Afternoon Tea set offering. Led by Executive Pastry Chef, Ringo Chan, the interactive tea buffet is an expression of the chefâs creativity in the form of sweet delights. Expect artistic creations in his interpretation of urban Hong Kong, bird cages found in the old parts of Kowloon, and paint tubes inspired by the cityâs modern street art. The tea set is available from 2pm to 4pm, or 4:15pm to 6pm.
The Lounge, Four Seasons, 8 Finance Street, Central, Hong Kong; +852 3196 8820
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Pirata Group
From 27 to 31 March, during dinner until end of service.
Walking through all the galleries and exhibitions at Art Basel Hong Kong can be thirsty work. Luckily, restaurant group Pirata has us covered with a list of venues across Hong Kong offering complimentary drinks (from glasses of Prosecco to cocktails and bottles of wine) to all Art Basel VIP ticket-holders this month. Visit Chaiwala, Madame Ching, TokyoLima, Meats, Pirata or The Optimist and recharge with a much-needed tipple to keep you going through art month.
Chaiwala, Basement 43, 55 Wyndham Street, Central, Hong Kong; +852 2362 8988
Madame Ching, 5 Star Street, Wan Chai, Hong Kong; +852 2577 7227
TokyoLima, Â G/F, 18-20 Lyndhurst Terrace, Central; +852 2811 1152
Meats, G/F, 28 - 30, Staunton Street, Soho, Central, Hong Kong; +852 2711 1812
Pirata, 30/F, 235-239 Hennessy Road, Wan Chai, Hong Kong; +852 2887 0270
The Optimist, 239 Hennessy Road, Wan Chai, Hong Kong; +852 2433 3324
The post Where to Try Art-Inspired Menus this Month appeared first on Prestige Online - Hong Kong.