Celebrity Life

For The Glenrothes, there's always more to discover, more to learn, more to master.

Looking beyond the most conspicuous for nuances and ventures others will not dare consider is simply a matter of pride; a matter of curiosity being nurtured and nourished; a matter that begets THE HIDDEN MENU, The Glenrothes' newest partnership with The Ritz-Carlton, Hong Kong’s OZONE.

There’s a saying, as there often is. Something about being lonely at the top; about being amongst rarefied company that’s rarefied to the point of nonexistence. It’s not quite so, however, for The Glenrothes, who finds a compatible bedfellow in The Ritz-Carton's OZONE for a collaboration named with secrecy in tow: THE HIDDEN MENU, a whisky-paired degustation itinerary that aligns the former’s time-forged, age-old whisky alongside ultra-fine gastronomy.

A match made in, well, almost heaven; after all, OZONE continues to hold rank as the highest-altitude bar in the world. 490 metres above sea level will grant you that dignified status.

As with all things worth discovering; worth spending time, effort and attention on, THE HIDDEN MENU is a meticulous labour of love — one curated by Peter Find, Executive Chef of The Ritz-Carlton, Hong Kong. Presenting: A four-course journey that bookends sipping glasses of The Glenrothes whisky — on the menu, fingers split between the 18-Year-Old, Maker’s Cut, 25-Year-Old and the Single Cask #19961 — with delicious bites of food made to harmonise, chef's kiss-style.

For those itching for a taste, here’s what to expect from THE HIDDEN MENU, courtesy of The Glenrothes and OZONE.

Welcome Cocktail: Glimpse of Amber

THE HIDDEN MENU's curtain draws open with an aperitif. To whet the palate! Bespoke for the menu, Glimpse of Amber extends a sunshine-gold welcome, swirling sweetly into an infusion of caramelised banana puree, vanilla pod-laced banana liqueur and The Glenrothes' 12-Year-Old.

First Course: Vanilla and Cinnamon-infused Charcoal Breadcrumb 40°C Confit Salmon with Smoky Melon

A touch of theatrics follows the opening act, arriving encased within a blanket of smoke that, once uncovered, is left to drift. Tendrils of the dish's smoky aroma temper with The Glenrothes' 18-Year-Old, which lands warm on the tongue with a sweet vanilla, pear and fresh ginger profile.

Second Course: Poached Lobster Tail

The second course takes pause. Here is where conflict — all saccharine against umami; spice against cream — arises, lingers and, finally, settles. The Glenrothes Whisky Maker's Cut spills into a rich, complex sip flavoured with tinges of creamy vanilla, candied orange peel and nutmeg; an aroma profile chosen specifically to complement the second course's sweet-meets-savoury bed of chocolate sauce, spicy fig and poached lobster tail.

Main Course: Sous Vide Iberico Pork Tenderloin

Here, the climax. The star of the show; the meat of the matter; the final, toiling climb before the sweet, sweet resolution. The Glenrothes 25-Year-Old's rather treacly tinges of salted caramel, mango and coriander seeds mingle in stride with the main course's accompanying tropical fruits celeriac purée, flavoured, too, with decadent notes of salted caramel.

Dessert: Black Tea Mousse Panna Cotta

Finally, the rolling credits. An Easter egg; the best saved for last paired alongside dessert is The Glenrothes Single Cask #19961 — distilled in 1997, bottled in 2019, with over two decades spent maturing in an American Oak Sherry cask that produced only a mere 580 bottles. On the palate: dark chocolate and black tea, with a finish as sweet as the dessert it's meant to accompany.

The Glenrothes' THE HIDDEN MENU is priced at HK$1,280 per person. Available at The Ritz-Carlton, Hong Kong's OZONE from 1 September to 1 October 2021. Make reservations via the QR code above to unlock a 10% off discount code.

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The latest ready-to-wear design from The Anthology deepens the brand's burgeoning reputation for sartorial clothing that's elegant yet easy-wearing -- a winning combo even when you're aren't 'working' from home.

Last April, while institutions around the globe were struggling to contain the fear and uncertainty wrought by a now-familiar contagion, huge numbers of clothing brands dealing in what we'd call 'classic menswear' were on the brink of a similarly existential collapse. With offices emptying out at record rates and 'stay home' orders being enforced worldwide (many of them still ongoing today) it seemed that the long-prophesied 'death of the suit', and by association, tailored clothing, had finally arrived.

Multinational menswear outfitters in the mould of J Crew -- known in their heyday for peddling slim, modish suits in malls from Indonesia to Alaska -- disappeared overnight, having failed to recognise (or worse, acknowledge) the sea change that has been taking place in men's fashion these last six years. And that's before we were all locked up, drinking badly-made cocktails over Zoom.

Fortunately, a handful of smaller brands (including an inexplicable number focusing on sartorial clothing, in Hong Kong) have managed to make lemonade out of the current crisis, principally by taking familiar styles of clothing and cranking the comfort factor, both literal and emotional, up high. Those themes were at the forefront of the design process when Hong Kong-based The Anthology released its 'Lazyman' in 2020: a "casual, multifunctional jacket" that's a no-brainer for the 'working from home' brigade, but still smart enough to warrant a place in your wardrobe when the pandemic inevitably ends.

To complement this beloved "blazer alternative", the brand has just released the 'Taskmaster' -- a quasi-outerwear design that rustles many of the same thematic feathers as its predecessor, while expanding The Anthology's casualwear universe. "If the Lazyman is an alternative to the office-appropriate navy sport coat," says co-founder Buzz Tang, "then the Taskmaster is our answer to the classic American work shirt."

It turns out that The Anthology's answer to workwear of the 21st century owes a debt to designers like Ant Franco and Jerry Lorenzo. In an era when fashion's influences are rapidly decamping between art, history, and pop culture, that's certainly no bad thing. Commencing from the reference point of the American workshirt, Tang & co continually tweaked the Taskmaster until they arrived at something suitably "fast-adapting" for a mixture of modern urban situations. It's for working, for loafing, for when you're stuck at home working on your loaves.

Almost by necessity, that makes this different to the scores of workwear designs which have come before: the body is shorter and slimmed for a closer fit, ensuring it wears well even whilst tucked beneath a trouser waistband; whereas the chest pockets have been expanded to handle the tools of modern professionals -- two oversized, postbox-style shapes roomy enough to stash your phone, spectacles, currency or even a palm-sized writing aid.

Intriguing choices in fabric are a signature at The Anthology, and the Taskmaster is no exception in this regard. For the Taskmaster, the brand has chosen to keep its sartorial sensibilities low-key, working closely with its Italian textile partners on a corded glencheck that juxtaposes a sumptuous handle with hardwearing, robust externalities. I say 'low key' since the colour here has enough degrees of separation to isolate it from the exploded plaids we're used to seeing on the high street. According to Tang, this corduroy begins life as a dusty beige cotton that's woven over with cords, shaded in what he likes to call "bleeding fountain pen". Collectively, those colours are redolent of a quill and ink -- an allusion, very nearly imperceptible, to The Anthology's blue feather logo.

The 'Taskmaster' overshirt is now available for HK$3,300. To learn more, visit The Anthology online.

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It goes without saying that mothers deserve recognition all year round, but with Mother's Day approaching -- it falls on Sunday, 10 May this year in case you were wondering -- there's no better time to celebrate the first lady in your life this weekend. Whether she prefers to enjoy a leisurely brunch, indulgent dinner or spot of afternoon tea, Hong Kong's luxury hotels are offering the most opulent ways to spoil her. So without further ado, here are our top Mother's Day menus worth booking now.

Rosewood Hong Kong

Whisk mum away for a little afternoon tea at Rosewood's The Butterfly Room and indulge in a five-course spread of sweet and savoury creations. A complimentary Japanese strawberry shortcake and Asaya spa gift certificate is included in the offer. Or opt for dinner at The Legacy House where Cantonese cuisine with a Shunde influence is on the menu for lunch and dinner. Think classic style dim sum, traditional Cantonese soups, seafood and delicacies, in addition to a collection of speciality herbal teas for mothers to take home.

To Book: call +852 3891 8732 or email

Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui

Mandarin Oriental

From an indulgent Sunday roast at the Mandarin Grill + Bar with all the trimmings (complete with dessert trolley), or French fine dining four-course lunch at Pierre, to Cantonese lunch or dinner at Man Wah or a family-friendly Clipper Lounge brunch with a variety of seafood and mouthwatering desserts Mandarin Oriental has whatever takes your mum's fancy and then some.

To Book: call +852 2825 4000 or email

Mandarin Oriental, 5 Connaught Road, Central

The Ritz-Carlton

There's plenty of options at The Ritz-Carlton on Mother's Day. Choose from a 3-course brunch, 3-course dinner and afternoon tea at The Lounge & Bar; a 4-course Italian brunch or dinner at Tosca di Angelo; or  an exclusive six-course Michelin-starred private dining experience focused on health-forward dishes and a well-being menu at Chinese restaurant Tin Lung Heen.

To Book: call +852 2263 2270 or email

Ritz-Carlton, International Commerce Centre, 1 Austin Road West, West Kowloon

The Murray

For a modern European style treat featuring plenty of bubbles, head to Popinjays at The Murray. Here, an elegant semi-buffet spread offers fresh seafood, salads, cured meats, cheeses, desserts and more. Guests can also pick one of five main courses including dishes such as the Slow-cooked Atlantic halibut and Black onyx beef striploin. The Murray Brunch at The Tai Pan and Garden Lounge also offer a full on feast featuring salads, oysters, cold cuts and carvery delicacies.

To Book: call +852 3141 8888 or email

The Murray Hong Kong, 22 Cotton Tree Drive, Central

Kerry Hotel, Hong Kong

Spend the afternoon sipping on this decadent pu’er tea-themed afternoon tea at the Lobby Lounge in Kerry Hotel which features sweet treats with all the health benefits and antioxidant properties from the tea. What's more, each tea set will include a Cha Ling gift set made up of a fragrance, scented camelia brooch, young Pu’er tea and a complimentary Cha Ling facial experience.

To Book: call +852 2252 5237 or email

Kerry Hotel Hong Kong, 38 Hung Luen Road, Hung Hom Bay

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A rejuvenating massage and deep cleansing facials can breathe new life into your weary body, but unique spa offerings can make your experience unforgettable. Here are some treatments that can ease your stress with experiences that will remain with you long after you return: 1. Sodashi Crystalus Body Massage | Akasha Holistic Wellbeing Center at […]

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Culled from Hong Kong’s always-hot dining scene, here are some of the most exciting menus to try this month. Be prepared for chef takeovers, collaborations melding divergent cuisines and seasonal specials – these one-off opportunities are not to be missed.

Arcane’s Veganary Menu

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

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

Rech by Alain Ducasse’s Kaviari Caviar Menu

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

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

HAKU x Victor’s Fine Dining

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

La Rambla x Gallery de Chele

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

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

Gems & Pearl at Tosca di Angelo with Antonia Klugman

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

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

TATE Dining Room x Hisa Franko

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

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

WHISK x Restau K Yamauchi

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

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

Mono

When: 22 January

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

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

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

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

The Spirit of Enterprise (SOE) held its annual SOE Awards at The Ritz-Carlton, Millennia Singapore, on Oct 17. Indicating the vibrancy of Singapore’s entrepreneurial scene, this year’s SOE Awards saw an overwhelming number of honourees – 42 in the “Established Entrepreneurs” category, and 13 in the “Start-up” category. This marked a milestone in SOE’s journey […]

The post Spirit of Enterprise honours 56 awardees at SOE Awards 2019 appeared first on The Peak Magazine.

The Spirit of Enterprise (SOE) held its annual SOE Awards at The Ritz-Carlton, Millennia Singapore, on Oct 17. Indicating the vibrancy of Singapore’s entrepreneurial scene, this year’s SOE Awards saw an overwhelming number of honourees – 42 in the “Established Entrepreneurs” category, and 13 in the “Start-up” category. This marked a milestone in SOE’s journey […]

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.

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

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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

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Close to 500 guests attended, including Guest-of-Honor Mr Gan Kim Yong, Minister for Health.

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Close to 500 guests attended, including Guest-of-Honor Mr Gan Kim Yong, Minister for Health.

For more stories like this, visit www.thepeakmagazine.com.sg.

These wildly imaginative mooncake flavours will excite the most adventurous of tastebuds this Mid Autumn Festival.

The post Taste-test and review: 34 mooncakes flavours in Singapore (2019) appeared first on The Peak Magazine.

These wildly imaginative mooncake flavours will excite the most adventurous of tastebuds this Mid Autumn Festival.

For more stories like this, visit www.thepeakmagazine.com.sg.