Celebrity Life

While Valentine's Day might look a bit different this year, there are still plenty of options in Hong Kong to celebrate with a decadent and sumptuous meal that conveys love and appreciation. We explored the culinary offerings at two of the city’s most romantic restaurants.

Angelo Aglianó, Director of Tosca Di Angelo, the Ritz Carlton, Hong Kong

Located on the 102nd floor of The Ritz Carlton, Hong Kong, Tosca di Angelo has long been considered one of the most romantic restaurants in the city. The dining room, commanding a panoramic view of the harbour, boasts high ceilings and majestic baroque chandeliers, which make for an elegant and celebration-perfect setting. The one-Michelin-star restaurant, of course, is mostly celebrated for its Mediterranean interpretation of Italian fine dining.

“The inspiration behind this menu is love,” chef Angelo Aglianó tells me – the love I have for my job and for the people I serve. When you cook, you always have to think that you’re serving your family. For Valentine’s Day, I always like to use luxurious and so-called aphrodisiacal ingredients, things that you wouldn’t normally eat.”

For this special menu, Aglianó, who’s originally from Sicily and joined Tosca in 2019 after years of working in prestigious kitchens around the world, including L’Atelier de Joël Robuchon, put together a selection of dishes that are an ode to elegant indulgence. They range from the Hamaci and Gillardeau Oysters Tartare, to the Roasted Mediterranean John Dory with Hokkaido Sea Urchin.

“One of the most important parts of a Valentine’s Day menu, of course, is the dessert. This year we made a heart with red-currant coulis, white-chocolate mousse and strawberries, a classic pairing that’s quintessentially romantic,” Aglianó explains. “Being Sicilian, my biggest inspiration when I create a new menu is the sea. When I have to come up with new ideas, I sit in front of Tosca’s open view and I start thinking, always starting from the ingredients.”

Uwe Opocensky, Executive Chef at Petrus Restaurant, Island Shangri-la

Following chef Uwe Opocensky’s philosophy, at Restaurant Petrus food is an experience rather than just a meal, with interactive dishes and personal introductions at each table. The intimate atmosphere and approach, as well as the contemporary and scenic take on classic French cuisine, make the one- Michelin-star establishment a favourite among local lovers.

“Valentine’s Day is about indulgence, abundance and enjoying the best things in life,” says German-born Opocensky, “especially during these difficult times that we’re living in. It’s time for us to really celebrate. I based this selection on the ingredients traditionally associated with this celebration – for example, foie gras and strawberries, which for me are synonyms of romanticism.”

The menu includes an unconventionally presented appetiser of foie gras with pear, honey and gingerbread, the perfect start to a meal that takes diners on a gastronomic journey through some of the most excellent products and traditions of Europe – with a short detour to Japan.

Valentine’s Day is about indulgence, abundance and enjoying the best things in life

Uwe Opocensky

“As a chef, your cooking style constantly evolves, but when it comes to Valentine’s Day’s menus, the one thing that remains constant throughout the years is that the dishes have to be good to be shared with your other half,” explains Opocensky, who took over Petrus in 2019 and introduced the style that garnered a first Michelin star for the restaurant. “If I could pick a couple of dishes from this year’s menu to personally cook for a loved person, they would definitely be the sole with crust, parsley and mussels, and the organic venison from the UK, with salsify, vanilla and coffee jus.”

The finale of Restaurant Petrus’ romantic banquet is a showstopping Saint Honoré cake with chestnut and truffles.

(Here shot: Saint Honoré, the grand finale of Opocensky's menu at Petrus)

The post Chefs Angelo Aglianó of Tosca and Uwe Opocensky of Petrus on Their Sumptuous Valentine’s Day Meals 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.

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

Arbor x La Cime Four Hands Menu

When: 7 to 9 November

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

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

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

Guest Chef David Tamburini of La Scala at Whisk

When: 7 & 8 November

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

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

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

Locavore x Test Kitchen

When: 7 to 10 November

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

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

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

Roganic Mushroom Menu

When: 12 & 13 November

Price: HK$980 + 10%

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

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

Iconic Wine Dinner at Alain Ducasse at Morpheus Macau

When: 16 November

Price: MOP$28,888 + 10%

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

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

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

When: 21 & 22 November

Price: HK$1,998 + 10%

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

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

VEA x Florilège Pop-up

When: 22 November

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

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

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

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

Weekends in Hong Kong are all about the brunches, especially the bottomless brunches -- those that not only top up your glass of bubbly but keep your plate and belly full. So whether you’re after a seafood feast, fine Italian cuisine or endless orders of dumplings, we’ve rounded up our picks for the best bottomless brunches to take your weekends to the next level.

Tosca

With chef Angelo Aglianó at the helm of Michelin-starred Tosca at the Ritz-Carlton, it’s no wonder that the new weekend lunch now spotlights seafood. His Sicilian background spent by the Mediterranean seaside translates to some exquisite frutti di mare dishes along with extravagant seasonal highlights to choose from. Veering away from the buffet-style brunches, Tosca offers guests a choice for each course -- from antipasti (starters) to primi piatti (pastas and risotto) and secondi piatti (main course) to dessert -- on top of free-flow champagne options. Make sure to try the Boston lobster salad with fresh burrata, mezzi paccheri pasta with Sicilian red shrimp, and seared line-caught sea bass, finished with a rich and smooth traditional tiramisu.

HK$838 + 10% per person; available Saturdays and Sundays from 12:00pm to 2:30pm
+ HK$100 free-flow NV Veuve Clicquot Yellow Label Brut Champagne
+ HK$550 free-flow NV Ruinart Blanc de Blancs / Rosé
+ HK$2,050 free-flow 2008 Louis Roederer Cristal
+ HK$4,150 free-flow 2008 Louis Roederer Cristal Rosé

Tosca, Level 102, International Commerce Centre (ICC), 1 Austin Road, West Kowloon; +852 2263 2270

Bostonian Seafood & Grill

As if brunch couldn’t get any more indulgent, the Bostonian Seafood & Grill at The Langham does one better by launching a four-hour version with continuous pours of Perrier-Jouët Champagne. The brunch not only features a Caesar salad station, an impressive ham and cheese table, and signature hot dishes brought to your table, but it also begins triumphantly with the restaurant’s signature seafood tower packed with fresh oysters, Alaskan crab legs, prawns and jade whelks. Other highlights include the Boston baked lobster, seafood paella, whole roasted suckling pig, Black Angus beef tenderloin and so much more. An added bonus is the attended play area for children with activities and toys while you toast to one of Hong Kong’s longest brunches.

HK$588 + 10% per person (includes free-flow soft drinks and orange juice); available Sunday from 12:00pm to 4:00pm
+ HK$100 free-flow Perrier-Jouët Grand Brut N.V. Champagne, red and white wine, soft drinks and orange juice
+ HK$200 free-flow alcoholic drinks including Perrier-Jouët Blason Rosé N.V. Champagne, house white and red wine, soft drinks and orange juice

Bostonian Seafood & Grill, Lower Lobby Level, The Langham, 8 Peking Road, Tsim Sha Tsui; +852 2132 7898

Duddell’s

If you wish to dim sum to your heart’s content, then you have to visit Duddell’s weekend salon brunch. Served fresh and boundless to your table, you can fill your bellies with limitless yum cha favourites including classic dumplings, spicy wontons, steamed barbecued Iberico pork buns and even hot mains such as Peking duck and Kung po prawns at the ready. There are also free-flow drink options so you can sip on a glass of Veuve Clicquot Champagne, or mix it up with a bellini, mimosa, Aperol Spritz, bloody Mary, breakfast martini or espresso martini -- or all of them if you wish/can.

HK$550 + 10% per person (includes free-flow fresh juices and soft drinks); available Saturdays, Sundays and public holidays from 12:00pm to 3:00pm
+ HK$220 free-flow Veuve Clicquot Brut Yellow Label, cocktails, red and white wine, Tsing Tao and Peroni beer

Duddell’s, Level 3 Shanghai Tang Mansion, 1 Duddell Street, Central; +852 2525 9191

Felix

Located on the 28th floor of The Peninsula, Felix’s Sunday brunch is a feast for the senses. Created by acclaimed Chef de Cuisine Juan Gomez, brunch comes with a stunning view and a live Latin band to boot. What’s more, the generous semi-buffet features live gourmet stations piled high with fresh seafood, cheeses, and desserts and offer breakfast egg specialities too. But it doesn’t stop there as the brunch also includes a main course of your choice. Think linguine marinara, seasonal mushroom risotto, a juicy Felix burger or even a beef Wellington to share. Those being good can enjoy the vegan or gluten-free options washed down with a fruit juice, while the rest of us indulge in some of the free-flow Champagne and cocktails.

HK$898 + 10% per person; available Sundays from 11:30am to 3:00pm
+ HK$152 free-flow juices and soft drinks
+ HK$172 free-flow signature cocktails, beer, red and white wine
+ HK$192 free-flow Peninsula Deutz Brut Champagne
+ HK$382 free-flow Ruinart Champagne Rosé / Blanc de Blancs

Felix, 28/F, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui; +852 2696 6778

Bibo

At lively modern-French restaurant Bibo, brunch is served in steps: It’s as easy as choosing between a degustation of either 3 steps (1 entrée, 1 main dish and 1 dessert) or 5 steps (2 entrées, 1 main dish and 2 desserts). Start with the smoked scallops paired with cauliflower, haddock and coconut, pigeon with wild rice, mussels and peas and end with the sweet chocolate trio. This can also involve a wine pairing with your chosen steps or, of course, free-flow Champagne. So not only can you drink in the contemporary art with the likes of Banksy, Daniel Arsham and Jeff Koons on the wall, but you can also drink in unlimited glasses of bubbles to celebrate the weekend.

HK$438 for 3 Steps / HK$588 for 5 Steps + 10% per person; available Saturdays and Sundays from 12:00 pm to 2:00pm
+ HK$198 for 3 Steps wine pairing
+ HK$388 for 5 Steps wine pairing
+ HK$388 for free-flow Champagne

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

The post The 5 Best Bottomless Brunches in Hong Kong appeared first on Prestige Online - Hong Kong.

Eat, drink, be merry and let someone else do the dishes this holiday.

The post The 10 Best Christmas Dinners in Hong Kong appeared first on Prestige Online - Hong Kong.