Celebrity Life

Imbibed amidst an immersive patchwork of sounds, scents, and flavours, the latest edition of Krug's much-loved multi-vintage Champagne strikes a chord that is as joyful as it is delicious.

I'll be the first to concede that there's nothing quite like "the intangible quality...of taking in the terroir" but insofar as virtual tastings are concerned -- essentially the status quo for drinks industry pundits in 2021 -- the recent unveiling of Krug's latest Grande Cuvée proved to be oddly visceral and thrilling (in some ways, even touching). Every year since 1843, the eponymous makers of prestige Champagne have released a new assemblage of reserve wines, always consisting of the classic Champenois trio of Chardonnay, Pinot Noir, and Meunier; and always left to age sur lie for 7 years.

Dispensing first with the formalities, the 169th Edition is a "generous expression" of 146 wines made in 11 different years (Krug bottle single vintages relatively infrequently), the oldest of which harkens back to the turn of the millennium. It is, however, the 2013 vintage that -- to butcher a musical analogy -- really sets the bassline: with intensely "luminous and pure" Chardonnays; racy Meunier; and Pinot Noir that extrudes a long, treacle finish. It is in a word, unsurprisingly, 'scrumptious': at its best harmonising alongside sharp aged cheese; aromatic seafood dishes; maybe even a cheeky slice of tarte tatin.

Unsurprisingly, the hallmarks of this Grande Cuvée (namely quality, consistency, and complexity) remain present year in, year out; but it's Krug's highly intuitive method of presentation that helps to immerse drinkers in the art of crafting prestige Champagne. With the jubilant voice of Olivier Krug pouring into their ears -- livestreaming in from the Maison's ancestral holdfast in Reims -- participants in these 'Encounters' were able to hear the story of the 169th Edition in a style that takes you beyond the spoken word. An "audio pairing" composed by Belgian musician Ozark Henry (and fed through to listeners using 8D technology) chronicles, in sonic form, the entire journey of the latest Krug edition: from plot to tasting, and finally harmonious blending together at the hands of Cellar Master Julie Cavil.

As ever, these 'Encounters' ended with a culinary presentation (in Hong Kong, presided over by Island Shangri-La's Uwe Opocensky) inspired by the tasting notes for the current edition -- langoustine and freshly jetted oysters seem to be much-favoured accompaniments this time round -- followed by a round of questions for the Maison's patriarch, Mr. Olivier Krug. On whether he was excited for a resumption of global travel -- to better present this 169th annual bottling -- he expressed optimism. Until then, you could do a lot worse than sipping to a soundtrack.

The 169th Edition of Krug Grande Cuvée is now available at various retail partners throughout Hong Kong, including Watson's, The Fine Wine Experience, CitySuper and Avize Wine Cellar. To learn more, visit Krug online.

The post The Curious Case for Unconventional Omakase Menus in Hong Kong 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.

Honjo

[caption id="attachment_162107" align="alignnone" width="7677"] The Wagyu is dressed in chorizo oil and asahi ponzu.[/caption]

Pirata Group has done it again with the opening of their new modern-Japanese restaurant, Honjo, where dark and moody interiors are jazzed up with eccentric details and a buzzy vibe -- it's no wonder the restaurant is already packed with guest bookings. There are lots of fresh takes on classic Japanese flavours, but our star dish of the night was 'The Wagyu'. This dish is so fragrant that you can smell it even before the waiter puts it on the table. The wagyu meat is singed ever so slightly for a smoky flavour while it bathes in chorizo oil for a little heat. Asahi ponzu lifts the palate, while crispy quinoa and chives are sprinkled for texture. Simply sensational.

Honjo, 1/F, Hollywood Centre, Queen's Road West, Sheung Wan, Hong Kong; +852 2663 3772

Rùn

[caption id="attachment_162095" align="alignnone" width="1998"] Braised white bitter melon with Ibérico pork and fish broth.[/caption]

The St. Regis Hong Kong's Chinese restaurant has a modern interior inspired by the architecture of a traditional Chinese tea pavilion. It's elegant yet relaxed -- just like the cuisine that acclaimed Chinese chef Hung Chi-Kwong puts forward. A great example of this is a seasonal dish that makes use of fresh white bitter melon stewed with Ibérico pork in fish broth. It's a clever dish where everything has a purpose: The pork and broth serve as a rich foundation of flavour, melon cuts through with a bite of bitterness, green peas brighten it up and a sprinkling of sakura shrimp is added for a touch of smokiness to round it all off.

Rùn, 2/F, The St. Regis Hong Kong, 1 Harbour Drive, Wan Chai, Hong Kong; +852 2138 6888

Ecriture x Chef's Table

[caption id="attachment_162078" align="alignnone" width="2048"] Scottish langoustine and sweetbread lasagna.[/caption]

At a recent chef collaboration between chef Maxime Gilbert of Écriture and ex-Caprice chef Vincent Thierry of Chef’s Table at Lebua in Bangkok, we were lucky enough to taste a few signatures from the two star chefs. One such stunning dish was chef Thierry's Scottish langoustine and sweetbread lasagna. The rich and creamy sweetbread was paired with a tomato and fennel confit, fennel flower, and topped with a gorgeous parsley-printed lasagna sheet and a light shellfish emulsion. It's a dish we've been thinking about since we last tasted it, so now we'll have to go to Bangkok to enjoy it once more.

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

Chef's Table at Lebua, Floor 61, Tower Club at Lebua, 1055 Si Lom, Silom, Bang Rak, Bangkok 10500, Thailand; +66 2 624 9555

Gough's on Gough

[caption id="attachment_162101" align="alignnone" width="5792"] 'Hong Kong rarebit'.[/caption]

When it comes to the best British fare in Hong Kong, chef Cary Docherty immediately comes to mind. What's new is that Gough's on Gough is now serving delectable dishes from a no-fuss snacking menu for a quick bite. On the ground floor of the restaurant is Piranha Bar, which has just introduced some seriously delicious finger food. Here, the classic Welsh rarebit gets a Hong Kong-style makeover. It may not be the most visually attractive plate on the menu, but the big flavour more than makes up for it. Made with a savoury sauce of melted cheese laced with fish and oyster sauces that's then poured over slices of warm toasted bread, it's soft and chewy but still has a pleasant bit of crispy crunch.

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

Zest by Konishi

[caption id="attachment_161957" align="alignnone" width="5700"] The Green Garden.[/caption]

Taking over the space that was once ON Dining, new French-Japanese restaurant Zest by Konishi has officially opened with chef Mitsuru Konishi -- whom you may remember from Wan Chai’s Wagyu Takumi -- at the helm. His return brings his trademark playful cuisine to the forefront with dishes like a sprightly salad named The Green Garden. This dish uses 20 different herbs and vegetables, many of which are sourced from Hong Kong organic farms, including celery root purée, fennel jelly, baby carrots, edamame, black olive crumble and crispy quinoa. It's all dressed in fragrant shiso paste, lemon, marigold flowers, micro herbs and more, before a bright and clear extraction of Australian romaine tomatoes and cherry tomatoes is added to the mix.

Zest By Konishi, 28 & 29/F, 18 On Lan Street, Central, Hong Kong; +852 2715 0878

Porterhouse

[caption id="attachment_162094" align="alignnone" width="2000"] Spanish ‘Los Norteños’ steak.[/caption]

The California Tower steakhouse has been offering Hong Kong's largest collection of Porterhouse steaks for some time now, but it was a recent 'Porterhouse Monday' half-price steak promotion that brought us back. We opted for the Spanish ‘Los Norteños’ which makes use of the grass-fed Iberian beef called Rubia Gallega, aged for 60 days. The result is a deeply flavoured steak with earthy and almost nutty notes, as well as a very soft and fine texture that your knife can cut through easily. The large steak was accompanied by a selection of salts, mustard and a red wine jus which coated the triple-cooked fries nicely, too.

Porterhouse, 7/F California Tower, 30-36 D’Aguilar Street, Lan Kwai Fong, Hong Kong; +852 2522 6366

TMK

[caption id="attachment_162102" align="alignnone" width="8688"] Tuna Hotdog.[/caption]

Sushi rolls meet punk rock and Cali vibes at TMK. The unapologetically loud temakeria is another of Pirata Group's newest openings and presents a casual Japanese concept that delivers a refreshing take on sushi rolls with a slight Western influence. The Tuna Hotdog is the reinvented version of a traditional roll, with a crispy deep-fried rice "bun" holding fresh cubes of tuna sashimi doused in spicy mayo sauce and topped with furikake and chives. Be prepared to wash that down with sake as the restaurant's "Drinks on Me" concept means guests can buy a round for the whole house for an easy HK$290.

TMK, Hollywood Centre, 77 - 91 Queen's Road West, Sheung Wan, Hong Kong; +852 2662 2269 

Uma Nota

[caption id="attachment_162103" align="alignnone" width="8000"] Churrasco Tuesday's meat platter.[/caption]

Mark your calendars, because Tuesdays just got a little more exciting for the carnivores among us with Uma Nota's Churrasco menu. The gaucho Brazilian platter comes with a sizzling grill plate piled high with flame-licked beef, chipotle chicken pork ribs and grilled veggies, accompanied by a side of salad. The greatest part of all this succulent meaty goodness is the surprising tenderness and juiciness of the meat and its unique spice rub that adds a burst of flavour. The meal is designed to be shared and with all the items already preset for you, you'll get to sample a bit of everything and not have to ponder what to order.

Uma Nota, 38 Peel Street, Central, Hong Kong; +852 2889 7576

The post The Top 8 Dishes We Ate in August 2019 appeared first on Prestige Online - Hong Kong.

I have mixed drinks about feelings.

As the number of bars in Hong Kong continue to soar, so do the choice of libations; making the process of picking one’s poison somewhat arduous. Well, fret not and read on for the liquid solutions to your cocktail conundrum.

A Moveable Feast #1964 at The Old Man

The Ernest Hemmingway-inspired speakeasy (ranked number 5 in Asia’s 50 Best Bars 2018) recently unveiled new cocktails created by top mixologist Agung Prabowo, and we already have our pre-dinner favourite. If you appreciate Bloody Marys, you’ll likely enjoy A Moveable Feast #1964 – a savoury cocktail resplendent with flavours of the sea. A rotary evaporator extracts the essence from clams, seaweed, salts and seawater, which is re-distilled with vodka to provide the base. The clear consommé-esque cocktail is then infused for 24 hours with spiced cherry tomatoes, coconut, basil-tomato seeds and oyster leaf.

The Old Man, Lower G/F, 37 Aberdeen Street, SoHo, Central, Hong Kong; +852 2703 1899

Above the Clouds at Popinjays

Perched on top of The Murray, Popinjays offers a vantage point not usually seen this side of the island, lending itself to rather impressive sundowner sessions. The rooftop venue is named after the resident cockatoos that frequent the neighbouring gardens and the avian theme runs throughout. We order Above the Clouds from The Aviary Collection, which blends Zacapa 23-years-old rum with grapefruit and cassia infused angostura bitters. Brought to the table with smoky theatrics, it adds a smouldering smoothness to the cocktail, but ends brightly with lingering notes of rich spices and fruit.

Popinjays, The Murray, 22 Cotton Tree Drive, Central, Hong Kong; +852 3141 8888

Blind Tiger Gin & Tonic at Dr. Fern's Gin Parlour 

This gin gold mine, hidden in The Landmark basement, boasts Hong Kong’s largest collection of gin and continues to expand its menu still. Earlier this month, six new signature gin and tonic prescriptions were revealed and we felt compelled to go visit the doctor. Our chosen elixir: Blind Tiger Gin – a favourite of  Dr. Fern's Head Bartender Paul Chan – is handcrafted gin made in a secretive distillery in western Belgium, supplying a healthy dose of mystery to the liquor. Peppered with hints of spiciness, the cocktail is soothed by the sparkles of Fever-Tree Mediterranean tonic and finished with orange peel, cinnamon and rosemary.

Dr. Fern's Gin Parlour, Shop B31A, First Basement Floor, Landmark Atrium, 15 Queen’s Road Central, Central, Hong Kong; +852 2111 9449

Argila at Uma Nota

The Negroni is an inescapable item on Hong Kong bar menus and adoration for the timeless drink has created a multitude of variations. Keeping us under its intoxicating spell is the Argila (meaning clay in Portuguese) – a negroni with a Brazilian backbone that can be found at Uma Nota. The lively Brazilian Japanese restaurant adds a São Paulo style twist to the classic which also seems to give us the courage for a samba showdown. This deep, earthy-hued cocktail is full of verve and made up of Capucana, a citrusy style cachaça (sugar cane spirit), Mancino Rosso Amaranto Vermouth, Cynar and orange bitters aged in a clay pot.

Uma Nota, 38 Peel Street, Central, Hong Kong; +852 2889 7576

Fluffy Pineapple Martini at Room 309

Disguised as a hotel room that requires a keycard to enter, Room 309 is an invitation-only bar on the third floor of The Pottinger. Antonio Lai - award-winning mixologist of Quinary and The Envoy, among others - has concocted eight transparent cocktails for The Invisible Menu in which we have selected the Fluffy Pineapple Martini. The cocktail permeates a vibrant tang of the tropics. Thankfully, it steers clear of sticky sweetness and instead, makes use of science with re-distilled pineapple vodka, centrifuged pineapple juice and clarified lemon juice to create a translucent and refreshing cocktail – adorned with a pineapple crisp and salted egg yolk crumble.

Room 309, 3/F The Pottinger Hotel, 74 Queen’s Road Central, Hong Kong

The post The Drinks List: 5 New Cocktails to Try in Hong Kong appeared first on Prestige Online - Hong Kong.

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The post Celebrate Father’s Day in these Restaurants appeared first on Prestige Online - Hong Kong.