Celebrity Life
Chef Vicky Cheng of VEA on his New Chinese Restaurant Wing and Demystifying Fusion Food
After two successful decades cooking French haute cuisine, Hong Kong native Vicky Cheng recently decided to venture into Chinese cooking. For Cheng, whoâs behind the acclaimed French-Chinese one-Michelin-star VEA, opening Wing represents a watershed moment in his career as a Western-trained local chef in the city.
I meet him in one of the stylish private rooms of Wing, which opened in the spring on the 29th floor of a new building in Central, where we discuss the first steps of his career as a young chef who was trying to find his identity, and what prompted him to open Wing.
Tell us about your new restaurant, Wing.
In a nutshell, itâs a contemporary Chinese restaurant. We use modern techniques and luxurious ingredients. Whatâs special about it, perhaps, is that Iâve never studied or cooked Chinese food before. Over the past few years at VEA, Iâve gained a lot of interest in Chinese cuisine â even though Iâve been cooking for 20 years, itâs always been French. My interest in Chinese cuisine grew to the point where I really wanted to open a Chinese restaurant. The food at Wing is cooked by me and my team. We could say thatâs reinterpreted from the point of view
of Western-trained chefs.
Does the name have any particular meaning?
Wing is the middle character of my Chinese name. It means eternity. Itâs also the only word that ever meant enough for me to tattoo it on my body.
Does this represent a new phase in your evolution as a chef?
Yes, absolutely. I came back to Hong Kong 10 years ago and I was cooking French food. Soon after, my concept changed to Chinese-French. Specifically Chinese and specifically French, no Japanese or Italian influences. Iâd like to say that it was a breakthrough for me, to find
my niche, to find my uniqueness and to be able to identify my own personality and cooking style by incorporating luxurious Chinese ingredients, particularly dried seafood, into French cooking techniques, plating and taste.
What we do at Wing, however, has a lot to do with how we present the food and how youâd like the guests to eat it. Itâs very important that itâs done in the most professional and authentic way. Chinese food should look like Chinese food.
Even though both Wing and VEA are my restaurants, you should also be able to tell just by looking at a dish, without the list of ingredients, where it belongs. For me, thatâs quite important. At first, when I came back, I wouldnât dare touch Chinese cuisine. There was no way, if you asked me 11 years ago, that I thought I could open a Chinese restaurant one day. Itâs actually funny. Back then, somebody approached me to open a Chinese restaurant and I turned it down. I said, âNo way. I donât have enough knowledge and I donât have enough experience.â I believe itâs a combination of opportunity, timing and just patience. It takes a lot to be able to cook Chinese food in a city thatâs well known â perhaps most well known â for its Chinese cuisine.
In the past 10 years, itâs been all about cooking, learning and researching as much as possible to be able to do the things Iâm doing now.
In a contemporary restaurant, how do you find the balance between innovation and honouring the traditions?
For me itâs quite straightforward. If you want to innovate, you must learn the tradition. First, you must understand why itâs been done in a certain way for hundreds of years before you even try to change it. I donât believe anyone can change something to make it better unless they understand it profoundly. I can think of a million things to do and to change, but I will not, unless I understand how to cook the traditional version of a dish first. This is a rule I live by.
Do you focus on any regional Chinese cuisine?
I donât focus on any particular region because I was never mentored by a Chinese chef cooking specific dishes. The only thing I can say is that I cook my Chinese food. Things are on the menu because I think they taste good, and because Iâm proud of them and want to share them with guests.
My mother is Shanghainese. I was born in Hong Kong and surrounded by Cantonese influences. So perhaps these are the traditions that are a little bit more influential to me. At the same time, I love Sichuan and many other regional cuisines. I donât want to restrict myself with what I can or cannot do.
Going back to my roots is also very important to me. When I came back to Hong Kong after working and living abroad, I hadnât been back since Iâd left basically, which was when I was very young. Itâs meaningful for me to use my new set of skills and incorporate them into Hong Kongâs culinary culture and memories.
Is it an oversimplification to call your food at VEA âfusionâ? Chefs often hate this term.
I donât think fusion is the wrong word. VEA is absolutely fusion. We combine French and Chinese elements â thatâs
the definition of fusion. Iâm not, not against the term. If youâd asked me or any other chef 10 or 15 years ago, you probably would have offended me. But I can tell you right now that my food is absolutely fusion, in the right way. We use the best ingredients from both cuisines and we elevate them.
Wing, of course, isnât fusion at all. It is absolutely Chinese. You could say, however, that itâs Chinese fusion in the sense that weâre not restricted to any regional type of cuisine in China.
Did you always want to be a chef?
Yes. I grew up watching cartoons and the Food Network, the only two channels I ever watched. I was just very, very interested in cooking from the beginning. It was a form of entertainment for me, but being a chef wasnât as glamorous as it is nowadays. My family wasnât supportive of it and my mom was literally the only person who believed me from the beginning. This actually gave me the motivation to be the best that I could be. When the whole world is saying you shouldnât do this and the only person supporting you is your mother, youâve got to prove the whole world wrong to support her decision. And thatâs what I did.
The post Chef Vicky Cheng of VEA on his New Chinese Restaurant Wing and Demystifying Fusion Food appeared first on Prestige Online - Hong Kong.
When Cuisines Collide: Vicky Cheng of VEA on His Chinese-French Cuisine
Championing his unique Chinese-French cuisine at one-Michelin-star restaurant VEA, chef and co-owner Vicky Cheng is considered one of the more creative culinary minds in Hong Kong. He tells us how this unlikely pairing of two diverse traditions arose.
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For some reason, unbeknown to me, the forbidden F-word (otherwise known as fusion) is still considered offensive in the culinary world. Describing two or more cuisines that have merged in a deliberate manner, fusion has a bad rap for being, well, so often bad.
First coined in the late 1980s, fusion and the cuisine that followed it gave birth to a plethora of gimmicky foods that had no place on our plates nor palates. We can indeed all live quite happily without the diabolical ramen-burger, yet fusion need not be such a taboo.
After all, its roots go back centuries â since trade began, in fact, when cultures connected, people mingled and foods or ingredients overlapped in cuisines enhanced by diversity. For me, this is the most apparent in Asian-influenced fusion, such as that of chef Vicky Chengâs âChinese x Frenchâ cuisine at VEA.
Hong Kong born but Canadian raised, Cheng is a fusion of sorts himself. But not until much later in life did he lean on this connection.
You might not expect such friendliness from an ambitious and successful chef like Cheng. But when I meet him in person, I realise that heâs both considerate and affable, even with his own team. The mantra âteamwork makes the dream work" is emblazoned on the kitchen wall and serves as a constant reminder that the restaurantâs success is based on their collective efforts.
VEA has been awarded one Michelin star for four consecutive years since 2017, and currently ranks in 12th place on the Asiaâs 50 Best Restaurants 2020 list, thanks to the execution of Chengâs inventive cuisine. âItâs simple,â Cheng explains. âFour years ago, we created what we label as Chinese x French cuisine, which basically takes all of the traditional French techniques that Iâve learned and then combines it with Chinese ingredients, philosophy and -- sometimes -- technique.â
Describing how he pulled the two together, Cheng confesses âgrowing up, I didnât care too much for Chinese food. Iâm Chinese, but my focus was always in French cooking. I thought that it was the best cuisine. I thought French cuisine meant fine dining, so thatâs all I wanted to do.â
No wonder, then, that he chose to train in classic French cuisine, even though it was tough. He then went on to work with top chefs, including Jason Bangerter of Auberge du Pommier, Anthony Walsh of Canoe in Toronto and Daniel Boulud of the French fine-dining restaurant Daniel in New York. Thereafter, a need to renew his Hong Kong identity card resulted in Cheng relocating here in 2011, when he was appointed as executive chef for the now-defunct Liberty Private Works.
After a few years of working and living in Hong Kong, Chengâs interest in Chinese cuisine gained momentum and eventually led him to open VEA. âIt didnât take me too long to say, 'OK, letâs do Chinese and French...â Iâm good at French cooking and Iâm Chinese. My wife is Chinese, Iâm eating a lot of Chinese food and looking for Chinese restaurants versus French restaurants now.â
For Cheng, Chinese cuisine became a subject of fascination. The somewhat elusive wok hei (or smoky and charred aroma thatâs achieved by using a wok), the flavour combinations and the ingredients were all things he couldnât even imagine while only focused on French cuisine.
Like the vast land it hails from, Chinese cuisine is broad and its diverse nature enabled Cheng to explore numerous regions that sparked intrigue. He adds, âI take a lot of inspiration from Cantonese cuisine, but at the same time Iâm inspired by Chiu Chow cuisine, because my dad is from there. And Shanghainese cuisine, as my mother is Shanghainese.âItâs with these influences that Cheng loads his curiosity to learn more and gain knowledge, before merging different aspects of different cuisines to amplify a dish; bringing together flavour, spice, aroma and texture in a truly original combination.
He uses the Chinese braised sea cucumber as an example. âI love it this kind of texture and flavour,â he says, âbut I understand how it can be difficult for people to get [or accept].â
This is the challenge that Cheng decided to take on. His solution: use one cuisine to influence the other and forge a bridge, or connection, between them. âI think with me telling the story of Chinese cuisine, itâs more easily accepted... Iâm trying to amplify the technique, ingredients and possibilities of Chinese cuisine through the lens of French cuisine, so that it may be experienced in a different way, and therefore understood.â
Other examples of Chengâs fused amalgamations can be found in dishes such as the Japanese mackerel, crowned with ribbons of crispy celtuce and pear, accented with Chinese aromatics and pops of ginger-infused salmon roe, and finished with cold-pressed pear juice; a take on a classic Chinese vermicelli dish, which uses spiny lobster poached in a citrus beurre monte, paired with a confit onion ring, stir-fried vermicelli, lobster roe, pickled garlic and a lobster consommĂŠ.
Then there is the signature abalone pithivier, which uses Japanese 27-head dried abalone, braised traditionally in master stock, with sweetbread wrapped in spinach mousse and buttery puff pastry; an interpretation of the traditional Chiuchow-style duck, which is reincarnated as the 14-day aged Racan pigeon from France smoked with sugarcane pulp from Kung Lee herbal tea shop on Hollywood Road, and topped with a crunchy sugarcane glaze, amaranth and pigeon jus.
Among the desserts is the chilled melon sago-inspired dessert that features sweet muskmelon from Shizuoka in Japan, layered with a rich Hokkaido milk panna cotta and double-boiled rock-sugar birdâs nest.
Meanwhile, in the sleek 29th-floor bar lounge, award-winning mixologist Antonio Lai showcases cocktails that fuse different flavour profiles. Take for example the flamboyantly presented, mezcal-based signature cocktail, the Cleopatra Formosa, which blends a silky texture with smoky aromatics and tropical flavours; the Hong Kong-inspired Mango Pomelo, which brings the summertime dessert to life with rum mingled with tropical fruits and coconut; or the more refined Cashew Ramos, which uses single-malt genever and gin, shaken with cashew milk for a malty version of the traditional Ramos gin fizz.
As I end the interview at VEA, I come to the conclusion that although fusion, in cuisine and culture, is not anything new, the creative connections, innovations and subsequently, advanced experiences in modern cuisine are, and thus, in my opinion, should be always be celebrated.
The post When Cuisines Collide: Vicky Cheng of VEA on His Chinese-French Cuisine appeared first on Prestige Online - Hong Kong.
Asiaâs 50 Best Restaurants 2020: The Results Are In
Due to recent travel restrictions happening around the world, the eighth edition of Asiaâs 50 Best Restaurants was not held in the Saga Prefecture of Japan, where the awards were originally to be hosted.
Instead, they were announced virtually on Facebook. The virtual edition of the prestigious awards ceremony, sponsored by S.Pellegrino & Acqua Panna, was the first of its kind in the history of 50 Best and as always, were put forward to recognise the achievements of chefs and their teams over the last 12 months.
This year, 7 new entries and 1 re-entry appeared on the list and awarded restaurants across 10 countries. Here in Hong Kong, 8 restaurants were awarded a place on Asia's 50 Best list, while 2 restaurants from Macau were recognised as well. At the top of the list and awarded both Singapore's and Asia's Best Restaurant for a second year is Odette. Helmed by Chef-Owner Julien Royer, the modern French restaurant, inspired by his grandmother, won the hearts of many once more.
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Meanwhile in Hong Kong, Cantonese restaurant The Chairman jumped from 11th place to 2nd place -- taking the award for the best restaurant in China. The restaurant, loved by many in this city, takes on the traditional flavours of Chinese cuisine and celebrates it simply yet gloriously. Here, Chef-Owner Danny Yip looks to local suppliers and fishermen for their ingredients while ensuring as much organic produce as possible.
[caption id="attachment_199192" align="alignnone" width="938"] Flower Crab, The Chairman[/caption]
Other Hong Kong restaurants on the list include neo-Parisian bistro Belon which, under the culinary direction of Chef Daniel Calvert, jumped from 15th to 4th place; modern Asian-inspired French restaurant VEA, helmed by Chef Vicky Cheng, also made a giant leap taking them from 34th to 12th on the list;  David Lai's Neighborhood climbed up to 19th place; while Chinese restaurants Seventh Son and Lung King Heen, and Chef Umberto Bombana's 8½ Otto e Mezzo Bombana were amongst the top 50 restaurants, too.
A special sustainable mention was given to Amber which, thanks to Chef Richard Ekkebus' innovative culinary endeavours, presented them with the Sustainable Restaurant Award this year. Having reopened in May 2019 after a four-month hiatus, Ekkebus took out the heft in fine dining and replaced dairy, while cutting down on sugar and salt, with seasonal, sustainable produce and clean cooking.
[caption id="attachment_199210" align="alignnone" width="1140"] Kombu-cured horse mackerel with celtuce, seaweed, cucumber and wheatgrass sauce, Amber[/caption]
Additional awards featured the Miele One to Watch, which was presented to Chef Prateek Sadh of Masque in Mumbai, India. Considered the country's most experimental kitchen, Masque is changing the perception of Indian food, plate by plate; The American Express Icon award was deservedly presented to famed kaiseki chef and author Yoshihiro Murata of Kikunoi Restaurant in Gion, Kyoto; The Inedit Damm Chef's Choice award was voted by his peers and presented to Yusuke Takada of Osaka's La Cime for all his good work; Asia's Best Pastry Chef crowned the lovely Natsuko Shoji of ĂtĂŠ who continues to create her sweet cakes inspired by the world of fashion; and Asia's Best Female Chef spotlighted Cho Hee-sook of Seoul's Hansikgonggan for all her work in preserving traditional Korean cuisine.
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The full list of Asiaâs 50 Best Restaurants of 2020:
- Odette -- Singapore (Best Restaurant in Singapore and Asia)
- The Chairman -- Hong Kong (Best Restaurant in China)
- Den - Tokyo, Japan (Best Restaurant in Japan)
- Belon -- Hong Kong
- Burnt Ends -- Singapore
- SĂźhring -- Bangkok, Thailand (Best restaurant in Thailand)
- Florilege -- Tokyo, Japan
- Le Du -- Bangkok, Thailand
- Narisawa -- Tokyo, Japan
- La Cime -- Osaka, Japan
- Les Amis -- Singapore (Gin Mare's Art of Hospitality Award)
- VEA -- Hong Kong
- Indian Accent -- New Delhi, India (Best Restaurant in India)
- Mingles -- Seoul, South Korea (Best Restaurant in Korea)
- Gaa -- Bangkok, Thailand
- Sorn -- Bangkok, Thailand (Highest Climber Award)
- Il Ristorante Luca Fantin â Tokyo, Japan
- Mume -- Taipei, Taiwan
- Neighborhood -- Hong Kong
- Fu He Hui -- Shanghai, China
- Jaan by Kirk Westaway -- Singapore
- Wing Lei Palace -- Macau
- Sichuan Moon -- Macau (Highest New Entry)
- Nihonryori RyuGin -- Tokyo, Japan
- Seventh Son -- Hong Kong
- JL Studio -- Taichung, Taiwan (New Entry)
- TocToc -- Seoul, South Korea
- ZĂŠn -- Singapore (New Entry)
- Sazenka -- Tokyo, Japan
- Ministry of Crab -- Colombo, Sri Lanka
- Amber -- Hong Kong
- 8½ Otto e Mezzo Bombana â Hong Kong
- Lung King Heen -- Hong Kong
- Hansikgonggan --Â Seoul, South Korea (New Entry)
- Ode -- Tokyo, Japan (New Entry)
- Raw -- Taipei, Taiwan
- Locavore -- Bali, Indonesia (Best Restaurant in Indonesia)
- Paste -- Bangkok, Thailand
- Bo.Lan -- Bangkok, Thailand
- La Maison de la Nature Goh -- Fukuoka, Japan
- Ultraviolet by Paul Pairet -- Shanghai, China
- Corner House -- Singapore
- Shoun RyuGin -- Taipei, Taiwan
- Toyo Eatery -- Manila, Philippines (Best Restaurant in Philippines)
- Bukhara --Â New Delhi, India (Re-entry)
- Sushi Saito -- Tokyo, Japan
- 80/20 -- Bangkok, Thailand (New Entry)
- Â L'Effervescence -- Tokyo, Japan
- Inua -- Tokyo, Japan (New Entry)
- Nouri -- Singapore
The post Asiaâs 50 Best Restaurants 2020: The Results Are In appeared first on Prestige Online - Hong Kong.
The Top 7 Special Menus You Canât Miss This February
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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Grand Hyatt Steakhouse Burgers
When: now until 29 February
Price: Pompous Burger HK$580; American Dream HK$480 + 10%
[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2020/01/American-Dream1MB.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2020/01/Pompous-burger1MB.jpg" right-caption="American Dream Burger, Grand Hyatt Steakhouse " left-caption="Pompous Burger, Grand Hyatt Steakhouse"]
Chef Fernando Gojan is elevating the humble burger by packing over-the-top indulgent ingredients into two new creations available exclusively until the end of February. The colossal burgers are constructed with 100% Australian M7 wagyu beef composed of brisket, short rib and chuck for the ultimate balance of flavour and texture. The rightfully named Pompous Burger is served with a generous spread of truffle sauce, pan-fried foie gras and melted Comte cheese sandwiched between a lightly toasted truffle bun. For seafood lovers, The American Dream comes with a sustainable butter-poached lobster tail, apple wood smoked bacon, American cheddar, crisp lettuce and tomato slices. All burgers are served with a side of thick cut chips and truffle mayo.
Grand Hyatt Steakhouse, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai; +852 2584 7722
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Giando Winter Vegetarian Menu
When: now until mid March
Price: HK$798 +10%
[caption id="attachment_188106" align="alignnone" width="800"] Fusillone con Cime di Rapa e Crusco, Giando Italian Restaurant and Bar[/caption]
Inspired to encourage healthier eating at the start of the year, Chef Gianni Caprioli has introduced his new Vegetarian menu to raise awareness in well-being and sustainability. His six-course menu showcases the seasonâs finest ingredients from Hong Kong, Italy and beyond. Expect fresh mouth-watering dishes like the Chicory salad with burrata, pear and walnuts; Fusilli with turnip tips and Crusco peppers; Carnaroli risotto with radicchio and braised onions; and Savoy cabbage paired with hazelnuts and black truffles. To further promote eco-conscious eating, the ingredients found in Chef Caprioliâs menu are also available for guests to purchase at his gourmet market, Mercato by Giando located at Fenwick Pier.
Giando Italian Restaurant and Bar, G/F, Tower 1, Starcrest, 9 Star Street, Wan Chai; +852 2511 8912
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Nobu Nikkei Peruvian Experience
When: now until 31 March
Price: dishes range from HK$120 to HK$500 +10%
[caption id="attachment_188107" align="alignnone" width="800"] Seafood ceviche roll, Nobu[/caption]
Each season for the year of 2020, Nobu will be presenting 4 separate dining experiences to marry the restaurantâs Japanese roots with Peruvian cuisine to commemorate chef Nobu Matsuhisaâs first adventures outside of Japan. To kick off the campaign, the first experience highlights the Andes Mountain in the Puna region, which is shaped by ingredients such as bitter potatoes, lamb, river fish, broad beans and quinoa. The six dishes from this menu are available a la carte style so guests can pick and choose according to their preference, while also still enjoying the classic Nobu menu as well. Dishes like the King crab empanadas (HK$220), Seafood ceviche roll (HK$165) and Smoked wagyu steak (HK$500) are our recommended dishes.
Nobu, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 2313 2323
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Roganic x Locavore
When: 12 & 13 February
Price: HK$1,780 + optional HK$680 for wine and non-alcoholic pairing + 10%
[caption id="attachment_188108" align="alignnone" width="800"] Selat Solo, Locavore[/caption]
Sharing the same ingredients-driven and eco-conscious values as Roganic Hong Kong is Baliâs Locavore (winner of Indonesiaâs Best Restaurant and Sustainable Restaurant Award by Asiaâs 50 Best Restaurants 2019). Chefs Olivier Marlow and Ray Adriansyah join forces for two nights only to create a special menu dedicated to both restaurantsâ commitment to sustainability and support for the local communities. The 11-course degustation menu is a harmonious fusion of modern flavours found in Indonesia, Hong Kong and Europe.
Roganic, UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay; +852 2817 8383
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Chef Pablo Lagrange Pop-up at Test Kitchen
When: 13 to 16 February
Price: HK$1,080 + optional HK$480 for wine pairing
[caption id="attachment_188111" align="alignnone" width="3000"] Ceviche by Pablo Lagrange[/caption]
Test Kitchen may just be one of the coolest places to dine in Hong Kong. The culinary platform is a hub that attracts culinary talents from all across the world to exhibit food expressions and experiences. This month, Test Kitchen will be hosting Chef Pablo Lagrange, alumnus of celebrated restaurants such as NOMA, Mugaritz and Tickets, for four nights to offer Hong Kong some of the most intriguing flavours hailed from South America. Chef Lagrangeâs inspiration comes from the cuisine profiles heâs experienced while cooking in Istanbul, Lyon, Barcelona, Argentina, Copenhagen and more. For this four-night pop-up, he will be presenting diners with an innovative Argentinian-inspired menu featuring some of his signature dishes like the Quince and clementine ceviche, Classic empanadas, Slow braised brisket, and Black banana with shrimp sauce.
Test Kitchen, Shop 3, Kwan Yick Building Phase 3, 158A Connaught Road West, Sai Ying Pun; +852 9032 7628Â
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La Rambla by Catalunya x Estimar Barcelona
When: 15 February
Price: HK$1,480 + 10%
[caption id="attachment_188288" align="alignnone" width="2022"] Lobster avocado roll, La Rambla by Catalunya[/caption]
This one night only menu calls all seafood lovers. Chef Ferran of La Rambla by Catalunya is welcoming friend and fellow chef Rafa Zafra of Estimar Barcelona to Hong Kong to share their love for the sea. Chef Zafra's Hong Kong debut will come with his Andalusian inspired cuisine and cooking techniques to best showcase the freshest seafood found across Asia and Europe in a series of unique dishes that will complement with Chef Ferran's creative and modern creations.
La Rambla by Catalunya, Level 3, ifc mall, 8 Finance Street, Central; +852 2661 1161
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VEA x Mingles Four-hands Menu
When: 25 February
Price: HK$2,880 + optional HK$580 for wine or cocktail pairing + 10%
[caption id="attachment_188113" align="alignnone" width="768"] Braised daikon, a classic dish from Chef Cheng of VEA[/caption]
Foodies may remember Chef Kang Ming-goo from his previous four-hands menus in Hong Kong. Now, the celebrated chef of two Michelin starred Mingles in Seoul returns for a one night only collaboration with local celebrity chef Vicky Cheng of one Michelin-starred VEA. Chef Kang will be lending his Japanese, Spanish and French cooking styles intertwined with Korean cuisine to Chef Chengâs Chinese French innovations to create a harmonious mix of different flavours to the table. The modern cuisine chefs will each be creating dishes that blend together, while also co-creating two new collaborative dishes for the first time.
VEA, 29 & 30/F, The Wellington, 198 Wellington Street, Central; +852 2711 6839
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The post The Top 7 Special Menus You Canât Miss This February 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.
The Top 6 Dishes We Ate in April 2019
Hong Kong is one of the worldâs most exciting culinary capitals, where good food is more than abundant. In that light, weâve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.
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Pez LimĂłn at Ichu Peru
As the heat turns up in Hong Kong, we naturally turn to cooler and more refreshing dishes -- and thereâs nothing quite like a ceviche that screams summer. At one of Ichuâs first-ever four-hand collaborations, we sampled dishes created by their very own Chef Sang Jeong and Chef Emanuel Alvarado from Crab Market in Dubai, and found an intensely bright, zesty ceviche that did just the job. Using fresh yellowtail bathed in a punchy leche de tigre with yuzu, the sharp and spicy flavours are sprinkled with a little sweetness from large Peruvian corn (or choclo) and sweet potato crisps. It makes us wonder what they have in store for their second four-hands menu with Chef Ferran Tadeo of La Rambla from 5â8 May too.
Ichu, 3/F, H Queen's, 80 Queen's Road Central, Central, Hong Kong; +852 2477 7717
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Caviar and Uni Tart at Ăcriture
Everything tastes better with caviar, which is why the Ăcriture x Royal Caviar Club collaboration menu has been the talk of the town for weeks now. The five-course meal begins with the star of the show -- an iconic pairing of creamy Hokkaido sea urchin with celeriac whipped cream on a buckwheat shell tart, topped with a ridiculously generous amount of Cristal caviar (a Royal Caviar Club hybrid blend of pickled roe of mature 8-year-old sturgeon). Oh, and did we mention that itâs finished off with a light yet decadent beurre blanc sauce? Ăcriture sets a pretty high bar with this dish when comes to over-the-top indulgence.
Ecriture, 26/F, H Queen's, 80 Queen's Road Central, Central, Hong Kong; +852 2795 5996Â
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Braised Daikon at VEA
Another chef collaboration took us to another Asiaâs 50 Best restaurant -- VEA -- which also retained its Michelin star in 2019. This time, Chef Vicky Chengâs partner was 2018âs best female chef in Asia, Bongkoch âBeeâ Satongun of Paste in Bangkok. Together, they created a degustation menu which we were lucky enough to preview. There were some incredible dishes packed with flavour, but the one that struck a chord was the braised daikon. Here the mild-flavoured radish was brought to life in a one-and-a-half-year-old master stock before being fried crispy, while a perfectly cooked Taiyouran egg sits atop and is dressed with truffle.
VEA, 30/F, 198 Wellington Street, Central, Hong Kong; +852 2711 8639
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Okinawa at Arbor
During the four-hands collaboration between Chef Eric Räty of Michelin-starred Arbor in Hong Kong and Chef-Owner Noboru Arai of two Michelin-starred Hommage in Tokyo, we were treated to inventive flavours that were also visual delights -- one of which was a dish featuring produce from Okinawa. As enjoyable for the eyes as it was pleasant for the palate, the distinct flavours and texture of sweet corn ice cream and the pop of savoury sea grapes were blended with the tropical tang of passion fruit for the perfect little meal teaser.
Arbor, 25/F, H Queen's, 80 Queen's Road Central, Central, Hong Kong; +852 3185 8388
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Gancini Chocolate Cake from Salvatore Ferragamo Afternoon Tea at Mandarin Oriental Macau
It's not often that we attend repeat afternoon tea collaborations, but Salvatore Ferragamo's fashion inspired set is too delectable to miss. Curated by Mandarin Oriental Macau's Executive Pastry Chef Sebatien Bernis, the cake selection draws from the Italian house's classic pieces such as the Varina ballet flat, which is paired with Vara mousse cake and the Amo Flowerful fragrance which was turned into a fragrant panna cotta. Our favourite morsel was the Gancini chocolate cake inspired by Ferragamo's iconic Studio bag with Gancini pattern that hides a chocolate cake underneath. Guests were also gifted a complimentary souvenir from Salvatore Ferragamo at Once Central Mall. Now if that isn't worth crossing over to Macau for, we don't know what is.
Mandarin Oriental Macau, N.945, Avenida Dr. Sun Yat Sen, Macau; +853 8805 8888
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Handmade Pasta at J Pot
We know what it sounds like, and weâre right there with you in wondering why the newest hotpot spot in Causeway Bay is offering handmade Italian pasta. It turns out that JPOT is a combination of Chinese hot pot traditions, the freshest ingredients (such as Hiyama Kuroge Wagyu) and some Western accents along the way. In a special preview for the tasting menu, we were able to sample just that -- freshly made fettuccine, cooked perfectly al dente and draped with a thin slice of Wagyu sashimi.
J Pot, 1/F, 535 Jaffe Road, Causeway Bay, Hong Kong; +852 2885 0533
The post The Top 6 Dishes We Ate in April 2019 appeared first on Prestige Online - Hong Kong.
The Top 7 Special Menus You Canât Miss This May
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 -- these one-off opportunities are not to be missed.
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Sabatini: Seasonal White Asparagus Menu
When: 1â31 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.Â
Sabatini, 3/F, The Royal Garden, 69 Mody Road, Tsim Sha Tsui East, Kowloon; +852 2733 2000
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VEA x BarChef: Birds of Paradise Four-Hands Cocktail Tasting MenuÂ
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 Torontoâs 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 dĂŠcor. 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
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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, YĂ." 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' YĂ 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 YĂ's modern adaptation of classic Chinese dishes.Â
YĂ, 21/F, Morpheus, City of Dreams, Estrada do Istmo, Cotai, Macau; +853 8868 3446
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Nobu: RokuâWareki Satsuki Grain OmakaseÂ
When: May 14âJun 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
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Grand Hyatt: Champagne Secrets
When: 16 Mayâ6 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 youâd go for an intimate quiet drink. But for four weeks, the romantic, 1920s-style cavern will be transformed into French illusionist Stefan Leyshonâs 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 barâs selection of cuvĂŠes.
The Champagne Bar, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai; +852 2584 7722
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Le 39V: Barons de Rothschild Wine Dinner
When: 28 May
Price: HK$1,480 + 10%
[caption id="attachment_140778" align="alignnone" width="853"] VendĂŠe 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
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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 Kongâs most collaborative creative minds, having partnered with globally renowned culinary masters (Wilson Fam and Angelo Wong of Yi from Morpheus Macau, Natsuko Shoji of ĂtĂŠ 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 Lauâs signature odes of French cuisine with a Chinese touch and Parkâs modernist Korean dishes.Â
Tate Dining Room, 210 Hollywood Road, Sheung Wan; +852 2555 2172
The post The Top 7 Special Menus You Canât Miss This May appeared first on Prestige Online - Hong Kong.
The Top 5 Special Menus You Canât Miss This April
Pulled from Hong Kong's always-hot dining scene, here are some of the most exciting special 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.
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Greater China Club
When: 3â22 April
Price: Â Approx. HK$800 per person + 10%
[caption id="attachment_136855" align="alignnone" width="1024"] Chefs Heung Chung Kin and Chung Tat of Greater China Club, Hong Kong[/caption]
Start the month off with a trip down memory lane, the '60s and '70s of Hong Kong to be exact. Greater China Club welcomes guest chef brothers Heung Chung Kin and Chung Tat to bring forth âA Taste of Guangdong Nostalgic Dining Experienceâ -- a menu recalling some of the brothersâ beloved Cantonese specialties from an era they grew up in. The once-popular banquet dishes like Deep-fried Chinese Egg Pudding with Yunan Ham, Traditional-style Pan-friend Shrimp Toast, Braised Dried Giant Garoupa Skin with Thick Sliced Abalone in Oyster Sauce and street-style Pork Lard Buns are dishes that the chefs claim canât be missed.
Greater China Club, 10/F, D2 Place, 9 Cheung Yee Street, Lai Chi Kok; +852 2743 8055
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April in Paris: le Meurice Alain Ducasse Paris
When: 9â11 April
Price: HK$1,688 + HK$688 for wine pairing
[caption id="attachment_136852" align="alignnone" width="683"] Chef Jocelyn Herland of le Meurice Alain Ducasse Paris, Paris[/caption]
Guest chef Jocelyn Herland comes to Hong Kong from his two-Michelin-star restaurant, le Meurice Alain Ducasse Paris for a three-night-only takeover at Rech. In which he brings, not only his signature dishes, but also seasonal ingredients with him to pay tribute to the spirit of Rech. The Blue Lobster with sea potatoes and black garlic is one of his most iconic dishes, showcasing the âBig Blue Lobster of Brittanyâ. The five-course meal is offered during lunch and dinner service and a wine pairing option is available.
Rech, Lobby Level, InterContinental Hong Kong, 18 Salisbury Road, Kowloon; +852 2313 2323
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Arbor x Noboru Arai
When: 11â13 April
Price: Four course lunch: HK$1,288 + 10%; Nine course dinner: HK$2,888 + 10%
[caption id="attachment_137584" align="alignnone" width="891"] Chef Eric Räty of Arbor, Hong Kong; Chef Noboru Arai of Hommage, Tokyo[/caption]
We were excited to learn that chef Eric Räty has another collaboration lined up, as all of his previous four-hands dinners were surreal (and very hard to book)! This time, itâs guest chef Noboru Arai, of two-Michelin star Hommage in Tokyo, who joins forces with Räty to create a menu which pays homage to nature. The French-Japanese style of the restaurant will be driven by seasonal and exceptional Japanese ingredients and modern French cooking techniques. If Arborâs previous joint menus are any indication of what to expect out of this, it will be nothing short of perfection.Â
Arbor, 25/F, H Queenâs, 80 Queenâs Road Central, Central, Hong Kong; +852 3185 8388
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Koji Kimura x Shuji Niitome
When: 12â14 April
Price: HK$2,288 to HK$2,688 for lunch, HK$2,888 to HK$3,288 for dinner, HK$3,888 for the four hands dinner. All prices subject to 10% service charge.
[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-391.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-387.jpg" right-caption="Tempura dish by Chef Shuji of Tempura Niitome, Tokyo" left-caption="Aged sushi by Chef Koji of Sushi Sushi Kimura, Tokyo"]
Thereâs no shortage of omakase in Hong Kong, but one that features two of Japanâs best chefs, is really not easy to come by. Chef Koji (AKA âFather of Aged Sushiâ of two Michelin starred Sushi Kimura and Chef Shuji of Tempura Niitome pair up for a meal fusing the best of Japanese culinary arts. For the best of both worlds, Ozone offers a four-hands dinner in the evening, or separate sushi and tempura lunch omakase during the day. Along with your meal, Sake Central will also be providing a premium sake menu to complement the dishes.
Ozone, Level 118, International Commerce Centre, 1 Austin Road West, Kowloon; +852 2263 2270
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VEA x Paste
When: 25 & 26 April
Price: HK$2,180 + 10%
[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-386.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-385.jpg" right-caption="Chef Vicky Cheng of VEA, Hong Kong" left-caption="Chef Bongkoch Satongun of Paste, Bangkok"]
Weâre all familiar with Vicky Chengâs incredible creations combining Chinese culture and ingredients with modern French cooking techniques. This month, VEA welcomes Asiaâs Best Female Chef of 2018, Bongkoch âBeeâ Satongun of Paste from Bangkok in a special partnership of culinary artistry. Both restaurants have earned a Michelin star and made it on the list of Asiaâs 50 Best Restaurants, making this collaboration a highly anticipated one. Together, the chefs will debut their eight-course menu, showcasing authentic and familiar flavours with a twist -- presented in a series of stories and dishes touching on the heritage of both Hong Kong and Thailand.
VEA, 29 & 30/F, The Wellington, 198 Wellington Street, Central, Hong Kong; +852 2711 8639
The post The Top 5 Special Menus You Canât Miss This April appeared first on Prestige Online - Hong Kong.
Asiaâs 50 Best Restaurants 2019: Singaporeâs Odette Takes the Top Spot
For the seventh edition of Asia's 50 Best Restaurants, the prestigious awards, sponsored by S.Pellegrino & Acqua Panna, returned to Macau for a second year, bringing together the regionâs leading chefs, restauranteurs and culinary elite at Wynn Palace once more.Â
[gallery ids="135739,135769,135774,135767,135747,135740,135763"]
Finally knocking chef Gaggan Anand off the top of the list is Singapore's Odette, with Chef Julien Royer at the helm claiming the titles for The Best Restaurant in Asia and The Best Restaurant in Singapore with his Asian-inspired, contemporary French cuisine. Located within the National Gallery of Singapore, Odette is recognised for its artisanal approach -- a reflection of the art housed within the iconic location -- and their impeccably executed cuisine.
Gaggan won Asia's Best Restaurant for four consecutive years from 2015 to 2018 for his eponymous Indian restaurant in Bangkok, and told Prestige how he was âready to loseâ last year. The chef claims second place for the restaurant but is now preparing to close it in 2020. He will be opening a new restaurant called GohGan, a collaboration with chef Takeshi âGohâ Fukuyama, in Fukuoka in 2021.
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Third place was taken by Den in Tokyo with the ever-charismatic chef Zaiyu Hasegawa earning the title of The Best Restaurant in Japan for a second year. Hasegawa was also rewarded for his innovative style and approach, and named the 2019 recipient of the Chefsâ Choice Award.
Hong Kong claimed nine spots on the list; The Chairman climbed up from No. 22 to No. 11, whilst first-time entrants VEA, helmed by chef Vicky Cheng, and Seventh Son took home No. 34 and No. 44, respectively. Most impressive, however, with this year's Highest Climber award, is popular modern French bistro Belon, jumping an incredible 25 places to No. 15. Meanwhile in Macau, Jade Dragon rose eight places to No. 27, and Wing Lei Palace made its debut at No. 36.
Other movements in Hong Kong to note: 8½ Otto e Mezzo Bombana rose one spot to No. 12, Richard Ekkebusâ Amber (which is currently closed for renovation) slipped from No. 7 to No. 21, Ta Vie from No. 16 to No. 50, fine-dining Cantonese restaurant Lung King Heen from No. 24 to No. 38, and David Lai's Neighborhood fell slightly from No.32 to No.37. Ronin and Caprice, unfortunately, dropped off the list altogether.
Ahead of the ceremony, three awards outside of the â50 Bestâ list were announced including Miele One to Watch, which was presented to Singaporean chef Jimmy Lim of JL Studio in Taiwan. Only two years after opening, Lim has become one of Asiaâs rising stars and continues to wow diners with his mod-Sin (or modern Singaporean) fare. Garima Arora of Gaa in Bangkok, one of Gagganâs pupils, took the Highest New Entry at No.16 and won the elit⢠Vodka Asiaâs Best Female Chef award. Japanese chef Seiji Yamamoto of Nihonryori RyuGin in Tokyo was awarded the American Express Icon Award for his vision in progressive Japanese kaiseki cuisine.
Other winners included the Valrhona award for Asia's Best Pastry Chef, which went to Fabrizio Fiorani from Il Ristorante Luca Fantin in Tokyo. The Most Sustainable Restaurant Award in Asia was presented to Locavore in Bali, Indonesia, and the Art of Hospitality Award crowned Hong Kong's 8½ Otto e Mezzo Bombana the leader in the industry.
To create the list, a poll is collected from a group of 318 experts (made up of highly regarded food writers, critics, chefs and restaurateurs) across Asia who cast ten votes, in order of preference, for the restaurants they have had their best dining experience at in the last 18 months. At least four of those votes must be for restaurants outside of their home country.
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Here's the full list of Asiaâs 50 Best Restaurants in 2019:
- Odette - Singapore (The Best Restaurant in Singapore and Asia)
- Gaggan - Bangkok, Thailand (The Best Restaurant in Thailand)
- Den - Tokyo, Japan (The Best Restaurant in Japan)
- SĂźhring - Bangkok, Thailand
- Florilège - Tokyo, Japan
- Ultraviolet by Paul Pairet - Shanghai, China (The Best Restaurant in China)
- Mume - Taipei, Taiwan (The Best Restaurant in Taiwan)
- Narisawa - Tokyo, Japan
- Nihonryori RyuGin - Tokyo, Japan
- Burnt Ends - Singapore
- The Chairman - Hong Kong
- 8½ Otto e Mezzo Bombana - Hong Kong
- Mingles - Seoul, Korea (The Best Restaurant in Korea)
- La Cime - Osaka, Japan
- Belon - Hong Kong (Highest Climber)
- Gaa - Bangkok, Thailand (Highest New Entry)
- Indian Accent - New Delhi, India (The Best Restaurant in India)
- Il Ristorante Luca Fantin - Tokyo, Japan
- Bo.Lan - Bangkok, Thailand
- Le Du - Bangkok, Thailand
- Amber - Hong Kong
- Nahm - Bangkok, Thailand
- Sazenka - Tokyo, Japan (New Entry)
- La Maison de la Nature Goh - Fukuoka, Japan
- Sushi Saito - Tokyo, Japan
- L'Effervescence - Tokyo, Japan
- Jade Dragon - Macau
- Paste - Bangkok, Thailand
- Fu He Hui - Shanghai, China
- Raw - Taipei, Taiwan
- Shoun RyuGin - Taipei, Taiwan
- Jaan - Singapore
- Les Amis - Singapore
- VEA - Hong Kong (New Entry)
- Ministry of Crab - Colombo, Sri Lanka (The Best Restaurant in Sri Lanka)
- Wing Lei Palace - Macau, China (New Entry)
- Neighborhood - Hong Kong
- Lung King Heen - Hong Kong
- Nouri - Singapore (New Entry)
- Waku Gin - Singapore
- TocToc - Seoul, Korea
- Locavore - Bali, Indonesia (The Best Restaurant in Indonesia)
- Toyo Eatery - Manila, Philippines (The Best Restaurant in Philippines/New Entry)
- Seventh Son - Hong Kong
- Quintessence - Tokyo, Japan
- Dewakan - Kuala Lumpur, Malaysia (The Best Restaurant in Malaysia/New Entry)
- Sugalabo - Tokyo, Japan (New Entry)
- Sorn - Bangkok, Thailand (New Entry)
- Corner House - Singapore
- Ta Vie - Hong Kong
For more information, visit Asia's 50 Best Restaurants.
The post Asiaâs 50 Best Restaurants 2019: Singaporeâs Odette Takes the Top Spot appeared first on Prestige Online - Hong Kong.
An Ocean of Possibilities: How 6 Hong Kong Chefs Pair Fish with Krug Champagne
The maisonâs Hong Kong ambassades explore 'Tails of the Sea' for an unforgettable dining experience.
The post An Ocean of Possibilities: How 6 Hong Kong Chefs Pair Fish with Krug Champagne appeared first on Prestige Online - Hong Kong.
Dry January Drinks Youâll Love
No booze, but big on flavour â try these alcohol-free concoctions and give your liver a break.
The post Dry January Drinks Youâll Love appeared first on Prestige Online - Hong Kong.
GastroMonth gala chefs: Who are they?
We speak to VEA's Vicky Cheng, Mizumi's Min Kim, and Golden Flower's Liu Guo Zhu ahead of their participation in the Circle of Excellence dinner and awards ceremony.
The post GastroMonth gala chefs: Who are they? appeared first on Prestige Online - Hong Kong.
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