Celebrity Life

Food Made Good CEO Heidi Spurrell talks to us about the organisation’s mission to create a network that can help restaurants and the community build a more sustainable future.

According to Hong Kong’s Environmental Protection Department, most of the territory’s food waste is currently disposed of in landfills. In 2019, around 1,957 tonnes of municipal solid waste (MSW) were produced daily. In the past few years, the MSW from commercial and industrial sources, including hotels and restaurants, has also drastically increased. Overall, the alarming carbon footprint caused by restaurants is related not only to wastage but to many other factors, including food production, preparation, transportation and supply chains. Food Made Good HK, a sustainability consultancy founded in 2019, is trying to tackle these issues by providing a set of accessible resources for food-service businesses.

Although a grim scenario might seem unavoidable, Heidi Spurrell, the organisation’s CEO in Hong Kong, says that a few simple steps could go a very long way. Here, she talks about her mission, challenges and the unexpected monetary benefits of a green revolution.

In Conversation with Heidi Spurrell of Food Made Good

How was Food Made Good brought to Hong Kong?

I set up Food Made Good HK to support local food businesses that are looking to become more sustainable. The programme was launched globally in 2019 and I took the opportunity to open an office here. We now also have offices in Japan and Greece, with affiliates dotted around the world. I’m excited to announce that Food Made Good HK is Hong Kong’s first dedicated food sustainability organisation to become a B Corp [a certification of social and environmental performance]. We’re now the city’s go-to food sustainability consultancy – and receiving B Corp accreditation last month enhances our credibility and confirms we really are walking the walk.

What’s your mission?

To help the food-service sector operate as sustainably as possible, and ultimately scale this up to create a genuinely more sustainable food system. Increasingly, we’re not only working with the food-service sector, but also with corporations to educate their teams and inspire change – and with food retailers too, to help them formulate achievable goals. The appetite for change is certainly there.

Usually, we begin by auditing a restaurant’s sustainability performance, applying our framework of Society, Sourcing, and Environment. We then provide guidance and recommend practical measures they can implement. We also run monthly events to keep people engaged. And, of course, we host our awards ceremony every year, where we celebrate those restaurants and local heroes championing sustainability and making a difference.

What are the main obstacles you’ve faced in Hong Kong?

We started out during the political unrest and endured through Covid, so it hasn’t been an easy start. However, we see genuine interest from businesses wanting to begin their sustainability journey. What we offer is credible sustainability knowledge-sharing and a platform offering accessible and practical guidance that encourages people to participate – so we’re optimistic.

There’ve been many obstacles. For example, finding good sustainability talent has been tricky, and we’ve had to really dig for localised knowledge when adapting our toolkits for Hong Kong since we don’t have a lot of data here as you might have in other places in the world. Elevating plant-based eating is also a crucial shift to enable sustainable diets, but in Hong Kong, there are real cultural barriers.

Lastly, viable sustainability solutions are being held back by a lack of enabling infrastructure, such as a regular and reliable glass-recycling service.

Tell us about your background.

My interest in food sustainability really blossomed around seven years ago when I was studying for a master’s degree in food policy. It was then that I became more aware of our interconnected food system and the complex challenges we face. When I first started working in food and sustainability, it was a relatively niche field. However, the world is rapidly waking up to the importance of food and its environmental impact – and sustainability has moved to centre stage.

How is Hong Kong doing when it comes to sustainable practices in the F&B industry?

Progress is certainly being made with more and more restaurants and food-service companies putting sustainability at the heart of their business model. Consumers, especially those in the younger age group, are becoming more environmentally aware and are actively seeking plant-based menus and restaurants that practice sustainability. This in turn encourages more restaurants to go green. Of course, there’s still an enormous amount to do to make our food culture more eco-friendly.

Being sustainable is often perceived as an overwhelming and expensive process for restaurants. What is Food Made Good doing in this respect?

Sustainability doesn’t necessarily have to be costly or complicated. It starts with having the right strategy and breaking things down into simple, manageable components. We regularly advise restaurants on small changes that can have a big impact on their environmental footprint. Bringing in an external consultant can be a good way to kick-start change. Going green can even be good for business. For example, one of our restaurants recently installed a high-end water-filtration system that produces refreshing still and sparkling water, eliminating all the expense and effort of importing single-use bottles. The rewards have been amazing, with the system paying for itself in just one month.

Is the future of the F&B industry connected to sustainable practices?

Absolutely. Food production is a major source of greenhouse gas emissions with more than half those emissions caused by conventional livestock farming. As consumers become increasingly aware of climate change, environmental issues and the social damage of exploitative trading practices, they’ll demand more sustainable food. Food waste and recycling are important topics when it comes to working towards a more sustainable future. What are some urgent and necessary steps in this regard? Currently, around 30 percent of all garbage going into Hong Kong landfills is food waste. This can be dramatically reduced in food businesses by simple measures such as reducing portion sizes and better ordering and storage. The Hong Kong government’s recent waste-charging legislation is a step in the right direction. There’s also an urgent need to reduce plastic packaging and disposable cutlery.

The post Food Made Good CEO Heidi Spurrell on Her Mission and a More Sustainable Future appeared first on Prestige Online - Hong Kong.

From a Japanese brunch, to a tiki feast and a new bakery, here’s where to eat in Hong Kong in February 2022.

Here’s Where to eat in Hong Kong in February 2022

Henry

Henry, Rosewood Hong Kong’s modern steakhouse, has recently debuted a revamped menu by new chef de cuisine Mario Tolentino. The selection honours North America’s culinary traditions while making the most of innovative techniques and premium ingredients. Highlights of Tolentino’s new menu include Devilled Japanese Eggs with chilli, pork crackling, sea urchin and 4 grams of Amur caviar; a BBQ Plate that features a selection of some of the steakhouse’s most prized meats and is served with homemade Bloody Mary ketchup, American BBQ sauce and Henry’s Hot Sauce; and Sea Bass Piccata with butter beans, pickled garlic, fried capers and preserved lemon.

Henry, 5/F Rosewood Hong Kong Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui; +852 3891 8888

Censu

Modern Japanese restaurant Censu by head chef Shun Sato has introduced a Saturday brunch featuring a tasting menu, which includes signature dishes and seasonal creations.In celebration of small breweries, guests can also indulge in hand-picked free-flow beers and sakes to accompany the food. The menu includes savoury courses such as Minced Wagyu Katsu Sando, snow-crab Udon andjet-fresh Market Sashimi.

Censu, 28-30 Gough St, Mid-Levels; +852 2997 7009

Mora

Acclaimed chef Vicky Lau,founder and executive chef of TATE Dining Room and Date by TATE, is opening her new and much-anticipated restaurant,Mora. The modern concept, located in Sheung Wan, isinspired by soy and its relevancein Chinese cuisine. A pillar ofAsian gastronomic traditions, thehumble soybean is employedat Mora in multiple preparations and celebrated through different textures, shapes and cooking methods.

Mora, 40 Upper Lascar Row, Sheung Wan; +852 9583 8590

The Baker & the Bottleman

British chef Simon Rogan, the man behind popular concepts Roganic and Aulis, just unveiled his latest concept: The Baker & the Bottleman. The venue, located in Wan Chai’s Lee Tung Avenue, is a bakery by day and a natural wine bar by night. The contemporary bakehouse, led by executive chef Oli Marlow and focusing on sustainability and seasonality, serves traditional English treats such as Breakfast Muffin cooked with semolina and filled with sausage patty, black pudding, brown sauce and fried egg, and a classic Cheese and Ham Toastie. Highlights from the diverse pastry selection include the chocolate Brownie, Pine and Strawberry Jam Doughnuts and Blueberry Swirl.

The Baker & the Bottleman, No. G14 and G15, Lee Tung Avenue, 200 Queen’s Road East, Wan Chai; +852 2386 8933

Popinjays

Just in time to celebrate the Year of the Water Tiger, Popinjays’ famed seafood brunch is getting a new look. The feast starts with a sumptuous and diverse selection of seafood offerings, including oysters, sashimi, Boston lobster and cured salmon. Additionally, the gourmet experience now features a made-to-order live tartare station serving both beef and fish, a melting wheel of Raclette and a pasta station.Don’t forget to leave some space for the dessert buffet.

Popinjays, The Murray, 22 Cotton Tree Dr, Central; +852 3141 8888

Maka Hiki Tropical Bar & Grill

Maka Hiki Tropical Bar & Grill is now open in the up-and-coming Tai Hang neighbourhood. An oasis of exotic drinks and eats, the trendy venue brings the best of tiki culture to Hong Kong. Food and drink offerings, inspired by the tropical islands of the Indian Ocean, Caribbean and Southeast Asia, include Mauritian Tamarind, Mango and Pineapple Salad; Hawaiian Poke Tuna; and the rum-based Maka Hiki Punch with tart maraschino liqueur and grapefruit.

Maka Hiki Tropical Bar & Grill, 2/F, The Corner House, Little Tai Hang, 98 Tung Lo Wan Rd, Tai Hang; +852 2155 1777

Bacchus Wine & Restaurant

A Japanese sea urchin and black Angus beef sirloin roll with Shiso and pickled Shimeji mushrooms is now served at newly opened Bacchus Wine & Restaurant, a go-to destination for passionate wine lovers and foodies alike.

Bacchus Wine & Restaurant, 3/F, Hollywood Centre, 233 Hollywood Rd, Sheung Wan; +852 3750 5200

“Where to Eat in Hong Kong in February 2022” is a part of a monthly series, check back every month for more recommendations

The post Where to Eat in Hong Kong This February 2022 appeared first on Prestige Online - Hong Kong.

One of the most eagerly anticipated restaurant openings of 2021 in Bangkok was the Le Normandie by Alain Roux, which began welcoming guests in the first week of December. Prestige stopped by for a magnificent midday meal, and an interview with the award-winning restaurateur himself

When it was announced in late 2021 that Le Normandie, the Mandarin Oriental Bangkok hotel’s two-Michelin-starred French restaurant, was set to relaunch as Le Normandie by Alain Roux, the city’s culinary community began booking tables immediately. As such it was quite a treat to secure a lunchtime reservation on a sunny Wednesday afternoon in early December, and it was even more of a treat to have the opportunity to converse with Chef Alain Roux about his association with Le Normandie – both past and present – while he was in town to oversee the launch of this eagerly anticipated collaboration.

For anyone unfamiliar with the Roux family, Alain’s father, Michel Roux (OBE), was the legendary French chef and restaurateur who, together with his brother Albert, opened Le Gavroche – which went on to become the first three-Michelin-starred restaurant in Britain. In 1972 the brothers then opened The Waterside Inn, which also boasts three Michelin stars and in 2010 made history as the first restaurant outside France to retain all three stars for 25 years. For the past decade or so Alain has held the title of chef patron here, and he now brings this considerable legacy to Thailand’s capital, as the new Le Normandie has been reborn as something of a sister restaurant to The Waterside Inn.

“It’s very exciting,” Alain says of the new venture, adding that it’s something he wishes his father – who passed away in the spring of 2020 – could have been alive to see. “My late father and I have shared a long association with the [Mandarin Oriental] brand and particularly this hotel. This partnership is something he and I would have loved to do together. This was my first thought when I was invited to become involved with Le Normandie; that it was the fulfillment of our special dream.”

Michel Roux made his first appearance as guest chef at Le Normandie back in 1985, and since these special gourmet events always sold out, he was invited back on numerous occasions. What’s more, he enjoyed these overseas visits immensely. “My father shared his great passion for Bangkok and Le Normandie with me,” Alain recounts. “He loved this city’s markets, the street food… it was heaven for him.”

For diners already familiar with Le Normandie, it may appear at first glance that this new iteration is not much different than what came before. The restaurant’s stately, elegant interior remains unchanged, and diners are still afforded magnificent views of the Chao Phrya River, as well as top-tier attention to detail when it comes to service and presentation. The menus, however, represent a totally new approach, with a number of signature dishes imported fully intact from The Waterside Inn, and others created – or modified – especially for the new venue.

For my meal I have decided on the seven-course (with cheeses) ‘Le Menu Exceptionnel’ (THB 7,300++), which begins with a pair of bite-size amuse bouche items: a chickpea puff with tarragon mayonnaise, and morsel of duck leg confit with a wonderful raspberry dressing and green peppercorns. Three-, four-, six-, eight- and nine-course versions of this menu are also available – depending on the day of the week and time of visit – and ordering à la carte remains an option as well.

The amuse bouche segment continues with a Brittany oyster (No. 4) on the half shell, paired with cucumber gelatin, salmon roe, and pickled onion. It’s another one-bite delight. This is followed by a superb sea bass and octopus ceviche, wherein delicately thin slices of the two sea creatures rest in a tart passionfruit juice, with a shredded vegetable salad topping adding some crunchy texture. Through it all it’s the individual flavours that stand out, with no need for dry ice distractions or complicated frothy foams.

“My philosophy is very simple,” explains Alain. “As a cook, I respect the quality of my ingredients before anything else. I let Mother Nature be my guide, and believe that we are only ever as good as our last meal. As a restaurateur, I aim to demonstrate the warmth of service and subtle attention to detail that represents the timeless, quintessential Waterside Inn style.”

This talk of the “quintessential” is the perfect precursor to the next course: sumptuous pan-fried foie gras served with pine nuts, capers, raisin, cauliflower slices, potato truffle, and a Gewürztraminer sauce. It’s rich without being heavy, sweet without being unctuous, and the range of diverse flavours work to complement one another, with nothing out of place. This particular dish, incidentally, comes directly from The Waterside Inn menu, and exemplifies why that restaurant has been in Michelin’s good books for so long. In fact, it's the only restaurant outside of France to have retained three Michelin Stars for 38 consecutive years – an absolutely extraordinary achievement!

The next course, meanwhile, illustrates how local Asian flavours can be expertly incorporated into classic existing recipes. On a wide white plate sits a tender portion of poached halibut filet, topped with a spoonful of creamy vodka lime sauce and accompanied by pickled radish and Thai pomelo (which replaces the grapefruit used in the UK).

“I am inspired greatly by the fabulous locally sourced bounty of Thai fresh ingredients, including vegetables, fruits, aromatic herbs, and spices,” the chef admits. “My menu will feature as much of this lovely produce as possible, for example delicious locally grown rice, pineapples, and coconuts. We have worked hard to present an interpretation of classic French cuisine, but I’ll sneak in a few Thai ingredients here and there, from land and sea.”

The meal continues with roasted Challandais duck, which is carved tableside with theatrical flourish by restaurant manager Federico De Luca – one of several key people on the new Le Normandie team who worked previously at The Waterside Inn. Topped with plum jus, the slices are artfully arranged on the plate alongside a dollop of plum chutney and a vegetable tartlet featuring beetroot, carrot, and onion.

Before the mains give way to afters, I’ve asked to go off-menu and try one of the à la carte specialties: the famous grilled rabbit fillets (as finding rabbit on a menu in Bangkok is next to impossible). Here, tender slices of leg and loin sit atop a celeriac fondant, with a single ravioli – containing finely chopped leg, shoulder, and liver – off to the side. Rounding out the plate are delectable sweet glazed chestnuts in Armagnac sauce, and a decorative bunny-shaped toasted bread slice held upright in a fluffy squirt of mashed potatoes. It’s no surprise to me that this delicacy has been on The Waterside Inn menu since day one.

The meal winds down with a sampling of five imported French cheeses, followed by a lovely lychee sorbet and blackberry pre-dessert, and a lighter-than-air golden plum soufflé to finish. Through it all the expert five-glass wine pairing (THB 3,500++) by sommelier Antoine Simonnet has been first-rate, ending happily on a sweet note with a splash of 2018 Kracher Spätlese Rosé from Austria.

Before the meal concludes, Head Chef Phil Hickman stops by to say hello. This boyish, 33-year-old Welshman has been chosen to lead the kitchen at Le Normandie by Alain Roux, having worked previously at both The Waterside Inn, and the Brasserie Prince by Alain Roux at The Balmoral hotel in Edinburgh (unfortunately now closed due to the pandemic).

“I have every confidence in him, as well as his fellow talented team members,” Alain remarks. “He shares my passion and excitement for this venture, and my dedication to complete quality without compromise. Plus, he loves Thailand and Le Normandie, having worked alongside my father and myself here for some promotions in the past.

“Le Normandie will be my signature, a distillation of all that we represent at The Waterside Inn and all that I know and love about food, that has been little affected by time or fashion,” he goes on to say. “I’ve never been so excited opening a new restaurant, but opening is the easy part. Consistency is the challenge. My father taught me that the key to creating a successful signature restaurant begins and ends with the guest. This will be our mantra, as true today as the day my father opened The Waterside Inn 50 years ago.”

For reservation visit Le Normandie by Alain Roux.

The post Fine Dining Finesse at Le Normandie by Alain Roux appeared first on Prestige Online - Hong Kong.

There's no better way to mark the occasion than with good food — and lots of it. Here's our pick of the best Chinese New Year luxury puddings and treats.

With the start of the new lunar year just around the corner, stock up on the best desserts on offer. Turnip puddings (also called radish cakes) are traditional Chinese dim sum snacks, commonly served in Cantonese yum cha. Don't underestimate the small dish — in Cantonese, its name “leen goh” or “loh bak goh” is a homophone for “year higher”, ushering in new heights of prosperity for the coming year.

And we adore the Chinese New Year chuen hup, or traditional candy box, portion of the holiday. A bright red circular box set enticingly open upon coffee tables, filled with all kinds of sweet and savoury treats — it's a time-honoured custom, along with the coconut and turnip puddings. Each neat little segment houses a treat with an auspicious meaning of its own: lotus seeds are symbolic signs of improved fertility; lotus root, of love; tangerines and kumquats sound phonetically similar to "gold"; melon seeds to money and wealth. Chocolate coins, well, are coins.

To celebrate new beginnings and the new year, we've compiled the best Chinese New Year luxury puddings and treats for you and your loved ones to welcome the Year of the Tiger with.

The Best Chinese New Year Luxury Puddings and Treats

China Tang

China Tang's artisan Chinese New Year puddings are a modern take on the classic recipe, serving up two whole new flavours to welcome the Year of the Tiger: a turnip pudding with dried tiger prawn and local preserved meat and a handmade rice pudding with Taiwanese brown sugar and purple rice. Both are crafted by executive chef Menex Cheung and dim sum chef Mok Wing Kwai, and come in these stunning gift boxes decorated with China Tang’s signature Narcissus pattern — symbolizing grace and fortune. You can order the puddings and pick them up from the restaurant.

China Tang Landmark, Shop 411-413, 4/F, LANDMARK ATRIUM, 15 Queen’s Road Central, Central; +852 2522 2148

Duddell’s

Michelin-starred Duddell's selection of Chinese New Year puddings is a trio of classic favourite flavours: turnip (HK$348), taro (HK$348) and a "New Year" Pudding (HK$298). Pick up one, all three, or a gift set including the restaurant's signature X.O. Sauce. It's all packaged in a specially designed gift box created in collaboration with G.O.D. (Goods of Desire), with an ornate hand-drawn pattern typical of the embellishments found on Chinese teacups and soup bowls, a nod to its Hong Kong heritage. You can purchase at the restaurant or order online for delivery — find out more here.

We also love the look of the "Prosperous New Year Hamper", stocked with six traditional delicacies: a new year pudding; braised South African 5 head abalone with Duddell’s Abalone Sauce; a signature X.O. Sauce; homemade walnut cookies; Veuve Clicquot Ponsardin, Yellow Label Brut, Champagne; and Fook Ming Tong Fuding Jasmine Mao Feng Tea.

Duddell’s, 1 Duddell Street, Central; +852 2525 9191

Godiva

To no one's surprise, it's all about the chocolates at Godiva. The Belgian chocolatier has drawn up a new motif for the Year of the Tiger, auspicious red and gold packaging printed with swimming koi and a tiger portrait set amongst crackling fireworks as a symbolic image of wealth. For the chocolates, the bijou creations feature the same lucky tiger motif over the surface and are packed in three distinct flavours: Raspberry Orange White chocolate, Pecan Praliné Milk chocolate and 85% Dark Ganache chocolate. Order before 31 January to enjoy special offers including free gifts, including a complimentary box of chocolates, or 10% off any purchase of HK$688. Find out more and order here.

Godiva, various locations across Hong Kong

Little Bao

Little Bao is paying tribute to lucky colour red with a beetroot turnip cake, replacing turnip with fresh beetroot for a natural bold red cake. Ingredients include Sam Hing Lung rose wine sausages, Thai dried shrimp and natural seasoning for extra-healthy eating. You can also opt for the taro cake, made with Okinawan sweet potato and fresh taro for an extra soft and pillowy texture, and also to help boost the immune system. You can order them and more here.

Little Bao, 1-3 Shin Hing Street, Central; +852 6794 8414

Marco Polo Hongkong Hotel

Marco Polo Hongkong Hotel is celebrating the new lunar year with traditional Chinese recipes, serving up three classic puddings — a savoury Chinese Turnip Cake with Conpoy made from Chinese sausage and Jinhua ham; a sweet Coconut Pudding with Gold Leaf decorated with golden leaf glutinous rice and coconut milk; and a Water Chestnut Cake filled with crunchy water chestnut pieces. Bottles of homemade XO Chilli Sauce are also available to order. You can find out more here.

Marco Polo Hongkong Hotel, No. 3 Canton Road, Harbour City, Tsim Sha Tsui, Kowloon; +852 2118 7283

Ming Court

Located inside Cordis, Michelin-starred Ming Court is offering an array of festive treats to ring in the Lunar New Year. Executive Chef Li Yuet Faat has prepared three auspicious puddings: a coconut Chinese New Year Pudding; an abalone, conpoy, and air-dried preserved meat and turnip pudding; and a red date and coconut pudding. Go for the deluxe Chinese New Year hamper, with a coconut pudding, homemade XO sauce, South African premium 12 head abalone and more. You can order it here.

Ming Court, Level 6, 555 Shanghai Street, Cordis, Mong Kok, Kowloon; +852 3552 3301 

Rosewood Hong Kong

Rosewood Hong Kong is offering an array of Chinese New Year sets for gifting, featuring everything from traditional puddings to homemade XO sauce, festive candies, afternoon tea sets and more. Don't miss the well-wishes themed hampers: Harvest (HK$9,988), Fortune (HK$3,388), and Joy (HK$2,288) — for every CNY hamper purchased, Rosewood will donate 5% of the proceeds to support ImpactHK and their work to support those experiencing homelessness in Hong Kong. Find out more here.

We also love the clever Chinese New Year advent calendar from Rosewood — rather than counting down, you count on from the first day of the lunar calendar into the new Year of the Tiger. The whole set holds 15 special treats from the hotel, one for each day of the Chinese traditional holiday that lasts for two weeks. Tug open the jewel-toned drawers to discover a selection of delicious snacks from fortune cookies and egg rolls to XO sauce, palmiers, nougats, ginger candies and crunchy peanut bites. Much better than your usual melon seeds. You can order it here.

Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui, Hong Kong, +852 3891 8732

Paul Lafayet

No crème brulée from Paul Lafayet this Chinese New Year. What you can get, though, is the patisserie's Lucky Tiger Gift Box with French illustrator Emilie Sarnel's hand drawing of two dancing tigers. The gift box set pulls open to reveal three different tiers featuring a whole afternoon experience: “Cookirons" — a cookie-based iteration of the brand's famous macaron; jasmine and hojicha tea tins with pots of honey in the second and a special fine bone china porcelain dish at the base to hold it all. The plate is specially tailored to the Year of the Tiger, featuring a sketch of two smiling tigers amongst a flowery meadow filled with macarons. You can order it online here.

Paul Lafayet, various locations across Hong Kong

Saicho

So this might not fit into traditional Chinese candy boxes, but it will still sit very prettily amongst red-adorned decor around the home. For the Year of the Tiger, Saicho has launched a very special creation of only 900 bottles — Eight Immortals — featuring the special Dan Cong Oolong tea grown atop Phoenix Mountain's Tian Liao village in Guangdong. From harvest to roast and rolling, the Dan Cong Oolong leaves are looked after by a qualified tea master. The result is a fragrant blend that adheres to the leaves' distinct complexity: bright notes of ginger mango and tangerine that rounds into a bitterness, then herbal, the likes of anise, fennel and tarragon. With Eight Immortals' earthy savouriness, Saicho recommends pairing with traditional Chinese New Year dishes including Chinese steamed fish and tang yang (glutinous rice dumplings). You can shop Saicho's Chinese New Year selection here.

Smith & Sinclair

Candy box fillings will be extra exciting with the addition of Smith & Sinclair treats, they're made after your favourite tipples! The UK-based brand crafts vegan-friendly gummies — or "Edible Cocktails" — from anything, including classic Gin & Tonic to special concoctions like Passionfruit Mojito. For the Year of the Tiger, the brand has designed a special red, tiger-printed sleeve as a symbol of good luck and fortune. These can be fitted over any of Smith & Sinclair's nine signature sets, from spirit-based "Gin Obsessed" or "Tequila Time" to themed "Love Box" or "Night In". You can order and find out more here.

Sugarfina

Sugarfina's candy cubes are a delight, both to give and receive. For this Chinese New Year, the confectioner has crafted a series of Candy Bento Boxes for easy gifting (and enjoying!) — with anything from a single cube to a lucky set of eight, featuring the brand's sweet creations in fun, auspicious names. There's the Lotus Flowers flavoured with lychee, Tangerine Bears, berried-flavoured Royal Roses and Golden Pearls. If not for the sweets within, get this set for the beautifully artistic packaging: a hand-crafted shadow box of red and gold decor motifs of lanterns, flowers and a temple to mark new beginnings.

Sugarfina, various locations across Hong Kong

The Peninsula Boutique & Café

One of the traditional elements of the Year of the Tiger is the big cat's head, symbolising strength and good health. Inspired by traditional Chinese "tiger head shoes" worn by children, the Peninsula Boutique & Café is celebrating the new year with plenty of tiger head-decorated gift sets — you can hang the box up as a Chinese New Year decoration! Pick up the festive "Robust Tiger Gift Set" (with cookies, candies, chocolate, tea and more), and any of the Chinese New Year puddings. You can find out more here.

The Peninsula Boutique & Café, The Peninsula Arcade, Salisbury Road, Tsim Sha Tsui, Kowloon; +852 2696 6969

Venchi

You may be spoilt for choice with Venchi's range of Chinese New Year gift boxes, but one thing's for sure: the range of lucky red and gold packaging all feature the Italian brand's signature 140-years, Piedmont Master Chocolatiers-approved sweets. Pick up The Chinese New Year Double Layer Hexagon Gift Box, an extensive collection of the brand's favourite chocolates: Cremini, Chocoviar, Truffles, and Dubledoni. Or consider the Chinese New Year Round Hamper, which features Venchi's latest creation Gianduja N.3 with Hazelnut, and is a close replica of the traditional chuen hup with the rounded exterior and organised sections within.

Venchi, various locations across Hong Kong

Yat Tung Heen

Led by celebrated chef Tam Tung, Michelin-starred Yat Tung Heen is celebrating the new year by bringing back its highly sought-after turnip pudding, classic Chinese New Year pudding and the restaurant's signature gift box (which includes housemade premium XO sauce, candied walnuts and hand-selected Ginseng Oolong tea leaves). And to minimise the environmental impact of the gifting season, each pudding is thoughtfully packaged in a 100% recyclable eco-friendly paper box. You can find out more here.

Yat Tung Heen, Level B2, Eaton HK, 380 Nathan Road, Kowloon, Hong Kong, +852 2710 1093

Ying Jee Club

Two Michelin-starred Cantonese restaurant Ying Jee Club is serving the finest delectable pastry duo, a savoury turnip pudding with conpoy and air-dried meat and a sweet coconut milk pudding with red bean and Ceylon tea. Both are handcrafted daily by executive chef Siu Hin-Chi, who has amassed 20 Michelin stars over the past decade alone — rest assured, the preservative-free puddings epitomise the highest standard of Cantonese cuisine in both texture and flavour. You can order in-person at the restaurant, or by calling 2801 6882 or emailing reservation@yingjeeclub.hk — find out more here.

Ying Jee Club, Shop G05, 107 & 108, Nexxus Building, 41 Connaught Road Central; +852 2801 6882

(Hero image courtesy of Yat Tung Heen, featured image courtesy of Duddell's, image 1 courtesy of China Tang)

The post The Best Chinese New Year Luxury Puddings & Treats appeared first on Prestige Online - Hong Kong.

There's no better way to mark the occasion than with good food — and lots of it. Here's our pick of the best Chinese New Year luxury puddings and treats.

With the start of the new lunar year just around the corner, stock up on the best desserts on offer. Turnip puddings (also called radish cakes) are traditional Chinese dim sum snacks, commonly served in Cantonese yum cha. Don't underestimate the small dish — in Cantonese, its name “leen goh” or “loh bak goh” is a homophone for “year higher”, ushering in new heights of prosperity for the coming year.

And we adore the Chinese New Year chuen hup, or traditional candy box, portion of the holiday. A bright red circular box set enticingly open upon coffee tables, filled with all kinds of sweet and savoury treats — it's a time-honoured custom, along with the coconut and turnip puddings. Each neat little segment houses a treat with an auspicious meaning of its own: lotus seeds are symbolic signs of improved fertility; lotus root, of love; tangerines and kumquats sound phonetically similar to "gold"; melon seeds to money and wealth. Chocolate coins, well, are coins.

To celebrate new beginnings and the new year, we've compiled the best Chinese New Year luxury puddings and treats for you and your loved ones to welcome the Year of the Tiger with.

The Best Chinese New Year Luxury Puddings and Treats

China Tang

China Tang's artisan Chinese New Year puddings are a modern take on the classic recipe, serving up two whole new flavours to welcome the Year of the Tiger: a turnip pudding with dried tiger prawn and local preserved meat and a handmade rice pudding with Taiwanese brown sugar and purple rice. Both are crafted by executive chef Menex Cheung and dim sum chef Mok Wing Kwai, and come in these stunning gift boxes decorated with China Tang’s signature Narcissus pattern — symbolizing grace and fortune. You can order the puddings and pick them up from the restaurant.

China Tang Landmark, Shop 411-413, 4/F, LANDMARK ATRIUM, 15 Queen’s Road Central, Central; +852 2522 2148

Duddell’s

Michelin-starred Duddell's selection of Chinese New Year puddings is a trio of classic favourite flavours: turnip (HK$348), taro (HK$348) and a "New Year" Pudding (HK$298). Pick up one, all three, or a gift set including the restaurant's signature X.O. Sauce. It's all packaged in a specially designed gift box created in collaboration with G.O.D. (Goods of Desire), with an ornate hand-drawn pattern typical of the embellishments found on Chinese teacups and soup bowls, a nod to its Hong Kong heritage. You can purchase at the restaurant or order online for delivery — find out more here.

We also love the look of the "Prosperous New Year Hamper", stocked with six traditional delicacies: a new year pudding; braised South African 5 head abalone with Duddell’s Abalone Sauce; a signature X.O. Sauce; homemade walnut cookies; Veuve Clicquot Ponsardin, Yellow Label Brut, Champagne; and Fook Ming Tong Fuding Jasmine Mao Feng Tea.

Duddell’s, 1 Duddell Street, Central; +852 2525 9191

Godiva

To no one's surprise, it's all about the chocolates at Godiva. The Belgian chocolatier has drawn up a new motif for the Year of the Tiger, auspicious red and gold packaging printed with swimming koi and a tiger portrait set amongst crackling fireworks as a symbolic image of wealth. For the chocolates, the bijou creations feature the same lucky tiger motif over the surface and are packed in three distinct flavours: Raspberry Orange White chocolate, Pecan Praliné Milk chocolate and 85% Dark Ganache chocolate. Order before 31 January to enjoy special offers including free gifts, including a complimentary box of chocolates, or 10% off any purchase of HK$688. Find out more and order here.

Godiva, various locations across Hong Kong

Little Bao

Little Bao is paying tribute to lucky colour red with a beetroot turnip cake, replacing turnip with fresh beetroot for a natural bold red cake. Ingredients include Sam Hing Lung rose wine sausages, Thai dried shrimp and natural seasoning for extra-healthy eating. You can also opt for the taro cake, made with Okinawan sweet potato and fresh taro for an extra soft and pillowy texture, and also to help boost the immune system. You can order them and more here.

Little Bao, 1-3 Shin Hing Street, Central; +852 6794 8414

Marco Polo Hongkong Hotel

Marco Polo Hongkong Hotel is celebrating the new lunar year with traditional Chinese recipes, serving up three classic puddings — a savoury Chinese Turnip Cake with Conpoy made from Chinese sausage and Jinhua ham; a sweet Coconut Pudding with Gold Leaf decorated with golden leaf glutinous rice and coconut milk; and a Water Chestnut Cake filled with crunchy water chestnut pieces. Bottles of homemade XO Chilli Sauce are also available to order. You can find out more here.

Marco Polo Hongkong Hotel, No. 3 Canton Road, Harbour City, Tsim Sha Tsui, Kowloon; +852 2118 7283

Ming Court

Located inside Cordis, Michelin-starred Ming Court is offering an array of festive treats to ring in the Lunar New Year. Executive Chef Li Yuet Faat has prepared three auspicious puddings: a coconut Chinese New Year Pudding; an abalone, conpoy, and air-dried preserved meat and turnip pudding; and a red date and coconut pudding. Go for the deluxe Chinese New Year hamper, with a coconut pudding, homemade XO sauce, South African premium 12 head abalone and more. You can order it here.

Ming Court, Level 6, 555 Shanghai Street, Cordis, Mong Kok, Kowloon; +852 3552 3301 

Rosewood Hong Kong

Rosewood Hong Kong is offering an array of Chinese New Year sets for gifting, featuring everything from traditional puddings to homemade XO sauce, festive candies, afternoon tea sets and more. Don't miss the well-wishes themed hampers: Harvest (HK$9,988), Fortune (HK$3,388), and Joy (HK$2,288) — for every CNY hamper purchased, Rosewood will donate 5% of the proceeds to support ImpactHK and their work to support those experiencing homelessness in Hong Kong. Find out more here.

We also love the clever Chinese New Year advent calendar from Rosewood — rather than counting down, you count on from the first day of the lunar calendar into the new Year of the Tiger. The whole set holds 15 special treats from the hotel, one for each day of the Chinese traditional holiday that lasts for two weeks. Tug open the jewel-toned drawers to discover a selection of delicious snacks from fortune cookies and egg rolls to XO sauce, palmiers, nougats, ginger candies and crunchy peanut bites. Much better than your usual melon seeds. You can order it here.

Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui, Hong Kong, +852 3891 8732

Paul Lafayet

No crème brulée from Paul Lafayet this Chinese New Year. What you can get, though, is the patisserie's Lucky Tiger Gift Box with French illustrator Emilie Sarnel's hand drawing of two dancing tigers. The gift box set pulls open to reveal three different tiers featuring a whole afternoon experience: “Cookirons" — a cookie-based iteration of the brand's famous macaron; jasmine and hojicha tea tins with pots of honey in the second and a special fine bone china porcelain dish at the base to hold it all. The plate is specially tailored to the Year of the Tiger, featuring a sketch of two smiling tigers amongst a flowery meadow filled with macarons. You can order it online here.

Paul Lafayet, various locations across Hong Kong

Saicho

So this might not fit into traditional Chinese candy boxes, but it will still sit very prettily amongst red-adorned decor around the home. For the Year of the Tiger, Saicho has launched a very special creation of only 900 bottles — Eight Immortals — featuring the special Dan Cong Oolong tea grown atop Phoenix Mountain's Tian Liao village in Guangdong. From harvest to roast and rolling, the Dan Cong Oolong leaves are looked after by a qualified tea master. The result is a fragrant blend that adheres to the leaves' distinct complexity: bright notes of ginger mango and tangerine that rounds into a bitterness, then herbal, the likes of anise, fennel and tarragon. With Eight Immortals' earthy savouriness, Saicho recommends pairing with traditional Chinese New Year dishes including Chinese steamed fish and tang yang (glutinous rice dumplings). You can shop Saicho's Chinese New Year selection here.

Smith & Sinclair

Candy box fillings will be extra exciting with the addition of Smith & Sinclair treats, they're made after your favourite tipples! The UK-based brand crafts vegan-friendly gummies — or "Edible Cocktails" — from anything, including classic Gin & Tonic to special concoctions like Passionfruit Mojito. For the Year of the Tiger, the brand has designed a special red, tiger-printed sleeve as a symbol of good luck and fortune. These can be fitted over any of Smith & Sinclair's nine signature sets, from spirit-based "Gin Obsessed" or "Tequila Time" to themed "Love Box" or "Night In". You can order and find out more here.

Sugarfina

Sugarfina's candy cubes are a delight, both to give and receive. For this Chinese New Year, the confectioner has crafted a series of Candy Bento Boxes for easy gifting (and enjoying!) — with anything from a single cube to a lucky set of eight, featuring the brand's sweet creations in fun, auspicious names. There's the Lotus Flowers flavoured with lychee, Tangerine Bears, berried-flavoured Royal Roses and Golden Pearls. If not for the sweets within, get this set for the beautifully artistic packaging: a hand-crafted shadow box of red and gold decor motifs of lanterns, flowers and a temple to mark new beginnings.

Sugarfina, various locations across Hong Kong

The Peninsula Boutique & Café

One of the traditional elements of the Year of the Tiger is the big cat's head, symbolising strength and good health. Inspired by traditional Chinese "tiger head shoes" worn by children, the Peninsula Boutique & Café is celebrating the new year with plenty of tiger head-decorated gift sets — you can hang the box up as a Chinese New Year decoration! Pick up the festive "Robust Tiger Gift Set" (with cookies, candies, chocolate, tea and more), and any of the Chinese New Year puddings. You can find out more here.

The Peninsula Boutique & Café, The Peninsula Arcade, Salisbury Road, Tsim Sha Tsui, Kowloon; +852 2696 6969

Venchi

You may be spoilt for choice with Venchi's range of Chinese New Year gift boxes, but one thing's for sure: the range of lucky red and gold packaging all feature the Italian brand's signature 140-years, Piedmont Master Chocolatiers-approved sweets. Pick up The Chinese New Year Double Layer Hexagon Gift Box, an extensive collection of the brand's favourite chocolates: Cremini, Chocoviar, Truffles, and Dubledoni. Or consider the Chinese New Year Round Hamper, which features Venchi's latest creation Gianduja N.3 with Hazelnut, and is a close replica of the traditional chuen hup with the rounded exterior and organised sections within.

Venchi, various locations across Hong Kong

Yat Tung Heen

Led by celebrated chef Tam Tung, Michelin-starred Yat Tung Heen is celebrating the new year by bringing back its highly sought-after turnip pudding, classic Chinese New Year pudding and the restaurant's signature gift box (which includes housemade premium XO sauce, candied walnuts and hand-selected Ginseng Oolong tea leaves). And to minimise the environmental impact of the gifting season, each pudding is thoughtfully packaged in a 100% recyclable eco-friendly paper box. You can find out more here.

Yat Tung Heen, Level B2, Eaton HK, 380 Nathan Road, Kowloon, Hong Kong, +852 2710 1093

Ying Jee Club

Two Michelin-starred Cantonese restaurant Ying Jee Club is serving the finest delectable pastry duo, a savoury turnip pudding with conpoy and air-dried meat and a sweet coconut milk pudding with red bean and Ceylon tea. Both are handcrafted daily by executive chef Siu Hin-Chi, who has amassed 20 Michelin stars over the past decade alone — rest assured, the preservative-free puddings epitomise the highest standard of Cantonese cuisine in both texture and flavour. You can order in-person at the restaurant, or by calling 2801 6882 or emailing reservation@yingjeeclub.hk — find out more here.

Ying Jee Club, Shop G05, 107 & 108, Nexxus Building, 41 Connaught Road Central; +852 2801 6882

(Hero image courtesy of Yat Tung Heen, featured image courtesy of Duddell's, image 1 courtesy of China Tang)

The post Michelin Guide 2022: The Stars in Hong Kong Announced appeared first on Prestige Online - Hong Kong.

It's ba-ack. No more dinner dine-ins after 6pm starting today.

Hong Kong's restaurant scene is resilient and well-versed in the art of quick adapting when it comes to precarious dining rules and restrictions. Some restaurants have shifted their opening hours entirely: lunch is now breakfast, and dinner, lunch. Not dunch, no, please, don't start that. Let's just call it as it is: early dinner or late lunch. Others, meanwhile, have swiftly switched to become stop-and-go takeaways only.

But there's no need to call it quits on fun meals out with friends. Just do it in the afternoon. And in groups of 2, or 4, or 6. If you can figure all that B/C/D stuff out. Start drinking at 11am — it's 5pm somewhere and right here, right now could really use with a little booze. This list will be your guide through the next two weeks, should questions like "Where should — can — I eat" arise. And do keep those local neighbourhood spots in mind — they'll appreciate every order they can get, especially now.

22 Ships

Dine-in at 22 Ships will be available from 12 to 6pm every Tuesday to Sunday. But if you take your order to go (takeaway and delivery from 4:30 to 8:30pm) and pick it up yourself, the Spanish-style tapas bar will offer a 10% discount (code: PICKUP10) on any orders. Otherwise, complimentary delivery is eligible for any order over HK$800.

22 Ships, G/F, 22 Ship Street, Wan Chai, Hong Kong

Amber

At chef Richard Ekkebus's Amber, lunch menus are expanded to three, four or six courses served from 12 to 3:30pm with the addition of Amber Discovery, a four-course tasting menu of signatures from the two-Michelin star destination. The menu also comes with a complimentary glass of bubbly starting from 2:30pm. On weekends, both the four-course Amber Unlimited lunch menu and six-course Full Amber Experience will be available from 12 to 3:30pm.

Amber, 7/F, The Landmark Mandarin Oriental, 15 Queen's Road, Central, Hong Kong, +852 2132 0066

Bacchus

Bars may be closed for now, but Bacchus is our little secret to surviving. They also do a fantastic selection of wines that'll surely be a worthy alternative to your usual Happy Hour spot. The restaurant has also curated two set menus that showcase its Asian-influenced French cuisine in either a three-course Discovery menu or a six-course Chef Tasting menu. Otherwise, à la carte is always an easy choice. Bacchus will be open daily, ending to Sundays, from 11:30am to 6pm.

Bacchus, 9/F, Barlock Centre, 3 Yiu Wa Street, Causeway Bay, Hong Kong, +852 5465 9016

Bâtard

For tucked-away modern French bistro Bâtard, seating times have been sectioned into two sessions that will run every day of the week from Monday to Sunday: Daily lunch service from 11:30am to 1:30pm and daily early dinner service from 2 to 6pm. Both time-slots will serve either a set menu or à la carte options.

Bâtard, G/F, 165-166 Connaught Road West, Sai Ying Pun, Hong Kong

Bibi & Baba

There won't be set lunches at Bibi & Baba for now, but you can still get a taste of the fragrant curry crab and Hainanese chicken during these two weeks as the restaurant opens from Tuesday to Sunday at 12 to 6pm for dine-ins. Takeaway is available in two sessions: 11am to 12:30pm and 5pm to 8:30pm. À la carte only.

Bibi & Baba, 1-7 Ship Street, Wan Chai, Hong Kong, +852 2555 0628

Black Sheep Restaurants

Black Sheep's full portfolio will be available for easy home enjoyment via the Group's dedicated delivery service, GO, while service hours have been adjusted to either an 11am or 12pm opening that runs until 6pm. Specific timings are as follows:

• Ho Lee Fook: Dine-in from 12 to 6pm; takeaway and delivery from 6 to 9:30pm on Tuesdays to Sundays.

Check back for updates.

Castellana

That delicious Castellana carbonara you have been daydreaming about will have to wait. Just till lunchtime, though, fortunately, since the Piedmontese restaurant will be still open for Monday to Saturday, but from 12 to 3pm only.

Castellana, 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong

CHACHAWAN

CHACHAWAN makes things just a little easier for those who love a bit of their regional Isaan-style serves. Opening hours are set from 12 to 6pm, every Monday to Sunday (Takeaway: 12 to 10pm). Even better yet, they will be hosting a very happy Happy Hour from 12 to 5:15pm — finish off that email and head on over.

CHACHAWAN, 206 Hollywood Road, Sheung Wan, Hong Kong

Cultivate

For the first time, Cultivate will be serving lunch service. Chef Leonard Cheung has put together a lunch tasting menu (HK$1,288) available from Wednesday to Sunday in four different seatings: 11:45am, 1pm, 2pm (fit for 3 to 4 guests) and 2:15pm.

Cultivate, Shop A, G/F, 27-29 Elgin Street, Central, +852 5303 1230

Censu

Chef Shun Sato will be serving Censu's refined, izakaya-style serves (don't miss the potato salad, trust me!) from 12 to 5pm daily. Takeaway will be available until 9pm.

Censu, G/F, 29-30 Gough Street, Central, Hong Kong

Chino

Beloved Kennedy Town spot, Chino, will be just accepting takeaway and delivery orders from Monday through Friday. Loyal patrons will have to switch their weekday visit for the weekend, where the modern Mexican-Japanese hangout will open for dine-in service on Saturday and Sunday, from 12 to 6pm only.

Chino, G/F, 1B - 1C New Praya, Kennedy Town, Hong Kong

Duddells

Fortunately for those who rave endlessly about the brunch at Duddells, it's still on every Saturday and Sunday from the very lazy hours of 12 to 3pm. Also, Happy Hour resumes every Monday to Sunday from 3 to 6pm.

As for dining in, Duddells' Main Dining Room will be open Monday to Sunday from 12 to 6pm, as will be the 4/F Salon. Dim sum-accompanying gallery walks are still on the cards, if you're ever stuck at home wondering for a list of things to do this month.

Duddells, Level 3, Shanghai Tang Mansion, 1 Duddell Street, Central, Hong Kong

Écriture

During these moments, we try our very best to find solace wherever we can. Something like a two Michelin meal which at least give us something to look forward to. Also, yes to a proper meal not out of a takeaway box — Écriture will now be doing two rounds of lunch service: 12 to 3pm and 3 to 6pm, respectively.

Écriture, 26/F, H Queen's, 80 Queen's Road Central, Central, Hong Kong

La Rambla

La Rambla's modern Catalan cuisine is still on the menu as the harbouview restaurant makes a shift to all-day dining, serving their signature paella pans from 11:30am to 6pm. Have it for breakfast!

La Rambla, Shop 3071 - 73, L3, ifc mall, Central, Hong Kong, +852 2661 1161

Locanda Dell' Angelo

Happy Valley's Locanda dell' Angelo's homey Italian serves can now be enjoyed either as a very early lunch (beginning at 11am to 3pm) in either three- or four-course lunch every Monday to Friday, or an early dinner from 3pm to 6pm from Monday to Sunday. Choice is all yours.

Take away is available from 11am-7pm on foodpanda, with an additional 15% discount for self-pick up orders.

Locanda Dell' Angelo, G/F, 12 Yuen Yuen Street, Happy Valley, Hong Kong, +852 3709 2788

Margo

You will still be able to stop by intimate brasserie Margo for a spot of chef Mario Paecke's modern European serves; their doors are open every Monday to Saturday from 11:30am to 6pm for dine in. There's also takeaway and delivery at the restaurant from 6 to 10pm if you miss the last seating, otherwise select menu serves are also available on Leading Nation's own concierge program, Alfred's. Which feels like a better option, in my opinion, since we're all (the lucky ones, anyway) back to working in bed and lounging in our pyjamas at home.

Margo, Shop 6, G/F, The Galleria, 9 Queen's Road Central, Central, Hong Kong, +852 2130 7731

Pirata Group

All of Pirata Group's venues  — meaning Pici, Pirata, Chaiwala, The Optimist, Pizza Project, TMK, Honjo, The Sixteenth — will adjust their opening hours from 11-6pm, with the exception of Stanley-based Pane e Latte, which will open from 8am to 6pm. The Group will also be relaunching its "Drunch" menu series (it's Dinner + Lunch for anyone who hasn't caught on), available from 3:30 to 6pm.

Roganic

Sure, you can stop by Simon Rogan's brand new The Baker and The Bottleman down at Lee Tung Avenue for a taster of the signature soda bread — but it won't really be the same. Luckily, the relaxed dining room will still serve it signature British-inspired farm-to-table plates from 12 to 2:30pm on Tuesday to Friday, and 12 to 3pm on Saturday and Sunday.

Roganic, UG08, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong, +852 2817 8383

SOMM

Fortunately the signature weekday breakfast remains unchanged (7:30 to 10:30am). But those headed over for the venue's signature bistro-style French fare will have to time their visit to between 12 to 4:30pm for a SOMM meal. Or a SOMM Early Dinner, featuring an impressive menu selection of starters, mains and desserts, which will be served from 2:30 to 4:30pm.

As for the weekends, breakfast remains unchanged from 8 to 11am. Brunch will shift from 11am to 4pm; SOMM Early Dinner from 4 to 5:30pm; and drinks are set to run all day from 11am to 5:30pm.

SOMM, 7/F, The Landmark Mandarin Oriental, 15 Queen's Road, Central, Hong Kong, +852 2132 0033

Tate Dining Room

Look, the way to surviving these 14 days? Find a good distraction. A pretty distraction. Something like chef Vicky Lau's delicate aesthetic and beautifully arranged plates at Tate Dining Room. Lunch (or dinner, depending on you) will be served from 12 to 4pm and is sure to be a sight for sore (and fed-up) eyes.

Tate Dining Room, G/F, 201 Hollywood Road, Sheung Wan, Hong Kong, +852 2555 2172

Yardbird

Turns out Yardbird's Michelin-starred skewers are worthy lunchtime options, too. We'll be here all afternoon working our way down the delicious menu. The buzzy Sheung Wan venue will shift its dine-in opening hours to 12 to 6pm, with takeout available until 9pm.

Yardbird, Shop A & B, G/F, Winsome House, 154-158 Wing Lok Street, Sheung Wan, Hong Kong, +852 2547 9273

Yung Kee

Yes, we hear you: very unfortunate timing considering Chinese New Year is just a couple weeks away. For family reunions, or anyone who's pining for a taste of Cantonese classics, Yung Kee will be open daily from 11am to 6pm serving delicious à la carte favourites along with two takeaway menus perfectly deigned for large, quietly celebrating groups.

Yung Kee, 32-40 Wellington Street, Central, +852 2522 1624 

Header image courtesy of Bacchus

The post Sorry, No Dine-ins Past 6pm! But These Restaurants Have Adjusted Opening Hours for Late Lunches and Early Dinners appeared first on Prestige Online - Hong Kong.

You know what they say – diamonds are forever. Here's everything new in jewellery that we're coveting for winter this year.

Chaumet: Taille Impératrice Cut Diamonds

High-jewellery house Chaumet has made a major breakthrough in diamond cutting, creating a new patented diamond cut called Taille Impératrice, featuring 88 facets for maximum brilliance and scintillation. The 88 facets are each individually shaped by hand, combining a hexagonal form with a star-shaped crown. The Taille Impératrice diamond cut makes an appearance in new jewellery pieces in the Bee My Love collection.

Philips: Flawless X Vivarium, New Modernism

Phillips Flawless’s online selling exhibition features 27 lots by 16 jewellery designers of the 20th and 21st centuries to celebrate the centenary of the Modernist Movement. There are exceptional pieces from Aldo Cipullo and Dinh Van, who designed for Cartier in the 1970s, as well as a beautiful brass-and-steel pin from the 1930s designed by Alexander Calder. New Modernism is a wonderful ode to the strong connection between jewel and art and paints a pretty picture of how abstract modernist designs makes for beautiful contemporary jewellery.

De Beers: The 1888 Master Diamonds

The 1888 Master Diamonds is De Beers’ latest offering of rare and exceptional loose diamonds, ranging from 5 to over 26 carats, which are sourced from its mines in Botswana and Canada. The diamond’s journey is extremely precious to De Beers, which showcases to its clients through images and videos the transformation of its 1888 Master Diamonds, from roughs through to the cutting and polishing stages.

Nalas x Kröller-Müller Museum

Jewellery brand Nalas has collaborated with the Kröller-Müller Museum in the Netherlands to launch an original art jewellery series called Shining Stars, inspired by Vincent Van Gogh’s Trilogy of the Starry Nights’ Terrace of a Café at Night (Place du Forum), 1888, to be sold with its NFT at auction. The earrings, featuring more than 200 diamonds, was sold at Sotheby’s Magnificent Jewels: Part II in October.

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There's nothing more festive and comforting than Christmas hampers.

Packed with all kinds of indulgent treats, from traditional delicacies to champagne and luxurious delicacies, they're the perfect gifts for family members, the foodies in your life and your difficult-to-please friends.

The Best Christmas Hampers to Buy This Year

The Peninsula

Inspired by a vintage trunk, this festive season, The Peninsula Hong Kong has created a high-end hamper that takes you on a gourmet voyage like no other. The box, which replicates the icon hotel's facade and features multiple compartments, includes foie gras, traditional Pain d’Epices, The Peninsula Champagne by Deutz, Lychee Honey, Reindeer Cookies and a festive candle.

To order, call +852 2696 6772 or email hamperphk@peninsula.com

Royal Caviar Club

If you're looking to impress a sophisticated palate, there's nothing more appropriate than a combination of luxury caviar, champagne and gourmet foods. Royal Caviar Club offers multiple combinations gift packages and Christmas hampers, including the 'Caviar and Truffle' package, featuring Imperial Ossetra Caviar, Seasonal Truffle, Besserat de Bellefon Blanc de Blanc Champagne and Truffle Shaver Set, and 'East Meets West,' featuring Premium Baerii Caviar, Kiwami NZ Abalone and a Golden Box Gift Set.

Order here

The Cakery

For a selection of guilt-free treats, vegan and organic bakery The Cakery has created a selection of Christmas hampers for all the health conscious people in your life. The Deluxe Xmas Hamper includes three Christmas cakepop, organic red wine, oolong swirl, Short Date, two 2D Christmas cookies and two 3D Christmas cookies.

Order here

Date by TATE

Chef Vicky Lau and her team have transported the finesse and savoir-faire of her two-Michelin-star restaurant into exclusive Christmas hampers and gift ideas available at Date by TATE. Options include the Ode to Apple Christmas Hamper, which features two types of ciders (apple and pear), a pastry box with delicacies like Caramel & Apple Pound Cake, an Apple Shaped Chocolate with surprise, a Christmas Candle Holder DIY Kit and and more.

Order here

Venchi

Inspired by Italian Christmas allegria, joy in English, Venchi's 2021 collection includes and extensive selection of festive gifts. Packed with handcrafted creation and artisanal ingredients, the limited-edition hampers are the perfect treat for all the chocolate lovers out there.

Available at Venchi stores across Hong Kong

Feather & Bone

This year, Feather & Bone has curated a new range of Christmas hampers full of gourmet treats, artisanal delicacies and bubbles from around the globe. The premium Jolly Jamboree includes Philizot Numéro 3 Brut Champagne, a jar of Calabrian classic Callipo ‘Nduja Di Spilinga, organic pasta and other seasonal delicacies, while the luxurious Jingle Bell Rock hamper is packed with decadent and refined options for the true gourmands around you.

Order here

The post The Best Christmas Hampers for 2021 – Expert Tested appeared first on Prestige Online - Hong Kong.

The Sixteenth, an 18,000 square feet, 400-seater destination, is the largest multi-concept restaurant development on the eastern corridor, conceived by co-founder Manuel Palacio, and designed in-house by Pirata Group's Archie Haig and team.

"No one can travel, so everyone in Hong Kong is craving new experiences now," declares Manuel Palacio, co-founder of Pirata Group. "When we first saw the venue, we realised that we were in a position to push the envelope of dining experiences for consumers in the city. So that's what we did."

Everything You Need to Know About The Sixteenth

La Favorita

The first restaurant concept you'll encounter is La Favorita, a theatrical trattoria that pays homage to Palacio's first experience in an Italian restaurant, recalling the flamboyance of Italian opera houses in the 1960s.

"We have these lovely drapes, the graphic carpets and two private rooms for a more intimate experience," says Archie Haig, Senior Interior Designer.

"Expect an elevated dining experience that's a bit more complete than, say, Pici," adds Andrea Viglione. True to his word, the menu here features dishes that's a bit more bougie — handmade Lobster Tagliatelle, Cheese Wheel al Tartufo and, of course, a 1kg Bistecca alla Fiorentina.

Honjokko

"We're calling this our Sushi Club," says Dan Segall, Culinary Director of the two Japanese concepts. "This is the Honjo menu expanded: We'll have a full omakase experience, but aside from that, expect lots of delicate, artful bites, grilled items and more."

Look up and you'll notice the delicate Japanese umbrella — wagasa — inspired ceiling features, hand painted screens by the local team at Elsa Jeandedieu Studio, and tables covered in luxurious ostrich hide. You'll find a cosy bar tucked away in the corner, as well as a private room that seats 24, ideal for more exclusive birthday or family events.

Tempo Tempo

Tempo Tempo, their vast terrazza, sets the ideal scene for il dolce far niente — the joy of doing nothing. What you get is just that: A leafy, lush al fresco slice of paradise set amidst the towering cityscape; a verdant garden lined with lemon trees to boot.

"We wanted to create a vibe here that is great for not only after-meal drinks, but also to bring a little more to your after-work experience," says Haig.

TMK Funk & Rolls

Finally, at the end of the main corridor, you'll find the soulful third iteration of the music-inspired temakeria, TMK — this time with a distinct focus on funk. Designed with references and giving tribute to the recording studios of funk and soul legends such as James Brown and Marvin Gaye, the interiors were meticulously curated to honour the greats of this rhythmic genre.

TMK Funk & Rolls is a fun, casual concept that marries Japanese-American cuisine with a decidedly kanpei attitude to while the night away. Menu items include classic handrolls, temakis, nori bowls and, of course, sushi and sashimi.

Why the name, you might ask?

"It's not because it's our 16th outlet — which I know is what a lot of people assume. We're actually way past that number," laughs Palacio. "It's actually a geographical reference. The name is meant to pay homage to the districts in Hong Kong: Of the 18 districts in the city, the Eastern district is the 16th."

The Sixteenth is currently in soft opening, with the grand opening date set in mid-November.

The Sixteenth, 2/F Oxford House, Taikoo Place, 979 King’s Road, Quarry Bay, +852 2788 3011

The post First Look: Pirata Group Introduces The Sixteenth, a Restaurant Collective in Quarry Bay appeared first on Prestige Online - Hong Kong.

The Glenrothes and Man Wah have collaborated for a shared menu dedicated to heritage. Available through October only. 

In its golden age, Hong Kong was a treasure trove of craft, of things made by hand, of heritage that endures. Today, many are on the brink of obsolescence, with lineages of workmanship whittling down to single remaining guardians of their secrets; one final custodian of entire generations’ worth of knowledge, know-how and expertise. 

Man Wah’s Executive Chef Wong Wing-Keung, for one, will not let the past die. The Glenrothes, for another, agrees in stride.

It’s heritage that inspires Chef Wong. Recipes nearly extinct, forgotten in time, revived just so with sleights of hand all his own; a point of curiosity shared fervently by The Glenrothes, with the spirit of discovery embedded in every cask, every drop of amber-gold whisky.

The Glenrothes and Man Wah's ‘Beyond A Culinary Gem’ menu begins as most familiar storybook tales begin: Once upon a time, with the first course’s given Chinese name leading with nostalgia quite literally (see: the first two characters in 懷舊功夫鴨腳包). This specific dish of classic barbecued duck feet, served glistening alongside pared coins of meat-filled sausage, marks a rare appearance, especially, in an institution as luxurious as Man Wah — but one very much indicative of Chef Wong’s penchant for time-travelled prescriptions.

From Scotland's Speyside to the Cantonese comforts we're deliciously surrounded by here in Hong Kong, a stone's throw away from Guangdong province, it's not simply a meal that's on offer with The Glenrothes and Man Wah's newest partnership. Rather, it's a homage to the very existence of craft held close to hand, close to heart that permeates every sip; every bite.

Rather, still, it's a homage to the existence of select people — like Man Wah's Chef Wong; like The Glenrothes' diligent team of makers, distillers and coopers — who dedicate lifetimes to the preservation and conservation of time-forged traditions; mementoes moulded through the hands of so many before us. It's a menu that celebrates just that.

Below, a teaser of the delicious mouthfuls to come.

First Course: Classic Barbecued Duck Feet with Barbecued Pork

The opening mise-en-scène is set with bites, colours and textures pulled from recipes with heritage; an age-old missive The Glenrothes’ 12-Year-Old, with its banana-vanilla-tinged sweetness, knows by heart.

A steeped and marinated barbecued duck feet is nestled alongside barbecued pork, pork belly, chicken liver and taro, wrapped tight in a thin cloak of duck intestine, then, sliced thin into coin-shaped slivers. Essentially, a sausage. An antiquated one at that.

Third Course: Stir-fried Spotted Grouper Fillet with Morel Mushroom

The stir-fried spotted group fillet course — plated alongside morel mushrooms and brown rice — serves as an identifying landmark; the midway point through this six-course degustation journey. The Glenrothes 25-Year-Old takes on the role of tour-guide; an aromatic thoroughfare weaving past the dish's umami stations before landing on sweet — on notes of salted caramel, mango and coriander seeds.

Fourth Course: Braised Pork Belly with Taro

The fourth course: enter the theatrics. Thick-cut slices of braised pork belly are served against wedges of taro atop candle-lit ceramic; a vessel that keeps the dish bubbling table-side. Another table-side companion, The Glenrothes Whisky Maker’s Cut sabres through the utter decadence of the course with resinous notes of fresh oak, candied orange peel and nutmeg.

Along the way, the second course serves up a double-boiled soup with fish maw, sea conch and black garlic, while the fifth and six courses taper off with brothy tributes: the former, a supreme broth infused with braised turnip and chanterelle; the latter, stewed pear, red bird’s nest and aged tangerine peel. Finally, Chinese petits fours conclude the menu with a sweet, sugary landing.

The Glenrothes’ 'Beyond A Culinary Gem' menu is priced at HK$2,888 per person. Available at Mandarin Oriental, Hong Kong’s Man Wah from 1 October to 30 October 2021.

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A selection of multi-grape blends from single vintages -- all lending credence to every wine snob's favourite theory that Champagne is predisposed to "ageing gracefully".

For all the information that accompanies widespread internet access and the omnipresent, somewhat dogged spectre of social media, a huge chunk of drinkers remain oblivious to the decisive role lees ageing plays in the production of sparkling wine. Ditto whenever you pop a bottle of Champagne: that famously coveted regionality of bubbly, that benefits from anywhere between 2-3 years of ageing sur lie for even the most pedestrian of non-vintages.

In contrast to the EU's wider wine-producing industry (where the minimum statutory requirement is 90 days), in Champagne sufficient time spent on fermentation of flavour is deemed indispensable to the overall process. Away from the predations of light, in a CO²-rich environ that's deep underground, the wines of the Champenoise achieve a kind of miraculous metamorphosis: ageing, evolving, revealing complexities of character.

Of course, every Chef de Cave ('cellarmaster') has their own philosophy pertaining to the vicissitudes that accompany extended lees-ageing. Perhaps most controversially, Vincent Chaperon, Dom Pérignon's Chef de Cave, has long maintained that Champagne doesn't evolve linearly, but rather through a series of multi-year cycles he described as "windows of opportunity, or plenitudes". At DP, that hypothesis expresses itself in three distinct bottlings: the first comes 7-8 years after the wine has been sur lie (what most consumers will recognise as DP's signature, vintage-specific Champagne), the second requires 12-15 years, and the third when a vintage wine has matured on lees for at least two decades. Amongst the brand's devotees, the intermediate 'window' has always been popular, largely because of its association with the 'P2' label -- the most recent expression of which pivots around the famously "challenging" vintage of 2003.

Put plainly, in 2021, there are no shortage of serious Champagne houses releasing cuvées which bear the unmistakable mark of a long sleep in the cellar. In concert with grapes borne of excellent soil and weather, extended lees-ageing can bolster the cellaring potential of a given vintage 10, 20, occasionally even 30 years. At the very least? The process makes for bubbly that is delicious and eminently drinkable. Amidst the height of the Hong Kong summer, you'll find a few of my personal favourites below.

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A quick scroll through Jennie Cheung’s social media reveals countless photos and clips of her mesmerizing practice, as she steadily moves through the various inversions in an elegant dance. Cheung, who’s also a professional hand balancer, primarily teaches inversions at Pure Yoga, where her advanced classes are highly sought-after.

Tell us about the style you practice and teach.

I love handstands and every variation thereof. Who doesn’t like hopping up and landing with their world turned upside down? Three years ago I met my handstand coach and since then I’ve transitioned into my current path where I now consider myself as a full-time handstand practitioner and teacher. This path has led me to an ongoing exploration of the field of hand balancing. As a dedicated hand balancer, I now share what I’ve learned in my classes on a regular basis.

The handstand is my favourite pose for sure, partly because it looks pretty cool doing a handstand in the middle of the room! Handstands aren’t easy – consistency and persistence are non-negotiable. It requires lots
of core strength and endurance training, not to mention the benefits of increased circulation and lymph flow. You engage your whole body while using your shoulders, arms, core, and back.

What’s the most important thing when you’re teaching the practice?

Whether I’m practicing or teaching, the most important thing is to listen to your body and pay attention to your own intuition. To tune inward and get sensitive to yourself. That feeling in your body is where you’ll find your intuition and your capacity to act. As you practice more, your body sends you messages – core, gut feelings – all the time. You don’t need to reason them, logic them or intellectualize them. You just need to act on them. Also, everyone has their own practice, so never compare or let your own ego guide you. Just do what you can do.

Where are your favourite places to do yoga?

When I travel, I do handstands anywhere in a city, on a bridge, or on a mountain. A few of my favourite places to handstand are the Great Wall of China, Ginza in Tokyo, and Sausalito in California.

Tell us about your yoga journey and how it changed your life.

I took my first Bikram yoga class at university in Toronto. I got my teacher qualification 15 years ago and have been teaching hot yoga at Pure Yoga ever since. I developed the basis of my experience through time on the mat. The most important thing I can do as a teacher is practice, committing to a dedicated daily self-practice and sticking with it – this is the foundation of teaching. To sift my mindset from “teaching postures” to “teaching people” – for example, how to relax into change and never quit, especially in hot yoga. And the most effective way to do that is to learn to do it myself, to model it as a teacher. One of the greatest tools of yoga teaches me to listen: listening is a powerful skill that allows me to guide students – and my own life – with wisdom and compassion.

Yoga is both mental and physical, how does mindful movement benefit us?

Yoga is like a shield against many diseases and health disorders. It gives your body the power to protect itself from immunity-related diseases like cold and cough, viral fever, etc. I have never taken a sick leave in the past 15 years of teaching! Yoga also cures backaches, neck aches, arthritis, etc. The regular practice of yoga provides vitality to inner organs and improves their functions. In addition, yoga opens up the doors of imagination, creativity, and concentration.

Yoga promotes the overall fitness of your body and improves flexibility. Yoga incorporates many stretching movements that tone your body muscles and makes them stronger. The fitness of the body depends on the fitness of your mind. Yoga is not only a physical exercise, it is a mind and body connection. Our hectic HK lifestyles have led our generation to health disorders and emotional distress.

It can help you in innumerable ways, as it empowers your body, mind, and soul to fight the stress and everyday problems of life. Practicing the right kind of yoga religiously will help cleanse your body, mind, and soul. It is also a way of developing your mental ability and concentration levels.

How has the Hong Kong yoga scene changed in the last three years and what developments have you seen?

Last year was a tumultuous time for the fitness and yoga industry and no one could have predicted we would be working out from home. The online fitness and yoga industry will become even bigger in 2021 as virtual yoga and fitness classes are here to stay. One of the greatest areas of growth in 2020, which is set to continue into 2021, is the use of yoga and fitness apps which have been greatly realised and embraced worldwide.

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