Celebrity Life

Italian bartender Lorenzo Antinori — he’s also the beverage manager at Four Seasons Hotel Hong Kong and the beverage ambassador for Four Seasons, Asia-Pacific — always knew he was called to the bar. The almost-lawyer discovered his true calling while working part- time in one in Rome and has since gleaned an impressive resume of award winners, with placings on the World’s and Asia’s 50 Best Bars lists. This month, the affable chap writes a new chapter as Four Seasons Hotel Hong Kong’s beverage manager and one of two newly appointed beverage ambassadors for the hotel group’s Asia-Pacific region, overseeing properties in China, Japan and South Korea, including his former “baby”, Charles H. bar at Four Seasons Hotel Seoul. “The hotel bar is becoming a place where you enjoy a next-level experience that is not only about the cocktails, but also design and craftsmanship,” he says. “We will see even more of that in Asia.”

[inline-quote author="Lorenzo Antinori"]"If I can choose it, my last meal would be boneless fried chicken and caviar... with a martini. That would be absolutely amazing."[/inline-quote]

Music Matters

“I like to think of music as part of a bar’s interior design. We collaborate with a company to change the list every six months. The night usually starts with lower tones and lighter tunes before going into something more buzzing, and then ends with darker, mellower songs. My personal music favourites, though, will never make it to the selection (laughs). I’m an electronic music and hip-hop fan, especially of the old-school genre — Tupac, Wu-Tang Clan, Warren G, etc. And depending on my mood, Frank Sinatra and Stevie Wonder too.”

Rad Repast

“One lazy summer afternoon in my friend’s backyard in Seoul, he took out the extra virgin oil that he imported from Sicily with other Italian produce and proudly said that it would work on the Häagen-Dazs vanilla ice cream that we brought. So we drizzled a few drops of light olive oil and ate the whole combo with semi-sweet sparkling moscato. It worked! The oil added savoury elements to the ice cream, enhancing the mouthfeel as well.”

Local Treasures

“At Four Seasons, we work closely with our local producers and suppliers. Last year, we used local plum liquor (maesil-ju), an infusion of green unripe plums in rice spirits, water and honey, at Charles H.

It has a sweet profile and a bright acidity that makes it work brilliantly in different cocktails. We combined it with Navy Strength Gin and dry vermouth for a twist on the classic Hoffman House martini, giving it a nice depth and a fruity edge.”

The post Italian bartender Lorenzo Antinori and his favourite food and drink appeared first on Prestige Online - Hong Kong.

As the saying goes, “the way to a man’s (and woman’s) heart is through their stomach”, but most would agree that dining out on Valentine’s Day can be pretty unpleasant: The restrictive prix-fixe menus, overly inflated prices and swarm of couples seem reason enough to stay in. This year, we’ve made going out simple with our list of the best restaurants setting their tables to serve romantic dinners -- without any of the annoyances.

Arbor

Best for: Statement Splurge

Earning its recent Michelin star in the same year of its opening, Arbor is the perfect setting for an indulgent celebration. For this special occasion, Chef de Cuisine, Eric Räty has designed a red-themed 8-course menu blending French culinary techniques and premium Japanese ingredients such as oysters, sea urchin, Wagyu beef and the famously prized Amaou strawberries of Fukuoka — all best enjoyed alongside the sweeping views of Hong Kong’s cityscape.

HK$2,888 + 10% per person (including a glass of rosé champagne)

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

BEDU

Best for: Casual Vibes

The night kicks off with a complimentary glass of prosecco followed by a four-course dinner of Middle Eastern flavours. The casual chic interior with laidback vibes is ideal for those who are looking for a relaxed and intimate evening. The meal begins with the blushing Beetroot and mint Labneh, Slow baked salmon with tahini yoghurt, Charred cauliflower served with hazelnut dukkah, and is finally finished on a sweet note with the all-new White chocolate clafoutis presented with homemade honeycomb and topped with pistachio ice-cream.

February 14: HK$400 per person

In celebration of love, BEDU will donate HK$25 from every meal to support local charity “Pink Alliance” that promotes equal rights for the LGBTI community.

BEDU, 40 Gough Street, Central, Hong Kong; +852 2320 4450

Café Gray Deluxe

Enjoy a traditional candlelit dining experience with breathtaking views at Café Gray Deluxe. The modern European dinner takes the restaurant’s most popular dishes to curate an exciting menu that won’t disappoint, and includes its signature dishes like the Seared tuna with garlic ponzu, Oscietra caviar with seaweed oil, Toothfish with Champagne froth and sweet potato gnocchi, Coffee rubbed short rib with smoked Sichuan pepper and baked turnip, and its decadent Strawberry pavlova with mascarpone mousseline and Rosé Champagne sorbet. The five-course menu served after 8:30pm includes an additional dish of Lobster consommé with crab ravioli and pickled radish.

February 14: Four-course menu at HK$1,150 (from 6pm to 8pm); Five-course menu at HK$1,550 per person (from 8:30pm onwards) + 10% per person

Café Gray Deluxe, Level 49, The Upper House, 88 Queensway, Admiralty, Hong Kong; +852 3968 1106

Chaiwala

Best for: Spice Seekers

Tucked underground behind British salon Hugger Mugger is the vibrant and colourful Chaiwala, offering flavourful and exotic flavours from India. Culinary Director Balaji Balachander selects five signature dishes including Pani Puri, Aloo Tikka Chaat, Old Delhi butter chicken, to bring to its diners a tantalising Valentine’s curation.  The Lover’s cocktail, a twist on the classic Gin & Tonic is also available to mark the romantic occasion.

February 14: Five-course menu at HK$520 per person; Lover’s limited edition cocktail at HK$120.

Chaiwala, Basement, 43 – 55 Wyndham Street, Central, Hong Kong; +852 2362 8988

Fumi

Best for: Seafood Lovers

Hidden on the sixth floor of the California Tower, modern-Japanese haven FUMI is offering an eight-course dinner menu for the most romantic time of the year. Guests can expect a delicately prepared menu featuring premium ingredients such as the lobster and sea urchin salad straight from the Hokkaido seas, Chef’s selection of fresh toro, Hokkaido botan shrimp, striped jack and alfonsino sashimi, as well as grilled yellowtail with Kyoto green pepper and Wagyu beef cheek to name a few.

February 14: Eight-course menu at HK$1,402 +10% for two guests

Fumi, 6/F, California Tower, 30 D’Aguilar Street, Central, Hong Kong; +852 2328 3302

Hugo’s

Best for: Timeless Ambiance

Celebrating its 50^thanniversary, Hugo’s at the Hyatt Regency is one of the city’s most reputable restaurants when it comes to old Hong Kong western dining. Decorated with armour, mirrors, chandeliers and shield plaques, the décor exudes a warm and enchanting European drawing room. The Valentine’s Day menu at Hugo’s includes Hokkaido scallops three ways, Spanish Barabineros prawns, Basil foam soup as starters, which are followed by two mains of pan-fried Atlantic halibut and US bison tournedos with foie gras, and finally finished with a sweet yet delicate wild strawberry and pomegranate parfait.

February 14: Six-course menu at HK$1,488 + 10% per person with a complimentary glass of Champagne.

Hugo’s, Hyatt Regency, 18 Hanoi Road, Tsim Sha Tsui; +852 3721 7733

Le 39V x Inakaya

Best for: Weekenders

Living the Hong Kong life means that evenings may be sacrificed. That, or maybe the crowd on 14 February is just not your scene. Regardless of your reasons, Le 39V has partnered with Inakaya to bring lovers together for a boozy weekend brunch instead. Marrying French and Japanese flavours, the brunch offers guests a seafood starter of two-way oysters, sashimi and tempura, a main course of teppanyaki with a choice of lobster and sushi or abalone and A5 wagyu. Indulge to your hearts’ content with a wide spread of unlimited cheese and desserts at the buffet station, with drink packages available for add on depending on your mood.

February 10 or February 17: HK$800 with free flow options of HK$100 for juice/soft drinks, HK$280 for select red/white wine, sake and champagne, or HK$380 for all beverages + 10% per person.

Le 39V, 1 Austin Road West, West Kowloon, Hong Kong; +852 2977 5266

Los Sotano

Best for: Singles

The team at Los Sotano knows that Valentine’s Day isn’t just a celebration for lovers, but everyone, so the underground upscale Mexican eatery and mezcal lounge will transform itself from its early evening restaurant into Lan Kwai Fong’s most happening party for singles. After 10pm, the music goes up and the lights go down, with cocktails and matchmaking games to set the stage for the perfect meet-cute.

February 14 10pm until late

Los Sotano, 21 D’Aguilar Street, Central, Hong Kong; +852 2970 3887

T’ang Court

Best for: Asian Flavours

Spoil the one you love with an unconventional Valentine’s Day dinner at the three Michelin-starred Cantonese dining lounge. Apart from the restaurant’s most famous dishes like the Roasted suckling pig, Braised dried abalone with Bence-de-Mer, Chef Kwong and Chef Wong have included nourishing courses such as the Double-boiled sea whelk, fish maw and chicken soup and Imperial bird’s nest with almond juice, thoughtfully befitting the cooler weather this time of year.

February 14: Six-course menu at HK$1,888 + 10% per person

T’ang Court, The Langham Hong Kong, 8 Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong; +852 2132 7898

Tate Dining Room & Bar

Best for: A Romantic Atmosphere

The Michelin-starred Chef Vicky Lau is known for her “edible stories” — creating meals inspired by her artistic expression and creative intuition. As always, she creates dishes that pay homage to culinary elements, and for the case of Valentine’s Day, her menu is an ode to special seasonal ingredients. The nine-course dinner highlights her rendition of Pâte-en-croûte, oysters, kumquat, seabass, Alaskan king crab rolls, French pigeon, tofu and pu’er, red fruits and ends with a special mignardise surprise.

February 14: Nine-course menu at HK$1,980 for two; 6-glass wine pairing available at HK$880 or 3-glass wine pairing available at HK$530 + 10%

Tate Dining Room & Bar, 210 Hollywood Road, Sheung Wan, Hong Kong; +852 2555 217

The post 10 Best Menus for Valentine’s Day appeared first on Prestige Online - Hong Kong.

The power of social media is more apparent than ever. Already this year, we've seen the Netflix film Bird Box spawn challenges that made people run around blindfolded and a stock image of an egg that went viral and beat Kylie Jenner’s world record, amassing the most likes of all time -- more than 50 million. Now, everyone is throwing it back for the #TenYearChallenge to show how much (or how little) they have aged in the past decade. I happily jumped on the bandwagon and showed off my laugh lines with pride -- until I stumbled on a friend’s version and resolved that he must either be a fresh-faced vampire or a time traveller. But of course that wasn't the case; he's in fact just a happy and healthy Greek.

It turns out that the Greeks do have the answer to a longer and happier life. Regularly appearing at the top of the longevity lists and living past 100, it all comes down to the Mediterranean diet and lifestyle. But it’s not all about eating healthy salads and olive oil -- it’s also about taking the time to enjoy it. We’re talking about a good amount of rest and unhurried meals with loved ones, on top of clear blue waters and a sprinkling of sun. Unfortunately, we’re a little far from Santorini for that part.

[caption id="attachment_114554" align="alignnone" width="1289"] Artemis & Apollo offers a taste of the Mediterranean in Hong Kong.[/caption]

Unable to hit the sunny islands just yet, we instead visited the newly opened Artemis & Apollo. Nestled in Wan Chai’s cool neighbourhood of bars and restaurants on Moon Street, the new restaurant bears the distinct hallmark of a Black Sheep Restaurant and is already full of patrons looking for a good time.

[caption id="attachment_114559" align="alignnone" width="1675"] The modern Greek taverna has been designed by celebrated interior architect and designer Sean Dix.[/caption]

Sliding doors open up to a contemporary-style taverna which seems narrow at first, but actually curves over to another side, revealing a twin dining room, in honour of the restaurant’s eponymous Greek twins: the goddess of the hunt (Artemis) and the god of music (Apollo). Domed ceilings help open up the space, which also features whitewashed walls complemented by natural walnut wood furniture and olive green seating. The atmosphere emulates that of a family-run taverna in Athens; it's relaxed and welcoming, lively with music and the buzz of conversation. There's also a courtyard in the back for alfresco moments when the weather warms up.

[caption id="attachment_114555" align="alignnone" width="1682"] Head Chef Andrée LeFuel previously worked under esteemed chefs such as Daniel Boulud and Ludo Lefebvre.[/caption]

The menu is concise, but its brevity bodes well for dishes that are executed well and, luckily for the drinkers at the table, makes way for a rather impressive Hellenic wine list too. We opt for the recommended Atma Red 2016 from the Thymiopoulos Vineyards, which is refreshingly smooth and fruity, with strawberry and pomegranate on the nose. The staff are knowledgeable and we hear all about Head Chef Andrée LeFuel’s passion and experience in the cuisine, having worked in fast-fine Greek restaurants in San Francisco, which helps to build our anticipation for his elevated traditional Greek food, made for the modern discerning diner.

Dinner begins easily with some mandatory mezze, including a creamy hummus and tzatziki Theodoros that I scoop up enthusiastically with warm pita and vegetable crudité. It all feels very healthy, so we balance that out with the hearty saganaki platanos (a dish similar to the pan-fried halloumi at sister restaurant Maison Libanaise). Here, saganaki, a native Greek cheese made from the milk of both sheep and goat, is cooked on a cast-iron skillet with candied apricots and honey, resulting in a caramelised, savoury and chewy appetiser.

[caption id="attachment_114558" align="alignnone" width="1685"] Left to right: Spanakopita, hummus and marinated olives.[/caption]

This is followed by spanakopita, a golden triangle which is brought to the table and cut with scissors to reveal a rich spinach and feta filling which is a touch too salty, but saved by the perfectly layered, crispy and buttery homemade filo pastry. Another winning dish for us was the deep fried calamaraki with pickled chillies. Made with fresh calamari marinated in yoghurt which helps to tenderise the seafood for an easy bite, it’s served with a squeeze of lemon, a side of tzatziki and tomato curry sauce.

Halfway through our meal, a glass of Ouza 12 -- a fiery, anise-flavoured liqueur made from crushed grape skins and aromatics -- is poured, and we graciously oblige. My fear of shots subside, as we enjoy ours with a little water mixed in, turning it milky-white in colour and fresh with herbaceous and intense notes of liquorice.

[caption id="attachment_114557" align="alignnone" width="1340"] Pictured here: Saganaki platanos and Steki tou ilia lamb chops.[/caption]

Back to our main course of spit-roasted meats: Chunky pieces of pork souvlaki are delightfully smoky from the charcoal grill and sliced to serve, while steki tou ilia lamb chops, an homage to Athens, are served by the kilo. It’s a huge dish and we enjoy the tender meat with Greek-style harissa yoghurt, but the fibrous herbs scattered on the lamb keep getting stuck in my teeth -- a slight annoyance.

By this point in our meal, the noise level (along with the amount of people) in the restaurant rises significantly and we can barely hear each other as we quaff the remainder of our drinks. But the show must go on and a Greek meal wouldn’t be complete without beloved baklava. Artemis & Apollo’s version is little heavy handed on the syrup but incredibly crispy and nutty, even after I saved one and put it in the fridge for a few days. 

Upon finishing my epic Greek feast, I feel satisfied. My stomach is full of great food and I enjoyed an evening with interesting company (when I could hear her), exceptional service and copious amounts of wine and drinks. It’s somewhere I would like to revisit, so much so, that I leave feeling radiant, probably glowing from the Ouza, but also because I finally found the thing keeping my Greek companion looking so happy.

Perfect for: Group dinners and drinks with friends in a casual and lively atmosphere.

Hours: Open daily from 6:00pm to 11:00pm. 

Artemis & Apollo, G/F, 9 & 11 Moon Street, Wan Chai, Hong Kong; +852 6991 6231 

The post Review: Artemis & Apollo Brings Greek Delights to Wan Chai appeared first on Prestige Online - Hong Kong.

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