Celebrity Life

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

Grand Hyatt Steakhouse Burgers

When: now until 29 February
Price: Pompous Burger HK$580; American Dream HK$480 + 10%

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2020/01/American-Dream1MB.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2020/01/Pompous-burger1MB.jpg" right-caption="American Dream Burger, Grand Hyatt Steakhouse " left-caption="Pompous Burger, Grand Hyatt Steakhouse"]
Chef Fernando Gojan is elevating the humble burger by packing over-the-top indulgent ingredients into two new creations available exclusively until the end of February. The colossal burgers are constructed with 100% Australian M7 wagyu beef composed of brisket, short rib and chuck for the ultimate balance of flavour and texture. The rightfully named Pompous Burger is served with a generous spread of truffle sauce, pan-fried foie gras and melted Comte cheese sandwiched between a lightly toasted truffle bun. For seafood lovers, The American Dream comes with a sustainable butter-poached lobster tail, apple wood smoked bacon, American cheddar, crisp lettuce and tomato slices. All burgers are served with a side of thick cut chips and truffle mayo.
Grand Hyatt Steakhouse, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai; +852 2584 7722

Giando Winter Vegetarian Menu

When: now until mid March
Price: HK$798 +10%

[caption id="attachment_188106" align="alignnone" width="800"] Fusillone con Cime di Rapa e Crusco, Giando Italian Restaurant and Bar[/caption]

Inspired to encourage healthier eating at the start of the year, Chef Gianni Caprioli has introduced his new Vegetarian menu to raise awareness in well-being and sustainability. His six-course menu showcases the season’s finest ingredients from Hong Kong, Italy and beyond. Expect fresh mouth-watering dishes like the Chicory salad with burrata, pear and walnuts; Fusilli with turnip tips and Crusco peppers; Carnaroli risotto with radicchio and braised onions; and Savoy cabbage paired with hazelnuts and black truffles. To further promote eco-conscious eating, the ingredients found in Chef Caprioli’s menu are also available for guests to purchase at his gourmet market, Mercato by Giando located at Fenwick Pier.
Giando Italian Restaurant and Bar, G/F, Tower 1, Starcrest, 9 Star Street, Wan Chai; +852 2511 8912

Nobu Nikkei Peruvian Experience

When: now until 31 March
Price: dishes range from HK$120 to HK$500 +10%

[caption id="attachment_188107" align="alignnone" width="800"] Seafood ceviche roll, Nobu[/caption]

Each season for the year of 2020, Nobu will be presenting 4 separate dining experiences to marry the restaurant’s Japanese roots with Peruvian cuisine to commemorate chef Nobu Matsuhisa’s first adventures outside of Japan. To kick off the campaign, the first experience highlights the Andes Mountain in the Puna region, which is shaped by ingredients such as bitter potatoes, lamb, river fish, broad beans and quinoa. The six dishes from this menu are available a la carte style so guests can pick and choose according to their preference, while also still enjoying the classic Nobu menu as well. Dishes like the King crab empanadas (HK$220), Seafood ceviche roll (HK$165) and Smoked wagyu steak (HK$500) are our recommended dishes.
Nobu, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 2313 2323

Roganic x Locavore

When: 12 & 13 February
Price: HK$1,780 + optional HK$680 for wine and non-alcoholic pairing + 10%

[caption id="attachment_188108" align="alignnone" width="800"] Selat Solo, Locavore[/caption]

Sharing the same ingredients-driven and eco-conscious values as Roganic Hong Kong is Bali’s Locavore (winner of Indonesia’s Best Restaurant and Sustainable Restaurant Award by Asia’s 50 Best Restaurants 2019). Chefs Olivier Marlow and Ray Adriansyah join forces for two nights only to create a special menu dedicated to both restaurants’ commitment to sustainability and support for the local communities. The 11-course degustation menu is a harmonious fusion of modern flavours found in Indonesia, Hong Kong and Europe.
Roganic, UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay; +852 2817 8383

Chef Pablo Lagrange Pop-up at Test Kitchen

When: 13 to 16 February
Price: HK$1,080 + optional HK$480 for wine pairing

[caption id="attachment_188111" align="alignnone" width="3000"] Ceviche by Pablo Lagrange[/caption]

Test Kitchen may just be one of the coolest places to dine in Hong Kong. The culinary platform is a hub that attracts culinary talents from all across the world to exhibit food expressions and experiences. This month, Test Kitchen will be hosting Chef Pablo Lagrange, alumnus of celebrated restaurants such as NOMA, Mugaritz and Tickets, for four nights to offer Hong Kong some of the most intriguing flavours hailed from South America. Chef Lagrange’s inspiration comes from the cuisine profiles he’s experienced while cooking in Istanbul, Lyon, Barcelona, Argentina, Copenhagen and more. For this four-night pop-up, he will be presenting diners with an innovative Argentinian-inspired menu featuring some of his signature dishes like the Quince and clementine ceviche, Classic empanadas, Slow braised brisket, and Black banana with shrimp sauce.
Test Kitchen, Shop 3, Kwan Yick Building Phase 3, 158A Connaught Road West, Sai Ying Pun; +852 9032 7628 

La Rambla by Catalunya x Estimar Barcelona

When: 15 February
Price: HK$1,480 + 10%

[caption id="attachment_188288" align="alignnone" width="2022"] Lobster avocado roll, La Rambla by Catalunya[/caption]

This one night only menu calls all seafood lovers. Chef Ferran of La Rambla by Catalunya is welcoming friend and fellow chef Rafa Zafra of Estimar Barcelona to Hong Kong to share their love for the sea. Chef Zafra's Hong Kong debut will come with his Andalusian inspired cuisine and cooking techniques to best showcase the freshest seafood found across Asia and Europe in a series of unique dishes that will complement with Chef Ferran's creative and modern creations.

La Rambla by Catalunya, Level 3, ifc mall, 8 Finance Street, Central; +852 2661 1161

VEA x Mingles Four-hands Menu

When: 25 February
Price: HK$2,880 + optional HK$580 for wine or cocktail pairing + 10%

[caption id="attachment_188113" align="alignnone" width="768"] Braised daikon, a classic dish from Chef Cheng of VEA[/caption]

Foodies may remember Chef Kang Ming-goo from his previous four-hands menus in Hong Kong. Now, the celebrated chef of two Michelin starred Mingles in Seoul returns for a one night only collaboration with local celebrity chef Vicky Cheng of one Michelin-starred VEA. Chef Kang will be lending his Japanese, Spanish and French cooking styles intertwined with Korean cuisine to Chef Cheng’s Chinese French innovations to create a harmonious mix of different flavours to the table. The modern cuisine chefs will each be creating dishes that blend together, while also co-creating two new collaborative dishes for the first time.
VEA, 29 & 30/F, The Wellington, 198 Wellington Street, Central; +852 2711 6839

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

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

Sabatini: Seasonal White Asparagus Menu

When: 1–31 May

Price: Starting from HK$368 + 10%

[caption id="attachment_140769" align="alignnone" width="2400"] White Asparagus and Abalone Salad with Caviar, Sabatini.[/caption]

Winter may be for truffles, but spring is the time for white asparagus. Chef de Cuisine Claudio Favero of Sabatini gets creative with top AAA-grade fresh white asparagus from the Black Forest in his new seasonal menu. Using Italian home-cooking techniques, each dish is balanced, simple and showcases the tender, sweet spears. Find dishes like white asparagus and abalone salad with caviar (HK$368), slow cooked veal loin with white asparagus (HK$408), and a returning favourite, the open ravioli with white asparagus and Sicilian red prawns (HK$488). These seasonal specialties are available at both lunch and dinner. 

Sabatini, 3/F, The Royal Garden, 69 Mody Road, Tsim Sha Tsui East, Kowloon; +852 2733 2000

VEA x BarChef: Birds of Paradise Four-Hands Cocktail Tasting Menu 

When: 2 & 3 May

Price: HK$780 + 10%

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-401.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-400.jpg" right-caption="Antonio Lai" left-caption="Frankie Solarik"]

Considered the godfather of contemporary Hong Kong mixology, Antonio Lai has a way of surprising us with his inventive cocktail creations at long bar Quinary, hidden speakeasy Room 309, and tap concept Draft Land. This time, he has a multi-sensory journey up his sleeve, devised by himself and Toronto’s BarChef owner and master mixologist Frankie Solarik. The six-course tasting experience, which is named Birds of Paradise, promises to stimulate the senses with a flight of outlandish new creations and tropical installations and décor. Plus you might get a chance to meet the two pioneering bartenders in person.

VEA, 29/F, The Wellington, 198 Wellington Street, Central; +852 2711 0063

Yi x Tate: Six Hands Collaboration (Michelin Guide Hong Kong Macau Dining Series)

When: 3 & 4 May

Price: MOP$1,888; wine and tea pairing MOP$600 + 10%

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-403.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-402.jpg" right-caption="Crispy Almond Crab Claw, Yí." left-caption="Ode to Chinese Yam, Tate Dining Room."]

In recent years, Macau has emerged as one of the most exciting culinary destinations in Asia, with a growing number of world-class restaurants, not to mention hosting the prestigious Michelin Guide and Asia's 50 Best awards. The dynamic chef duo of Wilson Fam and Angelo Wong from Morpheus' Yí have taken their contemporary Chinese menu and given it a refreshing twist in its latest collaboration with Hong Kong native chef Vicky Lau, of innovative French-Chinese restaurant Tate Dining Room. The eight-course menu is a display of intriguing flavours and visual delights, featuring a balanced union between the edible stories from Tate and Yí's modern adaptation of classic Chinese dishes. 

Yí, 21/F, Morpheus, City of Dreams, Estrada do Istmo, Cotai, Macau; +853 8868 3446

Nobu: Roku–Wareki Satsuki Grain Omakase 

When: May 14–Jun 30

Price: HK$688 for lunch (inclusive of a mocktail); HK$1,488 for dinner + 10%

[caption id="attachment_140776" align="alignnone" width="2048"] Red Snapper Karaage, Nobu.[/caption]

At the start of 2019 Nobu introduced its Roku-Wareki gourmet experience, a culinary journey taking diners through six chapters of the ancient Japanese harvesting calendar, with each chapter focusing on a special seasonal ingredient. For its third instalment, the omakase menu shines a light on Satsuki, the traditional term for the month of May, which refers to the humble grain buds of the Kansai region. The light dishes are influenced by the impending arrival of summer, with complementing ingredients such as kurodai, itoyori and kibinago fish, wild vegetables, and A5 Japanese wagyu. The omakase menu is available for lunch (six courses) and dinner (eight courses).

Nobu, 2/F, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Kowloon; +852 2313 2323

Grand Hyatt: Champagne Secrets

When: 16 May–6 June (every Thursday)

Price: HK$1,888 + 10%

[caption id="attachment_140808" align="alignnone" width="5304"] Baby Peter oysters by David Herve served with Champagne jelly and watercress crème, Champagne Bar.[/caption]

The Champagne Bar at Grand Hyatt Hong Kong is where you’d go for an intimate quiet drink. But for four weeks, the romantic, 1920s-style cavern will be transformed into French illusionist Stefan Leyshon’s 360-degree stage. The up-close and personal 90-minute performance is to be enjoyed with five courses of small plates (including Baby Peter oysters with champagne, lobster avocado roll and smoked Oriental spiced pigeon) paired with the bar’s selection of cuvées.

The Champagne Bar, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai; +852 2584 7722

Le 39V: Barons de Rothschild Wine Dinner

When: 28 May

Price: HK$1,480 + 10%

[caption id="attachment_140778" align="alignnone" width="853"] Vendée Pork, Le 39V.[/caption]

May is the month of gastronomy à la français, or simply Le French GourMay, celebrating one of the few UNESCO-listed culinary cultures in the world. From the 1st to 31st, Le 39V is offering a delectable six-course dinner menu paired with Loire Valley wines, showcasing the 'Garden of France' through colourful seasonal ingredients. But for one night only, Michelin-starred chef and founder of the Parisian Le 39V will be in Hong Kong to craft a four-course menu paired with premium Barons de Rothschild vintages, which is a rare opportunity not to be missed.

Le 39V, 101/F, International Commerce Centre West, 1 Austin Road, Tsim Sha Tsui, Kowloon; +852 2977 5266

Tate Dining Room x Atomix: Four-Hands Collaboration

When: May 28 & 29

Price: HK$1,980; wine or cocktail pairing HK$600 + 10%

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-405.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2019/04/Untitled-design-404.jpg" right-caption="Ode to Pigeon, Tate Dining Room." left-caption="Seabream, Atomix. "]

Chef Vicky Lau of Tate Dining Room is arguably one of Hong Kong’s most collaborative creative minds, having partnered with globally renowned culinary masters (Wilson Fam and Angelo Wong of Yi from Morpheus Macau, Natsuko Shoji of Été from Tokyo, and Mathieu Escoffier of Ma Cuisine in Singapore). This time, she joins forces with NYC-based guest chef Junghyun Park of contemporary fine dining establishment Atomix. Both Michelin-starred chefs will bring an eight-course dinner menu featuring Lau’s signature odes of French cuisine with a Chinese touch and Park’s modernist Korean dishes. 

Tate Dining Room, 210 Hollywood Road, Sheung Wan; +852 2555 2172

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

名廚再怎麼厲害都不可能隨時隨地出現在每個分店掌管餐廳。到底誰是名廚餐廳背後真正的掌廚者？這邊訪問了七位名廚餐廳的行政主廚，他們要聊聊外界不為人知的故事，以及他們的傳奇老闆

The post 名廚餐廳誰當家 AYE AYE, CAPTAIN! – Part 2 appeared first on Prestige Online - Hong Kong.

Famed for introducing Japanese-Peruvian cuisine to the world, Nobu Matsuhisa has come a long way since his humble beginnings in the F&B industry. The Japanese chef who came to Los Angeles to open up his eponymous establishment Matsuhisa back in 1987 struck gold when he met silver-screen legend Robert De Niro who would later on become his business partner. 

Though the Nobu restaurant empire now spans across five continents with over 40 locations across the world, Nobu himself endured many personal struggles before reaching the peak of his success, including a close encounter with suicide after his restaurant burned to the ground. He details his experiences as a young sushi apprentice and how he came to Hollywood in Nobu: A Memoir. While he was down in Kuala Lumpur recently to launch the memoir, Prestige asks the celebrity chef to share four key lessons from the autobiography that applies to running an F&B business.

1. Your Employees Are Everything

Any company who has a strong and good leader will automatically attract more employees to grow with the company. We have plenty of long-serving employees at Nobu who started at the bottom from waiter to captain then manager hence we are like a family who grew up together.

2. Mistakes Bring You To The Next Step

Don’t be afraid to make mistakes. Just go for your dreams. Even mistakes are required in order for you to take the next step. We all learn from mistakes.

3. Put Your Heart In Everything You Do

Do everything with passion wholeheartedly. Whether it is in the music, lighting, architecture or painting, you must put your heart in everything that you do.

4. Show Appreciation

I am here today and I have achieved what I have achieved because I have so much appreciation for the people around me whether it is my supportive family, friends or employees.

The post Nobu Matsuhisa shares 4 key tips to run a successful business empire appeared first on Prestige Online - Hong Kong.