Chapter 2, the second menu presented by the Italian chef at our restaurant space in Central, pays homage to the ingredients and dishes of Japan
If you haven’t been to Tatler Dining Kitchen at Haus, then certainly don’t miss this opportunity because menus like these do not come twice. For the past month, chef Antimo Maria Merone has brought energy and excitement to the dining scene with his inventive debut menu, Chapter 1, served at our restaurant space in Central; the sell out dinners, which are running from March 8 to April 3, were an intriguing love letter to the flavours and ingredients of the Cantonese kitchen. Described as a homage to Hong Kong, Merone’s Chapter 1 menu delighted us all with its clever fusion of Italian and Cantonese culinary traditions, with dishes such as fish maw imbued with the punchy flavours of puttanesca sauce, and little orbs of hazelnut mochi dumplings gently set in a hazelnut soup.
See also: An Italian-Chinese Tasting Menu By Chef Antimo Maria Merone At Tatler Dining Kitchen
While Chapter 1 is drawing to a close, it’s now time to make your bookings for the much anticipated Chapter 2 menu, which sees Merone shift focus to Japan as his inspiration point. “It’s all about Japanese ingredients, because they were among the first things to totally blow me away when I first arrived in Hong Kong,” Merone explains. “There were things I had never eaten before in my life until I came here 10 years ago.” Seafood, seasonal vegetables and tender shoots will feature in this spring menu, he continues. “It will explore the vegetables and fruits as well—I wanted to connect with that experience I had when I first arrived, so my menu will mostly use Japanese ingredients but still executed with an Italian taste.”
Merone’s Chapter 2 menu will run from April 13 to May 8, 2021 (Tuesday to Saturday only) and is priced at HK$1,380 per person (subject to booking fees and service charge). Reservations are open now, so don’t miss your chance to experience this one-of-a-kind menu that will not be replicated again.
