Hong Kong Restaurant News: Test Kitchen's Newest Pop Up, The Arcane Collective's One Year Anniversary, And More

From Perrier's cocktail competition to fashionable collaborations in Hong Kong, here are all the food and drink happenings that you should know about this week

Bring On the Bubbly

Above Image: Perrier

Perrier has launched two drink creation competitions with prizes to win. The challenge, which requires participants to post a photo/reel of their drink on Instagram by 11 July 2022 at 11.59 pm, is open to the public and professional bartenders. Dubbed 'Perrier Around the World', the idea is to make a globally inspired and original drink with one of their sparkling waters.

The public competition asks for a fresh rendition of the "Perfect Mariage”—referring to the French spelling and traditional pairings of whisky, wine, or cognac with Perrier—while the professional challenge asks for a "Perfect Cocktail" creation. Those interested will need to mix Perrier (original, lime, lemon or ginger lime) with one ingredient (two ingredients for the pros), and one garnish.

The three most outstanding entries from the public will be invited to recreate their cocktail for a panel of judges—which includes Tatler Dining's own business director, Andy Cheng—on 24 July, while the top six bartenders chosen by judges, including award winning mixologists Jay Khan and Antonio Lai, will advance to the live finale, where three finalists will compete in making another cocktail. Top prizes include a luxury staycation experience worth HK$8,000 for the public and a HK$20,000 cash prize with a 12-month supply of Perrier for the pros. You can find out more about the challenge here.

In Vermouth We Trust

Above Image: Bianco & Rosso

Soon-to-open European restaurant and bar Bianco & Rosso draws inspiration from the roadside venues along cycling routes of France, Italy and Spain. Before the Soho restaurant opens this summer, they're popping up at Test Kitchen in Sai Ying Pun from 23 to 26 June to put on an exclusive 12-course sharing menu led by Luca Andrei and chef Ban Jee Min. The preview dinners are paired with fortified wines and cocktails made with vermouth. Highlights from the menu include a stone crab risotto, roasted Carabinero prawns, spice baby chicken and a Manjari chocolate and raspberry tart.

Test Kitchen, Shop 3, Kwan Yick Building Phase 3, 158A Connaught Road West, Sai Ying Pun, Hong Kong

Golden Pairing

Above Image: Golden Leaf

Marrying the culinary and imbibing cultures of two worlds, Golden Leaf in Conrad Hong Kong has teamed up with the historic Burgundy wine estate, Bouchard Père & Fils, for two wine pairing dinners that are available until the end of the year. The degustation menus will serve Cantonese dishes including the restaurant's signature barbecued meat platter; baked sea whelk stuffed with seafood, abalone and chicken; and crispy Wagyu beef with barbecue sauce which is matched with a glass of Beaune du Château Premier Cru, 2017 that boasts jammy red fruit and chocolate on the nose.

Golden Leaf

Chinese | $ $ $

Lower Lobby Level, Conrad Hong Kong, Pacific Place, 88 Queensway, Admiralty, Hong Kong

Website

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One Year On

Above Daikon and mushroom broth with edamame, fresh black truffle and mushroom dumplings (Image: The Arcane Collective)

Above Coconut semifreddo with brown butter sable topped with sweetcorn ice cream and pecan caramel (Image: The Arcane Collective)

The Arcane Collective, a group of restaurants established by Shane Osborn including Arcane, Cornerstone and Moxie, celebrates its one year anniversary this summer. To commemorate the occasion, the socially and environmentally aware restaurants will be offering a series of dishes that will be available for a limited time only. At Arcane, pastry chef Lyca Ramos has created a coconut semifreddo with brown butter sable topped with sweetcorn ice cream and pecan caramel, while Moxie's head chef Michael Smith offers a salad of Taiwanese water bamboo, white asparagus, kohlrabi and jicama with tahini dressing. Meanwhile, chef Neal Ledesma at Cornerstone has created a daikon and mushroom broth with edamame, fresh black truffle and mushroom dumplings.

Arcane, 3/F, 18 On Lan Street, Central, Hong Kong; +852 2728 0178

Moxie, Shop 203, Alexandra House, 18 Chater Road, Central, Hong Kong; +852 2718 8211

Cornerstone, 49 Hollywood Road, Central, Hong Kong; +852 6809 9771 (WhatsApp only)

A Fashionable Blend

Heytea has joined forces with Japanese streetwear designer and founder of Fragment Design, Hiroshi Fujiwara. The collaboration, which went viral in mainland China back in April, has now hit Hong Kong stores and sees Fragment's mysterious black cups, sporting the brand's familiar lightning bolt motif, and filled with a new limited-edition black mulberry-flavoured tea. Available now until the end of July 2022, there's also branded merchandise to collect including drink cups, cup sleeves, paper bags, and thermal bags designed by Hiroshi Fujiwara himself.

Heytea, B2, Shop B216, Times Square, Causeway Bay, Hong Kong; +852 3106 2996

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