Cover (Source: Ramato)

From reward schemes to good causes and cheesecakes, here are the most noteworthy food and drinks happenings across the city this week

One Fine Summer

For summer, Écriture has updated its signature tasting menus to bring some of the season's bright flavours to the table. Making the most of quality ingredients from Japan, France, and across the Asian region, the French fine dining restaurant's latest Calligraphy menu for lunch and Library of Flavours menu for dinner is awash with seasonal highlights including Cucumber Flowers, a cucumber carpaccio marinated in olive oil and lime with kiwi, cucumber jus, and Japanese scallion, served with leek fondue and tonka bean that is available on both menus. On the dinner menu only, there is a milk-fed Aveyron Blanc de Blanc lamb coated in buckwheat seeds that comes with the cutlet, saddle and confit neck, and a colourful ratatouille with layers of courgettes, aubergine caviar and red bell pepper confit with a Rooibos tea infused Indigo tomato sauce to look forward to.

Reap the Rewards

The Mandarin Oriental has launched a new lifestyle membership programme complete with an app designed to reward those that wine and dine at the hotel. Named after its location, the app has two tiers: Central and Central+ whereby members can earn points (one point for every HK$100 spent at their restaurants and bars) to unlock privileges. The first tier of Central is free to join and includes rewards for dining, spa, and stays while giving you updates on the hotel's latest promotions and events. Members can also use the app to make restaurant reservations or browse the online shop.

Central+, available at an annual fee of HK$2,488, is an upgraded annual membership with benefits available throughout the year. Upon joining, members will receive introductory gift vouchers valued at HK$4,000, including HK$1,000 to spend at The Krug Room and HK$500 to use at The Mandarin Spa. Central+ members will also get preferential access to events and experiences along with a 10% discount on dining (excluding The Mandarin Cake Shop); best available rates on all guest rooms and suites; and selected spa treatments. The app is available to download now on iOS or Android.

Mandarin Oriental, 5 Connaught Road, Central, Hong Kong; +852 2522 0111

Shining Stars of Hospitality

Social enterprise Cookie Smiles and The Landmark Mandarin Oriental are partnering in a Trial Work Placement Scheme, an internship programme for students that are taking food operation and service related courses at the Shine Skills Centre, a member institute of the Vocational Training Council. The programme is designed to provide valuable real-life work experience for students with disabilities, preparing them for open employment before they graduate. The Landmark Mandarin Oriental is the first hotel to join the Cookie Smiles’ Shining Star programme and will also be implementing a buddy system in order to provide students with meaningful guidance and support during their work placement.

 

Two Reasons to Celebrate

Turning two in July, Club Rangoon is celebrating with a second anniversary menu, available at HK$588 per person from July 5 to 9, with the option to pair it with two cocktails and two wines for an additional HK$258. Starting the meal with free-flow appetisers, diners can sample dishes such as village-style egg curry bites, and platha, a Burmese-style flatbread served with sweet chilli garlic dip. Other highlights from the menu include a fermented tea leaf salad dressed in zesty lime fish sauce; Burmese biryani with Australian Wagyu beef cheek; and a choice of Myanmar’s national dish Mohinga or coconut noodles. 

In the sprit of celebration and community, the Burmese restaurant will also be running a raffle draw until the end of July, held in partnership with Karing Frontiers, an organisation that aims to empower and educate Burmese refugees and migrant youth. Those that wish to support by sponsoring a student for a semester (HK$280) will automatically be entered into the raffle with one ticket, while those sponsoring a student for a year (HK$560) get three. Thereafter, every increment of HK$280 will result in two more raffle tickets. Prizes include a yoga class, hamper from Hinitan Coffee & Cocoa Plantation, and restaurant gift vouchers.

Fresh Out of the Oven

Since launching two years ago, Soulgood Bakery gained popularity by getting creative with 2020's most sought-after Basque-style burnt cheesecakes and now, the online cake boutique is opening a more permanent location at K11 Musea. In favour of local palates, Soulgood adds a variety of Asian ingredients including mochi, taro, and matcha to their cheesecakes, and offers keto cakes for those that prefer flourless options. Starting July 8, dessert enthusiasts can make their way to the pale pink shop and indulge in the best-selling mixed berries cheesecake with a lava centre, sticky mango rice mochi cheesecake, and the new crème brûlée taro cheesecake. There will also be cake jars for individual enjoyment with fun flavours such as Cereal Killer, which is made with strawberry jam and honey star cereal, and a caramelised banana and Nutella mix called Naughty Banana.

Soulgood Bakery, Shop B201-39, B2 Taste Chamber, K11 Musea, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong; +852 9609-5711

Rolling With the Brunches

Ramato's rustic southern Italian fare, created by Estro's Antimo Maria Merone and new head chef Matteo Caripoli, can now be enjoyed in the form of a weekend bunch. Available on Saturday, Sunday and public holidays between 12pm to 3pm, the new brunch features three courses—some of which are nostalgic renditions of Merone's childhood dishes made by his nonna—including antipasti, pasta or secondi (heartier dishes), and dessert. Brunch starts with sharing plates of beef carpaccio, burrata with Camone tomato, cold cuts and more, while the second course is a choice of pasta or secondi. Highlights include a mezze maniche carbonara, signature Ramato spaghetti, grilled M5 Australian Wagyu ribeye (+HK$298), and XXL king prawn (+HK$168). The weekend meal is then finished with a duo of traditional Italian sweets: Sicilian cannolo and mixed berry vanilla panna cotta. Priced at HK$448 per person, brunch can be upgraded with one of three free-flow drink packages starting at HK$320.

 

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