Cover Grace Chan's ube collection with The Cakery
Grace Chan's ube collection with The Cakery
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From new seasonal menus to culinary and cocktail collaborations, here are all the food and drink happenings that you should know about this week
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Lucky Number Eight
Above Shane Osborn of Arcane
Shane Osborn of Arcane
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Shane Osborn's Arcane celebrates its eighth anniversary this November with a limited-edition eight-course tasting menu that features some of the favourites from the past years. Now helmed by chef de cuisine Sebastian Lorenzi, guests can sample the slow braised Wagyu short rib with Jerusalem artichokes, dau miu and sauce diable as well as sautéed potato gnocchi with morel and shiitake ragout once more from November 1 to 30 for HK$1,688 per person. Plus, an exclusive version of Shane Osborn’s Hokkaido scallop dish—a ceviche with salt cod mousse, fennel, apple, ginger and soy dressing—which he presented on Netflix's The Final Table will also be available.
I Got Ube
Above Ube cakes and cookies
Above Ube mochi cookie
Ube cakes and cookies
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In the name of natural, plant-based enjoyment for Vegan Month (November), The Cakery has launched a limited-edition collection of sweet treats in collaboration with Hong Kong actress and TV presenter Grace Chan. The collection is inspired by ube, a purple yam originally from the Philippines and Chan's favourite ingredient. With four different treats to choose from, customers can enjoy a crunchy ube cookie with chewy mochi centre, soft ube cupcake with ube jam and ube cream frosting, vanilla and ube cake with white chocolate ganache, and ube tart with chocolate ganache and toasted pistachio. The ube collection is available to order online and at all The Cakery locations from November 4 to 14.
Take the Whisk
Above Chefs William Lau and Thomas Caro
Above Japanese muscat grape with shiso and jasmine
Chefs William Lau and Thomas Caro
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Whisk's chef de cuisine William Lau and chef de cuisine Thomas Caro from Rex Wine & Grill are joining forces this month to present a one-night-only collaboration dinner on November 3 from 7pm to 10.30pm. The two chefs, who previously worked and cooked together at Arbor, will combine French and Japanese elements with modern European flair, resulting in an eight-course menu priced at HK$1,688 per person. Menu highlights include an Ezo abalone dish paired with black rice and home-dried beef created by Lau, followed by Caro's lobster and scallop ravioli. What's more, the meal is paired with three cocktails made with Japanese whisky and vodka, by guest mixologist and founder of Hong Kong-based programme provider Spirits Cave, Sky Huo.
Autumn Greetings
Above Langoustine gnocchi
Langoustine gnocchi
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Glasshouse by Asaya Kitchen is unveiling a new multi-course dinner featuring sustainable Mediterranean pescatarian cuisine for the season. Open for dinner from Wednesday to Sunday only, the refreshed seven-course dinner will showcase autumnal produce and flavours for HK$1,288 per person. The menu by Italian chef Fabio Nompleggio starts with the likes of Kristal Caviar and juniper coulis buckwheat tartlet and a crispy king crab cone with caviar and celeriac remoulade, followed by langoustine gnocchi, poached turbot and more.
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Asaya Kitchen
Permanently closed
6/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
Tropic Like It’s Hot
Above Bar captain Kelvin Chow of Artesian
Above Co-founder of The Social Den, Joe Villanueva
Bar captain Kelvin Chow of Artesian
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On November 11, from 6pm to 9pm, a cocktail collaboration will take place between The Langham's Artesian bar captain Kelvin Chow and co-founder of The Social Den Joe Villanueva. Inspired by local and tropical produce, the one-night-only pop-up will showcase eight cocktails including an intriguing Shrimp Sbagliato, which combines Richmond gin, Lillet Blanc, Suze, Carpano Blanco vermouth, thyme, Lunetta Brut and dried shrimp, and a New York Sour made with lemon infused Bombay gin, Triple Sec, Ancho Reyes liqueur, homemade Sichuan peppercorn syrup, lemon and Soumah pinot noir.
For HK$348, two cocktails and a snack platter with roasted suckling pig from T’ang Court, crab cake from Bostonian Seafood & Grill, and a chicken lollipop from Artesian are also included.
Topics
A storyteller by day and a first-class food devourer by night, Fontaine is the Regional Dining Editor at Tatler Asia, overseeing dining content across all regions and shaping the brand’s editorial voice on food, chefs and culinary culture.
She is also Content Lead for Tatler Best and Co-jury Head for Tatler Best Hong Kong and Macau, guiding the awards’ editorial direction and evaluation process. With over a decade in the lifestyle and media industry spanning London and Hong Kong, she brings a cross-regional perspective to the table.
Follow her on Instagram at @fontimes.
