Cover Pina colada dessert (Source: Mono)
Pina colada dessert (Source: Mono)
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From culinary traditions and treasures to exciting guest chef events, these are all the food and drink happenings that you should know about this week
In case you missed it: Estro Launches New Tasting Menus, Chaat Joins Little Bao for One Night Only, and More
A Slice of Soy
Above Ode to Soy cake (Source: Butterfly Patisserie
at Rosewood Hong Kong)
Ode to Soy cake (Source: Butterfly Patisserie at Rosewood Hong Kong)
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Following the launch of Ān and its collection of soy-based products, chef Vicky Lau is collaborating with Butterfly Patisserie and co-creating an exclusive Ode to Soy cake collection with Rosewood's culinary director Fabian Altabert. The new limited-edition pastries include an elegant black sesame and coconut soy milk cake which is infused with Ān's organic soy milk and available in two sizes (8cm and 18cm) from mid-October onwards. What's more, for every Ode to Soy cake purchased, 5% of the revenue will be donated to Feeding Hong Kong, a local food bank and NGO that works towards fighting hunger and reducing food waste in the city.
Read more: Vicky Lau of Tate Dining Room and Mora Launches Ān, a New Line of Homemade Soy Products
Taste the Treasure
Above Honey-glazed ham with pork crackling (Source: The Chinese Library)
Above Braised and deep-fried sea cucumber (Source: The Chinese Library)
Honey-glazed ham with pork crackling (Source: The Chinese Library)
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The Chinese Library's executive chef Junno Li has created a new menu titled: Kingdom Treasures which consists of eight new dishes that draw inspiration from China's culinary traditions. Li, whose experience has taken him through the region to Guangzhou, Shanghai, Hangzhou, Sichuan, Guangdong, Hunan and beyond, uses what he has learned to incorporate ingredients and cooking techniques while adding a modern touch to each dish.
Menu highlights include a nod to Shanghai's drunken prawns, the red prawn noodles with fish maw and pickled sauce; osmanthus honey-glazed ham with pork crackling inspired by an Hangzhou classic; and a deep-fried Sichuan-style braised sea cucumber filled with homemade shrimp paste. All dishes are available on the la carte menu and as a tasting menu experience until December 9.
Two Chefs and an Apple Crumble
Above Jean May joins Pondi for a guest chef event in October (Source: Pondi)
Jean May joins Pondi for a guest chef event in October (Source: Pondi)
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French-Indian restaurant Pondi is teaming up with French bistro Jean May for a two-night-only guest chef event this month. Taking place on October 25 and 26 at Pondi, Jean May's chef-owner Tiff Lo will join chef George Kwok of Pondi to showcase an eight-course menu that blends their cuisines with creative riffs on favourite foods that the two chefs' enjoyed while studying in the UK. Menu items will include the likes of a refreshing cured red prawn ceviche, rich and flavourful butter chicken with pita pockets, and the classic British dessert of apple crumble.
Pondi, G/F, 14 Fuk Sau Lane, Sai Ying Pun, Hong Kong; +852 6113 0195
Hello, Autumn My Old Friend
Above Spiny lobster taco (Source: Mono)
Above Grilled quail and with Venezuelan adobo and corn-topped tamal (Source: Mono)
Spiny lobster taco (Source: Mono)
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Reflecting chef Ricardo Chaneton’s roots and classic French training, Mono's latest autumn lunch and dinner menus continue to provide insight into the world of Latin American gastronomy. This season is no different and the ingredient-focused menus offer a variety of traditional and innovative dishes.
For lunch, Venezuelan corn arepas are loaded with snow crab and avocado, followed by a spiny lobster taco with plum Caribbean salsa, while grilled quail is topped with Venezuelan adobo and served with corn-topped tamal. Meanwhile, dinner presents dishes such as the shellfish cocktail with grilled nopal and Peruvian leche de tigre, imperial langoustine with fresh Ecuadorian cacao, and more.
Amber's Second Life with Dom Pérignon
Above Aka uni (Source: Amber)
Above Dom Pérignon Vintage 2004 Plenitude 2 (Source: Dom Pérignon)
Aka uni (Source: Amber)
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To celebrate the debut of Dom Pérignon Vintage 2004 Plenitude 2, Amber is launching an exclusive four-course pairing menu. Titled "Second Life", the menu will feature some of Amber's signature dishes as well as four reinvented versions served with the latest Dom Pérignon Plénitude 2. After 15 years of maturation on the lees, the 2004 vintage has been elevated for a deeper and more intense wine with crisp and airy, citrus notes.
Inspired by this complex yet youthful prestige cuvée, chef Richard Ekkebus will also present some of his signature dishes that have been given a second life. The aka uni, for example, was first created in 2016 and then revamped without butter, milk and cream in 2019. This, alongside dishes such as kuro awabi black lip abalone and Ping Yuen cockerel with white alba truffles, will be available on the pairing menu until October 31.
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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.
