Cover Off Menu 2022

After a three-year hiatus, the three-day event brought 16 world-class chefs and almost 1,500 foodies together at Central Harbourfront to celebrate the city's vibrant dining scene once more

After three years since the very first Off Menu took place in November 2019, Hong Kong is once again ready for live events and Tatler Dining welcomed foodies to celebrate the city's unique food culture with the return of our signature food festival. The line-up of chefs for Off Menu 2022 featured five international chefs from top restaurants around the world who flew in for the event along with 11 leading local talents that represent the city's finest. Together, they presented 16 different off-menu dishes, paired with a complimentary glass of wine and beer, for almost 1,500 guests at the three-day food festival which took place in the heart of Hong Kong at Central Harbourfront on November 25-27. 

Set up in an exclusive section within BAM Festival 2022 hosted by Mercedes-Benz Hong Kong, Off Menu was a reflection of the city's eclectic dining industry. With guests hungry for Hong Kong's first food festival in a long time, the atmosphere at Off Menu was abuzz with excitement, curiosity and above all else hope. Chefs, foodies and friends came to support the event to enjoy the sense of community that Hong Kong's F&B industry is known and loved for.

The food menu showcased unexpected dishes that pay homage to Hong Kong ingredients such as dried oysters, chicken feet, triple yellow chicken, abalone, soy, XO sauce and more. The chefs then interpreted these ingredients to make something truly original, all the while showcasing their own creative flair.

Collaborations between five local chefs and five international chefs saw the UK, Mexico, Taiwan, Malaysia and Australia come together in Hong Kong for a multicultural, culinary exchange like never before. A roster of four rising star chefs who provided inventive dishes followed by sweet delights crafted by two pastry chef extraordinaires also made use of local produce. 

For drinks, Off Menu offered alcoholic options including wine from Jebsen Wines and Spirits, Japanese-style cocktails from Mizunara: The Library, and mocktails from functional recovery beverage brand Drink Eve. Aside from all the lively happenings at the festival, a VIP area presented a caviar bar and masterclass presented by Royal Caviar Club complemented with pours of Armand de Brignac, Hennessy, Moët & Chandon, Chandon Garden Spritz, Whispering Angel and Château Galoupet.

The event, chefs and food

'gallery right' 'gallery right'
'gallery right' 'gallery right'
Photo 1 of 40 The chefs of Off Menu 2022
Photo 2 of 40 Off Menu Rising Star station
Photo 3 of 40 Rising star Jacob Zuidervliet of Belon
Photo 4 of 40 Duck and foie dish by Zuidervliet
Photo 5 of 40 Food festival guests
Photo 6 of 40 Jimmy Lim of JL Studio
Photo 7 of 40 The Future of Satay created by Lim
Photo 8 of 40 Moët & Chandon
Photo 9 of 40 The evening session at Off Menu
Photo 10 of 40 Chefs Matt Abergel Yardbird and Ronin, Hong Kong working with Lucho Martinez Em Restaurant in Mexico City
Photo 11 of 40 Dried shrimp tamale by Martinez
Photo 12 of 40 Evening guests at Off Menu
Photo 13 of 40 Chefs Rafa Gil and Morgan Mcglone
Photo 14 of 40 Clams a La Basca by Rafa Gil and Morgan Mcglone's Southern Style Clams
Photo 15 of 40 Adam Wong of Forum making chef friends
Photo 16 of 40 Chandon Garden Spritz
Photo 17 of 40 Tom Brown making his dish of cuttlefish noodles
Photo 18 of 40 Nate Green grating salted egg yolk on doughnuts
Photo 19 of 40 Green's beef and ginger doughnut
Photo 20 of 40 Rising star William Lau of Whisk
Photo 21 of 40 Choux Phoenix by Lau
Photo 22 of 40 CK Poon and Adam Wong of Forum
Photo 23 of 40 Forum's famed braised abalone
Photo 24 of 40 Château Galoupet
Photo 25 of 40 Pastry chefs Joanna Yuen and Smita Grosse
Photo 26 of 40 Caramelised home-baked pastry by Smita Grosse
Photo 27 of 40 Rising star chef Felix Cheung
Photo 28 of 40 Cheung's Fish Village Arancini
Photo 29 of 40 Rising star chef Marco a Livoti
Photo 30 of 40 Livoti making his Pachinko dish
Photo 31 of 40 Caviar masterclass with Royal Caviar Club
Photo 32 of 40 Caviar tastings
Photo 33 of 40 Off Menu attendees
Photo 34 of 40 Whispering Angel
Photo 35 of 40 Chef Raymond Tham of Beta KL preparing his dish
Photo 36 of 40 Tham's When Oyster Met Phoenix dish
Photo 37 of 40 Chef selfie
Photo 38 of 40 Oyster Pi’ Boy by Cary Docherty of Salisterra
Photo 39 of 40 Food festival guests
Photo 40 of 40 Hennessy

Guests

'gallery right' 'gallery right'
'gallery right' 'gallery right'
Photo 1 of 12 Chef Manav Tuli of Chaat with chefs Ash Salmon and Teigan Jai Morrison of Roganic
Photo 2 of 12 Christopher Mark, co-founder of Black Sheep Restaurants
Photo 3 of 12 Sarah Heller MW
Photo 4 of 12 Samantha Ko and Hilda Chan
Photo 5 of 12 Elly Lam
Photo 6 of 12 Consul General of Mexico Pablo Macedo and Consul at Consulate General of Mexico Esteban Ramirez
Photo 7 of 12 Rosina Lam and Jason Mok
Photo 8 of 12 Antonia Li, Caroline Li and Michelle Sarah Yu
Photo 9 of 12 Hilary Fan
Photo 10 of 12 Susanna Lee, managing director of Hong Kong and Taiwan, and general manager of Insurance Asia at American Express
Photo 11 of 12 Ankie Beilke enjoying the festivities of Off Menu
Photo 12 of 12 Reyna Harilela

Our Partners
Centurion and Mercedes-Benz Hong Kong

Food and Beverage Partners
Armand de Brignac, Hennessy, Chandon Garden Spritz, Château Galoupet, Jebsen Wines & Spirits, Mizunara, Moët & Chandon, Royal Caviar Club, S.Pellegrino, Whispering Angel

 

Credits

Photography  

ANNA KOUSTAS/TATLER DINING

Photography  

AFFA CHAN/TATLER DINING

Photography  

LUSHER PHOTOGRAPHY LTD/TATLER DINING

Topics