Inspired by Nespresso coffee, Hong Kong's top tastemakers open a new chapter in coffee-forward cuisine through a series of limited-edition menus

Coffee is an integral part of our daily lives, but apart from the occasional caffeinated pastry or decadent affogato, this ubiquitous ingredient hardly ever features in our food. Nespresso Gourmet Weeks is hoping to change that.

First launched in 2012, the initiative has challenged some of the world's top chefs in Switzerland, Austria and Russia to use coffee as a spice to flavour their culinary creations, in the process turning diners' preconceived notions of coffee on their head. 

Now, Nespresso Gourmet Weeks has touched down in Hong Kong for the first time, demonstrating the full culinary range of Nespresso Professional's Origins collection. To this end, Nespresso has partnered with eight of the city's leading chefs to showcase the possibilities of coffee-forward fine dining, across everything from Nordic-Japanese and Indian cooking, to contemporary Latin American and French-Cantonese.

On the roster are Nespresso’s Chef Ambassador, Vicky Cheng of VEA, Olivier Elzer of L’Envol, Eric Räty of Arbor, Paul Lau of Tin Lung Heen, Hideaki Sato of Ta Vie, Agustin Balbi of Ando, Manav Tuli of Chaat, and Ricardo Chaneton of Mono. Each chef was selected for their ingenuity, penchant for innovation, and eye for sustainability. 

Over the course of the Gourmet Weeks, diners will be able to indulge in the unique, coffee-inflected creations of these chefs as part of a series of limited-edition menus. VEA's chef Vicky Cheng has capitalised on the complexity of Nespresso Professional's new Peru Organic to create dishes like eggplant mousse cannoli and baba au Nespresso, using ingredients like aubergines and bitter melons grown sustainably at Nespresso's local organic farm. Meanwhile, chef Paul Lau of Tin Lung Heen has used Nespresso coffee grounds to smoke his wok-fried Chilean sea conch, while Chaat's Manav Tuli explores the long history of coffee in India with his rendition of tamatar gosht tomato mutton curry, flavoured with Nespresso India coffee.

“As a coffee addict, I wanted to explore ways to consume the beverage beyond how people normally use it," says Arbor's Eric Räty. "While I used to travel to Japan and around the world for new ideas, the pandemic has made it challenging for me to seek inspiration abroad, so Nespresso’s Gourmet Weeks have allowed me to challenge myself and try new things."

Even for non-coffee drinkers like chef Olivier Elzer of L'Envol, Nespresso Gourmet Weeks has offered a rare space for chefs to experiment with incorporating coffee in unexpected ways. "People come to restaurants for joy, and to keep people engaged during these turbulent times we need to show diners there is something fun and exciting to try. Gourmet Weeks gives that opportunity to create new and memorable experiences our diners can share with friends and family.”

Nespresso Gourmet Weeks is open to the public during the designated program period, subject to seating availability at participating restaurants. For more information, please click here.