Tatler+ Mastercard
To kick off the second edition of Tatler Dining's pop-up restaurant, Brut and Bedu are partnering on a menu of Antipodean-inspired delights
If you remember anything from the first edition of Tatler Dining Kitchen, which invited some of Hong Kong’s finest F&B talents to create a series of off-menu experiences, you’ll recall that there was plenty of great food and drink to be had—not to mention a compelling roster of chef collaborations, creative pop-ups and tasting sessions. This year, Tatler Dining Kitchen returns in a focused and more intimate format at KIN Food Halls as a Mastercard Priceless Hong Kong Experience.
The pop-up will span three days, occurring every month from August to December, and offers a one-off menu between two talented chefs in an omakase-style dining experience. Each session is limited to 16 people and exclusive to World & World Elite Mastercard cardholders only*. Here, guests can come face-to-face with some of Hong Kong’s most exciting culinary talents and taste a unique collaborative menu that is not available anywhere else.
The Wizards of Oz: Brut x Bedu
To kickstart Tatler Dining Kitchen 2022, Brut’s head chef Gavin Chin and Bedu’s executive chef Corey Riches come together for an exclusive four-hands menu that celebrates Antipodean cuisine. Inspired by their upbringing, the two chefs have translated their common Australian culinary background into distinct paths—with the former incorporating Hong Kong flavours with childhood memories of growing up in Perth, and the latter reimagining Middle Eastern cuisine in novel and sustainable ways.
The menu, which is available as dinner for two, showcases the kaleidoscopic potential of Australian cuisine with influences from around the world. From Brut, dry-aged threadfin is served with Asian components of sambal and calamansi, and a mandarin granita complements a deep and flavourful combination of smoked milk and corn purée. Meanwhile, Bedu’s Jerusalem artichoke carpaccio is enriched with a spicy radish top zhoug which originates from Yemeni cuisine, and a rolled three yellow chicken is matched with flavours of almond and Aleppo chilli.
