Tatler Dining's Off Menu At Home Brings Four-Hands Dinners to Your Kitchen Table

Since its inception in 2019, Tatler Dining's festival of food and drink, Off Menu, has always been about collaboration through and through. Its first edition saw the pairing of Hong Kong’s culinary trailblazers with their counterparts from around the world, with each pair creating original, off-menu dishes that are not available at their respective establishments. 

As we all know, Hong Kong—and the world—has changed irrevocably since then, but we still believe that making connections is the key to solving many of the problems that we face today. That's why the theme of collaboration continues in the festival's second edition this year, albeit in a slightly different format.

We're calling it Off Menu At Home, a fine dining delivery programme that brings together two renowned chefs every week to create a four-hands dinner in tandem, to be savoured in the comfort of your home. True to the name, the four courses included in each box can't be ordered anywhere else and are available for that week only, providing guests with a snapshot into the culinary mindset of the two chefs during these extraordinary times we live in.

Each box is delivered straight to your door, and, with a little finishing and plating, can be enjoyed in no time at all. Just so the end result is exactly as the chefs intended, the menu included in each box will come with a QR code for a cooking video demonstration to follow; as well as fun and insightful bonus video content so that you can get to know the chefs a little better.

Guests also have the option to add on a bottle of wine as curated by the restaurants' respective sommeliers. To share the love with the wider community, a portion of the proceeds will be donated each week to a charity organisation of the chefs' choosing.

Off Menu At Home will debut with a menu by chefs Jim Löfdahl of Embla and Agustin Balbi of Andō. Previously the head chef of Frantzen's Kitchen for five years, Löfdahl recently revamped the venue into Embla, which is now guided by an altogether more personal take on Nordic cuisine, with fresh seasonal ingredients at the fore. Meanwhile, Andō's deft weaving of Spanish x Japanese influences is a tapestry of Balbi's own journey around the world, resulting in an exemplary, thoroughly sophisticated fine dining experience.