Cover Daniel Humm of Eleven Madison Park (Photo credit: Letizia Cigliutti)
Daniel Humm of Eleven Madison Park (Photo credit: Letizia Cigliutti)
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The world’s first plant-based restaurant with three Michelin stars will be at Asaya Kitchen from November 14 to 18
The term ‘plant-based’ is often whispered with a touch of scepticism in culinary circles but introduce ‘Eleven Madison Park’ into the conversation, and it’s instantly transformed into a headline-worthy topic, rife with gourmet intrigue and editorial buzz. From November 14 to 18, Rosewood Hong Kong is hosting New York’s distinguished, three-Michelin-starred, Eleven Madison Park at Asaya Kitchen in a symbiotic display of luxury and sustainable commitment.
Led by Swiss chef-owner Daniel Humm, who announced that Eleven Madison Park’s menu would become entirely plant-based in 2021 and is outspoken about the imperatives of changing our food systems—taking his insights to platforms such as the United Nations Climate Change and the Global Citizen Summit, guests can expect dishes where the vegetable is not a mere sideshow but the main event.
Above The interior of Eleven Madison Park in New York
The interior of Eleven Madison Park in New York
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The eight-course tasting menu, priced at HK$3,988, will echo some of the New York restaurant’s signature dishes while celebrating locally sourced, organic produce. And for those with a penchant for the grape, pairings by Eleven Madison Park’s wine director Gabriel Di Bella promise to elevate the experience further. Public dinner reservations will be available on November 14, 15 and 17 with full menu details presented closer to the date.
Sunflower with summer beans, epazote and savoury
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The residency coincides with Eleven Madison Park’s 25th anniversary and underscores the sentiment that sustainability and top-tier culinary experiences can, and should, coexist. The drive to positively impact local communities and the broader environment is a commitment from both Rosewood Hong Kong and Eleven Madison Park, and as a significant gesture, Humm will also engage with budding chefs at the Hong Kong Vocational Council’s International Culinary Institute, imparting his knowledge and passion for green living and plant-based cuisine.
Asaya Kitchen
Permanently closed
6/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
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.
