Cover White asparagus served with mussels stuffed with Kaviari Oscietra caviar | Photo courtesy of Ta Vie
White asparagus served with mussels stuffed with Kaviari Oscietra caviar | Photo courtesy of Ta Vie
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From exciting chef collaborations to new and limited-time-only menus, these are all the events and happenings that you should know about this week
Following exciting announcements, including the unveiling of the Michelin stars for Hong Kong and Macau, the city continues to thrill with new events occurring in the dining world. This week, we see another long list of restaurants welcoming international chefs and collaborations as well as product launches and limited edition menus.
So, whether you're looking to savour French cuisine in May, sample a sustainable-forward menu in June, or plan to visit two bar takeovers this long weekend, there's much to keep your schedules busy. Keep scrolling for more.
In case you missed it: chefs Agustin Balbi and Ricardo Chaneton launch TacOmakase at Rosita, Chinesology celebrates Hong Kong flavours and more
A three-star celebration
Above Chef Hideaki Sato
Above Peach resin crystal and fresh mangosteen and coconut yoghurt sorbet
Chef Hideaki Sato
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As the first new Hong Kong restaurant to be crowned with three Michelin stars in three years, Ta Vie is celebrating this milestone ahead of its 8th-year anniversary with the launch of an exclusive pairing menu with Maison Mumm RSRV Champagne and Plantin Kaviari. Highlights of the menu include Aori squid and avocado tartare with Beluga Imperial caviar, and Japanese white asparagus with mussels stuffed with Oscietra caviar. These dishes will be paired with a tailormade RSRV Blanc de Blancs 2015 cocktail, curated by renowned mixologist Jade Lau, and RSRV Blanc de Blancs 2015 neat. The dessert, peach compote topped with peach resin crystal, fresh mangosteen and coconut yoghurt sorbet, will also be served with the Blanc de Blancs 2015. The limited-time menu is available from May 11 to May 30 for HK$2,980 per person.
See also: Michelin Guide 2023 unveils Hong Kong and Macau stars
A green future in gastronomy
Above Simon Rogan
Above Michihiro Haruta
Simon Rogan
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This June, two recipients of the Michelin Green Star in the UK and Tokyo will come to Roganic Hong Kong, also a Michelin Green Star awardee, to present two exclusive dinners on June 10 and 11 only.
The international guest chef collaboration will see celebrated British chef Simon Rogan of three-Michelin-starred L’Enclume (known for its sustainable approach and use of hyper-seasonal produce) and Japanese chef Michihiro Haruta of two-Michelin-starred restaurant Crony (a Tokyo-style French restaurant also commended for its sustainability efforts) join forces to offer a thirteen-course dinner that is geared towards their shared passion for local, organic, and seasonal ingredients, all the while illustrating a progressive and more sustainable future for dining.
The dinner is available at HK$2,980 per person with dishes such as Hokkaido ikura and tuna tartlet, and Ishikawa sweet shrimp with carrot created by Crony as well as young pigeon with whey onions and Boltardy beetroot and whipped liver cornetto by Roganic to look forward to. A wine or soft pairing is also available with a selection of rare wines curated by the Roganic team to sample.
Chick this out
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The Hong Kong outpost of Yakitori Yamato, a renowned chicken skewer specialist from Osaka, and Kushiage Nagura, a skewer izakaya from the same region, have teamed up to offer a limited-time collaborative menu this May. Featuring fresh ingredients directly imported from Japan, the menu comprises fried skewers (kushiage) and chargrilled yakitori, along with appetisers, salad, soup and more, with Yakitori Yamato’s chef Tadashi Ogura and Kushiage Nagura’s executive chef Kazuhiro Nagura at the helm. Priced at HK$2,180 per person, the menu is available for three seatings each day (12pm, 6pm, 8.30pm) from May 1 to 6.
Yakitori Yamato, Shop No. 3-8, The Oakhill, 28 Wood Road, Wan Chai, Hong Kong; +852 5239 2899
Let the fun be gin
Above Edgarito Santillan of Honky Tonks will be at Call Me Al
Above Devender Sehgal of The Aubrey will be at Mostly Harmless
Edgarito Santillan of Honky Tonks will be at Call Me Al
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Stranger & Sons, the debut gin crafted by Third Eye Distillery in Goa, is celebrating its launch in Hong Kong with not one, but two takeovers this weekend. Made with nine different Indian spices and botanicals (the majority of which are sourced from nearby spice plantations) including native citruses such as Indian bergamot and Ghondoraj lime, the gin offers bright aromatics with warm, sweet and spicy undertones.
The two events will host Edgarito Santillan of Honky Tonks at Call Me Al, where he will be offering Indian Gimlets, while Devender Sehgal of The Aubrey pours Gibsons at Mostly Harmless. Whether you plan to visit one venue or head to both, the events will take place from 8pm to 11pm on Sunday, April 30.
Call Me Al, G/F, 123 Queens Road West, Sheung Wan, Hong Kong
Mostly Harmless, 1/F, 110 Queen’s Road West, Sai Ying Pun, Hong Kong
French ami
Above (Left to right) Chefs Guillaume Barcaval , Nicolas Boutin and pastry artisan Michele Abbatemarco
(Left to right) Chefs Guillaume Barcaval , Nicolas Boutin and pastry artisan Michele Abbatemarco
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To celebrate French May—an arts festival organised by the Association Culturelle France in Hong Kong that runs from May to June, Gourmet Dining Group (the restaurant group behind Arbor and Épure, among others) will launch a series of culinary events. To kick it all off, on May 26 and 27, Ami’s executive chef Nicolas Boutin will welcome chef Guillaume Barcaval and pastry artisan Michele Abbatemarco from Tokyo's one-Michelin-starred restaurant Est for a two-night-only event. Together, the three chefs—all protégés of acclaimed French chef Michel Troisgros—will present an exclusive menu that offers modern French cuisine influenced by Japanese terroir and produce.
Highlights from the menu include some revived recipes that Barcaval experienced while working with Troisgros, including a langoustine dish with chickpeas and lardo which is not currently available at Est along with signatures from the restaurant such as tofu dashi sprinkles sauce. Meanwhile, desserts created by Abbatemarco showcase organic fruit from small producers as well as natural honey from different regions of Japan. Exclusive to Hong Kong, the chartreuse mousse with yoghurt sorbet and tarragon granita is inspired by the ile flottante (floating island) French dessert, which will round off the experience.
Dinner is available on May 26, while lunch and dinner are available on May 27. The six-course degustation is priced at HK$2,688 per person for lunch only and the eight-course degustation is priced at HK$3,388 per person for lunch and dinner, both of which can be paired with an additional wine programme for HK$1,500 per person.
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