Singaporean chef Edward Voon of Auor is introducing a new pop-up private kitchen celebrating Singaporean cuisine called The Laksa Club. Launching in time for Chinese New Year on February 9, with a reunion dinner-style menu for HK$988 per guest, this unique experience will continue throughout 2024. The menu includes Singaporean delights including Sri Lankan chilli crab, sambal pomfret, Hainanese chicken rice and prawn laksa noodles to present the essence of Peranakan, Malay, and Hokkien flavours in one meal. Priced at HK$888 per person, with a minimum of four guests and a requirement of two days’ notice for preparation, The Laksa Club offers an intimate dining experience in private rooms or at the chef’s table, accommodating up to ten guests. Bookings for The Laksa Club are essential.

Caprice, the esteemed French restaurant at the Four Seasons Hotel Hong Kong, is set to host a culinary extravaganza from January 17 to 20, in celebration of executive chef Guillaume Galliot’s 20th anniversary in Asia. This event is headlined by Galliot alongside 26 acclaimed chefs from around the world. The collaboration offers a series of four tasting menus, each priced at HK$3,988 per person. Joining Galliot will be Caprice’s chef de cuisine Suveg Kavatkar and pastry chef Yann Riedmuller. Each night, six other guest chefs will contribute to a unique tasting menu to showcase a varied range of culinary styles and flavours.

The lineup of chefs includes, among others, Mathias and Thomas Sühring from Sühring, Bangkok; Christophe Hay of Fleur de Loire, Blois; the Pourcel brothers from Jardin des Sens, Montpellier; Bruno Verjus of Table - Bruno Verjus, Paris; Vicky Lau from Tate Dining Room, Hong Kong; Nicolas Lebec of Villa le Bec, Shanghai; Sergio Herman from Belgium; Julien Royer of Odette, Singapore; and Riccardo La Perna from 8½ Otto e Mezzo Bombana, Macau. With a galaxy of culinary stars in attendance, we’re expecting a dazzling display of gastronomic brilliance.

As we usher in a new year, Hansik Goo announces the development of chef Park Seung-hun being promoted to the restaurant’s head chef. In celebration, Park, together with the distinguished Mingoo Kang who will be coming in from Seoul, is launching a new nine-course tasting menu. Priced at HK$1,480 per person, the menu will be a journey through the nuanced flavours of Korean culinary tradition. Aside from the new menu, Kang is also set to release his cookbook, Jang, named after the Korean word for sauce or paste. The publication promises to be a treasure trove of knowledge, delving into the vital role of ‘jang’ in Korean cuisine and its potential to transform both Korean and Western dishes. 

On January 19, The Foundry Asia in Hong Kong is set to host a culinary event in collaboration with Plantin Kaviari and Perrier Jouët. This exclusive dining experience will be headlined by a takeover at Rêveri by Eat and Cook from Kuala Lumpur, a restaurant rapidly gaining acclaim for its modern take on Malaysian cuisine. Chef-owner Lee Zhe Xi’s menu, a homage to Malaysia’s rich culinary heritage, is priced from HK$1,380 with eight courses including his signature Egg & Toast, XO chilli lobster, smoked pork ribs with herbs and claypot rice, and Apam Balik 3.0, complemented by a Perrier Jouët pairing.

Rêveri
Address: Ground Floor, 20, 24 Mercer Street, Sheung Wan, Hong Kong

The Dining Room by BluHouse at Rosewood Hong Kong is offering a new winter offering that showcases the rich, hearty flavours of the season. Embracing sustainably sourced ingredients, chef de cuisine Giovanni Galeota has created a menu with a range of Italian dishes, such as La Tartelletta, a delightful Italian pumpkin tart topped with Kaluga caviar, Agnolotti alla Genovese, a twist on the traditional Naples condiment, Coral Grouper Cernia e Caciucco, which features a wild-caught fish with a tomato bruschetta crust and sauce made with fish bones and lobster. Additionally, The Dining Room offers two new set menus: L’Assaggio, a five-course experience at HK$988, and La Degustazione, a longer seven-course indulgence at HK$1,288, both with optional wine pairings.
 

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