From new menus to gelato that is good for you and the planet, these are the food and drink happenings that you should know about this week
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Top of the Pop-Ups
Test Kitchen is hosting two three-day pop-ups at Basehall 2—the Central food hall's second phase—with two international chefs this winter. The first pop-up (HK$1,480 per guest) will take place from November 24 to 26 with Polish chef Aleksander Baron, previously of Solec 44 and Zoni in Warsaw, while the second pop-up (HK$1,580 per guest) runs from December 7 to 9 with Israeli chef Gal Ben-Moshe of Prism in Berlin.
Baron will serve a Slavic-style menu that highlights his unique take on eastern European cuisine, with inspiration from his culinary experiences in Tel Aviv, Seoul, Paris, Barcelona and beyond. Highlights from his eight-course menu include Kapuśniak, a Polish sauerkraut soup with smoked pork bell; the seafood headcheese dish with lobster, yellowtail and duck blood, and ozory, or tongue in Polish, paired with horseradish.
Baron will then pass the baton to Ben-Moshe who offers a nine-course menu inspired by the historic dishes of the Levant (Eastern Mediterranean region of Western Asia). Dishes include a lamb tartare with caviar and quail yolk; locally-caught grouper with unripe grapes, verjus beurre blanc and shrimp XO sauce; and smoky ribeye with grilled cabbage and yellow dates.
Test Kitchen Central, Basehall 2, LG/F, Jardine House, 1 Connaught Place, Central, Hong Kong