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

Top of the Pop-Ups

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Above Chef Aleksander Baron
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Above Chef Gal Ben-Moshe

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

Autumn in Italy

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Above Pumpkin ravioli

Testina is making the most of the season with the finest autumn produce from Italy, showcasing it in new menus for lunch and dinner. Highlights include a belly-warming soup made using chestnuts from Campania in southwestern Italy with leek, Jerusalem artichoke and white wine; braised and flavourful beef oyster blade; rich ravioli stuffed with oven-roasted pumpkins from Mantua in northern Italy; and new pasta dishes such as wild boar pappardelle and hare tagliolini, among others.

Testina, 3/F, 8 Lyndhurst Terrace, Central, Hong Kong; +852 2798 0668

See also: The Best Italian Restaurants in Hong Kong

A Second Release

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Above Le King Crab with caviar and crustacean jelly at L’Atelier de Joël Robuchon
Tatler Asia
Above Écriture's cepes head stuffed with amaebi souffle

Dom Pérignon unveils its latest Vintage 2004 Plénitude 2, which was set aside for longer maturation, with three members of the Dom Perignon Society from Amber, Écriture and L'Atelier de Joel Robuchon. The newest Dom Pérignon Society member, Julien Tongourian of L’Atelier de Joël Robuchon, joins chefs Richard Ekkebus of Amber and Maxime Gilbert of Écriture. To celebrate the launch, all three restaurants will offer a “Second Life” menu or dish to pair with the Champagne that is inspired by a significant moment or mark in their career.

At Écriture, Gilbert has created a special dish which is part of the tasting menu and comes paired with a glass of Plénitude 2. The dish features cepes head stuffed with amaebi souffle, braised in a mushroom and prawn bouillon complemented by pickled garlic cream and espelette chilli jelly.

Over at L’Atelier de Joël Robuchon, Tongourian presents an extravagant four-course menu (HK$18,000 for 4 pax with a bottle of Dom Pérignon Vintage 2004 - Plénitude 2) inspired by Joël Robuchon’s spirit and commitment to perfecting dishes. This includes Le King Crab with caviar and crustacean jelly; Sologne Imperial caviar over a crispy poached egg; red grouper with Dom Pérignon Champagne sauce and caviar; and Le Bouchon with bubbly pink Champagne, cranberry coulis and chestnut. 


What's the Scoop?

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Above Tru Niagen gelato

Imagine eating gelato that is not only good for your body but also for the planet and we'd tell you to stop dreaming. Yet Tru Niagen—a lactose and cholesterol-free gelato that holds the nutritional benefits of a cellular health supplement—has made that dream come true.

Made with animal-free dairy (whey protein), Tru Niagen helps to boost and maintain cellular health with a revolutionary micronutrient that increases the level of NAD+ (the coenzymes that determine the speed of ageing) which are critical in generating energy throughout the body and enabling them to function properly. What's more, animal-free dairy is a kinder and greener way to enjoy gelato since its production requires less water, energy and emissions.

Tru Niagen is now available at selected ParknShop and City’Super locations across Hong Kong and comes in eight superfood-inspired flavours including black sesame and black bean; mixed berries and black goji; red date; orange and dark chocolate, ginseng and more.

Work Those Buns

Tatler Asia
Above Shake Shack x Lane Eight collaboration

To celebrate its fourth year in Hong Kong, Shake Shack is mixing food with footwear and collaborating with Lane Eight for a limited-edition version of the Trainer AD 1s. The white shoes are brightened up with green laces, a custom sock liner and burger, fries and milkshake-shaped shoe charms. Priced at HK$980, the shoes are made with eco-friendly materials that are free from animal products. 

Shake Shack will also be hosting rooftop workouts along with live DJ sets with beer from Brooklyn Brewery and treats at the IFC Mall venue on November 5. An exclusive kiwi sea salt lemonade is also available for one day only. The first 50 customers that purchase the Shake Shack x Lane Eight trainers or join one of the workout sessions are also eligible to receive custom Shake Shack x Lane Eight goodies and Shake Shack treats.

Shake Shack, Shop 4018, 4/F, IFC, 8 Finance Street, Central, Hong Kong

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