Cover (Source: Whey)
(Source: Whey)
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From a new oat milk brand to immersive theatre dinners, these are the food and drink happenings that you should know about this week
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Here Today, Gone Tomato
Above My Own House Tomatoes, Basil Cold Sabayon (Source: Caprice)
Above Parmesan Tarte Riviera (Source: Caprice)
My Own House Tomatoes, Basil Cold Sabayon (Source: Caprice)
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Bringing a little fruity slice of France to Caprice, chef Guillaume Galliot has created two new dishes using tomatoes from his home garden to close out the summer months. This annual tradition, which requires Galliot's mother to send out kilos of organically grown tomatoes every summer sees 10 different varieties this year. The tomato season, however, has been short due to weather conditions and the two dishes—one for lunch and one for dinner—will only be available until the end of September.
At lunch, the Parmesan Tarte Riviera is available as an appetiser and features a buttery cheese cookie which is brushed with basil sauce before it is topped with a variety of fresh tomatoes, tomato marmalade, black olive dust, pickled cucumber, and bright lemon confit. For dinner, a more elaborate dish called My Own House Tomatoes, Basil Cold Sabayon is available on the signature menu. This refreshing dish is served with layers of vibrant tomato jelly, basil sabayon, and an assortment of tomatoes which is enhanced by balsamic vinegar, olive oil and basil.
Make Whey for Autumn
Above Kagoshima A3 Wagyu beef (Source: Whey)
Kagoshima A3 Wagyu beef (Source: Whey)
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Whey is ready to roll into the next season with a new tasting menu that features the best of autumn's harvest. Sourced from local farms and sustainable suppliers, the menu showcases produce such as fresh spot prawns from Hokkaido flavoured with calamansi zest and prawn oil, and topped with longan, pickled red onion and ulam raja, or king's salad, a common plant found in South East Asia. The dish comes with Petrossian caviar served tableside.
Other seasonal highlights include a remained bak kut teh dish in the form of a roasted white peppercorn and pork broth infused with pu’er and cinnamon, served with smoked bamboo pith and porcini mushroom; Kagoshima A3 Wagyu beef marinated in petai bean miso; and golden eye snapper with 35-year-old Shaoxing wine and roasted fish bone sauce topped with marinated fish trout roe.
Dining Detectives
Above Guinness beef short ribs (Source: Popinjays)
Above Baked apricot (Source: Popinjays)
Guinness beef short ribs (Source: Popinjays)
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The Murray’s rooftop restaurant and bar, Popinjays, is putting on a series of immersive theatre dinners in the next few months, commencing with An Unsolved Heist on September 29. As you attempt to work out who has stolen a multibillion-dollar piece of art at an auction, a five-course meal created by chef de cuisine Lexine Hepworth will be served to the table. The menu includes the Golden Egg cradled in a crispy nest topped with caviar, slow-braised Guinness beef short ribs and honey-glazed baked apricots paired with tonka bean ice cream, among other dishes. Expect some serious detective work as guests are named and invited to ask the characters questions in order to solve the mystery.
It's Not Dairy? Get Oat of Here!
Above (Source: Oatside)
(Source: Oatside)
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Singaporean oat milk brand Oatside is now available in Hong Kong. The plant-based, dairy-free "milk" has already generated quite a buzz across Asia, having launched in Malaysia, Taiwan, Japan, Korea, Thailand, Philippines and Indonesia. The brand has launched three varieties including a rich and creamy barista blend oat milk that is ideal for lattes and cereal; flavourful chocolate oat milk using Indonesian-African cacao beans; and oat milk made with dark-roasted Turkish hazelnuts and chocolate, all of which are made with Australian oats and natural spring water.
Developed by Singapore native Benedict Lim during the pandemic, Oatside is the first oat milk brand to come out of Asia and after tasting it on its own, and in tea and coffee, definitely hits the mark when it comes to taste and texture. Not to mention that it's free from artificial flavours, gums, emulsifiers, preservatives or colourings, to ensure you're getting a quality alternative to dairy that isn't full of chemicals. Oatside can be purchased online at HKTV Mall, at select supermarkets in the city such as Wellcome, APiTA and UNY stores, as well as some coffee shops.
Positano Dreams
Above (Source: Osteria Positano)
(Source: Osteria Positano)
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Osteria Positano, as seen last year at the Primavera Ad Amalfi pop-up experience in Tai Kwun, returns this season to bring Amalfi Coast vibes to Hong Kong once more. This time, the pop-up will take place at Osteria Marzia as part of Black Sheep Restaurants’ 10-year anniversary celebrations on September 15, 22 and 29 with a four-course menu that celebrates the seaside region and its ocean bounty, curated by executive chef Luca Marinelli and his team.
The menu is designed for sharing with an assortment of antipasti such as fresh hamachi and smoked baby tuna, followed by pasta including spanner crab linguine with chilli and lemon, and Boston lobster calamarata with cherry tomatoes. Larger dishes of salt-baked sea bream, Sicilian-style caponata, and a mixed leaves salad with sweet and tangy agrodolce dressing are served to the table before a finale of desserts such as baba al rum with limoncello chantilly and freshly churned gelato completes the experience. Visit 10anniversary.com.hk for more information and pop-up reservations.
Turning a New Beef
Above Soirée Gastronomique (Source: Bifteck)
Above Crabe à Mitaine (Source: Bifteck)
Soirée Gastronomique (Source: Bifteck)
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For those who love beef and seafood, Bifteck is offering two new limited-time menus that celebrate the best of both worlds this autumn. The first is a four-course dinner tasting menu, named Soirée Gastronomique au Bifteck, which allows diners to indulge in beef-inspired dishes such as Boston lobster barley risotto topped with either Kyoto Princess Wagyu carpaccio or blue mussels. The menu can also be enjoyed with supplementary dishes such as 20-day dry-aged Australian Wagyu beef tongue done three ways or snow-aged Wagyu for an additional price.
The second, a five-course menu called Crabe à Mitaine du Bifteck, is the upcoming feast made for hairy crab lovers. Available from October 1, on Sunday to Thursday between 6pm and 10pm (a two-day pre-order is required), the tasting menu features the likes of the refreshing hairy crab with ginger ponzu jelly, otokomae tofu puree and Hokkaido uni; botan ebi and spot shrimp tartare with hairy crab soup udon; and slow-cooked chargrilled pigeon or grouper served with hairy crab risotto.
Bifteck, 23/F, QRE Plaza, 202 Queen’s Road East, Wan Chai, Hong Kong; +852 2246 8805.
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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.
