Cover Chef Nokx Majozi of The Pie Room by Holborn Dining Room, Rosewood London (Photo: Handout)
Chef Nokx Majozi of The Pie Room by Holborn Dining Room, Rosewood London (Photo: Handout)
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The hotel is bringing talents from across the globe to deliver great food—and food for thought—to Hong Kong's gourmands
Coinciding with Art Basel 2023, Rosewood Hong Kong has rolled out a packed schedule of four-hands dinners featuring prominent names locally and internationally, as well as culinary masterclasses on a range of topics, in celebration of its fourth anniversary.
Titled "Rosewood Artistry", the campaign sees each of the hotel's F&B venues join forces with a partner that shares the same philosophy. At Chaat, chef Manav Tuli and Vicky Lau of Tate Dining Room and Mora—both winners of Tatler Dining's Chef of the Year accolade—will be presenting a menu of Indian and French-Chinese creations reflective of their respective styles.
At Henry, chef Mario Tolentino welcomes fellow Californian, Timothy Hollingsworth of Los Angeles restaurant Otium, to his kitchen. Trained at The French Laundry and winner of Netflix's The Final Table cooking competition show, Hollingsworth will be serving dinner over three nights with Tolentino with a menu centred around American smokehouse traditions.
Above Chef Mario Tolentino of Henry (Photo: Rosewood Hong Kong)
Chef Mario Tolentino of Henry (Photo: Rosewood Hong Kong)
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Lovers of Shunde cuisine will want to make a beeline to The Legacy House, where chef Li Chi-Wai will be cooking alongside Peter Situ of Lingnan House in Rosewood Guangzhou. The two chefs will apply their modern understanding of Cantonese and Shunde gastronomy in a menu available in The Legacy House's private dining rooms, as well as select specials served in the main dining room.
For Italophiles, The Dining Room by Bluhouse and Asaya Kitchen have you covered. The former will be collaborating with Boris Campanella of Hôtel de Crillon in Paris for a French-Italian dinner over three nights, while the latter welcomes Matteo Temperini from Rosewood Castiglion del Bosco from Siena, Italy for a dinner menu that celebrates the best of Italian produce.
Meanwhile, pastries get their due at Holt's Cafe and The Butterfly Room. Chef Nokx Majozi from Rosewood London's The Pie Room brings her pie-making prowess in special dishes at Holt's Cafe; while sweet tooths will gravitate towards a thematic afternoon tea set by Parisian pastry chef Matthieu Carlin that's inspired by the Jardin d’Hiver at Hôtel de Crillon.
See also: A food lover’s guide to Macau
Above A cocktail from Scarfes Bar (Photo: Rosewood London)
A cocktail from Scarfes Bar (Photo: Rosewood London)
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Finally, a nightcap is called for at Darkside, which will be taken over by Martin Siska of Scarfes Bar. Located in Rosewood London—which just so happens to be celebrating its 10th anniversary—Scarfes Bar's new cocktail menu will be debuted at Rosewood Hong Kong's resident cocktail bar to the tunes of live jazz band Nick and Kitty La Roar.
But it's not all just fervent gorging and imbibing, as a roster of masterclasses promise to school attendees in the finer things in life. Whether it's a sake tasting hosted by Elliot Faber of Sake Central, a caviar crash course by Caviar House and Prunier, tips on truffles from Mathieu Trellu of Aléna Truffle, or pie preparation with The Pie Room's Majozi, there's more than enough to keep your mind—and your tummy—fed.
For more information on Rosewood Artistry, click here.
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Gavin Yeung is a Hong Kong-based writer and was the editor at Tatler Dining. He has written across the realms of F&B, design, fashion and travel, with a focus on in-depth profiles and experiential features. Previously, he held editorial positions at Hypebeast, Soho House and Vogue Hong Kong. He’s also a keen photographer and aspiring home bartender, and is constantly thinking of original, Cantonese-inflected (and occasionally questionable) cocktails to shake up. Follow him on Instagram at @gaviny.
