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Chefs Antimo Maria Merone and Maxime Gilbert go back to basics with an eight-course menu focused on the quintessential Mediterranean seafood stew
No childhood spent on the Mediterranean is complete without fond memories of eating bouillabaisse, a hearty stew comprised of the catch of the day simmered alongside vegetables and served family-style with plenty of bread and sides. In the third chapter of Tatler Dining Kitchen at KIN Food Halls, chefs Antimo Maria Merone of Estro and Maxime Gilbert of Écriture come together for a radically pared-back menu of eight dishes which riff on this perennial delicacy, serving guests as they would in their own homes for three nights between October 31st and November 2nd.
Both are recognised arbiters in the world of fine dining. Merone arrived in Hong Kong in 2012 to work alongside chef Philippe Leveille of the highly regarded L’Altro, before moving to Macau in 2014 to open 8 1/2 Otto e Mezzo Macau with Umberto Bombana. After a six-year stint in which he led the restaurant to its first Michelin star, Merone returned to Hong Kong to open Estro in September last year, where he has since honed in on a highly personal and minimalist style of Italian cooking. And at Écriture, Gilbert has plied his French-Japanese cuisine based on the act of writing since the restaurant opened in 2018, where he and his team have maintained a two-Michelin-star rating for the past three years.
Basically Bouillabaisse: Estro x Écriture
This three-night-only pop-up will mark the first time that the two chefs have worked together; and the second time that Merone has cooked at Tatler Dining Kitchen—with his first time spanning March to May of last year, where he married his Italian roots with Chinese and Japanese culinary influences.
Basically Bouillabaisse—as the menu it titled—will be a total departure from the usual degustation-style menus of the two chefs' respective restaurants. "It will be like we're cooking for our friends," says Gilbert. "It's something totally unexpected, and will never happen in our restaurants."
To this end, the exact menu will be kept secret, with diners encouraged to place their trust in the two chefs for an intimate and memorable night. Merone and Gilbert will prepare a traditional bouillabaisse, with each successive dish made from the individual elements of the bouillabaisse until all the components have been used up. The two chefs will be cooking without the help of their kitchen teams, and as such, no wine pairing will be provided.
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Available exclusively for World & World Elite Mastercard cardholders*, the eight-course menu will be priced at HK$1,280 per person (minimum booking for two people; final price subject to service charge).
The dinner will take place on October 31, November 1 and 2, 2022 at 6.30pm (last course served by 9.30pm). Please note that the menu will not be able to accommodate seafood allergies.
*We accept World and World Elite Mastercard only. Check the full list of valid cards here to ensure you have an applicable card to make a reservation. Electronic payment is safe, convenient and fast.
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Tatler Dining Kitchen at KIN Food Halls, 2/F Devon House, Taikoo Place, 979 King’s Road, Quarry Bay, Hong Kong
