Ovolo Central’s Groundbreaking Flagship Vegetarian Restaurant VEDA Is Now Open

VEDA, Ovolo Central’s flagship vegetarian restaurant, is now open in the ultra-conveniently located Ovolo Central on Arbuthnot Road. The meat-free bar and eatery is a ground-breaking concept and sets a new standard for mindfulness in the hospitality business.

 

VEDA, which comes from the Sanskrit word “vid”, meaning “to know”, represents knowledge and wisdom of both eastern and western cultures and ingredients, bringing them together in a dazzling menu, best enjoyed sharing-style. The restaurant’s joy-delivering vegetarian plates have been curated by world famous vegetarian chef Hetty McKinnon, and supplemented with a creative injection of Ovolo Hotels Founder Girish Jhunjhnuwala’s favourite plates. Each and every dish is made with noble products treated with passion and love.

The list of craveable vegetarian treats is endless, making for a colourful and diverse family-style meal. Must tries include moreish Nepalese Ricotta and Spinach Momos (HK$78) served with smoked chilli and tomato achaar — guaranteed  to have diners fighting for the last piece — and Pani Puri (HK$78), textural celebrations of classic Indian flavours courtesy of Ovolo’s renowned Peter Pan entrepreneur.

Soul-comforting foods like Miso Soy Ramen Soup (HK$120) with generous toppings of Asian greens, tofu, and a stunning pickled egg, and vegan-friendly VEDA New World Congee (HK$50/88) made with brown rice and quinoa, shiitake, finished with spicy oil and kale chips must not be missed, but VEDA-loyalists already know to save room for the pièce de résistance: the Baked Aloo Gobi (HK$78/130) cauliflower has been talk of the town since Ovolo’s VEDA preview last year, and is sure to continue in its legacy as a bona fide showstopper.

VEDA’s vibrant plates are best accented with a selection of soups, sides, dips and breads, and capped with dessert. A vegan cashew Fig Cheesecake (HK$70) with a delectable caramel sauce, and a beautifully plated Dark Sponge Cake and Passion Fruit Mousse (HK$70) promise to send guests home with skip in their step.

VEDA’s plentiful a la carte selection is supported by a bar menu that includes an extensive range of Australian wines, with 13 wines available by the glass, beautifully shaken craft cocktails and select beers.

THE RITZ-CARLTON, HONG KONG

Do you believe in pink? Café 103 at The Ritz-Carlton, Hong Kong joins hands with Givenchy to launch Givenchy I Believe in Pink Afternoon Tea running from February 1 to March 31, 2019. The collaboration marks Givenchy Beauty’s first launch of afternoon tea offers.

From the haute couture gowns a la Hubert de Givenchy to the label’s exquisite makeup range, pink has been ubiquitous in the Maison’s heritage and history. It is not only a manifestation of femininity but also an assertion of independence and uniqueness.

Inspired by Givenchy’s newly released Le Rose Perfecto lipstick collection, Executive Pastry Chef Richard Long interpreted the kaleidoscopic of pink hues into delectable sweets.

The afternoon tea set includes scone, five sweet items and four savory items. Highlighted items put a whimsical spin on classic desserts such as tarts and verrines. The expertly crafted gourmet bites captured the beauty of Le Rose Perfecto’s iconic hues from Glazed Beige to Timeless Pink and Cosmic Plum.

Pink Kiss, for example, is no ordinary strawberry tart, but a painstakingly crafted work of art infusing strawberry confit and a generous portion of strawberry mousse, topped with an alluring lip-shaped chocolate art. Create your own perfect glossy pout with the tube filled with raspberry glaze.

With an eye-catching velvety presentation, Soothing Red is another tantalizing treat you won’t be able to resist. The crispy raspberry bits and the soft-and-smooth raspberry cream on top create a harmonic symphony of textures. Heavenly rich chocolate cream inside the white chocolate shell is balanced to perfection with the refreshing raspberry jam.

Be inspired by Perfect Rose – the lychee rose verrine that is going to win every lady’s heart. Rose mousse, almond cake, lychee jelly and the amazingly buttery raspberry crumble are layered in a glass cup, topped with a piece of chocolate with the Givenchy’s iconic logo on it.

Named after Givenchy’s campaign I Believe in Pink, the pink guava and vanilla cake features two layers of vanilla sponge cake with pink guava jelly and vanilla mousse in between. Decorated with a pink guava glaze, this beautifully layered cake is pleasing to eyes as much as to the palate.

Audacious yet elegant, Givenchy’s Le Rose Perfecto collection fulfills your wildest fantasies of the pink universe. The collection of lip care and lip color products in genuine pink leather offers nourishing, smoothing and plumping action by infusing shea extract for maximized hydration and shine. The lipsticks also contain hyaluronic acid spheres which can increase their volume by 50 times, resulting in visibly more beautiful and fuller lips.

Guests who enjoy the Givenchy I Believe in Pink Afternoon Tea set will be eligible to redeem a special gift set including a mini Le Rose Perfecto lipstick and a luxury travel kit of beauty essentials at all Givenchy beauty counters (DFS counters excluded) in Hong Kong. A total of 10 lucky guests will also have a chance to win a full size Le Rose Perfecto lipstick- details will be announced on Givenchy Hong Kong’s official Facebook Page.

Be pleasantly surprised on Valentine’s Day with a limited edition mug for guests who order the tea set on February 14, 2019

 

Givenchy I Believe in Pink Afternoon Tea

Venue: Café 103, Level 103, The Ritz-Carlton, Hong Kong
Time: 3:30pm – 5:30pm
Date: February 1 to March 31, 2019
Price: HK$398 per set

Additional HK$30 for a cup of hibiscus ginger tea

For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email at restaurantreservation.hk@ritzcarlton.com.

 

ROMANTIC RENDEZVOUS AT HUGO’S

When it comes to love, actions speak louder than words. Surprise your significant other with a dreamy candlelit rendezvous this Valentine’s Day at Hugo’s, the European restaurant which celebrates its 50 years of culinary excellence in town this year. An extravagant six- course dinner is presented by Executive Sous Chef Josef Gallenberger to spoil your palate on this romantic occasion.

Surrounded by the enchanting atmosphere, patrons may first indulge in a unique homemade appetiser,

Hokkaido scallop degustation with trout caviar, spiced butternut squash, herb crème fraiche and radish. The scallop is prepared in three different ways: tartare, pan-fried and marinated as ceviche, all in small portions and presented fancily. Another refreshing starter is the glazed Spanish Carabineros prawn with grilled asparagus, heirloom tomato, bell pepper and finger lime, in which the freshness of the prawn is enhanced by the balanced sweet and sour flavours of the tomatoes and citrus fruit. Before taking a sip of the basil foam soup with chorizo, burrata and tortellini, ladies may be tempted to snap a photo of this beautifully crafted gastronomy.

For mains, Chef Josef has curated two palatable delights: the crispy pan-fried Atlantic halibut with fennel, bacon, pearl onion, beetroot and tarragon foam and tender US Bison Tournedos Rossini with French foie gras, black truffle, parsnip, forest mushroom, heirloom carrot, fig and port wine jus. The prior dish is matched with lightly flavoured garnishes to bring out the freshness in the fish, while the latter offers a perfectly harmonised taste of wild beef and black winter truffle, which is especially appealing to meat connoisseurs.

Sweets are undoubtedly the essence of Valentine’s Day. Our Pastry Chef, Gary Lau, uses the prevalent options of chocolates and strawberries, adding a contemporary twist of matcha to create the delicate wild strawberry and pomegranate parfait with Valrhona Opalys chocolate and matcha mousse. This love-inspired sweet and creamy dessert accompanied by a homemade sorbet is designed for couples to sink into the sweetness of love and forget the world outside on this special evening.

The Valentine’s Day dinner menu is available on 14 February 2019 at HK$1,488 per person with a complimentary glass of Champagne.

Hugo’s is an authentic European fine-dining restaurant serving traditional Western cuisine prepared only with the finest ingredients available. Table-side cooking is the icon of the restaurant.

Opening Hours

Lunch:
Monday thru Saturday: Noon – 2:30 PM
Sunday: 11:30 AM – 3:00 PM
Dinner:
6:30 PM – 11:00 PM daily
Address: Lobby Level, Hyatt Regency Hong Kong, Tsim Sha Tsui
For reservations, please call +852 3721 7733 or book via the hotel website.

AULIS BY SIMON ROGAN

Aulis Hong Kong, the brainchild of renowned British chef Simon Rogan, has opened for soft launch in the heart of Causeway Bay. As Simon Rogan’s first international restaurant venture, Aulis is a branch of his revolutionary chef’s table and development kitchen, bringing a taste of two-Michelin-starred L’Enclume to Hong Kong. In February, Simon and his team will open their second Hong Kong venture Roganic – mirroring Simon’s one Michelin starred London restaurant of the same name.

The 12-seater Aulis comes to Asia after the successful launch of Aulis Cartmel within L’Enclume in the Lake District in 2016. This followed with the opening of Aulis London in 2017 as a standalone development kitchen for Rogan’s London-based team of chefs at Roganic, which opened in January 2018. Roganic achieved a Michelin star only nine months after opening with Head Chef Oli Marlow at the helm.

With five restaurants already to his name, including 2 Michelin Starred L’Enclume, 1 Michelin Starred Roganic and 1 Michelin Starred Rogan & Co, Chef Simon Rogan’s inaugural international dining destination Aulis Hong Kong offers an up-close and personal experience with the season’s freshest produce in a multifunctional high-tech space.

The Aulis Hong Kong Experience

Aulis Hong Kong invites guests to surrender their senses to the creativity of the chefs. Expect the unexpected; an evening of fast-paced dynamism, entertaining theatrics and intimate interactions, as chefs utilize the world’s most advanced kitchen equipment to create highly progressive dishes personalized to the tastes of only 12 guests at a time. The ever-evolving 10 course creative menu (with up to 15 course servings) offers guests the opportunity to immerse themselves in Rogan’s unique culinary vision first-hand, and is currently priced atHK$1,480+10% per guest, with an additional HK$680 for the wine pairing experience. There is also an option for a non-alcoholic drinks pairing, priced at an additional HK$380+10%.

With the goal of maintaining long-term relationships with farms in the New Territories, Aulis Hong Kong’s current experience highlights seasonal local ingredients combined with Rogan’s savoir faire. A dish that reflects his dedication to local ingredients is the Grilled Salad, which uses vegetables from local farms grilled over cherry-wood embers, resulting in a beautifully charred and smoky flavour. The salad is elevated further with truffle custard, elderflower vinaigrette and a savory sauce made from Westcombe cheese. Homemade Soda Bread, a traditional bread from Ireland not commonly served in Hong Kong is paired with homemade cultured butter. The pairing libation of choice is Japanese sake from Tsuki no Katsura, one of the oldest breweries in the Fushimi area of Kyoto.

The Sea Urchin Custard is a guaranteed crowd-pleaser, made with two of Hong Kong’s beloved premium ingredients: sea urchin and caviar. Notably, the caviar is specially created under the Simon Rogan brand by renowned caviar house Petrossian. Another exceptional dish from the current menu is Five Flavour Cod Fish, created from a codfish flash-steamed for a minute and a half, then blowtorched. The cod sits on a bed of black garlic purée, with a complex sauce made with seaweed, the bones of the codfish, and an infusion of spices including vanilla, licorice, orange, lime and mint (the five flavours). The dish is finished with a topping of roasted red cabbage glazed in its own juices.

The Dry-Aged Beef is simply seared and rested, served with an aromatic roasted leek and a roasted onion topped with dots of garlic and onion purée. The flavourful sauce is made from beef bones thickened with beef fat, and the side of melting ragu is made from beef cheeks. The rich red meat dish pairs wonderfully with a glass of 2015 vintage Syrah from Mullineux.

This season, dessert includes a refreshing British-inspired homemade Stout Ice Cream with chestnut, molasses and burnt milk crisp, with the added touch of a signature Pink Lady Apples Apple Tart to end the Aulis Hong Kong experience.

Roganic Hong Kong Opening this February 2019

A modern and buzzing food destination, Hong Kong is the ultimate site for this city-centric take on a farm-to-table restaurant concept. With a focus on fantastic natural wines and fresh, seasonal  ingredients, Roganic Hong Kong is the continued success story of its two-year pop-up in London’s Marylebone as the first international outpost in Asia. Equipped with an award-winning team of chefs, Roganic aims to carry over elements of Simon Rogan’s two-Michelin-starred L’Enclume whilst adapting to the local palate in fun and eccentric ways. Roganic Hong Kong is set to open in late February 2019 as a complementing sister venue to Aulis Hong Kong.

Stay tuned for more information on Roganic’s opening in Hong Kong in February 2019 in Causeway Bay, a unique and innovative dining experience like no other.

Restaurant Information

Address: Shop 8, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong

Email: reservations@aulis.com.hk

Website: www.roganic.com.hk/aulis    

Tel: +852-2817-8383

Facebook Page – www.facebook.com/AulisHongKong

Instagram: @AulisSimonRogan & @AulisHongKong

Capacity: 12 pax only

 

1 Michelin star Chef Stefano Masanti return to Si Simply Italian in January

The Michelin Guide Hong Kong Macau 2019 has been announced on December 11th. Most of the star-rated restaurants on the list have long been the famous high-end restaurants in the city. With endorsement by Michelin, it is hard to find a seat in those restaurants recently and the cost of dining is high. In fact, from time to time, there are foreign Michelin star chefs to come to Hong Kong and have short-term cooperation with restaurants, just like Si Simply Italian at D2 Place, it is their third times that invited Chef Stefano Masanti who is from Il Cantinone, a 1 Michelin star restaurant in Italy. Chef Stefano will bring us the real Italian flavors with a 5 courses price-friendly dinner from 17 to 22 January 2019 at Si Simply Italian.

The visit of Chef Stefano at Si will divided in two part, from 17 to 20 January, Si will serve the 5 courses set dinner that we introduce below. For 21 and 22 January, Chef Stefano will go early morning to the local HK markets to choose the best ingredients that can match his idea of Italian cuisine using fresh local products. This event is a special two days only and the dishes will be totally different from the 5 courses set dinner.

For the set dinner, Chef Stefano got the inspiration of this menu from “Winter theme”. Veggies like the artichokes and pumpkins are typical ingredients of currrent season in Italy. The dishes are prepared to warm your bodies and soul.

You can choose to enjoy the dinner with high quality wine pairing by Nobili vini from Valtellina. The Sassella, Inferno and Sforzato are high level wines offered at the incredible price of HK$198 for the pairing. During the first event Si partner with Nobili vini in January 2018, the wines were totally sold out.

 

WHISK

WHISK Invites a Japanese Owner Chef Junichi Nakamine of One Michelin Star La Kanro

Ingredient-driven Western restaurant of The Mira Hong Kong, WHISK, which serves dishes prepared with an eclectic choice of premium and often hard to find Japanese ingredients, will host a two-nights only pop-up on 22 & 23 February with a Japanese Guest Chef Junichi Nakamine who owns a One Michelin Star gem La Kanro in the foodie metropolis of Osaka.

Having honed his skills at 3 Michelin Star strongholds in Paris including L’Astrance (consistently on the World’s 50 Best list), as well as The Market of Jean-Georges Vongerichten, Chef Junichi Nakamine excels in modern French cuisine served with Asian flair. “The Chef is always trying to think up flavours that people won’t tire of,” say the MICHELIN GUIDE (KANSAI) experts of Chef Nakamine, having awarded the newcomer with One Michelin Star for the first time in 2017.

Seasonality reigns at La Kanro as one could expect from any reputable Japanese Chef: in the spring, the signature dish is a lobster spring roll garnished with flowers; in autumn, it is cold tournedos Rossini. Playfully fusing contemporary French cooking techniques and Japan’s seasonal ingredients Chef Nakamine keeps the use of oil and salt to an absolute minimum, adding a touch of sourness or bitterness with delicate vinegars and carefully picked herbs to bring balance to the dishes served in small plates as part of ever-changing and always innovative tasting menus.

At WHISK, on two exciting nights of refined culinary encounters, Chef Nakamine will present an 8-course menu featuring sublime combinations of ingredients and flavors such as White Asparagus with 3 Colors of Couscous, Steamed Grouper with Chorizo Soup, Beef and Black Olive with Oyster Rice and Flower Chip. The menu is further paired with creative and bold wine picks from the Old World by Enoteca, a destination for wine lovers in Hong Kong.

Guest Chef Junichi Nakamine will showcase his Michelin-starred cuisine at WHISK exclusively on February 22 & 23, at dinner from 6:30pm – 10pm, available at HK$1,280 for 8 courses with 7 glasses of wine pairing.

DINNER MENU BY GUEST CHEF JUNICHI NAKAMINE

Amuse

Potato

Alma Cru Cuvee Brut Bellavista Franciacorta NV (Italy)

Couscous

White Asparagus

Domaine De Terres Blanches Sancerre 2016 (France)

Flan

Shrimp, Green Curry

Wittmann Rheinhessen Estate Riesling Trocken 2016 (Germany)

Fish

Chorizo

Capannelle Rosato 2014 (Italy)

Sandwich

Pigeon

Domaine Roux Pere Et Fils Saint Aubin 1er Cru Les Perrieres 2016 (France)

Beef

Black Olive, Oyster

Chateau Cap d’Or Saint Geotges St. Emilion 2014 (France)

Pudding

Pistachio, Coffee

La Spinetta Mosacto d’Asti Bricco Quaglia 2017 (Italy)

Strawberry

Mascarpone, Macadamia Nuts

All prices are subject to 10% service charge.

www.lakanro.jp

 

5/F, The Mira Hong Kong, Mira Place, 118 – 130 Nathan Road, Tsim Sha Tsui, Kowloon
Booking Enquiries: 2315 5999 or dining@themirahotel.com and online www.themirahotel.com

Musashi by Aman debuts at Aman Tokyo, Japan

Opened in October 2018, Musashi by Aman is the exciting latest culinary addition to Aman Tokyo. Located on the 34th floor of the urban sanctuary with views of the capital’s skyline and, on a clear day, Mount Fuji in the background, Musashi introduces traditional and authentic style sushi to the hotel’s culinary offering, and together with the hotel’s existing dining outlets, Arva, the Café by Aman, and the Lounge by Aman, cements Aman Tokyo as a must-visit gastronomic destination for any travelling foodie. Helmed by renowned Master Chef Hiroyuki Musashi, Musashi by Aman seats just eight guests at a Hinoki wooden counter, offering an intimate experience and the opportunity to view the sushi artisan at work up close.

With Aman established globally as a byword for brilliant design, Musashi by Aman was conceived to bring together not only the finest sushi and sake, but also some of the very best in Japanese craftsmanship. The restaurant’s interior, designed by the acclaimed Yukio Hashimoto, and features a stunning eight-seat counter fashioned from hinokicypress. The small corridor leading to the entrance was created by preeminent stonecutter Masatoshi Izumi; and the stucco wall is by artisanal plasterer Naoki Kusumi. Sake comes served in Edo kiriko glasses – each piece bearing a spectacular pattern, hand-cut by Toru Horiguchi. The beautiful plates have been custom made by ceramicist Shigeo Tanaka, while the traditional Japanese lacquerware comes from Wajima.

 

Both guests of the hotel and non-residents can expect a culinary experience that is authentic and transporting, and inspired by Tokyo Bay and the abundance of seafood it once provided the citizens of Tokyo. The sushi served at Musashi by Aman is of the traditional Edomae style, which has its roots in the Tokyo Bay area just a stone’s throw from the hotel (Edo is the old word for Tokyo, whereas mae refers to waterfront). In the Edo period, sushi was sold at bustling kiosks and prepared right in front of the customers – a form of supremely fresh street food. The reputations of the city’s oyakata were built on skill and trust – absolute prerequisites when dealing with Japan’s famously discerning fishermen, who to this day only sell the very best seafood to chefs they can be sure will do it justice.

Edomae sushi is characterized by the use of vinegared rice, or shari – an age-old technique developed to enhance the flavour and keep the food fresh at the kiosk. Musashi’s rice truly captivates the palate – the result of absolute attention to detail, or as he puts it, the ability “to feel the outline of every grain before adjusting the amount of salt, vinegar and water according to the season, temperature and even the time of day.”

Reflecting the creativity of its namesake chef as well as the authenticity of Edomae sushi, Musashi uses only the finest ingredients. Every morning, Chef Musashi hand selects the freshest seasonal fish and seafood from the newly opened Toyosu Fish Market. Reflecting authentic Edomae style, sushi is prepared using ‘shari’ rice soaked in white vinegar, and cooked ‘al dente’. Sushi is paired with eight kinds of specially selected sakes including the exclusive Musashi Sake produced by Niizawa Brewery in Miyagi.

Musashi by Aman serves sushi in the Japanese tradition of Omakase. Translating to ‘I leave it to you’, Omakase gives the chef creative freedom to choose the menu for his guests. The sushi course served at Musashi by Aman comprises eight tsumami (appetisers) and 10 nigiri. The menu is fixed, but differs each day – a traditional concept known in Japan as omakase, or “chef’s choice”. Indeed, the offering is entirely dictated by the quality of the seafood that has been caught, because chefs who work under this system refuse to work with anything but the very best of what is available. Within the world of sushi, omakase is a hallmark of quality; in other words, chefs with the skill, connections and experience to source and work with a wider array of premium seafood.

 

The drinks menu at Musashi by Aman features eight types of premium sake – including a wonderfully balanced Hakurakusei (junmai daiginjo) created exclusively for Aman Tokyo by the renowned Niizawa Brewery in Miyagi. The standout drink is undoubtedly the Musashi by Aman-branded sake, produced by the most experienced artisans at the same brewery. With a rice-polishing ratio of 7%, it is one of the purest sakes in existence – a drink that goes perfectly with sushi, and can be defined by its depth ofumami, Japan’s elusive “fifth taste.”

 

A highly respected figure in Tokyo’s culinary scene, and renowned for his expertise, dedication and innovation in the art of sushi, Chef Musashi started his career, which spans over 30 years, as a sushi chef at his father’s sushi restaurant, and opened his own restaurant – the lauded Sushi Musashi which earned Musashi a Michelin star – in Tokyo’s trendy Aoyama district in 2009. The attention to detail Chef Musashi pays to every piece he creates, is second to none, from meticulously measuring to rinsing, seasoning and steaming. Closing his legendary establishment to join Aman Tokyo and lend his name to the new restaurant illustrates Chef Musashi’s deep affinity with Aman, as he joins Aman Tokyo seeking to elevate his craft to the next level.

Musashi by Aman is open from Monday to Saturday for dinner. There are also two larger tables, seating four people each, for bigger parties. Aman Tokyo also has two private dining rooms available for intimate events.

Dining at Aman Tokyo

Musashi by Aman cements Aman Tokyo’s position as a must visit gastronomic destination in Tokyo for any devoted foodie. Arva, Aman’s first culinary concept incorporating a dining experience that celebrates Italy’s simple ingredients and bold flavours, and stays true to its Italian heritage while incorporating the finest local ingredients such as Sagamihara eggs and Yamanashi Nakamura Farm guinea fowl. The menu is unique to Aman Tokyo, and is in keeping with the Aman philosophy of seamless integration with each destinations’ cultural and geographical setting.

Meanwhile the Café by Aman, provides an intimate space whose classic French menu and natural surroundings evolve with each season. The menu serves casual French fare tucked within the Otemachi Forest – an oasis of green in the metropolis at the foot of the hotel building. A carefully selected wine offering complements the dishes, ranging from galettes and traditional bistro cuisine to seasonal plates.

For a more casual dining experience, and situated in the iconic Aman Tokyo lobby, the Lounge by Aman offers all-day dining in a space that was designed to resemble the inside of a traditional shoji paper lantern. Floor-to-ceiling windows offer unbeatable views of the Tokyo skyline, high above the Imperial Palace Gardens. The Lounge by Aman also serves afternoon tea, something that has become somewhat of an institution in Tokyo.

All restaurants at Aman Tokyo welcome guests and non-residents alike.

To watch a video of Musashi at Aman Tokyo and Chef Musashi at work, please click here.

 

Hennessy Presents “Rediscovering the Taste of Hong Kong”

Paying Tribute to Guangdong Culinary Art with Michelin-starred Ying Jee Club and Yee Tung

Hennessy presents the “Rediscovering the Taste of Hong Kong” campaign to showcase the fascinating pairing of the world’s finest cognacs and local Michelin-starred cuisine during the festive season. The new tantalising seasonal menus are designed by the chefs of two-Michelin-starred Chinese restaurant Ying Jee Club and one-Michelin-starred Yee Tung Heen using the best seasonal ingredients and cutting-edge appliances from Gaggenau, the German manufacturer of high-end home appliances. While diners savour the impeccable dishes, they can also explore the diversified beauty of Hennessy cognacs, indulging in the beautiful harmony of distinctive flavours.

A Tradition of Perfection: Siu Hin Chi, Executive Chef of Ying Jee Club
For over 37 years, Executive Chef Siu Hin Chi has led many Michelin-starred kitchens, such as Tang Court and Duddell’s. With almost 20 Michelin stars under his belt over the past decade, his talent and skills have been widely recognised. This year, his incredible team at Ying Jee Club received two stars again in the Michelin Guide Hong Kong Macau 2019. An expert on seafood, both fresh and dried, Chef Siu has been pursuing excellence in presenting the best-in-class Guangdong classics.

 

 

Yee Tung Heen – Traditional Braised Pork in Braised Pear with Abalone, Dried Octopus x Hennessy X.O

The nourishing pear perfect for the dry season is given a fragrant twist by being steeped in the rich sauce infused with the essence of pork and abalone. The fat of the pork softens the dried octopus and highlights its tantalising flavour. Diners are invited to embark on a gourmet journey by enjoying the incredibly tender, savoury yet sweet pork first, followed by the juicy pear and the luscious abalone from South Africa. The delectable contrast between the richly layered flavours and succulence is finely balanced by the refined peppery and fruity tastes of Hennessy X.O, completing the sensational pleasure.

 

 

 

A Refined Taste of Elegance: Yiu Bik Sun, Chef de Cuisine of Yee Tung Heen

Having worked in Shanghai, Beijing and Singapore, Master Yiu has been a frequent winner in various international cooking competitions, such as the prestigious Hong Kong International Culinary Classic and Gourmet Master Chefs. With his ingenious menu, Yee Tung Heen received one Michelin star in the Michelin Guide Hong Kong Macau 2019. From the overall design to the pairing of gourmet dishes with Hennessy X.O, every detail manifests the chef’s passion for excellence.

 

 

Ying Jee Club

(From now till end of February)

Shop G05 & 107-108, Nexxus Building, 41 Connaught Road Central, Hong Kong Tel: 2801 6882
Yee Tung Heen

(From now till end of February)

2/F, The Excelsior Hotel, 281 Gloucester Road, Causeway Bay Tel: 2837 6790

 

The Flying Elk is Ready to Delight Guests with its New Menu

With every new year comes a new beginning – and this month, The Flying Elk is taking this attitude to heart by launching a brand new menu with expanded à-la-carte offerings and a dinner tasting menu, straight from the minds and hearts of world-renowned three-Michelin star Executive Chef Björn Frantzén and Head Chef Jim Löfdahl. Chef Björn himself will be flying into Hong Kong to present this new menu with an exclusive dinner on January 23rd before the menu launches publicly onJanuary 24th.

Since its opening in June 2018, The Flying Elk Hong Kong has taken guests on a sentimental journey through its Nordic heritage with beautiful food made to enjoy with friends and family, all within a cosy and casual setting. The restaurant’s new menu aims to deepen this journey with a new range of dishes that put a playful twist on classic European comfort food, while still retaining The Flying Elk’s ethos of refined casual dining.

To ensure that every palate has a satisfy experience, the culinary team is introducing a wide selection of new starters and main courses, many of which are fan-favourite dishes at The Flying Elk in Stockholm.

Start your meal off on a high note with the indulgent – yet surprisingly light – Foie Gras and Chicken Liver Parfait with brioche, onion chutney and champignon de Paris. Follow this with the signature Veal Schnitzel “Björn Frantzén”, served crispy and hot with with potato confit, beurre noisette, anchovy, red wine jus, deep-fried capers and petit pois salad for a modern update; or, the Fish & Chips “TFE”, a quintessential European dish that has been spiced up with the addition of skinny fries, curry remoulade, pickles and grilled lemon. For something more decadent, the Ox Ribs Rossini, pan-fried ox ribs served with buttered bread, foie gras, sauce bordelaise, green beans, onion gratin & truffles.

To top it off, end your meal with one of The Flying Elk’s new variety of sweet treats, such as the heartwarming Sticky Toffee Pudding drizzled with beurre noisette and ginger butterscotch sauce.

In the midst of these new additions, regular guests need not worry as they will still find their all-time favourites on the new menu, including the ever-popular Roasted Scallop with scrambled egg, truffle, beurre noisette, crispy potato and smoked soy, which is now a starter, and the Roasted Chicken & Lobster “Pot-Au-Feu”.

With so many unique offerings on the menu, it seems only fitting to offer different formats for guests to enjoy them. For more flexibility, guests can choose between ordering à la carte or opting for a tasting menu priced at HKD595/pp, which includes six of the restaurant’s most exciting snacks and dishes, plus an optional wine pairing of 4 wines selected by The Flying Elk’s Sommelier for an additional HKD365/pp.

Chef Björn and Chef Jim’s introductory dinner is now available to book via reservations@theflyingelk.hk. For those who are unable to attend, the restaurant’s new à-la-carte menu will be available for lunch and dinner, and the tasting menu will be available for dinner, both starting from January 24th. Book your table now by emailing reservations@theflyingelk.hk to try this delicious new menu!

Fini’s by Red Sauce Hospitality Set to Open in Historic Wan Chai This Month

Fini’s, from pioneering restaurant company Red Sauce Hospitality, will launch this month on historic Stone Nullah Lane in Wan Chai. Stone Nullah Tavern, which currently occupies the prime location, will make way for a new brand of Italian-American favorites.

 Fini’s will be dishing out New York-style pizza from a signature open-flame hearth, heaping helpings of homemade pasta, and hospitality. Located on an intimate corner opposite Wan Chais historic Blue House Tenement, Finis is the place to eat while taking in this famous neighborhood. With the pizza hearth situated in the bar, classic Italian inspired cocktails, wines by the carafe, backed by a classic soul soundtrack, and a dining room that accommodates large groups and families, Finis works for any casual occasion.

Guests can expect interiors inspired by mid-century Italian Taverns and pizzerias from New York and New Jersey with vintage neon signage. An exciting cocktail program promises to continue the popular legacy of Stone Nullah Tavern’s thriving bar which is well-known for being one of the hottest watering holes in the city.

 Antipasti will include Gnocco Fritto, delectable airy deep-fried pizza dough served with a signature red sauce, and Fried Calamari seasoned with Homemade Old Bay and served with an ‘nduja-laced marinara. Cold starters include raw Cherrystone Clams with Fini’s cocktail sauce and the group’s signature Homemade Burrata.

 The pastas, all priced at HK$88, are not to be missed. Those who have visited other Red Sauce Hospitality restaurants will rejoice at familiar menu items like Linguini Fini’s beloved Pappardelle Nose-to-Tail Bolo and the popular Fettuccine Funghi. New creations include Orecchiette Salsiccia with homemade fennel sausage, and Duck Egg Raviolo filled with rich and runny duck egg yolk and ricotta, finished with vodka sauce.

 Fini’s New York-style pizza, cooked in an impressive custom-built copper dome oven custom built for Fini’s will caramelize Fini’s authentic pizza to crispy perfection. Situated in the bar, the oven will elevate Fini’s SoHo already famous and much loved pizza to new heights.

 Fini’s will also serve an array of specials, introducing Eggplant Parmigiana Supreme with burratini, Porchetta with crispy skin and stuffed with herbs, plus a mouthwatering Sunday Supper featuring an antipasti platter, insalata, spaghetti with red sauce, and meats topped with a rich Sunday gravy – a true crowd-pleaser.

 “We are very excited to showcase Fini’s to loyal customers and new visitors alike. We pride ourselves on delicious food, excellent value and impeccable service. Fini’s will deliver an unforgettable dining experience that will keep people coming back for more,” says Todd Darling, Founder of Red Sauce Hospitality.

 Soho favorite, Linguini Fini, will also transform into Fini’s restaurant complete with a revamped back patio and an updated façade.Fini’s dishes will be rotated seasonally and incorporate both homegrown and locally-sourced organic ingredients throughout. 

Fini’s Wan Chai
69 Stone Nullah Lane, Wan Chai

Restaurant 12:00pm – 10:30pm
Bar 12:00pm – 1:00am


Fini’s Soho
49 Elgin Street, SoHo

Breakfast 8:00am – 12:00pm
Lunch 12:00pm – 3:00pm
Dinner 4:00pm – 10:30pm
Brunch 12:00pm – 4:00pm