23 Apr 2023 By May Ng
A Fusion of Culinary Artistry: Rêveri’s First Four-Hands Collaboration with RH Fine Dining
Hong Kong’s culinary scene is set to be taken to new heights with an exciting new collaboration taking place on 4 to 6 May at Rêveri’s warm and sophisticated space. Following its successful opening in the heart of Sheung Wan last November, the gourmet Pan-Asian restaurant will be joining forces with RH Fine Dining in its first four-hands dinner. Delight in this unique dining experience, which matches Rêveri’s ingredient-forward gourmet creations with RH Fine Dining’s premium ingredients, curated by celebrity chef Rania Hatoum and Rêveri’s own Chef John Law.
The eight-course menu, priced at HK$1,680 per person, is available exclusively during this three-day collaboration, showcasing a thoughtful medley of Chef Rania and Chef John’s cooking styles. Indulge in the bold briny flavours of Chef Rania’s signature Caviar Tart with foie gras mousse and chive crème fraîche, before refreshing your palate with Chef John’s bright and invigorating presentation of Scallops with a yuzu miso sabayon, and the popping candy-crusted Pigeon Yakitori with pickled daikon and fresh truffle.
For heartier mains, bask in the decadence of Chef Rania’s vibrant Golden Bowl (pre-order +HK$588), which tops black truffle foie gras riso with opulent layers of A4 Kagoshima Wagyu, Hokkaido uni, Osetra caviar, ikura, and 18k gold flakes, and Chef John’s Amadai Fish served with celtuce and Sichuan pepper salt.
Conclude with the light and fruity Japanese Melon Mousse with whisky cream cheese, which satiates the senses with its base of whisky cream cheese and vanilla sponge cake. Every dish has been created with meticulous attention to detail, each paired with fine wines selected by Rêveri’s in-house sommeliers.
Caviar tart
Celebrated for his stylish yet unpretentious interpretation of Pan-Asian fine-dining, Hong Kong-born Chef John is well-versed in crafting simple yet forward-thinking dishes that appeal to Hong Kong’s cosmopolitan crowd, combining western cooking styles with Asian flavours. He pays a special attention to detail in each of his recipes, presenting bold and balanced flavours in simple yet elegant plating.
Born and raised in Hong Kong to an Egyptian father and a Chinese mother, Chef Rania’s international upbringing developed her appetite for fine foods. She developed a strong passion for cooking in New York City, mastering French cuisine, and dedicated two years of her time to learning about Japanese cuisine in Tokyo. Upon returning to Hong Kong, she pursued her culinary dreams with the inception of RH Fine Dining, a members-only private kitchen serving French-Japanese cuisine, and eventually the launch of Tarte.
Immerse in one of the city’s most anticipated culinary collaborations and delight in an evening of unparalleled culinary artistry at Rêveri from 4 to 6 May. Reservations for this exclusive dining experience can be made ahead of time via Rêveri’s website.
Hong Kong’s culinary scene is set to be taken to new heights with an exciting new collaboration taking place on 4 to 6 May at Rêveri’s warm and sophisticated space. Following its successful opening in the heart of Sheung Wan last November, the gourmet Pan-Asian restaurant will be joining forces with RH Fine Dining in its first four-hands dinner. Delight in this unique dining experience, which matches Rêveri’s ingredient-forward gourmet creations with RH Fine Dining’s premium ingredients, curated by celebrity chef Rania Hatoum and Rêveri’s own Chef John Law.
The eight-course menu, priced at HK$1,680 per person, is available exclusively during this three-day collaboration, showcasing a thoughtful medley of Chef Rania and Chef John’s cooking styles. Indulge in the bold briny flavours of Chef Rania’s signature Caviar Tart with foie gras mousse and chive crème fraîche, before refreshing your palate with Chef John’s bright and invigorating presentation of Scallops with a yuzu miso sabayon, and the popping candy-crusted Pigeon Yakitori with pickled daikon and fresh truffle.
Chefs John and Rania
For heartier mains, bask in the decadence of Chef Rania’s vibrant Golden Bowl (pre-order +HK$588), which tops black truffle foie gras riso with opulent layers of A4 Kagoshima Wagyu, Hokkaido uni, Osetra caviar, ikura, and 18k gold flakes, and Chef John’s Amadai Fish served with celtuce and Sichuan pepper salt.
Conclude with the light and fruity Japanese Melon Mousse with whisky cream cheese, which satiates the senses with its base of whisky cream cheese and vanilla sponge cake. Every dish has been created with meticulous attention to detail, each paired with fine wines selected by Rêveri’s in-house sommeliers.
Celebrated for his stylish yet unpretentious interpretation of Pan-Asian fine-dining, Hong Kong-born Chef John is well-versed in crafting simple yet forward-thinking dishes that appeal to Hong Kong’s cosmopolitan crowd, combining western cooking styles with Asian flavours. He pays a special attention to detail in each of his recipes, presenting bold and balanced flavours in simple yet elegant plating.
Born and raised in Hong Kong to an Egyptian father and a Chinese mother, Chef Rania’s international upbringing developed her appetite for fine foods. She developed a strong passion for cooking in New York City, mastering French cuisine, and dedicated two years of her time to learning about Japanese cuisine in Tokyo. Upon returning to Hong Kong, she pursued her culinary dreams with the inception of RH Fine Dining, a members-only private kitchen serving French-Japanese cuisine, and eventually the launch of Tarte.
Brioche
Immerse in one of the city’s most anticipated culinary collaborations and delight in an evening of unparalleled culinary artistry at Rêveri from 4 to 6 May. Reservations for this exclusive dining experience can be made ahead of time via Rêveri’s website.
Opening hours: Monday to Saturday | 12:00pm – 3:00pm, 6:00pm – 10:30pm
Address: 20-24 Mercer Street, Sheung Wan
Reservations: reservation@reverihk.com
Tel: +852 6778 7278
Website: reverihk.com