Rooftop bar Skye at The Park Lane Hong Kong, a Pullman Hotel is inviting British celebrity chef Gary Rhodes to put together a three-course lunch menu and an eight-course dinner menu as part of an exclusive five-day event next month. A tasting menu and afternoon tea set will also be available.
From September 25-29, diners will be able to sample dishes including foie gras with blackberries, hazelnut and sesame brittle, sticky pork belly with lobster tortellini, and roast lamb loin with spiced aubergines and confit new potatoes, among others.
Rhodes has received an Order of the British Empire (OBE) for his services to the hospitality industry, having prepared meals for royalty, celebrities and athletes.
Where Skye at The Park Lane Hong Kong, a Pullman Hotel
When September 25-29, 2017
How much? HK$390+ (US$50+) for lunch; HK$900+ (US$115+) for dinner +HK$650 (US$83) for wine pairing
Meet your maker
Intercontinental Hong Kong’s new seafood restaurant, Rech by Alain Ducasse, is putting together a one-night wine dinner menu led personally by Domaine Weinbach winemaker, Eddy Leiber-Faller.
The menu will feature six of Leiber-Faller’s family’s wines as part of a five-course dinner, among them a 2015 Pinot Gris Reserve Particuliere paired with bonito fish, peanut and soft chilli, and a 2014 Pinor Noir Reserva paired with a line-caught turbot with girolle fungus, shallots and tomato. Leiber-Faller will provide introductions to each of the wines as they are served to guests.
Domaine Weinbach is located at the bottom of the Schlossberg hill in France’s Alsace region and was acquired by the Faller brothers in 1898.
Where Rech by Alain Ducasse, at Intercontinental Hong Kong
When September 12, 2017
How much? HK$1,788+ (US$228)
Four Seasons Hotel Hong Kong is collaborating with Taiwan-based chef Lam Ming Kin next month as part of a pop-up restaurant collaboration it will be hosting at The Lounge.
Chef Lam will be serving up signature dishes from two of his modern French restaurants, Chou Chou and Longtail, from September 19 to 23.
These typically include umami-led dishes with French ingredients fused with Taiwanese flavours, such as seared abalone (cooked in a sous vide water bath) with a “three cup” sauce that includes Taiwanese herbs, or the whole roasted duck with spiced orange glaze, turnip and thyme that serves between two to four people.
Where The Lounge at Four Seasons Hotel Hong Kong
When September 19 to 23
How much? HK$1,580+ (US$202+) for tasting menu /HK$2,280+ (US$291+) for roast duck
Following a black truffle-themed pop-up menu, restaurant and wine bar 12,000 Francs in Hong Kong’s Soho district has moved on to English East Anglian beef.
The eatery’s new pop-up menu features sharing starters as well as non-beef dishes including smoked king salmon, clams and coral trout. The main attraction, though, is the 28-day dry-aged Picanha rump steak with gai lan (Chinese broccoli), anchovy, ricotta and smoked Valencia almonds.
Designed for two diners, the multi-course meal is available until September 11.
Where 12,000 Francs, 43a Elgin Street, Soho, Central
When Until September 11, 2017
How much? HK$450 (US$57.5)