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

LIMEWOOD NEW SUMMER RECIPE WONDERS

Summer has officially arrived in Hong Kong and Limewood is launching an exciting new menu to celebrate. Helmed by Group Corporate Chef, Russell Doctrove, continuous experimentation with flavours, techniques, ingredients and cooking methods gives Limewood its standout unique, creative dishes. Drawing from his Caribbean background, and the team’s complete love for Thai flavours, they have incorporated South American cooking techniques to new dishes in an attempt to create something truly unique.

Whilst some of the classics have be left untouched – such as the 48hr Charred Beef Ribs, Limewood Guacamole and Charred Whole Sea Bream, the menu has been spiced up with an array of latest new dishes.

This refreshing menu embraces the hot season by incorporating in-season ingredients such as lobster, soft shell crab and spring lamb. Letting the natural tastes of ingredients speak for themselves, the dishes will take guests on a culinary world tour inspired by flavours from South East Asia, Hawaii, South America and the Caribbean.

Soft Shell Crab Salad and Pacific Lobster Salad comprise of some of the freshest seafood, featuring homemade ponzu mayo, yellow curry mayo, grapefruit and avocado. Looking for something a little meatier? Try the Barbecued New Zealand Lamb Rack served with Penang curry, green peppercorns, fragrant herbs and Kaffir lime or the Whole Roasted Free-range Jerked Chicken with caramelized pineapple and mango habanero sauce.

Alongside the main courses, Limewood is also offering a selection of new appetizers and side dishes that also take advantage of the seasonal ingredients, such as Fried Fish Tacos with Chipotle Mayo, Braised Purple Cabbage and White Onion, Chicken Wings with Lemongrass and Black Garlic Charcoal Aioli, Smashed Potato with Cumin and Dried Mango and Smokey Coleslaw in a Paprika Yogurt Sauce.

To compliment these tasty new dishes, the Limewood bar has lots to offer. From shaken margaritas, craft beers and cider to barbeque-inspired cocktails.

Like Limewood’s food menu, the cocktails also incorporate some of the freshest ingredients on offer – using herbs and fruits such as pomegranate, calamansi, jalapeño, kaffir lime and fresh watermelon – to name just a few.

Positioned right on one of the best beaches on Hong Kong Island – Repulse Bay, Limewood lets you enjoy the tropical side of Hong Kong life – all day, everyday. If you’re looking for award winning cocktails, a family friendly menu in an idyllic location, offering the freshest seafood or just a space to relax and catch up with friends, Limewood has it all.

Restaurant Info:

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IZA the Alfresco Gem Moderne Japanese Culinary Experience

IZA the Alfresco Gem Moderne Japanese Culinary Experience Available at Elements

IZA opened its door at Civic Square of Elements, the magnet of the finest restaurants in the Kowloon peninsula, on 26th June, 2017. IZA is the short form for the Japanese gastropub “Izakaya”, a casual and welcoming rendezvous that offers a leisurely atmosphere for guests to wind down and relax. Helmed by Mr. Jin Suzuki, the Executive Chef of the funky rock & roll restaurant Fujiyama Mama and the artistic art gallery cum diner HON10, IZA sophisticatedly combines classic Japanese Izakaya with contemporary bar where guests can immerse themselves in fine food and good vibes.

IZA offers a massive selection of skewers, Izakaya specialties, sashimi and sushi, salad, grilled and fried dishes, donburi and desserts. Diners can indulge in various delectable renditions of some of the most premium Japanese imported ingredients meticulously selected by the talented culinary team, including Kumamoto pork, Kyushu chicken wing and wagyu. “Binchotan” is used in the grilling process of the skewers. Burning at an ultra-high, lasting temperature, food is grilled to perfection with all the natural flavours and juiciness well locked under the crispy skin.

IZA boasts a comprehensive array of beverages, apart from draft beer, Japanese and international bottle beers and wines, sake, shochu, and plum wines are also available at the bar. Special cocktails designed by the talented bartenders contain fresh colours and flavours that dominate the artistically-presented glasses, notable selection includes Shochu Sangria, a tropical drink putting together various kinds of fresh fruit, shochu and red wine, offering a refreshing and light flavour that flawlessly complements the cozy atmosphere of IZA. Happy hour is available for guests to unwind and escape from the stress after a whole day of busy work.

Patrons who are looking for some real good fun must listen to the carefully selected playlist consisting of both old rock & roll songs and pop songs. Guests will be amazed by the chemical effect generated from the relaxed ambience and song list.

Decorated with wooden furniture, IZA’s subtle interior is an intriguing comparison with the hustle and bustle of the city beyond the concrete walls. Resembling the design of local Japanaese Izakaya, its design encompasses a range of different types of elements, from wooden bar tables to stone crave décor on the walls and the open-air patio, IZA is a chic venue that seems to defy categorization where intimate dating, business luncheons and gatherings are all welcomed. Embark on a mouth-watering journey at IZA, where it is designed with the same vibrancy as Japanese people, culture and cuisine, and evokes a cosy, contemporary vibe.

Restaurant Info:

Address: Shop R011, Roof Level, Civic Square Elements, 1 Austin Road West, Tsim Sha Tsui
Telephone: +852 2522 1800
Email: info@iza.com.hk
FB/IG: iza.izakaya
Opening Hour: Monday to Sunday, 11:30am to 11pm

For more information, please visit www.epicurean.com.hk

INTRODUCING JI TERRACE BY THE SEA, BALI

Ji Terrace by the Sea at Hotel Tugu Bali is a contemporary Japanese and Asian fusion restaurant and bar, with panoramic views over the Indian Ocean at Canggu Beach. The cuisine at Ji is inspired by traditional cooking styles from Japan, as well as other East Asian countries, focusing on the classical arts of grilling (robata) and sushi to bring beautifully delicate flavors of Asia to guests’ tables.

JI Terrace by the Sea’s accomplished team of Japanese & Asian-trained chefs, led by Chef Colin Buchan (previously of Gordon Ramsay restaurants in London as well as Jason Atherton’s Pollen in Singapore and personal chef to David and Victoria Beckham), have used their creative flair to create dishes that are global, contemporary & playful. The primary focus is on the exploration of exotic flavors from Japan, as well as Indonesia, India, Thailand as well as other regions of Southeast Asia. Using only the freshest local produce, the aim is to create a fascinating fusion of flavors that are at the same time comforting and heartwarming; an all-day dining experience that is both delicious and healthy, allowing for a few sinful desserts and hearty after-surf options.

The cocktails are similarly inspired, with Asian infusions of premium spirits seductive in flavour as well as presentation. The signature Smokin’ Coco Sexo, inspired by the volcanoes of Indonesia is a must try. The Tugu signature Gin & Tea, using gin infused with Javanese tea and other herbs, is an irresistible favorite that can only be found at Tugu Hotels & Restaurants.

Ji Terrace by the Sea is certainly romantic, but with a young & playful twist with the Bohemian spirit of Canggu. With a long bar on the second floor facing the sea, the bartenders watch over one of the best views on the island. On the 2nd and 3rd floor, as the DJ plays chilled tunes from sunset to evening, Ji Terrace by the Sea celebrates Bali beach life to the fullest, with a magical sea, the best surf on the island and a limitless red horizon as a backdrop.

lease visit http://www.jiatbalesutra.com/ji-terrace-by-the-sea/ to learn more.

The Italian Job at Operetta

Michelin Star Italian Chef Luca de Berardinis Joins Pacific Place’s Operetta

 

One Michelin-starred Chef Luca de Berardinis is no stranger to authentic Italian cuisine: raised on a farm in Italy’s Abruzzo region, he grew up understanding the importance of fresh seasonal produce while helping with his mother and grandmother in the kitchen to prepare traditional family fare.

Chef de Berardinis’ arrival at Operetta coincides with the launch of an exciting new menu defined by Mediterranean seasonality that promises innovative family-style Italian cuisine laced with timeless tradition that’s also great value for money.

He began his formal training at the tender age of 12, working his way up through some of Italy’s leading Michelin-starred restaurants, including Ristorante Perbellini, Ristorante La Bastiglia and Ristorante San Domenico, before arriving in Hong Kong in 2012, with executive chef roles at Central’s Il Milione, followed by Conrad Hong Kong’s Nicholini’s.

“Seasonal, fresh ingredients from the best producers in Italy, a friendly, welcoming ambiance, and great value, that’s what Italian cuisine is really about,” says Chef de Berardinis. “It should be a refined meal that doesn’t break the bank.”

Operetta freshens family dining with comforting, generous, ideal for sharing, with a focus on producing elements in house, from bread baked daily, to half a dozen fresh, house-made pastas. For vegetarians, Operetta also offers a choice of satisfying appetizers and mains.

Following Italy’s tradition of season-driven antipasti dishes, Operetta presents mouth-watering starters, including Chef de Berardinis’ unique scallops ‘saltimbocca’, with sage gravy and fresh cheese foam; Australian Wagyu beef carpaccio with green peas and black truffle sauce; and hand-chopped Canadian butter shrimp tartare with baby zucchini and summer tomatoes.

These delectable starters are followed by an array of succulent mains including spaghetti fish roe “carbonara” style, with salmon roe, caviar, sea urchin and bottarga roe; chef’s special tomato-less pappardelle with lamb ragout, morels and kale; monkfish tail wrapped in pancetta; and the spring chicken “diavola” with grilled vegetables, chili and rosemary sauce.

Operetta also served authentic Italian pizzas and calzones, including the Tonno with tuna, mozzarella, rocket and fresh oregano; Nduja Diavola with spicy sausage and salame, mozzarella and friarielli broccoli leaves; and Calzone Pugliese with grilled eggplant, rocket pesto and fresh spinach.

For diners with a sweet touch, Chef de Berardinis, who can regularly be found in the dining room sharing his thoughts on classic Italian dining with Operetta’s loyal guests, presents a host of elegant Italian touches, including a delectable reinterpreted tiramisu with coffee and limoncello jelly.

In addition to the reimagined a la carte lunch and dinner menus, Operetta has launched competitive weekday lunch sets, with options for two or three courses priced from HK$178.

The wine program echoes Operetta’s culinary philosophy, mainly focused on labels from Italy, highlighting the diversity and character of each wine region. The bar is led by Italian bar manager, Giulia Bettanin presenting classic yet refine mixology, with the restaurant’s popular “get second one half price” happy hour, available daily between 5 to 8pm, featuring complimentary house-made Italian snacks, such as pasta, pizza, and Tuscany style chicken liver pate.

Located on the first floor of Pacific Place, in the heart of Admiralty, Operetta of 130 seats, featuring a main dining room dressed in blonde timber, stone tile mosaics and intimate lighting, with touches of vibrant fabrics and complemented by two private dining rooms. The setting makes Operetta as perfectly suited for business power lunches and family gatherings as it is for intimate evening dining and special celebrations.

Address: Reservation: Operation Hours:

Shop 112, Pacific Place 1/F, 88 Queensway, Hong Kong
Tel: (852) 2115 8080 Email: welcome@operetta.hk 11:30 – 22:30 Daily Website: www.operetta.hk

GOUGH’S ON GOUGH PRESENTS EXQUISITE MODERN BRITISH CUISINE BY HEAD CHEF ARRON RHODES

With its flagship located on Hong Kong’s Gough Street and 40 more stores worldwide, Timothy Oulton has established a visionary brand built on quintessential British design and craftsmanship. Each piece of handcrafted furniture exudes innovation and whispers of faded grandeur – and the same hallmark qualities are reflected in the brand’s first modern British culinary venture led by Head Chef Arron Rhodes, Gough’s On Gough.

Housed within an eloquent 2-storey design, Gough’s on Gough captures the essence of modern Britain while retaining traditional mannerisms. The doors on 15 Gough Street have now opened, and guests are invited to embark on an unparalleled dining experience that combines timeless style, jet-fresh fare, and charming hospitality.

WHY GOUGH STREET

Gough Street is a storied locale that has borne witness to much of the modern history of Hong Kong. Named after a British Viscount with an exceptionally international orientation that saw him travel the globe from England to Africa, India and China, Gough Street has long been a unique point of confluence for an exotic blend of eastern and western culture. With its heady proximity to the traditional Man Mo temple, radical university student life frequented by a revolutionary Sun Yat Sen, its notorious printing shops, and its famous beef brisket noodle shop, Gough has always felt to us like a perfect place for new stories to begin.

Timothy Oulton has had a home on Gough Street in Hong Kong since its inception, setting out to create inspiring interior experiences anchored in the values of authentic handcraftsmanship and materials, daring creativity and an ethos of hosting. This ethos has seen it establish a presence in many of the world’s great cities, east and west. The overall design of Gough’s on Gough, as well as all fixtures and furnishings, have been fabricated in the same workshops that Timothy Oulton uses in the creation of its distinctive furniture collections, all with the intention of providing an inspiring backdrop for our guests’ experiences.

THE CHEF

Born and raised in the United Kingdom, Head Chef Arron Rhodes realized his passion for cooking early and kicked off his culinary career from a young age. With trainings from prestigious and globally recognized restaurants such as Restaurant Andre in Singapore and 2 Michelin-star restaurant The Vineyard at Stockcross, UK, Arron’s initial years in the industry prepared him for his tenures at lauded establishments to come. From intensive trainings at 3* Hof Van Cleve in Belgium to masterminding the world’s first underwater restaurant in the Maldives, and most recently in Peru working in the world’s 4th ranked Central Restaurante, and the world’s 15th ranked Maido by Mitsuhara. Arron has travelled far to hone his culinary skills. Now, Chef Arron arrives to the helm of Gough’s On Gough to push the boundaries of culinary excellence, and provide Hong Kong’s international clientele with an unforgettable experience of modern British cuisine.

THE FOOD

At Gough’s On Gough, guests will indulge in the finest modern British cuisine prepared by Head Chef Arron Rhodes, with service steeped in the traditions of good manners and charm. Modern British cuisine is a reinterpretation of classic British dishes, drawing from a mix of multi-cultural influences, in this case, from Asia and Latin America. Dining at Gough’s On Gough is a casual yet refined affair with a menu offering a variety of meats, fish and seafood with strong influences from the British Isles. Gough’s On Gough is deeply committed to supporting small family farms with exclusively sustainable practices, and guests can rest assured that all grass-fed livestock were raised on pastures as nature intended. One particular source is a farm as close as the New Territories, where amazing herbs and vegetables are grown locally.

At the anticipated Seafood Bar, guests can relish a variety of fresh seafood such as a succulent Selection of Seasonal Oysters (Market Price), Madagascan Prawn Cocktail (HK$158), or the magnificent Seafood Platter for 2 (HK$1,280), which carries royal helpings of oysters, mussels, clams, king crab, lobster, prawns and sauces. From the seasonal appetizers, Chef Arron’s signatures include Scottish Brown Crab (HK$158) with green apple, seaweed ewe milk ricotta and charred cucumber salad, and Handmade Gnocchi (HK$178) made with a 6-month matured comte cheese sauce, pickled potatoes and fresh garden herbs. Meat lovers will fawn over the tender Slow-Cooked Hungarian Chicken (HK$328) with sautéed peas, confit asparagus and a raw mushroom carpaccio, and the hearty grass-fed wagyu Steak (HK$398) with perhaps a side of Thyme-baked Baby Potatoes (HK$72). To conclude, Gough’s On Gough offers an exquisite selection of sweets to invigorate your palate. Lychee Garden (HK$98) is a refreshing choice with vanilla bean mousse, ginger bread, lychee sorbet & textures of passionfruit, and the chef’s Nordic-inspired specialty, Icelandic Skyr (HK$98) features macerated blueberries, toasted oat granola, praline, and white chocolate crumble.

Guests may also opt for the 2017 8-Course Summer Tasting Menu (HK$988 per person), for a remarkable gastronomic journey filled with fresh meats, fish and seafood of select provenance. Showcasing impressive techniques by the chef, the tasting menu provides a stunning glimpse into the best that Gough’s On Gough has to offer.

“We are working with some amazing ingredients here at Gough’s On Gough, which are of course sustainably sourced and of the highest possible quality within their respective categories. I can’t wait for Hong Kong to finally get a taste of the modern British-inspired dishes my team and I have been developing tirelessly over the past few months,” says Head Chef Arron Rhodes.

THE LIBATIONS

Classic libations will be prepared at the restaurant’s two bars featuring cocktails inspired and created in the memory of the great British icon, Sir Winston Churchill. Take a seat at the bar and whet your appetite with a skillfully prepared Aperitif, with a choice of 4 elegant cocktails. The Mayfair Cocktail (HK$100) is a sweet tribute to the stylish London district, with vanilla-infused vodka, Luxardo apricot brandy, Pimiento Dram, and orange juice. One of the bar’s signature drinks, The Roots of Manchester (HK$100), takes guests further north from the English capital. Shaken and stirred with Aylesbury Duck vodka, Dandelion & Burdock, blueberry and arugula greens, this eccentric creation is the perfect cocktail to stimulate the taste buds.

From the Cocktail Menu are 4 choices of sensual modern libations to sip with your meal, such as White Bellini (HK$110) with Aylesbury Duck vodka, Cocchi Americano, Apricot Purée, fresh lemon and champagne. End the night with the gourmet ritual of Digestif. Let the experienced mixologists tempt you with Our Finest Hour (HK$120), created with Pierre Ferrand 1840 Cognac, Compass Box great King Street Artist Blend, tobacco & cocao nib tincture, and tempus fugit crème de Noyaux.

THE DESIGN

Known worldwide for its vintage British soul, Timothy Oulton masterfully blends traditional craftsmanship with pioneering designs. Situated in close proximity to the flagship furniture shop, Gough’s On Gough embodies the distinctive Timothy Oulton spirit throughout its design. From the rustic, leather-bound menus to the moonstone and crystal central bar, bold surprises lurk at every unassuming corner and provide the perfect space for socializing. Handcrafted, sensational materials adorn the restaurant’s interior and make for a sleek yet comfortable place for all types of social gatherings.

From beginning to end, the Timothy Oulton experience is nothing short of extraordinary. At the entrance, guests will be greeted by Derek the Diver, a deep-sea diver donning a 1940s vintage helmet that protects him from the surrounding swarm of majestic Amazon basin red-bellied and gold-flecked live piranhas. Past the tank, guests will make their way up a spiral staircase as authentic bar beams of century-old English reclaimed timbers crisscross overhead along with a glittering crystal chandelier reminiscent of a Venetian 1960’s style. On the second landing, step onto the mesmerizing Roman optical black-and-white patterned marble flooring, with each piece meticulously hand-cut and laid. The moonstone bar ahead is a glowing sight to behold; featuring back-lit Italian moonstone and 495 herringbone baguettes of K9 Optical glass that refract the light like crystal. Settle into one of seats showcasing deep-tufted leather banquettes, hand-buttoned and hand-finished with translucent dyes to give a rich, warm patina. At Gough’s On Gough, this is how one’s night begins, and similarly, how it ends.

Seating just over 50 people with 10 additional seats at the classic marble cocktail bar, Gough’s On Gough also offers an intimate private dining room for a table of 4 as well as a semi-private dining room for a party of between 6 – 12 people.

“We are extremely excited to be opening our first restaurant concept in Hong Kong. Gough’s on Gough shares the same philosophy with everything our brand stands for – the idea of welcoming and connecting people and providing them with extraordinary hosted experiences is what inspires us,” says founder, Timothy Oulton.

Restaurant Details

Address – 15 Gough Street, Central, Hong Kong

Contact Number – 852-2473-9066

Contact Email – hello@goughsongough.com

Website – www.goughsongough.com

‘The Regional Series’ launches at 208 Duecento Otto

Discover the best of Italy’s fare and transport your taste buds every Monday

“People talk about Italian cuisine as a collective but the term ‘Italian’ is quite broad for a country that has 20 regions, each with its own distinct culinary culture owing to diversity in landscape, climate and heritage. ‘The Regional Series’ was created because we desired to show our guests the depth that lies within their favourite cuisine. Also, Mondays can be long and tough – this is something to look forward to post work!”

EXECUTIVE CHEF, MICHAEL BOLAM

Can’t jet off to Italy this summer? Getting tired of seeing friends sunning it up in Capri? Stress less, for every Monday the team at 208 Duecento Otto are giving Hong Kong diners the chance to embark on a culinary escape with ‘The Regional Series’.

Focusing on a single region each month, the culinary initiative is a collaboration from Executive Chef Michael Bolam and General Manager and accredited sommelier Mike Watt, whom together have created a series of monthly menus that find the balance between the rustic and refined.

From Veneto in the North, to southern Sicily, the series highlights the unique culinary culture of each Italian region via way of a four-course sharing menu. No region is forgotten, with locales off the beaten track given as much thought as those already widely famed for their fare.

The journey begins in July, with a trip to sun drenched Sardinia, the second largest island in the Mediterranean Sea where staples made from scratch and freshly caught seafood reigns supreme.

Treat your palate to Polenta con ragu di salsiccia picante – creamy slow cooked polenta topped with a spicy Italian pork sausage sauce. The dish features Pecorino Romano PDO produced in Sardinia, the only Italian region to produce three pecorino cheeses with Protected Designation of Origin (PDO) certification.

Pizza lovers will enjoy the specially created Pizza quaglie con figura – made on a simple white base that allows the sweet, gamey combination of roast quail and fig to shine.

To follow, Chef Michael has created Tagliolini con polpo e bottarga – freshly made pasta tossed with octopus before being finished with gratings of bottarga, a delicacy of salt cured grey mullet roe. Made as a way to preserve seafood in the winter months, it is a house hold staple for many of the island’s pantries.

End the meal on a sweet note with Ciliegie cotte nel mirto con sorbetto allo yogurt – cherries poached in mirto, the traditional liqueur of Sardinia made from myrtle berries. Served with a scoop of yoghurt sorbet, it’s a refreshing end to a summer feast.

WHAT YOU NEED TO KNOW ABOUT ‘THE REGIONAL SERIES’

The four course menu is available every Monday night in the upstairs dining room, priced at HK$398 per person including paired wines or HK$298 per person without wine. All matched wines are from the same themed region. The journey continues in August with Emilia-Romagna, September with Piemont, October with Sicily and November with Calabria.

The full schedule and menus can be found at 208’s website www.208.com.hk at the beginning of each month. The à la carte menu is also available on Mondays.

COMO CUISINE OPENS AT COMO DEMPSEY

With its refined and modern fare, COMO Cuisine will complete the gastronomic range at COMO Dempsey when it opens on July 20th, 2017.

The new restaurant offers informal everyday elegance with a menu for the whole family. Previously only available as a pop-up at the Paddock Club of the Formula 1 Singapore Airlines Singapore Grand Prix, this fourth restaurant within the COMO Dempsey complex presents diners the opportunity to enjoy COMO Cuisine’s clean, contemporary flavours all year round.

Designed by world-renowned architect and designer, Paola Navone, the decor reflects the essence of COMO Cuisine offerings – light, relaxed yet elegant. Housed in a 3,368-sq ft family-friendly space, COMO Cuisine has a seating capacity of 75 indoors and 20 at the al fresco dining area. A private dining room that can seat eight to 20 guests is also available for business luncheons or intimate dinners.

The restaurant’s all-day menu brings a light touch to the big flavours of the region, reflecting Singapore’s heritage as a culinary melting pot. Executive Chef, Timothy de Souza explains: “COMO Cuisine is an approach to food that is generous in flavour and quality, but restrained in execution. In Singapore, cultural diversity is a catalyst for creativity, and we delight in this opportunity to bring together ingredients and techniques to produce something new and unexpected.”

On the menu are perennial favourites such as the Shrimp Ceviche and Our Big Raw Salad. New dishes are also inspired by the traditional cuisines of the Indian subcontinent. The tandoor, fired with coconut charcoal, infuses smokiness into the Lamb Kofta and transforms the tapas classic Padron peppers into a vibrant chaat. For children, the COMO philosophy of nurturing adventurous, discerning palates eschews predictable kids’ menus for a flexible approach, which allows young diners to choose any dish in a smaller portion.

The nutritional quotient is further boosted by a complementary COMO Shambhala menu from COMO’s sister brand in holistic wellness, COMO Shambhala. The COMO Shambhala dishes are prepared with specific cooking techniques to retain taste, texture and the nutritional integrity of the ingredients, while the composition of each dish is designed to maximise both nutritional benefit and dining pleasure.

COMO Cuisine

Block 18A Dempsey Road

Singapore 249677
Tel: 1800 304 6688

Email: comocuisineres@comodempsey.sg

Opening Hours:

Monday – Sunday
6.00pm – 8.30pm

12.00pm – 8.30pm (from July 29th 2017)

Hutong’s Feng Wei Brunch

Hutong’s brunch brings food and tradition together in the only Chinese experience of its kind in Hong Kong. Located at One Peking in Tsim Sha Tsui with stunning views of the cityกฏs skyline, the brunch is available at weekends and public holidays from 12pm to 3pm for HK$428 and $628 for free-flow Veuve Clicquot Champagne.

Echoing the rich and diverse heritage of Chinese dining, Fจฅng Wจจi brunch unravels over 18 dishes, creatively prepared and served to the table. The selection of appetisers, dim sum, hot dishes and sweet desserts all embody Chinese customs and are perfect for family and friends to share.

Guests are immersed in further tradition with a variety of classic Hong Kong and Chinese live entertainment; new acts can be discovered every week, from the famed fortune telling bird as seen in the night markets of Temple Street to Sichuan Face Changing, Kung-fu Tea Pouring and Handmade Noodle Pulling as well as Chinese Rainbow Calligraphy.

A modern take on a Shanghainese-classic; the Seared foie gras with osmanthus-smoked coddled egg, delivers a unique floral aroma and rich smoky taste.

Elevating dim sum with new combinations, the Poached Boston lobster wonton uses fresh lobster and pork instead of prawns, perfectly parcelled in homemade pastry and served with Hutongกฏs own chilli oil.

One of Chinaกฏs most fiery dishes, Chicken with glass noodles marinated in Sichuan chilli sauce is a flavourful dish served chilled in a hot chilli and sesame oil sauce.

A variation on a traditional sharing dish loved in all Chinese homes, Chicken & grated ginger is packaged in a pan-fried dumpling. More dishes of note include the Steamed siu mai with dried scallop as well as the light, crispy Shrimp, kimchi & mozzarella spring roll and the Steamed Matsutake mushroom bao which has a creamy mushroom filling and a fluffy Chinese bun exterior adorned with the pattern of a mushroom.

Brunch-lovers can also enjoy five authentic Northern Chinese hot dishes that include ever-popular Hutong signatures. The impressive Red lantern crispy soft-shell crab is served to the table in an old-style Chinese gift basket; the crab is beautifully seasoned with dried chillies.

The perfect centrepiece; a 12-hour braised beef rib with aromatic herbs in lotus leaf, the lotus leaf unfolds at the table revealing soft, tender beef rib whilst the Kung Po French cod fillet with cashew nuts จC named after ancient Chinaกฏs กฐPalace Guardianกฑ จC is a spicy seafood dish with battered cod fish and cashew nuts.

A colourful ensemble of sweet specialities include Matcha tea glutinous rice balls filled with sweet potato, decadent Steamed baos brushed with gold and filled with egg yolk custard and Crispy glutinous rice dumplings filled with chocolate, served warm with a molten centre.

Guests can sip on a selection of unlimited drinks for an additional HK$200 including continuous pours of Veuve Clicquot Champagne, Asian inspired summer cocktails as well as wine, beer and spirits.

All prices subject to 10% service charge

For information or reservations:
Hutong
28/F One Peking, Tsim Sha Tsui, Hong Kong
Telephone: (852) 3428 8342
hutong.com.hk