Superfood Restaurant Avobar

All About Avocado: Superfood Restaurant Avobar Makes Debut in Hong Kong

Presenting All-Day Healthy Dishes Carefully Crafted Using The Beautiful Superfood

Following its first permanent home just last year, London’s original avocado themedrestaurant Avobar ventures out to Hong Kong to open its first international extension in K11 MUSEA, Tsim Sha Tsui. Set to create a casual, inviting and unique dining concept, Avobar has created a wide-ranging mix of fresh and delectable dishes, each with its own creative avocado-twist. The all-day menu offers a variety of healthy comfort food, covering everything from brunch dishes, bowls and salads, through to sharing plates for the evening.

For those looking to treat themselves to an avobrunch, Avobar features delicious stacks of the Matcha Pancakes served with homemade avobutter and a sweet or savoury topping; and their Ultimate Avo Toast, is served deconstructed with sliced avo, guacamole, poached eggs along with a side of avo lime jam and sourdough toast. Other signature dishes include the infamous Avo Bun Burger, a nutritious sweet potato and red lentil patty sandwiched between two perfectly cut half avocados. Two alternative versions of the Avo Bun Burger are also available, which are the new epic edition of the Avo Bun Lobster with succulent lobster chunks, tangy mango, passion fruit and tabasco mayo, and the Avo Bun Beef, a special Hong Kong edition with pulled beef, tomato salsa & salsa verde. Another popular dish that is new on the menu and exclusively sold in Hong Kong is the Pasilla & Mushroom Risotto with miso zuke cod. To end the perfect meal on a sweet note, avo lovers can opt for the rich and gooey Choc Avo Brownie with sweet potato syrup from the dessert menu.

To compliment all the avo-inspired dishes, Avobar has incorporated the beautiful superfood into their cocktails as well. The Avo Margarita cocktail  comes with an avocado twist, featuring fresh lime juice, triple sec liqueur, homemade avocado purée and tequila. There are other summer influenced cocktails on the menu, such as the signature Avocolada, made with white rum, pineapple juice, coconut cream, avocado and fresh lime juice, simple yet refreshing.

Offering a relaxed feel, Avobar Hong Kong uses its very own branding concept botany meets urbanity, which can be seen in the industrial yet warm interior enhanced with eclectic furnishings. In the main dining area, the restaurant features a bamboo-like wall, drawing attention to its eye-catching chairs and cushions in coral that contrasts with their neutral wooden benches and stools. Right next to the open kitchen, the bar countertop is made with a stunning patterned concrete complemented with high stools that runs through the back of the restaurant. As for the flooring, it is filled with monochromatic geometric patterns that compliments well with the beautifully decorated coral-coloured leaves and industrial spotlights that brighten up the whole space.

What makes Avobar so special is that each avocado is ethically and sustainably sourced with growers and farmers all over the world, bringing the highest quality avocados to Hong Kong all year round. Not to mention, avocados are packed with nearly 20 vitamins, minerals and nutrients, Avobar’s offerings are perfect for contemporary health-conscious consumers who may also live a gluten-free or vegan friendly lifestyle.

To keep everyone feeling just as healthy on the outside, Avobar also sell a lifestyle range of avocado based products, including avo-inspired t-shirts, tote bags and more to be sold at the restaurant so you can bring some of Avobar home.

Avocados, which are at the heart and soul of the restaurant, is a symbol for positivity, health, uniqueness and fun, which is what Avobar hopes diners can experience with them. This cosy dining space offers 60 seats in the industrial and eclectic decorative setting, serving delights from breakfast, lunch, through to dinner, merely using the all-mighty avocado to bring a range of tasty and healthy dishes for diners in Hong Kong to indulge in.

 

THINKWINE, don’t think….

THINKWINE, HONG KONG’S FIRST SOMMELIER-LED EXPERIENTIAL WINE BAR & EVENTS DESTINATION WILL OPEN ON 5th OCTOBER IN LL TOWER ON 2 SHELLEY STREET, SOHO

Led by celebrated French sommeliers Romain Loriot and Jean-Benoit Issele, wine bar and events destination ThinkWine has officially opened its doors on 2 Shelley Street. Launched in response to a gap in the market for an affordable yet serious wine destination, ThinkWine introduces a sophisticated new wine and food-pairing experience to the city’s discerning wine drinkers.

Introducing The Wines at ThinkWine

Stocking close to 600 different wines, the extensive “Chateau to Table” wine menu at ThinkWine showcases an alluring diversity of wine terroir, appellations and vintages rarely found in Hong Kong. Think Wine takes great pride in its collection from the Burgundy and Languedoc-Roussilon regions of France, offering over 250 wines from more than 120 different winemakers. ThinkWine also invites guests to taste and experience wines from countries such as Australia, Italy, Spain and Germany; as well as from less-represented countries such as Lebanon and Morocco.

Recommendations by the bottle include NV Nicolas Maillart Grand Cru Rosé (HK$930/bottle), a delicious elaboration of 70% Pinot Noir and 30% Chardonnay grapes, as well as the Pol Roger Winston Churchill 2004 (HK$3,450/bottle), a full-bodied and highly complex champagne assemblage of Grand Cru Pinot Noirs and Chardonnays with a honey-coloured hue. For those who prefer to sip on a white, sommelier picks include the 2005 Meursault Premier Cru (HK$2,450/bottle) from the legendary Les Charmes vineyard of Cote d’Or, a terroir well-known for providing the best conditions for white wine. Another is the 2003 Chateau Musar (HK$980/bottle) from Bekaa Valley in Lebanon, a unique wine accented by big, leafy and vegetal aromas while fruity on the palate. From the red wine selections by the bottle, recommendations range from the highly classic and savoury 2017 Derey & Freres Gevrey-Chambertin (HK$680/bottle) from Cote de Nuits in France, to the exceptional and rare 1976 Pommard Premier Cru “Les Pézerolles” (HK$7,300/bottle) from Burgundy in France.

Wine by the glass at ThinkWine starts at HK$60 per glass, and Wines by the Bottle start at HK$280 per bottle. There is something for every wine-lover.

Introducing The Food at ThinkWine

At ThinkWine, guests will discover an enhanced wine tasting experience with carefully curated food pairings. The food menu offers a delectable assortment of premium bites to pair perfectly with your glass of wine; ranging from fine aged cheeses from France to the indulgent homemade chocolate tart. The menu is carefully categorized as Sea, Farm, Land, and Sweet Tooth.

Signature bites include wild Iranian caviar selections by premier caviar producer Kaviari Paris, offering Kristal Caviar (HK$830/30g) served with blinis and crème fraiche or such as Tarama black truffle (HK$80/90g). The beef tartare (HK$120/100g) is a testament to ThinkWine’s dedication to only the finest produce, as the beef is sourced from the world-renowned Alexandre Polmard butcher in Paris. From the Pata Negra House is a mouthwatering variety of Spanish Iberico hams such as the acorn-fed 100% Iberico Ham (HK$210/50g) and chestnut and acorn-fed 100% Iberico Lomito (HK$110/50g).

The artisanal French cheeses on offer range from the 30-months-aged Comté (HK$70/50g) by Fromages Mons Meilleur Ouvrier de France to Saint-Nectaire (HK$60/50g) by Xavier. Finally, for those with a sweet tooth and for a highly interesting wine pairing, ThinkWine takes pride in its homemade Chocolate Tart (HK$100) dessert.

About ThinkWine

At ThinkWine, we are serious about wine. The ultimate destination in Hong Kong for wine lovers and professionals, we offer over 600 wines handpicked by celebrity French sommeliers including “Chateau to Table” direct imports from France, signature French culinary delights and a charming event space for wine tastings, masterclasses and more.

ThinkWine – Contact Information

Address: 2/F, LL Tower, 2 Shelley Street, Central, Hong Kong Opening Hours: 3pm – 2am, last order at 1am
Tel: +852 2886 3121
Website: https://thinkwinehk.com

SIMON ROGAN’S AULIS | 2 Michelin-Starred

SIMON ROGAN’S AULIS DEVELOPMENT KITCHEN AND ROGANIC HONG KONG LAUNCH NEW SEASONAL MENUS

Ever-Evolving Experiences at Aulis & Roganic Hong Kong Led by Celebrated Chef Simon Rogan of 2-Michelin-starred L’Enclume

 

Aulis Hong Kong, the brainchild of renowned British chef Simon Rogan, has won wide acclaim since its opening in late December last year. As summer comes to a close, Aulis development kitchen introduces a series of fresh and innovative creations to the ever-evolving tasting menu.

The Aulis Hong Kong Experience

Aulis Hong Kong invites guests to surrender their senses to the creativity of the chefs, who utilize the world’s most advanced kitchen equipment to create highly progressive dishes personalised 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 at HK$1,480+10% per guest, with an additional HK$680 + 10% for the wine pairing experienceThere is also an option for non-alcoholic drinks pairing, priced at an additional HK$380+10%

This season, some of the new starting dishes on the menu include Mackerel, Carrot, Marigold, a tartlet made from local baby Spanish mackerel, carrot puree, pickled apple and a garnish of marigold grown in on-site Evogro cabinets; and Crab, Chicken, Sea Herbs, a crispy chicken breast

page1image5805232page1image1702240skin topped with English brown crab, mixed with brown crab meat mayonnaise, and a colourful garnish of sea herbs and tagette from a local edible flower supplier in the New Territories.

Another delightful new addition is the Squid, Dashi, created with fresh local squid, pickled turnips, squid and dashi broth, and a garnish of seaweed. The resulting dish is topped with garlic and chili oil for a distinctly Asian spin. Scallop Pike Perch features a plump Hokkaido scallop that has been barbecued in its shell, served with smoked cod roe sauce and garnished with smoked pike perch roe from Petrossian, Paris. For the meat course, enjoy a stunning cut of Wagyu with black garlic, salted gooseberries, turnip and chamomile.

This season, dessert includes four British inspired creations. Among the sweets, the new addition isButtermilk, Cherry, Rosemary, a buttermilk and cherry custard with rosemary caramel, served with a beetroot and homemade Hibiscus kombucha syrup.

Aulis Hong Kong New Seasonal Tasting Menu

Mackerel, Carrot, Marigold

Fermented Pear

Crab, Chicken, Sea Herbs
Truffle Pudding
Mushroom Wholemeal, miso glaze
Sea Urchin Custard, Our Caviar Hong Kong Pea
Smoked Eel, Beetroot
Squid, Dashi
Raw Beef in Coal Oil, Pumpkin, Sunflower Grilled Salad with Westcombe Cheese Scallop Pike Perch

Beef, Celeriac, Black Garlic Buttermilk, Cherry, Rosemary Stout, Molasses, Burnt Milk Battenberg Doughnut

New Seasonal Menu and Dishes at Roganic Hong Kong

Located alongside Aulis and making up the larger dining room, ROGANIC presents a more affordable city-centric take on farm-to-table dining from London. Equipped with an award-winning team of chefs, Roganic carries over elements of Simon Rogan’s two-Michelin-starred L’Enclumewhilst adapting to the local palate in fun and offbeat ways.

Simon Rogan’s team led by Head Chef Oli Marlow has created a series of innovative dishes that highlight ingredients picked fresh from local farms. Chef Marlow, who led the Roganic flagship in London to one Michelin stardom and its impressive four AA Rosettes rating in 2019, takes on the Hong Kong branch with a vision focused on Asian ingredients.

New additions to the Roganic menu includes the Sweetcorn Tart, which features a tartlet made from spring roll pastry, smoked cod roe emulsion, sweetcorn that is barbecued and lightly pickled, and a topping of tagette and astina cress. Kombu & Aged Beef is a new take on the beef tartare, featuring kombu cracker, dry-aged sirloin tartare from the UK, Japanese white soy dressing with pickled kohlrabi, and nori crumb and emulsion garnish. A savoury interpretation of the traditional English bread and butter pudding, Berkswell Pudding is served with birch sap syrup and topped with aged Berkswell cheese.

A delectable combination of flavours, Mackerel, Apple, Horseradish is local baby Spanish mackerel lightly cured in citrus and coriander seeds, dressed with oyster emulsion and pickled apple, and served with roasted mackerel bone broth, fresh apple and horseradish juice. Reflecting the chef’sdedicated towards sustainability, Chicken, Leek, Turnip uses the breast of a Hong Kong breed of chicken called “Three Yellow Chicken”, served alongside terrine and turnip puree. Also new to the menu is the Atlantic Black Cod, served with bio-dynamic cauliflower and black garlic. For dessert,

tuck into the Apple Tart accompanied by woodruff ice cream, and the Roganic, the caramelised white chocolate and miso ice cream dessert set within a Roganic logo mould, and served with homemade pear compote.

Indulge in the 10-course Full Tasting Menu (HK$980) for the full Roganic experience, or the 8- course Short Tasting Menu (HK$680), both with the option of wine pairings. The Set Business Lunch Menu is available on Tuesdays till Sundays, and is priced at HK$280 for three courses.

Roganic Hong Kong Tasting Menu

Sweetcorn Tart
Berkswell Pudding
Crab with Carrot
Chicken Skin & Pickles Seaweed Custard & Pike Perch Kombu & Aged Beef
Soda Bread & Cultured ButterMackerel, Apple, Horseradish Dill Brined Cabbage, Teriyaki, Wasabi Codfish, Cauliflower, Smoked Sauce Chicken, Leek Turnip
Aged Beef, Beetroot, Cabbage Earl Grey, Beetroot
Stout, Molasses, Burnt Milk Apple Tart, Woodruff ice cream

Editor’s Note

Battenberg Cake Doughnut

Restaurant Information

Address: Roganic, UG/F 08, Sino Plaza, 255 Gloucester road, Causeway Bay, Hong Kong. Email: reservations@roganic.com.hk
Tel: +852-2817-8383
Capacity: 48 pax main dining room / 34 pax private dining rooms

EXQUISITE DINING, EXQUISITELY PRESENTED AT THE ST. REGIS HONG KONG

Hong Kong Island’s latest luxury hotel introduces French haute cuisine, modern Cantonese fare, legendary signature cocktails, a redefined Afternoon Tea concept, the St. Regis Sabrage ritual, and Canto Mary cocktail

The grand opening of St. Regis Hong Kong in April 2019 introduced an exceptional culinary experience supported with new dining and bar concepts: French haute cuisine, modern Cantonese fare, legendary signature cocktails, a redefined Afternoon Tea, the St. Regis champagne sabering ritual and the Canto Mary cocktail.  Contemporary French and signature Chinese restaurants are led by Michelin-starred chefs; and cocktails are complemented by live jazz music within a curated ambience inspired by the St. Regis New York’s stately residential atmosphere, Hong Kong’s distinctive architecture and East-meets-West culture.

 

L’Envol French Restaurant

 

Helmed by Chef Olivier Elzer from France, L’Envol offers an inventive interpretation of French haute cuisine, incorporating the use of selected ingredients and seasonal produce from France and Asia. The sophisticated dining room perfectly encapsulates Parisian flair in an opulent and feminine palette of beige, white and gold with pastel marble and brushed bronze, reflecting Elzer’s contemporary culinary compositions. For a more intimate dining experience, L’Envol offers a private dining room that can sit up to six guests.

 

Bringing over 20 years of experience, Elzer has previously led Pierre and L’Atelier de Joel Robuchon to two and three Michelin stars respectively, as well as opened Seasons, a local French eatery in Hong Kong. Highly regarded as one of the leading French chefs in Hong Kong, Elzer is passionate about refining and redefining the tastes, textures and techniques of French cuisine with his menu constantly evolving. This passion drives the creation of innovative, seasonal dishes showcased on the menus at L’Envol.

 

Elzer’s seasonal 8-course Prestige Menu showcases the most premium caviar from around the world including Shadi, Kristal, L’Imperial, Oscietra and Beluga caviar. Dishes include Kristal Kaviari with Brittany razor clams “a la marinière” with pressed Kristal caviar creamPoached French pink rock lobster with Imperial caviar, cucumber and dill emulsion and Seared Wagyu beef tenderloin and beef marrow with beluga caviar and blinis. The 8-course Prestige menu is priced at HKD2,688 per person. L’Envol also serves the 8-course Signature menu at HKD1,888 per person and the 5-course Decouverte menu at HKD1,288. These menus are available for lunch and dinner; and in addition for lunch, the Allure set lunch menu is available, from HKD588 per person including coffee and tea.

 

The St. Regis Hong Kong offers guests over 800 wine and Champagne references including red, white, rosé, and dessert wines, including more than 100 references for Champagne. Chief Sommelier Tristan Pommier’s mission is to provide an extensive and holistic wine and beverage list, focusing on small boutique wineries so that guests can enjoy rare vintage or limited edition bottles with their selected menu. For connoisseurs, they can enjoy labels that are exclusively available at L’Envol and the St. Regis in Hong Kong including thePommery, “Les Millesimes d’Or” 1983, and Pommery, “Les Millesimes d’Or” 1964 MagnumChateau Cos d’Estournel 1975 from Saint-Estèphe in Bordeaux is considered one of the fifteen Deuxiemes Crus, a vintage red wine that L’Envol also houses. Aside from vintage and iconic wines, guests at L’Envol can also enjoy premium Armagnac and rare cognac selections for the perfect after dinner digestif.

 

At the end of every meal, guests can enjoy a decadent selection of cheeses served on a cheese trolley paired with homemade condiments including Iranian honeycomb, white chocolate, homemade fig and pepper. A unique cheese offered at L’Envol includes the 24-month aged Artikadza from Pays Basque that is only produced in small batches annually and Le Salers, a traditional French semi-hard cheese from the volcanic region of Auvergne.

 

L’Envol is open for lunch from 12:00pm-2:30pm; and dinner from 6:30pm – 10:30pm. For reservations, please call 2138 6818 or email srhk.lenvol@stregis.com

 

Rùn Chinese Restaurant

 

Led by award-winning chef Hung Chi-Kwong from Hong Kong, Rùn sets the scene for a relaxed and social dining experience featuring modern Cantonese cuisine prepared with the flair and passion that is the acclaimed Hung’s trademark. Culinary highlights include sophisticated dim sum, fresh seafood, signature roasts and nourishing soups – altogether an exciting contemporary take on classic Chinese cuisine.

 

The menu showcases the gastronomic mastery of Hung’s decades of knowledge and experience, using the best quality ingredients to create delicate and innovative seasonal dishes in a modern setting inspired by a traditional Chinese tea pavilion. Featured on the menu are seasonal specialities menu including Chilled Lotus Roots, a refreshing and vibrant dish marinated in red dragon fruit; Baked Diced Wagyu Beef Puff, a delicate two colour hand-woven puff pastry wrapped with diced Wagyu Beef in a succulent black pepper sauce;Simmered Tiger Prawn in Crab Roe Sauce and Double-boiled Abalone Soup, Kelp, Goji and Baby Coconut.  A freestanding abstract pavilion in pale oak creates a building-within-a-building flanked on two sides by window-side tables, and two private dining rooms with distinctive lighting and artworks that can sit up to 16 and 10 guests.

 

At Rùn, Tea Master Kezia Chan greets guests with a welcome tea of the day and can tailor each brew according to guests’ preference. In summer, a cold infused tea is presented; and a digestif tea is offered at the end of the meal. A summer favourite includes a specially brewed tea with 10 types of flowers including lily, jasmine, thousand-year red flowers, rose bulb, chamomile, osmanthus, chrysanthemum, sakura and orchid for a floral note.  Other tea offerings include the Heritage Pu-erh Tea 50 years and Aged Pu-erh with Tangerine Peel

 

Breakfast is served at Rùn from 6:30am – 10:30am; lunch service is from 12:30pm – 2:30pm; and dinner service is from 6:00pm – 10:30pm. For reservations, please call 2138 6808 or email srhk.run@stregis.com

 

The Drawing Room and Astor Terrace

 

The captivating ambience at The Drawing Room, a relaxed and inviting residential setting that resonates with Western and modern Asian influences, transforms from day to night along with its spectrum of offerings. Cool and verdant, the adjacent Astor Terrace is a peaceful, inviting, open-air haven with al fresco custom-made banquette seating, striking sculpture installations and a lush ornamental garden extension to The Drawing Room.

 

The Drawing Room serves a fresh, seasonal menu of international dishes throughout the day and in the afternoon, the Afternoon Tea service. At 5:30pm, the unique St. Regis Champagne sabering (sabrage) ritual takes place orchestrated by our St. Regis Host.

 

Poised to redefine the St. Regis legacy, signatures that include locally-inspired rituals unique to the property are introduced:

 

·         Afternoon Tea: a reinterpretation of the traditional Afternoon Tea, the St. Regis Hong Kong Afternoon Tea allows guests to select their choice of savouries and sweets based on their preferences from a dim sum-inspired trolley

·         Champagne Sabering: dating back to the battles of Napoleon Bonaparte who famously opened champagne with his saber, the St. Regis Hong Kong performs the sabrage ceremony at 5:30pm every day to celebrate the transition from day to evening  

·         Violet Hour and Spirits Trolley: At dusk, St. Regis Hong Kong will present a spirits trolley and create bespoke martinis paired with customised tasters presented at table side. Spirit selections are different every day, allowing guests to sample unique spirits available at St. Regis Bar

 

This seasons, The Drawing Room launches an all new summer Afternoon Tea menu created by executive sous-chef Chef Vincent Leroux and executive pastry chef Chad Yamagata including summer treats such as Oishi, a Japanese inspired finger sandwich served with tuna, shiso, marinated tomato and fresh cheese; A French Affair, creamy smoked salmon rillettes served with cucumber and Greek yogurt; and sweet treats like Lychee Rose VerrineCherry Pistacho and Prosecco Tart. The summer Afternoon Tea is available every day at 2:30pm – 5:30pm, priced at HKD388 per person, and HKD688 for two persons including coffee and tea.

 

At St. Regis, jazz plays an intrinsic part of the St. Regis legacy and signature. Every evening at 6:30pm, guests are treated to live performances by international jazz musicians that complement dinner and drinks as dusk sets in.

 

The Drawing Room is open from 9:00am – 10:30pm; lunch is served from 12:00pm – 2:30pm; Afternoon Tea is served from 2:30pm – 5:30pm; dinner is served from 6:00pm – 10:30pm. For reservations, please call +852 2138 6800 or email srhk.drawingroom.bar@stregis.com

 

The St. Regis Bar

 

Adjacent to The Drawing Room and Astor Terrace, The St. Regis Bar celebrates the feel of quintessential old New York City and classic Hong Kong. Featuring a customized handpainted mural that takes centre stage behind the bar by Beijing artist Zhang Gong, the art piece depicts Hong Kong’s rich history, cultural and natural sources, as well as local icons such as old Wan Chai and its colourful street scenes, the Hong Kong Star Ferry and Victoria Harbour. Rich warm tones, tweeds and brass details along with bronze oak paneling and olive leather upholstery give the bar a cosy and welcoming atmosphere to enjoy evening drinks or an after-hour digestif.

 

The bar evokes a tale of two cities with New York’s subway and Hong Kong’s tram, both launched in 1904, also the same year the St. Regis New York was founded, providing the inspiration for 14 unique cocktails, including the classic Bloody Mary and a Hong Kong curated Canto Mary made with local ingredients such as dried tangerine peel, five spice and Kowloon soy sauce. The bar also serves the unique Two Cities craft beer that is customized for the St. Regis Hong Kong in partnership with local brewery Young Master. The signature brew, a rye lager, combines the old-school lager brewing tradition with the addition of rye malt as homage to the iconic delicatessen culture of the city.

 

During Violet hour from 6:30pm, St. Regis Bar will present a custom-made spirits trolley decked with spirits of the week where personalised cocktails can be created to the guests’ preference. Guests can sample over 100 labels of liqueur and spirits at the St. Regis Bar, including new era liqueurs namely Vodka au caviar petrossianH. Teoria HysterieH. Teoria PerfidieH. Teoria Procrastination in tomato, tea and passionfruit flavours uniquely offered at St. Regis Hong Kong. St. Regis Bar also houses a limited edition whisky from Komagatake – Komagatake YakushimaSamaroli Demerara 19 Years Old “Old Vintage 1998” rum from Guyana, South America and Armagnac collection including those from Baron Gaston Legrand, a brand passed down from generations in Lannepax, in the Bas-Armagnac region for over 120 years. For a bespoke cocktail experience, a unique line of essences from Santa Bianca, Italy are used to enhance your cocktails with unique flavour undertones including bergamot orange, rose, lavender, vetiver, bay, cedarwood and clary sage.

 

The St. Regis Bar is open daily from 11:00am – midnight.  No reservations allowed, for more information, please call +852 2138 6800 or email srhk.drawingroom.bar@stregis.com

 

Bespoke Tableware

 

D. Porthault, well known for their luxurious embroidered and printed linens, designed the tablecloths and tablemats at the hotel. The feminine interior of L’Envol is reflected in the tablecloth, which is light beige in colour with a delicate pattern of linear ascending effervescence of champagne bubbles, symbolising a spirit of celebration. At The Drawing Room, the tablemat takes after the original pattern of the Orient Express train, symobolising the connection between East and West.

 

The glassware in the hotel is created by Cristallerie de Paris. Following with the champagne motif, L’Envol’s glassware mimics the sparkling fizz of the beverage, with carved lines that represent the iconic shape of a Louis XIV Crystal Chandelier, a symbol of royalty, purity and serenity.  At The St. Regis Bar, the pattern of the glassware is a tribute to the rich St. Regis legacy, and to Mrs. Caroline Astor, the mother of the St. Regis founder Mr. John Jacob Astor IV, who loved diamonds and often adorned herself with her collection of diamond jewellery.

 

Bespoke Spirits

 

St. Regis Hong Kong also partnered with Distillerie De Paris, one of France’s most innovative distillery to create bespoke and branded spirits for guests. Each in-house guests can find specially curated gin, flavoured vodka and rum in the mini-bar for their enjoyment.

 

Olivier Zatka, director of food and beverage comments: ‘The St. Regis Hong Kong is bringing an exceptional dining experience to the region, masterminded by award-winning chefs with years of experience in creating sophisticated, seasonal and delectable dishes for guests at the hotel. We also strive to create bespoke and personalised experiences for our luminaries, from tablecloth to glassware, each painstakingly designed for the outlet. We also house an extensive beverage collection from bespoke branded spirits, vintage wines to beautifully created cocktails and non-alcoholic drinks; as well as rare teas at Rùn and decadent cheese presented in a custom-designed cheese trolley at L’Envol.”  

 

About The St. Regis Hong Kong

The St. Regis Hong Kong reflects the vision of interior designer Andre Fu of a Hong Kong mansion, blending the timeless elegance of the St. Regis legacy to the silhouettes of Hong Kong’s architectural and cultural diversity. Thoughtfully-designed accommodations featuring 129 rooms and suites are complemented by East meets West elements that provide the perfect setting to offering personalised St. Regis Butler Service. L’Envol French restaurant and Rùn Chinese restaurant feature culinary highlights by Michelin-starred chefs, while The Drawing Room will host a redefined Afternoon Tea experience, and The St. Regis Bar signature cocktails are complemented by live jazz music. For information and reservations, please email srhk.reservations@stregis.com, or visit stregishongkong.com or call +852-2138 6888.

Trattoria del Pescatore is now rebranded into Chris’ Common Room

Trattoria del Pescatore Hong Kong has recently been rebranded into Chris’ Common Room under a new concept which is drawing in not only seafood enthusiasts but also meat lovers and vegetarians with its new all-day menu at a friendlier price- points. The transformation brings a more comprehensive menu covering renowned Chris’Specials such as the Red Prawn Spaghetti, the Spaghetti with South African Abalone and Hokkaido Uni, the Red Prawn & Avocado Tartare as well as other new creations such as Seafood Bouillabaisse, Braised Wagyu Beef Cheek and Roast Whole Australian Free Range Chicken.

Mr. Christopher Liu, the owner of Chris’ Common Room, remembers his good old university days at Oxford when he would spend hours at the Junior Common Room (JCR) just chilling and hanging out with his college mates. At Chris’ Common Room, he hopes to re-create the same casual and warm ambience but at the same time offering diners a wide-range of delicious comfort food.

With the motto “Bringing Good Food & Good People Together”, Chris’ Common Room is opencontinuously from 12:00 noon until the last guests leave (last order at 10:00pm), Tuesdays to Sundays. During the afternoon, guests can lounge around over a refreshing cup of Italian coffee with the homemade desserts. In the early evening, friends could mingle and relax over imported Italian beer or a glass of wine from our vast selections handpicked by the owner.

To celebrate the rebranding, Chris’ Common Room are rolling out several promotions in September.

Buy-2-Get-1-Free Set Lunch | Tue-Sun, 12nn-2:30pm

In September, Chris’ Common Room is offering “Buy-2-Get-1-Free” for its 3-course monthly set lunch. Priced at $178 per set* and available on Tuesdays to Sundays, from 12 noon to 2:30pm.

Tea Time Specials – Dessert of the Day with Tea or Coffee | Tue-Sun, 3-5pm

All You Can Drink Happy Hour | Tue-Sun, 5-7pm

Chris’ Common Room is also an ideal venue to have an afternoon tea or a drink with friends andfamily at its comfy lounge area. During 3 to 5 pm every Tuesday to Sunday, enjoy a daily dessert and a cup of tea or coffee at only $100 per person*, as well as unlimited servings of selected sparkling, rosé, red and white wine, beer and cocktails at only $288 per person* from 5 to 7 pm every Tuesday to Sunday.

*Prices are subject to a 10% service charge.
To view our full menu, please visit www.ccr.hk

Chris’ Common Room

Address: 11 Po Yan Street, Sheung Wan, Hong Kong

+852 2559 3339
info@ccr.hk
www.ccr.hk

 

ZEST by Konishi

Towering above On Lan Street in Central Hong Kong, ZEST by Konishi, the city’s first chef-inspired restaurant, has a fitting location for a culinary icon like Japanese chef Mitsuru Konishi. At the very pinnacle of an esteemed career, Konishi has returned to the Hong Kong dining scene to seduce diners with his playful yet stimulating cuisine.

ZEST by Konishi, the newest restaurant by Lai Sun Dining, is a distinctly personal project for the chef, who is making a triumphant return to the city’s gastronomic ranks. Chef Konishi forged his delicate blend of contemporary French technique and intelligent Japanese flair in some of the world’s most demanding kitchens, including two Michelin-starred L’ATELIER de Joël Robuchon in Tokyo, and Taillevent in France, where he was the first Japanese Sous Chef in the famed restaurant’s history. In Hong Kong, Konishi is best known for his roles with Lai Sun Dining, which included earning two Michelin stars while helming Wan Chai’s Wagyu Takumi in 2014.

ZEST by Konishi is the culmination of the chef’s extensive travels, the development of his signature precision, and the realisation of his enticing and invigorating interpretation of two of the world’s most intransigent culinary styles. The two-level restaurant delivers a dining experience beyond the tried-and-tested; a concept entirely inspired by the enigmatic individual, ZEST by Konishi explores the chef’s undeniable talents while invoking curiosity and excitement as diners travel through the destinations and kitchens of his extensive career through each dish.

Adventurous, vivacious and energetic, ZEST by Konishi breaks the fine-dining mould with a philosophy centred around putting one’s heart and soul into a given art. Konishi’s menu is heartfully crafted, executed with finesse and seasoned with pertinence, as the chef playfully blends new flavour profiles that will bring deep satisfaction and enjoyment to gourmets.

ZEST by Konishi presents itself with different experiences: The Dining Room is a light, airy and distinctly elegant space of honey-hued Birchwood, polished stone, woven rattan and leather, with banquette booths and towering windows complemented by subtle Japanese design accents. Located on the 28th floor, the 38-seat space including a 12-seat private dining room delivers haute cuisine lunch, dinner à la carte and degustation menus that act as a canvas on which Konishi illustrates his skills and inspirations, complemented in part by the theatrics of an open kitchen. The private dining room features hand-carved timber wall panels and a wine cellar stocked with coveted old and new world labels.

The Dining Room is a culinary theatre in which Konishi captures the essence of seasonality and tradition, with a particular focus on layer and texture. This dining experience embraces the freshest seasonal ingredients which quality is effortlessly highlighted using Japanese and French culinary precision. Both the à la carte and degustation menus are inspirational and impavid as proven by ZEST’s debut menu with fresh pain de campagne and brioche, made to Konishi’s own recipes, and served with butter topped with soy sauce powder, green tea powder and Spanish olive oil; an amuse-bouche of Japanese summer sweet corn, crispy sponge cake topped with corn purée and savoury flamed buttered popcorn; and the stunning Green Garden, a breath-taking coalesce of 20 types of vegetables and herbs, including celery root purée, fennel jelly, baby carrots, edamame, black olive crumble, crispy quinoa, all gently dressed with shiso paste and lemon, then garnished with marigold flowers, micro herbs and more, many sourced from Hong Kong organic farms, and paired with a clear extraction of Australian romaine tomatoes and cherry tomatoes.

Konishi’s Japanese background is evident with ingredients like wild chi ayu – a sweet moss-fed river fish caught in Japan during the summer – which the chef pairs with crispy rice cracker, shiso leaves, and umeboshi, fermented and salted Japanese plum. Black-throated sea perch or nodoguro, a highly sought after fish from the Sea of Japan sometimes referred to as ‘white toro’, is steamed and served with gooey walnut gyuhi – which has a mochi-like texture and spinach rolls of sautéed enoki and Chinese spinach and a soul-soothing broth of fish bone, chicken dashi, grilled onion and clams. Made to share, the Ping Yuen Chicken takes its inspiration from the Chinese classic Eight Treasure Duck that Konishi reinterprets with locally-sourced chicken from Hong Kong suppliers, which is stuffed with lotus-leaf wrapped Japanese rice, water chestnut, chicken liver, and foie gras, before being smoked over a fragrant bed of sage rosemary and thyme.

Sweet touches to The Dining Room’s menus include homemade coconut sorbet, served with a medley of meringue, passion fruit cream, mandarin, pink grapefruit and edible flowers; and baked-to-order citrus madeleines with poppy seeds. The nine-course degustation tasting menu is available daily during dinner service at The Dining Room on 28th floor; priced is at HK$1,380 per person, with the choice of wine matching at an additional HK$780 per person. Prices are subject to a 10% service charge.

Furthering the concept’s narrative, The Lounge, a chic and refined space located on the 29th floor, pays tribute to Japanese culture, with delectable express set menus and bento boxes ideally suited for power lunches, and Nippon-inspired craft cocktails adding the perfect ending to the workday as the space transitions from eatery to hidden cocktail divan, complete with outdoor terrace and stunning cityscape views. An opening release for The Lounge will be sent out in the coming weeks.

Address: 
28 & 29/F, 18 On Lan Street, Central, Hong Kong

Phone & Email: 
(852) 2715 0878; info@zestbykonishihk.com

Website:
zestbykonishihk.com

Opening Hours:
Monday to Saturday (closed on Sunday & Public Holiday Eve)

28/F The Dining Room
Dinner: 18:30 – 22:30

29/F The Lounge
Bar & Lounge: 17:00 – Late

Seating:
28/F The Dining Room –  38 seats
Including one private dining room of 12 seats

29/F The Lounge – 47 seats
Lounge & Dining Area – 25 seats
Bar Counter – 6 seats           Terrace – 16 seats

Facebook:
www.facebook.com/zestbykonishi

Instagram:
@zestbykonishihk

Micasadeco & Café

Originated from the fluffy pancake trend-setting city of Osaka, immensely popular Micasadeco & Café has recently opened its first flagship restaurant outside of Japan in Langham Place, Mong Kok. Set to create a cozy yet sophisticated atmosphere, the new venture will be bringing its signature renowned Ricotta Cheese Pancake that received the highest ranking of 3 stars at the Sarah Japan Menu Award last year, alongside an extensive menu with a perfect mix between sweet and savoury delights, for Hong Kong diners to enjoy. 

 To accurately depict the authenticity of Micasadeco & Café’s offerings, their team has especially invited their 4 new chefs who will be stationed in Hong Kong to their original branch in Osakato learn how to make the authentic perfect pancake tower and other delicacies.

 Diners can expect both savoury bites and desserts that satisfy the sweet tooth in Micasadeco & Café’s innovative menu, which ranges from an àla carte, breakfast, brunch and lunch menu:

No café is complete without a drinks menu. Arange of coffees are available made with the trustyLa Marzocco coffee machine, a perfect pairing for Micasadeco & Café’s food offerings.

Opening on September 20th in the airy basement of Langham Place, Mong Kok, Micasadeco & Café will be serving diners breakfast till dinner Monday through Sunday. In celebration of their Hong Kong opening, the first 300 customers and thosewho spend HK$200 or above subsequentlyat the café will receive a complimentary limited edition tote bag. Grab them while stock lasts!

About Micasadeco & Café

Originated from the city of Osaka in Japan, Micasadeco and Café is famous for its award-winning Ricotta Cheese Pancake. The restaurant and café also offer an extensive menu including their signature pancakes, pasta, curry, sandwiches and many more sweet and savoury delicacies, serving from breakfast, lunch through till dinner.

 Address: Shop B2 26-27, Langham Place, 8 Argyle Street, Mong Kok
Opening Hours: Monday – Sunday 8 AM – 11 PM

Facebook: https://www.facebook.com/micasadecoandcafehk/

Instagram: https://www.instagram.com/micasadecocafe_hk/

Superfood Restaurant Avobar Makes Debut in Hong Kong

Following its first permanent home just last year, London’s original avocado themedrestaurant Avobar ventures out to Hong Kong to open its first international extension in K11 MUSEA, Tsim Sha Tsui. Set to create a casual, inviting and unique dining concept, Avobar has created a wide-ranging mix of fresh and delectable dishes, each with its own creative avocado-twist. The all-day menu offers a variety of healthy comfort food, covering everything from brunch dishes, bowls and salads, through to sharing plates for the evening.

 

For those looking to treat themselves to an avobrunch, Avobar features delicious stacks of the Matcha Pancakesserved with homemade avobutter and a sweet or savoury topping; and their Ultimate Avo Toast, is served deconstructed with sliced avo, guacamole, poached eggs along with a side of avo lime jam and sourdough toast. Other signature dishes include the infamous Avo Bun Burger, a nutritious sweet potato and red lentil patty sandwiched between two perfectly cut half avocados. Two alternative versions of the Avo Bun Burger are also available, which are the new epic edition of the Avo Bun Lobster with succulent lobster chunks, tangy mango, passion fruit and tabasco mayo,andthe Avo Bun Beef,a special Hong Kong edition with pulled beef, tomato salsa & salsa verde. Another popular dish that is new on the menu and exclusively sold in Hong Kong is the Pasilla & Mushroom Risottowith miso zuke cod. To end the perfect meal on a sweet note, avo lovers can opt for the rich and gooey Choc Avo Browniewith sweet potato syrup from the dessert menu.

 

To compliment all the avo-inspired dishes, Avobar has incorporated the beautiful superfood into their cocktails as well. The Avo Margaritacocktailcomes with an avocado twist, featuring fresh lime juice, triple sec liqueur, homemade avocado purée and tequila. There are other summer influenced cocktails on the menu, such as the signature Avocolada, made with white rum, pineapple juice, coconut cream, avocado and fresh lime juice, simple yet refreshing.

 

Offering a relaxed feel, Avobar Hong Kong uses its very own branding concept botany meets urbanity, which can be seen in the industrial yet warm interior enhanced with eclectic furnishings. In the main dining area, the restaurant features a bamboo-like wall, drawing attention to its eye-catching chairs and cushions in coral that contrasts with their neutral wooden benches and stools. Right next to the open kitchen, the bar countertop is made with a stunning patterned concrete complemented with high stools that runs through the back of the restaurant. As for the flooring, it is filled with monochromatic geometric patterns that compliments well with the beautifully decorated coral-coloured leaves and industrial spotlights that brighten up the whole space. 

What makes Avobar so special is that each avocado is ethically and sustainably sourced with growers and farmers all over the world, bringing the highest quality avocados to Hong Kong all year round. Not to mention, avocados are packed with nearly 20 vitamins, minerals and nutrients, Avobar’s offerings are perfect for contemporary health-conscious consumers who may also live a gluten-free or vegan friendly lifestyle.

 

To keep everyone feeling just as healthy on the outside, Avobar also sell a lifestyle range of avocado based products, including avo-inspired t-shirts, tote bags and more to be sold at the restaurant so you can bring some of Avobar home.

 

Avocados, which are at the heart and soul of the restaurant, is a symbol for positivity, health, uniqueness and fun, which is what Avobar hopes diners can experience with them. This cosy dining space offers 60 seats in the industrial and eclectic decorative setting, serving delights from breakfast, lunch, through to dinner, merely using the all-mighty avocado to bring a range of tasty and healthy dishes for diners in Hong Kong to indulge in.

 

Sabatini presents Michelin Starred Italian guest chef Alessandro Breda

Sabatini presents Michelin Starred Italian guest chef Alessandro Breda for A taste of modern, creative yet authentic Italian cuisine

The celebrated Sabatini Ristorante Italiano at The Royal Garden will invite one of the top Italian chefs – Alessandro Breda to be the guest chef from 15 to 21 September. Chef Alessandro has been awarded one Michelin star since 2005. In September he will be bringing his modern, creative yet authentic cuisine to the restaurant which are already famous at his restaurant Gellius in Italy.

Chef co-owner Alessandro is the soul of the Gellius restaurant which is situated in the restored ancient archeological former prison site in Oderzo Italy. With a culinary passion, Chef Alessandro has decades of experience working in prestigious award winning restaurants. He first started from one Michelin-starred Concorde restaurant in Mantua, Italy, and continued his way to the very first three Michelin-starred Italian restaurant Gualtiero Marchesi in Milan. Then he worked for two Michelin-starred Tantris in Munich, three Michelin-starred Enoteca Pinchiorri in Florence and Four Seasons Hotel in London. In 2001 he opened Gellius and it has held one Michelin star since 2005 until now.

Chef Alessandro’s cuisine is a combination of tradition and innovation, the result of his particular personal experience and his strong sensitivity, with particular attention to the respect of colors, flavors and textures of the ingredients. His beautiful creative dishes are modern interpretation of Italian cuisine while preserving its authenticity. Guests would find them recognizable without losing the identity and the taste of Italian cuisine.

Chef Alessandro’s Sabatini menu will feature a selection of modern yet authentically flavoured dishes, including Roasted Hamachi fish with cannellini beans and shallot in raspberries vinegar, Slow cook veal cheek with fresh tomato, crispy polenta with mozzarella and black pepper, New Zealand scampi served with smoked potato and shellfish sweet & sour sauce, Linguine with Sicilian red prawns served with pesto of pistachio and basil and the mouthwatering dessert Mascarpone light mousse, coffee and salted hazelnut ice cream.

The 4-course Lunch Menu is priced at $598 per person and 6-course Tasting Menu is priced at $1,980 per person or $2,480 with wine pairing. Prices are subject to 10% service charge.

Don’t miss the opportunity to savour Chef Alessandro’s finest Italian cuisine and please call 2733 2000 for reservation.

Avobar

Popular avocado themed restaurant from London, Avobar, will be opening its Hong Kong extension in K11 MUSEA, Tsim Sha Tsui this September. The all-day menu offers a range of healthy comfort food each with its own creative avocado-twist, including signature dishes like the Avo Bun Burger and Ultimate Avo Toast, as well as desserts and cocktails made with the beautiful superfood to top it off. Be prepared to taste an all-avocado menu whilst enjoying the sunset-inspired décor and relaxing atmosphere!

Website: https://www.avobar.co.uk/

Instagram: https://instagram.com/avobar_hk/