Beefbar Hong Kong|Michelin-starred Gastronomic Beef Journey in Beefbar

This summer, indulge in our divine beef gastronomic journey with 5-course beef degustation menu. A homage to top quality beef cuts, around-the-world from Japan, Korea, Australia and America. Priced HK$ 1,280 per person including Kagoshima Beef Tartare,Lettuce, Shiso & Caviar, mouthful of divine layering with lettuce wrapped beef, shiso and caviar, precious yet luxurious; Korean Strip, Scallops, Wakame Mustard, the inherent complexity perfectly matching with savoury flavours of Korean strip, succulent scallops and mild spiciness of wakame mustard; Australian Short Rib “Bourguignon”, Smoked Paprika, Potato Foam, the most creamy and smoothness potato foam mix with Australian short rib bourguignon, a touch of smoked paprika to enhance the complexity of flavour; American Bavette, Oolong Broth, all time favourite to represent Beefbar, with Japanese oolong broth and choi sum, simple but elegant; a final touch comes in the form of a Peach, White Wine, Brown Sugar Cookie Ice Cream, the most refreshing and delightful taste in summer days.

 

Address: 2/F, Club Lusitano, 16 Ice House St, Central, Hong Kong
(Two entrances available: Ice House St and Duddell St)
Telephone: +852 2110 8853
Website: www.beefbar.hk
Operation Hours: Monday to Saturday, including public holidays
(closed on Sunday)
Lunch:         12:00noon – 2:30pm
Bar:             6pm til late
Dinner:        6:30pm – 10:30pm
Seating: 107 seats including three private rooms (Size 7,143 sq. ft. gross)

ANDŌ Chef Agustin Ferrando Balbi’s first restaurant has officially opened its doors

Situated on 1F Somptueux Central, 52 Wellington Street, the highly-anticipated 34-seater restaurant was launched in partnership with JIA Group, the Hong Kong-based hospitality firm founded by Yenn Wong.

For Argentine chef Agustin Ferrando Balbi, Andō is very personal. Derived from his Latin surname Ferrando, Andō in Japanese also connotes a sense of contentment, while in Spanish, it is the equivalent of ‘-ing,’ the verb participle to describe the act of doing in the present.

Such complexity and multiplicity in meanings at the heart of the Agustin’s cuisine, one that nods at his ancestral roots in Italy and Spain, while gazing at the land that shaped his craft – Japan. But the journey that shaped his culinary ethos doesn’t stop there. Andō’s modern tasting menus sets off in search of uncharted flavour combinations, accentuated with the finest produce sourced from Japan, Spain and Italy, by boutique purveyors and producers who share Agustin’s fervent respect for seasonality and heritage.

Every dish is deeply storied and grounded in a precious memory; signature dishes include:

TODO DIFERENTE (All Different) – A play on colour and expectations, Agustin’s defiantly yellow starter subverts the perception that tomatoes are typically red. The seasonal summery starter offers a smorgasbord of textures and flavours, wittily juxtaposed by its monochromatic palette. The natural sweetness and umami of the yellow pineapple tomato slices are enhanced with sea salt and shio kombu-infused extra virgin olive oil and complemented with dollops of Japanese tofu and burrata cream, bright acidity from fresh physalis, and fine slices of Japanese mango brushed with ponzu. A sauce made with yellow tomato and clam jus brings together the contrasting flavours.

PARTIR (Departure) – At the age of 24, Agustin left home for Japan to learn how to treat and cook seafood, marking an important milestone in his culinary journey. An expression of his learnings from Japan, PARTIR is a seasonal selection of sashimi prepared using the ikejime method with each fish thoughtfully paired with accompaniments to highlight its distinct characteristics. Yari ika (spear squid) is paired with akegarashi, a savoury yet spicy koji-based condiment; gamba roja is seasoned with an ebi oil made from the heads of the Spanish red prawns roasted with sudachi skin; hirame (flounder) is complemented with garlic purée and green chili pepper; tai (sea bream) with glazed shallots and lily bulb broth; and akami (the leaner part of tuna) finished with smoked soy sauce from Kyoto and wasabi.

RISAS DEL JARDIN (Garden’s Laugh) – As a child, Agustin often spent Sundays having asados (grilled meats) in the back garden with his family and friends. RISAS DEL JARDIN is a nod to Argentina’s predilection for grilled meats, elevated with Agustin’s training in Japan. A5 Kumamoto wagyu is grilled over charcoal then brushed with beef jus and ponzu, and served alongside a purée of corn, bacon andtogarashi, charred shishito peppers, and a stuffed shiitake mushroom with a sofrito filling of mushroom feet, zucchini and kombu. Rounding out the dish is a sauce made from beef bones and roastedpequillo peppers. Andō has the prestigious honour of being the only Kumamoto wagyu ambassador in Hong Kong.

SIN LOLA (Without Lola) – Caldoso rice is cooked in three stocks – chicken and chorizo, clam, and abalone – with mirin, soy sauce, sake and dashi, simmering over low heat for eight hours. The chorizo made with pimentón de la Vera, lends a spicy smokiness to the comforting dish. SIN LOLA is a loving tribute to Agustin’s late Spanish grandmother, Lola, who often made this for lunch after school and who inspired him to pursue his culinary career.

A LOS DOS NOS GUSTABA (We Both Loved It) – Fusing the traditional Japanese art of wagashi with nostalgia, this dessert features a puffed rice-studded shiroan (white bean paste typically used in wagashi) veil wrapped around sesame ice cream with a yuzu caramel core, nestled on a bed of yuzu and shochu jelly and fresh oranges. The dessert is a wink at Agustin’s grandmother’s beloved tree which Agustin loved to use as target practice for soccer.

Andō is open for lunch Tuesday to Saturday from 12 to 2.30pm (last seating), and dinner Monday to Saturday 6 to 9pm (last seating). For lunch, the menu Presentacion is priced at HK$588 and the menu Experiencia at HK$888. For dinner, the menu Presentacion is available at HK$1288 and the menu Experiencia at HK$1,688. Bookings can be made here or by emailing info@andohk.com.

Avobar Invites All Gourmands to Celebrate Summer and Upcoming National Avocado Day on 31st July

Avobar Invites All Gourmands to Celebrate Summer and Upcoming National Avocado Day on 31st July

Indulge in a range of refreshing healthy avocado delights and enjoy a buy 1 get 1 free offer on smoothies and shakes during the last week of July

(Hong Kong, 8th July 2020) — The hot summer season in Hong Kong calls for a refreshing meal to take a breather in this heat. Look no further! Launched at the beginning of this month, Avobar has recently introduced a brand new summer menu with a range of avocado bites for diners to relish and celebrate the holidays with other avo-lovers.

Fresh Summer Menu, Refreshing Summer Dishes

Enjoy summer Avobar style with a few new thirst-quenching dishes and drinks on the menu to cool-off at any time of the day: from breakfast, lunch throughout till dinner. Taking inspiration from several Asian cuisines, one of the new main dishes will become the go-to choice for vegetarians while the other two highlight chicken for those looking to savour some healthy protein with avocados. Order the new smoothie bowl and shakes made with almond milk for the perfect end to the meal, suitable for diners who are on a gluten-free and dairy-free diet.

‘National Avocado Day’ Weekly Promotion

Good news for all avocado fans! In celebration of National Avocado Day, which falls on 31st July, Friday, this year, Avobar invites all foodies to dine-in at the restaurant to receive a buy 1 get 1 free offer on all smoothies and shakes, only available for a limited-time from 27th July to 31st July before 6 PM. Be sure to pop by Avobar during the last week of July while the offer lasts!

XUÂN Modern Vietnamese

Renowned Chef John Nguyen will Helm the Kitchen at the Buzzing New Wan Chai Eatery

XUÂN, a modern Vietnamese restaurant, opened this July on Lun Fat Street in bustling Wan Chai. Helmed by veteran Vietnamese Chef John Nguyen, XUÂN promises next-level cuisine with a northern influence, alongside craft cocktails inspired by the nation’s signature flavours.

Named for 18th century female poet Hồ Xuân Hương, whose risqué and forward-thinking works established her as a national icon, XUÂN takes a similarly progressive attitude towards Vietnamese cuisine. The Braised Beef Tongue Salad (HK$118) features 12-hour cooked, flavourful beef tongue atop pomelo, green mango, fresh herbs and housemade citrus dressing while traditional pork and shrimp spring rolls are upgraded in the form of  Chả GiòCrispy Spring Rolls  (HK$128) made with fresh grouper, crab meat, fragrant Vietnamese herbs, and homemade nước mắm.

Nguyen’s inimitable phở is served as per Vietnam’s northern style, with a Chinese doughnut and pickled garlic in lieu of fresh herbs. Guests can take their pick of Beef Prime Rib Phở (HK$138) with 12-hour cooked Angus prime rib, 24-hour simmered beef broth and housemade chilli sauce, or Chicken Phở (HK$128) with local Three-Yellow chicken, homemade 12-hour chicken broth, chicken oil ginger and pickled garlic. Another tempting choice comes in the form of a XUÂN Signature Beef Phở (HK$158) – the ultimate main for meat-lovers – it features Angus prime rib, braised beef tongue and oxtail served with homemade 24-hour beef broth, Chinese doughnut, housemade chilli sauce and pickled garlic. The slow-cooked broths are delicately flavoured with a smack of fat – for a luxurious mouthfeel – and each version can be elevated with items such as Roasted Beef Bone Marrow (HK$50), a Chinese Doughnut (HK$20), Fresh Farm Egg (HK$20), Chicken Heart , Chicken Liver or Crispy Chicken Skin (all HK$30).

Larger plates – ideal for sharing – include the colourful Cơm Gà Hoi An Chicken Rice(HK$168). This plentiful and textural dish features hand-pulled Three-Yellow chicken, a perfectly-cooked duck egg, Vietnamese ‘chicken meatloaf’, turmeric and garlic flavoured rice prepared with chicken stock, pickled green papaya and carrot – complete with a spiced ginger nước mắm.

XUÂN

Address: G/F, 18 Lun Fat Street, Wan Chai

Opening Hours: Monday – Sunday from 11:30 am to 10:30pm

Tel: +852 2891 1177

Email: info@xuan.com.hk

The Langham, Hong Kong Summer Picnic Afternoon Tea

SUNSHINE, SUMMER AND AFTERNOON PICNICS

THE LANGHAM, HONG KONG LAUNCHES THE SUMMER PICNIC AFTERNOON TEA AT PALM COURT

Palm Court at The Langham Hong Kong heralds the arrival of summer garden-themed – The Summer Picnic afternoon tea presented in a wicker basket, packed to the brim with refreshing seasonal treats and picnic classics.

Guests may ‘harvest’ heirloom vegetables from their own little vegetable farm, and also enjoy savoury bites such as the perfect appetizer salmon tartare, foie gras terrinethat leaves a rich aftertaste and a green asparagus with feta quiche.  Sweets such as a Japanese inspired fruit sando, creamy goodness exotic milkshake, strawberry andrhubarb pie and raspberry macaron and more are also packed in the basket.

Rounding up the afternoon tea are the freshly baked plain and beetroot & cranberry scones still warm from Palm Court’s very own bakery, served along with Devonshire clotted cream and preserves.

The afternoon tea set is paired with a selection of premium loose leaf teas or champagne. Priced at HK$398* for one person and HK$688* for two with tea; HK$558* for one person and HK$988* for two with a glass of champagne each. The set is available from 1st July  to 30th September 2020.

The Summer Picnic Afternoon Tea at Palm Court is served on weekdays from 3:00 to 5:30p.m., and on weekends and public holidays in two sittings, from 2:15 to 4:15p.m. and 4:30 to 6:30p.m.

Menu of The Summer Picnic Afternoon Tea

– Savories –

Vegetable Farm
Hummus, black olives and garlic crumbs, heirloom vegetables

Salmon Tartare
Tomato water jelly, salmon roe and sprouts

Foie Gras Terrine
Pistachio crumble and brioche soldier

Scotch Quail Egg
With black garlic purée

Bikini Sandwich
Parma ham and mozzarella with truffle paste

Mini Quiche
Green asparagus and feta cheese

– Sweets –

Fruit Sando
Fresh mango & kiwi, whipped cream, shortcake

Exotic Milkshake
Banana and pineapple confit, light passion fruit chocolate mousse

Picnic Pie
Strawberry and rhubarb

Palm Court Macaron Lollipop
Raspberry buttercream

Plain and Beetroot & Cranberry Scones

*All prices are subject to a 10% service charge.

For reservations or enquiries, please call 2132 7898 or email tlhkg.fbservicecentre@langhamhotels.com.

Rubia – Step Into the Friendly Embrace of a Spanish Taberna and Enjoy Rubia’s 2 for 1 Happy Hour

Having firmly established its reputation for exceptional steaks and tapas, this neighborhood hot spot also boasts a vibrant ambiance in the relaxed, taberna style, ground-floor bar. Featuring a 2 for 1 happy hour, Galician draught beer & cider, new cocktails and a dedicated gin selection, there’s always a perfect pairing for delicious local Spanish cold cuts, snacks and cheeses.

Happy Hour Deals

Cheers all the way! Settle in at Rubia ‘s cozy bar and enjoy a ‘2 for the price of 1’ happy hour special every day from 3pm-7pm on the ground floor. The offer includes a great mélange of options – regional Wines and Cava, draught Estrella Galicia lager & Maeloc Cider. Cocktails such as the house special ‘Americano’, alongside Spanish gins such as Lola & Vera are paired carefully with individual tonics and locally sourced garnishes.

Introducing Rubia’s Brand New Gin Section

Good news for gin-lovers: Rubia’s new gin section is here! Curated with an eclectic range of Spanish and Hong Kong gins; Rubia’s bar team has thoughtfully & uniquely paired tonics and garnishes to highlight the gin botanicals. A taste of Spain with Le Tribute Gin paired with orange peel, grapefruit and juniper and exotic Indian Tonic water is a favourite.

Summer Sips

The friendly and welcoming staff at Rubia have also introduced two new cocktails with tropical flavours to beat the heat. Longan Potion (HK$95) is the treat for a true Hong Kong summer paired with Longan infused Absolut Vodka and fresh lime juice. Second on the list is the Manzana Acida (HK$110), a concoction of Lola & Vera, Quenz Hierbas, Estrella Cordial finished off with apple syrup.

Wine & Cheese

Enjoy the Spanish tradition of wine, cheese and selected cold cuts from Sunday to Thursday all day.  $298 for a choice of 3 cheeses OR 3 cold cuts with a wine flight or $398 for cheeses & cold cuts alongside a wine flight.

For reservations, please call 2889 1199 or book via OpenTable

Venue Info

Address: UG/F and 1/F, C Wisdom Centre, 35-37 Hollywood Road, Central

Phone Number: 2889 1199

Email Address: info@rubia.hk

Website: www.rubia.hk

Facebook: www.facebook.com/rubia.hkg
Instagram Page: www.instagram.com/rubia.hk

Official Hashtag: #RubiaHK


Operation Hours

LUNCH
MON-SUN: 12:00pm – 2:30pm

DINNER
SUN-THUR: 6:00pm – 10:30pm
FRI-SAT: 6:00pm – 11:00pm

BAR
SUN-WED: 12:00pm – 12:00am
THUR-SAT: 12:00pm – 01:45am

Morton’s World Famous Steak & Lobster Menu Is Back!

Morton’s the Steakhouse is bringing back its sought-after Steak & Lobster Menuwhich features the best of land and sea, as well as a classic Morton’s side dish and dessert, for only HK$688 + 10% service charge. The special menu is available from 1 July to 31 August 2020.

Guests can enjoy a filling three-course meal, beginning with a choice of a classic Caesar Salad, signature Center-Cut Iceberg wedge with a decadent blue cheese dressing, or sophisticated Lobster Bisque.

A main will be served in the form of a 6oz Center-cut Filet Mignon, the most tender cut of steak on offer, alongside a choice of juicy Crab Cake, fresh Lobster Tail or umami-loaded Bacon-wrapped Scallops.

A meal at Morton’s wouldn’t be complete without a serving of signature sides. Diners can take their pick from the steakhouse’s world-famous Parmesan & Truffle Fries, Mashed Potatoes, Creamed Spinach or Grilled Jumbo Asparagus.

Guests should be sure to save some room for dessert. Two decadent choices feature on the  excellent value Steak & Lobster Menu — longstanding crowd-pleaser Morton’s Legendary Hot Chocolate Cake or elegant Crème Brulée with a perfectly crackable top.


Morton’s the Steakhouse is located at The Sheraton Hotel Hong Kong, 4th Level, 20 Nathan Road, Kowloon, Hong Kong. Reservations can be made by telephone: (852) 2732 2343.

Hotel ICON’s Malaysian Durian Festival Returns This August

HOTEL ICON’S MALAYSIAN DURIAN FESTIVAL RETURNS THIS AUGUST

Celebrate the King of Fruits and its exquisite creamy and smooth texture

#HotelICONHK #MalaysianDurianFestival

Take a culinary trip to Malaysia and celebrate the King of Fruits and its exquisite texture at Hotel ICON’s Malaysian Durian Festival. Every Sunday starting on 9 August to 30 August in the spacious Silverbox Ballroom, enjoy a specially-curated extensive durian menu along with the hotel’s signature all-you-can-eat selection. Guests can further experience Malaysian culture through various interactive booths and a virtual tour hosted by Hotel ICON’s Executive Pastry Chef and Malaysian-native Danny Ho to bring home special ‘En-durian’ surprises.

Unlimited ways to enjoy durian

The high-ceilinged and spacious Silverbox Ballroom will become the perfect paradise for durian lovers throughout the month of August. From the mildest to the most intense flavours, guests can look forward to tasting premium grade varieties of durian. This year’s selection consists of five different types of durian including D197 Mao Shan Wang, D24, D101, Black Thorn and the chef recommended D88, all freshly imported from Malaysia.

Crafted by Hotel ICON’s very own Malaysian Executive Pastry Chef Danny Ho, also known as the ‘Durian Prince’, an array of exciting durian-themed sweet delights will be available. Showcasing the rich, creaminess of the fruit, highlights include a traditional Malaysian dessert Durian Pulut Tai Tai where the creamy flesh of the durian is complimented by the creamy yet sticky texture of the glutinous rice, the light and fluffyPandan Durian Coconut Roulade Cake, Durian Coconut Pudding topped with the bright yellow, fleshy fruit and the signature Malaysian Durian Ice Cream.

For an easy introduction to the strong, overpowering fruit, apprehensive guests can enjoy the Crunchy Baked Crab Shell stuffed with Durian and the nourishing Double Boiled Durian Chicken Soup to kick start the journey with generous pieces of custardy durian flesh. Durian aficionados can dive into seasonal savoury durian dishes ranging from Deep Fried Prawn with Golden Angel Hair topped with Durian Thousand Island Sauce, D101 Durian Deep Fried Prawn with Cheddar Cheese, to Durian Deep Fried Squidcreated by Chef Kelvin Lee and Chef Raymond Fung from our award-winning restaurant The Market.

Continue the durian banquet at home

With the unwavering support of Consulate General of Malaysia, Hong Kong, Malaysia Tourism Promotion Board (Hong Kong office), Malaysian Association of Hong Kong and Malaysia External Trade Development Corporation (MATRADE), this year’s festival offers durian aficionados a holistic culinary journey unlike any other.

Apart from the indulging on the King of Fruits, guests can also stroll through booths with various fun-filled activities, such as taking a selfie at the photo booth or discover the harvest of durians through a virtual tour. Be sure to tune into the interactive session hosted by Chef Danny Ho to receive some hidden ‘En-durian’ surprises, including a whole D197 Musang King freshly imported from Malaysia, the Forbidden D24 Durian Egg Roll, and a box of Musang King Durian Mooncake.

For those who are craving the hotel’s renowned delicacies, enjoy fan-favourite selections that include sizzling Asian specialties, the sashimi bar, freshly chilled seafood and free-flow beverages to complete the incredible feast.

Enjoy an early bird offer^ by booking and settling the full payment on or before 26 July 2020. Visithttps://www.hotel-icon.com/offers/malaysian-durian-festival or follow us on Facebook and Instagram for more information of this year’s festival.

LANDMARK INVITES ALL GOURMANDS TO ‘EATOgether’ THIS SUMMER

LANDMARK presents ‘Thank God It’s Tuesday’ promotions and new food hall concept BaseHall, alongside the latest food trends, exclusive offers and events with more than 70 F&B outlets under one roof

With summer just around the corner, lazy long lunches and extended happy hour sessions are ramping up to give the Central crowd a much-needed respite from the daily grind. Enter LANDMARK EATO, the trendy culinary concept bringing together the best of Hong Kong’s versatile, world-class F&B scene all at LANDMARK.

The city’s hottest hangout destination connects family and friends to ‘EATOgether’, ‘EATOenjoy’, and ‘EATOdiscover’, sharing plates prepared by the city’s top chefs and served with genuine hospitality. Guests can tuck into flavours and cuisines spanning the globe in convivial group settings, while enjoying a series of exclusive pop-ups, food events, limited-time special menus, unique drink promotions and more in coming months.

“Food has always been at the epicentre of our culture. LANDMARK EATO weaves together world class F&B restaurants and bars in support of the culinary world. We welcome our local patrons as well as global travellers to connect with EATO over delectable dining experiences while creating joyous memories together. EATOgether at LANDMARK!” said Raymond Chow, Executive Director of Hongkong Land Limited.

For casual afternoon lounging with coffee and confectionary, seek out cosy eateries such as SEVVA, simplylife Café, and HYPEBEANS, while those looking for a mouthwatering bite can sink their teeth into Morty’s Delicatessen’s classic pastrami, CIAK – In The Kitchen’s stone oven-baked pizzas, or Mak Mak’s sumptuous Thai curries. Meanwhile, fine dining veterans can find state-of-the-art omakase at three-Michelin-starred Sushi Shikon, splurge on classic Italian cuisine at 8½ Otto e Mezzo BOMBANA or savour Chinese delicacies at one-Michelin-starred Man Wah.

‘Thank God It’s Tuesday!’ weekly promotions 

Dry work weeks are soon to be a thing of the past as Friday happy hours arrive early thanks to LANDMARK EATO’s ‘Thank God It’s Tuesday!’ (TGIT) promotion, with HK$69 drinks from 6-9pm, available every Tuesday night starting until 4th August.

Head to PDT Hong Kong and treat yourself to the invigorating ‘Fleur D’Amour’, or gulp down an ice-cold Young Master IPA Beer at MO Bar. Find yourself sipping a glass of superior house wine at SOMM, enjoying an Aperol Spritz at Café Causette, or tucking into floral Japanese-inspired cocktails at Kakure or ZUMA Lounge & Bar. With a total of 14 participating restaurants, TGIT’s sip-worthy drink promotions ensure there’s something for everyone to get the party started early on in the work week.

Besides affordable drinks, guests should also keep an eye out for specials on food and snacks in the upcoming months, with changing themes to coincide with TGIT promotions. Specials range from creative wings’ nights to ‘gramworthy egg porn’ and more, with new themes and additional restaurants announced every two months. Stay tuned with us to see what the latest offerings are!

Feast on international flavours at Jardine House’s new BaseHall

In addition to LANDMARK’s mainstay restaurants, the luxury destination welcomes BaseHall, a brand new food hall concept located on the lower ground level of Jardine House opening this June. BaseHall will house a number of delicious options with 10 F&B concepts in total.

Satisfy carnivorous cravings at local burger haunt Honbo, nab a nutritious meal at vegetarian haven Treehouse, or savour slurp-worthy Vietnamese noodles at Cô Thành. Joining the lineup at BaseHall are spin-off concepts from two acclaimed stalwarts of the F&B scene: Roti Tori, a rotisserie joint by Yardbird; and Westside Tacqueria from beloved Kennedy Town Mexican eatery, 11 Westside.

Meanwhile, customers can also head to Moyo Sik for authentic Korean soul food, savour quintessential pub grub at Pub 1842, and indulge in Singaporean delights at Return of Lemak. For a sweet fix, stop by Cookie DPT for a few mouth-watering treats before heading back to the office grind.

Looking for a new after-work taproom to catch up with colleagues and friends? Bask in BaseHall’s convivial setting late-night with a rejuvenating drink (or two) in hand, thanks to the top-notch bar talent from leading Hong Kong craft brewery Young Master and Mandarin Oriental’s new BaseHall Bar to round out the mix.

Dine, drink and discover together at EATO 

With more than 70 F&B outlets, LANDMARK EATO is primed to make destination dining exhilarating and entertaining, reflecting Hong Kong’s diverse and lauded F&B scene with the city’s most beloved restaurants and bars collated under one roof. The gastronomic hub promises to be the social gathering destination of the summer, inviting all to ‘EATOgether’, ‘EATOenjoy’ and ‘EATOdiscover’!

For diners looking to become part of LANDMARK EATO this summer and discover new food journeys, it’s simple to participate: follow along on Facebook, WeChat, Weibo and Instagram, to learn all about the latest updates on promotions, pop-ups, food and drink deals, and exclusive events. Simply download the LANDMARK HONGKONG app here, and become a new member of our BESPOKE loyalty programme to receive a HK$100 voucher to spend at LANDMARK. Terms and conditions apply.

 

Contemporary Korean Vegetarian Cuisine Inspired by Temple Food ‘Soil to Soul’ is opening in mid-July

Protégé of renowned Buddhist nun WooKwan introducing modern Korean vegetarian twist on traditional food philosophy in mid-July

Contemporary Korean vegetarian cuisine inspired by the country’s temple food is coming to Hong Kong with the opening of Soil to Soul at K11 MUSEA in Tsim Sha Tsui East in mid-July. The new restaurant is being helmed by certified temple food master Chef Gu Jin Kwang, a protégé of renowned Korean Buddhist nun WooKwan.

With the rising popularity of vegetarianism, Soil to Soul is introducing a vegetarian food philosophy dating back a thousand years to the Goryeo dynasty.

Soil to Soul’s menu includes exquisite and nourishing lunch sets, 6 and 8 course tasting dinners along with a variety of a la carte selections, bar snacks and drink specialties.

Chef Gu also presents a special WooKwan Tasting Menu paying tribute to strictest disciplines of nun WooKwan’s philosophy with her original recipes on an omakase-style tasting menu, allowing diners to nourish their bodies and also nurture their spirits and souls. Renowned as author of‘Wookwan’s Korean Temple Food: The Road to the Taste of Enlightenment’, nun Woo is the pre-eminent guru of eco-friendly, vegetarian temple cuisine, using only ingredients that are home-grown and naturally cultivated.

For subtle and gentler flavour, five pungent herbs – garlic, green onion, leek, chive and onion, and faux meat – are avoided.  In accordance with Buddhist philosophy, it is also prepared in accordance with three principles: clarity, flexibility and compliance with the Buddha-Dharma.

Apart from the “WooKwan Tasting Menu”, Soil to Soul introduces contemporary culinary creations developed by Chef Gu – introducing healthy temple food philosophy to Hong Kong with familiar Korean dishes in unique temple food presentation.

Appetisers include Korean Ginseng Salad, cold Mushroom Terrine with Sweet & Spicy Sauce and gluten-free Korean Turnip Dumpling.  Among soups are Perilla Seed Soup with Taro & Fungus and nun Woo’s original recipe of Yellow Bell Pepper Cold Soup with Korean Kimchi. Traditional Korean ‘jangtteok’ pancakes feature not-to-be-missed Mung Bean Pancake and Tri-colour Pancake of zucchini, carrot and potato.

Along with various Korean-style noodles, fried rice, rice ball, rice cake and kimbap (rice rolls) are main course signatures such as nun Woo’s favourite Pan Fried Tofu & Burdock, Blessed Tofu Skin Pocket stuffed with Sweet Potato Noodle, Napa Cabbage, Braised Tomato and Eggplant, Sweet & Sour Shiitake Mushroom with Assorted Vegetables – using stronger flavoured dried shiitake – and Sweet & Spicy Assorted Mushroom with Assorted Vegetables.

Bar snacks for enjoyment at the expansive bar area include Assorted Korean Crips, Steamed Mushroom Stuffed with Potatoes, Pan-fried Yam with Citron Honey and Daily Korean Mini Pancake – designed to pair with Soil to Soul’s drink signatures of biodynamic, organic and premium wines, traditional soju and soju-inspired cocktails.

Seating 106, the 3,380 sq. ft. restaurant and bar incorporates elements of wood and earth inspired by the Chinese philosophy of “Wuxing” – the five phases of fire, water, wood, metal and earth.  Using wood flooring and seating as foundation, a spacious interior stimulates air circulation and glass enhances space, encouraging interaction between light and air, and an overall ‘soul to roots’ concept bringing peace of mind.

An oblong-shaped bar with spectacular harbour view is the key focus of the design, styled as a contemporary Korean oasis blending traditional and modern with a touch of theatrical intimacy. Three VIP rooms, including one with harbour view, offer ultimate privacy and exclusivity.

Soil to Soul is opening in mid-July next to the Avenue of Stars at 704, 7/F, K11 MUSEA, Tsim Sha Tsui East, Hong Kong – operates daily from 12noon – 11pm with car parking at K11 MUSEA car park.

For enquiries, please email info@soiltosoul.hk or call (852) 2389-9588.

For more information, please visit :

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

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