La Table French Brasserie Italian Alba White Truffle Menu

Winter is considered the best season for savouring seasonal white truffles and from now till 12 December 2020, La Table French Brasserie at New World Millennium Hong Kong Hotel presents a special five-course dinner set menu featuring white truffles from Alba, Italy.

Italy is renowned for the finest white truffles, particularly those from around the town of Alba.   As the most precious of all truffles whose season is short, Alba white truffles are impossible to cultivate and must be naturally sourced. These delicacies are highly desired among gourmets for their exquisite flavour and unique aroma.

At the newly renovated La Table French Brasserie, guests will be delighted with an exquisite white truffle set menu highlighting these “gastronomic white diamonds.”  The gourmet experience begins with a refreshing appetiser — Hokkaido Scallop Carpaccio — which comes with apple, basil and white truffle. Diners can then savour a 65 ̊C Poached Organic Egg and White Truffle complemented with Bayonne ham and brioche, a savoury dish that best brings out the truffle fragrance. Next on the menu is Truffle Risotto, a tempting, creamy concoction made with one year-aged Italian “Acquerello” carnaroli rice and Comté cheese.  For the main course, diners can enjoy tender Iberian Pork with White Truffle and Cèpes Purée. The dinner ends on a sweet note with White Truffle Raspberry Tartlet, featuring a smooth white truffle cream on a pistachio crumble.

The Alba White Truffle Menu will be available at dinner from Monday to Saturday (excluding public holidays) at HKD1,488 per person.  The chef will shave six grams of raw white truffle in total for this menu. For reservations, please call +852 2313 4222 or book online via newworldmillenniumhotel.com.

White Alba Truffles Land at LucAle

LucAle’s seasonal White Alba Truffle Menu features four exquisite dishes, each with a minimum of five grams of white truffle each.

A Scottona Beef Tartare (HK$580) with egg, horseradish mayonnaise and puffed rice for irresistible texture, is the perfect way to begin a truffle journey at LucAle. Experts in all things Italian, the restaurant’s recommended wine pairing is a Roero Arneis DOCG, Porello 2019 (HK$125) – a fresh white wine with aromatic herb notes to complement the dish.

Pumpkin Cream with a 63 degree slow-cooked egg, Avezzano potato foam and, of course, Alba truffle (HK$480) will tempt vegetarians and carnivores alike. Enjoy with a Langhe Pinot Nero DOC Poderi Colla 2013 (HK$138) –  a classic-style Pinot Noir true to its Piedmont roots.

A classic, homemade Egg Tagliolini (HK$580) lets the truffle speak for itself. This simple yet comforting dish is a fantastic partner for a glass of Barbaresco DOCG, Rombone, Ada Nada 2012 (HK$278) which boasts truffle notes itself, offering a double hit of earthy aromatics.

Rossini’s Beef Tenderloin (HK$788) served with spinach, is an ultra-luxurious dish thanks to the added pairing of both foie gras and truffle. Barolo di Barolo Roagna 2013 (HK$398) is the best pour to pair with this elevated plate – a wickedly spicy wine with an ever evolving bouquet.

LucAle’s white truffle menu will be available until the end of the season.

Address: Shop A, 100 Third Street, Sai Ying Pun

Phone: +852 3611 1842

Email: info@lucalehk.com

Facebook/Instagram: @lucalehk

Website: lucalehk.com

 

Chilli Fagara Embraces Autumn with a Comforting Claypot Menu

Chilli Fagara Embraces Autumn with a Comforting Claypot Menu

Hearty & Heartwarming One-Pot Dishes Join the Menu at this Sichuan Mainstay

Chilli Fagara launches a craveable new Claypot Menu, introducing a comforting range of sizzling one-pot dishes for everyone to enjoy this autumn. Available from 27 October, the heartwarming mains come served bubbling in earthenware pots which are kept warm at the table by an elegant flame, and are perfect paired with a steaming bowl of fluffy white rice.

Known to be a crowd-favourite, the traditional chicken and mushroom claypot is presented with a twist in the Stewed Chicken Pot with Abalone and Pearl Garlic in Sichuan-style (HK$228). Prized abalone elevates the dish, giving it a luxurious feel for a next-level indulgence.

Fiery Beef Brisket Braised with Taro and Turnip (HK$198) crosses hearty melt-in-the-mouth Ma La beef brisket with earthy chunks of taro and turnip to absorb the rich and spicy sauce – a well-balanced and nourishing combination.  Another meaty main is found in the deliciously tender, fall-off-the-bone Pork Ribs Braised with Chestnuts and Shallots (HK$268). Sweet chestnuts and piquant shallots combine wonderfully with succulent and spicy ribs to put forward a dish that is bursting with flavour.

Two vegan dishes make an appearance on the new claypot menu. Fragrant and fulfilling, the Stewed Trio Mushroom with Fresh Asian Basil and Ginger in Chinese Wine-infused Sauce(HK$148) stars king oyster mushrooms, oyster mushrooms, handpicked local Chinese mushrooms, fresh basil and grated ginger simmered in a Chinese wine-laced gravy. Another flavour-packed vegan option is found in the Braised Tofu with Chinese Mushroom and Carrot  (HK$138) – pillowy tofu is tossed with umami-rich mushrooms and vibrant red chillies and carrots in this simple yet satisfying dish.

Chilli Fagara’s limited-edition Claypot Menu will be available in-restaurant from 27 October until the end of February.

 

Chilli Fagara

Address: 7 Old Bailey St, Central, Hong Kong

Tel: +852 2796 6866

Hours:  Monday – Sunday 11:30AM– 3:00PM, 5:00PM – 10:00PM

Website: https://www.chillifagara.com/

Instagram: @chilli.fagara

Facebook: @chillifagarahk

Deliveroo: https://deliveroo.hk/en/menu/hong-kong/soho/chilli-fagara

Man Ho Chinese Restaurant of JW Marriott Hotel Hong Kong Toasts Its One-Year Anniversary

An Enchanting Wine Pairing Journey

To fete the 1-year anniversary of its reopening after the major renovation, Man Ho Chinese Restaurant has newly created a fascinating 8-course wine pairing menu celebrating the refined Cantonese cuisine with exquisite wines, expertly curated by the talented culinary duo of Chinese Executive Chef Jayson Tang and Sommelier William Ma. Embark on this exceptional wine pairing journey as William has meticulously handpicked 6 varieties of extraordinary Champagne, sake and wines in their fine vintage, while Jayson has crafted an inspiring menu with his creative mind to perfectly match the distinctive characteristics of the wines.

Begin the gastronomic dining experience with the chilled Taittinger, Millésimé Brut, Champagne 2013 which delivers a citrus and stone fruit flavour to create a balance with the deep-fried mashed lobster stuffed in mashed taro. A treat for the eyes and palate, the steamed fresh abalone smoked table-side with chrysanthemum tea is enhanced by the smooth texture of the renowned Japanese sake, Shichiken Kaikoma Junmai Daiginjo. Complementing the pan-fried Canadian scallop with carrot sauce is Domaine Michel Niellon, Chassagne-Montrachet, Burgundy 2017, a medium-bodied Chardonnay with a hint of citrus and tropical fruit. To stimulate your appetite to prepare for the next phase of the culinary journey, savour the garoupa broth with mandarin peel and lemon leaf that refreshes your palate.

A highlight of the menu is the perfect marriage of Sautéed Miyazaki wagyu beef with St. George’s mushrooms and Domaine de la Vougeraie, Savigny-les-Beaune 1er Cru “Les Marconnets” Burgundy 2015, a medium-bodied pinot noir that displays opulent notes of red fruit and floral with a soft tannin. The braised South African dried abalone with black mushroom and vegetable creates an indulgent harmony with the fully mature Chateau Laforge, St-Emilion, Bordeaux 2001. Round off the epicurean journey with the salted egg yolk Crème Brûlée along with the fully developed German Riesling – Weingut Abteihof, Wehlener Sonnenuhr, Auslese, Mosel 1994.

Available from now until 30 December 2020, the new deluxe wine pairing menu at Man Ho Chinese Restaurant is priced at HK$1,580 per person, subject to a 10% service charge. An alternative non-alcoholic beverage pairing is also available, showcasing rare finds of sparkling teas from Denmark and alcohol-free wines from France and Austria.

The Factory – New Private Kitchen and Event Space Opens in Hong Kong

The Factory, Hong Kong’s hottest events destination, has opened in – up and coming Wong Chuk Hang.

The creation of industry veteran, Jonathan Glover of The Butchers Club fame, the vast space offers a blank canvas for any gathering ranging from an intimate private dinner to a full-blown event. Equipped with a professional kitchen and long bar, The Factory presents endless possibilities for a memorable get-together.

Chef Brandon Tomkinson, who earned his stripes under celebrity chef Gordon Ramsay, leads the kitchen at The Factory to create enticing, gourmet meals for groups of 15 persons or more. Dishes like Chicken, Foie Gras Galantine with Fig Jam and Tomato Bruschetta with Parmesan and Balsamic Reduction are the perfect way to ease into a meaty meal of Brandon’s signature dish — a “Carpet Bag” Tenderloin Stuffed with Oysters and Wrapped in Bacon. The jaw-dropping centrepiece takes surf and turf to new levels with briny Sydney rock oysters adding umami to the perfectly-cooked Wagyu beef filet. The crispy bacon crust brings texture and seasoning to a dish that will have guests talking for weeks to come.

Other impressive mains include a golden-crusted Beef Wellington (HK$1250 for two), vegetarian-friendly Mushroom Lasagna with Creamed Spinach (HK$280) and more. Add-ons like a juicy Grilled Lobster Tail (HK$250) and Pan Roasted Foie Gras (HK$120) add opulence to any meal but guests should save room for decadent desserts like the Baked Cheesecake with Berry Compote or Soft-Centred Fondant with Vanilla Ice Cream.

About THE FACTORY

Located on the 16th floor of the Kwai Bo industrial building in the heart of Wong Chuk Hang, right next to the MTR station and with ample car parking within walking distance. The Factory Event Space is a stunning kitchen combined with a sensational 4,000 square feet of casual yet classy art space. The walls are adorned with exquisite fine artworks.

The open kitchen lines one side of the dining room and serves a delectable cuisine and prides itself for its emphasis on using premium ingredients many of which we import directly ourselves from Australia, Europe and America. In this exquisite surrounding, the kitchen is open seven days a week for private events and parties.

Address: 16A Kwai Bo Industrial Building, 40 Wong Chuk Hang Road, Wong Chuk Hang

Tel: +852 2805 8555

Email: factoryeventshk@gmail.com

Social: @factoryeventspace

Celebrate Thanksgiving with a Five-Star Feast by Mandarin Oriental, Hong Kong

Mandarin Oriental, Hong Kong presents the perfect Thanksgiving celebration with its annual spread of festive delicacies from The Mandarin Cake Shop. Prepared with care by the hotel’s award-winning culinary team, enjoy a holiday feast with family and friends that can be picked up or delivered anywhere in the city to entertain at home without the stress or mess.

Truly a feast for the eyes and the palate, the Five-Star meal comes in the hotel’s famed “Top Hat” box that contains either a 7kg or a 10kg roast turkey from the U.S. with servings of stuffing, pumpkin wedges, mashed potatoes, cranberry sauce, sweetcorn cob, cornbread and giblet gravy. Guests can also choose a 7kg honey glazed ham from the U.K. or a 3kg roast prime rib beef from the U.S., that comes with traditional trimmings. Complement the Thanksgiving feast with a pumpkin pie or salted butter pecan pie for a sweet finish. Created with convenience in mind, guests only need to place the items in the oven for 15 to 20 minutes, depending on the size.

U.S. Roast Turkey (7kg) with trimmings – HKD 2,928

U.S. Roast Turkey (10kg) with trimmings – HKD 3,528

U.K. Honey Glazed Ham (7kg) with trimmings – HKD 3,088

U.S. Roast Prime Rib Beef (3kg) with trimmings – HKD 2,688

Pumpkin Pie (500g) – HKD 368

Salted Butter Pecan Pie (500g) – HKD 368

All Thanksgiving orders are available from now until 22 November 2020, while turkey and ham orders have to be placed 72 hours in advance. Orders can be collected in person or delivered to any address in the city between 16 and 30 November 2020 at an additional charge.

Click here for the order form and for more information, please contact The Mandarin Cake Shop at +852 2825 4008 or email mohkg-festiveorders@mohg.com.

Bakehouse Opens Second Hong Kong Location In Soho This Early November

Hong Kong’s much-loved Bakehouse by Grégoire Michaud opens its second outlet in Hong Kong, in the form of a takeaway bakery counter located in Soho, Central this early November. Its flagship store in Wan Chai draws long queues and a cult following for its handcrafted artisanal breads and pastries since it opened in 2018.

“It has been a real joy to see Hong Kong’s growing appreciation for artisanal bread. Especially in the last few months with the pandemic, bread has become an enduring symbol of comfort and sustenance,” says founder Michaud.

Expect crowd favourites from the original menu to be baked fresh on-site: From its signature sourdough bread—crafted over 36 hours through a long, slow fermentation process; viennoiseries such as pain au chocolat and croissants; to its signature sourdough tarts and other pastries—all made using time-honoured traditions and methods. A selection of made-to-order items will also be exclusively offered at Bakehouse Soho.

A veteran pastry chef and master baker, Bakehouse founder Grégoire Michaud has over 30 years of experience under his belt, eight of which was spent as the Executive Pastry Chef at Four Seasons Hong Kong. Known to use ingredients of only the highest quality, Michaud has worked with organic flour from the Girardeau Family’s Suire Mill in Boussay, France; Pepe Saya small-batch creamery butter from Caringbah, Australia; and Guérande sea salt, among other artisanal ingredients, since Bakehouse’s conception.

Bakehouse Soho will operate slightly longer hours than its Wan Chai location, from 7 a.m. to 7 p.m., embedding itself into the live-work-play lifestyle of the neighbourhood’s residents.

Bakehouse Soho is located at G/F 5 Staunton Street, Central, with hours open from 7 a.m. to 7 p.m. daily.

FRESH LOBSTER AND SEAFOOD DISHES LAUNCH AT RED LOBSTER

Red Lobster Hong Kong has added over 20 new dishes to its popular sustainable seafood menu, giving guests the chance to try all-new recipes including iconic Red Lobster dishes from the United States.

Always a classic, fresh Oysters (HK$198 for six) join Red Lobster’s repertoire of delicious seafood dishes, alongside Seafood Stuffed Mushrooms (HK$78) and a warm Lobster, Shrimp and Crab Dip (HK$98) served with corn chips – perfect for cool autumn days and nights.

Instagrammable Lobster Roll (HK$228) has arrived in Hong Kong and is sure to draw a crowd. Made with delicately prepared lobster meat, fresh from Red Lobster’s live lobster tank, served in a Hong Kong milk bun alongside golden French fries, this dish is not to be missed. Tacos are taken to the next level in the form of Lobster Tacos (HK$118) while a brand new Duo of Lobsters (HK$298) serves up not one, but two grilled lobster tails as well as lobster pasta with lobster cream sauce.

Red Lobster Hong Kong is located at 8 Cleveland St, Causeway Bay, Hong Kong. To make a reservation please call +852 2261 2996 or visit Chope. Delivery orders also accepted via Red Lobster own delivery platform now. For more information, please follow Red Lobster on Instagram and Facebook @redlobsterhk.

 

Introducing A New Menu of Timeless American Steakhouse Classics

Housed at the Hong Kong Ocean Park Marriott Hotel, Lai Sun Dining’s American steakhouse Prohibition Grill House & Cocktail Bar welcomes seasoned chef Ivan Chan joining the team as the Chef de Cuisine this autumn. With over 26 years of experience and vast knowledge on meats, grill and beyond, Chef Ivan curated a new a-la-carte menu featuring timeless American steakhouse classics that excites all steak lovers in town.

Chef Ivan has a unique insight on steak selection, being the very first chef who introduced Korean beef and other lesser-known Japanese beef like Tottori Ken in the menu. At Prohibition Grill House & Cocktail Bar, guests can expect a menu of great beef including USDA Prime Black Angus, US Wagyu “Gold Medal” wagyu, Australian wagyu and Korean 1++ beef, together with sustainable seafood chosen according to the recommendation from WWF-HK’s seafood guide, refreshing American salads, comforting sandwiches, sides and desserts.

Steak highlights include USDA Prime Black Angus New York Strip (12oz, HK$598), a tender and juicy cut of the corn-fed American beef; and Korean 1++ Striploin (10oz, HK$1,088), the top-grade Korean beef with beautiful marbling, both grilled to perfection with just right seasoning. Chef Ivan brings the excitement further up with his iconic off-menu special Dry-aged USDA Prime Bone-in Ribeye, Peter Luger style (52oz, HK$1,980, for 4-6 persons, pre-order required at least 2 days in advance), a mouth-watering sharing dish inspired by the legendary steakhouse in New York. The properly dry-aged USDA Prime steak is first grilled and sliced thick, then moved to a burning hot plate for the next crucial step, where Chef pours hot melted clarified butter onto the meat. The sizzling sound of butter dancing on the plate announces the perfect marriage of buttery jus and steak, accompanied by heavenly aroma filled the whole room – a dish that all true steak enthusiasts would fall in love with.

Chef Ivan’s refined touch and precise execution are reflected in other new dishes as well. Ahi Tuna Tartare (HK$198) is lightly seasoned with yuzu dressing to bring out the natural umami of the fish; “New Orleans” Jumbo Crab Cake (HK$238) is a modern take of the American classics; Prohibition Chopped Salad (HK$178), a refreshing mix of organic green, wax apple, tomato and homemade vinaigrette, is the salad for your healthy kick; Philly Cheesesteak (HK$238), an American popular sandwich created with chopped beefsteak and Cheez Whiz, is presented chicly with beer potato chips; Grilled Marine Sampler (HK$880 for two persons), the seafood platter to go beyond beef, filled with Boston lobster, jumbo king prawn, Hokkaido scallop and chef Ivan’s signature “New Orleans” jumbo crab cake. Not to mention the equally delightful side dishes including Lobster Mac & Cheese (HK$118), Creamy Corn ($88) and Creamy Spinach ($88), to name a few.

Enjoy all the food at the opulent yet cozy dining area with red velvet coaches, brick walls and leather details, mimicking the olden days’ American drinking den in a modern way. The window-side tables next to the hotel’s garden pool set the perfect ambience for any occasions from date night to family gathering. Pair up the dishes with Prohibition’s extensive wine list, curated Whisky list or the bar’s modern twist on classic concoctions.

With Chef Ivan’s new creations, buzzy vibe and warm hospitality, good time ensured at Prohibition Grill House & Cocktail Bar.

ELEVATED HAIRY CRAB DISHES LAUNCH AT THE LEGACY HOUSE

Eight exquisite Taihu Lake hairy crab dishes by Executive Chef Li Chi Wai and his team of talented chefs will launch at The Legacy House today, in celebration of the autumn season.

Known as the “King of Crab,” the coveted crustacean will feature in a range of superior Cantonese dishes ranging from the Classic Steamed Hairy Crab with shiso and ginger (whole, market price) to Steamed Shanghainese Pork Dumplings with Hairy Crab Cream (HKD120 for two pieces). In this elevated take on a traditional xiao long bao soup dumpling, hairy crab roe is partnered with umami-rich Iberico pork — a decadent reimagining of a timeless comfort food.

Braised Tofu with Scallops and Hairy Crab Cream (HKD280) is a textural delight. The velvety dish is smooth, creamy and packed with flavour whilst Yin-nourishing Fish Maw with Shrimp Paste and Hairy Crab Cream (HKD480)  and Braised Inaniwa Udon (HKD240 per person) with Hairy Crab Cream demonstrate Chef Li Chi Wai’s exceptional talent and attention to detail. By utilising painstaking cooking techniques, the luxurious quality of the crab coral is enhanced, making The Legacy House’s limited-edition hairy crab menu an unmatched tribute to the widely sought-after delicacy.

Guests will enjoy pairing any of the esteemed chef’s seasonal hairy crab dishes with a bottle of Vin Jaune D’Arly (HKD1,550). The unique yellow wine is renowned for its complex aromas and fresh, delicate style. Made exclusively from vines planted in 1953 and 1974, this exceptional wine is a wonderful partner for the rich flavour and texture of hairy crab roe.

Another recommended pairing option from The Legacy House’s wine programme of over 1,000 pours, is Guyue Longshan, Long Wen 15 year-aged Shaoxing pure-grain yellow glutinous rice wine (HKD1,180). Made with Jianhu Lake water, this desirable Chinese rice wine is bracingly dry with rich minerality and attractive notes of flint and wet stones, which stand up perfectly to the rich fattiness of hairy crab coral.

The seasonal hairy crab dishes are available from today until end November.

For reservations, please call 3891 8732.

The Legacy House

Address: 5/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Kowloon

Opening Hours:

Lunch: 12 – 2:30 p.m.

Dinner: 6:00 – 10:30 p.m.

*Private events may be reserved in the private or semi-private dining rooms.

Phone: +852 3891 8732

Email: hongkong.chineserestaurant@rosewoodhotels.com

Website:  https://www.rosewoodhotels.com/en/hong-kong/dining/the-legacy-house

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