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/

Sensational Summer Dining at The Ritz-Carlton, Macau

Delight in savoring afternoon tea or enjoying an exclusive Hennessy tasting menu

There’s no better time than the summer to take a break, indulge in exquisite Cantonese cuisine or rich, decadent chocolates and spend a calm day enjoying afternoon tea at Lai Heen, The Ritz-Carlton Café and The Ritz-Carlton Bar & Lounge.

Pamper yourself at The Ritz-Carlton Bar & Lounge with the Chocolate Sensations Afternoon Tea Set, which features a range of chocolate delights made from premium cocoa beans to showcase the expertise, in both sweet and savory flavors to tempt all palates. In addition, the panoramic view at The Ritz-Carlton Bar & Lounge makes it the best place to spend an afternoon and to chill-out with friends and loved ones. The afternoon tea set includes relishing desserts like the tempting White Chocolate with Lemon Cremeux Sponge and the enticing White Chocolate with Passion Fruit Mirror. Follow it with a heavenly Milk Chocolate with Salted Caramel and a delectable Dark Chocolate Tonka with Gianduja Coco Shortbread. In addition, the Chocolate Afternoon Tea is served with Illy coffee or Palais des Thes premium tea that perfectly complements the chocolate treats, such as Blueberry Fruit, Jasmine Pearlsand Grand Lapsang Souchong. The Ritz-Carlton Bar & Lounge Chocolate Sensations Afternoon Tea Set can be enjoyed for MOP488** per set for two persons, or MOP688** for two persons with additional two glasses of Perrier- Jouët Champagne.

If you love classic French décor with entertaining views of the shopping area, The Ritz-Carlton Café is the spot for you. Beat the heat this summer with its exquisite and colorfully-presented afternoon tea set, featuring a parade of summer-inspired delights with seasonal tropical fruits. Handcrafted in the finest traditions, these specialties will tantalize you with their exquisite balance of sweet, tangy and savory flavors, such as the delectable Homemade Salmon Mousse with Tomato Bread and Avruga Caviar and the refreshing Peppermint Cranberry Jelly with Pomegranates Vanilla Sablé. The irresistible afternoon tea set perfectly complements the elegant atmosphere of The Ritz-Carlton Café. The Summer Breeze Afternoon Tea Set can be enjoyed for MOP188* for one person, including one coffee or Palais des Thes premium tea, or MOP328* for two persons, including two coffees or Palais des Thes premium tea.

 

The Michelin-Starred Cantonese restaurant Lai Heen offers the ultimate luxurious dining experience with Hennessy Paradis Impérial. The much-revered Paradis Impérial is the finest cognac blend presented by Hennessy’s Tasting Committee and its Master Blender, highlighting the one-of-a-kind pinnacle selection. Only the ten most exquisite eau-de-vie among the ten thousand collections are qualified for the final Paradis Impérial blend. To complement this exceptional cognac, Lai Heen’s Chinese Executive Chef, Jackie Ho, has crafted a sumptuous menu featuring dishes with premium ingredients such as Chilled Abalone, Crabmeat Decorated with Caviar, Pan-seared Korean Beef with Black Garlic and Mushroom, as well as Simmered King Prawn with Shallot in Teriyaki Sauce.  The menu is designed to accentuate the magisterial complexity of Hennessy Paradis Impérial, together with the spectacular view from the highest Chinese restaurant in Macau, Lai Heen, the gastronomic journey will surely be crafted to perfection. The Hennessy Paradis Impérial Dégustation set menu is priced at MOP2,688* per person.

 

The Ritz-Carlton Bar & Lounge Chocolate Sensations Afternoon Tea Set and Summer Breeze Afternoon Tea Set at The Ritz-Carlton Café are available daily from 2:30pm to 5:30pm. Serving hours for the Hennessy Paradis Impérial Dégustation Menu at Lai Heen are Monday to Friday from 12:00 p.m. – 2:30 p.m. and Saturday, Sunday and Public Holidays from 11:30 a.m. – 1:00 p.m., or 1:30 p.m. – 3:00 p.m, as well as from 6:00 p.m. – 10:30 p.m. daily. For enquiry and reservation, please contact +853 8886 6712.

Caudalie X InterContinental Hong Kong

“Grape Anti-Oxidant Afternoon Tea”

French Grape Fiesta brings Natural Anti-Aging from Within

French have managed to stay relatively youthful and healthy despite consuming a diet high in cholesterol and saturated fat. The secret behind is their “French Paradox” lifestyle diet, where the intake of a natural anti-oxidant, resveratrol, from red wine lowers the risk of coronary heart disease.

This August, Caudalie is partnering with InterContinental Hong Kong presenting the Grape Anti- oxidant Afternoon Tea that is inspired by “French Paradox”. In creating everything “grapes” to highlight Caudalie’s key ingredient, an array of treats has been infused with various edible items from the grapevines. The delectable grape experience features the exceptional anti-oxidizing and firming effects of Resveratrol, rebuilding the youthful beauty from within. Together with RESVERATROL [LIFT] collection empowered with Vine Resveratrol, it promises a natural age defence and correction!

Every guest will receive a Caudalie Resveratrol [LIFT] Experience Kit, which includes:

  1. Resveratrol [LIFT] Trial Kit
  • Resveratrol [LIFT] Firming Serum (1.5ml)
  • Resveratrol [LIFT] Face Lifting Soft Cream (2ml)
  1. Exclusive redemption voucher and shopping privilege
  •     A complimentary 15-day-Vinexpert Dietary Supplement Kit (Value HK$129)
  •     Enjoy 15% off upon first purchase of regular priced items
  •    Enjoy 30% off upon first purchase of facial or spa treatment services

Caudalie X InterContinental Hong Kong Grape Anti-Oxidant Afternoon Tea

Available period: 1st August to 30th September 2019
Serving time: Monday-Friday from 2:30pm to 6:00pm /
Saturday, Sunday & Public Holidays from 1:30pm to 6:00pm
Location: InterContinental Hong Kong – Lobby Lounge
Price: $688 for two persons +10% service charge

Hotel ICON Debuts New A La Carte Menu for Above & Beyond

Hotel ICON is pleased to announce the appointment of Chi Ki Wong as the new Executive Chinese Chef of Above & Beyond. Upon his appointment, Chef Wong is introducing a brand new a la carte menu for Above & Beyond, the award-winning Cantonese restaurant in the heart of vibrant Kowloon.

Chef Chi Ki Wong joined Hotel ICON in March 2016 and is currently the Executive Chinese Chef of Above & Beyond. He is taking the award-winning restaurant to new heights with his signature dishes. Chef Wong’s culinary repertoire blossomed during his time at the Hong Kong Golf Club from 2000 until February 2003 as a Chef de Partie. He joined Harbour Plaza Hotels & Resorts in February 2003 as Senior Cook A, and over a span of five years, he was promoted to become a Section Head. During this period, he was transferred to The Kowloon Hotel from March 2005 to May 2006 as a Section Head at Main Kitchen, where he developed and refined his culinary techniques. After spending four years with W Hong Kong from August 2008 until March 2012 as a Stove Chef, he joined The Peninsula Hong Kong from March 2012 until February 2016 as a Wok Sous-Chef.

With a notable career trajectory, Chef Wong has over 15 years of extensive experience tucked under his apron strings. Chef Wong is passionate about working with fresh ingredients and specialised in crafting both traditional and innovative Chinese dishes. With enthusiasm and ambition, Chef Wong is excited to introduce new menus and dishes to match with the restaurant’s breathtaking city views.

In addition to the much-adored selection of signature dishes such as Crispy Chicken, Wok-fried Lobster, Egg White and Black Truffle and Wok-fried Prawns, Tangerine Peel and Fermented Black Beans, Above & Beyond presents a brand new a la carte menu featuring new signature dishes crafted with top-quality ingredients from around the world. Highlights include the sweet and sour Stir-fried Tiger Prawn from South East Asia with Preserved Plum Sauce and Stir-fried Australian M9 Wagyu Beef Cubes with Brown Garlic. The Australian M9 Wagyu Beef is renowned for its tenderness and excellent marbling which gives full-bodied flavours that make it perfect for Chinese dishes.  The menu also features an addition of vegetarian dishes such as the Wok-fried Mushroom, Ginkgo, Lily Bulb, Asparagus, Black Fungus in Crispy Basket. There is something to suit all palates.

A truly unique and unforgettable experience awaits gastronomic enthusiasts at Above & Beyond where exquisite Cantonese dishes are served with imported premium Oscietra caviar from France’s leading caviar brand, Sturia. Sturia pioneers sturgeon farming in Bordeaux, France and prides itself in offering a wide variety of sensations and freshness of remarkable caviar known to enhance dishes with subtle iodine hints. Its lightly salted caviar releases long hazelnut flavours on one’s palate creating an extraordinary experience. Discover a range of sea specialties at Above & Beyond, including Braised Garoupa Roll and Winter Melon in Pumpkin Broth and Wok-fried Scrambled Egg White and Crab Meat, each served with 15 grams of French Sturia Oscietra Caviar that is sure to impress.

Enjoy the breathtaking views of Victoria Harbour while savouring alluring dim sum offerings, complemented by a collection of premium Chinese tea at HK$35 per person*. Highlights include Taiwanese Oriental Beauty, Wuyi Great Red Robe, 20-Year Aged Pu-Erh, Luk On Tea, Ming Qian Lion Peak Dragon Well and Silver Needle, etc.

New A La Carte Menu and French Sturia Oscietra Caviar Dishes
Time:

 

Lunch:  Monday – Friday: 11:00 – 14:30

Saturday, Sunday & Public Holidays: 11:00 – 15:30

Dinner: 18:00 – 22:30

Venue: Above & Beyond, 28/F, Hotel ICON, 17 Science Museum Road, Tsim Sha Tsui East, Kowloon, Hong Kong
Enquiries: (852) 3400 1300 or book.restaurant@hotel-icon.com
Reservations: https://dining.hotel-icon.com/en/reservation/?rid=107

‘NECTAR’ takes root in Hollywood Road

The integrative dining concept from celebrated chef Peggy Chan advances plant-based cuisine with progressive tasting menus

108 Hollywood Road in Hong Kong is an address synonymous with culinary innovation, forward-thinking nutrition and healthy eating. For four years, it was home to the much-loved Grassroots Pantry, the pioneering restaurant founded by chef Peggy Chan that introduced local diners to the possibilities of plant-based cuisine. Advancing this legacy, the address is now occupied by Nectar, Peggy Chan’s next-generation restaurant.

Combining her formal training in the culinary arts and her mastery of raw, functional foods, Peggy Chan serves nutrient-dense, seasonal tasting menus using locally sourced organic ingredients. During each dinner, Nectar guests have the choice of a five, eight or 12-course tasting menu. Original Grassroots is the five-course option, while Integrative comprises eight courses and Edible Solutions includes 12 individual dishes.

Refined and inventive, the seasonal tasting menus are available for dinner daily, except Tuesdays. Celebrating the versatility of locally and regionally sourced organic products, the five-course Original Grassroots tasting menu (HK$680 per person) showcases Grassroots Pantry’s foundational dishes. Highlights include Young Coconut, Sweet Corn and Aji Amarillo Pepper, which introduces guests to the surprising ability of plant-based ingredients to mimic ocean textures and flavours. The Signature Mixed Mushroom Linguini is given extra love with freshly made in-house vegan pasta tossed with maitake mushroom and shavings of summer truffles.Accompanying the seasonal figs picked fresh from Zen Organic Farm, chef Peggy Chan has created a Raw Cashew, Medjool Date and Madagascan Vanilla Cream. Guests choosing the Original Grassroots menu also have the option of an additional Nectar Cheese Course comprising a selection of probiotic-rich, cultured and gently aged animal dairy alternatives.

For a more extensive dining experience, the eight-course Integrative Tasting Menu (HK$880 per person) reflects Peggy’s belief in the healing nature of plant-based cuisine. An amuse-bouche of Cashew Halloumi Sigara Borek leads the experience, followed by the very popular and refined Raw Tomato Tuna, Jicama and Nori Temaki. For the fourth course, Peggy’s rendition of Bak Kut Teh comprises truffle wontons in lieu of pork ribs, creating layers of flavours through the use of traditional healing Chinese ingredients. Following the Nectar Cheese Course, diners can experience Young Ginger Ice Cream, complemented with papaya and fermented ricotta, and an immune-boosting play of Moringa Cream, Banana Kefir Syrup, Zero-Waste Banana Flour Sponge and homemade vegan and gluten-free Kaitafi pastry.

The Edible Solutions 12-course Tasting Menu (HK$1,380 per person) draws inspiration from Project Drawdown, a global initiative to reduce carbon emissions and reverse global warming. Designed to encourage diners to rethink the impact their food choices have on the planet, the menu includes Food Waste, a version of the classic Thai snack Miang Kham featuring the oft-forgotten parts of a banana plant – the blossom and the skin –wrapped in betel leaves. Clean Energy is made up of black corn, ‘butter not butter’, and togarashi while Plastic, an exact replica of slow-cooked lobster bisque, uses roasted Shimeji mushroom, annatto seeds and saffron, served alongside a Bulb Eggplant sous vide and baked en papillotte. Each tasting menu comes with an option for an elixir pairing or wine pairing.

A three-course set menu is offered during weekday lunches, except Tuesdays. The weekly-rotated set lunch menu includes a starter and a choice of mains between the nutrient-dense Weekly Whole Bowl or the inventive Taiwanese Kelp Noodle with bak kut teh and burdock floss. Completing the experience with a sweet finale is the Mango Granita with coconut custard and crispy oats.

 

On weekends and public holidays, brunch extends to a free flow and rotational menu that showcases organic, locally — and sustainably – sourced ingredients in creative ways. The revolving menu focuses on brunch classics, reimagined with appetising and nutritious twists. Peggy’s interpretation of the quintessential Caesar salad, for example, boasts butterhead leaves immersed with dehydrated shiitake bacon, 14-day cultured parmesan, and raw cashew Caesar. Other dishes include the BBQ Popcorn with celery slaw and cashew sour cream, Tikka, comprising chutney, and queso bianco and Koji Carrot Crepe topped with pine nut custard. Wholesome desserts take centre stage at Nectar with a range that includes Waffles with chia jam and ice cream, Mango Chia Seed Pudding and Warm Zero Waste Banana Cake.