MO Bar at The Landmark Mandarin Oriental, Hong Kong marks the autumn season with a unique offering from 1 September until 31 October dedicated to the very finest of Jamón Ibérico de Bellota, an unparalleled melt-in-your-mouth product from the legendary free-range black-footed Ibérico pigs of Spain that roam oak forests on the border of Spain and Portugal, and eat only acorns. The meat is cured for 36 months to create one of the most revered hams in the culinary world.
The promotion launches with the unveiling of the hotel’s newest pop-up bar, Tokyo’s legendary BAR HIGH FIVE at The Shell, within MO Bar, where The Landmark Mandarin Oriental, Hong Kong’s Culinary Director Richard Ekkebus has created a bespoke menu of gastronomic treats to complete the unique mixology experience with Iberian delicacies from luxury brand Bellota-Bellota®.
Bellota-Bellota® charcuterie & Iberian specialties will be on offer at the hotel at different mealtimes throughout the day and evening including Paleta served at breakfast and set weekday lunch menus (Monday to Friday from 11:30 to 14:30) showcasing delicacies such as a slightly smoked anchovy salad; a charcuterie of Bellota-Bellota® featuring Paleta, Lomo and Fayet Catalan; Cod brandade stuffed Bellota-Bellota® piquillos, Bellota-Bellota® chorizo; and Iberian Bellota.
The famed ham is also celebrated at the legendary MO Bar Afternoon Tea (daily from 15:00 till 18:00) with Bellota-Bellota® chorizo tartlet, Foie gras burger with Belotta Lomo and Spicy tuna rillette white tuna; and Pan con tomate topped with Bellota ham. Traditional savouries are accompanied by a special selection of Basque and Spanish delicious pastries and desserts including Gâteau Basque and classic churros.
Weekend lunch will present seasonal favourites such as Bellota-Bellota® octopus salad, Bellota-Bellota® charcuterie board with Paleta, Lomo and Fayet Catalan, Cod brandade stuffed piquillos, Bellota-Bellota® chorizo.
A special Tapas menu will also be served daily (from 18:00 till 23:00) highlighting speciality items such as Bellota-Bellota® Huelva, hand-sliced Bellota-Bellota® Huelva, Paleta, Bellota-Bellota® Lomo, Bellota-Bellota® chorizo, Bread cristal Bellota-Bellota® and Mussels Escabeche-style. A cortador will hand-slice Bellota-Bellota® Huelva-Jabugo Monday to Friday from 18:00 till 21:00 at a live station centre staged in the bar.
For reservations, please contact MO Bar by phone: +852 2132 0077 or email firstname.lastname@example.org.