So the new year doesn’t mean a new you, and you can’t bear the thought of a dry January? Well, fear not, because you’re in good company with us as we’ve compiled a list of all the best menus (wine pairings and all) to get you through the toughest months of the year. Here are 10 special menus and dining events not to miss in January and February.
Michel and Léo Troisgros at Épure
Celebrated French Chef Michel Troisgros (of the Troisgros family, one of France’s most famous culinary legacies) and his son Léo are set to make their first Hong Kong appearance as guest chefs at Épure. Joined by Michele Abbatemarco, pastry chef at Troisgros in Tokyo, the three-night-only tasting menu will feature some prized ingredients such as Petrossian Beluga caviar, French winter black truffles, crayfish, scallops and more, so that guests can get a taste of the Troisgros legacy across two generations.
When: 21–23 February 2019
Price: Tasting Dinner Menu, HK$4,888 + 10% per person
Épure, Shop 403, 4/F, Ocean Centre, Harbour City, Tsim Sha Tsui, Kowloon, Hong Kong; +852 3185 8338
Furs & Feathers at Écriture
Newly awarded two-Michelin-star restaurant Écriture is kicking off the season with a special menu focusing on hunted game from around the world. The Furs & Feathers menu by Executive Chef Maxime Gilbert will be available for a limited time only and offers the season’s finest and rarest wild game including creative dishes with grouse, partridge, doe, teal wild duck and hare; guests can opt for four or seven courses.
When: From now until 31 January 2019
Price: Four-course menu, HK$1,688 +10%; seven-course menu, HK$2,088 +10%
Écriture, 26/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong; +852 2795 5996
Black Truffle Delights at Rech by Alain Ducasse
It’s black winter truffle season and executive chef of Rech, Stéphane Gortina, knows just want to do with it: She’ created a 5-course menu highlighting this decadent ingredient. Matched with some other exceptional produce such as French blue lobster and Australian beef fillet, as well as Scottish scallops with salsify-chestnut-truffle, the dishes will also be served with an additional fifteen grams of black truffle.
When: From now until 28 February 2019
Price: 5-course black truffle menu, HK$1,788 per person, additional HK$688 for wine pairing
Rech by Alain Ducasse, Lobby Level, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong; +852 2313 2323
VEA x ODETTE Four-Hands Dinner
For the first four-hand collaboration at Michelin-starred VEA this year, Julien Royer, chef-owner of two-Michelin-starred modern French restaurant Odette in Singapore, joins chef Vicky Cheng in the kitchen. For two nights only, guests will be able to sample dishes including chef Royer’s uni ‘French toast’; XXL langoustine with topinambour, bergamot, seaweed; and chef Cheng’s Waygu beef char siu to name a few.
When: 21–22 February 2019
Price: Eight-course menu, HK$2,880 +10% per person, additional HK$780 for wine/cocktail pairing
VEA, 29–30/F, The Wellington, 198 Wellington Street, Central, Hong Kong; +852 2711 8639
Six-Hands Dinner at Soul Food Thai
There’s nothing quite like a hot bowl of curry or soup in the winter. Soul Food Thai is giving us just that, in the form of a two-night collaborative dinner with chef Dylan Jones, one half of the duo behind Michelin-starred Bo.Lan in Bangkok, Soul Food’s founder/chef Jarrett Wrisley and Soul Food Thai’s own chef Charrin Singdaechakarn. Highlights from the menu include a hearty grilled red coconut curry with wild fish and a belly-warming hot and sour southern Thai oxtail soup.
When: 24–25 January 2019
Price: Four-course menu, HK$328 +10% per person
Soul Food Thai, 26–28 Elgin Street, SoHo, Central, Hong Kong; +852 2177 3544
Mutsuki with Uma Nota
Brazilian-Japanese restaurant Uma Nota are celebrating Mutsuki — the month of harmony — where families gather to celebrate in January for a New Year’s meal and share dishes that are said to bring good luck and health. In honour of this tradition, an eight-course Japanese dinner, with Brazilian twists throughout, will be available for one night only. Two new dishes have also been created and includes ribeye with yakiniku sauce and grilled black cod skewers with saikyo miso and ginger.
When: 29 January 2019
Price: Eight-course menu with welcome drink, HK$680 per person
Uma Nota, 38 Peel Street, Central, Hong Kong; +852 2889 7576
Anita Lo at Ho Lee Fook
As the first female guest chef to cook a State Dinner at the White House, Anita Lo has come to Hong Kong to take over the kitchen at Ho Lee Fook for an exclusive one-night dinner. She will be bringing her passion for multicultural flavours and recipes to the five-course meal which will feature some of Lo’s signatures such as foie gras soup dumplings and hairy crab with Hokkaido uni and black winter truffle chawanmushi.
When: 29 January 2019
Price: Five-course menu, HK$788 +10% per person
Ho Lee Fook, 1–5 Elgin Street, SoHo, Central, Hong Kong; +852 2810 0860
Johnnie Walker Blue Label Bothy at Test Kitchen
A collaboration between Scotch whisky brand Johnnie Walker Blue Label and Hong Kong restaurant group Le Comptoir invites whisky lovers to a private dinner at Test Kitchen in Sai Ying Pun. The experience offers remarkable whiskies from the four corners of Scotland, including an incredibly rare 1975 Cambus single-cask expression. This will be paired with a four-course menu curated by chef Nicholas Chew from Bibo and chef Noël Berard from Écriture.
This special gastronomic experience is by private invitation or exclusively through Le Comptoir. Reservations are available for lunch & dinner sessions on Saturday 23 and Sunday 24 February 2019, priced at HK$1,820 per person (includes personalized gift of an engraved bottle of Johnnie Walker Blue Label, 75cl). Bookings can be made here: bit.ly/LCxJWBlue.
When: 23–24 February 2019
Price: Four-course lunch or dinner menu, HK$1,820 +10% per person (includes an engraved bottle of Johnnie Walker Blue Label, 75cl)
For further inquiries please contact the Le Comptoir Marketing Team at +852 5200 2061, or email@example.com.
Test Kitchen, Shop 3, Kwan Yick Building Phase 3, 158A Connaught Road West, Sai Ying Pun, Hong Kong; +852 9032 7628
Tea-Infused Menu at Dim Sum Library
Just our cup of tea, Dim Sum Library has launched a new menu featuring dishes, desserts and cocktails infused with the finest handpicked leaves. Tea time can start with the steamed xiaolongbao with chrysanthemum; the baked rose-scented sea bass, which has been marinated with rose petals and jasmine tea, resulting in blushing pink fish; followed by a chocolate milk tea bao.
When: From now until 28 February 2019
Price: Tea-infused menu ranges from HK$58–$338
Dim Sum Library, Shop 124, Level 1 Pacific Place, Admiralty, Hong Kong; +852 3643 0088
Memories Collection at Tokyolima
Nikkei-inspired hotspot TokyoLima’s newest menu is a collection of ‘Memories’ and dishes that reflect Executive Chef Arturo Melendez’s experiences and travels through South America and Asia. The new dishes include small plates such as Hotate maki with seared Hokkaido scallops, Parmesan cheese, avocado, kiuri-infused lime butter and the chef’s secret sauce. There are also larger sharing plates which include Salmon & Glaze, complemented by a zesty yellow chilli, miso and red pepper purée.
When: From now until March 2019
Price: Memories collection ranges from HK$90–$280
TokyoLima, G/F, 18-20 Lyndhurst Terrace, Central, Hong Kong; + 852 2811 1152