Do Your­self a flavour

Chefs are tap­ping into their cre­ative side this month with new food and drink con­cepts and open­ings

Hong Kong Tatler - - Concierge -

1 heaven sent

happy Par­adise May Chow, Asia’s Best Fe­male Chef of 2017, is open­ing her third res­tau­rant in the city. The cheer­fully named venue, a col­lab­o­ra­tion with Aussie chef John Javier, is a homage to Chi­nese culi­nary tech­niques and se­ri­ous drinks.

meat mar­ket

2 the steak house The In­ter­con­ti­nen­tal’s steak res­tau­rant has in­tro­duced a menu fea­tur­ing prod­ucts from Hugo Des­noyer, Paris’s butcher to the stars. Don’t miss Des­noyer’s milk-fed veal tar­tar with black truf­fle. hongkongic.in­ter­con­ti­nen­tal.com

3 culi­nary glo­be­trot­ting

chef’s table at the ritz-carl­ton

The Chef ’s Table will fo­cus each month on a spe­cific coun­try’s cuisine as in­ter­preted by chef Peter Find. The se­ries kicked off re­cently with a Ger­manin­spired menu. ritz­carl­ton.com

4 cock­tail con­ve­nience

kwoon The team be­hind boundary-push­ing cock­tail lounge The Woods has launched its new­est con­cept: canned cock­tails. As well as dis­pens­ing draft cock­tails, the bar will be can­ning them for drink­ing any­where. face­book.com/kwoon­bythe­woods

art at­tack

5 cobo house

Award-win­ning pas­try chef Jan­ice Wong has de­signed a six-course art-themed de­gus­ta­tion menu avail­able from March 17 to 31. High­lights in­clude the sculp­tural Beauty in the Bro­ken, a choco­late and salted caramel dessert, and White in White, a pris­tine veg­e­tar­ian dish that’s pos­i­tively min­i­mal­ist in de­sign. www.cobo­house.com

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