Eat Your art out

Van Gogh-themed cafe, restau­rant and con­cept store opens in Her­itage 1881.

Crave - - BUZZ -

“I dream my paint­ing, and then I paint my dream,” Vin­cent Willem van Gogh once said. It is with this idea in mind that Van Gogh SENSES – a restau­rant-cafe-shop flag­ship in Her­itage 1881 – was con­jured.

The 4,000 sq ft venue cel­e­brates the Dutch painter in all his glory. Split into dif­fer­ent zones for your five senses to ex­pe­ri­ence – it seeks to take vis­i­tors on a sen­sory jour­ney through Van Gogh’s artis­tic pur­suits. From the food and con­fec­tionar­ies to paint­ings and para­pher­na­lia, each de­tail has been metic­u­lously de­lib­er­ated to al­low din­ers and shop­pers to en­joy the essence of his art in its finest form.

Bring­ing his artis­tic in­flu­ences to the din­ner ta­ble, Van Gogh SENSES has wel­comed Macy Lai on board as ex­ec­u­tive chef, who has over 15 years of ex­pe­ri­ence from renowned restau­rants, such as Bo In­no­va­tion un­der her belt. Us­ing the plate as a can­vas, she seam­lessly blends culi­nary fi­nesse with visual art and seeks to em­body the vi­brant brush­work and ex­pres­sion re­flected in Van Gogh’s mas­ter­pieces.

“Both art and cook­ing have a wide win­dow for cre­ativ­ity, al­low­ing me to re­flect my own in­ter­pre­ta­tion of Van Gogh’s work in my cre­ations,” Lai says. “Rather than mim­ick­ing all el­e­ments of a paint­ing, I in­cor­po­rate el­e­ments of his life into my dishes”.

A busi­ness lunch is avail­able, but the real feast hap­pens in the evening, when din­ers will be pre­sented with two tast­ing menus. On the eight-course Sun­flower menu, dishes to look for­ward to in­clude French oys­ters with gaz­pa­cho pearls, Hokkaido scal­lop with sweet corn purée and Cara­bineros prawns and mus­sels with sea asparagus. End on a sweet note with ex­tra dark cho­co­late Dutch potato chur­ros and or­ange sticky cake dressed in a vivid blue but­ter­fly pea sauce.

Lai’s culi­nary in­ter­pre­ta­tion of The Boat is re­flected in the seafood bouil­l­abaisse, en­cased un­der a bread crust and adorned with cherry toma­toes. Break into the crust and dis­cover a colour­ful med­ley of cod, salmon, clams, mus­sels and Span­ish Cara­bineros red prawn sit­ting in a deca­dent pool of fish broth.

Van Gogh’s Ja­panese in­flu­ences are trans­lated on an el­e­gant dish of miso cod. But­tery and melt-in-the-mouth ten­der, the mar­i­nated cod sits along­side a flow­ing river of white asparagus and Ro­manesco broc­coli.

The artist’s iconic paint­ings have also made their way onto the brand’s ar­ti­san cakes. High­lights in­clude Caramel Sun­flower, a creamy salted caramel pound cake in­spired by one of his most well-known paint­ings, coated with an iri­des­cent salted caramel cream and topped with a caramelised cookie crust. For some­thing fruity, try Mid­night Pas­sion with flavours of blue­berry and pas­sion­fruit. Glazed with sapphire blue and pas­tel yel­low, the cake pays homage to Van Gogh’s most el­e­gant work, Starry Night.

And what is a meal with­out a drink to wash it all down? Known for her ex­per­i­men­tal cre­ations and dar­ing to com­bine the un­like­li­est of flavours, mixol­o­gist Tay­lor Lee has cu­rated a se­lec­tion of cock­tails en­cap­su­lat­ing the lace­work of light and colour in Van Gogh’s art. The Sun­flower is a strik­ing li­ba­tion of sunny or­ange and yel­low, mud­dled with house-made chamomile gin. For some­thing with a fruitier kick, the Almond Blos­som is a mi­rage of flavours of fresh mus­cato and ly­chee li­quer, blended with jas­mine green tea and blue cu­ra­cao.

At Van Gogh SENSES, one ab­sorbs the painter’s work in all its forms and with all the senses. Af­ter all, art is not some­thing to ad­mire only from afar.

Newspapers in English

Newspapers from Hong Kong

© PressReader. All rights reserved.