The colour red, seen here on the chairs and plates, was used throughout the venue to draw the entire production design together The Grand Hyatt’s executive chef, Gerhard Passrugger, created a five-course menu he imagined the people of the year 2118 would be eating. He believes meat will be a thing of the past by then, so the menu was plant-based. The meal commenced with smoked watermelon carpaccio with avocado and lime (Vickie Li and Jonathan Kwok were big fans), followed by a corn and coconut soup with lime leaf, maitake mushrooms and barbecued jackfruit.
Hong Kong Tatler and the Grand Hyatt Hong Kong made history by holding the world’s first ever black-tie event to serve a vegan menu featuring plant-derived meat made by Impossible Foods. It was served with truffle and beetroot sheet ravioli in baked celeriac crème, with spaghetti seaweed and plant-based cheese and basil espuma. The majority of guests chose it—and found it hard to believe there were no animal products in the dish. Hazelnut chocolate mousse with black cherry compote and sorbet was the crowd-pleasing finale.
The liquid accompaniments were no less appealing. As well as plenty of Champagne Barons de Rothschild Rosé and Brut, there was Château Ste Michelle Canoe Ridge Chardonnay from Washington State and Domaine Marchand-grillot Gevrey-chambertin Burgundy from France, along with three The Macallan whisky choices—the Macallan Triple Cask 12, 15 and 18 years old (much appreciated by Gordon Hui, Ivan Ting and Michael Kwan).