The Menu

Hong Kong Tatler - - Upfront -

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).

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