The Mandarin Oriental, in Central, has a new executive chef. Uwe Opocensky (above) is from Germany and has worked with Anton Mossiman in London, Alain Ducasse in Paris and Ferran Adria (of El Bulli) in Spain.
Opocensky will handle all events at the hotel's private Krug Room. His creations show the El Bulli influence of molecular gastronomy and the dishes are described in a fashionable - but cryptic - language and style. Try out: 'Rain' (overcooked vegetables/salad cream/cress/rain), 'Before Duck after Orange' (duck/orange/foie gras), ''Smoked' Salmon' (salmon/charcoal/egg 65? C/smoke) and 'Breakfast' (coconut/passion fruit/lime/liquid mango egg yolk).
For bookings and information, phone the Mandarin Oriental on 2522 0111.