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Hong Kong Fine Dining

Hong Kong menu specials: pop-up at Test Kitchen, Michelin-star guest chef, and autumn tasting menu among the culinary gems

Singaporean chef Jason Tan guests at Green in Tsim Sha Tsui for two nights, Rice Paper Scissors from Australia have a pop-up at Test Kitchen, and Ta Vie unleash their autumn tasting menu

PUBLISHED : Wednesday, 04 October, 2017, 6:34pm
UPDATED : Wednesday, 04 October, 2017, 6:40pm

Jason Tan of Corner House in Singapore, which has one Michelin star and is ranked No 23 on the 2017 Asia’s 50 Best Restaurants List, will be guest chef at Green restaurant at the Hotel Icon in Tsim Sha Tsui on October 12 and 13.Tan’s five-course menu with wine pairing is HK$1,588 plus 10 per cent and includes the chef’s interpretation of Singapore oyster omelette (royale oyster, coriander, rice cracker and Kristal de Chine caviar); kinmedai with mirugai, zucchini, hazelnuts and aged Shaoxing rice wine; and his take on kaya toast (pandan, coconut, gula melaka and peanuts). Bookings: 3400 1300

Test Kitchen in Sai Ying Pun is continuing its series of pop-ups, with the latest taking place from October 12 to 15 with Rice Paper Scissors from Melbourne, Australia. The family-style dinner with drinks pairing is HK$1,000, with dishes such as kangaroo tartare; kinilaw with pickled vegetable and fermented coconut; caldereta (slow-cooked goat shoulder) in rich tomato sauce, with local vegetables and truffles; lechon kawali (Cebu-style roasted crisp pork belly with spices, garlic vinegar and chillies); and peanut butter chocolate cake. Book online at testkitchen.com.hk

Ta Vie restaurant in Central has started serving its autumn tasting dinner menu. The eight-course dinner is HK$1,880 plus 10 per cent and includes poached oyster in fresh green jelly made of wasabi, sudachi, green mango, shiso and green apple; charcoal-grilled ise lobster with white aubergine purée flavoured with galangal and almond oil; charcoal-grilled wagyu rib-eye smoked with mixed herbs and served with smoked garlic mustard; “mille-fleurs” with rose, raspberry and red dragon fruit; and golden peach compote with osmanthus blossom sabayon sauce and cheesecake ice. Bookings: 2668 6488