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Hong Kong Fine Dining

Hong Kong menu specials: Gagnaire’s autumn tasting menu, two top London chefs in six-hand dinner, and seasonal game

Chefs Fergus Henderson and Richard Turner join Nate Green cooking at Rhoda, Pierre Gagnaire unveils his new degustation menu, and Hugo’s serves up seasonal game

PUBLISHED : Wednesday, 11 October, 2017, 6:18pm
UPDATED : Wednesday, 11 October, 2017, 6:18pm

Book your seats now for the Fergus Henderson, Richard Turner and Nathan Green collaboration at Rhoda from November 7 to 11. The three chefs – from St John (Henderson) and Hawksmoor (Turner) in London, and Rhoda (Green) in Sai Ying Pun, are collaborating on a four-course dinner (HK$1,650) which includes wines chosen by Trevor Gulliver, who is shipping the bottles from the St John Wines cellars in London. The menu includes starters of tomato, little gem and anchovy, devilled kidneys, and crispy pig’s cheek with chicory; a main course of ox tripe and cheek gratin, bone marrow with parsley crumbs, and buttered savoy cabbage with sage; and dessert of Eccles cake and Lancashire cheese, sherry trifle, and madeleines and La Vieille Prune (plum brandy).

Bookings: 2177 5050 or online at ticketflap.com/stjohnturnerrhoda

Pierre Gagnaire returns to Pierre restaurant at the Mandarin Oriental from October 19 to 24. The French chef, along with Pierre’s chef de cuisine Jacky Tauvry, will introduce the restaurant’s new autumn tasting menu, which features four courses for lunch for HK$998 plus 10 per cent and five courses for lunch or dinner for HK$1,998 plus 10 per cent. The menu includes dishes of Bordelaise-style pan-seared ceps with watercress velouté, and grouse fillet with white bacon, thyme and peaty whisky. Bookings: 2825 4001

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

Hugo’s at the Hyatt Regency Tsim Sha Tsui is featuring seasonal game on the menu in October. The dishes include grilled French wild boar loin with black salsify, carrot, Brussels sprouts and bacon in port wine jus; slow-cooked pheasant breast with champagne cabbage, mashed potatoes, grapes and bacon in burgundy sauce; and venison ravioli with chestnut cappuccino, apple balsamic, venison chips and grissini.

Bookings: 3721 7733