Eat Not-Nutella and Learn How to Butcher Meat
Chef Patrick Dang from Saam (51 Graham St., Central, 2645-9828) has concocted a back-to-school menu, available from now until the end of October, for those of us nostalgic for the simpler days. You’ll be seeing dishes with names like “Nutella & Toast,” “Cereal & Yogurt” and “Sausage & Egg,” that on the surface look like what they’re named for—but they’re actually made of completely different ingredients that taste nothing like you’d expect. So for instance, the yogurt is actually foie gras, while the sunny side up “egg” and “sausage” combo consists of coconut, butternut pumpkin, lobster and curry. Trying to reconcile what you see with what you taste is a bit of a mindfuck—but a fun one. The special menu is offered at $638 for five courses, or $788 for seven. Drinks are extra, starting at $248 for five half-glasses.
Wine and Dine
The Butchers Club group just refuses to stop, having taken up yet another space in SoHo called Butchers Barrel (17 Shelley St., Central, 2530-3170). This time, it’s a 1,500 square foot wine and meat space that lets you pair your cold cuts, cheese and short ribs with a classy glass of red or white. The BB guys promise that just under half of their tipple selection costs less than $100 per bottle. You’ll also be able to sign up for butchery classes… and jam-making classes too. Beef jam, maybe?
A Hugo Ego
Hyatt Regency (18 Hanoi Rd., Tsim Sha Tsui, 2311-1234) has a new executive chef, and his name is Raymond Cheung. Chef Cheung will be in charge of all of the hotel’s restaurants, from Chinese institution Chin Chin Bar to western staple Hugo’s. At Hugo’s in particular, chef Cheung will be revamping the menu to give diners refreshing new creations on a rotating basis. Rest assured: The lip-smacking and endless appetizers and desserts that they push out in trolleys right to your table are still all there, along with the classic lobster thermidor and roasted rib mains. But if you’re feeling adventurous, you’ll also be able to dig into the likes of schnitzels, pan-fried pork cutlets, and dover sole meunière.
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