4 hot Hong Kong chefs reinvent the hot dog as MO Bar morphs into PDT
Pop-up New York bar at Landmark Mandarin Oriental among January food events: also coming up are seasonal menus featuring black truffles at Hugo’s and Hokkaido seafood at Sagano
Hugo’s at the Hyatt Regency is featuring Perigord black truffles on the menu in January and February. The seasonal fungus is used in dishes such as poached Spanish turbot with Perigord truffle, celery ragout, barley and fumet blanc; poached French organic egg with Perigord truffle, mashed potatoes and forest mushroom foam; and Acquerello risotto with Perigord truffle, spinach and parmesan. Bookings: 3721 7733
Advertisement
Chefs (clockwise from top left) Richard Ekkebus of Landmark Mandarin, Jowett Yu of Ho Lee Fook, Alvin Leung of Bo Innovation and Matt Abergel of Yardbird and Ronin will be reinventing the hot dog at MO Bar in January.
Sagano at the New World Millennium in Tsim Sha Tsui is serving a Hokkaido seafood set lunch throughout January and February. The set lunch is HK$320 plus 10 per cent and includes scallop and sweet shrimp sashimi; oyster cutlet; stewed Zuwai crabmeat and fresh bean curd skin; and Zuwai crabmeat sushi and crab miso sushi. Bookings: 2313 4215
Sagano’s Hokkaido seafood set lunch.
There are a couple of interesting pop-up events happening in January. From January 5 to 30, the MO Bar at the Landmark Mandarin Oriental is turning into PDT (Please Don’t Tell). Bartenders from the storied New York bar, including founder Jim Meehan and general manager Jeff Bell, will be making cocktails, with some that are exclusive to Hong Kong. To go with the cocktails, several Hong Kong chefs, including Richard Ekkebus (Landmark Mandarin), Jowett Yu of Ho Lee Fook, Matt Abergel (Yardbird and Ronin) and Alvin Leung of Bo Innovation, are creating special hot dogs. Bookings: 2132 0077
Also having a pop-up is the Black Sheep restaurant group. From January 7 to 9, chef Akhtar Nawab will be taking over the kitchen of Boqueria restaurant in Lan Kwai Fong to cook Punjabi dishes such as fire-roasted seekh kebab with traditional spices; spiced duck breast with keema, cardamom, cinnamon and cloves; and claypot cooked dum biryani with achoor. The dishes will be served family-style to 40 guests per night, for HK$588 per person. For bookings email [email protected]
Regal Court at the Regal Kowloon in Tsim Sha Tsui is serving Chinese casserole dishes until the end of January. The warming dishes include Sichuan-style braised chicken casserole; braised duck with chestnuts; poached oysters with vermicelli and fungus casserole; stir-fried lettuce with shrimp paste sauce in casserole; and rice with assorted preserved meats in casserole. Bookings: 2313 8681
