Hong Kong menu specials: Italian treats, St Emilion wine dinner and modern Arabic cuisine
Massimo Spigaroli is at Nicholini’s, Alexandre Baumard at VEA, Gal Ben-Moshe appears in a Test Kitchen pop-up and there are Chinese warming casseroles and double-boiled soups to enjoy
Massimo Spigaroli, chef and owner of the Michelin one-star Ristorante al Cavallino Bianco in Italy will be guest chef at Nicholini’s at the Conrad hotel from January 17 to 21. Spigaroli’s dishes are available on four-course (HK$980 plus 10 per cent) and six-course (HK$1,288 plus 10 per cent) dinners.
The chef is also cooking for a special dinner on January 19, with four dishes and a wine pairing (HK$1,200 plus 10 per cent), and if you want to learn the secrets of Italian cuisine, he’s conducting a cooking class on January 21 (HK$680 plus 10 per cent).
Spigaroli’s dishes include sweet-and-sour eel (top); Parma black pig with smoked eggplant purée and roasted peach; baked culatello and guinea fowl in clay (right); and zuppa Inglese.
Bookings: 2822 8801
Chef Alexandre Baumard from Chateau Angelus, the premier grand cru classé in the St Emilion region of Bordeaux, and VEA chef Vicky Cheng, are collaborating on a special wine dinner on January 18 at VEA in Central.
The dinner is HK$1,890 plus 10 per cent and includes Beaumard’s dishes of scallops with cabbage, flowers and white butter sauce paired with the Chateau Angelus 2012, and cocoa nib mousse with heart of guanaja and tonka bean ice cream with the Chateau Angelus 2006; and Cheng’s dishes of sea cucumber with langoustine and butternut squash paired with the Chateau Bellevue 2009, and wild duck with bitter melon, salted duck egg and peach with the Chateau Angelus 2011. Bookings: 2711 8639
Israeli chef Gal Ben-Moshe from Glass Berlin is cooking at the Test Kitchen pop-up until January 15. Ben-Moshe, who worked previously at Maze with Jason Atherton and Alinea with Grant Achatz, is making modern Arabic cuisine. The dinner, which includes a wine pairing, is HK$1,280 inclusive. Book on testkitchen.com.hk/glass
Rouge restaurant at the Regal Airport Hotel in Chek Lap Kok is featuring warming Chinese casserole dishes and double-boiled soups. The selection includes braised beef brisket with curry sauce; double-boiled fish maw soup with matsutake and cabbage; and stewed eel with dried shrimp and black garlic (left).
Bookings: 2286 6868