Hong Kong menu specials: French celebration, Solaia wine dinner and two guest chefs
Catch Alessandro Negrini from Milan cooking at Angelini and Andrew Wong from London guesting at Above & Beyond, and The Good France event
Alessandro Negrini, chef of the Michelin two-star Il Luogo di Aimo e Nadia in Milan, Italy, will be guest chef at Angelini at the Kowloon Shangri-La from March 29-April 1. The chef’s dishes are available on set lunch menus (three- , four- and five-courses for HK$418, HK$518 and HK$618 plus 10 per cent) and set dinners (four- , five- and six-courses for HK$1,080, HK$1,180 and HK$1,280 plus 10 per cent). They include raw crispy cuttlefish with lemon marmalade, smoked scamorza cheese and beetroot granité; Cavalieri spaghetti with green onion and hot pepper sauce with olive oil and basil; and rhubarb ravioli filled with yoghurt and ginger in lychee and rose juice. Bookings: 2733 8988
It’s time once again for the annual celebration of French cuisine. The Good France event on March 21 sees chefs in 150 countries preparing a special dinner showing the diversity and excellence of French gastronomy. In Hong Kong, participating venues include Restaurant Petrus in the Island Shangri-La, Stan Café in Stanley, Restaurant Akrame and AOC Eat & Drink in Wan Chai, Brasserie on the Eighth at the Conrad, and Rech by Alain Ducasse and Epure in Tsim Sha Tsui. For a full list of participating restaurants look on consulfrance-hongkong.org/Good-France-2017-Celebrate-French-gastronomy-in-Hong-Kong-Macau
Links Concept wine importers will have a dinner at Tosca at the Ritz Carlton on March 23 featuring several vintages of Solaia. The main course of roasted pigeon with corn muffin and Jerusalem artichoke is paired with the Solaia 2011 and 2012; while the cheese course is served with the Solaia 2013. The dinner is HK$1,980 plus 10 per cent. Bookings: 2802 2818
Andrew Wong, chef and owner of Restaurant A Wong in London, will be guest chef at Above & Beyond at the Hotel Icon from March 30 to April 1. The chef’s dishes are available for dinner only on a set meal that costs HK$688 plus 10 per cent. The menu includes prawn dumpling with sweet chilli and foamed rice vinegar; 63-degree-tea egg with caviar; gong bao chicken wrap with hot pot aroma; Shanghai steamed dumpling with pickled tapioca; and Yunnan seared wagyu beef with mint. Bookings: 3400 1318
