NEW CHEF AT DOTCOD
Chef Arron Rhodes now helms DotCod Seafood Restaurant & Oyster Bar in LANDMARK PRINCE'S. Originally from Britain, Rhodes previously worked in the Maldives, Belgium and Britain. He will continue the restaurant's policy of only using sustainable seafood on the menu, the first in Hong Kong to do so.
The young chef has already made his mark in the restaurant by adding some new items on the menu, including Chilean sea bass with fresh summer peas and broad beans, roasted grelot onions and fermented black garlic cream, and Scottish brill with burned yellow carrot, cauliflower purée, Thai shallots, cracked wheat and Borage flowers. For reservations, call 2810 6988.
PAIRING AT NOBU
NOBU InterContinental Hong Kong and Cloudy Bay Vineyards present a wine dinner on June 21, showcasing the restaurant's new-style Japanese cuisine.
A full range of Cloudy Bay wines can be sampled - including sparkling wine, sauvignon blancs, chardonnay, pinot noir and riesling - with an eight-course menu presented by chef Erik Idos for HK$1,288. The menu includes amaebi, shimaebi sashimi with yuzu honey, steamed sea bass with yuzu olive oil, king crab tempura with ponzu, and pork kakuni with sweet soy. Arnaud Mirey, wine ambassador from Moët Hennessy Diageo, will represent the vineyard and introduce the wines.
