Bangkok's Issaya Comes to Hong Kong, Twenty Six by Liberty Opens, El Mercado Brings Nikkei to Wan Chai
Liberty group has rebranded Liberty Private Works to Twenty Six by Liberty (26/F, Stanley 11, 11 Stanley St., Central, 5186-3282), complete with new chef. Bjoern Alexander, who was heading the Whisk kitchen over at The Mira before crossing the dark waters to Central, now crafts a multi-course tasting menu each night for 26 discerning diners. While the menu will change every two months or so, you can be sure to expect surprising ingredients and combinations, from pig’s ears to dehydrated black garlic to deep- fried tapioca pearls that look like octopus tentacles. No matter what you’re eating, chef Alexander’s Taoist philosophy will peep through at some point: his inaugural menu is based on the “Tree of Life”, and begins with “young sprouts” and works through the “branches” before ending at the “roots.”
Issaya Like You Mean It
Bangkok’s popular Issaya Siamese Club (25/F, Soundwill Plaza II, 1 Tang Lung St., Causeway Bay, 2154-3048) is coming to Hong Kong, offering chef Ian Kittichai’s interpretations on classic Thai dishes at high-profile Soundwill Plaza II in Causeway Bay. The Issaya in Bangkok is housed in a beautiful two-story building in a secluded pocket away from the city center, but the one in Hong Kong will be on the 25th floor, staring down at the bustling CWB crowds. Despite the change in ambience, Issaya will keep the original menu’s signature dishes—like the Australian lamb shank curry—pretty much intact.
The Peru’s in the Pudding
It might be a bit late to the Latin American wagon, but El Mercado (21/F, 239 Hennessy Rd., Wan Chai, 2388-8009) is finally bringing Nikkei cuisine to Wan Chai. An evolving category that encompasses Peruvian and Japanese ingredients and elements, Nikkei cuisine is said to be created by Japanese immigrants to Peru who were craving a taste of home. You’ll be gobbling down dishes that mix a whole bunch of different flavors together, from fusion sushi to rice wok-fried in soy sauce. And lots of ceviche.
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