Hansik Goo, Andō second anniversary celebrations and extra

If you’re in search of a motive to have fun this week, Hansik Goo and Andō are marking two years within the metropolis. Also, different happenings on this week’s New Eats.

Somehow we discover ourselves already midway via the month of June. If staying indoors from unpredictable climate has made your days really feel slightly lacklustre, maybe you’ll uncover inspiration at Castellana, the place newly arrived chef Romeo Morelli has prepped an all-new menu of Piedmontese serves. Meanwhile, hyped-up chatter of an thrilling opening is ready to reach at Four Seasons Hong Kong by notable Argentinian chef Paulo Airaudo. That must be sufficient anticipation to get you thru the week. If not, listed below are this month’s new eating places.

Coming Soon: Noi at Four Seasons

Hong Kong is a metropolis no wanting thrilling openings each month, however one which many has their eyes set upon is location throughout the smooth, shiny corridors of Hong Kong’s Four Seasons Hotel. It’s set to change into the venue for reputed Argentinian chef Paulo Airaudo’s newest flagship in Asia, named Noi, this summer time. Adding to an already-rich portfolio of recognised names in Hong Kong — famously together with the worldwide outpost of Amelia, a two Michelin star institution in Spain’s Basque County, at Tsim Sha Tsui’s Harbour City — Noi is poised to serve a contemporary Italian menu coupled with Japanese affect as an extension of Airaudo’s personal Italian heritage and Argentinian upbringing.

Noi, Level 5, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong

Castellana welcomes govt chef Romeo Morelli

Castellana newcomer Romeo Morelli has quite a bit to supply the award-winning Piedmont vacation spot. The earlier govt chef at Relais San Maurizio, Morelli can also be a ONAOO-certified Extra Virgin Olive Oil taster and Wood*ing Wild Food Lab-accredited Master Forager. With a powerful resume, Morelli introduces a brand-new, six-course tasting menu that spotlights seasonal produce in basic Piedmontese flavours. It features a 60-degree minestrone that touches upon nostalgic flavours of his Monferrato childhood house; Tagliolini al caffe, that includes pasta dough kneaded with espresso grounds; and seared wagyu with fermented grapes.

The arrival of chef Morelli additionally coincides with a coming relocation to Central’s Duddell Street. Castellana’s final day of service at Causeway Bay’s Cubus shall be on 26 June, with extra particulars of the brand new location to be shared in August.

Castellana, 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong, +852 3188 5028

Andō x Ta Vie collaborative celebration menu on seventh July

This 12 months, chef Agustin Balbi’s Andō turns two. And in an thrilling flip of occasions, the one-starred restaurant prepares a particular second anniversary dinner joined by two Michelin-starred Ta Vie for a collaborative, one-night-only menu — July additionally occurs to be the birthday month of Ta Vie’s chef Hideaki Sato. The full celebratory affair will start at Ta Vie, kicking off with crisp Krug Champagne and delectable gentle Japanese-French bites together with Sato San’s Peking Duck, a wagyu tartare cracked and fried rooster Nambam with caviar, earlier than persevering with at Andō with a full six-course menu. It contains the likes of chef Balbi’s intimate Spanish-Japanese dishes impressed by his grandmother cooking, with steamed foie gras egg custard and Kegani crab with Japanese candy corn amongst different delicate serves.

Reservations will be made right here.

Andō, 1/F, Somptueux Central, 52 Wellington Street, Central, Hong Kong

Mingoo Kang returns to Hong Kong for Hansik Goo’s 2nd anniversary

It’s been two years because the opening of Hansik Goo. Since then, ZS Group’s fashionable Korean restaurant has been a celebrated vacation spot for refined South Korean flavours and culinary traditions, receiving their first Michelin Star early this 12 months. To mark this second anniversary milestone, chef Mingoo Kang is returning to Hong Kong for a particular week-long shift from third to ninth July. During of which, two days — seventh and eighth July — shall be devoted to serving a particular eight course dinner as a grateful nod to all of the help the restaurant has constantly acquired via the years. The menu will spotlight new seasonal creations, particularly contemporary and lightweight summer time flavours, ready by chef Kang. A refreshed wine and pairing programme will even be launched particularly for the night.

Hansik Goo, 1/F, The Wellington, 198 Wellington Street, Sheung Wan, Hong Kong, +852 2798 8768

Le Méridien Cyberport unveils 4 new ideas

Following a full renewal of the resort, Le Méridien Cyberport unveils a brand new look and new fleet of eateries:

Signature Cantonese restaurant Nam Fong is now helmed by chef Bosco Li, the previous head chef of Tsui Hang Village and Chinese chef at New World Millennium Hong Kong Hotel. At Le Méridien, Li prepares a standard menu tinged with creativity, utilizing solely contemporary native components in dim sum classics like steamed shrimp dumplings and bigger dishes of maple wood-smoked soy sauce yellow rooster, candy and bitter Iberico pork with contemporary figs and pineapple and poached noticed grouped in picked mustard inexperienced soup.

Umami is the institution’s Japanese izakaya, specialising in conventional delicacies favourites together with jet-fresh Japanese sashimi, Kagoshima wagyu sukiyaki and an intensive sake choice led by knowledgeable sommeliers. Meanwhile, Latitude 22 on the Le Méridien Hub doubles as a coffeehouse by day and wine bar by night time, serving an all-rounded menu of desserts, pastries, cocktails and bar snacks.

As for a devoted all-day eating venue, Southside Bistro options every thing from a breakfast buffet bar, noodle stations, fashionable pan-Asian fare and numerous European classics together with pizzas and pastas.

Le Méridien Cyberport, 100 Cyberport Road, Cyberport, Hong Kong

Lead picture courtesy of Nam Fong/ Le Méridien Cyberport

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