Seeking a one-of-a-kind dining experience this month? Don’t miss February’s anticipated pop-ups, from the arrival of a 50 Best darling at VEA to a Balinese-British collaboration taking place at Roganic. Here are the must-hit pop-ups of the month.
VEA x Mingles
When: 25 February
Price: HK$2,880 per person, plus HK$780 for cocktail or wine pairing
In one of the most highly anticipated pop-ups of 2020 so far, award-winning Mingles in Seoul, Korea is set to join forces with Hong Kong’s VEA this month in a not-to-be-missed four-hands event. Taking place on the evening of 25 February, you’ll want to snap up tickets fast for one of VEA’s most impressive collaborations yet, with chef Vicky Cheng welcoming the illustrious chef-owner Kang Ming-goo into his fine dining kitchen. Whereas Cheng’s cooking is built on a Chinese-French platform, chef Ming-goo’s cuisine spans influences from Japan, Spain, French and Korea, having worked around the world including San Sebastian, Miami and the Bahamas. The exclusive tasting menu will feature two collaborative dishes, in addition to individual creations from both of the chef talents. Additional cocktail or wine pairing can be added for HK$780 per person.
Locavore x Roganic
When: 12–13 February
Price: HK$1,780, plus HK$680 for Wine / Non-Alcoholic Drinks pairing; prices subject to 10% surcharge
Guest chef Ray Adriansyah of Locavore — winner of the Best Restaurant in Indonesia 2019 by Asia’s 50 Best — flies into Hong Kong this 12–13 February to showcase his award-winning Balinese fare at Simon Rogan’s newly minted one-Michelin-star flagship. In a cross-cultural collaboration, the Bali-based chef will partner with the British-inspired kitchen for a sensational menu depicting the two restaurants’ similar commitment to sustainability and sourcing. Led by experienced chefs and co-founders Ray Adriansyah and Eelke Plasjmeijer, Locavore is all about utilising the local terroir in beautiful and fresh arrangements. For the Roganic collaborative menu, the Locavore team will bring such stunning arrangements as cabbage with steak, tempeh and mushroom, and black rice blini with colourful sambal; while Roganic showcases new creations from tomatoes with crab and pork fat to Parkin cake with hay cream.
Roganic, UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong, +852 2817 8383
Chef Rafa Zafra at La Rambla
When: 15 February
Price: HK$1,480 plus 10% surcharge per person
For one night only, acclaimed chef Rafa Zafra will dish up a sumptuous seafood feast together with La Rambla’s head chef Ferran Tadeo. The two chefs share the pass to showcase their joint talents for the first time, with the special seafood tasting menu priced at HK$1,480 per person. Born in Andalusia, chef Zafra’s innovative gastronomy has wowed critics at Estimar, featured in 50 Best Discovery and Michelin Guide Barcelona 2020. Nestled in the city’s El Born neighbourhood, the award-winning restaurant is a hidden gem where diners can savour unique dishes from shrimp carpaccio to grilled Cap de Creus shrimp and whole grilled sole. For Zafra’s Hong Kong debut, he’ll be cooking alongside protégé Ricardo Acquista to produce signature dishes from his restaurant including tapas and mains, emphasising his knack for traditional flavours served with creative flair.
La Rambla by Catalunya, 3071-73, 3/F, IFC Mall, 8 Finance Street, Central, Hong Kong, +852 2661 1161
[Editor’s Update: The La Rambla pop-up has been postponed due to public health concerns.]
Test Kitchen x Chef Pablo Lagrange
When: 13–16 February, 7pm & 8:30pm seatings; book here
Price: HK$1,080 for 8-course tasting menu, plus HK$480 for wine pairing
Test Kitchen is gearing up for a flavourful infusion of Argentinian food this month as chef Pablo Lagrange — an alum of Noma, Tickets and Mugaritz — prepares to showcase his exclusive one-off menu. One of San Pellegrino’s Top 10 Young Chefs for 2018, the up-and-coming talent will take up residency for four nights in the pop-up space, dishing up flavours from his South American homeland rooted in seasonal ingredients. The dinner kicks off with a tart South American ceviche with quince and clementine, followed by golden-fried empanadas. Lagrange’s slow-braised brisket showcases classic criolla flavours, followed by a tender chicken with smoked creme fraiche and dill oil. Desserts round off the meal with intriguing combinations including lacto potato ice cream and ‘black banana with shrimp sauce’ that’s sure to surprise even the most jaded of palates.