Mark your calendars for these exciting culinary collaborations taking place around the city this October — from LA’s chef David Schlosser of Shibumi popping up at Ronin, to an exciting Krug collaboration involving peppers. These are the limited-time pop-ups not to miss this month.
Ronin x Shibumi
When: 20 October
Price: HK$1,500 per person excluding beverages; book here
Chef David Schlosser from Los Angeles’ famed Shibumi lands at Ronin this month, marking the meeting of two chefs with remarkably similar culinary sensibilities. Chefs Schlosser and Hong Kong’s Matt Abergel will join hands for this anticipated evening showcasing the many intricacies of Japanese cuisine, elevated by the chefs’ creative license in the kitchen. Beautifully curated and artistically presented, dishes showcase Abergel’s technical wizardry and Schlosser’s 20-plus years of international cooking experience. Expect to see signature dishes from LA’s Shibumi, where Schlosser has gained critical acclaim for creations such as jellied carb skin on sea bream sashimi, and a riff on a crudités plate with ripe avocado, wild leaves, silky corn purée, and yuba.
Ronin, 8 On Wo Lane, G/F, Sheung Wan, Hong Kong, +852 2547 5263
Test Kitchen x Kwame Onwuachi
When: 16–19 October, 7 & 8:15pm seatings
Price: HK$1,480 per person for 8-course menu, plus HK$480 for wine pairing
Award-winning Chef Kwame Onwuachi, whose been named by the San Francisco Chronicle as “the most important chef in America”, will make a highly anticipated return to Test Kitchen this month, debuting brand new dishes from his upcoming restaurant project. The young chef has had a landmark year, picking up the James Beard award for Rising Star Chef of the Year, and being named one of Food & Wine’s Best New Chefs in 2019. His memoir, Notes from a Young Black Chef, has received critical acclaim, and will be adapted into a film this year. Onwuachi’s food centres on Afro-Caribbean cuisine, with highlights including octopus with Veracruz compote, scallop masa and puffed amaranth; and Moi Moi Chawanmushi — black-eyed pea custard, uni and confit chicken.
Test Kitchen, Shop 3, 158A Connaught Road West, Sai Ying Pun, Hong Kong, +852 9032 7628
‘Rock Pepper Scissors’
Price: Dishes available à la carte
Krug is back again with its Krug x Single Ingredient series, building upon the success of previous iterations highlighting the mushroom and the egg. This year, the spotlight shifts to peppers, with 13 Krug Ambassades across four continents taking inspiration from the Champagne house’s savoir faire to create new dishes centred around the spicy ingredient. Deemed ‘Rock Pepper Scissors’, the initiative sees chefs turning the versatile ingredient into unexpected pairings with Krug Grande Cuvée and Krug Rosé.
In Hong Kong, the six Krug Ambassade Chefs include chef Umberto Bombana, Guillaume Gailliot, Mori Tomoaki, Robin Zavou, Uwe Opocensky and Vicky Cheng. Expect to see peppers manifested in myriad forms around the chefs’ acclaimed restaurants, from chef Bombana’s sweet pepper risotto with anchovy, to chef Gailliot’s cocoa pigeon and piquillos pepper, and chef Zavou’s braised abalone with cuttlefish noodles and shishito pepper tempura. On 3rd October, five of the chefs will gather for a Krug x Pepper dinner to present each of their pepper pairings (by invite only).
For more info, visit here.
Chef Mike Wehrle at Chesa
When: 10–12 October
A homecoming is in the works at The Peninsula Hong Kong, where chef Mike Wehrle will return to his post at Chesa for a few one-off dinners, as part of the hotel’s series of visiting international chefs taking over its kitchens this autumn. From 10–12 October, Wehrle leaves his post as culinary director at Bürgenstock Hotels and Resorts to return to The Pen, where he previously spent eight years honing his culinary skills. In a glorious homecoming, he’ll showcase the evolution of his cooking style while weaving in vast international influences as a testament to his time spent working in luxury hotel kitchens around the world. Following chef Wehrle’s showcase, mark your diaries for 21–22 October, where a double bill features two-Michelin-star French chef Bruno Oger and chef Albin Gobil in a joyous Gallic celebration at Gaddi’s.
Chesa, The Peninsula Hong Kong, 1/F, The Peninsula, 22 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 2696 6769
Pierre Gagnaire at Mandarin Oriental, Hong Kong
When: 7–12 October
Price: HK$1,988 per person
The legendary chef Pierre Gagnaire is set to descent on his eponymous two-Michelin-starred restaurant at Mandarin Oriental, Hong Kong, presenting a new 7-course tasting menu exclusively from 7–12 October. Diners will have a chance to sample signature dishes from Gagnaire’s newest Italian restaurant in Paris, Piero TT, launched earlier this year. Embracing ‘la dolce vita’, the sumptuous menu dives into comforting and simple Italian classics, with fresh seasonal ingredients taking centre stage and delivered in stunning presentations. Together with Jacky Tauvry, Chef de Cuisine of Pierre, Gagnaire will showcase creations such as veal and white truffle paste ravioli, blue lobster risotto, veal chop Milanese-style with artichoke salad, and a riff on tiramisu with burrata ice cream flavoured with Campari.
Pierre, 25/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Hong Kong, call +852 2825 4001 or email firstname.lastname@example.org to book.
Chef ‘Bee’ Satongun at The Krug Room
When: 16–17 October at The Krug Room; 18–19 October at Man Wah
Price: HK$2,888 per person at The Krug Room (includes two glasses of Champagne); HK$1,888 per person at Man Wah; all prices subject to 10% surcharge
The culinary star-studded power at the Mandarin Oriental continues with the announcement of chef Bongkoch ‘Bee’ Satongun’s 2-day residency at The Krug Room from 16–17 October. The powerhouse chef in charge of one-Michelin-starred Paste Bangkok (No. 28 on the Asia’s 50 Best Restaurants list in 2019) is set to bring her flavour-packed fare to one of Hong Kong’s most elegant dining rooms, showcasing her striking contemporary Thai flavours in an exquisite 9-course menu which dances between tradition and innovation.
Following her residency at The Krug Room, chef Satongun will cap off her trip with a four-hands dinner together with the hotel’s Executive Chinese Chef Wing-Keung Wong, taking place at Man Wah from 18–19 October. For the collaboration, each chef will present five signature dishes, including flower crab with Chumporn roasted shrimp paste dressing, ginger, cloud ear mushroom and Thai mustard leaf from chef Satongun; and steamed and sautéed egg with lobster, sea urchin and mini goldfish dumpling from chef Wong.
Man Wah, 25/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Hong Kong, call +852 2825 4003 or email email@example.com to book.
Chef Gordon Leung at Shang Palace
When: 24 October
Price: HK$1,600 per person for 8-course menu
The Shangri-La has announced an exciting new culinary initiative, “A Michelin-starred Journey with Chef Gordon Leung”, featuring a series of exclusive four-hands dinners set to take place across Shangri-La hotels in Beijing, Paris, Singapore, Hong Kong, Shanghai and Guangzhou. With over 30 years of experience, chef Gordon Leung recently stepped up to the appointment of Corporate Chinese Executive Chef, and will be bringing his vast knowledge of different Chinese foodways to the flagship properties across Asia.
Landing in Hong Kong on 24 October at Kowloon Shangri-La, chef Leung will innovate in the kitchen together with Executive Chinese Chef of Shang Palace, Daniel Cheung, to deliver a specially curated menu of Cantonese classics. Highlights include oven-boiled cod fillet with conpoy, Iberian barbecued pork, and the signature Shang Palace Dessert Platter — all dishes paired with fine wines and baijiu.
Shang Palace, Lower Level I, Kowloon Shangri-La, 64 Mody Road, Tsim Sha Tsui East, Hong Kong, +852 2733 8483