It’s a month of boat parties and barbecues, but that doesn’t mean you should forego some of the more fine dining experiences around town. For a chance to dress up to the nines and savour the best of white tablecloth dining, head to this month’s pop-up events, from a brilliant 6-course menu inspired by Taste of Hong Kong at HAKU, to a tour of the renowned gastronomic region of Shizuoka at NOBU. Here’s where to feast your heart out this month and savour summer produce at its peak.
VEA x Le Moût
When: 9–10 July
Price: HK$2,480 plus 10% surcharge for 8-course menu
Marrying East-meets-West flavours, chef Vicky Cheng of one-Michelin-starred VEA is partnering with the acclaimed chef Lanshu Chen (named Asia’s Best Female Chef in 2014) of Taiwan’s Le Moût for an epic 8-course degustation this 9–10 July. The pioneering restaurant will welcome the esteemed chef Chen to present her signature dishes for three nights only, showcasing her famed haute cuisine inspired by her Taiwanese roots and refined by French technique. The unique collaboration presents a rare chance for gourmands to taste Le Moût’s dishes in Hong Kong before the restaurant closes permanently at the end of 2018 — with VEA marking Chen’s final overseas collaboration. With both chefs showcasing their ability to marry eastern flavours with western technique, the culinary event is set to be one of the most groundbreaking pop-ups of the year so far.
VEA, 29-30/F, The Wellington, 198 Wellington Street, Central, Hong Kong, +852 2711 8639
Taste Tuesdays at HAKU
When: 10 July, 7pm
Price: HK$942 includes canapés, 6-course tasting menu, and two cocktails; book online here
In case you didn’t get enough of Taste of Hong Kong in March, the gourmet festivities and culinary collaborations are set to continue all year as the team launches Taste Tuesdays, a series of in-restaurant experiences across global Taste cities including London, Paris, Sydney and Hong Kong. Occurring in Hong Kong every 2nd Tuesday of the month, gourmands will have a chance to connect with the city’s best chefs, restaurants and mixologists to enjoy unique and intimate one-off dinners, featuring exclusive tasting menus.
The first Taste Tuesdays kicks off on 10 July at HAKU, where chef Agustin Balbi will introduce a brand new menu celebrating seasonal summer ingredients, with a special focus on Japanese fruits. The diverse menu draws inspiration from Japan’s various regions, exploring fresh fruits and unique flavour combinations in a sumptuous 6-course feast, which also incorporates a touch of Balbi’s South American roots. Enjoy a welcome cocktail and canapés on arrival, followed by six mouthwatering courses, from grilled octopus with leek and konbu to lamb with nasturtium, and Balbi’s signature uni on buttery brioche. Sake pairing is also available upon request.
HAKU, Shop OT G04B, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui, Hong Kong, +852 2115 9965
The ‘Blue Blood’ from the sea at ÉPURE
When: 3 July through August
Price: HK$1,688 plus 10% surcharge for 4-course dinner menu; add HK$620 for 4-glass wine pairing
One-Michelin-star ÉPURE is dedicating summer to one of the world’s most sought-after crustaceans, offering a special four-course lobster menu from 3 July through August. Renowned for their rich flavour, tender flesh and recognisable by the distinctive colour of their shell, the prized blue lobster is found along the coast of Brittany to Normandy, and are at their peak quality during summer.
To take advantage of this premium French ingredient, Executive Chef Nicolas Boutin has created a 4-course dinner menu, featuring the succulent lobster in a variety of applications, from blue lobster with rock fish consommé to lobster with avocado, haricot and black truffle. The blue lobster is also juxtaposed with pickled girolle mushrooms in a fresh Paloise sauce (a twist on classic béarnaise featuring mint), and roasted whole in its shell and plated alongside sweet braised Cevennes onions stuffed with more fragrant winter black truffles. The royal lobster feast is rounded out by an exemplary wine pairing chosen by ÉPURE’s master sommelier.
ÉPURE, Shop 403, 4/F, Ocean Centre, 17 Canton Road, Tsim Sha Tsui, Hong Kong, +852 3185 8338
Best of Dublin at Test Kitchen
When: 25–28 July
Price: $1,180 for 7-course dinner, plus HK$480 for wine pairing; book here
Test Kitchen presents the “Best of Dublin” this July, with a trio of culinary superstars from Ireland descending on Hong Kong: San Pellegrino World Young Chef of the Year from 2015, Mark Moriarty; Mickael Viljanen of one-Michelin-starred The Greenhouse in Dublin; and Graham Neville from Dax, a previous winner of Food and Wine’s Best Chef in Dublin. The stellar team collaborated with Test Kitchen back in 2016, and their sophomore act with the culinary incubator is sure to be even more impressive than the first. Expect a menu that defies borders, with ingredients from Ireland to Japan implemented with modern technique and flair: starting with tartlet of whipped chicken liver and uni, progressing to 9-hour Cornue des Andes tomato infused with anise and fennel, culminating in veal sweetbreads and confit shiitake with sweet garlic sabayon, and ending with a chocolate delice served with yuzu and crunchy praline. As always, expect the 7-course menu to be paired with an array of exceptional wines.
Test Kitchen, Shop 3, 158A Connaught Road West, Sai Ying Pun, Hong Kong, +852 9032 7628
Touring Honshu Island at NOBU
EPISODE 5: Shizuoka “Under Mount Fuji” (Honshu Island)
When: 12 July–22 August
Price: HK$668 for 6-course lunch omakase, HK$1,488 for 8-course dinner omakase; prices subject to 10% surcharge
NOBU InterContinental Hong Kong is continuing its 2018 Gourmet Journey of Japan with a trip to Honshu Island this summer, featuring special omakase lunch and dinner menus that showcase the region’s best seasonal products. This prefecture is known for its nutrient-rich soil and clear groundwater cascading from the nearby Mount Fuji in Shizuoka, and the arable land makes for an abundance of fine local products from wasabi to green tea and fresh garden greens.
For the Shizuoka Omakase menus, chefs Sean Mell and Kazunari Araki or NOBU will showcase everything from seafood to meat, vegetables and fruit, diving deep into a gourmet exploration of the local cooking culture and traditions. Feast on toro, kindemai (golden eye snapper), sakura ebi (shrimp) and Wagyu beef, paired with freshly grated wasabi and fragrant green tea. Diners can pop in for the 6-course lunch omakase (inclusive of a mocktail), or the the 8-course dinner omakase which features premium dishes such as sea snail with Shizuoka oregi sauce, toro sashimi with wasabi salsa, and a milk lava cake with Shizuoka melon sorbet for dessert.
NOBU InterContinental Hong Kong, 2/F, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 2313 2323
Modern Italian dining at Whisk
When: 12–14 July, 6:30–10pm
Price: HK$890 for 6-course menu, plus HK$380 for 4-glass wine pairing; prices subject to 10% surcharge
You may think you know Italian food, but guest chef David Tamburini’s ‘Naturally’ modern Italian fine dining menu at WHISK this month is set to take your taste buds for a wild ride. The lauded chef of La Scala restaurant, in The Sukhothai Hotel in Bangkok, will take over the WHISK kitchen for three nights only from 12–14 July, presenting seasonal ingredients in six unique dishes that celebrate regional Italian produce with a modern twist. Feast on familiar ingredients presented in novel ways, from milky mozzarella accompanied by two types of ripe Sicilian tomatoes, a contemporary twist on a caprese; to beef tartare dressed with marinated egg yolk and parmigiano; and al dente spaghetti infused with eggplant water and served with a sharp ricotta cheese. The milk-fed veal is the star of the show, scented with a luscious veal jus, aromatic chamomile flowers and the rare black trumpet mushrooms prized for their apricot-like aroma.
WHISK, 5/F, The Mira Hong Kong, Mira Place, 118-130 Nathan Road, Tsim Sha Tsui, Hong Kong, +852 2315 5999
“All You Can Beef” at Rhoda
When: 18 July
Price: HK$500 per person
Steak lovers won’t want to miss the opportunity to dig into an all-you-can-eat carnivore’s feast at Rhoda this month, in a one-off launch event collaboration between South American meat experts De La Valley and the Sai Ying Pun smokehouse. On 18 July, you’ll want to bring a hearty appetite to the first “All You Can Beef” event, a meaty collaboration starring premium cuts of De La Valley’s 100% natural-certified meats, cooked over a live fire and served with a range of sumptuous sides. Tuck into unlimited portions of grass-fed Argentine Angus Beef, washed down with free-flow craft beers courtesy of local brewery HK Yau. The beef extravaganza is the latest episode in ‘The Whole Hog’, the restaurant’s monthly take on a traditional roast centred on chef Nathan Green’s commitment to sourcing sustainable cuts of meat.
Rhoda, G/F, Upton, 345 Des Voeux Road West, Sai Wan, Hong Kong, +852 2177 5050
A kaiseki feast at Wynn Palace
When: 5 July
Price: MOP2,500 plus 10% surcharge per person
Planning a trip to our sister SAR this month? Sate hunger cravings at Wynn Palace, which continues its streak of providing some of Macau’s best dining experiences with the launch of a special guest chef series this summer. The first event kicks off on 5 July, where diners can savour a beautiful kaiseki feast at the award-winning Mizumi restaurant. The one-night-only culinary showcase features chef Ryohei Hieda from two-Michelin-starred Shoun RyuGin — the Taiwan branch of the formidable RyuGin group which is a staple of Michelin, Asia’s 50 Best, and other “best of” lists. In a special Four Hands event with Mizumi’s chef Norihisa Maeda, the pair will present an exquisite kaiseki meal to celebrate the season’s ingredients; expect nothing but the finest washoku in this Michelin-worthy degustation.
Mizumi, G/F, Wynn Macau, Rua Cidade de Sintra, Nape, Macau, +853 8986 3663