The year kicks off with a bang with a number of highly anticipated dining pop-ups around town, from an epic 8-hands exploration of South American ingredients to a Wagyu beef degustation and a rare kaiseki dinner. Here are all the notable guest chef menus not to miss this month.
8-hands South American chefs dinner at Mono
When: 22 January
Price: HK$2,880 plus HK$880 for wine pairing (prices subject to 10% surcharge and 3% carbon tax); email email@example.com to book
Those who want to be amongst the first to try newly opened restaurant Mono will want to mark the 22nd of January on their calendars, for a one-night-only ultimate collaboration between world-class South American chefs. Joining Mono chef Ricardo Chaneton in the kitchen are culinary heads from Central (Virgilio Martínez), Kjolle (Pía León) and Haku (Agustin Balbi) in an epic eight-hands dinner event. The internationally renowned Martínez and León and Hong Kong’s very own Balbi will be presenting a multi-faceted menu drawn from the chefs’ shared South American roots.
The 12-course degustation features 2 dishes plus 1 canapé from each chef, with Martínez bringing terroir-driven highlights from his renowned restaurant in Peru (No. 6 on World’s 50 Best Restaurants 2019) and his wife León showcasing some of the nature-inspired Peruvian dishes that won her title of Latin America’s Best Female Chef by Latin America’s 50 Best Restaurants. The menu will be paired with Mono’s stunning selection of wines centred around the Burgundy and Bordeaux regions of France.
Mono, 5/F, 18 On Lan Street, Central, Hong Kong
Ana Ros at Tate Dining Room
When: 16–17 January
Price: HK$2,180 plus 10% surcharge per person, additional drinks pairing starting from HK$580
One-Michelin-starred Tate Dining Room welcomes guest chef Ana Ros to kick-off the new year with an anticipated four hands dinner. Recipient of the World’s Best Female Chef 2017 award and owner of Hisa Franko located in Slovenia (currently No. 38 on World’s 50 Best Restaurants 2019), the innovative chef is well known for her seasonal produce-driven cooking that draws from the unique terroir of the Soca Valley in Slovenia. Chef Ros will join Tate’s Vicky Lau in an anticipated two-night culinary showcase to kick-start Tate’s all-female guest chef series of 2020. Guests can expect a 10-course tasting menu featuring 4 courses from Lau and 4 courses from Ros, with highlights including wild duck heart marinated in umeboshi and oyster emulsion, pork brain and preserved berry beignet, and charcoal kinki fish with fermented black bean sauce.
Tate Dining Room, 210 Hollywood Road, Sheung Wan, Hong Kong, +852 2555 2172
Davide Degiovanni at Test Kitchen
When: 9–12 January
Price: HK$1,080 for 8-course tasting menu, plus HK$480 for wine pairing
Test Kitchen is foregoing low-carb new year’s diet resolutions for a good ol’ fashioned Italian feast courtesy of award-winning chef Davide Degiovanni of Gordon Ramsay’s Union Street Café in south London. Showcasing the cuisine of Northern Italy, chef Degiovanni celebrates fine Italian ingredients in comforting home-style dishes, from braised ox cheek with radicchio and fermented orange, to gorgonzola gnocchi with leeks and hazelnuts. Other highlights include the whipped salted cod polenta & pickled red cabbage, a twist on vitello tonnato with veal, tuna, capers and anchovies, and pumpkin gelato and tiramisu to round off the meal on a sweet note.
Test Kitchen, Shop 3, 158A Connaught Road West, Sai Ying Pun, Hong Kong, +852 9032 7628
Chef Kotaro Nakashima at Wagyumafia
When: 12–13 January
Price: HK$3,500 plus 10% surcharge per person
Opened in 2018 in Tokyo’s Ginza district, Kutan quickly rose to Michelin fame with its refined, sophisticated Japanese cooking from chef-owner Kotaro Nakashima, previously of three-Michelin-starred Kaiseki Kanda. On 12–13 January, the acclaimed chef makes a rare guest chef appearance at Hong Kong’s Wagyumafia, serving an exquisite kaiseki menu priced at HK$3,500 per person. In line with the ethos of the beef-centric restaurant, chef Nakashima’s menu will utilise premium-grade Wagyu, incorporating the fat-marbled beef in a number of artistic seasonally-influenced dishes crafted with precision and an eye for plating. Fans of Japanese food will not want to miss this rare chance to taste the kaiseki experience from a polished master of the craft.
Wagyumafia, Shop 1B, G, 32 Oi Kwan Road, Wan Chai, Hong Kong, +852 2608 0677
‘Gems & Pearl’ series with chef Antonia Klugmann
When: 14–15 January, 6:30–10:30pm
Price: HK$1,998 for a 7-course menu
As part of its ongoing guest chef series running through September 2020, Tosca di Angelo at The Ritz-Carlton, Hong Kong this month welcomes Antonia Klugmann, the next guest chef to grace the Tosca di Angelo kitchen. Chef Klugmann’s ingredients-driven approach to cooking is on display at L’Argine a Vencò, the Michelin-starred eatery where the chef presents fresh seasonal dishes with a sophisticated flair. The prominent Italian chef will work together with Angelo Aglianó, Director of Tosca di Angelo, to create exclusive, one-off dishes that combine the skills and sensibilities of both chefs for a one-of-a-kind pairing. Be prepared to be transported to the sunny Tuscan countryside with the authentic Italian feast.
Tosca di Angelo, 102/F, The Ritz-Carlton, ICC, 1 Austin Road, West Kowloon, Hong Kong, +852 2263 2270
La Rambla x Chele Gonzalez
When: 7–8 January
Price: HK$1,780 plus 10% surcharge per person
La Rambla by Catalunya continues to welcome Spanish guest chefs around the world to collaborate in four hands menus, this time inviting chef Chele Gonzalez to join Executive Chef Ferran Tadeo on the pass. Hailing from Torrelavega, Spain, Chef Gonzalez will bring to the Catalan eatery his take on Anthropological Cuisine — a type of cooking that studies and celebrates the history, culture and traditions of a region on a plate — infusing the menu with ingredients from the Philippines and Southeast Asia in addition to his native Spain.
With Gonzalez having cut his teeth at some of the world’s most respected Spanish restaurants — including El Bulli and El Celler de Can Roca — diners can expect a progressive menu that surprises at every turn, with flavour-packed dishes in the 12-course menu ranging from Carabineros Brothy Rice infused with the umami of succulent Spanish prawn heads; and Cebu Lechon Tacos, a take on a Filipino tradition with suckling pig and sweet mangoes. Dinner wraps up with chef’s signature Burnt Basque Cheesecake complete with a melty centre.
La Rambla by Catalunya, 3071-73, 3/F, IFC mall, 8 Finance Centre, Central, Hong Kong, +852 2661 1161
Haku x Victor’s Fine Dining
When: 6–8 January
Price: HK$2,580 plus 10% surcharge per person
Haku kicks off the new year with a bang with an exciting pop-up featuring German Chef Christian Bau of Victor’s Fine Dining. The three-Michelin-starred restaurant is located in the heart of the Moselle vineyards in Schloss Berg, and serves innovative Japanese-inflected European cuisine. Bau will bring his cross-cultural culinary sensibilities to the Haku kitchen while teaming up with chef Agustin Balbi to present a 8-course collaboration menu. The highly technical menu starts with chef Bau’s signature Japanese Waffle with sardines, cream of sea herbs and caviar, followed by kinmedai fish grilled with heart of Palma and yuzu Kosho sauce, and melting A4 Kumamoto kuro-Wagyu. From Balbi, signatures include tarabagani king crab with daikon and cabbage, and Hokkaido scallops paired with morcilla sauce.
Haku, Shop OT G04B, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui, Hong Kong, +852 2115 9965
The Angel x Alibi
When: 8–9 January
Price: HK$1,288 plus 10% surcharge per person
Fans of British fare will want to pay a visit to the Cordis hotel as Alibi – Wine Dine Be Social welcomes the celebrated British chef and owner of one-Michelin-starred The Angel, Michael Wignall to showcase his award-winning cuisine. Taking place on 8 and 9 January, the six-course wine dinner entices dinners with a range of ingredient pairings, each complemented by fine wines including five Burgundies and 1 Champagne. Highlights of the dinner include smoked eel with white chocolate aero and Oscietra caviar; Hiramasa yellowtail kingfish with fermented mushroom; Keens cheddar with ox tongue and truffle; and rice pudding with mango, cashew and coconut.
Alibi – Wine Dine Be Social, 555 Shanghai Street, Mong Kok, Hong Kong, +852 3552 3028