Buckle up, as this month’s going to be a wildly delicious ride with a number of guest chef menus landing in Hong Kong. One of the world’s best restaurants takes over the Mandarin Oriental Hong Kong, a smattering of Asia’s 50 Best Restaurants pop up all over town, and cuisines run the gamut from German to Valencian fare — here are all the exclusive one-off dinners to book this month.
Sühring x The Krug Room
When: 12–14 September
Price: HK$2,888 per person at Mandarin Grill + Bar; HK$3,888–$5,888 per person at The Krug Room
The wait is over for one of the summer’s most anticipated pop-ups: Twin brothers Mathias and Thomas Sühring will touch down at the Mandarin Oriental, Hong Kong this month in an exclusive 3-day residency from 12–14 September. Since its opening, Sühring has shot to fame: from nabbing 2 stars in Michelin Guide Bangkok 2019, to debuting this year at No. 45 on the World’s 50 Best Restaurants 2019.
Taking over The Krug Room for the first two nights, followed by an exclusive menu at the Mandarin Grill + Bar on the final evening — the chef-brother duo will present some of their most popular signature dishes from their eponymous Bangkok restaurant. Guests can look forward to sampling their elegant spin on classic German dishes, from smoked eel mousse to Simmental beef tartare and a German-style ‘Spätzle’ egg noodle. Both lunch and dinner menus will be available throughout the pop-up.
Roganic x Jaan
When: 4–5 September
Price: HK$1,980 per person, plus HK$980 for wine pairing; prices subject to 10% surcharge
Still making dinner plans this week? You can still grab a seat at Roganic, where chef Kirk Westaway of Jaan (No. 32 on Asia’s 50 Best Restaurants 2019) is making an appearance in a special four-hands collaboration with Simon Rogan. Taking place 4–5 September, Westaway showcases dishes from his 1-Michelin-starred restaurant in Singapore, joining Rogan for an exclusive 10-course collaborative menu reinforcing both chefs’ shared passion for experimental cuisine rooted in freshly-foraged ingredients.
The pair have previously collaborated in Singapore; this time at Roganic Hong Kong, guests can expect to see new creations that highlight the natural flavour of premium produce, from smoked eel & beetroot meringue by Westaway, to stuffed hen of the woods with kohlrabi, roasted yeast and elderflower by Rogan. The 10-course menu is bookended by a selection of innovative amuse-bouche bites and petits fours.
Le Du and Ephernite at Whisk
When: 20–21 September, 6:30–10pm
Price: HK$1,788 for 8 courses, plus HK$380 for wine pairing; prices subject to 10% surcharge
Pop over to the Mira Hotel in TST to sample the bold flavours of chef Thitid ‘Ton’ Tassanakajohn from Bangkok’s celebrated Le Du (No. 20 in Asia’s 50 Best Restaurants 2019) in a special celebration of the hotel’s 10th anniversary. In this double bill together with chef Vanessa Huang of Ephernite in Taipei, the two culinary talents — both instrumental in pushing the profile of Asian chefs on a global scale — will cook side by side for the first time, showcasing their inventive concepts, attention to seasonality and global ingredients presented with French cooking techniques.
In the four-hands menu, both chefs will contribute four dishes for an 8-course menu: Chef Huang’s homemade vegetable terrine is a Michelin favourite, while chef Ton impresses with her signature ‘khao chae’ — savoury shrimp and pork pâté offset with pickled radish, roasted chilli and a scoop of jasmine ice cream.
Whisk, 5/F, The Mira Hong Kong, Mira Place, 118-130 Nathan Road, Tsim Sha Tsui, Hong Kong, +852 2315 5999
Pica Pica x Ichu Peru
When: 17–18 September, from 6pm onwards; Email firstname.lastname@example.org or call +852 2811 9880 to book
Price: Tapas à la carte
Chef Edgard Sanuy Barahona from neighbourhood tapas joint Pica Pica will team up with chef Sang Jeong of Ichu Peru for a creative four-hands menu this month. Collaborating for the second time, the celebrated chefs are back in the kitchen together to create eight new tapas — four Spanish and four Peruvian — that pay homage to their respective cuisines.
All available à la carte, Barahona’s dishes showcase the best of Spanish produce from Ibérico pork morcilla (HK$145) to slow-cooked Spanish black Angus beef rib with romanesco (HK$180); while Jeong’s dishes are heavily based around the indigenous ingredients of Peru, from the Pan Chapla (HK$175) with soft shell crab and aji amarillo, to octopus with leeks 3-ways (HK$150). Drop by Pica Pica from 17–18 September for a taste of the innovative menu which pushes the boundaries of cross-border culinary innovation.
Pica Pica, Shop G & H, G/F, Kai Tak Commercial Building, 317-321 Des Voeux Road Central, Sheung Wan, Hong Kong, +852 2811 9880
Aleksander Baron at Test Kitchen
When: 11–14 September, 7–11pm
Price: HK$1,080 per person; book here
A Polish pop-up is set to descend on Test Kitchen this month, as the culinary incubator welcomes chef, restaurateur, writer and sculptor Aleksander Baron from 11-14 September for a creative menu spotlighting Central European cuisine. A native of Warsaw, Baron rose to fame after opening his restaurant Nowy Wspanialy Świat, followed by Solec 44 and Zoni. He is famously known for his cuisine emphasising the Polish tradition of pickling and fermentation — a fascination that imbues much of his menu at Test Kitchen. The 8-course menu features classic Polish flavours, while Baron also reimagines traditional recipes in dishes such as beetroot sour ceviche with apple and mustard seeds, and Goose Omasta with burnt onion and black trumpet mushrooms.
Test Kitchen, Shop 3, 158A Connaught Road West, Sai Ying Pun, Hong Kong, +852 9032 7628
Sucede at La Rambla
When: 24–25 September
Price: HK$1,600 plus 10% surcharge per person, add HK$688 for wine pairing; minimum 4 guests for booking
Chef Miguel Ángel Mayor of Sucede in Valencia, Spain has landed at La Rambla for an exclusive event celebrating traditional Valencian cuisine. The cerebral-minded chef won a Michelin star at Sucede only a year after opening in the historic Caro Hotel, recognised for his intuitive style of cooking as well as his extensive research of pre-Colombian culinary techniques (carried over from his R&D work in the development kitchen of the elBulli foundation) to resurrect recipes rooted in the region’s old civilisations.
Those curious to dive further into Valencian cuisine will want to make a booking for the two-night pop-up; priced at HK$1,600 per person, guests can indulge in the sharing-style menu which spans history, feasting on platters of Spanish sea cucumber and cured beef tongue, blue lobster Wellington with caviar, and Spanish beef loin with lentils ‘caviar’.
La Rambla by Catalunya, 3071-73, 3/F, IFC Mall, 8 Finance Street, Central, Hong Kong, +852 2661 1161
The Showstopper Series at The Peninsula
When: 18–19 September (Paolo Airaudo) & 25–26 September (Marcel Lesoille)
Four celebrated guest chefs will enchant diners at The Peninsula Hong Kong in a dazzling display of show-stopping culinary talent from around the world. From September to October, the iconic hotel welcomes four star-studded chefs — Bruno Oger, Paulo Airaudo, Mike Wehrle and Marcel Lesoille — to cook exclusive menus for the hotel guests, collaborating with The Peninsula’s resident chefs at Felix, Gaddi’s and Chesa.
To kick off the quartet of visiting chefs, chef Paolo Airaudo from Spain’s Michelin-starred Amelia descends on the Felix kitchens from 18–19 September. The Argentinean-Italian chef who sharpened his knives at some of Europe’s top restaurants — including Arzak, Magnolia and The Fat Duck — will create a theatrical experience for diners, serving dishes such as scallop with green apple and fennel and goat cheese flan. Later in the month from 25–26 September, world-champion oyster shucker Lesoille shows off his shucking prowess with a special performance to pair with resident chef Juan’s seasonal fare. Meanwhile, chefs Wehrle and Oger will unveil their special menus in October, so make sure you mark your calendars now for this two-month-long culinary adventure.
The Peninsula Hong Kong, 19-21 Salisbury Road, Tsim Sha Tsui, Hong Kong, +852 2920 2888
Haku x La Maison de la Nature Goh
When: 28 September
Price: HK$2,180 per person, plus HK$680 for wine pairing; prices subject to 10% surcharge
Fans of Haku take note: On 28 September, chef Agustin Balbi welcomes the esteemed La Maison de la Nature Goh from Japan for an elaborate 9-course collaboration. The stylish French-Japanese restaurant (No. 24 on Asia’s 50 Best Restaurants 2019) serves elegant cuisine based on Fukuoka’s abundant natural produce, from Kyushu seasonal vegetables to locally raised Wagyu.
Chef-owner Takeshi Goh Fukuyama will be bringing his signature dishes and a few inventive creations to the Haku kitchen, to be paired with a curated list of French wines. Dishes range from saba with bellota ham and Kristal caviar, to foie gras with Japanese persimmons, and unagi with cucumber gazpacho. Those interested to try the elevated cooking of La Maison de la Nature Goh will want to jump fast on this opportunity, with the restaurant slated to shutter in 2020 to make way for a new project from the respected Japanese chef.
Haku, Shop OT G04B, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui, Hong Kong, +852 2115 9965