BREAD & BEAST UNVEILS, KONG, A NEW NIGHT TIME PROGRESSIVE CANTONESE CONCEPT

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Wan Chai’s Bread & Beast transitions from an all-day sandwich eatery, specializing in locally inspired gourmet sandwiches to a dual space, with the unveiling of KONG. After sunset, KONG transforms to a sit-down restaurant and cocktail bar that pushes the boundaries of traditional Hong Kong flavors with a range of playful sharing plates and a lively beverage program that celebrates Chinese spirits. The space is now Bread & Beast by day, and KONG by night.

The shop, having undergone a complete renovation that brings to the forefront a modern Hong Kong aesthetic aims to do the same with the flavors of Hong Kong. Parallel to the touches of terrazzo (Sesame Rock) and handcraft white tiles that dot the updated interior, the new evening menu offers a juxtaposition of old and new Hong Kong that highlights the vibrancy of Asia’s world city. 

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The new nighttime menu is ideal for groups and uses local ingredients to playfully reinterpret Hong Kong’s classic tastes into a series of Bings & Dips, Small Bites, Big Bites and Noodles. The series of dips including a Black Garlic Aioli (HK$48),Huadiao Liver Pate(HK$68), Strawberry Ricotta (HK$78), Bone Marrow Whip (HK$68), paired with Scallion Flatbread (HK$48) or toasted Ciabatta Bread (HK$38) offers a Chinese spin on the traditional Italian bread basket as our welcoming dish; Angry Cauli (HK$78) Slow Cooked Charred Cauliflower, Toban Djan Broth and Chili Oil; KONG Fried Chicken (K.F.C.) (HK$158) with  Preserved Lemon Jam and Dried Plum Shichimi; Cherry Kola Brisket Cheung Fun (HK$148) Slow Cooked Barbequed Brisket, Kola Caramel, Pickled Cherry, and Seared Cheung Fun; and Shelter Crab Cheesy Cheung Fun (HK$168) Butter-Fried Super Lump Crab & Cheung Fun, X.O. Cheesy Sauce, and Shelter Spice Crumbs. 

“This year we had opportunities to take Bread & Beast abroad, through our participation at the World Food Championship Sandwich Competition in the  U.S. and at a hawker center pop-up in Melbourne. These experiences showed us that global audiences finds Hong Kong flavors as charming and craveable as we do. We were motivated to develop a concept that will spark a discourse of what the natural  evolution of Hong Kong’s cuisine looks like. Our hope with Kong is that it will offer a showcase of progressive Hong Kong flavors that the world will fall in love with,” says Co-Founder Chris Cheung.  

Equally daring and impressive is Kong’s new cocktail program, incorporating Chinese spirits and some of the oldest alcohols in the world such as Huadiao, Baijiu and Glutinous Rice Wine, in addition to some of Hong Kong’s favorite ingredients. The Vodka Fa Diu Soda (HK$98) combines vodka with house infused pineapple huadiao, rose honey syrup, with soda water; while another signature, Baijiu Negroni(HK$108) mixes Baijiu, Campari, Rosso Vermouth, while highlighting the complexity and aromatic profile of Chinese Baijiu; Ham +0(HK$98) marries a classic mule with a classic local flavor by refreshing vodka with Salted Lemon Kumquat Syrup, House-made Ginger Ale, Lime and Bitters; An irresistible, summer pleaser, Mama Mia (HK$88) combines a gin base with Glutinous Rice Wine, Chinese Triple Distilled Rice Wine, Lime and Watermelon; the Yeung Jee Gum Lo(HK$118) mixes Cachaça, Coco Rum, Mango Puree, Fresh Milk, and Grapefruit to pay homage to one of the most iconic Hong Kong desserts - mango pomelo sago and is a must try when visiting KONG. 

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In the cocktail world, Chinese spirits are often misrepresented and misunderstood, KONG hopes to remedy this by celebrating and exalting these undervalued heritage spirits.

“We wanted to create a concept that communicates our teams’ backgrounds and experiences. We are from Hong Kong but have all traveled and lived abroad. Experiences have shaped our tastes, but Hong Kong is always in our hearts and on our plates,” says Justin Wong who developed KONG’s inventive cocktail program. 

In addition to the new menu offerings, KONG also serves up a lively entertainment program featuring live music and trivia nights. 

IMPOSSIBLE FOODS IS NOW SERVING AT CALI-MEX IN HONG KONG

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●     The Impossible™ meat is available system-wide at Cali-Mex Bar & Grill and Taqueria locations in Hong Kong

●     Guests can enjoy Impossible Foods’ plant-based meat in a selection of Mexican dishes

●     Impossible Foods is now in Hong Kong and Macau, continuing its expansion in Asia  

 

Impossible Foods’ award-winning, plant-based meat is now served at all sixteen locations of Hong Kong’s premier California-style Mexican restaurants, Cali-Mex Bar & Grill and Taqueria. 

 

Impossible Foods’ flagship product is featured on Cali-Mex menus as popular Mexican dishes – such as tacos, quesadillas, nachos, burritos, and enchiladas – and the chain’s unique preparation of Mexican Lasagna. Seasoned and seared in a similar fashion to Cali-Mex’s original beef filling, Impossible’s plant-based meat can be selected as the primary protein in all of the restaurants’ classic dishes for an additional HK$20. 

 

Impossible Foods’ plant-based meat is served in nearly 3,000 restaurants across the United States, Hong Kong, and Macau -- from award-winning restaurants to mom-and-pop diners to America’s original fast-food chain, White Castle. Most restaurants serve the Impossible Burger with traditional condiments and sides, but the versatile product can also be used in any ground-meat dish, including dumplings, noodle bowls, salad toppings, sausages, meatballs, breakfast sandwiches and more.

 

Impossible Foods is rapidly expanding in Asia. In April, the California-based food startup made its international debut in Hong Kong with some of the world’s leading chefs, including May Chow (Little Bao, Happy Paradise) and Uwe Opocensky (Beef & Liberty). Impossible meat is now available in over 30 restaurants in Hong Kong, including Urban Bakery Works, Plat Du Jour, and Alto, and five-star hotels Hotel ICON and The Peninsula Hong Kong. In July, Impossible Foods hit menus in Macau at the renowned resort destination, Galaxy Macau, and three of the property’sacclaimedrestaurants: CHA BEI, The Apron Oyster Bar & Grill, and The Noodle Kitchen. 

 

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Cali-Mex Bar & Grill and Taqueria locations place heavy emphasis on high-quality ingredients and in the preparation of their fresh and inspired food. At the sixteen Cali-Mex locations, Impossible meat will be featured in six signature dishes: Impossible Tacos(HK$108) with 3 freshly baked corn (crispy or soft) or flour tortillas, filled with lettuce, pico de gallo, a blend of cheeses, and sour cream; the ImpossibleQuesadilla (HK$158) filled with a blend of cheeses, pico de gallo, served with greens, sour cream, and guacamole; the hefty ImpossibleBurrito(HK$108) comes packed with pico de gallo, blended cheeses, sour cream, a choice of beans, and rice; ImpossibleNachos (HK$158)made with fresh corn chips or fries, topped with pico de gallo, melted cheese, jalapenos, sour cream, and guacamole; ImpossibleEnchiladas (HK$148) stuffed with Impossible meat in a fresh corn tortilla, topped with a red chili pepper sauce, covered in cheese and baked; and the Impossible Mexican Lasagna(HK$158) layers of corn tortillas with veggies, topped with a blend of cheeses and baked. All menu items can be made vegan, upon request, with dairy-free sour cream and vegan cheese.                       

BIG TASTE, SMALL FOOTPRINT

In development since 2011, the Impossible Burger debuted in July 2016 at Chef David Chang’s Momofuku Nishi in New York City. The Impossible Burger is the only plant-based burger to win a 2017 Tasty Awardand a 2018 Fabi Awardfrom the National Restaurant Association.

 

Impossible’s flagship product is made from simple ingredients, including water, wheat protein, potato protein and coconut oil. One special ingredient — heme— contributes to the characteristic taste of meat and is the essential catalyst for all the other flavors when meat is cooked. Heme is an essential molecular building block of life, one of nature’s most ubiquitous molecules. Although it’s found in all living things and in virtually all the food we eat, it’s especially abundant in animal tissues. Impossible scientists discovered that it’s the abundance of heme in animal tissues that makes meat taste like meat.   

 

To satisfy the global demand for meat at a fraction of the environmental impact, Impossible Foods developed a far more sustainable, scalable and affordable way to make heme and therefore meat, without the catastrophic environmental impact of livestock. The company genetically engineersand ferments yeast to produce a heme protein naturally found in plants, called soy leghemoglobin. The heme in Impossible products is identicalto the essential heme humans have been consuming for hundreds of thousands of years in meat — and while it delivers all the craveable depth of beef, it uses far fewer resources.

 

Impossible Foods makes delicious, wholesome food without slaughterhouses, hormones, antibiotics, cholesterol or artificial flavors. The Impossible Burger uses about 75% less water, generates about 87% fewer greenhouse gases, and requires around 95% less land than conventional ground beef burgers from cows. 

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IMPOSSIBLE FOODS LAUNCHES IN MACAU, CHINA'S TOURIST HOT SPOT

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  • Impossible Foods’ flagship product debuts in Macau at world-class Asian resort destination Galaxy Macau

  • Impossible Foods’ flagship product is now available in Hong Kong and Macau, and the food tech startup will continue to expand throughout Asia

  • The award-winning ImpossibleTM Burger is now served at nearly 3,000 locations MACAU (30 July 2018) –– Impossible Foods is launching its award-winning, plant-based meat in Macau at one of the world’s hottest entertainment and dining resort complexes.

    Starting today, Impossible Foods’ flagship product will be available at three popular restaurants at Galaxy Macau, Asia’s premier integrated resort and entertainment hub. Galaxy Macau has some of Asia’s top- ranked restaurants and entertainment venues, as well as more than 3,000 hotel rooms on the glamorous Cotai Strip.

    Macau is one of the world’s leading resort destinations. A former colony of Portugal and a historic trading post for Asia, Macau is now a Chinese Special Administrative Region. Macau’s international food scene and unique cuisine draws influences from Southern China, Southeast Asia and Europe.

    “We’re humbled to launch in Asia’s premier tourist destination at one of the world’s most spectacular resorts,” said Nick Halla, Senior Vice President for International at Impossible Foods. “Macau is a global crossroads of ideas and influences, and we are confident that chefs and consumers in Macau’s dynamic restaurant scene will fully embrace plant-based meat.”

    IN THE USA, ASIA... AND THROUGHOUT THE GALAXY

    Impossible Foods’ plant-based meat is also served in nearly 3,000 restaurants across the United States -- from award-winning restaurants to mom-and-pop diners to America’s original fast-food chain, White Castle. Most restaurants serve the Impossible Burger with traditional condiments and sides, but the versatile product can also be used in any ground-meat dish, including dumplings, noodle bowls, tacos, meatballs, breakfast sandwiches and more.

    Impossible Foods is rapidly expanding in Asia. In April, the California-based food startup made its international debut in Hong Kong with some of the world’s leading chefs, including May Chow (Little Bao, Happy Paradise) and Uwe Opocensky (Beef & Liberty). Impossible meat is now available in over 30 restaurants in Hong Kong, including Jinjuu, Urban Bakery, Plat Du Jour, Alto, and five-star hotels Hotel ICON and Grand Hyatt Hong Kong.

    At Galaxy Macau, Impossible meat will be served eight different ways at three of the property’s acclaimed restaurants: CHA BEI, The Apron Oyster Bar & Grill and The Noodle Kitchen.

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TOURIST HOTSPOT

CHA BEI, a homegrown multifaceted lifestyle concept focused on wellness and conscious living, is adding three delicious dishes with Impossible meat – including Tex-Mex Tacos (MOP108), 853 Burger (MOP158), and Thai Lettuce Wraps (MOP98) – to its all-day dining menu.

The Apron Oyster Bar & Grill – known for high-quality, sustainable ingredients – will showcase two creative preparations of the plant-based meat: Chipotle Croquettes (MOP98) and Vegetable Millefeuille (MOP128).

The Noodle Kitchen, which features handmade noodles using fresh flour from Inner Mongolia, will innovatively incorporate Impossible meat into three traditional Chinese dishes: Seared Buns (MOP98), Chive Dumplings (MOP98), and Tossed Noodles with Spiced Eggplants (MOP128).

BIG TASTE, SMALL FOOTPRINT

In development since 2011, the Impossible Burger debuted in July 2016 at Chef David Chang’s Momofuku Nishi in Manhattan. The Impossible Burger is the only plant-based burger to win a 2017 Tasty Award and a 2018 Fabi Award from the National Restaurant Association. Impossible’s flagship product is made from simple ingredients, including water, wheat protein, potato protein and coconut oil. One special ingredient — heme and is the essential catalyst for all the other flavors when meat is cooked. Heme is an essential molecular — contributes to the characteristic taste of meat building block of life, one of nature’s most ubiquitous molecules. Although it’s found in all living things and in virtually all the food we eat, it’s especially abundant in animal tissues. Impossible scientists discovered that it’s the abundance of heme in animal tissues that makes meat taste like meat. To satisfy the global demand for meat at a fraction of the environmental impact, Impossible Foods developed a far more sustainable, scalable and affordable way to make heme and therefore meat, without the catastrophic environmental impact of livestock. The company genetically engineers and ferments yeast to produce a heme protein naturally found in plants, called soy leghemoglobin. The heme in Impossible products is identical to the essential heme humans have been consuming for hundreds of thousands of years in meat — and while it delivers all the craveable depth of beef, it uses far fewer resources. Impossible Foods makes delicious, wholesome food without slaughterhouses, hormones, antibiotics, cholesterol or artificial flavors. The Impossible Burger uses about 75% less water, generates about 87% fewer greenhouse gases, and requires around 95% less land than conventional ground beef burgers from cows.

 

BREAD AND BEAST GOES OVERBOARD WITH NEW SUMMER JUNK BOAT CATERING MENU

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Bread & Beast, Hong Kong’s favorite Neo Chinese eatery is making a splash this summer with a brand new junk party catering menu. The restaurant, best known for their innovative sandwiches and snacks for merging authentic Chinese flavors into traditional western offerings, is now ready to bring their offerings to the middle of the sea.

 

For parties of 10 or more, the restaurant offers three set menu options including the Chill Beast (HK$150 per head), the Beast Surfer (HK$200 per head) and the Beast Boss (HK$300 per head). Each menu features five main dishes such as: Char Siu Pulled Pork Burger, Hainanese Chicken Burger, King Oyster Mushroom Burger, Mapo Bolognese Fusili and Lap Cheung Chicken Wild Rice to choose from. The Chill Beast set includes starters and dessert: Pesto Pasta Salad, Beast Toss, Kola Wings and Pineapple Pop. The Beast Surfer includes even more starter dishes and desserts: Chips & Dips, Beef Satay and Ovaltine Brownies with Condensed Milk. Get all side items and desserts plus Char Siu Pork Neck by ordering the Beast Boss.

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What Can't You Beet

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Ovaltine Brownie

Bread and Beast also has à la carte menu with items to satisfy parties of 8-10. The offerings include main dishes such as Char Siu Pulled Pork Burger (HK$650), Hainanese Chicken Burger (HK$650), King Oyster Mushroom Burger (HK$600), Mapo Bolognese Fusili (HK$520) and Lap Cheung Chicken Wild Rice (HK$580). They also offer appetizers and desserts such as Chips & Dips (w/ Smoked Harissa & Mint Yoghurt HK$220, W/ Beast Guacamole HK$260), Pineapple Pops (HK$220), Watermelon Pops (HK$240), Beast Toss (HK$360), Hainan Salad Bowl (HK$ 460), Pesto Pasta Salad (HK$380), Char Siu Pork Neck (HK$480), Kola Wings (HK$380), Beef Satay & Crispy Kale (HK$480) and Ovaltine Brownies with Condensed Milk (HK$220).

 

Bread & Beast continues to prove that tradition and progress can work together to produce delicious results.

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Kola Wings

ABSOLUT AND SWEDISH CONSULATE CELEBRATES MIDSUMMER FESTIVAL IN HONG KONG

Around the world, Midsummer or Solstice has been celebrated since the 12th century. As one of the most traditional pagan rituals, Midsummer celebrates the longest day in the Northern Hemisphere. More than anywhere, the celebration is a huge part of society in the Nordic states where the short, dark days of winter are forgotten and replaced with the warm light-filled days and the fruits and harvests of summer. In Sweden, Midsummer is a core tradition. And across the globe, Swedes celebrate outside while making friends, wearing white, making flower crowns, and playing games. This year,Absolut Vodka, The Swedish Consulate, The Swedish Chamber and over 14 other Swedish Companies have teamed up so that Hong Kong can take part in the festivities, and enjoy live Swedish folk music, drinking and socializing while dancing around a 3.5-metre high flower covered Maypole on June 8 (15.00-22.00) in the PMQ courtyard.

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The festival, a combination of music, food, and mindfulness, will also celebrate sustainability. To support this mission, Absolut is hosting a sustainable bar featuring closed loop cocktails that do not waste any ingredients. The cocktails are mixed by Tunny Grattidge, Bar Manager from The Pawn Botanical Bar, and include: a White Negroni (HK$100) made of Absolut Vodka, Magen Bitters, and Gran Classico; a Pineapple Skin Negroni (HK$100), featuring pineapple infused Absolut Vodka, Espressocello, and Soda; and an Elderflower Collins (HK$100) with Absolut Vodka, Elderflower Cordial, Lemon Juice, Soda, and a Lime Garnish. Post festival, White Negroni and Pineapple Skin Negroni will be part of The Pawn’s special Negroni Week Menu (HK$120). 

 

 The Midsummer Passion at Red Sugar, Kerry Hotel

The Midsummer Passion at Red Sugar, Kerry Hotel

Also to continue the fun of Midsummer, special cocktails will be available from Vibes at The Mira and Red Sugar at Kerry Hotel. Vibes will kick-off their own Midsummer festivities with a 9 June party featuring Flower Crowns, a Maypole and DJs and a series of celebratory cocktails including: an Absolut Punch Bowl (HK$398 + 10%) with Raspberry Absolut, Frangelico, Raspberry Puree, Lemon and Prossecco; Absolut Tonic Lemon (HK$128 + 10%) with Absolut Raspberry and Lemon Tonic; A.B.S. (HK$128 + 10%)  with Absolut Vodka, Aperol, Lemon Juice, and Grapefruit Bitters; Absolut Gunner (HK$128 + 10%) featuring Absolut Vodka, St. Germain Liquor, Graperuit Bitter Truth, Fever Tree Ginger Ale, and Ginger Beer; and the Tropical Wind (HK$128 + 10%) with Absolut Mango, Passionfruit and Mango Puree, Passion Fruit Liquer, and Double Cream. Through July, Red Sugar at The Kerry Hotel is offering: Midsummer Passion (HK$98+ 10%), with Absolut, Midori, and Passionfruit; Calamansi Fizz (HK$98+ 10%) with Cinnamon infused Absolut, Honey, Ginger, Calamansi and Soda; a 24-7 (HK$98+ 10%), featuring Absolut, Frangelico, Vanilla, Chocolate Bitters, and Drambuie; and an Elderflower Cider (HK$98+ 10%), with Absolut and Elderflower topped up with cider.

 The Absolut Punch Bowl at Vibes, Mira Hotel

The Absolut Punch Bowl at Vibes, Mira Hotel

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Absolut has a long-term vision to create one sustainable circular source and continues to work with the ambition that there is no waste, only by-products that can be innovatively reused. This mission will be celebrated through these cocktails and the Midsummer Festival at PMQ on 8 June. 

IMPOSSIBLE FOODS MAKES INTERNATIONAL DEBUT IN HONG KONG

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  • Chef May Chow’s Little Bao and Happy Paradise will be the among the first to serve the Impossible in Hong Kong, and with a local Cantonese twist

  • Chef Uwe Opocensky’s Beef & Liberty becomes the first burger chain outside the United States to serve the Impossible Burger

  • Impossible Foods will launch in additional markets throughout 2018

    HONG KONG (19 April 2018) — Impossible Foods is launching its award-winning plant-based meat in Hong Kong at some of the city’s most beloved restaurants: Little Bao, Happy Paradise, and Beef & Liberty.

    Started in 2011 by Stanford biochemistry professor and former pediatrician Dr. Patrick O. Brown, Impossible Foods makes meat, fish and dairy directly from plants — with a much smaller environmental footprint than those from animals. The company uses modern science and technology to create wholesome food, restore natural ecosystems and sustainably feed a growing global population.

    Ranked one of the world’s top culinary hotspots by Conde Nast Traveler, Hong Kong is the first place outside of the United States to feature the Impossible Burger, which cooks, smells and tastes like ground beef from cows but is made entirely from plants.

    The Impossible Burger is served in more than 1,400 outlets in the United States -- from award-winning restaurants to mom-and-pop diners to the nation’s original fast-food chain, White Castle. The vast majority of these restaurants serve the Impossible Burger on a bun with traditional condiments and sides. Starting tomorrow in Hong Kong, diners will be able to try the product as a traditional burger -- and as the central filling of savory street food.

    “We’re humbled to launch with spectacular chefs in one of the world’s most dynamic restaurant hotspots,” said Brown, CEO and Founder of Impossible Foods. “We’re confident that Hong Kong -- Asia’s crossroads of ideas and influences, both modern and traditional -- will be home to the most innovative Impossible recipes yet.”

    TOP CHEFS IN WORLD-CLASS RESTAURANTS

    Chef May Chow, named Asia’s Best Female Chef in 2017 by The World’s 50 Best Restaurant awards, heads Little Bao and Happy Paradise -- 21st century takes on traditional Cantonese diners.

    Chow is a Toronto native who trained and worked in Bangkok, Los Angeles and Boston. She gained fame in Hong Kong’s renowned street food markets and helped to transform Hong Kong into a foodie destination. Chow has also represented Hong Kong at food festivals such as “Omnivore” in Paris and Shanghai.

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Starting tomorrow at Little Bao, Chow and her team will serve the “Impossible Bao,” a traditional sandwich made with Impossible meat, black pepper teriyaki sauce, salted lemon kombu salad, and fermented tofu sauce, between two house-made steamed buns -- on menu for 118 HK$. The “Impossible XinJiang Hot Pocket” -- another popular Chinese street snack -- will debut at Happy Paradise, served with pickled daikon and XinJiang spices, for 88 HK$.

“Hong Kongers demand to be on the bleeding edge of global culinary trends,” Chow said. “The Impossible Burger is delicious, versatile and perfectly timed to take this city’s world-class restaurant scene by storm.”

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Another award-winning chef in Hong Kong, Uwe Opocensky earned his culinary reputation working in restaurants such as Spain’s El Bulli, voted the best restaurant in the world. He recently spent a decade as Executive Chef at Hong Kong’s Mandarin Oriental -- considered one of the city’s finest establishments -- overseeing 10 restaurants and bars and collecting Michelin Stars in three of the venues.

He left the hotel in 2016 to join Beef & Liberty as Group Executive Chef, now lauded as Hong Kong and Shanghai’s best hamburger, and is also chef at his own restaurant Uwe. The seven restaurant group is a modern homage to 18th century “beefsteak clubs,” reincarnated for modern tastes with a focus on natural ingredients and sustainable operations. Popular with both natives and expats, Beef & Liberty uses only hormone- and antibiotic-free beef from the Scottish Highlands -- ground in-house -- and also purifies and carbonates its own drinking water to reduce the amount of water imported (and glass bottles wasted) into Hong Kong.

Beef & Liberty will serve the “Impossible Thai Burger,” with chilli, coriander, mint, basil, spring onion, soya mayonnaise, crispy shallots and garlic, for 135 HK$. The restaurant group will also feature “Impossible Chili Cheese Fries,” with chili, cheddar cheese, spring onion and sour cream over their “Liberty” fries, for 62 HK$.

“We are obsessed, in a good way, with burgers and doing what we can for the environment. We love the way that the Impossible Burger has created new excitement in the global burger scene and opportunities to be more sustainable,” said Beef & Liberty’s Executive Chef, Uwe Opocensky. “We’re positive that our guests are going to love the Impossible and feel good about eating it at the same time.”

Starting today, the Impossible will be available in Hong Kong on a limited and exclusive basis through Classic Fine Foods -- Asia’s leading importer and distributor of fine foods. The group specialises in sourcing, importation, storage, marketing and distribution, and has been operating throughout Asia and Europe since 2001.

BIG TASTE, SMALL FOOTPRINT

In development since 2011, the Impossible Burger debuted in July 2016 at Chef David Chang’s Momofuku Nishi in Manhattan. The Impossible Burger is the only plant-based burger to win a 2017 Tasty Award and a 2018 Fabi Award from the National Restaurant Association.

In addition to the American fast-food chain White Castle, The Impossible Burger is the only plant-based burger featured in America’s most beloved “better burger” concepts Fatburger, Umami Burger, Hopdoddy, The Counter, Gott’s and B Spot, the Midwest burger restaurant owned by Chef Michael Symon.

The Impossible Burger is made from simple ingredients, including water, wheat protein, potato protein and coconut oil. One special ingredient — heme — contributes to the characteristic taste of meat and is the essential catalyst for all the other flavors when meat is cooked. Heme is an essential molecular building block of life, one of nature’s most ubiquitous molecules. Although it’s found in all living things and in virtually all the food we eat, it’s especially abundant in animal tissues. Impossible scientists discovered that it’s the abundance of heme in animal tissues that makes meat taste like meat.

To satisfy the global demand for meat at a fraction of the environmental impact, Impossible Foods developed a far more sustainable, scalable and affordable way to make heme and therefore meat, without the catastrophic environmental impact of livestock. The company genetically engineers and ferments yeast to produce a heme protein naturally found in plants, called soy leghemoglobin. The heme in the Impossible Burger is identical to the essential heme humans have been consuming for hundreds of thousands of years in meat — and while it delivers all the craveable depth of beef, it uses far fewer resources.

The Impossible Burger is produced without slaughterhouses, hormones, antibiotics, cholesterol or artificial flavors. It uses about 75% less water, generates about 87% fewer greenhouse gases, and requires around 95% less land than conventional ground beef from cows.

SOCIALIZING REIMAGINED: A NEW LE BOUDOIR REAWAKENS THIS NOVEMBER

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LE BOUDOIR USHERS IN A NEW BAR CATEGORY TO HONG KONG: THE DRINKING PARLOUR

 

This November, a new Le Boudoir reemerges as Hong Kong’s foremost drinking parlour. In 2010, Le Boudoir opened as Hong Kong’s inaugural Speakeasy, a trend that has gone on to saturate the city’s drinking culture. Now, to continue with their tradition of establishing new embraceable trends, Le Boudoir introduces a new category to Hong Kong’s bar scene, the drinking parlour.

 

In appreciation of the evolving zeitgeist of Hong Kong, Le Boudoir now offers an inclusive and accessible venue that is free of pretenses. A drinking parlour aims to be a place to meet, chat, date, and drink. The epitome of ‘you can sit with us,’ the new re-imagined Le Boudoir has dropped pretense and is now a venue that has been ‘un-done’.

 

Working with Hong Kong based street artist and award-winning interior designer, Szabotage, the interior of Le Boudoir has been stripped of its pomp and replaced with the impression of a house aged by time and rebellion that has emerged cooler for its trouble. The gilded frames have been assaulted with paint, the paintings sabotaged with neon accoutrements, and the venue has been outfitted in unexpected sprays of copper. The juxtaposition creates an ambiance that doesn’t deny its past, but has evolved into a more self-aware version of itself.

 

The copper comes as a nod to the house’s benefactor, Absolut Elyx, a brand the embraces raw authenticity as luxurious. The single-estate copper crafted luxury vodka offers an ethos of luxury worth celebrating, and their aesthetic is subtly evident throughout the interior of the new Le Boudoir. The venue is now Hong Kong’s first extension of L.A.’s ever instagrammable Elyx House.

 

Benoit Proust, who has recently taken over co-ownership of Le Boudoir, says: “The city’s bar scene is ever-evolving, the world is changing, you can’t be satisfied and think that yesterday’s favorite trend will still translate tomorrow. Le Boudoir was Hong Kong’s first speakeasy, and now this category has exploded- we want to keep the tradition of introducing Hong Kong to something new. We think the city is hungry for more inclusion, for a place to meet where you can talk, meet new friends, bring a date, not be a stranger, and so forth. This is what we want to give to Hong Kong.”

 

The new Le Boudoir reawakens Friday, 17 November, and welcomes guests with free-flow Absolut Elyx cocktails from 10-11pm. To RSVP: Booking@LeBoudoir.hk

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LALA BRUNCH + DRUNCH LAUNCHES AT THE ENVOY: WHERE ELEGANCE MEETS THE UNEXPECTED

LALA BRUNCH, AN EXPERIENTIAL AFTERNOON AT THE ENVOY CURATED BY LALA CURIO AND MUMM CHAMPAGNE

 

Saturday 18 November, saw the kick off of LALA Brunch at The Envoy. Curated by home décor brand LALA CURIO and Mumm Champagne, LALA Brunch injects a new experience into the Hong Kong brunch scene, successfully merging life’s greatest pleasures: eating, drinking, dancing and design. The Champagne-soaked affair takes place the third Saturday of every month 12n-6pm (12n-3pm: brunch, 3pm-6pm: after-party) and offers an afternoon full of brunch favorites, Mumm Champagne, and live-entertainment.

Imagined by LALA CURIO, a home décor brand specializing in lost crafts in playfully crafted interiors, LALA Brunch offers ambiance inspired by Chinoiserie and Birds of Paradise. To compliment this photogenic backdrop, from 12n to 3pm, The Envoy offers a three-course brunch menu (HK$580) of elegant Chinoiserie and Colonial inspired cuisine including dishes such as: Miso Glazed Halibut, Truffle Fettuccini, Parma Ham Salad, and Panna Cotta with Pandan Caviar. The brunch offerings are complimented by hand-crafted bird cocktails and free-flow Mumm Champagne.

Post 3pm, the revelry overflows to The Envoy’s terrace for after-brunch, a new afternoon party concept, boasting DJ-sets, live music, and visual entertainers. The daring afternoon continues until 6pm with plenty of cocktail and table packages with Mumm Champagne starting at HK$2,100 (3 bottles).

*above prices are subject to 10% service charge, and are solely the responsibility of The Envoy

 

UNIQUE CHIVAS REGAL MIZUNARA, THE WORLD’S FIRST SCOTCH WHISKY SELECTIVELY FINISHED IN MIZUNARA OAK CASKS, LAUNCHES IN HONG KONG

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 CHIVAS REGAL MIZUNARA OFFERS A HOLIDAY GIFTING RITUAL DRAWING INSPIRATION FROM THE JAPANESE FURUSHIKI METHOD

 

Chivas Regal, the world’s first prestige whisky, has announced the launch of Chivas Regal Mizunara in Hong Kong. Chivas Regal Mizunara was the world’s first Scotch whisky to be aged for 12 years and then selectively finished in sought-after Japanese Mizunara oak casks, and marked a new milestone in innovative whisky-making when it was first unveiled exclusively in Japan in 2013. Following success in Japan and subsequently France and Thailand, now whisky aficionados in Hong Kong will be able to experience the unique taste of Chivas Regal Mizunara – which will be available mixed in cocktails at Aberdeen Street Social, Aqua Spirit, Amazake, J Boroski, The Williamsburg, Bar Butler, Mizunara: The Library. Chivas Mizunara will also be available for gifting and home enjoyment from PARKnSHOP, Wellcome, and Watson’s Wine.  

 

The process of crafting Chivas Regal Mizunara is highly bespoke, involving the introduction of Mizunara oak casks to the finishing process. These casks, crafted from trees indigenous to Japan, are extremely scarce, and renowned for their distinctive porous nature – making whiskies finished in Mizunara casks some of the most coveted amongst whisky blenders and collectors.

 

Sandy Hyslop, Chivas Brothers Director of Blending, comments: “Among blenders, Mizunara oak casks are highly respected for two main reasons: first, they are incredibly rare; and secondly, once sourced, they present complex challenges for ageing whisky. The porous nature of the oak results in a greater influence of flavour from the casks, meaning the quality of each batch must be meticulously and individually assessed. However, if the process is mastered, the resulting whisky is truly unique, as showcased by Chivas Regal Mizunara. I hope whisky lovers in Hong Kong enjoy this truly distinctive, prestige blend: a new experience within the Chivas Regal range, and a fitting Scottish tribute to this exceptional Japanese oak.”

 

A blend of the finest single malt and grain whiskies, Chivas Regal Mizunara is rich and fruity on the nose, presenting aromas of pear and orange, while the taste is smooth and rich with honey sweetness and a trace of hazelnut. Mizunara casks are celebrated for imparting a subtle yet distinctive spicy finish, with Chivas Regal Mizunara showcasing this unique influence on the smooth, generous flavour profile of the Chivas house style.

 

This unique spirit is now being highlighted in a variety of cocktails at some of Hong Kong’s most prestigious bars including: Aberdeen Street Social, Aqua Spirit, Amazake, J Boroski, The Williamsburg, Bar Butler, and Mizunara: The Library.  

 

In time for the holidays, PARKnSHOP, Wellcome, and Vanguard offer Chivas Mizunara (HK$659) with a coordinating scarf and a gift card which they will be able to personalize with their own handwritten message,, a unique gifting ritual drawing inspiration from the Japanese Furoski method. Chivas Mizunara is also available for home enjoyment from Watson’s Wine.

 

 

CNY EATS: BREAD & BEAST OFFERS MODERNIZED FEASTS AND GIFTS THIS CHINESE NEW YEAR

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BREAD & BEAST UPDATES ICONIC HONG KONG DISHES TO CELEBRATE THE YEAR OF THE DOG

 

Trendy Wan Chai eatery, Bread & Beast is offering catered family feasts to satisfy modern appetites this CNY. The restaurant, best known for their innovative sandwiches and honest home cooking, are now interpreting traditional Cantonese flavors into CNY fare and gifts that will please all generations. With set-menu and a la carte options, those unable to bring home a significant other that will impress their mom, dad, kungkung, popo, aunties and uncles will at least be able to impress them with Bread & Beast’s revitalized offerings.

 

For group dining, the restaurant offers the Fortune Beast (6-8pax, HK$1888) and Prosperous Beast (15-18pax, HK$3688). Each set menu stars the Poon Choi, an iconic Hong Kong CNY mainstay that promotes equality and sharing around the family table. Bread & Beast’s take on this Big Bowl Feast features mouth-watering options such as: Bacon-Wrapped Scallops, Pawns with Thai Basil, Garlic and Chili, Souse Vide Pork Belly with Thyme and Garlic, House-Smoked Oysters with Earl Grey, Sake and Bonito Braised Abalone, Guinness Beef Students, Drunken Chicken with Goji Berries, and White Wine Steamed Snow Crab Legs. Starts for the feasts include: Sichuan Beef Tartare, Plum Wine Chicken Roulade, Aged Vinegar Beetroot Pickles, and Fu-Yue Lotus Root Chips. Additionally, the sets include desserts such as a Black and White Sesame Osmanthus Mochi and Chrysanthemum Goji Berry Panna Cotta.

 

The a la carte offerings include dishes such as the Drunken Rooster Foie Gras Claypot Rice (HK$248), inspired by a recent staff meal that went viral on Instagram. The Claypot features chicken and foie gras marinated in Chinese Fa Tiu Wine mixed with Bomba rice, creating a magical aromatic moment when the lid is opened. The dish nearly makes it criminal for drooling at the dinner table not to be acceptable practice. The a la carte offerings also include a Suckling Pig with Wa Mui Rhubarb Chutney (HK$1,288), Lap Churng Potato Gratin (HK$188), Hainan Chicken Sliders (4/HK$108), and a Kimchi Portobello Slides (4/HK$108).

 

Bread & Beast is also giving merry-makers a chance to stand out with unique gifting options including: Anchovy X.O. Sauce (HK$128), Bread & Beast x Hiiro Seed Limited Edition CNY Double Hop IPA: DogFather (HK$88), and Home-made Kumquat-Cello (HK$188).

 

Bread & Beast continues to prove that tradition and progress can cohabitate even if moms say unmarried couples can’t. 

 

ABSOLUT CELEBRATES 11 YEARS OF EQUAL LOVE IN HONG KONG WITH NEW #KISSWITHPRIDE CAMPAIGN AND LIMITED EDITION RAINBOW BOTTLE

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ABSOLUT OFFERS CHANCES TO WIN A CUSTOMIZED LIMITED EDITION RAINBOW BOTTLE

 

To mark the 11th anniversary of the Hong Kong Court of Appeals upholding a decision prohibiting unjustified differential treatments based upon sexual orientation (Leung TC William Roy v Secretary for Justice, 20 September 2006) - and therefore upholding equality – Absolut launches a powerful initiative to highlight the fact that it is still illegal to engage in same-sex activity in 72 countries worldwide. The ‘Kiss With Pride’ series features individuals from many of those 72 countries sharing a same-sex kiss to celebrate their freedom to love who they choose.

 

Shot by celebrated photographer Sam Bradley, ‘Kiss With Pride’ reflects Absolut’s belief that people should be free to love who they choose and builds on the brand’s progressive views and ongoing mission of championing equal love. The images capture intimate moments between different people, each from one of the 72 countries, celebrating a moment not yet tolerated in their homeland.

 

“I was drawn to the Kiss With Pride campaign because the idea was so pure. I knew I had to be involved, as it's quite rare for advertising to be for a cause without it feeling disingenuous. This felt absolutely natural and true”, says Sam Bradley. “The more people that see these images the better. And not just in progressive cities like London and New York. I would really like the images to reach people outside of that bubble and to start a constructive conversation.”

 

The images will be showcased on Absolut Hong Kong’s Instagram account (@Absolut_HK) for 32 days (starting 20 September) in the run up to the Pink Dot celebration on 22 October. Absolut has proudly partenered with this organistion for the last three years because of their passion for  diversity and equality. Pink Dot will host a carnival and concert for the LGBT+ community, allies and friends at the West Kowloon Waterfront promenade which Absolut is proud to partner with again this year.

 

To celebrate 11 years of Equal Love in Hong Kong, Absolut will also release a limited edition Rainbow bottle. The 1100 bottles, 100 for each year of equality brings the LGBT+ flag to life in an artistic way, that showcases two of the brand’s core beliefs - creativity and Equal Love. The bottles will be available exclusively online at HKTVmall.com from 22 October.   

 

Absolut is also giving Hong Kongers a chance to take home a customized Rainbow bottle, via an Instagram contest. Before 18 October, those hoping to win may post a photo of a kiss to the public Instagram account, tagging #KissWithPride, #AbsolutHK, and @Absolut_HK. Eleven of the best photos will be selected to win a limited edition Rainbow bottle and a Pink Dot Survival Kit courtesy of Absolut Vodka.

 

OLD SCHOOL HIP-HOP, LA VIBES, AND PREMIUM TEQUILA: PLAY AND TEQUILA AVION INTRODUCE YO! ELEVADO


AVION RESERVA 44 AND AÑEJO TEQUILAS NOW AVAILABLE EXCLUSIVELY AT PLAY

PLAY and Tequila Avion have teamed up to launch Yo! Elevado, a weekly Thursday night party that exudes all the flavor of L.A. nightlife set to the soundtrack of old school West Coast Hip Hop. The night celebrates the Hong Kong launch of Avion Reserva 44, a very limited small batch Extra Añejo, and Avion Añejo, a favorite of prestige spirits lovers.

Every Thursday night, PLAY, one of Hong Kong’s most long-standing nightlife favorites, hosts Yo! Elevado, a revelry dedicated to premium tequila and the golden age of West Coast Hip Hop. While the prolific, and very danceable, work of California rappers such as Tupac, Biggie, and Snoop Dogg thump throughout the nighttime hot spot, customized bottles of the echelon of the Tequila Avion range adorn VIP tables. Yo! Elevado offers guests the opportunity to elevate their spirit choices and their lives. The party-spot transports guests to an L.A. scene where only the best is expected and enjoyed.

 

First reaching worldwide fame via HBO’s hit show, Entourage, Tequila Avion, the world’s fastest growing ultra-premium tequila has now also been voted the world’s best tasting tequila at San Francisco’s World Spirits Competition. Available exclusively at PLAY are Avion Añejo and Avion Reserva 44. The crystal bottles of Avion Reserva 44 (HK$5,680 + 10%service for table service*) are engraved with the PLAY logo and can be further customized for customers by advanced order. Alternatively, Avion Añejo, a two-year aged tequila closely aligned to an aged brown spirit, may be ordered for table service (HK$3,080+10%*), or by the shot or mixed into a cocktail (HK$130+10%*).

 

Yo! Elevado debuted its weekly run on 10 August with a launch party featuring free-flow Tequila Avion, a special tasting of Avion 44 and some of Hong Kong’s most savvy digital and fashion-focused movers and shakers accompanied by their entourages.

 

The Thursday night tequila-soaked Hip Hop party repeats weekly at PLAY starting at 10.30pm, with free entry, and the exclusive opportunity to taste Avion 44 and the L.A. good life.  

DISCO BAO: A NEW ERA OF GLAMOUR EMERGES IN HONG KONG

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NEW PARTY CONCEPT, DISCO BAO, AT DUDDELL’S RECAPTURES THE GLORY DAYS OF CANTO DISCO

 

Hong Kong,- Disco Bao, a party concept conjuring the glamorous halcyon days of Hong Kong’s party scene is now launched at Central’s Duddell’s. The second Saturday of every month sees the Michelin starred dim sum eatery’s salon area transformed into a reincarnation the devil-may-care days of Hong Kong’s Disco Disco. A pre-party dinner is offered for HK$800 (+10% servc.) that includes a selection of dim sum accompanied by a free-flow selection of Perrier-Jouet Champagne, beer, and wine before the revelry lets loose with hits from the 70’s, 80’s and 90’s fuelled by a selection of Absolut Elyx, Beefeater, and Tequila Avion cocktails.

 

Recalling the epidemic of disco fever that spread through Hong Kong in the late 1970s and early 80s, changing the city's nightlife forever, Disco Bao looks to resurrects the scene's hedonistic glory days. Local Hong Kong DJ David Teng energizes a chic crowd and encourages integration on the dance floor with incredibly danceable renderings by the likes of Madonna, George Michael, and Duran Duran. Partygoers not yet dance-ready mix and mingle throughout the subtle luxury of Duddell’s salon and ferry light festooned terrace while fortifying themselves with cocktails such as the Elyx Negroski, (HK150) served in a photo-worthy copper pineapple.  

 

A call-back to Hong Kong’s mythical Disco Disco, Disco Bao aims to be an exotic space full of gorgeous people decked out in striking ensembles.  Admission is complimentary, and the monthly party kicks off at 10p. Those looking to fortify their constitutions for the evening of cocktail infused debauchery ahead can enjoy a selection of Duddell’s dim sum beginning at 8p. 

Press Release

ELITE SAKES DEBUT ON THE GLOBAL WINE AUCTION MARKET

Sakes ranked highest by Robert Parker’s Wine Advocate, never exported and impossible to buy at retail even in Japan, offered at auction in Hong Kong

 

For the first time in auction history, renowned New York auction house, Acker, Merrall & Condit offers four craft Japanese Sakes to the international wine collectors’ market at its Hong Kong sale on Saturday, 10 June.   

Each of the four lots were highly scored by Chinese critic, Liwen Hao – in the first sake rating - for Robert Parker’s Wine Advocate (WA) in 2016, each scoring between 91-98 points, which led to a global rush of demand for premium sake and boosted the category’s appeal to serious wine collectors. Within 24 hours of WA’s release, the distributors of the top scorers – rated 90 points or above – were inundated with requests from collectors and luxury hotels and restaurants from around the world.

 

The complexity in the production and taste of premium sake has sparked comparisons to the greatest wines of Burgundy where only the most esteemed types of rice are used with the best sources of pure, terroir-driven water and made only by family-owned producers who have hundreds of years of skilled sake brewing behind them.

 

What makes the production of sake unique is the rice-polishing ratio, which is the percentage of the rice that remains after the husk (outer portion) of the rice is polished off.

 

If the number of the rice polishing ratio is lower, the rice had to be polished more which usually takes 2 to 3 days, resulting in a more refined and premium standard of Sake, and commands a higher price.

 

For example, the sake in Lot 847, NV Iwanoi Yamahai Junmai Daiginjo, was founded in 1723 in Hyogo Prefecture, inspired by the high mineral content of the local spring water a few kilometres from the Pacific Ocean. 11 generations later and the production of this sake, made with the highly prized rice type, Yamada Nishiki, is still limited with the greatest care taken over the polishing ratio of the rice that is at 40%.

 

Furthermore, the two highest scoring sakes offered at Acker, Merall & Condit’s auction – lots 847 and 848 - have never before been exported, are unavailable to purchase even in Japan, and only a hundred - or fewer - cases are made every year.

 

In his tasting notes, Liwen Hao described the following four lots as:

 

Lot 845: Kinteki Junmai Ginjo Sake NV (rated 91 points by WA)

“For rice lovers, this sake’s fragrance of steamed rice is charming. At the same time, the NV Kinteki Junmai Ginjo offers lovely fruitiness of peach, strawberry and red cherry. On the palate, it offers mineral, citrus and rice-sweet notes. A zesty and tasty sake, this reveals the freshness and typicity of slow fermentation in Hokkaido’s long and cold winter. This sake would be a good partner with fresh and light-styled seafood from this region.”

6 x 1800mls per lot, estimated US$240-320 (HK$2,000-2,400)

 

Lot 846: Manazuru Junmai Daiginjo Sake - NV (rated 90 points by WA)

“The Manazuru Mana 175 Premium Junmai Daiginjo is a light, unfiltered, undiluted sake, with elegant steamed rice, shiitake mushroom, peach and almond notes on the nose. It tastes fresh, spicy and mineral.”  

12 x 720mls per lot, estimated US$480-650 per lot HK$4,000-5,200

 

Lot 847: Iwanoi Yamahai Junmai Daiginjo Sake - NV (rated 95 points by WA).

“The NV Iwanoi Yamahai Junmai Daiginjo has a pure expression of steamed rice and will warm the hearts of the rice-lovers. Refined, elegant and complex, this sake is aromatic with plenty of fruitiness. Smooth, round and pleasant, it is an extraordinarily beautiful sake with distinguished personality.”
12 x 720mls per lot, estimated US$1,000-1,400 (HK$8,000-11,200)

 

Lot 848: Kameno-O 3nen Jukusei Daiginjo Sake - NV (rated 98 points by WA)

“I just want to sing or cry when tasting this sake. It brings me to a snow world I can feel the fragrance of steamed rice from the distance and finally I reach a warm mineral spring, with a vase of flowers and lots of seductive peach, melon and apricots on the table. The Kame-No-O Sannen Jukusei Junmai Daiginjo is dry, super pure and elegant, with a very long, mineral finish. It is made with the legendary Kame-No-O rice.”

12 x 720mls per lot, estimated US$2,400-3,200 per lot HK$20,000-26,000)

 

Commenting on the debut of the four sakes, John Kapon: Acker, Merall & Condit’s President says: “We are very proud and honoured to offer the elite of the craft of Japanese sake for the first time on the global wine auction market. The category of premium sake has taken the world by storm recently and it is an extremely rare opportunity to bid on such sought-after lots which rarely make it into the public eye.”

 

Acker, Merrall & Condit’s auction takes place on Saturday, 10 June (10.00), at Grissini in the Grand Hyatt Hotel. Bids are also accepted online at www.ackerwines.com

 

Press Release

#COPPERMAKESITBETTER: ABSOLUT ELYX, THE WORLD’S FIRST TRUE LUXURY VODKA, LAUNCHES A NEW SERIES OF SUMMER SIPS AT LEADING HONG KONG BARS

Absolut Elyx, the world’s first vodka created specifically for sipping, is launching a new series of handcrafted cocktails from a selection of the city’s most prestigious bars. This exceptionally smooth vodka is now being artfully prepared for summer at Alibi, Ham & Sherry, Aberdeen Street Social, Mercato, and Studio. The Elyx experience is now also available for take-home from Watson’s Wine (HK458).

This silky-smooth vodka is a unique combination of traditional handcraft, copper distillation and cutting-edge design. The copper naturally catalyzes trace compounds in the spirit, purifying the vodka and adding a highly prized silky texture and taste. Crafted from single-estate wheat, from seed to bottle everything is done within a 15-mile radius of the distillery in Ahus, Sweden; which ensures quality control and perfection in every detail.

“The obsessive use of copper in all parts of the production is what makes Elyx unique. We use sacrificial copper packets in the distillation and a vintage copper still from 1921. It purifies Elyx to the point where there is no need to filter it through charcoal and that's what gives Elyx its unparalleled silky smooth mouthfeel. Copper is also the way our brand comes to life in a warm and playful way, embodying the global shift from luxury through bling to luxury with soul. So #CopperMakesItBetter” says Jonas Tåhlin, CEO Absolut Elyx.

When it comes to making great cocktails, it’s the same passion, expertise, craftsmanship and attention to detail that produces outstanding results every time. While the smooth nature of Absolut Elyx lends itself perfectly to sipping on the rock, or a dry martini, its subtle flavors and smoothness also play well in the finest cocktails. A selection of Hong Kong’s finest establishments now offer the refined luxury of Absolut Elyx in a series of summer cocktails served in the brand’s signature copper coupe cups. Alibi pairs their cocktail, A Golden Garden (HK$238) with a beetroot cured Atlantic Salmon, in this inspired take on food and cocktail pairing, the dish is refreshing while the cocktail is more forward; Ham & Sherry offers the Beverly Hills Copper (HK$120), a refreshing sipper for summer that matches Absolut Elyx with apple, celery, ginger, and lime; Aberdeen Street Social features the Elyx Gimlet, a beautifully simplistic cocktail composed of Absolut Elyx, lime juice and soda; California Tower favorite, Mercato, dazzles guests with the addition of Absolut Elyx cocktails to their newly launched brunch menu including, Ingrid (HK$118) a mix of Elyx, Campari, grapefruit, and orange bitters, Crimson Vesper (HK$118) which combines Elyx with Lillet Rouge and Hayman’s Sloe Gin, and Copper Face (HK$118) a mix of Elyx with Calvados and Apricot Brandy;  Live music haunt STUDIO, serves Elyx in their A.M. (HK$140) featuring Avion Espresso Tequila and freshly brewed espresso finished with dark chocolate flakes and garnished with a black cherry; Tivo delights with the Mellow (HK$95), a mix of Elyx, mango juice, passion fruit, and salt topped off with prosecco.

For those looking to take home a bit of copper this summer, Absolut Elyx is giving away bottles of Absolut Elyx and their signature copper coupe glasses on their Facebook page: facebook.com/AbsolutElyxHK

Press Release

TREASURE TROVE OF FORGOTTEN 70s LIQUORS UNVEILED AT FISHSTERIA

A COLLECTION OF VINTAGE LIQUORS AND COCKTAILS NOW AVAILABLE AT FISHSTERA

This week Fishsteria unveils a cache of rare vintage liquors in their quirky ground floor bar. The curated collection of liquors, procured throughout Italy from a combination of collectors, producers and shuttered bars, offers spirits-lovers a unique taste of history. The collection includes a prestige selection of Vermouth, Bitters, Amaro, and Gin. Master mixologist, Matteo Stefani has also fashioned a list of 1970’s vintage cocktails that emphasise the unique and rare characteristics of each bottle.   

Highlights of the collection include pristine bottles of Cora Stavei Vermouth Apertivo since 1970 (HK$1540 per bottle, HK$95 per serving), Campari Cordial Campari since 1888 (HK$3,205 per bottle, HK$190 per serving), Amaro Gambarotta since 1832 (HK$2,790 per bottle, HK$160 per serving), and a rare bottle of Beefeater London Gin since 1820 (HK$1125 per bottle, HK$78 per serving).

Cocktail connoisseurs will also delight in the time-capsule cocktails crafted by master of mixology, Matteo Stefani. The offerings include an Americano (HK$398) with Pilla Bitter, Pinzano Vermouth Rosso and Soda, Negroni (HK$598) comprised of Cora Bitter, Martini Vermouth Rosso, and Beefeater Gin, and the classic throwback, a Harvey Wallbanger (HK$398) made with Beefeater Gin, Galliano, Orange Juice, and Lemon Bitters. The cocktail list provides a glimpse into the history of cocktail culture and an elevated experience of classic cocktails.

In addition to Fishsteria’s infamous Oyster Hour which offers imported oysters for only HK$10, they now offer a new selection of well-appointed small-plates including: a traditional Lobster Roll (HK$168) made from fresh, never frozen, lobster and served on a toasted brioche roll accompanied by potato salad, Caviar Burrata (HK$98) which pairs fresh Burrata cheese with caviar and shaved bottarga, Cantabrico Nardin Anchovies (HK$138), and fresh Mediterranean Ceviche (HK$118) made from generous portions of Shrimp, Hamachi and Tuna. 

Press Release

HONG KONG’S BEST BAR TEAM CROWNED AT THE FIRST ABSOLUT INVITE BARTENDING COMPETITION

CREATIVE ABSOLUT COCKTAILS NOW ON OFFER FROM ABSOLUT INVITE FINALISTS

 

Absolut is pleased to announce the winners of Hong Kong’s first ABSOLUT INVITE BARTENDING COMPETITION- TEAM EDITION: Bryson Rivera and Vikky Ma of Bar Q88 in the JW Marriott Hotel.

The Absolut Company has celebrated the outstanding creativity and knowledge amongst the world’s top bartenders since 25 years back, however the Absolut Invite competition steps away from the traditional formats of bar competitions, and instead presents bar teams with unique challenges that are set to test their teamwork skills at a high pace with a race to the very finish.

On 30 April, 8 of Hong Kong and Macau’s best bar teams competed at PLAY Club and around LKF in a series of challenges that tested their creativity, knowledge, speed and teamwork. Teams were included from: Bibo, Skye, Bar Q88, Flint Grill & Bar, PLAY Club, Club Cubic, The Macallan Whisky Bar & Lounge, and Heart Bar. After an exhilarating speed challenge where competitors needed to break record times while accurately concocting a variety of ten cocktails, the judges conferred and crowned Bar Q88 victorious, with the team from Flint Bar & Grill as a first runner-up. Both teams will travel to Stockholm Sweden, with the team from Bar Q88 vying to be crowned the world’s best bar team at the Absolut Invite Global Finals this June.

Rico Dynan said of Absolut Invite: “First and foremost, this competition is about bartending, not mixology. Mixology is a component of bartending, but bartending is a sum of more parts. Absolut Invite tests the many challenges that bartenders face behind the bar. The teams in Hong Kong showed incredible creativity and determination and I am excited to bring some of them to the global stage.”

 From June, in celebration of their achievements, a selection of creative cocktails are now on offer from Absolut Invite finalists. The winning cocktail, Andy “Absolut” Warhol Fizz (HK$130), a mix of Absolut with earl grey tea, bergamot, rhubarb and lemonade is now offered at Q88; the team from Flint Bar and Grill presents the Sakura Tera (HK$130), inspired by the Zen of Japanese gardens and featuring the flavors of yuzu, sakura, and cranberry; Bibo offers an ode to the Swedish word for cheers, with their cocktail, Skål (HK$130), comprised of Absolut Elyx, cucumber syrup, homemade rosemary and jalapeno syrup, cucumber bitters garnished with passionfruit tea jelly and rosemary; SKYE presents the Absolut Driver (HK$140) highlighting the flavors of fresh orange, apricot, and caramelized orange. 

Press Release

MOTHER’S DAY CELEBRATIONS: GIANDO, GIA TRATTORIA, AND FISHSTERIA CELEBRATE ALL MOTHERS THIS MAY

MOTHER’S DAY SUNDAY, GIANDO, GIA TRATTORIA AND FISHSTERIA OFFER SEMI-BUFFET BRUNCHES WITH AN ARRAY OF SPECIAL DISHES

 

 Giando, Già Trattoria, and Fishsteria, are offering guests a range of brunches and treats in celebration of Mother’s Day on 14 May 2017.  As Mother’s Day is the perfect time to show appreciation to mothers and pamper them for their years of love, the restaurants have prepared special menus for all families to enjoy.

Giando, located on picturesque Star Street, alongside their modern Italian A la Carte menu offers a semi-buffet brunch this Mother’s Day replete with Italian cheeses and other delicacies. The bright airy atmosphere of Giando sets an ideal scene for a semi-buffet brunch (starting at HK$458 + 10%, with a free-flow prosecco option for an additional HK$150 +10%) and offers a vast selection of fresh imported Italian cheeses such as Treccione, Smoked Mozzarella and Cacciocavallo, In addition to an impressive spread of fresh tomatoes and salads. To compliment their standard main course offerings, the chefs at Giando are also hoping to wow moms with special dishes including a colourful beetroot risotto, a variety of lobster options and a delicate strawberry foam dessert.

Già Trattoria, set amidst a homey atmosphere at Fenwick Pier, welcomes families this Mother’s Day with the addition of an Artisan Dolce Bar and tableside homemade gelato with their semi-buffet brunch (HK$358 + 10%, with prosecco or Peroni free-flow for an additional HK$158) in addition to their traditional assortment of Italian cheeses, charcuterie, and salads. Main dishes include: Spaghetti Al Pomodoro Fresco, and Cotoletta Di Vitello Alla Milanese. Making it the ideal spot to spend Mother’s Day with the entire family and friends.

 Upscale seafood restaurant, Fishsteria is a offering only the finest this Mother’s Day with a selection of artfully prepared lobster dishes. Their semi-buffet (starting at HK$458 + 10% service, HK$150 additional for free-flow Bloody Mary’s and prosseco), includes a buffet counter swimming with fresh seafood including a fresh lobster salad, choice of tableside appetizers including a half-dozen oysters or classic Lobster Bisque and a choice of main with Mother’s Day specials including a Whole Lobster (for 2, +HK$100), Lobster Pasta, or a Whole Salt-Baked Sea Bass (+HK$100) finished of with a choice of homemade dessert.

Giando, Gia Trattoria, and Fishsteria are all helmed by Chef and Owner Gianni Caprioli. Chef Caprioli is committed to offering Hong Kong the pinnacle of Italian experiences through cuisine and culture. This commitment drives Caprioli to source his ingredients exclusively from Italy’s boutique wineries, artisan cheese makers, and small farms and fisheries. 

Press Release

EASTER BRUNCHES, SPECIALS, AND BASKETS: EASTER IS HOPPING AT GIANDO, GIA TRATTORIA, FISHSTERIA AND MERCATO BY GIANDO

EASTER WEEKEND, GIANDO AND GIA TRATTORIA OFFER SEMI-BUFFET BRUNCHES, FISHSTERIA PROVIDES MEAT-FREE SPECIALS FOR GOOD FRIDAY, AND MERCATO BY GIANDO HAS ENOUGH VARIETY FOR EVERY BASKET AND HOME COOK

 

Giando, Già Trattoria, Fishsteria, and Mercato by Giando four of Hong Kong’s most acclaimed spots for Italian culture and cuisine, are offering festive options this Easter weekend. Ranging from brunches at Giando and Già Trattoria and Good Friday seafood specials at Fishsteria, to traditional desserts and Easter basket sweets at Mercato by Giando, the four eateries have something to satisfy every palate this season.

 

GIANDO + GIA TRATTORIA: EASTER BRUNCHES, 14-17 April

Giando, located on picturesque Star Street, alongside their modern Italian A la Carte menu offers a Easter brunches across the entire holiday weekend. The semi-buffet brunch (starts at HK$338 + 10%, with a free-flow prosecco option for an additional HK$150 +10%) offers a vast array of fresh imported Italian cheeses, tomatoes, and salads in addition to a selection of artfully prepared mains such as: White Asparagus with Italian Poached Eggs, Homemade Spinach Lasagne with Bolognese, and Rabbit Porchetta (+HK$58) offered with a choice of dessert including: Homemade Tiramisu (+HK$18), Pana Cotta with Berries, Hazelnut Parfait with Chocolate Shavings and Vanilla Sauce.

Già Trattoria, set amidst a homey atmosphere at Fenwick Pier, offers special dishes for their weekend Easter semi-buffet brunch (HK$308 + 10%, with prosecco or Peroni free-flow for an additional HK$158) in addition to their traditional assortment of Italian cheeses, charcuterie, and salads. Main dishes include: Scialatielli with Mixed Seafood and Cherry Tomatoes, Golden-Fried Desalted Cod Fish on a Chickpea Puree (gluten-free), and Grilled Lamb Chops with Grilled Vegetables (+HK$38) alongside a selection of desserts including: Dark Chocolate Brownie Mousse, Tiramisu, and Homemade Gelato, . Making it the ideal spot to spend Easter with the entire family and friends.

 

FISHSTERIA: Good Friday Seafood Specials, 14-17 April

Good Friday will see upscale Italian seafood restaurant, Fishsteria celebrating the Easter Weekend with an offering of seafood special dishes ideal for those who keep the tradition of abstaining from meat during the holiday. Over Easter weekend, Fishsteria is offering three innovative takes on fresh seafood including: Crab Meat Burrata with Crushed Fresh Tomato Dressing topped with Sea Urchin (HK$288), King Salmon Tartar with Caviar and Toast (HK$198), and Pan-Fried Japanese Amardi with Cauliflower Puree and Coriander Sauce (HK328). The restaurant will also serve their iconic Seafood Brunch (HK$338) daily during the holiday weekend.

 

 

MERCATO BY GIANDO: Easter Basket Treats and Iconic Italian Desserts

Mercato by Giando, Hong Kong’s most comprehensive Italian market, offers holiday treats fit for every Easter appetite. The Colomba di Pasqua (HK$175) translates to ‘Easter Dove’ in English and is a traditional Italian Easter cake similar to the Panettone’s of the Christmas season. Other Italian traditions on offer exclusively in Hong Kong from Mercato include Domori chocolates, and Liquori di Amerigo, a traditional Italian liqueur offered in a variety of flavors.

 

Giando, Gia Trattoria, Fishsteria and Mercato by Giando are all helmed by Chef and Owner Gianni Caprioli. Chef Caprioli is committed to offering Hong Kong the pinnacle of Italian experiences through cuisine and culture. This commitment drives Caprioli to source his ingredients exclusively from Italy’s boutique wineries, artisan cheese makers, and small farms and fisheries. 

Press Release

MEDIA X MUMM HARBOUR PARTY: MUMM CHAMPAGNE USHERS IN HONG KONG ART-WEEK FOR THE SECOND YEAR WITH CENTRAL HARBOURFRONT’S ONLY HIGH-VOLTAGE PARTY

MUMM CHAMPAGNE USHERS IN HONG KONG ART-WEEK FOR THE SECOND YEAR WITH CENTRAL HARBOURFRONT’S ONLY HIGH-VOLTAGE PARTY

 

Hong Kong Art Week officially commenced last night with the exclusive invitation-only MEDIA X MUMM Harbour Party, hosted at Art Central by Mumm Champagne. For the second year, Hong Kong Art Week’s only high-voltage party took stage on Central’s iconic harbourfront to power a night of champagne popping revelry, high-flying VIPs, dancing, and digital displays.

 

To be expected from a brand synonymous with pushing boundaries, the iconoclastic bash broke the tradition of sedate art parties typically flanked with sleepy guests slowly sipping bubbles whilst debating the merits of classical art. Over 700 of Hong Kong’s most progressive VIPs and champagne-lovers converged on the Harbour Party to celebrate Hong Kong Art Week with Art Central’s official Champagne partner, MUMM. The guest list boasted names such as Jenny Lam, Antonia Cruz, Veronica Lam, Max Johnson, and Gordan Lam.  

 

Throughout the night, music sponsored by BEHIND, led the crowd through a boundary-bending eclectic mix of new discoveries, chart hits, and nostalgic throwbacks, while dancers and digital displays reflected the feel of this year’sMEDIA X MUMM exhibit, Art Central’s moving image sector.

 

The MEDIA X MUMM Harbour Party was fueled by the new Mumm Grand Cordon bottle, the house’s most daring bottle yet. With the iconic red sash embedded directly into the bottle, the Mumm Grand Cordon represents the innovation and break from expectations represented at the MEDIA X MUMM Harbour Party. Those looking for a taste of this invite-only celebration may enjoy the Mumm Grand Cordon at PLAY, Dragon i, and Tonic.