KAPPO RIN OPENS ALONGSIDE THREE-MICHELIN STARRED SUSHI SHIKON AT THE LANDMARK MANDARIN ORIENTAL 

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Hong Kong, October 11, 2019- The long-awaited Kappo Rin opens in a prestigious location alongside sister restaurant Three-Michelin Starred Sushi Shikon, and Two-Michelin Starred Amber at the Landmark Mandarin Oriental. Kappo Rin, opened by the group behind Sushi Shikon, offers a sophisticated, yet relaxed dining experience, featuring fresh, modern Japanese cuisine. 

 

Opening in collaboration with Master Chef Yoshitake of Ginza’s Three-Michelin Starred Sushi Yoshitake and Hong Kong’s Three-Michelin Starred Sushi Shikon, Kappo Rin focuses on both cooked and raw items prepared to highlight the inherent flavors of ingredients imported fresh daily from Japan’s most prestigious purveyors. The word "Kappo" simply means ‘to cut and to cook,’ and is a multi-course meal that is left entirely up to the chef, offering a less formal cuisine celebrating the proximity between the diner and the chef. A traditional Kappo chef masters numerous cooking methods and appreciates the seasonality and quality of ingredients, as well as the importance of presentation and sequence of each dish in the meal. Decades of deep and strong relationships ensure that Kappo Rin is able to source the world’s best quality ingredients from Japan’s land and water, providing guests with the pinnacle of Kappo style experiences. 

 

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Kappo Rin offers 10-courses of traditional and seasonal Japanese dishes served in an elegant, calm and sensorial 8-seat setting. While dishes will track the seasons, menu examples include: Steamed Egg Custard with Monkfish Liver, Hairy Crab with Turnip in Bonito Soup, Seasonal Sashimi, Soba Noodles with Sea Urchin and Black Caviar, Grilled Wagyu Beef in Sukiyaki Style with Black Truffles, Fried Prawn-shaped Taro in Mushroom Broth, Grilled Rockfish and Matsutake Mushroom with Soy Sauce, Grilled Fresh Water Eel, with Cucumber in Vinegar Sauce, and Rice with Golden Eye Snapper and Salmon Caviar, finished with Seasonal Fruit. 

 

The exclusive dining room of Kappo Rin offers a lesson in understated elegance, where every detail is the vision of respected Japanese artisans and reflects the austere beauty andelegance of Japan. Stunning artworks and furnishings handcrafted by some of Japan’s most respected craftsman, ensure that Kappo Rin is an exquisite space. Kappo Rin boasts an eight-seat hinoki wood sushi counter and guests are greeted by a wooden “Edo Komon” screen crafted by Nobuo Tanihata, regarded as a living legend for his mastery of the “Kumiko” style woodworking technique developed 1300 years ago. The wall centered behind the counter is a mesmerizing creation by Syuhei Hasado, Japan’s most renowned “tsuchi-kabe” designer.

 

Kappo Rin is now open in soft launch phase and offers dinner service Monday through Saturday for two seatings (18.00-23.00). 

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DIAMONDS OF PIEDMONT: CASTELLANA RESTAURANT INTRODUCES SEASONAL WHITE TRUFFLE MENU WITH A TASTE OF PIEDMONT TRADITION

CASTELLANA RESTAURANT OFFERS A FINE DINING TAKE ON THE AUTHENTIC REGIONAL ITALIAN CUISINE OF PIEDMONT

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Castellana, recently opened in collaboration with Two-Michelin Starred Chef Marco Sacco, now features the echelon of one of the world’s most coveted ingredients - white truffles. Sourcing from the Piedmont region, and most famously, the countryside surrounding the city of Alba, the restaurant now introduces two reimagined 4 and 7 course menus all intended to be coronated by a freshly shaved crown of the diamonds of Piedmont, white truffles. 

 

The new Piccolo Lago menu still offers several dishes that are quickly becoming favorites of Castellana’s guests such as the Smoked Lake Trout, Black Garlic Risotto with River Prawn, and the highly acclaimed Au Koque Carbonara. New additions include a delicate Bettelmatt Cheese FlanEel from fire to roner,Piedmont Pigeon, and Savoury and Sweet Jerusalem Artichokes. Served in either a 4-course option (HK$1280, HK$2180 with wine pairing), or 7-courses (HK$1580, HK$2780 with wine pairing), the menu brings to Hong Kong a collection of dishes that have made Chef Marco Sacco a culinary hero mainstay in Italy and beyond.  

 

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The new Traditional Piedmont menu (4 courses: HK$1280, HK$2180 with wine pairing; 7 courses: HK$1580, HK$2780 with wine pairing) features classics such as Veal with Tuna, capers and anchovies sauce, and Oberto Fassona Beef and foie gras. New to the menu dishes include: Lake Fish Soup, Salmerino Trout with Carmagnola bell pepper sauce, The Truffle, Ravioli stuffed with Castelmagno Cheese and a warm Zabaione. The highlight of the menu is the innovative Il Tartufo (The Truffle), which features the whole skin of a black truffle, stuffed with bone marrow, pureed truffle and served atop a sauce of hazelnuts, this unique dish offers the umami essence of delicate truffles at their finest.  

 

Both menus offer wine paired options that are selected from Castellana’s vast and specially curated wine menu. Many wines offered exclusively at Castellana, the pairing option offers exclusive labels such as Prunotto Barbera d’Asti ‘Costamiole’ DOC 2001, Roagna Barbaresco Faset DOCG 2013, and Nervi Gattinara Valferana DOCG 2013. For each menu, Truffle-lovers are able to select their own truffle, charged by the gram, and then, depending on preference, dial up or down the truffles on each of their courses. Although market truffle prices fluctuate throughout the season, because of Castellana and Marco Sacco’s close relationship with famed truffle expert TartufLanghe, the restaurant will be able to offer the jewels of the earth at a competitive price point all season long. 

 

Arguably the most progressive culinary scene in Italy, Piedmont lies at the borders of France and Switzerland. Its climate provides the perfect conditions for both wine and truffles, making it a hit tourist destination during the harvesting period. Piedmont cuisine is truly unique from other regional Italian cuisine, as it focuses on creating a richer, fully embodied flavor, with classic Italian veggies and meats cooked for longer and butter often replacing olive oil; all in a bid to let the ingredients develop slowly to give a deliciously rich character. 

 

Open for both lunch and dinner service, Castellana offers a series of set menus and a la carte dishes boasting the finest ingredients imported directly from Piedmont. 

 

The 50-seat restaurant also offers two private rooms seating up to twelve guests. The atmosphere is bathed in muted tones of golds and deep blues and leathers with french style white table linens and is an ideal backdrop for dates, meetings, celebrations and group meals. 

 

Piedmont’s highly rated cuisine is down to the focus on creating a full dining experience. Located in the heart of Causeway Bay, Castellana’s distinctive food is matched by quality wine, creamy cheeses, world-famous white truffles, and indulgent desserts - all in a bid to deliver the perfect, comprehensive meal. 

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ZUICHO INTRODUCES REFINED CASUAL JAPANESE KAPPOU CUISINE TO SHEUNG WAN

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Zuicho, an immersive and interactive Japanese culinary experience centered around refined “kappo” cuisine, prepared from the finest ingredients sourced directly from Japan opens in Sheung Wan in the space formerly occupied by Three-Michelin Starred Sushi Shikon (G/F, 29 Jervois Street, Sheung Wan). 

Kappo sits at the intersection between the formality of Kaiseki and the raucous atmosphere of Izakaya dining. Kappo, literally meaning ‘to cut and to cook,’ is a multi-course, multi-sensory meal curated entirely by the chef, that offers a laid back, yet stillartful,dining experience emphasizing the closeness between the chef and his guests. A master kappo chef has a command of diverse cooking methods, a deep understanding of the seasonality and quality of ingredients, prioritizes presentation, and carefully curates the order of each dish in the meal. Guests at Zuicho enjoy a mixture of both raw and cooked dishes as they observe and interact with the chefs throughout the meal, from just across a beautiful hinoki counter. 

 Zuicho is helmed by Head Chef Fumio Suzuki, a traditionally trained kappo chef, and a master of numerous cooking methods, all focused on drawing out the flavors of seasonal ingredients. Hailing from Tokyo, he credits being born and raised in the center of Japan’s culinary scene with his deep understanding and appreciation of how integral food and dining are to enjoying culture and life. Chef Suzuki has spent the past twenty years honing his skills in Tokyo where he was head chef of the prestigious Kita-Ooji.  Suzuki then further refined his skills as a chef at Ginza Uchiyama, famous for holding Michelin stars for over 10 consecutive years by serving the highest standard of sophisticated, Kyoto-based, Kaiseki cuisine. 

 The restaurant’s relaxed and austere environment provides a portal to an entertaining aspect of Japanese dining culture. Across two dinner seatings (6pm or 8.30pm) Zuicho offers diners an ever-changing seasonal omakase menu (HK$1800 + 10% servc.) at their 8-seat main counter, or in a 6-seat private room. A beverage list of wine and sake has been curated to perfectly complement the ever-changing seasonal 9-course menu. Courses include: Appetizer, Tempura, Shinogi, Soup, Sashimi, Beef, Steamed, Rice, and Dessert. 

 

CASTELLANA RESTAURANT OPENS IN COLLABORATION WITH TWO-MICHELIN STARRED CHEF MARCO SACCO

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CASTELLANA RESTAURANT OPENS IN COLLABORATION WITH TWO-MICHELIN STARRED CHEF MARCO SACCO

CASTELLANA RESTAURANT OFFERS A FINE DINING TAKE ON THE AUTHENTIC REGIONAL ITALIAN CUISINE OF PIEDMONT

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Causeway Bay sees more stars with Castellana Restaurant newly opening on the 10th floor of the Cubus Building. The fine-dining restaurant, featuring authentic cuisine from the Piedmont region of Italy is opening in collaboration with Two-Michelin Starred Chef, Marco Sacco of Italy’s Piccolo Lago.

Arguably the most progressive culinary scene in Italy, Piedmont lies at the borders of France and Switzerland. Its climate provides the perfect conditions for both wine and truffles, making it a hit tourist destination during the harvesting period. Piedmont cuisine is truly unique from other regional Italian cuisine, as it focuses on creating a richer, fully embodied flavor, with classic Italian veggies and meats cooked for longer and butter often replacing olive oil; all in a bid to let the ingredients develop slowly to give a deliciously rich character.


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Open for both lunch and dinner service, Castellana offers a series of set menus and a la carte dishes boasting the finest ingredients imported directly from Piedmont. The Traditional Set (HK$680 + 10% servc) offers five courses and includes dishes such as Scambio di Battute (Beef and Yellowfin Tuna Tartar) and Risotto, Lumache e Finferi (Risotto with Snails and Chanterelle Mushroom); while the Seasonal Menu (HK$880 + market price for truffles + 10% servc) changes regularly and includes ‘Ravioles’ della Val Varaita, a very uniquely regional take on Ravioli that sees the dish take on a gnocchi-like quality while being bathed in local Piedmont Toma cheese and Grana Padano, and Lombo di agnello in crosta di funghi Panfried (lamb loin with mushroom crust and potato mille feuille); the The Marco Sacco Set Menu  boasts seven courses that are wildly popular at the Two-Michelin Starred Piccolo Lago and includes: Risotto Aglio Nero e Gamberi di Fiume (Risotto with Black Garlic and River Prawns), Manzo di Fassona, Ravioli al Fegato D’oca e Polenta (Fassona Beef, Duck Liver Ravioli, and Polenta Crumble), and Carbonara au Koque (Handmade Tagliolini, Au Koque  Carbonara Sauce, and Vigezzo Valley Cured Ham). The a la carte menu (HK$238-HK$488) also offers a selection of fine vegetarian dishes. Traditional Piedmont cuisine relies on their concentrated flavors and silky textures to match their famous full-bodied wines - of which the region has the highest number of Tier 1 wines in Italy (17 DOCG’s). Each dish can be served alongside a local Piedmont wine from the restaurant’s extensive 300+ bottle wine collection, featuring vintages dating back to the early 1960’s.


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The 50-seat restaurant also offers two private rooms seating up to twelve guests. The atmosphere is bathed in muted tones of golds and deep blues and leathers with french style white table linens. Upon entry, Castellana offers a lush cocktail bar featuring cocktails based around the jewel of Northern Italy, Truffles. Alongside classic cocktails, the list is comprised of innovations such as Mr. Truffle (HK$138) homemade truffle infused rum, dry vermouth and sweet vermouth; Ms. Truffle (HK$138) homemade truffle infused rom, grapefruit juice and elderflower bitters; to the extravagant Truffle Shower (HK$588) a whiskey based martini decadently covered in truffles and served alongside a trio of canapes.


Piedmont’s highly rated cuisine is down to the focus on creating a full dining experience. Located in the heart of Causeway Bay, Castellana’s distinctive food is matched by quality wine, creamy cheeses, world-famous white truffles, and indulgent desserts - all in a bid to deliver the perfect, comprehensive meal.



ABSOLUT VODKA CELEBRATES SWEDISH MIDSUMMER FESTIVAL IN HONG KONG

ABSOLUT VODKA CELEBRATES SWEDISH MIDSUMMER FESTIVAL IN HONG KONG


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ABSOLUT TO CELEBRATE SWEDEN’S NATIONAL DAY IN A SUSTAINABLE WAY AT PMQ WITH SWEDISH CONSULATE ON 31 MAY, AND ACROSS LKF 31 MAY TO 2 JUNE

Swedish Vodka Brand, Absolut, brings the Swedish pagan celebration of Midsummer to Hong Kong this May and June with festivities around cocktails, togetherness, and gastronomy. Together with the Swedish Consulate, Absolut will bring the     Midsummer Festivities to the PMQ Courtyard on Friday 31 May (15.00-22.00), joining hands with over 14 other Swedish brands the festival will combine live Swedish folk music, drinking and socializing while dancing around a traditional flower encrusted Maypole. The Midsummer festivities will continue, with Lan Kwai Fong Association’s LKF Swedish Festival, from 31 May to 2 June across 10 LKF bars, with a selection of traditional and refreshing Midsummer cocktails for HK$50. Those looking for some new ideas for their summer parties can enjoy summer catering specials from Nordic Food specialist, Rye House, paired with bottles of Absolut Flavors.


Around the world, Midsummer or Summer 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.


The festival at PMQ, 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 at the pop-up bar include a Elderflower Collins, Absolut Citron and Tonic, and Espresso Martinis all priced at HK$60. The festival will also showcase premier artworks from all 19 countries of Absolut’s Global Creative Competition. After the festivals, merrymakers can head to Behind Bars for the official Midsummer After-Party featuring a house DJ and Absolut midsummer cocktails, Longer Days and Shorter Nights.


31 May to 2 June, LKF’s Swedish Festival will continue celebrating the solstice with Midsummer cocktails at Rula Bula, Behind Bars, Cali Max, Porterhouse, The China Bar, Amazake, Runway, The Nest and Piaca. Over the celebratory weekend, 2-4-1 cocktail coupons will be plentiful in the streets of LKF.


To celebrate Midsummer differently, Nordic Deli, Rye House, is offering a brand new Swedish summer Smorgasbords party package for small party takeaway and delivery perfect for home noshing, beach excursions, and picnics through mid-June till mid-July. The package features a selection of cold cuts (Pork Leg, Honey Ham, Chorizo), Nordic Cheeses, Smoked Fish, Swedish Meatballs, and Pasta Salad, served alongside a bottle of Absolut Citron and Tonic waters (HK$550, serves 4). The package can be ordered through Deliveroo.

Also to continue the fun of Midsummer, special cocktails will be available from Vibes at The Mira in July including: an Absolut Punch Bowl (HK$398 + 10%) with Raspberry Absolut, Frangelico, Raspberry Puree, Lemon and Prosecco; 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, Grapefruit 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 Liqueur, and Double Cream.

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 31 May and throughout LKF and beyond through June.



ACCLAIMED UPSCALE MEXICAN RESTAURANT LOS SOTANO INTRODUCES AN UPDATED DINING MENU, A ROUND OF NEW COCKTAILS AND MARGARITAS, AND A NEW INTERACTIVE ENTERTAINMENT SCHEDULE

LOS SOTANO LAUNCHES MOVIE + MARGARITA MONDAYS, MONTHLY BORRACHO BRUNCH, AND COCKTAIL + TEQUILA MASTERCLASS PROGRAMME

Upscale Mexican Restaurant, Tequila & Mezcal Lounge, Los Sotano, ushers in new dinner and cocktail menus with innovative additions and bold flavors.

Literally meaning, ‘basement’ in Spanish, the underground lounge also adds entertainment programming with the launches Movie + Margaritas Mondays, Borracho Brunch, and a Tequila + Cocktail Class Series.

NEW MENUS

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Buried like hidden treasure, deep under the inner-workings of LKF, Los Sotano, reimagines traditional Mexican cuisine with a modern approach, pairing premium ingredients with bold flavors to offer an array of options to satisfy every eater. Praised for their pomegranate seed-studded Table-side Guacamole (HK$150) and hand-made corn tortillas (topped in various varieties to build authentic Street Tacos [HK$50-70]), adds new Apertivos, Tostadas, Street Tacos, and Grill Items to their modern Mexican menus: reminiscent of a fat-washed bourbon experience, the new Don J Marrow Luge (HK$195) offers a large roasted beef bone with marrow, served alongside a shot of Don Julio Reposado; the Soft Shell Crab Tostada (HK$125) sees a Mexican classic topped with freshly fried and golden soft shell crab. New street tacos include: a Chili Bean (vegetarian, HK$50) a combination of black beans, mint avocado, and red radish, and Octopus (HK$50) boasting tender octopus, guacamole, cheese, Al Pastor Dressing, and fresh herbs. The mains now include a Traditional Street Mushroom Quesadilla (vegetarian, HK$140 - paired with Ocho Blanco Tequila, +HK$55) Champignon Mushrooms, cheese, and mayo filling inside of a folded grilled corn tortilla; and Pork Shoulder Carnitas (HK$340 - paired with Cazadores Reposado +HK$95) is an incredibly tender slow cooked pork shoulder served in a cast-iron skillet alongside Bravo Sauce, Al Pastor Vegetables, avocados, onions and salad. Every Tuesday, the underground restaurant and lounge celebrates Taco Tuesdays, offering buy-one-get-one-free special on all of their street tacos (excluding Lobster).

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New additions to the seasonal Margarita and Cocktail menus include: Mangosteeen (HK$130) Ocho Blanco Tequila, House Mangosteen Jam (made from locally sourced Mangosteens), and fresh lime; A Song of Ice and Fire (HK$140) offers an obligatory nod to the now departed Game of Thrones and features szechuan peppercorn & buzz button-infused Casamigos Blanco Tequila, fresh lime, house chili syrup, grapefruit, orange liqueur, and grapefruit bitters; Mayan Riviera (HK$150) el Jimador Blanco Tequila, Rum-Bar Overproof Jaimacan Rum, Metusalem Solera 7-year rum, and fresh lime;  The Green New Deal (HK$130) Quiquiriqui Mezal, Matcha Green Tea Powder and Tonic; Tweet@Me (HK$150) served in a copper bluebird featuring Absolut Elyx, Lillet Blanc, fresh lemon, and Crawley’s rose syrup; The Old Man and the Sea (HK$150) Havana Club 7 year Rom, cold brew coffee, Carpano Antica, Yellow Chartreuse, House Banana Liqueur, Chocolate Mole Bitters, and a Laphroig Mist.


MOVIE + MARGARITA MONDAYS

Los Sotano also launches a series of Movie + Margarita Mondays starting on 3 June with the screening of Dirty Dancing. The cool confines of Los Sotano will play home to a cult-classic film every monday and include free-flow margaritas and wine alongside three tacos and table-side guacamole along with surprises throughout the night for HK$300. The lineup includes: Dirty Dancing (3 June), The Big Lebowski (10 June), Sixteen Candles (17 June), Clueless (24 June), Legally Blonde (1 July), and Mean Girls (8 July)

TICKETS + INFO HERE

BORRACHO BRUNCH | HIP-HOP KARAOKE

Borracho, meaning ‘drunk’ in Mexican or Chicano slang, is the ideal descriptor for this daytime party brunch happening the second Saturday of every month. Los Sotano offers an ideal blackened backdrop to play host to daytime debauchery. The three hour brunch party includes appetizer platters, tableside guacamole, unlimited mexican street-tacos, quesadillas, and churros while the crowd gets lubricated with free-flow Margaritas, Mezcal Bloody Marys, Beer and Wine (HK$495 + HK$200 to add free-flow Mumm Champagne) and throwback hits from the likes of Dr. Dre, TLC, Blackstreet, Jay-Z, Destiny’s Child and more. Guests looking to splash out can choose the premium experience (HK$1995 + 10% servc) which includes free-flow Belle Epoque 2011, Carlos Slim Cocktails (normally HK$500 each and made table-side in a gold shaker), Absolut Elyx, and Martell VSOP. After two hours of dining and drinking, the drinks will keep flowing while Karaoke begins and guests are invited to rap, sing, or stumble their way through hip-hop & R’n’B classics alike - or just watch everyone else have a go.


TICKETS + INFO HERE


TEQUILA + COCKTAIL MASTERCLASSES

For those uninitiated into the world of differences between blancos and reposados, Rob Kariakin, Los Sotano’s beverage director and one of LA’s hottest bartenders, hosts a series of cocktail and tequila masterclasses. The monthly classes will vary in levels and all include a series of cocktails to enjoy, new techniques and education while enjoying Tableside Guacamole, Jalapeño Poppers and Tacos. Classes start at HK$495, and information can be found on Los Sotano’s facebook page.



BORRACHO BRUNCH: HIP-HOP KARAOKE, FREE-FLOW MARGARITAS, TACOS, AND MORE AT LOS SOTANO’S NEW MONTHLY BRUNCH PARTY

Borracho [boh-rrah-choh] Mexican or Chicano slang

Adjective: The state of being drunk

Ex. “Steve was borracho at brunch and dancing on the table again.”

Noun: A person who is habitually drunk.

Ex. “The squad is a bunch of borrachos, but their drunken karaoke game is on point.”



Upscale Mexican eatery, tequila and mezcal lounge, Los Sotano, introduces a new monthly brunch experience. The Borracho Brunch combines the best hip-hop and pop music from the 90’s and early 2000’s with free-flow mexican food, cocktails, and an opportunity for guests sing along to their favorite hip-hop tracks. Borracho Brunch offers an interactive alternative to Hong Kong’s standard mimosas and chit-chat brunch scene.


Nestled deep in the underground of LKF, Los Sotano offers an ideal blackened backdrop to play host to daytime debauchery. The three hour brunch party includes appetizer platters, tableside guacamole, unlimited mexican street-tacos, quesadillas, and churros while the crowd gets lubricated with free-flow Margaritas, Mezcal Bloody Marys, Beer and Wine (HK$495 + HK$200 to add free-flow Champagne) and throwback hits from the likes of Dr. Dre, TLC, Blackstreet, Jay-Z, Destiny’s Child and more. Guests looking to splash out can choose the premium experience (HK$1995 + 10% servc) which includes free-flow Belle Epoque 2011, Carlos Slim Cocktails (normally HK$500 each and made table-side in a gold shaker), Absolut Elyx, and Martell VSOP. After two hours of dining and drinking, the drinks will keep flowing while Karaoke begins and guests are invited to rap, sing, or stumble their way through hip-hop & R’n’B classics alike - or just watch everyone else have a go.


Los Sotano, meaning ‘basement’ in Spanish, is a Santeria-inspired haunt that is bathed in candlelight and worships at the altars of Mexican spirits, Tequila and Mezcal. With over 85 tequilas, and 35 mezcals on offer – all premium and 100% agave-  it would be easy to mistake the lounge as strictly a drinking den, but uncontrived Mexican cuisine at the intersection of heritage and fine-dining is also served up nightly to a dimly lit dining room of suited and booted patrons.



HONG KONG ART WEEK: MUMM CHAMPAGNE TEAMS UP WITH ART CENTRAL FOR A FOURTH YEAR OF CHAMPAGNE REVELRY

For the fourth consecutive year Mumm Champagne is the official champagne partner of Art Central. A natural fit, Mumm Champagne and Art Central share the same values of leading through innovation and pushing boundaries. For the 2019 Art Central fair, Mumm Champagne celebrates the collaboration with the Mumm Grand Cordon Stellar Lounge, edible art in collaboration with PAUL LAFAYET and Hotel Icon, and by hosting Art Week’s, now legendary, VIP harbour-front party. The invitation-only MUMM HARBOUR PARTY introduces the Mumm Grand Cordon Stellar, the first Champagne bottle designed specifically for space travel.

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COUNTDOWN TO LIFT-OFF

In September 2018, Maison Mumm officially launched Mumm Grand Cordon Stellar: a groundbreaking feat of technology that makes it possible for astronauts and other space travelers to enjoy champagne in the challenging surroundings of zero gravity. The fruit of a three-year partnership with Spade - a young agency specialized in space design - Mumm Grand Cordon Stellar employs a revolutionary new bottle and glass concept to transform life in space, making a high-tech champagne ritual available to all in the very near future. Thanks to Mumm Grand Cordon Stellar, Mumm’s art of celebration - along with a range of exciting new taste characteristics - will now accompany daring achievers in the new era of space exploration.

 

 

INNOVATIVE EATS: MUMM ART MONTH

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To celebrate art month, Hotel Icon and Paul Lafayet have teamed up with Mumm Champagne to offer innovative eats.

 

Drawing inspiration from Maison Mumm’s out-of-this-world Mumm Grand Cordon Stellar champagne, GREEN at Hotel Icon unveils, ICON Space Odyssey, a limited-edition artistic dessert, which will be served as part of the lobby restaurant’s daily set dinner menu from 11-24 March 2019. 

 

From 15 March to 31 May 2019, the esteemed French patisserie, PAUL LAFAYET offers the Mumm Galaxy Macaron (HKD25), a delectable concoction featuring a creamy white chocolate filling infused with Mumm Champagne. The Mumm Galaxy Macaron is available at all PAUL LAFAYETboutiques in Hong Kong. 

 

 

MUMM GRAND CORDON STELLAR LOUNGE

 

New this year, the Mumm Grand Cordon Stellar Lounge offers a respite from the frenetic spirit of Hong Kong where fairgoers can relax and mingle. The lounge features, live DJ sessions, Mumm Champagne by the glass or bottle (HK$100* glass, HK$500 bottle*) the Mumm Grand Cordon Stellar bottle (one of only three produced in the world), and space themed photo ops throughout. Those purchasing a bottle have the chance to learn about sabrage, an exciting technique for opening a champagne bottle with a saber. Unveiled during First Night, the Mumm Grand Cordon Stellar Lounge is open the duration of the fair. 

 

MUMM HARBOUR PARTY

 

On Wednesday, 27 March, Mumm continues their four-year reign over Hong Kong’s harbour-front with Art Week’s most talked-about party. During previous years, this high-voltage, invitation-only, party has been the playground for over 700 VIP revellers and featured unforgettable appearances by cutting edge performance artists and international DJ, Beardyman. This year, the immersive celebration of pushing boundaries offers a space themed odyssey and features performances by Gary Kang and DJ Spray. Gary is a prominent hip-hop artist, and former member of Running Man, from South Korea, widely referred to as one of the godfathers of hip-hop. Taking the stage at the Mumm Harbour Party will allow guests to say an innovative new side to Gary Kang, as it will be a rare opportunity to see the performer spinning live. 

 

 

CHANCES TO WIN ART CENTRAL TICKETS 

 

In the lead-up to the fair Mumm offers Champagne lovers opportunities to seize Art Central tickets and coveted invites to the Harbour Party through: facebook.com/champagne.gh.mumm.hk/

BREAD & BEAST LAUNCHES NEW PET-FRIENDLY WEEKEND BRUNCH FULL OF HONG KONG FLAVORS AND HEALTH-CONSCIOUS OPTIONS

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Following the unparalleled launch of avant garde Cantonese nighttime concept, KONG, legendary sandwich eatery, Bread & Beast, is now channeling their innovative takes on Hong Kong flavors into Beast Brunch, a  new weekend menu comprised of Savory Sandwiches, Jammy Toasts, and low-carb/healthy Cauliflower Rice Bowls. In addition to indulgent offerings, the homegrown restaurant best known for re-interpreting traditional Cantonese flavors, collaborated with an accredited Exercise Scientist, and local Kefir studio kitchen  to offer nutritious options that perfectly celebrate New Year diet resolutions. The brunch, available Saturdays (10am-3pm) and Sundays (10am-4.30pm) is also pet-friendly, making it an easy way to spend a weekend amongst friends and loved ones. 

 

In recognition of New Year’s diets and resolutions, Bread & Beast teamed up with Calibrate by Stephanie, an accredited Exercise Physiologist and Scientist with a degree from the University of New South Wales (Sydney), to offer three dishes served without a side of guilt. Dishes designed by Calibrateinclude: Good Morning Sunshine!(HK$138) features sweet potato, poached eggs, smashed avocado and is served with coconut yoghurt and kumquat watercress; Buddha Bowl(HK$138) slices of grilled tofu, roasted cauliflower rice, poached egg, smashed avocado, pickled ginger and carrots, ginger preserved lemon, chipotle yoghurt, and baby basil; and YDWK (You Don’t Wanna Know) (HK$68) a vegan brownie with mint milk. Additionally, the restaurant worked with Al’s Kefir, a locally made brand of kefir to design a series of health-benefiting beverages: Lychee Kefir Soda, Ginger Kefir Soda, and Kefir Tea Soda(all priced at HK$48). Relatively new to Hong Kong, and similar to the more familiar kombucha, kefir offers a wide set of health benefits including 5 times more probiotics than yogurt, vitamins, minerals, in addition to a sugar burning effect which contributes to healthy gut flora and improved immune functioning. 

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For those looking to indulge a bit more, but still counting carbs, the brunch also features two additional Cauliflower Rice bowls: Char Siu Cauliflower Rice Bowl (HK$148) Char Siu pork neck, cauliflower rice, poached egg, smashed avocado, pickled ginger and gailan, chipotle yoghurt, and zest; and Beetroot Bowl (HK$138) Pat Chun Aged Vinegar Beetroot Pickled, cauliflower rice, baby spinach, chickpeas, pickled carrots, shaved radish, alfalfa sprouts, chipotle yoghurt, and baby basil.

 

For full indulgence, the menu also boasts decadent favorites such as:  Chuhao Brisket Croissant(HK$158) pulled chuhao brisket, scrambled egg, tomato coriander jam, lotus crisps and kumquat cabbage served on a buttery croissant with a side of tomato salt fries; Kentucky San Burger (HK$148) crispy fried chicken, sunny side up egg, curried Kewpie mayo, pickled ginger, nori served on a Brioche bun with a side of kumquat cabbage and tomato salt fries; and Bourbon Caramel Banana Ricotta French Toast (HK$118) ripe banana, bourbon caramel, ricotta. 

 

Complimenting the guilt-free options at Bread & Beast’s new brunch, the weekend revelry is also completely pet-friendly, eliminating the need to choose between brunch with friends and quality time with Man’s Best Friend. 

 

The new weekend brunch is served up Saturdays and Saturdays (10am-3pm) and Sundays (10am-4.30pm) and offers updated Hong Kong flavors, healthy options, and a pet-friendly casual atmosphere. 

 

MUCHOS BESOS THIS VALENTINE’S DAY: LOS SOTANO, CALI-MEX BAR & GRILL, AND CALI-MEX TAQUERIA SERVE UP SOMETHING SPECIAL FOR EVERY RELATIONSHIP STATUS

Whether it is longed for, or dreaded, there is little doubt that February is intrinsically linked to Valentine’s Day. This year, Los Sotano, Cali-Mex Bar & Grill, and Cali-Mex Taqueria serves up options for the entire relationship status spectrum. Los Sotano starts the night for couples, and ends with a party for singles; Cali-Mex Bar & Grill celebrates with couples looking to keep things casual, and Cali-Mex Taqueria serves up a reminder about the importance of self-love. 

 

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Nestled deep in the underground of LKF, upscale Mexican eatery, tequila & mezcal lounge, Los Sotano, serves up a spicy set-menu for two. The multi-course menu (HK$990 for two) starts couples off with Los Sotano’s bespoke Tableside Guacamole, includes three starters: Ceviche Vallarta (Sea Bass, Chili, Avocado, Tomato), Spicy Pork Belly Tostada (tostada, chipotle sauce, avocado, and herbs), Mushroom Quesadilla (fresh truffles, cheese, piquillo peppers), followed by a choice of two mains, Octopus Al Pastor (mashed potatoes brava, coriander, grilled pineapple, and jalapenos), Jalapenos Rellenos (Carnita filling, peppers, black truffle, yoghurt sauce, provoleta cheese avoicado and chili oil), or Spicy Ribeye (green tomato sauce, baby corn, shallots, and mixed herbs) finished with a dessert ofChili Churros (jalapenos, chocolate sauce, and strawberry ice cream). The menu also include two cocktails, The Birds and The Bee’s (lemon, honey, Ancho Reyes, Chamomile-infused Absolut Elyx, and Plymouth Gin), and Bad Hombre (123 Resposado Tequila, Cynar, Carlsberg, Pineapple, Agave, Fresh Chili)After 10pm, the music goes up, and lights go down further, and a celebration for singles begins with cocktails and match-making games provided to loosen everyone up and inspire ‘amor’. Upon entry men will be encouraged to select a garnish of their choice, all ladies will be provided with their choice of four different cocktails, and then they can approach the holder of their favorite garnish to complete their drink, and hopefully find a love-match.  Los Sotano, meaning ‘basement’ in Spanish, is a Santeria-inspired haunt that is bathed in candlelight and worships at the altars of Mexican spirits, Tequila and Mezcal. With over 85 tequilas, and 35 mezcals on offer – all premium and 100% agave-  it would be easy to mistake the lounge as strictly a drinking den, but uncontrived Mexican cuisine at the intersection of heritage and fine-dining is also served up nightly to a dimly lit dining room of suited and booted patrons. 

 

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California-inspired Mexican restaurant, Cali-Mex Bar and Grillis an ideal spot for couples looking to keep it casual and fun this Valentine’s Day. The popular neighborhood hang-out dishes up a fusion set menu for two at all 11 of its locations. The set-menu (HK$788 for two) takes Mexican food slightly upscale including: a Snack Platter for 2 (Cajun Wings, Chips and Guacamole, Chorizo, Camembert Bites), and Sizzling Garlic Chili Prawns, Potato and Leek Soup, followed by mains Lobster Mac and Cheese and Mexican Surf and Turf (jalapeno marinated ribeye and a tequila infused lobster tail served with charred Mexican corn, smoked black beans, grilled fresh jalapenos, and topped with lime butter), finished off with Chocolate Lava Cake with Churros and Vanilla Ice Cream. The set also includes two Margaritas or two glasses of Cava. Cali-Mex Bar & Grills are neighborhood restaurants featuring roomie booths and tables, a variety of dishes from sharing platters to grilled mains, and full liquor bars and in-table beer taps, making it the ideal hangout for any occasion. 

 

Cali-Mex Taqueria,Hong Kong’s go-to quick-serve restaurant, is taking a different approach to Valentine’s Day, recognizing that holidays celebrating togetherness can be difficult sometimes. This year, the restaurant is celebrating self-love while helping to raise funds for mental health awareness and support. Diners can take themselves on a date and enjoy a set-menu for one for take-out or dine-in across all 5 Cali-Mex Taqueria locations. The set-menu includes choice of Burrito, Burrito Bowl, Tacos, or a half Quesadilla with Original Chicken, Original Beef, Chipotle Pulled Pork, Mixed Vegetable, or Spinach fillings and a Jarrito Soda or Churros, for a set price of HK$110. For each sale of the set-menu for 1, Cali-Mex Taqueria will donate HK$20 to Mind HK, a Hong Kong based organization striving to ensure access to mental health support across the city. 

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ABSOLUT ELYX LOVE BIRDS: SHARE A SIP OF LUXURY WITH YOUR LOVED ONE THIS VALENTINE’S DAY

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This February, Absolut Elyx, the world’s first luxury vodka created specifically for sipping, premiers a new range of Lovebird cocktails across ten of Hong Kong’s most prestigious bars. The latest copper drinking vessel to hit the city, the Lovebirds, offer a romantic gilded option for drinks on the year’s most amorous month. New copper Lovebird cocktails can be enjoyed at: Potato Head, Old Bailey, Los Sotano, La Petite Maison, Felix in the Peninsula, Bar Q88 and Fish Bar at JW Marriott, , M Bar at Mandarin Oriental and Red Sugar at Kerry Hotel. 

 

Lovebirds, often portrayed as muses, are sure to inspire romance this Valentine’s Day and Absolut Elyx, famous for their smooth vodka and Hollywood luxe aesthetic, introduces 9 cocktails across six outlets. Potato Head, offers Copper Wings (HK$120) mixing Crème de Mure, Fernet Branca, Falernum, Tamarind Syrup, and Lime. Old Bailey will be serving Feed The Birds(HK$100), a cocktail made with Jasmine syrup, fresh pineapple juice, fresh lemon juice, droplets ginger. Los Sotano offersThe Birds & The Bees (HK$150) comprised of lemon juice, Plymouth gin, honey and Ancho Reyes. La Petite Maison’s Robin(HK$120) is a concoction of pineapple juice, Absinthe, fresh Thyme, fresh sage, lychee syrup, lime juice and Prosecco. Felixintroduces Absolut Elyx to Kafir lime leaf, Crème de Framboise, ginger beer, and lime in the Firebird (HK$168). Bar Q88, gives guests Birds of Wisdom(HK$140) which infuses Absolut Elyx with Sichuan Pepper and mixes it with Chrysanthemum Ginger Tea Cordial, Lemon, and Mandarin juice. Fish Barserves up two variations, Romantini(HK$120) with fresh Passion Fruit, peach liqueur, and orange juice, or Fantasy Bubble(HK$120) serving Elyx with mixed berries, Aperol, raspberry syrup and lemon juice. M Bar serves up something For You (HK$185), and For Her(HK$185), the former including Violette Liquer, lime juice, taro cordial, egg whites and a special dash of Valentine’s Bitters – the latter includes Lillet, Antica Formula, citrus cordial, and a few  dashes of Valentine’s Bitters. Red Sugar also offers two options, Birdie (HK$108) offering Absolut Elyx infused with Kafir lime leaves, homemade strawberry and coconut milk liquor, lime juice and vanilla syrup – Lazy Daisy (HK$108) features Absolut Elyx infused with vanilla and cherries and mixed with grenadine, pomegranate puree, lemon juice, Fernet Branca, egg whites and garnished with a giant marshmallow. 

 

Known for its silky-smooth vodka and cutting edge designs, the Absolut Elyx and the new copper Lovebirds are making Valentine’s Day a little sweeter this year. 

ASIA’S FIRST ABSOLUT ELYX BOUTIQUE POP UP IS UNVEILED IN HONG KONG OFFERING AN ARRAY OF UNIQUE LIFESTYLE MERCHANDISE

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THIS HOLIDAY SEASON THE ABSOLUT ELYX BOUTIQUE PRESENTED BY DRINKS & CO OFFERS COPPER GIFTS AND A GLIMPSE INTO THE WORLD OF ABSOLUT ELYX 

 

This December, Absolut Elyx, the world’s first luxury vodka created specifically for sipping, offers Hong Kong’s first opportunity to take home the brand’s iconic copper wares with Asia’s first pop-up. Located in the heart of Soho, the Absolut Elyx Boutique ushers the holidays in with extravagance and style, by offering luxurious copper gifts including the brand’s coveted copper pineapple, expertly crafted copper barware and engraved copper cups. The brand, famous for their smooth vodka and Hollywood luxe aesthetic, will also host a series of pairing and experiential workshops over the duration of the pop-up. 

 

Known for its silky-smooth vodka and cutting edge designs, the Absolut Elyx Boutique makes crossing names off shopping lists an easy task this festive season. The boutique, spanning two floors, features gifts, available for purchase for the first time in Asia, including the very instagrammable copper Pineapple (HKD799), the new very limited edition "Felix the Gnome" cocktail cup(HK$799, only 99 available in Hong Kong), and other fun holiday inspired items such as copper pineapple and gnome cufflinks and cocktail sets will be available whilst stocks last throughout the festive season. All items come packed in exquisite gift boxes and are primarily designed as gifts.

 

Owning one of our copper pineapples has become something of a global phenomenon- it's a beautiful element to add to your home and copper is the foundation of the brand's identity due to the unique role it plays in the production of our vodka itself. The Elyx pineapple's international success played a role in launching our limited edition, Felix the Gnome for the holidays. In Sweden, the gnome, or “tomte” is used as a good luck charm to protect farms and crops” says Miranda Dickson, Global Brand Director of Elyx. 

 

In addition to a trove of copper treasures, the pop-up also offers a wide range of experiences and workshops open to the public from cocktail making workshops, whisky masterclasses to party makeup and hair workshops and drink blogger photography workshops.  When it comes to making great cocktails, it’s the passion, expertise, craftsmanship and attention to detail that Absolut Elyx is known for that produces outstanding results every time. The workshops will imbue guests with knowledge behind great alcohol and cocktails through pairing and art experiences. 

 

Who:Absolut Elyx Boutique Pop up presented by Drinks & Co 

What:Absolut Elyx Copper Holiday Gifts and Experiential Workshops

Where:57 Hollywood Road, Central

When: 5th to 31stDecember 2018, M-Su 12:00-10:00*

 

MOVEMBER: JAMESON WHISKEY AND SEVEN BREWS TEAM UP TO SUPPORT MEN’S HEALTH AND INTRODUCE A NEW DRINKING RITUAL

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This Movember, Jameson is teaming up with Seven Brews and local bartenders to support a cause deeply resonating with our local communities. Bond and Connection is always one of the core values of Jameson. For the first year, Jameson joined hands with Movember to encourage conversation about men's health over a Jameson Hitchhiker and drive awareness for the cause with those at the heart of our communities. During the month of November, 5HKD from the sale of each Jameson Hitchhiker, the brand’s newest drinking ritual of Jameson and beer, will be donated to the Movember Foundation. The Jameson and Seven Brews Hitchhiker will be available from Hong Kong bar favorites: Rula Bula, Stockton, Aberdeen Street Social, Employee’s Only, Behind Bars, and Le Boudoir. The fundraising will kick off 1 November with a Shave-Off party at Rula Bula. 

 

Movemberis an annual event involving the growing of moustaches during the month of November to raise awareness of men’s health issues, such as prostate cancer, testicular cancer, and men’s suicide. In 2017 the Movember community championed men’s health in 20 countries around the world. Through the growth of more than half a million moustaches, a total of HKD519 million was raised. In Hong Kong, The Jameson Hitchhiker, a drinking ritual involving alternating sips of Jameson and beer, will support these causes with a 6-bar wide fundraiser benefiting the Movember Foundation. During the month of November, for every sale of a shot of Jameson alongside a Seven Brews Beer, 5HKD will be donated to the Movember Foundation. 

 

The month-long fundraiser kicks off 1 November, 6pm till midnight with a Shave-Off party at Rula Bula. The night will offer music, a shave-off station supported by Paragon Studio, games, gifts, and plenty of Jameson x Seven Brews Hitchhikers. 

 

Frantz Hotton, Managing Director of Pernod Ricard Hong Kong and Macau, says about the Jameson fundraiser: “We are honoured to support the Movember Foundation in Hong Kong. The donations from the sales of the Jameson Hitchhikers help raise awareness and investment to tackle some of the biggest issues affecting men’s health.” 

 

 

Support each bar’s Movember team with funds that will ultimately go to institutes or research organizations fighting to find cures. Or create your own team and join this moustache movement that stems beyond a “handle bar.”

 

Jameson x Seven Brews Hitchhiker Movember Challenge Website:  https://hk.movember.com/en/events/view/id/e9Wl

NEW HIGH-END SHISHA AND GIN LOUNGE DEBUTS IN TST OFFERING THE WORLD’S MOST LUXE HOOKAH EXPERIENCE

HYC Bar & Lounge Premiers at the New Nathan Hill Entertainment Complex in Kowloon offering Panoramic Rooftop Views

 

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HYC Bar & Lounge, a new upscale lounge destination offers high-end shisha, experiential gin cocktails, live music and rooftop seating with panoramic views of Victoria Harbour and Kowloon Park. Situated atop of Nathan Hill - Tsim Sha Tsui’s newest landmark of shopping and dining - HYC offers a sophisticated lounge atmosphere and top of the line hospitality, making it an ideal spot for catching up with groups of friends or romantic dates. HYC is also the first venue in the world to unveil Kaloud’s ultra-luxe hookah set, ‘Krysalis,’ a revolutionary way to enjoy shisha. 

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The botanical link between shisha and gin is an integral part of HYC’s philosophy. The influence of herbs and the sophisticated variety of flavors offers a specially crafted cocktail experience on HYC’s menu including established favorites such as the Earl Grey Marteani(HK$120) that infuses Tanqueray with Earl Grey tea and a hint of lemon for a zesty flavor, whilst the Negroni  (HK$110) delivers sweet yet bitter overtones on the classic cocktail. The signature menu provides more modern twists: the HYC Bang (HK$130)infuses Beefeater gin with Yakult for a refreshingly light, creamy texture and the Nolita Maid(HK$110) blends Amaretto and Rutte Old Simon Genever gin with lime to create a delicious, sour aftertaste. Mixing and Matching gives absolute liberty to pair high-end gins such as Hendricks(HK$160) or Monkey 47 (HK$270)with a variety of tonic flavors from Fever Treeand East Imperial- these are then coupled with a diverse assortment ofSmokes such as Lavender orHickory to provide another sensory dimension to the drinking experienceThe freedom of combining flavors of both shisha and gin is a cornerstone of HYC’s foundation and the alignment of tastes leads to a full 360-sensory experience.

 

Shisha is one of the highlights of HYC’s lounge vibe and by partnering with Kaloud, the lounge will soon be offering the world’s first look at brand-new cutting edge hookah technology. Drawing inspiration from traditional Japanese tea sets, the Krysalis pays homage to the classic style by replicating the unique horizontal shape that is exceptional in the shisha scene. HYC strives to deliver a fresh approach towards what a high-end shisha experience can consist of, and the highly anticipated Krysalis will play a major role in redefining this as HYC looks to innovate a sophisticated twist on the classic process. HYC provides only the highest quality shisha, stemming from US based tobacco that prioritizes a premium production procedure - by focusing on softer tobacco, they absorb the flavor profiles to the fullest extent, giving the customer a comprehensive experience. Elevation through pairing is a core ethos at HYC, and is highlighted throughout their diverse offerings.

 

Meanwhile, the rooftop offers up breathtaking panoramic views of Kowloon and Victoria Harbour, whilst the lounge below provides a relaxed atmosphere for conversations amongst friends - whatever the size of the party. The playful interior’s cooling blues match the ambience of the lounge with the modern touches of gold and turquoise setting the trendy tone for familiar hits and chart toppers. The swanky rooftop provides a stylish outside space; perfect for a sunset cocktail. HYC’s stunning location merits Nathan Hill’s claim of being the new chic destination of TST.

 

HYC located at 38 Hillwood Road is at the heart of the shisha scene in Hong Kong and provides a full lounge and bar experience that truly lives up to its name. Open from 5pm-2am Sunday to Thursday and 5pm-3am on Friday and Saturday, HYC provides the perfect late night atmosphere for friends to catch up over a drink or for a date. From its flexible shisha options to its varied assortment of gin pairings, HYC offers up some of the best views in Kowloon to go along with its expansive menu.

MICHELIN STARRED CHEF AKRAME INTRODUCES DEJ, A NEW LUNCH EXPERIENCE CRAFTED SPECIFICALLY FOR TAKEAWAY OR DELIVERY

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Chef Akrame, of Wan Chai’s One Michelin Starred Akrame, introduces, Dej, a reinterpreted lunchtime experience. Dej, short for ‘dejeuner,’ which literally means ‘lunch’ in French, breaks the wall between fine dining and a casual meal, offering lunches uniquely and, specifically crafted for takeaway or delivery. This offers Hong Kongers, who may be committed to their desks over the lunchtime rush, an opportunity to still indulge in a Michelin-star quality meal. Operating Monday to Saturday, 11.30-14.30, Dej offers delivery through foodpanda, or pick-up from Akrame.

 

With rotating menus, Dej provides Michelin-starred, seasonally-inspired lunches delivered straight to desks, conference rooms, and homes. Every meal from Dej is artfully prepared in Akrame’s kitchen, using carefully selected ingredients from all over the world. Every curated menu offers a selection between two soups, salads, sandwiches, one-dish mains, and lightly sweet desserts. The initial freshly cooked menu includes The Curry Carrot Soup (HK$60) a sumptuous carrot soup with a delicate touch of hazelnut butter topped with curried whipped cream, The Pecan Mushroom Soup (HK$60) a hearty and savory blend of mushrooms paired with a touch of pecan muesli, The Colorful Quinoa Ceviche (HK$80) a light quinoa paired with fresh bream ceviche, pomegranate seeds and topped with a perfectly ripe avocado, The Tropical Caesar Salad (HK$80) a delicate smoked chicken Caesar salad punctuated with fresh pineapple, The Licorice Salmon Ciabatta (HK$80) fresh salmon dressed in a light licorice vinaigrette stacked on ciabatta bread,The Mustard Beef Baguette(HK$80) a freshly baked baguette topped with prime beef, fresh kale and a sprinkle of mustard seeds, The Nutty Veggie Stew (HK$95) a mix of stewed and raw vegetables featuring an earthy pop of pine nuts, The Earthy Beef Confit(HK$95) a warm and hearty beef confit stewed with leek and potatoes, The Verbena Jelly (HK$50) a light and refreshing Verbena jelly served with fresh pineapple and a touch of verbena basil, The Granola Fruit Pot(HK$50) a zesty puree of seasonal fruits served with fat-free yogurt and a housemade granola. The menu can also be delivered as a 2-course (HK$129) or 3-course (HK$150) set. 

 

“In fast-paced Hong Kong, sometimes committing an afternoon to lunch simply isn’t possible. That shouldn’t mean that a compromise needs to be made on the food. In short, our mission is simple: to keep pushing culinary limits and create remarkable experiences. To introduce new and extraordinary flavors to as many people as we can. We won’t promise that our food will be universally loved, but you can be sure that each dish will contain a new and striking discovery,” says Chef Akrame. 

 

With delivery and takeaway options also available on Saturdays, much like Champagne, Dej can also elevate the average picnic, Junk boat, or beach outing. Dej is available Monday to Saturday, 11.30-14.30, for delivery through foodpanda, or pick-up from Akrame Restaurant.

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RSRV: MAISON MUMM INTRODUCES NEW PRESTIGE CHAMPAGNE RANGE TO HONG KONG

FOUR PRESTIGIOUS, SECRET CUVÉES DEBUT IN TIME FOR FESTIVE SEASON 

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 Maison Mumm introduces the exclusive RSRV range to Hong Kong at Two-Michelin Starred Pierre and Watson’s Wine.  RSRV, a reference to the mark used by Cellar Masters to select and identify the best wines only from Grands Crus during harvest and bottle ageing, stands for ‘ReSeRVed’ and is a limited release only for a privileged circle of Maison Mumm’s friends. The range, presented in sleek and distinctive narrow necked bottles features a Blanc de Noirs 2009, Blanc de Blancs 2012, 4.5, and Lalou 2006. 4.5 and Blanc de Blancs 2012are available in time for the festive season, by the bottle from Watson’s Wine beginning  November, and by the glass or bottle at Pierre through January 2019 as well as presented at an Oscar Champagne Dinner at Bibo on 10thNov. 

 

THE VERY EXCLUSIVE CUVÉES

RSRV has been created to shine the spotlight on the history of Maison Mumm's very own prestigious, secret cuvées. The aim was to perpetuate a circle of connoisseurs with the ability to appreciate the singularity of this cuvée. With this in mind, it devised the concept of making the bottles available in selected places and through the principle of cooptation. As a matter of fact, Blanc de Noirs is fully exclusive to a corporate customer in HK.

 

Its name was carefully selected to pique curiosity. Simple and sophisticated, the four letters are like a language only recognizable to connoisseurs. It serves as a password, taking the initiated to the very heart of Maison Mumm, allowing them to discover these cuvées that are 'reserved' for them. 

 

Maison Mumm called upon renowned designer Thomas Erber to break away from traditional graphic codes, transforming RSRV into a powerful signal through its art. By adopting an understated aesthetic style, Thomas Erber put a very contemporary spin on the monogram principle. 

 

Only dedicated to members of the House and close friends, these cuvee's have become the favorite champagnes of great chefs. Today, Maison Mumm is reinventing the myth and expands this privileged circle to the fine connoisseurs.The headline « RSRV » is a reference to the mark hand-writes in the books to select the best wines during harvest and identify those in the cellars during bottle ageing. 

The RSRV stamp highlighted the best of Maison Mumm wines.  “RSRV ” is an unmistakable branding element and a mysterious code that only connoisseurs can recognize and decipher. The iconic characteristic of the RSRV cuvees is the composition only made from Grands Crus. 

 

BLANC DE NOIRS 2009 GRAND CRU

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This cuvee is produced exclusively with Pinot Noir from Verzenay, the first vineyard acquired by Georges Hermann Mumm in 1840 and one of the 17 villages in the Champagne winegrowing region ranked as a Grand Cru. Blanc de Noirs bottles are distinctive for their narrow neck which allows the wine to develop more slowly so that it reveals aromatic complexity and elegance. Deep yellow in color with golden glints, the RSRV Blanc de Noirs 2009 has a hint of smoke on the nose before opening to rich notes of vanilla and pear marmalade and aromas of buttered croissant, while the structure and strength of the pinot noir are expressed with a straight mouth and a lot of tension at the end. 

  

BLANC DE BLANCS 2012 GRAND CRU

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In 1882, G.H. Mumm bought some vines in the village of Cramant on the highly prized Cote des Blancs, right in the heart of the Champagne region. This chardonnay Grand Cru is fresh, light and elegant – a remarkable champagne with matchless precision and finesse. Produced in limited quantities, it has a distinctive narrow necked bottle allowing the wine to develop more slowly, and a label with folded-down corner. This recalls the custom in bygone days of presenting the House’s friends with a bottle accompanied by name card of which the corner was folded down to indicate it had been delivered in person. Light and delicate bubbles dissolve in a bright and luminous liquid shot through with green and soft yellow glints. On the nose, RSRV Blanc de Blancs reveals notes of lime, white fruits and fresh flowers, while providing a very elegant and subtly mineral attack with a creamy texture that leads into a lively expressive tension in the mouth. 

 

CUVÉE 4.5 GRANDS CRUS

Aged in the cellars for 4 years, made of a blend of 5 champagne grand crus, RSRV CUVÉE 4.5 is a tribute to the diversity and prestige of 5 villages: Verzenay, Bouzy, Ay, Avize and Cramant. This unique blend brings together Chardonnay (40%) and Pinot Noir (60%), all from Maison Mumm’s Grands Crus vineyards. 

RSRV CUVÉE LALOU 2006 GRANDS CRUS

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The ninth cuvee Lalou; a legendary cuvée from Maison Mumm. Celebrated its 50thanniversary, it is produced rarely and only in the very best vintages since 1966. The 2006 Lalou is a crafted blend exclusively from Grands Crus: 50 % Chardonnay from the Côtedes Blancs and 50 % Pinot Noir from the Montagne de Reims.  Of the 12 possible parcels reserved for Lalou, seven were selected for 2006 vintage. It is an iconic cuvee for wine gurus and gastronomy masters. 

  

OSCAR DINNER

An homage to the the avant-garde life of Oscar Wilde, Mumm will host a champagne pairing dinner on 10 November 2018 at Le Relais & Chateau Bibo, Limited to only 40 people, the dinner will be an evening of whimsy including a bow-tie making workshop, a lavish meal paired with the RSRV range, and a late night filled with music, champagne, intrigue, conversations and dancing into the early hours. Spots at OSCAR are by application only, those daring to apply can email reservation requests to rsvp@oscarhk.asia. The ticket price is $900 per head.

 

WATSON’S WINE

In time for holiday gifting, the RSRV Cuvée 4.5 and Blanc de Blancs 2012 will be exclusively available at Watson’s Wine for sophisticated champagne lovers at HK$627* and HK$678* respectively.

 

PIERRE

RSRV Blanc de Blancs 2012  and Lalou 2006 will be available at Pierre by the glass or bottle from Nov 2018.

CHEF NATE GREEN LAUNCHES HARLEY’S GOURMET BURGERS AT 10 CALI-MEX BAR & GRILL LOCATIONS

CHEF NATE GREEN INCLUDES IMPOSSIBLEMEAT FROM PLANTS ON NEW GOURMET BURGER MENU

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 Chef Nate Green launches, Harley’s, a range of gourmet burgers available at Cali-Mex Bar & Grill locations. The culinary master-mind behind  Hong Kong foodie favorite Rhoda, known for his affinity for high quality and well-sourced meats collaborates with the Californian-Mexican chain to create an awe-inspiring burger menu worthy enough to carry the namesake of the British chef’s newly born son. The carnivorous menu also includes the option to substitute Impossible Foods’ award-winning meat made from plants on all burgers.

First making his mark at food havens around the city, including Jason Atherton’s 22 Ships and his fire-cooked food restaurant RHODA, Chef Green believes that balance of flavors is the key to culinary success, and that ethos is ever-present on Harley’s menu.  Green says: “Everything takes balance, it’s about making sure you’ve got the right texture, flavors, things like acidity — whether it’s too rich or not, and you have to balance all those things out. A good burger relies on great ingredients, good cooking, and balance.” 

The chef goes on to explain: "America is such a melting pot of different cultures. … which is reflected on Harley’s menu, you’ve got Rumble in the Bronx— a New York style, the mac and cheese burger… the El Chapo, offering that Mexican, Southern Cali inspired flavor, to the classic hamburger. So, I think for me, burgers have always been very American, and I think the range [of burgers] shows that.”

Combining a wide variety of  ingredients with a comfort food approach, the collection offers 10 craveable burgers and highlights flavor profiles from Southern California, New York, England and more piled high on toasted brioche buns. 

The Aye Aye Captain ($158),a personal favorite of the British chef, and reminiscent of cozy evenings spent in London pubs, features Beer Battered Fish, Mushy Peas, Tartare Sauce and French Fries.

The  Mr. Beefy ($148) —is a classic made with a 200g Aussie Angus Beef, Thick Cut Australian Tomatoes, Onions, Cos Lettuce, and Pickles .

“When I think of burgers, I think of America,” says Green, anticipating the New York-inspired Rumble in the Bronx($188) to be the fan-favorite of the menu. Made of 200g of Aussie Angus Beef, Streaky USA Bacon, Thick Cut Australian Tomatoes, Onions, American Cheese, Ketchup and Frenchie’s Mustard, offering an explosion of flavors.

The Good Burger ($168), offers the Middle Eastern flavors of Chili Sauce, Homemade Falafel, Thick Cut Australian Tomatoes, Green Coleslaw, and Avocado. 

Offering the Mexican flare that Cali-Mex is known for, the El Chapo($188) is made with Chili Con Carne, Fresh Jalapenos, Guacamole, American Cheese, 200g Aussie Angus Beef, Beef Tomatoes, Pickles

Hail Caesar! ($168) is reminiscent of table-side Caesar salads found at stylish steak houses and features an Aussie Chicken Patty, Grated Parmesan, Streaky USA Bacon, Beef Tomatoes and Cos Lettuce drizzled with Caesar Dressing

Smokey Bandit ($178) is a smoky mixture of Chipotle BBQ pulled pork, American Cheese, 200g of Aussie Angus Beef Patty, Coleslaw, Pickles, Jalapenos, and Refried Beans.

The three-layer Double Down ($228)towers over a plate with two 200g Aussie Angus Beef Patties, two slices of melted American Cheese, shredded Cos Lettuce, and a generous amounts of pickles 

In a surprising move for the meat-loving Chef Green, Harley’s offers a vegetarian option for each burger build. For an additional HK$20, guests can substitute Impossible meat, the popular meat made from plants on any burger. 

 

“Offering Impossible Foods’ meat as an option on Harley’s menu fits with my long held ethos of sourcing better quality meats that cause less environmental consequences. Harley’s menu fits in with my beliefs that we need to consume more responsibly and have a few meat free days, Impossible Foods will certainly help meat lovers have a tasty alternative choice,” says Chef Green on his decision to include the meat from plants on his new menu. 

 

Harley’s also includes a range of original and spiked milkshakes designed by Head Mixologist Rob Kariakin. The milkshakes offer the perfect balance to the heady burgers.

 

Additionally, Harley’s Burgers are available for order through their own storefront on foodpanda. 

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.