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. 

#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

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. 

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. 

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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. 

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. 

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.

HONG KONG ART WEEK: MUMM CHAMPAGNE TEAMS UP WITH ART CENTRAL FOR MEDIA X MUMM, OFFERING AN ARRAY OF CUTTING EDGE ART AND CHAMPAGNE REVELRY

IN CELEBRATION OF HONG KONG ART WEEK MAISON MUMM OFFERS CHANCE TO WIN A ONE-YEAR SUPPLY OF MUMM CHAMPAGNE

As the official Champagne partner of Art Central, Mumm Champagne proudly presents MEDIA X MUMM for the second successive year. This year, MEDIA X MUMM is a daring showcase of video and new media serving as a platform to celebrate exploration within the digital realm. This moving image sector features British celebrated film artists Guy Sherwin and Lynn Loo with their renowned 16mm film projections and photography works including Eye (1978), Metronome (1978) and Washi (2014). Offering an immersive experience at the MEDIA X MUMM Champagne Bar, experimental motion video works by international artists will be exhibited across four dynamic screens. Artists and galleries include:

·       Artereal Gallery (Sydney): Aziz+Cucher, Liam Benson, Owen Leong, Anna Carey, Shoufay Derz, Jess MacNeil and Sylvia Schwenk

·       Art Projects Gallery (Hong Kong): Sarah Jing Choo

·       De Buck Gallery (New York): Rashaad Newsome

·       MARS Gallery (Melbourne): Stephen Haley, Hannah Raisin and Diego Ramirez

In addition to the MEDIA X MUMM exhibit, the champagne house offers an immersive Champagne bar to fuel the fair, a high-voltage harbor-front party, and a daring opportunity to win a one-year supply of Mumm Champagne.

#WeDareYou

Win: tickets to Art Central, MEDIA X MUMM Harbour Party, and a 1-year supply of Mumm Champagne

In the lead up to Art Central, Mumm Champagne offers their most daring social media fans opportunities to win fair tickets, complimentary glasses of Champagne, and a 1-year supply of Mumm Champagne (52 bottles). Dares will be posted on Mumm Champagne’s Facebook and Instagram (@ghmummhk) accounts asking followers to record themselves completing the dares and to post the videos on their own Instagram accounts, tagging @ghmummhk and #WeDareYou #MediaXMumm.  The best videos will be chosen by 17 March and will receive tickets to Art Central and the invitation only MEDIA X MUMM Harbour Party, with one daring winner receiving a 1-year supply of Mumm Champagne (52 bottles).

Full details:

https://www.facebook.com/champagne.gh.mumm.hk/

@ghmummhk

Complimentary Art Central Tickets + MUMM Aperitivo

Receive a complimentary Art Central Ticket with the purchases of Mumm Champagne from Hong Kong’s finest restaurants + Celebrate the launch of Le Marché by Philippe Orrico

In the lead up to the fair, diners at Isola, Gaia, Joia, Va Bene, Red Bar, and the Langham’s Palm Court and Artesian Bars will be awarded with a complimentary Art Central ticket when purchasing a bottle of Mumm Champagne.

New this year, the MEDIA X MUMM Champagne Bar is operated by Chef Phillipe Orrico’s team (of Michelin-starred ON Dining and Upper Modern Bistro), who has built Le Marché by Philippe Orrico, a pop-up restaurant in the Art Central tent for the duration of the fair.  To celebrate this collaboration, on 10 March (6p), Tartine hosts Mumm Aperitivo, a preview of Le Marche featuring complimentary canapés by Chef Philippe Orrico and a complimentary glass of Mumm Champagne. A second preview event, held at ON Dining on 17 March (6p), also offers canapés and Champagne.

MEDIA X MUMM Champagne Bar

Art Central, Central Harbourfront, Hong Kong from Tuesday, 21 March to Saturday, 25 March 2017 (VIP Preview / First Night Monday, 20 March)

MEDIA X MUMM is an expression of Art Central and Maison Mumm’s shared values of pushing boundaries and leading through innovation. This moving image sector includes an immersive experience at the MEDIA X MUMM Champagne Bar, where experimental motion video works by international artists will be exhibited across four dynamic screens.

The fair offers multiple touch points to refuel on champagne including, roaming Champagne Trolleys (HK$100- glass, HK$500- bottle) and the Fernet Hunter Bar.  In addition to the standard glasses and bottles, the Fernet Hunter Bar offers innovative cocktail pairing Mumm Champagne with Fernet and Yuzu Shu (HK$120)

MEDIA X MUMM HARBOUR PARTY

Invitation-only party, 21 March

Mumm Champagne also hosts Art Week’s only high-voltage party on Hong Kong’s harbourfront. The invitation-only MEDIA X MUMM HARBOUR PARTY marks the commencement of Hong Kong Art Week with a night of champagne popping revelry and a renowned DJ acting as a kinetic force providing partygoers with an immersive celebration of pushing boundaries. The night will be fueled by the new Mumm Grand Cordon, Maison Mumm’s most daring bottle design yet.

A TICKET TO TOKYO: RYAN NIGHTINGALE IS CROWNED HONG KONG’S CHIVAS MASTERS CHAMPION 2017

Top bartender earns place to compete in the Chivas Masters Global Final in Japan

Chivas Regal, the world’s first luxury whisky, has announced Ryan Nightingale from Aberdeen Street Social in Hong Kong as the national champion of the Hong Kong 2017 Chivas Masters cocktail competition. 

Overcoming fierce competition from over 8 entrants Nightingale impressed the prestigious panel of judges, which included Serhan Kusaksizoglu, Director of Corporate Project – Bar and Concepts at Shangri-la Hotels and Resorts; Agung Prabowo, Beverage Manager Mandarin Oriental Hong Kong; Masahiki Endo, Bartender-In-Chief of Mizunara: The Library; Maximilian Warner, International Brand Ambassador of Chivas; Frantz Hotton, Managing Director of Pernod Ricard Hong Kong and Macau, with his signature cocktails.

With Top Up, Nightingale revisited a Classic cocktail from New York, where Chivas Regal was first launched in 1909. Noble Bean showcased Hong Kong’s local flavours, while Moshi Moshi explored the celebrated traditions of Tokyo’s bartending scene, which is renowned for its extraordinary craftsmanship, kind service and precision. The resulting three serves epitomised the international appeal of Chivas Regal.

Ryan Nightingale will be invited to spend an immersive week in Tokyo in July 2017 with fellow contestants at the Chivas Masters Global Final, where the distinguished panel of judges - all internationally acclaimed bartenders - will share some of their insights and expertise through inspirational masterclasses. Throughout a week of individual and team challenges, Nightingale will be judged on his bartending talent, but – crucially – will also need to prove his ability to work collaboratively with an international bartending team, and inspire others to achieve shared success, through the Chivas Masters Collective team challenge. Announced on Thursday 6th July, the 2017 Global Chivas Master will win the opportunity to travel to an iconic bar in the city of their choice, to work alongside some of the world’s most influential bartenders.

The first opportunity for Hong Kong to taste Nightingale’s winning cocktail is at the 2nd Hong Kong Whisky Festival, Saturday 4 March (InterContinental Grand Stanford Hong Kong). He will be behind Chivas’s pop up bar at the festival and will be serving his Noble Bean cocktail. The alfresco Chivas Bar, crafted completely of ice, will provide an excellent atmosphere to match Chivas whiskies with cigars and oysters and will host a new Chivas expression, Chivas Ultis, the first blended malt in the brand’s history and a vatting of five Speyside single malts.

During the month of March, whisky lovers are encouraged to try a selection of finalist cocktails at prestigious bars around Hong Kong. Meet the master, Ryan Nightingale at Aberdeen Street Social to enjoy his award-winning Noble Bean (HK$110 + 10%), and head to Alibi in the Cordis Hotel to try Leo Cheung’s Yum-Cha Regal with BBQ Pork (HK$168 + 10%). In addition, whisky enthusiasts can embark on a Journey Through Aberdeen (HK$TBC + 10%), as they taste the innovative rendition of the classic Rob Roy by Max Umang of Artesian at the Langham. For those looking for a marriage of interesting flavours, head to the Tiffany Bar in the Intercontinental Grand Stanford Hong Kong to savour The Blended Prince ($TBC + 10%) created by Elton Sherchan.

Future Chivas pop-up bars will be announced on the local Chivas Facebook page.

ART ON A PLATE: FISHSTERIA, GIANDO, AND GIA TRATTORIA LAUNCH ART-INSPIRED DISHES TO CELEBRATE HONG KONG’S ART WEEK

Fishsteria, Giando, and Già Trattoria, three of Hong Kong’s most acclaimed authorities on Italian cuisine, offer a series of art-inspired dishes this March in celebration of Hong Kong’s Art Week. Celebrating the convergence of the culinary and fine arts, the upscale eateries have drawn heavy inspiration from a collection of Italian artists, and are offering dishes such as Sicilian Prawn Carpaccio (HK$218), Artichoke Salad (HK$188), and Black Ink Risotto (HK248).

GIANDO: Futuristic Art

Giando, located on picturesque Star Street, this March, alongside their modern Italian a la carte menu, offers two art-inspired dishes sure to inspire taste buds. Long drawing inspiration from both travel and art, the menu at Giando has always been crafted represent the best in culture and beauty. For art month, the chefs at Giando drew inspiration from the  abstract work of Tancredi Parmeggiani’s Natura Morta Tempo 6 II Ponte, and have crafted a Sicilian Prawn Carpaccio (HK$218) featuring thinly marinated prawns, blood oranges, okra, and paper-thin slices of radish in addition to a Smoked Cod Ravioli (HK$248) that emulates Futurist Movement artist, Filippo Tommaso Marinetti’s Skyscrapers and Tunnels (1930).

FISHSTERIA: Abstract and Futuristic

This March, Italian seafood eatery, Fishsteria offers two dishes imitating art.  The chefs at Fishsteria have flexed their flare for the creative with the appetizer, Insalata di carciofi e bottarga di muggine, an artichoke salad featuring grey mullet bottarga, pecorino cheese and chives (HK$188) which channels abstract artist, Mario Zampedroni’s Abstract Painting 2000.  With a nod to Italian futurist Furtunato Depero’s oil painting, Nitrito in Velocità (1932), the sustainable seafood restaurant offers Fregola con gamberi rossi, zafferano e mentuccia, this main dish bodly embodies toothsome fregola pasta topped with red prawns, saffron and mint (HK$268).

After long days admiring the offerings of Art Central and Art Basel, art lovers can decompress in Fishsteria’s quirky graffiti art doused ground floor lounge while basking in the eatery’s infamous Oyster Hours (HK$10 Oysters, 5-7.30p) and sipping an artfully prepared cocktail or two.

GIÀ TRATTORIA: Futurist and Impressionism

Già Trattoria, nestled in Fenwick Pier and boasting expansive views of Hong Kong’s Victoria Harbour, is dishing up two art inspired dishes this March. In addition to Già’s rustic Italian a la carte menu, connoisseurs of the arts will appreciate a well-balanced Tiramisu (HK$98) prepared to resemble Giacomo Balla’s The Speed of an Automobile (1913), and a Risotto al Nero di Seppia con Calamaretti e Capesante  Risotto with squid ink, calamari and scallops (HK$248) replicating Italian Impressionist painter, Antonio Mancini’s Almond Blossoms (1876). 

’Room Service’ An Absolut Art Bar by João Vasco Paiva Hong Kong Art Week 2017

Absolut is pleased to present a new collaboration with Portuguese-born, Hong Kong-based artist João Vasco Paiva on a site-specific Art Bar titled Room Service. Open daily from 17 March – 2 April 2017 at Potato Head during Hong Kong Art Week, Room Service is the artist’s vision of a timeless oasis where the contemporary world and nature coincide.

The installation is inspired by the opening scene of Terrence Malick’s 1998 film A Thin Red Line, in which Sargent Witt wanders around a desert island. This intimate moment between man and nature forms the basis for his Art Bar as Paiva melds it with his own fascination with the urban environment to redefine the convention of a retreat. Featuring a series of sculptures, film projections along with resting nets, Room Service places a contemporary spin on the concept of sanctuary.

Taking reference from Hindu vernacular architecture such as ancient temples and sacred sites as well as motifs of residential buildings from present-day life, Paiva coalesces the past with the present. Projection screens made of semi-transparent glass and fabric hang from the ceiling and permeate the space. These screens inundate spectators with videos of abandoned places in Hong Kong – from ruins of villages that have been recaptured by nature to daily commodities displayed in shop fronts.

Paiva further creates the ambience of retreat and the merging of artificiality with the natural by placing fans throughout the space. These emit a light breeze and move the projection screens, fabricating the motion of trees swaying in the wind. Room Service is a place where time stands still – transporting visitors from the mundane to the mystical, from daily life to the immersive realm of nature.

The Absolut Art Bar features a series of Artist Cocktails created by João Vasco Paiva in collaboration with a Potato Head mixologist, Kamil Foltanto, reflect the theme of retreat. Each cocktail (HK$128+ 10% servc.) is inspired by fictional and real castaways such as Private Witt, Fletcher Christian and Paddy Button. Using ingredients including Sichuan pepper infused maple syrup, peat bitters, basil and lemongrass, Paiva aims to encapsulate the states of mind of these castaways in his cocktails.

Room Service also includes a diverse programme of music which aims to highlight the contrast between day and night through acoustic and digital sets. The afternoon programme includes a line-up of live acoustic performances while the evening sees a variety of electronic acts and DJ sets.

“Room Service is a moment in time in which visitors will have the opportunity to escape their daily realities and be immersed in a new world. A workd that bared both idyllic imagery of deserted islands, and traces of urbanisation,” says João Vasco Paiva.

“We are thrilled to be collaborating with João Vasco Paiva who has emerged as one of Hong Kong’s most exciting, young contemporary artists. We look forward to experiencing his vision for his Absolut Art Bar to create the ultimate retreat during Hong Kong’s Art Week,” says Saskia Neuman, Global Art Manager, Absolut.

SARDINIAN WINE-PAIRED FEAST POPS UP AT FISHSTERIA: 23 FEBRUARY

Kong’s foremost sustainable seafood restaurant, Fishsteria, is offering a taste of the Mediterranean with a stunningly curated 4-course menu featuring classic Sardinian dishes masterfully paired with a selection of Sardinian wines. The 4-course menu, complemented by four glasses of Sardinian wine is available on Thursday, 23 February for HKD788 (+ 10% service). The nautical-inspired eatery, spanning two-floors on Wan Chai’s Queen’s Road East, has affirmed itself over the past year as a Hong Kong seafood mainstay, by offering sustainable wild-caught fish, innovative appetizers, and an array of crustaceans and oysters carefully sourced from the world’s best waters.

The island of Sardinia has a distinctive cuisine: Italian yes, but heavily influenced by the invaders who came and went. Most notably, the Phoenicians, Carthaginians, Romans, Arabs and Spanish left their marks on the food that would later be known as Sardinian. Indeed, Sardinia didn’t become part of Italy until 1861, so the island had more than 2,500 years to absorb these hybrid influences. Crafted by Sardinia native, Chef Matteo Giordi (Chef de Cuisine of Giando), Fishsteria’s Sardinian Feast Menu offers a variety of notable flavours from the diverse island. 

The meal begins with a choice from two starters: Insalata di Carciofi e Bottarga di Muggine, an artichoke salad featuring grey mullet bottarga, pecorino cheese and chives, or Calamari Ripieni, Crema di Pomodoro e Bottarga di Muggine , calamari stuffed with tomato sauce, almonds and grey mullet bottarga. While continuing with pasta and fish courses: Fregola con Gamberi Rossi, Zafferano e Mentuccia, fregola with red prawns, saffron and mint, and Filetto di Branzino alla Vernaccia, roasted fillet of Sea bass with potatoes and olives in a Vernaccia wine sauce. The finish of the dinner is marked with the arrival of Pardulas, a classic Sardinian ricotta tart.

Sardinia’s wines are unique from those produced in the rest of Italy. The Island’s remote Mediterranean location, as well as the historic influence from other cultures, gives the wines a unique character, characterized by grapes seldom seen in other parts of Italy. Fishsteria’s Sardinian Feast Menu is bolstered with a flight of wines selected from Sardinia’s finest wineries. Diners will revel in a selection of Vermentinos, the dry, crisp, and herbal white wine of the Mediterranean, including: Tenute Dettori – Dettori Bianco 2015’s Romangia Bianco Vigneto di Badde Nigolosu, Su’entu’s Vermentino di Sardegna Doc 2014, Argiolas’  Is Argiolas Vermentino di Sardegna Doc 2015, Pala Assoluto’s Isola dei Nuraghi Igt – Vino Passito – Nasco, Vermentino, and Sardinia’s most famous vermentino expression,  Jankara’s Vermentino di Gallura Docg 2014.

Fishsteria’s 4-course Sardinian wine-paired dinner is available on 23 February for HK$788 (+10% service).  A selection of Sardinian Chef’s Specials will be available through 28 February. 

VALENTINE’S DAY MENUS: SINGLE OR COUPLED, GOING OUT OR STAYING IN- FISHSTERIA, GIANDO, GIA TRATTORIA, AND MERCATO BY GIANDO HAVE SOMETHING FOR EVERYONE THIS FEBRUARY

THIS 14 FEBRUARY, FISHSTERIA LAUNCHES BEST CATCH TUESDAYS FOR SINGLES, GIANDO OFFERS SEMI-PRIVATE BOOTHS WITH BLACK TRUFFLES, GIA PROVIDES WATERFRONT VIEWS WITH A LA CARTE OR SHARING OPTIONS, AND MERCATO BY GIANDO PROVIDES EVERYTHING NEEDED FOR A ROMATIC FEAST-IN, WITH NO MINIMUM SPEND

Fishsteria, Giando, Già Trattoria, and Mercato by Giando four of Hong Kong’s most acclaimed authorities on Italian cuisine, are offering four very unique experiences this Valentine’s Day. Ranging from an evening catered to singles, with Fishsteria’s brand new Best Catch Tuesdays and Giando’s modern take on Black Truffles partnered with intimate semi-private tables, to traditional with Già Trattoria’s classically Valentines romantic a la carte options and sharing menus and Mercato by Giando’s curated selection of Italian delicacies the four spots have something to satisfy every appetite on the special day.

FISHSTERIA: Best Catch Tuesdays

14 February (and every Tuesday thereafter) will see the ground floor cocktail and oyster lounge of upscale Italian seafood restaurant, Fishsteria launching Best Catch Tuesdays, a new evening celebrating the too often overlooked single ladies and gentlemen. This new evening offers a refreshing approach to Valentine’s Day, an evening that traditionally offers few options for those not part of a pair. Alongside their infamous Oyster Hours (HK$10 Oysters, 5-7.30p), Fishsteria offers those still on the lookout for love free-flow Ayala Brut Majeur NV Champagne and hand crafted Bombay Gin and Tonics for only HK$188 (6-8p). The lounge will play host to a fun series of dynamic ice-breaker games which offer the opportunity to mix and mingle alongside chances to win a dinner for two upstairs. For those who catch their match, Fishsteria is offering a seafood dinner for two at a special price (HK$888) when booking during Best Catch Tuesdays. The sustainable seafood restaurant is offering those ready to take the dinner plunge an exceptional sharing menu featuring a raw seafood platter, their infamous lobster macaroni, and with a nod to future success, a dessert to-go.

GIANDO: Black Truffles and semi-private rooms

Giando, located on picturesque Star Street, alongside their modern Italian A la Carte menu offers a bevvy of seasonal Black Truffle dishes, which can be served in the restaurant’s intimate semi-private rooms. Special to Giando’s menu will be seasonal dishes including: a homemade gnocchi with pumpkin puree, mixed wild mushrooms and topped with a generous shaving of black truffles (HK$398), Jerusalem Artichoke risotto with black truffles (HK$398), a perfectly prepared Italian egg topped with black truffles (HK$238), and a refreshing appetizer of fresh stracciatella cheese topped with prawn carpaccio and dusted with bottarga (HK$238). Giando’s Valentine’s Day specials will be on offer throughout the month of February.  A minimum spend of HK$2000 is required for the semi-private rooms.

GIÀ TRATTORIA: Classic Italian fare and Harbour-front views

Già Trattoria, nestled in Fenwick Pier and boasting expansive views of Hong Kong’s Victoria Harbour, is dishing up classically romantic Italian fare this Valentine’s Day with no minimum charge. Couples looking to create their own iconic Lady & The Tramp moment will be delighted with a vast array of a la carte menu items made from the finest imported-fresh ingredients. Già’s rustic menu features an array of fresh vegetables, homemade pastas, and cracker-thin pizzas including: Burrata with mixed Italian tomatoes (HK$188), Pasta Paglia e Fieno al Ragu’ di Salsiccia Straw and hay pasta with an Italian sausage ragu sauce (HK$188), and a sharing portion of Fiorentina Toscana, Italian Porter Chianina beef (approx. 1.2kg) served with grilled vegetables and potatoes (HK$1188).

MERCATO BY GIANDO: Everything needed for a romantic evening-in

Mercato by Giando, Hong Kong’s most authentic Italian market, offers bespoke gourmet experiences for those looking to stay-in this Valentine’s Day. Whether customers are looking for a complicated DIY meal, or a simpler turnkey option, Mercato provides an array of gourmet Italian offerings found in Hong Kong exclusively at Mercato. In addition to an indulgent selection of fresh produce, cheeses, and meats imported directly from Italy, Mercato offers a plethora of ready-made Giando signature sauces, fresh homemade pastas, desserts and fresh gelato. Everything hopeful lovebirds need for a successful Netflix and Chill is available at Mercato by Giando. 

ACCESS TO HIGH-END JAPANESE CUISINE HAS NEVER BEEN EQUATED WITH CONVENIENCE: TABLEALL GIVES THE GIFT OF CHOICE TO FOODIE TOURISTS IN JAPAN

TABLEALL STREAMLINES RESERVATIONS FOR JAPAN’S MOST HARD TO GET INTO RESTAURANTS

TABLEALL, a new online booking platform for Japan’s best and most elusive restaurants, has deciphered the code to simply offering high-end dining to Japan’s most discerning travellers. Their streamlined process is a result of relationships and trust built over years with a curated list of Japan’s top restaurants including, Sushisho Saito, Harutaka, Tempura Motoyoshi, Higuchi, and Suetomi. With an ever-expanding database of diverse restaurants, TABLEALL is the first service to provide convenient restaurant reservations for English-speaking travelers in Japan.

Frequent travellers to Asia’s apex of foodie culture; share one consistent complaint, the difficulty of booking tables at restaurants where they want to dine. Reservations at exclusive restaurants necessitate the assistance of, at minimum, hotel concierges, Japanese friends, and months of pre-planning. TABLEALL is revolutionizing this process and giving unprecedented access and information to cuisine-smart travellers. This easy to use online booking system changes the conversation from ‘where can I get in?’ to ‘where shall we choose today?’ This change in semantics provides the power of choice in dining, and enhances travellers’ experiences, by removing stress from the process.

A 15-year career spent in top-level finance positions with Goldman Sachs, saw Takashi Yamada, founder of TABLEALL, frequently entertaining clients at top restaurants in Japan. These experiences not only allowed him to build connections with Japan’s best chefs, but also gave him a front row seat to the trouble and loss experienced by chefs when reservations are cancelled. His connections with Japan’s restaurants also had him frequently assisting frustrated friends, exasperated by Japan’s non-inclusive methods for booking reservations.

Yamada said, “I knew there had to be a better way. The experience of Japan’s rich food culture is something I love about the country, and is one of the leading causes of tourism, but it is often too inaccessible. Tourism and inclusiveness are very important for Japan’s sustainability. I see TABLEALL as my contribution to Japan’s future.” 

Aside from quality, the joy of Japanese dining is often encompassed by education and knowledge; this can sometimes be lost in translation for non-Japanese speaking diners. TABLEALL empowers diners with information. Their site provides exclusive in-depth articles that enhance the dining experience by providing the story behind the chef’s passion, the restaurant’s history, explanations and stories behind the dishes, in addition to beautiful photos.  Part of TABLEALL’s appeal, is that they do not charge a membership fee, there is a small booking fee to secure seating, but it is on a per-booking basis. The service also gives customers the option to track their feedback and preferences, so that booking through TABLEALL will provide diners with more bespoke dining experiences. Additionally, diners are able to send private messages directly to the chef after their meal, this allows both chefs and TABLEALL members to build stronger connections and relationships, which ultimately lead to enhanced dining experiences.

TABLEALL is simple to use, provides exclusive information, and provides dining access that enhances any traveller’s journey through Japan. 

TASTE OF ITALY FOR THE HOLIDAYS: MERCATO BY GIANDO OFFERS BUILD YOUR OWN HOLIDAY HAMPERS FEATURING EXCLUSIVE ITALIAN IMPORTED DELICACIES

Mercato by Giando, Hong Kong’s most authentic Italian market, offers bespoke gourmet hampers this holiday season. Customers may choose from an array of gourmet Italian offerings, exclusive in Hong Kong to Mercato. Additionally, Mercato offers seasonal delicacies such as White Truffles by the gram (HK$34/gram), imported caviar , and the ultimate indulgence:  homemade white truffle gelato. (HK$680/ .5 litre).  

Gift-givers are invited to visit Mercato, located on the ground floor of Fenwick Pier, to hand select gourmet treats sure to delight and tantilize everyone on their holiday shopping list. Mercato by Giando is a curated Italian marketplace home to Italian favorites not commonly found in Hong Kong. Some exclusive upscale offerings includingEgly Ouriet Blanc de Blanc Champagne (HK$730), Pamigiano Reggiano Vacche Rosse Riserva Gennari (50g, HK$60),  Azzato Black Truffle Oil (100ml, HK$117), Kaluga Amur Caviar (50g, HK$656), andTelfort Garda Extra Virgin Olive Oil (250ml, HK698). Those not sure what to get will be excited to receive advice from any of Mercato’s knowledgable Italian Food Experts.  The homey Italian market also offers Italian  favorites such as homemade pastas,  fresh sauces, boutique wines, charcuterie, cheeses, olive oils, chocolates, and other imports exclusively available in Hong Kong from Mercato by Giando. Holiday baskets are complimentary with items totaling over HK$500, and free delivery is also included with the minimum spend.  Those keen on the holiday hampers can also enjoy a complimentary ride from Uber with code GIAHK75.

A favorite at sister restaurant, Giando, Mercato is now offering homemade White Truffle Gelato by the half litre (HK$680). This luscious treatis a mixture of vanilla beans, rich cream, Italian eggs, honey, and of the star of the show, a generous portion of hand-grated white truffles.

Gianni Caprioli, founder of Già Trattoria and Mercato by Giando says, “ingredients have always been my passion. We know where our ingredients come from. With frequent trips to Italy, our relationships remain strong with our suppliers, so that we are able to offer our customers the same high-quality that our mothers in Italy would be proud to put on their tables and serve to our families. We are thrilled to bring these ingredients to homes in Hong Kong for the holidays.”

This holiday, gift-givers shouldn’t risk ordering pre-made hampers full of sub-par ingredients. Instead, head to Mercato by Giando and select and taste a range of high quality ingredients and create customized gifts for everyone on their list. 

#ELYXTOUR: ABSOLUT ELYX, THE WORLD’S FIRST LUXURY VODKA, TOURS HONG KONG’S TOP BARS THIS HOLIDAY SEASON WITH CURATED LISTS OF EXCEPTIONAL COCKTAILS

Absolut Elyx now available for take-home from Watson’s Wine

Absolut Elyx, the world’s first vodka created specifically for sipping, is touring Hong Kong this holiday season with handcrafted cocktails from a selection of the city’s most prestigious bars. This exceptionally smooth vodka is now being artfully prepared at Blue Butcher, Fish and Meat, Mercedes me, Mott 32, Potato Head, Q88, Seafood Room, and Zuma. The Elyx experience is now also available for take-home from Watson’s Wine (HK458).

Absolut Elyx is the result of manual processes, authentic craftsmanship, and human supervision through every detail of production. “Only a few people have the skills and knowledge to properly operate the old copper still used in its production. Every handle, knob and lever is adjusted manually. Creating a vodka this way is very time-consuming, but when you taste Absolut Elyx, you know it’s worth the effort,” explains Gareth Evans, Absolut Elyx’s Global Brand Ambassador, who recently visited Hong Kong to host a series of Master Classes. Evans went on to explain, “flashy and ostentatious displays are becoming more and more passé in our modern society where consumers are now thirsty for authenticity and true quality.” 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; this ensures quality control and perfection in every detail.

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 well-crafted cocktails. Blue Butcher tantalizes guests with the Grind, an inspired take on the infamous Breakfast Martini, this cocktail offers a tangy and floral explosion with a citrusy finish; Fish and Meat offers the Pepperonchini, a beautifully simplistic cocktail composed of Absolut Elyx, Lilet Blanc, lime juice, cucumber, and jalapeño; Luxuriously designed, Mott 32, dazzles guests with Nashi, inspired by Asian flavors, with a hint of spice, this light and refreshing cocktail pairs perfectly with the restaurant’s luxe Asian fare; Hong Kong’s newest chill spot, Potato Head, refreshes guests with the Butterfly, a mix of Jasmine Tea, orange blossoms, and fresh lemon; newly revamped Q88 entices guests with the Black & Copper, a combination of Elyx, peppercorn wine reduction, and salted Lillet Blanc; guests of the ever-popular Seafood Room* will enjoy the Flamingo, made for sharing, this punch is a combination of freshly muddled strawberries, lime, and pineapple; at Mercedes me cocktail connoisseurs will delight in the Vodka Sake, a pairing of Elyx with sake, lime, and kiwi that results in a light and fruity drink that packs a punch;  ZUMA, an enduring Hong Kong favorite, offers the Equinox Bloom Martini, created by master perfumer, Olivier Cresp, this cocktail plays with the olfactory palette inspired by the delights of high tea and is a mix of Dekopon orange, Baileys and toasted bread essence. All eight cocktails are visually stunning, some being served in Absolut Elyx signature copper pineapples. The pineapple has been the international symbol of hospitality, friendship and a warm welcome for many years. Absolut Elyx has appropriated this warm symbol and emboldened it with copper, reminiscent of Elyx's distillation process, to house premium-cocktails, which offers drinkers the same warm welcome. 

While at Mott32, Evans, also advised on pairing Absolut Elyx with Chinese cuisine.  He asserted that due to the quality and texture of this single-estate vodka, it pairs uniquely well with classic dishes such as Crispy Abalone, Short Ribs, and Fried Rice. Lovers of Chinese cuisine and cocktails are encouraged to try these delicacies at Mott32, or at home after purchasing a bottle of handcrafted Absolut Elyx from Watson’s Wine.

HAVE A VERY SPIRITED HOLIDAY SEASON WITH: ABSOLUT VODKA, ABSOLUT ELYX, G.H. MUMM CHAMPAGNE, AND CHIVAS REGAL

Absolut Vodka, Absolut Elyx, G.H. Mumm Champagne, and Chivas Regal are providing the perfect gifts for partiers, luxury-seekers, risk-takers, and difference-makers

 This holiday season, new bottles from Absolut Vodka, Absolut Elyx, G.H. Mumm Champagne, and Chivas Regal are helping holiday-shoppers to cross names off their holiday shopping lists quicker than ever.

Absolut Vodka

Absolut introduces its latest limited edition bottle, Absolut Facet, a blue bottle featuring an asymmetrical design. The round edges of the Facet bottle have been cut into like a gem, creating a number of faces that catch the light in unique ways, symbolizing the many directions #AbsolutNights can take you. The aesthetic is reminiscent of spontaneous moments of nightlife magic, highlighting that the best nights happen out of the blue Absolut Facet is available with a free Absolut limited edition speaker at 7-11 (listed at HK$180)

Absolut Elyx

For the luxury-lovers, Absolut Elyx, bathed in its rustically elegant copper bottle, is a gift that is sure to please. Absolut Elyx is the world’s first vodka created specifically for sipping, and is the result of manual processes, authentic craftsmanship, and human supervision through every detail of production. 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; this ensures quality control and perfection in every detail. Absolut Elyx is available  from Watson’s Wine (listed at HK$458)

G.H. MUMM Champagne

In the spirit of celebration that has become its hallmark, G.H. Mumm Champagne has commissioned multi-award-winning designer Ross Lovegrove to design their most revolutionary bottle yet, Mumm Grand Cordon. Unveiled in Hong Kong in conjunction with the FIA Formula E Championship, the Mumm Grand Cordon bottle has no front label – instead, the G.H. Mumm signature and eagle emblem are printed in gold directly on the glass. The bottle is a reinterpretation of the famous Cordon Rouge red sash, which is celebrating its 140th anniversary this year. On Mumm Grand Cordon, the red sash is transformed into a genuine red ribbon, which is actually indented in the glass. The revolutionary new bottle is available at Watson’s Wine and Cuvees.com (listed at HK$438)

 Chivas Regal

Chivas Regal, the world’s first luxury Scotch whisky, has partnered with premium audio producers LSTN Sound Co., to craft unique whisky and music accessories to celebrate their shared passion for craftsmanship, style and generosity. The initiative – Generosity: Amplified – features a range of activity aimed to raise funds for Starkey Hearing Foundation, including an innovative limited edition Chivas 12 Year Old gift tin. The creative partnershiip between Chivas and LSTN Sound Co. has seen the creation of a limited-edition gift tin to house premium Scotch whisky Chivas 12 Year Old. Inspired by sound, and featuring images of deconstructed headphones the gift tin has been designed to create disruptive on-shelf presence with a new square-to-round shape.  Both Chivas and LSTN Sound Co. recognise the growing desire amongst modern gentlemen to seek authenticity and depth in both their lifestyle choices and purchase decisions, so a percentage of the profit from limited edition gift tin will be donated to Starkey Hearing Foundation - a pioneering charity that has provided more than 1.8 million hearing aids and care to people in need in the last 30 years. It is estimated that the partnership will give around 15,000 people the gift of hearing. The limited edition LISTN gift tin will be available at Wellcome and Marketplace by Jason’s (listed at HK$428)

HOLIDAY MENUS: UNUSUAL TO TRADITIONAL- FISHSTERIA, GIANDO, AND GIA TRATTORIA BRING A FESTIVE TASTE OF ITALY TO HONG KONG FOR THE HOLIDAYS

STARTING 20 DECEMBER, FISHSTERIA LAUNCHES THE FEAST OF THE SEVEN FISHES, GIANDO OFFERS IMAGINATIVE FESTIVE SPECIALS, AND GIA WARMS WITH A HOMEY ITALIAN FEAST

HONG KONG, 30 November 2016- Fishsteria, Giando, and Già Trattoria, three of Hong Kong’s most acclaimed Italian eateries, are offering three very unique festive experiences this holiday season. Ranging from unusual, with Fishsteria’s Feast of the Seven Fishes (HK$777) and Giando’s modern take on Black Truffles, to traditional with Già Trattoria’s Christmas set menu (HK$628), the three eateries have something to satisfy every palate this season.

FISHSTERIA: Feast of the Seven Fishes

20-27 December will see upscale Italian seafood restaurant, Fishsteria celebrating The Feast of the Seven Fishes. Unique in Hong Kong, this tradition originates from southern Italy, as a celebration that commemorates the vigil held in the wait for Christmas, when red meat is typically not consumed, but instead replaced with an abundance of seafood. At Fishsteria, the seven course set menu (HK$777 + 10% servc) features imaginative seafood dishes such as: Fried Oyster topped with Sea Urchin, Snow Crab topped Burrata and Tomatoes, Lobster Bisque, Linguini with Clams, Artichoke, Peppers, and Bottarga topped with Pine Nuts, a duo of sustainable cod: Bacalao (sourced from the North Pole) and roasted Tooth Fish (sourced from the South Pole), and finished with Panettone and homemade gelato.

GIANDO: Black Truffles, White Truffles, and Festive Dishes

Giando, located on picturesque Star Street, alongside their modern Italian A la Carte menu offers a bevvy of holiday specials, and dishes featuring Black and White Truffles. Special to Giando’s menu will be festive dishes including: Sicilian Prawn Carpaccio (HK$218), Jerusalem Artichoke Soup with Caviar and Chives (HK$168), Gnocchi in a Pumpkin and Cheese Fondue topped with Black Truffles (HK$348), Roasted Fillet of Cod Fish with Castelluccio Lentils and Parsley Sauce (HK$298), and an Italian favourite: Panettone with Mascarpone and Chestnut Cream. A rotating array of White and Black Truffle dishes will be served throughout the season, with the option to top-up any dish with White Truffle (HK$88/gram). Giando’s festive menu will be on offer Christmas Eve, Christmas Day, and New Years Eve.  

GIÀ TRATTORIA: Christmas Set Menu, Truffle Mondays, and NYE Fireworks

Già Trattoria, nestled in Fenwick Pier and boasting expansive views of Hong Kong’s Victoria Harbour, is dishing up rustic Italian fare this entire holiday season. For Christmas Day, guests will delight in a 4-course festive feast (HK$628 + 10% servc) featuring choices such as: Salmone Selvaggio Marinato Con Ricotta Infornata E Rape Rosse (Herb marinated wild salmon baked with spiced ricotta cheese and beetroot), Cappelletti In Brodo All’ Uso Di Romagna (Homemade cappelletti filled with capon meat, ricotta and parmigiano cooked in Christmas beef broth), Strozzapreti Con Vongole E Carciofi (Homemade hand-twisted pasta with clams and fresh artichoke), Filetto Di Branzino Con Finocchi Saltati E Salsa Verde (Pan-fried Orbetello sea bass fillet with sautéed fennel and salsa verde), Cotechino Natalizio Con Puré E Lenticchie Di Castelluccio (Pork meat cotechino served with mashed potato and lentils), and finished with Semifreddo Allo Zabaione Con Panettone E Salsa Al Cioccolato (Zabaione parfait with Italian panettone and chocolate sauce).

Truffle Mondays are also lending some festive flare to Già Trattoria, this December. Every Monday (6-9p) in the lead up to Christmas, Già offers a special truffle paired tasting menu, that diners can top up with Italian White Truffles for only HK$30 per gram. Upon entering the restaurant customers are able to purchase their own whole truffles (HK$30/gram) to be shaved tableside on their dishes of choice. The special Monday menu offers dishes such as Piedmont Beef Tartare (HK$188), Italian organic eggs (HK$188), Handmade Egg Taglioni (HK$198), and Veal Scaloppine with Marsala Wine Sauce and Wild Mushrooms (HK$268). Each carefully prepared dish may be topped tableside with the finest imported Italian White Truffles, for a very special price of HK$30 per gram.

NYE Fireworks will be on full display from Già Trattoria’s panoramic harbour front windows. The homey Italian restaurant will serve their standard A la Carte menu featuring dishes such as Italian Porter Chianina Beef (HK$1188, serves 2-4), Homemade Lasagna Bolognese(HK$158), and irresistible desserts like their traditional Tiramisu (HK$78). An advanced booking and minimum spend of HK$1,200 is required for tables staying after 8.30p. 

MASTER CHEF REI MASUDA TO HEAD SUSHI WAKON LOCATED IN THE NEW FOUR SEASONS KYOTO

Sushi Wakon opens in the luxe Four Seasons Hotel in Kyoto

October 2016, APAC: Wrapped in nature and nestled within the luxe new Four Seasons Hotel Kyoto, Sushi Wakon, embodies the essence and aesthetic of Kyoto’s illustrious history. Orchestrated by Master Chef Rei Masuda, a disciple of world-famous Master Jiro Ono, Sushi Wakon offers an exclusive dining experience where guests interact and watch as world-class chefs craft each stunning dish.

Decades of deep and strong relationships ensure that Sushi Wakon is able to source the world’s best quality ingredients from Tokyo’s iconic Tsukiji Fish Market, providing guests with the pinnacle of edomae style sushi experiences.

The exclusive dining room of Sushi Wakon is a lesson in understated elegance, where every detail is the vision of respected Japanese artisans and reflects the austere beauty and elegance of Japan. Stunning artworks and furnishings handcrafted by some of Japan’s most respected craftsman, ensure that Sushi Wakon is an exquisite space. The restaurant boasts a 10-seat hinoki wood sushi counter, complimented by two private rooms seating 8 or 4 guests. Four Seasons Hotel Kyoto is a brand-new 5-star hotel set amidst the historic district of temples and traditional Japanese architecture with an 800-year-old pond garden, Ikeniwa, at its heart. Sushi Wakon’s dining room overlooks the stunning and artistic Ikeniwa, a captivating view that permeates the restaurant with an air of tranquility.

Sushi Wakon is the vision of Master Chef Rei Masuda, a 36-year old sushi wunderkind described by Jiro Ono as having, “truly remarkable seasoning.” Masuda began his training at age 17 in Kokura’s famed Tenzushi before graduating culinary school, learning afterwards not just sushi but the fundamentals of Japanese cuisine at the Japanese restaurant Manso. After being awestruck by the cuisine at Sukiyabashi Jiro, Masuda was accepted to train under Jiro, where he spent nine years. In January 2014, he opened Sushi Masuda, in Omotesando, which, so far, has earned one Michelin star.

“Sushi is my passion and sharing this passion is my life’s mission. I am deeply honored to now be sharing my passion with guests at Sushi Wakon. The restaurant is a pristine canvas for the level of cuisine that my team and I provide,” said Chef Masuda.

Lunch is available daily (11.30-14:00), and the restaurant offers two for dinner (17:30/18:00-20:00, 20:30-22:30). Lunch delivers a sushi course of nigiri, soup, and dessert (18,000 yen), while dinner provides a full omakase experience featuring seasonal appetizers, nigiri sushi, soup and dessert (23,000 yen).

Masterful sushi chefs coupled with the finest ingredients from Japan, excellence in service and an intimate setting, promise to make Sushi Wakon a dining experience that shine above the rest. 

www.sushiwakon.com

THE TASTE OF LUXURY: NEW LOBSTER AND CRAB FOUR-COURSE MENUS NOW AVAILABLE AT FISHSTERIA

Hong Kong, 24 October 2016- Hong Kong’s foremost sustainable seafood restaurant, Fishsteria, is now offering a taste of luxury with new weekday (Monday-Thursday) Crab and weekend (Friday-Sunday) Lobster 4-course menus.  The nautical-inspired eatery, spanning two-floors on Wan Chai’s Queen’s Road East, has affirmed itself over the past year as a Hong Kong seafood mainstay, by offering sustainable wild-caught fish, innovative appetizers, and an array of crustaceans and oysters carefully sourced from Europe’s best waters.

Monday through Thursday diners will indulge in a multicourse crab feast (HK$528+ 10% svc) that begins a Crab Stracciatella Salad complimented by fresh crushed tomatoes and featuring succulent New Zealand snow crab, before continuing on to Crab Risotto with saffron and herbs, and a main course of Baked Alaskan King Crab Leg and Crispy Soft Crab with black truffle. The meal sweetly ends with a decadent and creamy White Chocolate Panna Cotta with cherry sauce and toasted almonds.  

Friday to Sunday offers a Lobster Tasting Menu (HK$728) starring Boston Lobsters that starts with a decadent Lobster and Caviar Burrata and fresh crushed tomato sauce, Classic Lobster Bisque with tarragon cream and then provides crustacean lovers a choice of Linguini with a Half Lobster cooked in brandy and tomato sauce or a Half Lobster Thermidor with porcini mushrooms and cream sauce. The finish of the meal is marked with the arrival of Cream Caramel with apple and caramel syrup.

Fishsteria is operated by Chef Gianni Caprioli, a renowned Hong Kong-based Italian chef notable for his commitment to sustainably sourcing extremely high quality ingredients. The restaurant features a quirky ground floor bar area that offers an array of innovative cocktails, fresh oysters, and a selection of seafood bread rolls making it an ideal venue for after-work gatherings and laid back get-togethers with friends. The first floor bathes guests in the casual elegance of white table linens and a refined nautical theme, ideal for meetings, date-nights, and family dinners.