SOCIALIZING REIMAGINED: A NEW LE BOUDOIR REAWAKENS THIS NOVEMBER

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

 

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

 

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

 

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

 

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

 

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

 

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

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

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

 

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

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

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

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

 

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

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

 

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

 

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

 

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

 

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

 

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

 

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

 

 

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

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

 

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

 

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

 

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

 

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

 

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

 

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

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ABSOLUT OFFERS CHANCES TO WIN A CUSTOMIZED LIMITED EDITION RAINBOW BOTTLE

 

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

 

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

 

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

 

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

 

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

 

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

 

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


AVION RESERVA 44 AND AÑEJO TEQUILAS NOW AVAILABLE EXCLUSIVELY AT PLAY

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

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

 

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

 

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

 

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

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

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

 

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

 

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

 

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

IMPOSSIBLE FOODS TAPS HONG KONG BASED BOUTIQUE AGENCY, STIR PUBLIC RELATIONS, TO LEAD THEIR INTERNATIONAL DEBUT

BILL GATES BACKED IMPOSSIBLE FOODS CHOOSES STIR PUBLIC RELATIONS FOR “DEPTH OF EXPERIENCE”, MARKET KNOWLEDGE, AND FLEXIBILITY


Impossible Foods is launching its award-winning Impossible Burger in Hong Kong and has selected boutique agency Stir Public Relations to spearhead their first ever international launch communications and events efforts.  

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

Hong Kong is the first place outside of the United States to feature the Impossible Burger, which cooks, smells and tastes like ground beef from cows but is made sustainably and entirely from plants. To date, Impossible Foods has raised more than US$300 million in funding, making it one of Silicon Valley’s fastest growing startups.

Ashley Geo, Impossible Foods’ Communications Manager says, “We chose to launch with Stir PR because of their depth of experience launching global brands in the Hong Kong market. We’ve been continuously impressed with their ability to seamlessly integrate into our team and bring the Impossible brand to life here — through well-executed events, campaigns, and experiences.”

The agency’s first project with the brand was executing launch media relations, a press conference, and a large-scale influencer event. At the launch events, it was announced that Impossible Foods is partnering with top Hong Kong chefs May Chow and Uwe Opocensky to introduce the city to their revolutionary plant-based meat. Stir Public Relations will also coordinate a press junket to the Impossible Foods headquarters in California, USA.

Stir PR was founded in December 2014 by Robin Smith, and has since successfully executed campaigns and events for global giants such as Absolut Vodka, GH Mumm Champagne, Chivas Regal, and more. The agency specializes in creative communications and events for restaurants, nightlife, and the food and beverage industry.

Smith began her career in the industry with iHeartRadio in the US, where over the course of a six-year career with the company, she launched campaigns for clients such as Bacardi, Coca-Cola, Yum! Brands and Kit Kat.


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Press Release

ELITE SAKES DEBUT ON THE GLOBAL WINE AUCTION MARKET

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

 

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

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

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

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

 

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

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

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

 

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

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

 

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

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

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

 

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

 

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

 

Press Release

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

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

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

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

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

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

Press Release

TREASURE TROVE OF FORGOTTEN 70s LIQUORS UNVEILED AT FISHSTERIA

A COLLECTION OF VINTAGE LIQUORS AND COCKTAILS NOW AVAILABLE AT FISHSTERA

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

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

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

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

Press Release

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

CREATIVE ABSOLUT COCKTAILS NOW ON OFFER FROM ABSOLUT INVITE FINALISTS

 

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

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

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

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

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

Press Release

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

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

 

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

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

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

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

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

Press Release

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

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

 

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

 

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

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

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

 

FISHSTERIA: Good Friday Seafood Specials, 14-17 April

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

 

 

MERCATO BY GIANDO: Easter Basket Treats and Iconic Italian Desserts

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

 

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

Press Release

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

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

 

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

 

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

 

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

 

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

 

Press Release

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.

 

 

 

Press Release

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.

 

Press Release

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). 

 

Press Release

’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.

 

Press Release

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.