Where to eat and drink in January
A star-studded affair for Chef Guillaume Galliot’s 20th Anniversary in Asia
The much-celebrated Executive Chef Guillaume Galliot of Three-Michelin-starred French restaurant Caprice celebrates 20 years in Asia with a series of menus in collaboration with 26 world-renowned chefs who between them, hold more than 30 Michelin stars.
From January 17 to 20, Chef Guillaume and his team will work alongside the guest chefs to offer a unique series of dining experiences.
“I am both thrilled and humbled to be joined by esteemed chefs from around the world in celebrating this milestone of my culinary journey in Asia. They are all good friends whom I have the pleasure of meeting along the way. Together at Caprice, we celebrate friendship and share our passion for cooking while inspiring one another to greater heights on this adventure,” says Chef Guillaume.
During the four-night event, Chef Guillaume will be collaborating with six chefs each night to create a special tasting menu focusing on the interplay of diverse culinary traditions and flavours.
Chef Guillaume joined Caprice in 2017; prior to which, he worked in Singapore, Beijing and Macau. Caprice was elevated to three stars in the Michelin Guide Hong Kong and Macau 2019 and has retained this status for five consecutive years.
The menu costs $3,988 per person and the chef line-up is as follows;
January 17
- Mathias and Thomas Sühring, Sühring, Bangkok
- Christophe Hay, Fleur de Loire, Blois
- Jacques and Laurent Pourcel, Jardin des Sens, Montpellier
- Bruno Verjus, Table – Bruno Verjus, Paris
- Vicky Lau, Tate Dining Room, Hong Kong
- Yann Riedmuller, Caprice, Hong Kong
January 18
- Nicolas Lebec, Villa le Bec, Shanghai
- Adrien Castillo, Racines, Hong Kong
- Sergio Herman, Belgium
- Julien Tongourian, Robuchon, Hong Kong and Macau
- Vivien Sonzogni, Le Parc, Besancon
- Suveg Kavatkar, Caprice, Hong Kong
January 19
- Arnaud Dunand, Maison Dunand, Bangkok
- Wilfrid Hocquet, Blue by Alain Ducasse, Bangkok
- Julien Royer, Odette, Singapore
- David Rathgeber, L’assiette, Paris
- Emmanuel Renaut, Le Flocons de Sel, Megeve
- Nicolas Lambert, Four Seasons Hotels Dubai
January 20
- Jean-Charles Dubois, Racines, Sofitel, Singapore
- Vicky Cheng, VEA, Hong Kong
- Ton Thitid Tassanakajohn, Le Du, Bangkok
- Dej Kewkacha, Kyo Bar, Bangkok
- Riccardo La Perna, 8½ Otto e Mezzo BOMBANA, Macau
- Gaëtan Evrard, L’Evidence, Montbazon
Caprice, Podium 6, Four Seasons Hotel Hong Kong, 8 Finance Street Central, 3196 8860
MICHELIN-ranked The Pizza Bar on 38th returns to The Landmark Mandarin Oriental
The world-renowned The Pizza Bar on 38th from Mandarin Oriental, Tokyo, returns as a pop-up at The Landmark Mandarin Oriental, Hong Kong, later this month.
Featuring ‘MICHELIN Guide Tokyo’ recommended pizzas, Executive Chef Daniele Cason transforms the Private Dining Room at LMO into a sizzling, highly-anticipated pizza bar serving authentic gourmet pizza straight from the oven from January 15 to 28.
The Pizza Bar on 38th is known for its light and more digestible crust; the pizza dough uses Italian organic flour with the perfect ratio of a gram of yeast in contrast to 80% water for a 48-hour fermentation.
The Pizza Bar on 38th has won numerous accolades throughout the years, including the highest rating, “Three Slices of Pizza”, in Gambero Rosso (2020-2024), and most recently featuring in 80th position in Asia’s 50 Best Restaurants. Seasonal toppings will include Japanese Yellow and Purple Cauliflower and Fresh Mountain Vegetables.
The Pizza Bar on 38th will be open for lunch from 11.30am to 1.30pm and 1.45pm to 3.45pm and dinner from 6pm to 8pm and 8.15pm to 10.15pm. A signature ‘degustation’ menu will include one starter, seven slices of signature gourmet pizzas, and one dessert. Weekday lunch costs $838 per person, while weekend lunch and daily dinner cost $1,338 per person with optional wine pairing.
Reservations are open now at http://sevn.ly/x6VP1iRe.
The Pizza Bar on 38th Pop-Up, 7/F, The Landmark Mandarin Oriental, LANDMARK
Black Series returns with Michelin star experiences for exceptional value
Black Sheep brings back its much-loved line-up of curated menus featuring signature dishes at an exceptional value across all of its restaurants.
Guests can experience Black Series menus at Michelin starred BELON priced from $1,188 and New Punjab Club from $398.
Magistracy Dining Room serves a menu of timeless British classics from $658 while usually walk-in only pizzerias FALCONE and Chôm Chôm will be available for booking exclusively for this series with menus priced from $258 and $298 respectively.
Black Series will run from January 25 until February 4, bookings open on 19 January. Guests must book in advance at blackseries.com.hk.
Asia’s 50 Best Restaurants heads to Seoul
Seoul in South Korea is set to host the regional culinary event programme of the year on March 26 when it plays host to Asia’s 50 Best Restaurants 2024 awards. This edition of Asia’s 50 Best Restaurants marks the first time the awards will be held in the vibrant Korean capital, whose gastronomic credentials have continued to grow and rise in popularity year on year.
William Drew, Director of Content for Asia’s 50 Best Restaurants, says: “We are thrilled to head to South Korea as we announce Seoul as the host location for the Asia’s 50 Best Restaurants 2024 awards programme in March. Seoul has long been establishing itself as a culinary hotspot within Asia and to an international audience. We cannot wait to gather the Asia restaurant community together in this thriving city for the first time to celebrate the very best in gastronomy.”
The Asia’s 50 Best Restaurants 2023 awards ceremony, held in Singapore, saw Le Du, Bangkok, named The Best Restaurant in Asia for the first time.
50 Best continues to use its global platform to highlight even more noteworthy restaurants, bars and hotels worldwide. Find out more about Asia’s 50 Best Restaurants here and stay tuned to hongkongliving.com for pre-event coverage and unveiling of the results in March.
Shake Shack welcomes the Year of the Dragon with Hot Honey Chicken menu
Head to Shake Shack to try the new limited edition Hot Honey Chicken menu, which is available until April 1.
In celebration of the Year of the Dragon, the Hot Honey Chicken menu includes a spin on the classic Chicken Shack, the Hot Honey Chicken Burger with hot honey-glazed crispy chicken topped with the Shack’s cabbage and green apple slaw on a toasted potato bun. There are also crispy Hot Honey Chicken Bites, served with Hot Honey sauce on the side and perfect for sharing. Chicken served at Shake Shack is 100% all-natural and hand-breaded with no antibiotics and hormones.
Starting January 22, guests can also receive Shake Shack’s limited edition red packets with the order of any Hot Honey Chicken menu items. The menu is also available for delivery.
Shake Shack, locations across Hong Kong, shakeshack.com.hk
Pirata Group’s RE-MIX Four Hands Dinners returns
January 11 sees the return of Pirata Group’s RE-MIX Four Hands Dinners. Until March 16, diners can enjoy a series of inventive menus that fuse diverse cuisines co-created by Pirata Group executive chefs.
Pirata RE-MIX unfolds weekly, presenting six distinct collaborations, from the intertwining of Indian and Italian influences to the blending of Japanese and Spanish culinary traditions.
First up, Chaiwala and Pici Pasta Bar will join forces to weave the vibrant flavours of Italian and Indian cuisines with a four-course menu priced at $398 per person, including Gunpowder Scallops with saffron butter and caviar and Orecchiette Keema Masala.
On 18 and 25 January, Pirata and Tokyolima will collaborate on an exclusive menu priced at $568 per person. The team presents a menu featuring dishes like Saltado de Mariscos Risotto and Tiramisu in Bachiche style.
Stay tuned for collaborations in February and March.
Pâtisserie Millefeuille brings the Parisian spirit to Central
Head to the newly-opened Pâtisserie Millefeuille in Soho for the freshest pastries this side of Paris. Having dedicated the last 30 years to the art of pastry-making, Pastry Chef Lionel Bodros promises to deliver the most authentic pâtisserie experience to Hongkongers. His pièce de résistance, Mini Millefeuilles which come in four flavours, are already causing quite a stir. There are also light and fluffy madeleines, tangy lemon tarts and an equally impressive selection of savoury sandwiches.
Pâtisserie Millefeuille is open Tuesday to Saturday from 11.30am to 7.30pm at 16A Staunton Street, Central. patisseriemillefeuille.com
One MICHELIN-starred ESTRO collaborates with Tokyo’s Bvlgari Il Ristorante Luca Fantin
Renowned one MICHELIN-starred Italian fine-dining restaurant ESTRO kicks off 2024 with an exclusive collaboration with Tokyo’s Bvlgari Il Ristorante Luca Fantin by acclaimed Chef Luca Fantin.
On January 25-26, ESTRO co-owner and Chef Antimo Maria Merone will join hands with Chef Luca Fantin to present an eight-course dinner menu and a six-course lunch menu, focusing on seafood.
The menu, priced at $2,880 per person for dinner and $1,880 per person for lunch, includes dishes specially created for this event and some of Luca’s signature dishes from Tokyo. “I am thrilled to bring Bvlgari Il Ristorante Luca Fantin to the vibrant city of Hong Kong. This collaboration with Chef Antimo at ESTRO celebrates our friendship and shared passion for culinary artistry, promising an unparalleled dining experience for our guests,” says Chef Luca Fantin.
ESTRO, Level 2, 1 Duddell Street, Central, www.estro.hk
Que sera, sera Sevva
After sixteen fabulous years, one of Hong Kong’s most iconic restaurants will close when its lease ends in May 2024.
Opened in 2008 by Ms Bonnae Gokson, Sevva attracted a slew of international guests, including David Beckham, Pharrell Williams and Bill Clinton.
The dining hotspot has continually redefined the art of entertaining in Hong Kong under the watchful eye of founder and proprietor Bonnae Gokson. Over the years, Sevva has been voted the World’s Healthiest Restaurant by Bupa Global in 2017, with a menu encompassing traditional regional Asian cuisines and delicate Western dining dishes inspired by Ms Gokson’s travel experiences.
More than just a restaurant or bar, SEVVA is in a class of its own, redefining warmth and chic glamour; it will live on in the hearts of Hongkongers.
SEVVA will host a starry soirée in early 2024 to celebrate its storied past. Details of these will be announced here soon.
Pirata Group’s 10th anniversary Italian getaway
Guests who enjoy any regular set lunch, brunch or dinner at Pirata Group restaurants between January 10 to February 13 will be invited to enter a draw to win a trip for two to the Tuscan countryside in Italy, including return airfares from Hong Kong. The lucky draw, in collaboration with Italian winemaker Castello Banfi, and ASC Fine Wines is part of the Group’s 10th anniversary celebrations. Within the promotion period, a calendar of activities across the Group’s restaurants include wine dinners, chef collaborations, bbq & wine buffets, brunch experiences and more. To view the full New Year calendar, visit piratagroup.hk/new-year-adventure.
Posso’s Pasta Workshops
Fresh from celebrating its second birthday, neighbourhood Italian restaurant Posso has launched a series of pasta workshops led by Chef-Owner Max Wong.
Posso’s new Pasta Workshop Series brings laughter and learning to a delightfully boozy Sunday afternoon pasta class. Guests at these fun and engaging workshops will embark on a journey to craft the perfect cappelletti. Free-flowing wines and Italian bites set the ideal atmosphere for culinary creativity to flow.
During the workshop, participants don’t merely acquire culinary skills; they also take home a piece of Posso. Handmade pasta, ready to be transformed in the comfort of their kitchens, becomes a cherished memento of the day and a thoughtfully prepared goodie bag brimming with Posso’s signature dried pasta, a signature recipe. For the first ten classes, all attendees will receive a 15% off lunch coupon.
The workshops are conducted in English and Cantonese and are priced at $950 per person. Class slots are available from 12 pm to 3 pm and 4 pm to 7 pm.
Posso, 12 Kau U Fong, Sheung Wan
