Thursday, 30 December 2010

Binge - Concept Dining in Hong Kong

Hong Kong is really where the spirit of innovation thrives. You can always expect to be surprised when it comes to new ways of enjoying life and here are a few in the dining department that we discovered recently.
Smuggle an invitation into a stranger's home. Yes, you can do that by just checking your palette into Philia HOME, a new venue for private house and dinner parties. The 'house party" concept is not new but the idea of going to a strangers home for a meal where you don't quite know what to expect is intriguing especially when the venue is a chic upmarket home, with warm decorations, a spacious open kitchen, a comfortable and stylish lounge, elegant dining room with a spacious terrace, all in the mid-levels. 
Opened and operated by Winnie Lam who is partnered by renowned local Chef Leo Kam who has worked in the Michelin star kitchens of some of the world's best culinary masters including Gordon Ramsay and Nobu Matsuhisa, the two present cuisine with a Japanese influence in a venue that can be hired for anything from  a  romantic dinner, birthday, anniversary celebration, DJ parties, to more corporate functions including brain-storming sessions that include  lunch meetings, or product launches.  
The venue even hosts art exhibitions showcasing local talents monthly. Philia HOME  is at G/F, 5 U Lam Terrace, Central, Hong Kong at +852 2147 2389 or see:

Ever eaten a slab of Argentinian steak and pray tell, what would the difference be between this and some of the good ol' US, Aussie and Japanese wagyu that your palette has become so accustomed to. 

Find out at Tango, Argentinian Steak House at 77 Wyndham Street, Central serving prime cuts of beef over a traditional open fired oven matched by an impressive Argentinian wine list. Expect uncomplicated flavours, natural ingredients and of course, beef from La Pampa, the world’s most famous grazing pasture. Look out for the Parrilla fireplace where meats are grilled over aromatic wood flames. Order prime quality Argentinian rump, fillet, sirloin, rib eye, skirt or ribs are from grass fed sustainable beef, hand selected from a source ranch. Mains are complemented by quintessential Argentinian empanada, appetizers, salads and pastas, including a selection of zesty seafood ceviche and unashamedly self-indulgent desserts.Also on the menu are lamb, chicken and salmon options, plus vegetarian side dishes. The Chef Ignacio Elizondo trained under Daniel Boulud the Chef-Owner of a number of award-winning Michelin star restaurants in New York. 
Drop by Podium 4 and 5 of the World Trade Centre in Causeway Bay and there is a new 15,000 sq foot dining destination that comprises the Hooray Bar and Restaurant, Teppanyaki Kaiko and Carousel Fine Cake and Pastries. 

Hooray Bar and Restaurant at tel: +852 2895 0885 is all about the intricacies of Italian-Japanese fare. Chef Ono Toshiharu, Executive Chef of the restaurant, was the owner of the acclaimed Japanese restaurant “San San Trois” founded in 1999 and prior to that, the Executive Chef of the renowned Nadaman of Island Shangri-la for eight years and before that Nadaman in Japan for four years. 
His signature dishes include: Miso Baked Eggplant, Jellied Eggplant and Tempura Eggplant ($85)Egg Custard, Crab Meat,Sea Urchin and Herring Caviar ($128)Miso Chicken, Sweet Corn, Shiitake Mushrooms, Chili and Bonito Flakes ($138)Scallops, Enoki Mushrooms, Flyer Fish Roe and Creamy Spicy Sauce ($168)Wild Mushroom Yam Cake, Pickled Mustard Greens and Ginger Soya Syrup ($178)Miso Baked Chilean Sea Bass, Truffle Butter and Fried Soy Bean Curd ($198); and Grilled US Kurobuta Pork Chop, Ginger Pumpkin and Avocado Corn Salsa ($230)

You can also enjoy Oysters from $20 each with wine and champagne or Japanese snacks from the six tailor-made cooking trolleys at the 180-seating outdoor terrace.  
Teppanyaki Kaiko at tel: +852 2895 0855 follows the success of its flagship outlet, Teppanyaki Kaika, at The ONE, Tsimshatsui. This all-new eatery presents the truly authentic delicacies at affordable prices, targeting the vibrant younger diners. Over half of the 60-seating dining areas are overlooking Victoria Harbour which has provided a perfect backdrop for the chefs to showcase their cooking skills. The interior is decorated with the natural pine and the bamboo-like tile imported from Japan, oozing a sense of traditional “zen” atmosphere. 
Must-tries include Steamed Egg with Sea Urchin and Foie Gras ($68), Teppanyaki Tofu with Sesame Sauce ($80), Teppanyaki King Prawn with Cod Roe ($160), Japanese Choshu Chicken ($160), Kagoshima Kurobuta Pork Rolled with Asparagus ($180)

Finally, Carousel Fine Cake and Pastries at tel: +852 2895 0299 offers well-presented cakes and pastries, fancy and glamorous décor with must tries like the Raspberry Macaroon, Chocolate Banana Ball and Honey and Blueberry Mousse Cake  innovatively created by one of Hong Kong’s top pâtissiers Leung Tung Shing, Executive Pastry Chef of Carousel Fine Cake and Pastries. Being one of the top 20 pâtissiers in Hong Kong, Chef Leung was the Executive Pastry Chef of Aberdeen Marina Club and has served a number of renowned eateries in town including Mandarin Oriental Hong Kong and Grand Stanford InterContinental Hong Kong. 
- Elaine


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