Thursday, 17 February 2011

Binge - One Night, Three Chefs

Can you really do three men in one evening? Here's a deal that gets you there and in your personal limo too!

The next time you potter off to Hong Kong with the girls, make a reservation for a five-Michelin-starred eating safari for some necessary indulgence. (Yeah, sorry - not as kinky as it actually sounded...but no less delicious.) Three of Hong Kong’s Michelin starred Cantonese restaurants, together with their masterchefs, have combine woks to serve up a meal across three destinations.

Travelling in your personal limo, the first stop for dins is Yat Tung Heen in Wanchai where you’ll start the menu with suckling pig and deep-fried pumpkin with pomelo sauce served with pancakes, deep-fried prawns with goose liver and honey-roasted glazed duck breast, and steamed beancurd with crab claw in crab roe sauce.

Then it’s off to The LanghamT’ang Court in Tsim Sha Tsui for stewed crab claw with black truffle mushrooms, stir-fried lobster with spring onions, red onions and shallots and baked seafood rice with cream sauce in crab shell. And finally, end off at the hotel’s two-Michelin-starred Ming Court with giant garoupa stuffed with shrimp paste, crispy boneless chicken with fried Yunnan ham and walnuts, and baked rice with diced abalone and cheese. Squeeze in some Chinese petit fours, and you’re finally done!

What makes this experience even more fun is that you’ll get to meet the masterchefs of each restaurant before you settle down to eat.

That’s a pretty special night on the town, isn’t it? Plus I guess you could bring your own bubbly?

A minimum reservation of two guests is required. And be prepared to fork over HK$1,880 per person.

For reservations and inquiries, call Ming Court at +852 3552 3300

NOBU In Town
Still on the topic of star spangled men, Nobu Matsuhisa will be back at NOBU InterContinental Hong Kong from 17-19 March with his friend, Guest Chef Yasajima Sasajima known for his blend of Italian-Japanese cuisine served up at the latter’s Il Ghiottone restaurants in Kyoto and Tokyo.

They’ll be collaborating to bring diners a special 8-course Omakase menu (HK$1,288+) where courses alternate between Chef Sasajima’s Italian-Japanese and Nobu-san’s mod-Jap dishes.

Expect to feast on Sasajima’s light smoked Lobster and Potato Potage, Fresh Salmon Confit, Asparagus & Ikura (Salmon roe) Salad; Japanese Wagyu Beef Tagliata with Kale, daikon cake and tapenade; and for dessert, Matcha Tiramisu & Kuromame Catalanai.

Nobu himself will be offering yummies like kue (seasonal Japanese garoupa) sashimi with blood orange and caviar; soup with bamboo shoots and sakura ebi shinjyo (seasonal small shrimp from Japan cooked in cherry blossoms), and peanut crumble, Nobu beer ice cream and jasmine peach soup. This menu is available from 17-31 March, with a sake pairing option at HK$1,688+.

There’s also a la carte options for the delicate eaters. On 17-19 March, taste Chef Sasajima signature a la carte dishes such as his most famous dish – Uni and bamboo shoot spaghetti with kinome (HK$320); crab and yellowtail leek carbonara (HK$238); and minced pork, brussel sprouts and white azuki bean risotto (HK$228).

Second Floor, InterContinental Hong Kong
18 Salisbury Road, Kowloon, Hong Kong
Tel: (852) 2313-2323


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