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

or email hkg.lph.mingcourt@langhamhotels.com

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
E-mail: nobuhongkong@interconti.com

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Breakaway - Fantastic Feasts in Thailand

Yesterday. the Hubs asked me what I wanted for my upcoming birthday. Nothing came to mind, really. No material object, at least, like a watch or bag or book….not even – horrors! – a spot of bling! I find that as the years go by, what I’d rather pull out all the stops on are experiences rather than material things; I’m happier spending on a luxury holiday (the only way to travel!), exquisite meals, a party with close friends and family. If I could spare the time, I’d travel to eat as well – short little getaways in Asia to experience great food, like these which I would jump on a plane right now for!

First thing I wanna experience is the Treepod Dining at the Thai resort of Soneva Kiri by Six Senses, in Koh Kood on the east coast of Thailand. Eating in comfort up in the canopy of the trees, this definitely ranks high up on my list of dinners with a difference! You first get into the rattan ‘bird’s nest’ at the bottom of the tree and as you settle into the deep cushions, the pod, with you and your guests, is slowly hoisted up the 16 feet into the native massang trees, opening up a view of the sea and rocky shore below. Dinner is served by your host, Khun Lek, who gets to you via a zip line, and is always on hand whenever you need to add to your order. Lunch and breakfast can be served here too, but one can imagine how absolutely gorgeous a sunset dinner in candlelight there can be. Plans are afoot to enable guests to travel by zip line to the pod as well.

Tel: +66 (0) 2631 9777

reservations-kiri@sixsenses.com

www.sixsenses.com/soneva-kiri

 

At luxe resort, Napasai in Koh Samui, six chefs from as many regional Orient-Express hotels and resorts are getting together between 23-25 February for a three-day gastronomic event in support for charity. Serving up their interpretation of regional cuisines are Napasai’s French Executive Chef Gilles Galli, Alexis Voisin of La Residence d'Angkor, Cambodia; Nicolas Reynard of La Residence Phou Vao, Luang Prabang, Laos; Iain Murray of The Governor's Residence, Yangon, Myanmar; Bansani Nawisamphan of Ubud Hanging Gardens, Ubud, Bali; and Michele Greggio of Jimbaran Puri Bali, Bali.

The programme starts on 23 Feb with a five-course dinner of Asian specialties by the chefs, followed by one of the most diverse South-East Asian buffets ever served in Koh Samui, and ends with a gala dinner on the final evening. Prices of these events are surprisingly inexpensive – from US$37 for dinner, and US$56 for the gala dinner! Profits go to Thailand's Foundation for Slum Child Care, under the Royal Patronage of HRH Princess Galyani. The Foundation supports almost 2,000 disadvantaged children through daycare centres, homes and community outreach to slum babies and infants. A three night stay at Napasai in a Seaview Villa starts from approximately US$406 per villa per night, including tax and daily breakfast for two.

Tel: 66 7742 9200

E-mail: info@napasai.com

http://www.napasai.com/

Over in the capital, two-Michelin star Chef Koji Shimomura of French restaurant, Édition Koji Shimomura is coming to The Sukothai Bangkok from 9-12 March to spread some culinary love. He’s known for sophisticated, modern and light French cuisine, which combines a little Japanese philosophy. It promises to be a really unique experience, as his menu – if any – doesn’t list any dishes. He picks the best ingredients he comes across each day, and customizes it for every diner, so you’ll end up with different dishes for each person across the restaurants. This is the specialised form of 'haute couture cuisine' he is known for. Fun, huh? His signature dish is ‘matodai fritter’. Light, crispy Kadaif, a fine spaghetti-like pastry, is used as a coating for the fritter, with broccoli cream and lemon jam underneath. Reservations essential!

Tel: 66 (0) 2344 8888

Email: promotions@sukhothai.com

http://www.sukhothai.com/

- Ee Waun

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