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Digest Book Now: Antimo Maria Merone's Italian-Japanese Tasting Menu At Tatler Dining Kitchen

Book Now: Antimo Maria Merone's Italian-Japanese Tasting Menu At Tatler Dining Kitchen

Book Now: Antimo Maria Merone's Italian-Japanese Tasting Menu At Tatler Dining Kitchen
Nanohana, cavatelli, garlic, chilli (Photo: Mike Pickles for Tatler Dining)
By Charmaine Mok
By Charmaine Mok
March 29, 2021
Chapter 2, the second menu presented by the Italian chef at our restaurant space in Central, pays homage to the ingredients and dishes of Japan

If you haven’t been to Tatler Dining Kitchen at Haus, then certainly don’t miss this opportunity because menus like these do not come twice. For the past month, chef Antimo Maria Merone has brought energy and excitement to the dining scene with his inventive debut menu, Chapter 1, served at our restaurant space in Central; the sell out dinners, which are running from March 8 to April 3, were an intriguing love letter to the flavours and ingredients of the Cantonese kitchen. Described as a homage to Hong Kong, Merone’s Chapter 1 menu delighted us all with its clever fusion of Italian and Cantonese culinary traditions, with dishes such as fish maw imbued with the punchy flavours of puttanesca sauce, and little orbs of hazelnut mochi dumplings gently set in a hazelnut soup.

See also: An Italian-Chinese Tasting Menu By Chef Antimo Maria Merone At Tatler Dining Kitchen

Chef Antimo Maria Merone, formerly of the one-Michelin-starred 8 1/2 Otto e Mezzo Bombana Macau (Photo: Affa Chan for Tatler Dining)
Chef Antimo Maria Merone, formerly of the one-Michelin-starred 8 1/2 Otto e Mezzo Bombana Macau (Photo: Affa Chan for Tatler Dining)

While Chapter 1 is drawing to a close, it’s now time to make your bookings for the much anticipated Chapter 2 menu, which sees Merone shift focus to Japan as his inspiration point. “It’s all about Japanese ingredients, because they were among the first things to totally blow me away when I first arrived in Hong Kong,” Merone explains. “There were things I had never eaten before in my life until I came here 10 years ago.” Seafood, seasonal vegetables and tender shoots will feature in this spring menu, he continues. “It will explore the vegetables and fruits as well—I wanted to connect with that experience I had when I first arrived, so my menu will mostly use Japanese ingredients but still executed with an Italian taste.”

Merone’s Chapter 2 menu will run from April 13 to May 8, 2021 (Tuesday to Saturday only) and is priced at HK$1,380 per person (subject to booking fees and service charge). Reservations are open now, so don’t miss your chance to experience this one-of-a-kind menu that will not be replicated again.

Kurobuta pork, peperonata, sansho pepper (Photo: Mike Pickles for Tatler Dining)
Kurobuta pork, peperonata, sansho pepper (Photo: Mike Pickles for Tatler Dining)
Nanohana, cavatelli, garlic, chilli (Photo: Mike Pickles for Tatler Dining)
Nanohana, cavatelli, garlic, chilli (Photo: Mike Pickles for Tatler Dining)

Chapter 2

BITES
Ikura tart, egg salad, chives
Nasu eggplant parmigiana
Pickled kabu

DISHES
Fruit tomato, king crab, Amalfi lemon
Dashi, ricotta and bottarga tortellini
Nanohana, cavatelli, garlic, chilli
Madai, honey peas, spring onion
Kurobuta pork, peperonata, sancho pepper

SWEETS
Cucumber, yoghurt, apple, mint
Black beans, amarene, cocoa crisps

HK$1,380 / person 
* Subject to booking fee and service charge

Book Now

Tatler Dining Kitchen at Haus, G/F-1/F, Shop 38 & 40, 48 Queen’s Road Central, Central, Hong Kong

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Digest Tatler Dining Kitchen Tastemakers Antimo Maria Merone chef pop-up restaurant Haus Italian Japanese tasting menu

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