A Korean-style Chinese New Year Feast, Italian hotpot and a British pop-up are just some of the bigger event happening this fortnight
Welcome to The Weekly Dish, where our team gathers the most exciting dining events happening around town. This fortnight, start the Year of the Rooster with ideas from all over the world, from street-food inspired cocktails to Italian hotpot.
Red Rooster Feast by Sook
What: Lifestyle brand Sook is celebrating the arrival of the Year of the Rooster with an auspicious New Year feast. The joyous celebration will feature a Korean-Chinese feast from Sook, paired with sweet treats from The Plantation and celebrated bar Ping Pong 129 for bespoke gin cocktails. The feast is priced at HK$800 per person, and reservations can be made by emailing info@pingpong129.com
Where: Ping Pong 129, L/G Nam Cheong House, 129 Second Street, Sai Ying Pun
When: February 7 and February 8 from 8pm onwards
Street Food-Inspired Cocktails at The Woods
What: Creative cocktail bar The Woods is embracing local food heritage in its upcoming prix fixe menu, featuring cocktails paired with nibbles from the Hong Kong night markets. Look out for skewers and barbecued meats with beverages designed for an excellent pairing, served at the eight-seat long bar transformed into four stalls—created specially to celebrate this new cocktail menu, with local accents such as red market lamps.
Where: The Woods, 17 Hollywood Road, Central, +852 2522 0281
When: February 14, 2017 onwards
Ritz-Carlton’s German Chef’s Table
What: Ritz-Carlton’s executive chef and German-native Peter Find is launching a new chef’s table for the luxury hotel, featuring a new six-course menu of offerings inspired by chef Find’s upbringing. The flavours of Germany are wreathed with contemporary approach and refined presentation and techniques when it comes to the preparation. Guests can expect exclusive plates such as brown shrimp salad with herbs and pumpernickel, and pork pate with herring fish and granny smith, among other German flavours. The new chef table experience is priced at HK$16,000 for eight guests, complete with the hotel’s sommelier’s recommendations for wine pairing.
Where: The Ritz-Carlton Hong Kong, 102/F, The Ritz-Carlton, Hong Kong, ICC, 1 Austin Road West, West Kowloon, Hong Kong; +852 2263 2270
When: Available now
Green Butcher: Rhoda x Grassroots Pantry Dinner
What: Chef Nathan Green of Rhoda is joining Grassroots Pantry’s ‘The Collective Table’ series for a one-night dinner event. The vegetarian restaurant’s executive chef-owner Peggy Chan will collaborate with chef Green to prepare a zero-waste approach vegetarian menu featuring six courses such as spiced cauliflower and slow-cooked egg, teff gnocchi with walnut pesto and pear mousse and nut brittle. The special dinner takes place at Grassroots Pantry and is priced at HK$680 per person.
Where: Grassroots Pantry, 108 Hollywood Road, G/F, Shop D, Central; +852 2873 3353
When: February 22, 2017
Hotpot Goes Italian at Linguini Fini
What: Hotpots are best for social gatherings, and this month, Linguini Fini is adding an Italian twist to the Chinese hot pot, featuring a creative Italian twist. Guests can choose from a number of Western soup bases such as the Italian wedding soup and Arthur Ave spicy clam broth, followed by a range of local organic vegetables and a chef’s selection of fresh meats. The Italian hot pot is available for a la carte as well as set menus starting at HK$429. Advanced reservations and orders are strongly suggested.
Where: Linguini Fini, 49 Elgin Street, Central; +852 2387 6338
When: Available now
Sexy Fish Pops Up at Test Kitchen
What: London’s Sexy Fish restaurant is the latest pop-up at Test Kitchen this month. Ben Orpwood, the restaurant’s original launch chef will stage in Sai Ying Pun with a special wine-pairing menu. Orpwood previously worked at Zuma London, where he met chef Michael Hoepfl of Berlin’s Pauly Saal restaurant. Together, they will prepare the 10-course tasting menu for this month’s event. Guests can expect a clash of styles from Orpwood’s Japanese to Hopeful’s German. The menu will showcase strong seasonality and rich textures in courses such as uni crackers and tomato, Kumamoto oysters with granny smith mignonette, razor clams, pickled nashi pear with shiso and wasabi, and roast pigeon with asparagus, smoked emulsion, and roasted hazelnuts, and more. The prix fixe wine-pairing menu is priced at HK$1,380 per person. Tickets are available here.
Where: Test Kitchen, Shop 3, 158 A Connaught Road West, Sai Ying Pun
When: February 9 –12, 2017