The Weekly Dish: Let The Year 2020 Begin Anew
As winter's holiday season ends, we welcome the arrival of 2020 with an all-new array of food celebrations from new concepts to four-hands collaborations. Mark your calendars and savour every bite the year 2020 is ready to offer.
Pirata Group Presents The Pizza Project
What: After extending the Pici brand across town covering Tsim Sha Tsui, Shatin, and Lai Chi Kok, Pirata Group is starting the year 2020 with The Pizza Project, a brand new pizzeria concept created by the group’s veteran chefs Andrea Viglione and Davide Borin, together with Pici’s operation manager Nacho Lopez. The trio is launching the new pizzeria concept on Peel Street with a street party mid-January, 2020. The menu will follow the simple one-page concept as the group’s popular pasta-oriented establishment, showcasing fresh starters from the season’s best with a selection of pizzas.
When: January 14, 2020.
Where: The Pizza Project, G/F, 26 Peel Street, Central, Hong Kong
Dang Wen Li by Dominique Ansel
What: Dominique Ansel, aka the ‘Cronut King’ is finally opening his first outpost in Hong Kong. Titled Dang Wen Li, the new pastry mecca is set to open on January 7, 2020, as the award-winning pastry chef presents bespoke designs of new creations custom-designed for the Hong Kong market. You have seen them resembling curried fish balls, juice box of lemon tea, and a giant macaroni-shaped cake with shreds of ‘ham’, all to invoke the nostalgic connection of Hong Kong’s iconic local staples. Cronut lovers may be disappointed without Ansel’s signature pastry for sale in Hong Kong, but rest assured his DKA kouign amanns will help spark joy as soon as the pastry shop opens at Tsim Sha Tsui’s Harbour City arcade.
When: January 7, 2020.
Where: Dang Wen Li by Dominique Ansel, Shop OT G63A, G/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui, Hong Kong.
Ying Jee Club's New A La Carte Menu
What: Since its opening in August 2017, Ying Jee Club has been picking up momentum with executive chef Siu Hin-Chi’s mastery in creating impressive Cantonese delights such as his signature steamed king prawn with egg whites and crab coral. This winter, the restaurant is renewing its a la carte menu featuring 30 all-new dishes. Highlights notably include marinated beef shin in homemade spicy sauce with wasabi shrimps; braised tofu with bamboo pith, shrimp paste and crab coral; and winter-warming double-boiled silky chicken with sea whelks and matsutake mushrooms.
When: Available now.
Where: Ying Jee Club, G05, 107-108 Nexxus Building, 41 Connaught Road, Central, Hong Kong; +852 2801 6882
La Rambla x Chele Gonzalez Four Hands Dinner
What: For two nights in January 2020, Manila’s visionary chef Chele Gonzalez is heading to Hong Kong for a four-hands collaboration with La Rambla’s chef Ferran Tadeo. Gonzalez is set to showcase offerings from Enye by Chele, his new Spanish-Filipino restaurant in Cebu, The Philippines. The pair of chefs will create a collaboration menu titled ‘when Spanish meets Southeast Asia’, where guests can indulge in a handful of snack items, followed by mains such as gazpacho ice cream with ceviche; carabineros brothy rice; baby squid ink blood sausage; and grilled Ozaki beef with boletus emulsion, foie and potato cake. The four-hands collaboration tasting menu is limited to a total of 50 guests between two nights, priced at HK$1,780 per person.
When: January 7 and 8, 2020.
Where: La Rambla, Shops 3071-3073, 3/F, IFC Mall, Central, Hong Kong; +852 2661 1161
Whisk x Restau K Yamauchi Collaboration Dinner
What: Whisk at The Mira is welcoming the new year with a two-night exclusive collaboration dinner featuring resident chef Oliver Li with chef Kenichiro Yamauchi of Nagoya’s Restau K Yamauchi. Highlighting both chefs extensive expertise in contemporary French cuisine and its techniques, Yamauchi’s Hong Kong appearance will bring his inventive courses such as squid ink amazake with sea urchin; as well as Kobujime wagyu beef in perfumed pie served in a consommé with potato puree, seaweed and leeks. Li’s collaboration menu offerings include the debut of three of his dishes, including asparagus ‘tofu’ with razor clam; wood pigeon with 20 root vegetables; and fromage with matsu kinoko. The eight-course four-hands dinner menu is available during dinner service, and is priced at HK$1,388 per person, with an optional wine and cocktail pairing at any additional HK$380 per person.
When: January 16 and 17, 2020
Where: Whisk, 5/F, The Mira Hong Kong, Mira Place, 118-130 Nathan Road, Tsim Sha Tsui, Kowloon; +852 2315 5999