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JourneysWhat To Book During The Ritz-Carlton’s Stellar Dining Series In September And October 2019

What To Book During The Ritz-Carlton’s Stellar Dining Series In September And October 2019

What To Book During The Ritz-Carlton’s Stellar Dining Series In September And October 2019
By Hong Kong Tatler
August 13, 2019
THE RITZ-CARLTON FOCUS
Back for a second year, the luxury hotel’s star-studded line-up of award-winning chef dinners and mixology sessions offers a galaxy of exceptional dining experiences

What do Tokyo, Kyoto and Guangzhou have in common? Apart from intriguing culinary scenes, these three destinations will host the second edition of The Ritz-Carlton’s Stellar Dining Series—a star-studded programme linking up the finest chefs and mixologists for a limited period in September and October. It follows a successful inaugural event that saw talent collaborating across four cities—Hong Kong, Singapore, Osaka and Beijing—and this year the hotel brand has stepped it up with an even more enticing line-up of unforgettable events targeted at discerning food lovers hungry for a unique gastronomic journey.

 

The constellation of culinary experiences is vast and diverse: with seven Michelin-awarded restaurant chefs and mixologists leading the charge, each hotel will present a combination of six-hands dinners, workshops and masterclasses, wine pairings, and cocktail creations that are designed to dazzle.

Below, we highlight several of the events happening at each property—for the full list and itinerary, please visit www.ritzcarlton-stellardining.com

September 11-15: The Ritz-Carlton, Tokyo

Chef Christophe Gibert's duck foie gras terrine with red wine jelly, gingerbread and sherry vinegar (Photo: The Ritz-Carlton)
Chef Christophe Gibert's duck foie gras terrine with red wine jelly, gingerbread and sherry vinegar (Photo: The Ritz-Carlton)

Don’t miss: Head up to Azure 45 on September 13 and 14 for a dazzling display of culinary prowess as chef Shintaro Miyazaki is joined by chef Erlantz Gorostiza of the two Michelin-starred M.B (Martin Berasategui) in The Ritz-Carlton, Abama and chef Christophe Gibert of one Michelin-starred La Baie at The Ritz-Carlton, Osaka; together they will collaborate on a nine-course six-hands dinner highlighting exceptional ingredients and innovative techniques. The trio have worked together to present various amuse bouche designed to represent their individual talents and points of view: chef Gorostiza presents a take on a Spanish classic with "paella cracker", while chef Gibert creates botan prawn tartare with basi blancmange, salted lemon and caviar, and chef Miyazaki showcases a turnip consomme with yuzu and Provence olive oil. Other highlights include chef Gibert's signature duck foie gras terrine with red wine jelly, gingerbread and sherry vinegar. 

Also look out for: Hongkongers will be familiar with fromagier Jeremy Evrard, who will be hosting an exclusive cheese workshop on September 15. Grab the chance to taste eight unique cheeses—from Perail de Brebis, a soft cheese from Aveyron, to a 26-month aged mimolette. The cheese will also be paired with beverages.

September 18-19: The Ritz-Carlton, Kyoto

Erlantz Gorostiza's famed truffle gelatin dish (Photo: The Ritz-Carlton)
Erlantz Gorostiza's famed truffle gelatin dish (Photo: The Ritz-Carlton)

Don’t miss: Legendary Basque chef Erlantz Gorostiza heads up the two Michelin-starred M.B (Martin Berasategui) in The Ritz-Carlton, Abama, and he will be collaborating with La Locanda’s Katsuhito Inoue for an eight-course four-hands dinner combining the powerful trio of Japanese, Italian and Spanish cuisines. Don’t miss the chance to try Gorostiza’s signature “truffle gelatin on the bed of smooth foie-gras cream with sweet and salty touch” while Inoue will present intriguing fusion dishes such as kinki acqua pazza, where the prized Japanese fish is gently poached in a light herbed broth.

Also look out for: An Autumnal Tempura Dinner by chef Kenji Fujimoto of one Michelin starred Tempura Mizuki offers a multi course menu of seasonal delights, from blue lobster tempura topped with Miyazaki caviar 1983 to turnip tempura with bottarga salt.

October 9-13: The Ritz-Carlton, Guangzhou

Chef Gorgon Guo's blue lobster with rice wine infused steamed egg white and caviar (Photo: The Ritz-Carlton)
Chef Gorgon Guo's blue lobster with rice wine infused steamed egg white and caviar (Photo: The Ritz-Carlton)

Don’t miss: Splurge on a six-hands wine dinner hosted at Lai Heen, the luxurious high-end Chinese restaurant helmed by chef Gordon Guo—he will be joined by chef Paul Lau of The Ritz-Carlton, Hong Kong and chef Jackie Ho of The Ritz-Carlton, Macau to create a synergistic menu showcasing the very finest in Cantonese cuisine matched with wines. Chinese wineries make a showing between October 10-12, with Grace Vineyard and Kuai Ji Shan pairing with chef Ho’s twin-braised Australian wagyu beef cheek with port wine sauce, and chef Lau’s glutinous rice with crab tempura and tomato respectively.

Also look out for: Award-winning mixologist Kentaro Wada from The Ritz-Carlton, Tokyo is taking residence at The Churchill Bar, shaking up signature cocktails such as Sakura Saku (sakura leaf-infused Absolut vodka, Champagne and Uji green tea espuma) and Stardust River (bamboo leaf vodka, jasmine and green tea cordial, lime juice).

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JourneysThe Ritz-CarltonStellar Dining Seriesguest chefs

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