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What takes a food experience into the next realm, is the emotion it evokes and the stories it tells. A truly special dining experience can bring to mind the first bite of a fondly remembered dish, or the ambience of a simple, cosy dining room can recall family meals at home.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-67144" src="//www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-interior.png" alt="dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-interior" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-interior.png 700w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-interior-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-interior-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-interior-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-interior-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-interior-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-interior-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" />
At <a href="http://www.hansikgoo.hk/" target="_blank" rel="noopener">Hansik Goo</a>, the idea of sharing a meal and serving authentic Korean flavours are two pillars that bring together a holistic dining experience. So much so that it had earned its first Michelin star this year, making it the first Korean restaurant into the Michelin Guide Hong Kong &amp; Macau. It is also head chef Steve Lee’s first Michelin star since taking over the helm from successor and founding chef Mingoo Kang two years ago. The third pillar to this fast-rising local favourite is a modern touch that completes the circle.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-67140" src="//www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-chef-steve-lee.png" alt="dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-chef-steve-lee" width="466" height="600" srcset="https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-chef-steve-lee.png 466w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-chef-steve-lee-200x258.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-chef-steve-lee-217x280.png 217w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-chef-steve-lee-120x155.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-chef-steve-lee-400x515.png 400w" sizes="(max-width: 466px) 100vw, 466px" />
Despite being Korean, Hansik Goo is chef Lee’s first Korean culinary experience. “Korean cuisine is my home food – I have the background, the memory and the palate. These help me bring together authentic Korean flavours, while my experience in western cuisine allows me to add a modern twist to it”, says Lee. Celebrating its second anniversary, we tuck into the restaurant’s tempting seasonal Korean flavours and the signature dishes that have won over the hearts of their diners over the last two years.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-67143" src="//www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-fish-mandu.png" alt="dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-fish-mandu" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-fish-mandu.png 700w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-fish-mandu-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-fish-mandu-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-fish-mandu-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-fish-mandu-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-fish-mandu-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-fish-mandu-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" />
Kicking off our tasting menu with a delicate start, the Fish Mandu arrived with an intriguing composition. Serving seasonal blackthroat seaperch stuffed with pork and a generous layer of pork floss in cho-ganjang sauce, each bite offered an interesting combination of sweet, tangy and rich umami – gently delivered by the tender fish meat, and finished with the sensational pork floss that dissolves in the mouth.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-67148" src="//www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-KFC-korean-fried-chicken.png" alt="dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-KFC-korean-fried-chicken" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-KFC-korean-fried-chicken.png 700w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-KFC-korean-fried-chicken-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-KFC-korean-fried-chicken-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-KFC-korean-fried-chicken-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-KFC-korean-fried-chicken-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-KFC-korean-fried-chicken-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-KFC-korean-fried-chicken-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" />
Next to the table was the Korean Fried Chicken, a popular add-on to the seasonal menu and the hero dish that carried the eatery through the Covid-19 pandemic’s dining restrictions. At first bite, we understand why. Simple and homey, yet perfectly juicy and tender with the right balance of batter and meat – a rarity in the city. The deep fried chicken was paired with sparsely battered eggplant and drizzled with yuza jang which gave the dish a refreshingly deep flavour that remained light and not overwhelming to the palate.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-67142" src="//www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-sangyam-risotto-2.0.png" alt="dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-sangyam-risotto-2.0" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-sangyam-risotto-2.0.png 700w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-sangyam-risotto-2.0-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-sangyam-risotto-2.0-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-sangyam-risotto-2.0-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-sangyam-risotto-2.0-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-sangyam-risotto-2.0-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-sangyam-risotto-2.0-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" />
We then shifted attention to the signature Samgye Risotto 2.0. Welcoming the season of morel mushroom in its iconic chicken roulade, the dish was completed with slices of steamed South African abalone sumptuously brushed with house-made Korean prickly-ash butter and coriander, and a serving of Ginseng infused glutinous rice. Cheekily referred to as ‘the risotto’, the rich flavours of each component stands out but also comes together in a harmonious combination of flavours.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-67170" src="//www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-pork-duo-1.png" alt="dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-pork-duo" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-pork-duo-1.png 700w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-pork-duo-1-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-pork-duo-1-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-pork-duo-1-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-pork-duo-1-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-pork-duo-1-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-pork-duo-1-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" />
Following up with the last main dish, the Pork Duo is laid across the table complete with a brass bowl of Yukhweh Bibimbap and a series of house-fermented and house-made condiments that added depth in flavour to the overall dish. Showcasing two types of grilled pork: ganjang Iberico pork chop and gochujang marinated pork neck, and served alongside a refreshing Dallae (wild rocambol, or garlic leaves), the house-made sauces recalls childhood and family dinners around the grill. A tender memory elevated by the bibimbap that was served with an assortment of fresh vegetables and mouth-watering beef tartare.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-67146" src="//www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-jang-trio.png" alt="dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-jang-trio" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-jang-trio.png 700w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-jang-trio-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-jang-trio-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-jang-trio-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-jang-trio-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-jang-trio-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-jang-trio-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" />
The best was saved next to last, with the arrival of chef Mingoo’s sensational signature dessert, Jang Trio. A creative composition of sweet crystallised Doenjang crème brÛlée, an ultra-light and airy home-made vanilla ice cream, and ganjang glazed pecan and gochujang powder as garnish – a perfect marriage of textures and flavours.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-67147" src="//www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-dagwa.png" alt="dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-dagwa" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-dagwa.png 700w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-dagwa-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-dagwa-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-dagwa-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-dagwa-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-dagwa-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2022/07/dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-entrance-dagwa-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" />
For the finalé, we were treated to Dagwa, a delicious assortment of refreshments to end the meal – with a touch of finesse to elevate the array of sweets. A warm sip of Korean mulberry leaf tea perfectly complimented a plate of savoury black sesame dasik, sweet yakgwa and strawberry jeonggwa. We ended our charming dinner at Hansik Goo with the kind of contentment that brings back the comforting warmth of home.
&nbsp;
Hansik Goo. 1/F, The Wellington, 198 Wellington Street, Central. (852) 2798 8768. <a href="http://hansikgoo.hk" target="_blank" rel="noopener">hansikgoo.hk</a>
(Text &amp; Photos: Roberliza Eugenio)

dining-taste-hansikgoo-michelin-star-korean-cuisine-kangmingoo-hongkong-600x337

Han Sweet Han: Hansik Goo celebrates its 2nd anniversary with a Michelin Star

Wing restaurant spotlights Chinese cuisine with a creative modern flare_main dining room

Wing restaurant spotlights Chinese cuisine with a creative modern flare

It&#8217;s every canape&#8217;s touch of luxury and fine-dining&#8217;s crown jewel&#8230; Always a fancy sight at a high-end cocktail party or soirée with a finesse. Served on a bed of crushed ice and delicately plated in dollop sizes, it is a delicacy that elevates any delicious plating — especially when the price tags of these sturgeon roes cost a whopping HK$6,000 per tin of 500g, it would be heartbreaking to serve anything but the best at your extravagant do. Check out our guide on the dos and don&#8217;ts of serving caviar:
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-65364" src="//www.gafencushop.com/wp-content/uploads/2022/03/Serving-caviar-at-your-next-soiree-The-Dos-and-Donts-gafencu-1.png" alt="Serving caviar at your next soiree The Do's and Don'ts gafencu" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/03/Serving-caviar-at-your-next-soiree-The-Dos-and-Donts-gafencu-1.png 700w, https://www.gafencushop.com/wp-content/uploads/2022/03/Serving-caviar-at-your-next-soiree-The-Dos-and-Donts-gafencu-1-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/03/Serving-caviar-at-your-next-soiree-The-Dos-and-Donts-gafencu-1-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2022/03/Serving-caviar-at-your-next-soiree-The-Dos-and-Donts-gafencu-1-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2022/03/Serving-caviar-at-your-next-soiree-The-Dos-and-Donts-gafencu-1-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/03/Serving-caviar-at-your-next-soiree-The-Dos-and-Donts-gafencu-1-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2022/03/Serving-caviar-at-your-next-soiree-The-Dos-and-Donts-gafencu-1-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" />
Temperature
Experts say that the perfect temperature to store caviar is within a range of -2 to 2°C. It&#8217;s best to keep the roes chilled by sitting the tin on a bed of crushed ice. However, if you are plating it, whether on canapes or to garnish a plate, scoop the servings fresh from the chiller and never at room temperature for an optimal tasting temperature. Do relish it right there and then, however, opened tins of caviar can stay in the fridge for up to three days.&nbsp;
Do not use metallic utensils
Silverware may be synonymous to fine-dining, but in the case of caviar, using a silver spoon or any other serving utensils made from metal is a big no. Caviar is delicate and absorbs flavours easily. When it comes in contact with silver, it loses some of its naturally delicious flavours and picks up a metallic taste that can totally ruin the diner&#8217;s experience.
In place of silverware, serve caviar with a mother of pearl spoon. The material is non-reactive, meaning &#8211; it doesn&#8217;t hold nor will it transfer any flavour to the roes.&nbsp;
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-65351" src="//www.gafencushop.com/wp-content/uploads/2022/03/Serving-caviar-at-your-next-soiree-The-Dos-and-Donts-gafencu.png" alt="Serving caviar at your next soiree The Do's and Don'ts gafencu" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/03/Serving-caviar-at-your-next-soiree-The-Dos-and-Donts-gafencu.png 700w, https://www.gafencushop.com/wp-content/uploads/2022/03/Serving-caviar-at-your-next-soiree-The-Dos-and-Donts-gafencu-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2022/03/Serving-caviar-at-your-next-soiree-The-Dos-and-Donts-gafencu-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2022/03/Serving-caviar-at-your-next-soiree-The-Dos-and-Donts-gafencu-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2022/03/Serving-caviar-at-your-next-soiree-The-Dos-and-Donts-gafencu-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2022/03/Serving-caviar-at-your-next-soiree-The-Dos-and-Donts-gafencu-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2022/03/Serving-caviar-at-your-next-soiree-The-Dos-and-Donts-gafencu-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" />
Don&#8217;t season caviar
As much as it feels natural to add salt or seasoning to your dishes at the end of the preparation, there is no reason to do so with caviar. These silver-grey or black (and sometimes white) roes are naturally rich and robust in flavours. The pea-sized roes bursts with sensational and&nbsp;mouth-watering flavours that offer a mild tang and creamy butter to the palate.&nbsp;
Also Read:&nbsp;<a href="//www.gafencushop.com/queen-seas-kaluga-queen-caviar-reigns-world-2/" target="_blank" rel="noopener">Queen of the seas: Kaluga Queen caviar reigns the world</a>
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-65343" src="//www.gafencushop.com/wp-content/uploads/2021/03/Serving-caviar-at-your-next-soiree_-The-Dos-and-Donts-dinner-party-at-home-gafencu-dining-5.png" alt="Serving caviar at your next soiree_ The Do's and Don'ts dinner party at home gafencu dining (5)" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/03/Serving-caviar-at-your-next-soiree_-The-Dos-and-Donts-dinner-party-at-home-gafencu-dining-5.png 700w, https://www.gafencushop.com/wp-content/uploads/2021/03/Serving-caviar-at-your-next-soiree_-The-Dos-and-Donts-dinner-party-at-home-gafencu-dining-5-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2021/03/Serving-caviar-at-your-next-soiree_-The-Dos-and-Donts-dinner-party-at-home-gafencu-dining-5-600x399.png 600w, https://www.gafencushop.com/wp-content/uploads/2021/03/Serving-caviar-at-your-next-soiree_-The-Dos-and-Donts-dinner-party-at-home-gafencu-dining-5-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2021/03/Serving-caviar-at-your-next-soiree_-The-Dos-and-Donts-dinner-party-at-home-gafencu-dining-5-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2021/03/Serving-caviar-at-your-next-soiree_-The-Dos-and-Donts-dinner-party-at-home-gafencu-dining-5-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2021/03/Serving-caviar-at-your-next-soiree_-The-Dos-and-Donts-dinner-party-at-home-gafencu-dining-5-400x266.png 400w" sizes="(max-width: 700px) 100vw, 700px" />
What to serve with Caviar
To serve caviar with accompaniments is a choice that offers a wonderful dining experience, whichever way. It is often advised to serve caviar in its tin on a bed of ice because they are so delicate. These eggs break easily and once rupture, the flavours are lost. But if they are to be plated, these pea-sized roes should always be handled with care.&nbsp;
Serve caviar with food that complements its rich flavours, but not overpowers it. A traditional route is serving a spoonful of roes with a traditional Russian blini, a thin buckwheat pancake, and top it with sour cream. Unsalted crackers, hard-boiled eggs, or buttered toasts garnished with chopped chives and a side of&nbsp;crème fraîche are also typical and delicious.&nbsp;
What to drink with Caviar
Pairing champagne with caviar is, although common and a fine match, but did you know that premium vodka is actually the traditional pairing for this delicacy?
Alternatively, any fine dry wine would do well to complement the pop of saltiness from the&nbsp; caviar while balancing its silky rich flavours as well. For a non-alcoholic beverage, any citrus-based mocktail will do well to contrast the saltiness of the caviar.&nbsp;
Also Read: <a href="//www.gafencushop.com/caviar-dinner-party/" target="_blank" rel="noopener">Order these sensational premium caviar at your next soirée…</a>

Serving caviar at your next soiree The Do's and Don'ts dinner party at home gafencu dining 600x337

Caviar etiquette done right

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In a city where restaurants rise and fall according to the admittedly fickle tastes of its discerning diners, Yung Kee is a singular success story. Indeed, the Cantonese eatery is something of an institution, having recently celebrated its 80th anniversary. Despite being internationally renowned today, its roots, however, are humble to the extreme.
<figure id="attachment_65211" aria-describedby="caption-attachment-65211" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-65211 size-full" src="//www.gafencushop.com/wp-content/uploads/2022/03/Interior_Ground-Floor_2-copyrgb.jpg" alt="yung kee 2022 80 year anniverary gafencu dining renovation" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/03/Interior_Ground-Floor_2-copyrgb.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2022/03/Interior_Ground-Floor_2-copyrgb-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2022/03/Interior_Ground-Floor_2-copyrgb-600x399.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2022/03/Interior_Ground-Floor_2-copyrgb-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2022/03/Interior_Ground-Floor_2-copyrgb-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2022/03/Interior_Ground-Floor_2-copyrgb-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2022/03/Interior_Ground-Floor_2-copyrgb-400x266.jpg 400w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-65211" class="wp-caption-text">Newly renovated dining room at Yung Kee</figcaption></figure>
Having begun as a dai pai dong in 1936, Yung Kee moved to a sturdier location in Wing Lok Street in 1942. Two years later, though, during Hong Kong’s occupation by the Japanese, the site was razed by US bombers and had to be rebuilt. Two decades on, Yung Kee finally found its forever home on Wellington Street, and to mark its landmark 80th year, the restaurant underwent significant renovations.
<figure id="attachment_65213" aria-describedby="caption-attachment-65213" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-65213" src="//www.gafencushop.com/wp-content/uploads/2022/03/Yvonne-Kam-Third-generation-owner.jpg" alt="Yvonne Kam, Third-generation owner yung kee 2022 80 year anniverary gafencu dining " width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/03/Yvonne-Kam-Third-generation-owner.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2022/03/Yvonne-Kam-Third-generation-owner-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2022/03/Yvonne-Kam-Third-generation-owner-600x399.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2022/03/Yvonne-Kam-Third-generation-owner-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2022/03/Yvonne-Kam-Third-generation-owner-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2022/03/Yvonne-Kam-Third-generation-owner-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2022/03/Yvonne-Kam-Third-generation-owner-400x266.jpg 400w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-65213" class="wp-caption-text">Yvonne Kam, Third-generation owner of Yung Kee</figcaption></figure>
“With the new refurbishment, we’ve ensured that each floor provides a different type of atmosphere to suit diners’ different needs,” says third-generation owner Yvonne Kam. “The ground floor is more for light dining, while the first floor has a ’50s / ’60s teahouse vibe. At the top is our formal dining area, replete with a stunning Dragon Phoenix Hall. We’ve even interspersed various pieces of memorabilia and artworks from Yung Kee’s past, so it’s almost like eating within a majestic living-history museum – one that has evolved alongside the city’s rapid culinary development.”
Multiple nods to the restaurant’s legacy are indeed to be found, from the painstakingly restored handcrafted Italian tiles that were fitted on the first floor in 1964 and the original signage that now graces the contemporary bar area, to the beautifully maintained gold-plated, traditional dragon and phoenix statues and custom-made art punctuating the second-floor grand hall.
<figure id="attachment_65207" aria-describedby="caption-attachment-65207" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-65207" src="//www.gafencushop.com/wp-content/uploads/2022/03/20220207_161654.jpg" alt="dim sum yung kee 2022 80 year anniverary gafencu dining -1" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161654.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161654-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161654-600x399.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161654-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161654-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161654-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161654-400x266.jpg 400w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-65207" class="wp-caption-text">Yung Kee steamed shrimp and scallop dumpling</figcaption></figure>
Amid this august environment, we kick off our own tasting with a duo of signature dim-sum dishes – Steamed Shrimp and Scallop Dumpling and Supreme Soup Pork Dumpling. The former encompasses delightfully delicate oceanic flavours, while the latter features a single oversized dumpling brimming with soup and a soft pork stuffing.
<figure id="attachment_65209" aria-describedby="caption-attachment-65209" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-65209" src="//www.gafencushop.com/wp-content/uploads/2022/03/20220207_162354.jpg" alt="yung kee 2022 80 year anniverary gafencu dining 1" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_162354.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_162354-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_162354-600x399.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_162354-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_162354-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_162354-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_162354-400x266.jpg 400w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-65209" class="wp-caption-text">Yung Kee Roasted Pigeon Legs and Stir-fried Pigeon Fillet</figcaption></figure>
Next to arrive is Roasted Pigeon Legs and Stir-fried Pigeon Fillet, an updated combination of two disparate dishes. Here, the plump bird’s legs have been deboned then sewn up, so not one iota of flavour or moisture can escape. Roasted to perfection, each mouthful combines succulent meat with crispy skin. The fillets, meanwhile, are beautifully tender, with the accompanying asparagus slivers and lily bulb petals adding a welcome textural element.
<figure id="attachment_65208" aria-describedby="caption-attachment-65208" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-65208" src="//www.gafencushop.com/wp-content/uploads/2022/03/20220207_161713.jpg" alt="yung kee 2022 80 year anniverary gafencu dining" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161713.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161713-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161713-600x399.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161713-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161713-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161713-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_161713-400x266.jpg 400w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-65208" class="wp-caption-text">Yung Kee Crispy Toast with Mixed Shrimps and Lobster Tail</figcaption></figure>
Another new addition to the menu then hoves into view – Crispy Toast with Mixed Shrimps and Lobster Tail. An elevated interpretation of a dim-sum favourite (shrimp toast), this particular iteration sees the base layer of bread covered with a decadent lobster tail, which is then sprinkled with sakura shrimp for a dash of added texture. Crunchy yet subtly flavoured, this is a guaranteed hit for any shellfish aficionado.
<figure id="attachment_65210" aria-describedby="caption-attachment-65210" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-65210" src="//www.gafencushop.com/wp-content/uploads/2022/03/20220207_164812.jpg" alt="yung kee 2022 80 year anniverary gafencu dining goose" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_164812.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_164812-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_164812-600x399.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_164812-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_164812-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_164812-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2022/03/20220207_164812-400x266.jpg 400w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-65210" class="wp-caption-text">Yung Kee Signature Charcoal Roasted Goose</figcaption></figure>
Rounding out our delicious tasting is a return to that Yung Kee classic – Signature Charcoal Roasted Goose. “The secret behind our iconic roast goose is our Chinese charcoal grill,” explains Kam. “We have the last remaining one in the CBD area, as the government no longer issues new licences for them. By slow-roasting the goose in it, the meat retains a succulent flavour while simultaneously being given a uniquely fragrant smokiness.”
That’s not all, though. The bird in question is no ordinary goose. It’s a purebred black-maned Chinese goose, carefully chosen for its juicy flesh, which is then bathed in a secret marinade that locks in extra flavour. The result is an explosion of fat, meat and saltiness with every bite – a powerfully addictive combination that keeps you coming back for more. Small wonder, then, that this dish, more than any other at Yung Kee, has kept eager epicureans in thrall across the decades.
<a href="http://yungkee.com.hk" target="_blank" rel="noopener">Yung Kee</a>. 32-40 Wellington Street, Central.&nbsp;(852) 2522 1624. <a href="http://yungkee.com.hk" target="_blank" rel="noopener">yungkee.com.hk</a>
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<h6>(Text: Tenzing Thoundup)</h6>

yung kee 2022 80 year anniverary gafencu dining interior

Yung Kee: A new look at the iconic Cantonese eatery

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It&#8217;s admittedly hard not to immediately be wowed when stepping into Tosca di Angelo, the one Michelin-starred Italian fine-dining establishment that resides on the 102nd floor of Kowloon’s International Commerce Centre and forms part of the ever-stately Ritz-Carlton, Hong Kong. Upon entering the&nbsp; restaurant, its floor-to-ceiling windows offer sweeping views across the city’s iconic skyline – and it’s perched some 450m high – making it quite a sight.
<a href="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-chef-Angelo-Agliano.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56658" src="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-chef-Angelo-Agliano.jpg" alt="gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo chef Angelo Agliano" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-chef-Angelo-Agliano.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-chef-Angelo-Agliano-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-chef-Angelo-Agliano-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-chef-Angelo-Agliano-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-chef-Angelo-Agliano-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-chef-Angelo-Agliano-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-chef-Angelo-Agliano-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Back 10 years ago, when it first opened its doors, it held the record for being the highest Italian restaurant in the world. Whether that’s still the case or not, given it has held onto its Michelin star for eight years running, you might be forgiven for assuming the view is but a sideshow to the majesty of the culinary creations found within, all of which are prepared under the auspices of Chef Angelo Agliano.
<a href="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-interior.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56659" src="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-interior.jpg" alt="gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo interior" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-interior.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-interior-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-interior-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-interior-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-interior-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-interior-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-interior-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Having helmed the restaurant for three years, he sums up his vision for Tosca di Angelo thus: “I come from Sicily, but I’ve had experience across the world, including Japan, Taiwan and Hong Kong. So, I want to serve dishes that reveal these international accents, but whose souls are unequivocally Italian, albeit with a fine-dining twist.”
<a href="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo_Fassona-Beef-Carpaccio.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56664" src="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo_Fassona-Beef-Carpaccio.jpg" alt="gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo_Fassona Beef Carpaccio" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo_Fassona-Beef-Carpaccio.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo_Fassona-Beef-Carpaccio-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo_Fassona-Beef-Carpaccio-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo_Fassona-Beef-Carpaccio-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo_Fassona-Beef-Carpaccio-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo_Fassona-Beef-Carpaccio-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo_Fassona-Beef-Carpaccio-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Eager to see Chef Agliano’s philosophy in practice, we made haste to explore our first tasting course – Fassona Beef Carpaccio with Light Mustard, Artichoke and Arugula. Here, the slivers of meat – exceptionally lean beef from the prized Fassona cattle of Italy’s Piedmont region – were surprisingly delicate yet full of flavour. Accompanied by aged parmesan cheese shavings and crunchy artichokes (for added texture), the meatiness of the dish has been deftly enhanced by a beef jelly that takes three days to condense.&nbsp;
<a href="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Mezzi-Paccheri-Pasta-with-Sicilian-Red-Shrimps-and-Basil-Pesto-Sauce.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56662" src="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Mezzi-Paccheri-Pasta-with-Sicilian-Red-Shrimps-and-Basil-Pesto-Sauce.jpg" alt="gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo Mezzi Paccheri Pasta with Sicilian Red Shrimps and Basil Pesto Sauce" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Mezzi-Paccheri-Pasta-with-Sicilian-Red-Shrimps-and-Basil-Pesto-Sauce.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Mezzi-Paccheri-Pasta-with-Sicilian-Red-Shrimps-and-Basil-Pesto-Sauce-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Mezzi-Paccheri-Pasta-with-Sicilian-Red-Shrimps-and-Basil-Pesto-Sauce-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Mezzi-Paccheri-Pasta-with-Sicilian-Red-Shrimps-and-Basil-Pesto-Sauce-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Mezzi-Paccheri-Pasta-with-Sicilian-Red-Shrimps-and-Basil-Pesto-Sauce-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Mezzi-Paccheri-Pasta-with-Sicilian-Red-Shrimps-and-Basil-Pesto-Sauce-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Mezzi-Paccheri-Pasta-with-Sicilian-Red-Shrimps-and-Basil-Pesto-Sauce-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Next to arrive was the Mezzi Paccheri with Sicilian Red Shrimp and Basil Pesto Sauce, one of the restaurant’s signature dishes. Crowned with two jumbo Sicilian red shrimps, this pasta dish is all creamy goodness and umami delight, with its strong oceanic accents somewhat tempered by the refreshing pesto sauce. Within each paccheri (large ring-shaped pasta, served al dente) lay smaller morsels of red shrimp, ensuring that every bite yielded notes of the sea.
<a href="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-risotto.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56660" src="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-risotto.jpg" alt="gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo risotto" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-risotto.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-risotto-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-risotto-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-risotto-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-risotto-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-risotto-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-risotto-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Prior to the arrival of the next course – Risotto “Acquerello” with Hokkaido Sea Urchin, Sundried Tomatoes and Black Truffle – we had been told that no less an authority than the late French gastronomic giant Joel Robouchon had deemed Agliano’s risotto to be the best he’d ever tried. That high praise seemed, if anything, inadequate if our experience was anything to go by. Decadently laced with fresh Hokkaido sea urchin and a heaped mound of black truffle shavings, the creamy risotto almost melted in the mouth. In a bid to cut through its richness, the judicious addition of tangy sun-dried tomatoes imparted a delightful tanginess to the proceedings. In short, it was extravagance on a plate.
<a href="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Red-Star-Grouper-in-Matalotta-Fish-Soup-with-Olives-Capers-and-Cherry-Tomatoes.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56663" src="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Red-Star-Grouper-in-Matalotta-Fish-Soup-with-Olives-Capers-and-Cherry-Tomatoes.jpg" alt="gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo Red Star Grouper in Matalotta Fish Soup with Olives, Capers and Cherry Tomatoes" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Red-Star-Grouper-in-Matalotta-Fish-Soup-with-Olives-Capers-and-Cherry-Tomatoes.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Red-Star-Grouper-in-Matalotta-Fish-Soup-with-Olives-Capers-and-Cherry-Tomatoes-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Red-Star-Grouper-in-Matalotta-Fish-Soup-with-Olives-Capers-and-Cherry-Tomatoes-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Red-Star-Grouper-in-Matalotta-Fish-Soup-with-Olives-Capers-and-Cherry-Tomatoes-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Red-Star-Grouper-in-Matalotta-Fish-Soup-with-Olives-Capers-and-Cherry-Tomatoes-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Red-Star-Grouper-in-Matalotta-Fish-Soup-with-Olives-Capers-and-Cherry-Tomatoes-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Red-Star-Grouper-in-Matalotta-Fish-Soup-with-Olives-Capers-and-Cherry-Tomatoes-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Then it was on to the secondi – Red Star Grouper in Matalotta Fish Soup with Olive, Capers and Cherry Tomato. It’s a dish particularly close to Agliano’s heart and one said to be an homage to the hearty fish stews of his Sicilian childhood. In deference to local tastes, however, it does come burnished with bamboo-steamed red grouper, long the favoured fish of the city’s discerning diners. Breaking with the convention of using freshly-caught grouper – “Fresh fish are too tense, they need a few days in the fridge for the flesh to relax and become supple,” explains the chef – the soft texture of this three-day-chilled fillet has been enhanced with a quintessential Sicilian fish soup, replete with a tangy combination of capers and cherry tomatoes.
<a href="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Traditional-Tiramisu-with-Coffee-Granita.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-56661" src="//www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Traditional-Tiramisu-with-Coffee-Granita.jpg" alt="gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo Traditional Tiramisu with Coffee Granita" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Traditional-Tiramisu-with-Coffee-Granita.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Traditional-Tiramisu-with-Coffee-Granita-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Traditional-Tiramisu-with-Coffee-Granita-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Traditional-Tiramisu-with-Coffee-Granita-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Traditional-Tiramisu-with-Coffee-Granita-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Traditional-Tiramisu-with-Coffee-Granita-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/03/gafencu_gmhk_hk_dining_restaurants_A-Cut-Above-Tosca-di-Angelo-Traditional-Tiramisu-with-Coffee-Granita-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Finally, with scarcely any room left, we rounded off our tasting with some Traditional Tiramisu with Coffee Granita. A decidedly modern take on that most classic of Italian desserts, the cake’s coffee-soaked sponge was replaced with a fresh espresso granita served on the side. It’s an innovative approach and one that grants different nuances to each mouthful, once again showcasing Chef Angelo’s unique ability to blend classic traditions with contemporary techniques, producing dishes with truly mouth-watering – but undeniably Italian – flavours that will continue to charm and captivate the city’s epicureans.
&nbsp;
Tosca di Angelo. 102/Fl, The Ritz-Carlton, Hong Kong, 1 Austin Rd West, Tsim Sha Tsui. (852) 2263 2270. www.ritzcarlton.com

gafencu_gmhk_hk_dining_restaurants_A Cut Above Tosca di Angelo (2)

A Cut Above: Tosca di Angelo is no leaning tower of pizza

Fiamma Flourish Family style Italian fare with a Michelin-starred twist atop the peak gafencu magazine taste dining Main Dining Room

Fiamma Flourish: Family-style Italian restaurant with a Michelin twist

<div id="gallery-787" class="ngg-gallery">[{"id" : "30798","image" : "https://www.gafencushop.com/wp-content/gallery/2212_haku/Chef-Airaudo-introduces-his-signature-style-to-HK-audience-at-Haku-in-January.jpg","caption" : "Chef Airaudo introduces his signature style to HK audience at Haku in January"},{"id" : "30801","image" : "https://www.gafencushop.com/wp-content/gallery/2212_haku/Haku-welcomes-Amelias-Chef-Airaudo-for-a-two-night-pop-up-collaboration.jpg","caption" : "Haku welcomes Amelia's Chef Airaudo for a two-night pop up collaboration"},{"id" : "30803","image" : "https://www.gafencushop.com/wp-content/gallery/2212_haku/Haku-x-Amelia-pop-up-menu.jpg","caption" : "Haku x Amelia pop up menu"},{"id" : "30805","image" : "https://www.gafencushop.com/wp-content/gallery/2212_haku/Modern-Japanese-restaurant-Haku-partners-with-Chef-Airaudo-for-pop-up-menu.jpg","caption" : "Modern Japanese restaurant Haku partners with Chef Airaudo for pop up menu"},{"id" : "30807","image" : "https://www.gafencushop.com/wp-content/gallery/2212_haku/Signature-dishes-from-Haku-and-Amelia-on-pop-up-menu.jpg","caption" : "Signature dishes from Haku and Amelia on pop up menu"}]</div>
Situated in the burgeoning lifestyle hub of Harbour City, modern Japanese restaurant Haku opened earlier this year under the auspices of three Michelin star Chef Hideaki Matsuo. Under the watchful eye of his Argentina-born Executive Chef Agustin Balbi, Haku has become one of the hottest eateries in town, featuring innovative ingredients prepared through traditional Japanese techniques.
In a move guaranteed to delight Hong Kong’s epicureans, Haku has announced a special collaboration with one Michelin star Chef Paulo Airaudo. For those unfamiliar with the name, Airaudo has worked stints in legendary culinary institutions across the world including Heston Blumenthal’s The Fat Duck. Earlier this year, the Argentinean native opened his first personal venture, Amelia, in the sleepy Spanish seaside town of San Sebastián and nabbed his first Michelin star soon after.
For just two nights (20-21 January), chefs Balbi and Airaudo will prepare a unique eight-course menu that features signature dishes such as Haku’s Hon Maguro / Kristal Caviar / Polmard Beef and Amelia’s Duck, Humita and Pine. Two seatings are available, one from 6pm to 8pm and another from 8pm to 10pm. Priced at HK$1,980 + 10 percent service charge per head, reservations can be made through the website <a href="https://www.feedmeguru.com/lang/en/spmenu/booknow/61901">here</a> or by calling 2115 9965.
Haku. Shop OT G04B, Ground Floor, Ocean Terminal, Harbour City, Tsim Sha Tsui.

Haku and Amelia join hands for special Japanese-Spanish pop-up menu

<img decoding="async" loading="lazy" class="aligncenter wp-image-29999 size-full" src="//www.gafencushop.com/wp-content/uploads/2017/12/Tate-features-delicious-French-Cantonese-fusion-cuisine.jpg" alt="Tate features delicious French-Cantonese fusion cuisine" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-features-delicious-French-Cantonese-fusion-cuisine.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-features-delicious-French-Cantonese-fusion-cuisine-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-features-delicious-French-Cantonese-fusion-cuisine-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-features-delicious-French-Cantonese-fusion-cuisine-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-features-delicious-French-Cantonese-fusion-cuisine-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-features-delicious-French-Cantonese-fusion-cuisine-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-features-delicious-French-Cantonese-fusion-cuisine-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
Few fine dining restaurants are abuzz with activity on a Wednesday night, especially when the eight-course tasting menu promises to set you back some HK$1,600. However, <a href="http://www.tate.com.hk/">Tate Dining Room &amp; Bar</a> manages to pull an elegant crowd even on weeknights, with diners flocking to try the restaurant that has won a Michelin star every year since its inception in 2012.
Tate, a French-Cantonese fusion restaurant in Sheung Wan, is the brainchild of Vicky Lau, an NYU Graphic Communications graduate who indulged her love for food at Le Cordon Bleu Bangkok. “I discovered that food, as a medium of expression, was a far more liberating canvas to explore creativity because of the added dimensions of taste and smell,” says Lau.
<img decoding="async" loading="lazy" class="aligncenter wp-image-29995 size-full" src="//www.gafencushop.com/wp-content/uploads/2017/12/Chef-Vicky-Lau-heads-Tate.jpg" alt="Chef Vicky Lau heads Tate" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2017/12/Chef-Vicky-Lau-heads-Tate.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2017/12/Chef-Vicky-Lau-heads-Tate-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/12/Chef-Vicky-Lau-heads-Tate-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2017/12/Chef-Vicky-Lau-heads-Tate-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/12/Chef-Vicky-Lau-heads-Tate-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" />
Last March, Tate re-opened its doors after relocating from its “humble” home on Elgin Street to a space twice its size on Hollywood Road. On the first floor, a neon light blinks at you from the street, spelling out “POEM”. At this patisserie celebrating the iconography of Hong Kong, Lau collaborates with pastry chef Nocar Lo to create delicate pastries and chocolates inspired by the city’s nostalgic flavours (think oolong tea mousse and chocolate red date cake). On the second level, a staircase opens up to a space not unlike a contemporary art gallery.
Lau is in the kitchen, hard at work less than a year after giving birth to daughter Kory. “Since moving to Sheung Wan we’re serving more customers every night,” she says. “We are constantly changing; in the culinary scene the only constant is change.”
<img decoding="async" loading="lazy" class="aligncenter wp-image-29998 size-full" src="//www.gafencushop.com/wp-content/uploads/2017/12/Sleek-Tate-interiors.jpg" alt="Sleek Tate interiors" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2017/12/Sleek-Tate-interiors.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2017/12/Sleek-Tate-interiors-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/12/Sleek-Tate-interiors-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2017/12/Sleek-Tate-interiors-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/12/Sleek-Tate-interiors-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/12/Sleek-Tate-interiors-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/12/Sleek-Tate-interiors-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
The latest menu, entitled Odes to, is inspired by Chilean poet-diplomat Pablo Neruda. It begins with Ode to Balance: marinated hiramasa (yellowtail kingfish sashimi) with yuzu cream, avocado and cucumber ice cream. Our group thought it was a strong start; subjected to a democratic vote, the fresh first course tied with the chicken rice risotto as the overall favourite.
The Ode to Nostalgia risotto – cooked in a supreme chicken broth with goji berry – would appeal more to Asian palates. The hot and comforting dish is an interpretation of oriental classics such as drunken chicken and rice congee.
<img decoding="async" loading="lazy" class="aligncenter wp-image-29999 size-full" src="//www.gafencushop.com/wp-content/uploads/2017/12/Tate-features-delicious-French-Cantonese-fusion-cuisine.jpg" alt="Tate features delicious French-Cantonese fusion cuisine" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-features-delicious-French-Cantonese-fusion-cuisine.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-features-delicious-French-Cantonese-fusion-cuisine-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-features-delicious-French-Cantonese-fusion-cuisine-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-features-delicious-French-Cantonese-fusion-cuisine-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-features-delicious-French-Cantonese-fusion-cuisine-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-features-delicious-French-Cantonese-fusion-cuisine-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-features-delicious-French-Cantonese-fusion-cuisine-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
Other highlights of the menu included a 10 vegetables broth poured over pan-fried red mullet fish and the generously marbled Kagoshima beef striploin with Sichuan puree. The latter, however, drew mixed reactions. Some appreciated the fatty meat, while others declared it a heart attack waiting to happen.
The lettuce-wrapped, pan-fried foie gras was a paragon of fusion cuisine: shaped like a dumpling, the leaf pocket was stuffed with dried mushroom, then steamed and deliciously paired with pine nut cream. Cantonese specialties, including dai lin abalone with vegetable ribbons and scallop espuma with fermented tofu butter, were other welcome additions to the menu.
<img decoding="async" loading="lazy" class="aligncenter wp-image-29996 size-full" src="//www.gafencushop.com/wp-content/uploads/2017/12/Ode-to-Bees-creation-at-Tate-restaurant.jpg" alt="Ode to Bees creation at Tate restaurant" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2017/12/Ode-to-Bees-creation-at-Tate-restaurant.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2017/12/Ode-to-Bees-creation-at-Tate-restaurant-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/12/Ode-to-Bees-creation-at-Tate-restaurant-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2017/12/Ode-to-Bees-creation-at-Tate-restaurant-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/12/Ode-to-Bees-creation-at-Tate-restaurant-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/12/Ode-to-Bees-creation-at-Tate-restaurant-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/12/Ode-to-Bees-creation-at-Tate-restaurant-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
Unfortunately, the dessert – an apple espuma with fermented apple and apple pie ice cream – was underwhelmingly bland. However, the mignardise (bite-sized sweets) saved the day with its assortment of honeyed creations. Aptly named Ode to Bees, the macaroons and confections – served in a beehive-shaped plate tower – wowed both visually and sapidly.
The menu unveils itself much like an art exhibition, with a story behind each dish. Lau calls her approach “culinary expressionism”, and it is this creative outlook that helped her land the title of Hong Kong’s only female chef with a Michelin star.
<img decoding="async" loading="lazy" class="aligncenter wp-image-30001 size-full" src="//www.gafencushop.com/wp-content/uploads/2017/12/Tate-serves-up-pretty-dishes-like-Ode-to-Nostalgia.jpg" alt="Tate serves up pretty dishes like Ode to Nostalgia" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-serves-up-pretty-dishes-like-Ode-to-Nostalgia.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-serves-up-pretty-dishes-like-Ode-to-Nostalgia-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-serves-up-pretty-dishes-like-Ode-to-Nostalgia-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-serves-up-pretty-dishes-like-Ode-to-Nostalgia-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-serves-up-pretty-dishes-like-Ode-to-Nostalgia-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-serves-up-pretty-dishes-like-Ode-to-Nostalgia-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tate-serves-up-pretty-dishes-like-Ode-to-Nostalgia-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
An optional wine pairing (HK$480/3 glasses or HK$780/6 glasses) consists of carefully curated labels hailing mainly from France. An eight-course vegetarian menu (HK$1,380) “for lovers of Mother Nature’s treasures” is also available.
“I am truly honoured to be considered among the ranks of the greats,” says Lau.
<img decoding="async" loading="lazy" class="aligncenter wp-image-30002 size-full" src="//www.gafencushop.com/wp-content/uploads/2017/12/Tates-new-address-in-Sheung-Wan.jpg" alt="Tate's new address in Sheung Wan" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2017/12/Tates-new-address-in-Sheung-Wan.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tates-new-address-in-Sheung-Wan-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tates-new-address-in-Sheung-Wan-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tates-new-address-in-Sheung-Wan-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/12/Tates-new-address-in-Sheung-Wan-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" />
A trip to Tate is truly an immersion in gastronomy and design. Lau’s harmony of art, science and story-telling continues to produce a winning formula which all but assures Tate’s tables will remain full for many more weeknights to come.
Tate Dining Room and Bar. 210 Hollywood Rd, Sheung Wan. Dinner 7pm to 11pm (closed on Sundays). +852 2555 2172, +852 9468 2172. info@tate.com.hk, tate.com.hk 
Text: Julienne C. Raboca 
Images: Tate

Tate Restaurant is featured in Gafencu's December issue

Tag: michelin star