Cheese fondue at ThinkWine, Zoku’s Okinawa menu and more


It’s Monday! It’s also day 4 of the 6 p.m. dinner ban. How is it going? Still hanging on?

Maybe you’re the type who has a half-full glass and took the two-week no-dinner rule as a chance to eat healthier. It’s January, after all. But a weekend later, you’re tired of staying home and trying out new recipes. Go ahead, put on some pants, it’s time to eat out. New this week’s additions include: a limited-time fried chicken burger from The Baker & The Bottleman, Saigon specialties at the new Co Thành location, a cheese fondue at ThinkWine, and Okinawan specialties at Zoku.

Dinner plans? Fried Chicken Burger at The Baker & The Bottleman

In case you haven’t heard, Simon Rogan’s latest business, The Baker & The Bottleman, has opened on Lee Tung Avenue. So when you’re heading for an afternoon cup of tea – don’t forget a side of this life-changing ginormous chocolate chip cookie – you can also sort through the dinner puzzles at the bakery bar at wine that creates a limited-time Buttermilk Chicken Burger to curb the area’s hungry appetites. Available to take out only from today until January 15, Loaded Comfort stacks a marinated spicy buttermilk chicken, red cabbage salad, pickled cucumber and chili mayonnaise between homemade brioche buns. . We ask for a permanent place on the menu for this, please.

They are about to sell out, so pre-order here to avoid disappointment.

The baker and the bottle, Boutique G14-G15, G / F & 1 / F Lee Tung Avenue, 200 Queen’s Road East, Wan Chai, Hong Kong

Sebastian Lorenzi becomes Arcane’s new chef

Hailing from Hong Kong, Sebastian Lorenzi is no new addition to Arcane cuisine – he has worked alongside founding chef Shane Osborn for four years. Born and raised in Hong Kong, Lorenzi reprizes Michael Smith’s role as chef at the one Michelin star restaurant as Smith moves to direct Moxie of The Arcane Collective since last August. Lorenzi adheres to Arcane’s unpretentious cuisine, focused on ingredients first and brings his French-trained technique to the restaurant, which he has skillfully honed in countless notable experiences including the two-star Italian Uliassi, the London Knightsbridge two-star dinner by Heston and the renowned three- L’Atelier by Michelin-starred Joël Robuchon here in Hong Kong.

“I am so proud to have risen through the ranks to the position of Chef de Cuisine at Arcane over the past four years. The team here is like family to me and Shane has become a mentor – he makes everyone in his kitchen feel so supported and has created an amazing community where we learn every day. After years of being in high-end French kitchens, I had grown used to very theatrical and complicated ways of cooking, but under Shane, I learned to combine things, to give the ingredients time to shine. It really opened my eyes – and in a way, it taught me how to “really” cook – there’s no hiding when you can’t rely on frills and fancy plating. “

“Arcane is very different from most establishments in that everyone in the kitchen has a say – this is inconceivable in a lot of more traditional kitchens where everything is run from the top. I love this approach and want to continue now as a Chef. I want to have a collaborative process, with a lot of discussion between the junior team members. Our menus change weekly and bouncing ideas with seasonal ingredients help everyone stay creative and engaged.

Sebastian Lorenzi, chef at Arcane

Esoteric, 3 / F, 18 On Lan Street, Central, Hong Kong, +852 2728 0178

Cô Thành leaves Kau U Fong for Pacific Place

For those who know him, the rustic shop on the ground floor is an integral part of the Cô Thành experience. The rough concrete walls, plastic stools and folding tables, and perhaps most revealing, the flimsy plank of wood that also served as the entrance door to the Vietnamese post – a complete reflection of the restaurant’s home style with authentic recipes from famous Saigon restaurant. The Lunch Lady herself.

Now the mainstay of Kau U Fong is moving to an unexpected new home: the sleek lobbies of Pacific Place. If the mood is perhaps a little different, Cô Thành promises that the place hair bun bowls and Banh Mì is the same iteration you know and love, the latter being a faithful replica of the original with ingredients imported from Vietnam and the daily fresh bread and vermicelli. There will also be new additions to the menu, in particular, Patê Sô, a pâté-stuffed puff pastry typically found in Vietnamese bakeries, a selection of new noodle soups, and a cold noodle salad topped with betel leaf beef rolls (Bún Bò Lá Lốt) and rolled pork sausages (Bún Mỡ Chài).

Co Thanh, Shop 123, Level 1 88 Queensway, Pacific Place, Admiralty, Hong Kong, +852 7073 7735

Cheese Fondue Night (lunch for now) at ThinkWine every Monday to Wednesday

If you haven’t managed to get your hands on a raclette grill, don’t despair. Here’s a better alternative, all without the cleanup: Cheese Fondue Evening (lunch, during those meal restriction times) at ThinkWine, which brings the authentic Swiss dining experience to the city with an all-you-can-eat potato, ham with truffle, Bayonne ham, coppa and sausage. Forget the low temperatures, maybe this is what we really need to warm up in a winter atmosphere.

Otherwise, ThinkWine will also be hosting a Restaurant Takeover series with a handful of the city’s favorite restaurants from January through March. In addition to the Wine Hub’s exceptional fine wine list, there will be an exclusive five- to six-course pairing menu curated by the respective restaurants. The schedule is as follows:

  • January 12: Chef Yong Soo Do from DAM: A Noodle Bar
  • January 27: Chef Joe Chan of AWA AWA
  • February 9: Chief Esdras Ochoa of 11 Westside
  • February 23: Sushi Kuu Chef Satoru Mukogawa
  • March 16: Chief Shun Sato of Censu
  • March 30: Chef Corey Riches of Bedu

Reservations can be made via [email protected] or by calling +852 2886 3121

Think about wine, 2 / F, LL Tower, 2 Shelley Street, Central, Hong Kong, +852 2886 3121

Food Tours: Flavors of Okinawa at Zoku

It’s no secret that we are a city that is sorely lacking in Japan. And if the very first thing you crave is delicious food, then head to Hari’s Zoku for an almost authentic version of a meal in sunny Okinawa. Imagined in collaboration with the Japanese island, expect six dishes that showcase the flavors of the region, including spicy Shikuwasa ceviche, mixed with seasonal fish, mozuku seaweed and tomato; Kukuni, served with braised pork belly and Okinawan pumpkin; and Okinawa Soba – shrimp sauce, chili oil and egg yolk swirling jet black strands of squid ink soba. The menu, available from January 14 to February 11, also includes a Ryukyu cocktail pairing, created in collaboration with Mizunara Hong Kong, with Awamori Highball, Plum New Fashion – Umemizuki plum liqueur and Japanese gin – and Painappuru, a sweet, tropical blend. of Yaesen pineapple wine, sweetened probiotic milk as well as pineapple, cranberry and lime juice.

Reservations for the Okinawa menu at Zoku (HK $ 888 / person with an additional HK $ 288 for the cocktail arrangement) can be made here.

Zoku, 2 / F, The Hari, 330 Lockhart Road, Wan Chai, Hong Kong, +852 2129 0338

Header image courtesy of Cô Thành



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