A round-up of festive menus, new seasonal offerings, exclusive collabs and more
Forty-Five
Cristal Room by Anne-Sophie Pic
Cristal Room by Anne-Sophie Pic is a sight to behold; designed by the Paris-based Gilles et Boissier, the opulent space fuses elegance and innovation, elevated with touches of Baccarat and its vision and standard for excellence. The menu – crafted by the world-renowned, multi-Michelin-starred chef Anne-Sophie Pic herself, in collaboration with chef de cuisine, Marc Mantovani – is similarly rich. There’s no better place than this for dinner à deux.
So, this Valentine’s, Cristal Room by Anne-Sophie Pic is presenting an exclusive eight-course celebration menu for HK$4888+10% per guest. Or, for HK$18,888+10% per couple, take your dinner in the restaurant’s soon-to-open private room, under the Baccarat “Zenith Flou” chandelier designed by Philippe Starck. The package also comes with custom engraved crystal glassware from Baccarat.
Kaen Teppanyaki
Kaen Teppanyaki in Landmark’s Forty-Five is offering a special seven-course menu for you and your special someone this Valentine’s Day. It’s bound to impress, with courses like the black truffle chawanmushi, heart-shaped foie gras terrine, and teppan chocolate soufflé with vanilla ice cream.
Where: 43/F – 45/F, Gloucester Tower, Landmark, 15 Queen’s Road Central, Central
Estro x Bulgari Il Ristorante Luca Fantin
The Michelin-starred Estro is welcoming the year 2024 with an exclusive collaboration with Tokyo’s Bvlgari Il Ristorante Luca Fantin, by the acclaimed chef Luca Fantin. Kicking off on 25 January with dinner and continuing the next day for both lunch and dinner, this two-day event will be a celebration of friendship and a shared passion for culinary artistry.
Seafood takes centre stage on the menus, which includes a six-course lunch and eight-course dinner. Expect courses like the langoustine with asparagus, olive oil sabayon and lemon; sea urchin and tomato spaghetti; gnocchetti with honey peas and salted cod; and amadai with amaguri shell and pescatore sauce.
Where: 43/F – 45/F, Gloucester Tower, Landmark, 15 Queen’s Road Central, Central
Auor
Auor presents an ode to love with specially curated menus of extraordinary dishes. For pre-Valentine’s Day celebrations, the six-course menu begins with a medley of appetisers like Royal Cristal caviar Kamchatka king crab chawanmushi and Asian ceviche; and amadai with Savoy cabbage, ikura, razor clams and Sichuan broth. To follow is a roasted yellow chicken with koshihikari rice and Shaoxing wine jus.
On the 14th itself, start with three delightful canapés. Also on the menu is the leopard coral grouper, Carabinero prawn “Fujian noodles”, and wagyu striploin with “laksa” Maderia jus. Sweeten up your night with a captivating dessert comprising strawberry, yoghurt, tomato and rose, and a trio of mignardises.
Where: 4/F, 88 Gloucester Road, Wan Chai
Baan Tepa x Plaa
For one night only on January 18, chef Richie Lin of Plaa and chef Chudaree “Tam” Debhakam from the two-starred Baan Tepa in Bangkok will come together to present an exquisite eight-course dinner. The menu, featuring the two chef’s finest signatures, is set to push the boundaries of Thai cuisine, with rare and wild ingredients transformed through innovation and flair.
Grissini
Grissini’s chef de cuisine Valerio Mandile will be taking diners on an exclusive black and white truffle journey for one night only on January 12. On the eight-course menu, expect to find Grissini’s latest seasonal dishes – like the New Caledonian blue prawn carpaccio with burrata and Oscietra caviar; creamy buffalo mozzarella-stuffed bottoni with langoustine and crustacean emulsion; and foie gras filled guinea fowl – meticulously curated and crafted by Mandile to complement the aromatic truffles.
Where: 2/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai
The Pizza Bar on 38th x The Landmark Mandarin Oriental
The world-renowned The Pizza Bar on 38th from Mandarin Oriental, Tokyo, is returning to The Landmark Mandarin Oriental in a pop-up from 15-28 January. Open for both lunch and dinner, executive chef Daniele Cason will be offering authentic Roman-style pizza alla pala that blend seamlessly flavours of the East and West. Like, for example, Japanese yellow and purple cauliflower with fresh mountain vegetables alongside San Marzano solania tomato, bafun sea urchin, and Napoli fior di latte crafted with harvested milk exclusively from Campania.
Where: 7/F, The Landmark Mandarin Oriental, 15 Queen’s Road Central, Central
Ming Court
Ming Court, Wanchai’s new menu is all about the Kweichow Moutai. Curated by culinary director chef Tsang Chiu King and executive sous chef Do Yiu Fung, “The Chef’s Table Kweichow Moutai Symphony” is a six-course tasting menu of classic Cantonese specials and personal creations. Think, double-boiled partridge soup with dendrobium flower and sea whelk in whole coconut; deep-fried crispy fish maw with caviar in conpoy sauce; steamed leopard coral garoupa fillet with fresh peppercorn in supreme soy sauce; and clay pot braised duck scented with moutai. Wash it all down with your choice of Kweichow Moutai.
Where: 2/F, Great Eagle Centre, 23 Harbour Road, Wan Chai
The Old Man x Two Moons Distillery x Made
The Old Man has launched a new “Trees, Tales & Tipples” menu, in partnership with the trailblazing gin distillery, Two Moons Distillery, and local woodworking studio, Made. Inspired by a conversation on the increasing number of fallen trees as a result of the rise in typhoons and urban development, this limited-time menu features three distinctive cocktails, each infused with local trees to deliver a unique grove-to-glass concept.
Served in a custom-made wooden vessel handcrafted with local Dragon Juniper, “Old Country” pairs Two Moon’s signature dry gin with The Old Man’s own caramelised pumpkin and ginger vermouth. A final touch of smoked pomelo wood lends a dark, velvety smokiness.
Moving up from the root, “Catherine Barkley” serves as a homage to the most central and sturdy structure of a tree. Refreshing yet punchy, this drink blends Two Moon’s Five Flowers Tea Gin with house-made mint and dill cordial and soda. A spiral of sweet longan bark as garnish brings out the herbal notes of the gin.
Last but not least, “Into The Trees” celebrates the fruits of the trees, with flavours of calamansi, pineapple and aeroplane olive on a base of Two Moon’s calamansi gin and The Old Man’s craft charred wood absinthe.
Where: Lower G/F, 37-39 Aberdeen Street, Soho, Central
Conspiracy Chocolate
The surest way to a person’s heart is through the stomach so ditch the convenience store candy this Valentine’s Day. Beloved for its gourmet vegan dark chocolate, crafted from pure cacao beans sourced from a farm in the Vietnamese province of Dak Lak, Conspiracy Chocolate has collaborated with friends Paper & Tea this season to present the Jasmine In the Mood for Love chocolate bar. Delicate floral freshness comes together with a fruity cacao to put a smile on your lover’s face.
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