Indulge in caviar and champagne at three restaurants, and the lesser known Hanwoo beef from Korea.
#1 Dom Pérignon P2 2000 x Caviar
There’s nothing quite as indulgent as pairing caviar with champagne – especially if that champagne happens to be a Dom Pérignon P2 2000. The P2 takes 17 years to produce and requires a much longer ageing process than a vintage wine would take. The P2 2000 is creamy yet bold and with a depth that would be hard to find in any other champagne.
Dom Pérignon is partnering with three restaurants in Hong Kong to present this extravagant pairing: Haku, Kashiwaya and ON Dining. Each chef will bring to life the unique character of the P2 2000 and match it with the salty flavours of caviar. The dishes are incorporated into the tasting menu.
Find it here: HK$3,980 for 8-course menu at Haku, HK$3,680 for 11-course menu at Kashiwaya, HK$3,800 for caviar cake and bottle of Dom Perignon at ON Dining.
#2 Peking Garden at Star House
The establishment reopens after three months of renovations with new dishes inspired by Beijing’s imperial cuisine. Highlighted dishes exclusive to the Star House location include braised vegetable with ham, carrot and mushroom presented in a fan shape, and sautéed prawn with scallop and sea whelk in chilli sauced served on a carved dragon. The restaurant also offers modernised versions of time-honoured dishes like the Beggar’s Chicken, which will come with a hammer for guests to use to break into the dish.
Find it here: 3/F, Star House, 3 Salisbury Road Tsim Sha Tsui, Hong Kong.
#3 Hadong Hanwoo at THE STEAK HOUSE winebar + grill
Hanwoo, Korean beef, is coming to town this month to InterContinental’s THE STEAK HOUSE winebar + grill. Hadong Hanwoo refers to a specific breed of Korean cows raised in the Hadong area in southern part of Korea. The cows are fed a patented probiotic diet made with pine needles, for enhanced flavour and texture. The menu will run for two months and offers two types of cuts: sirloin and rib-eye.
An appetiser and a variety of side dishes incorporating Korean ingredients are also offered. For dessert, try the Korean tangerine cheesecake paired with ginseng ice cream.
Find it here: InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui. HK$1,580 per cut. November 8–December 30.
#4 International Chef Showcase by Michelin Guide Hong Kong Macau Dining Series
The International Chef Showcase series continues with a four-hands collaboration by Fabrice Vulin from two Michelin-starred The Tasting Room in Macau and Roberto Cerea from three Michelin-starred Da Vittorio in Bergamo, Italy. The two chefs will present a 9-course dinner tasting menu for guests in The Tasting Room for two nights only.
Highlights of the dinner include poached Brittany lobster with watermelon and yuzu vinaigrette from The Tasting Room, and confit cod fish with tripe ragu and smoked potato foam from Da Vittorio.
Find it here: 3/F, NÜWA, City of Dreams, Macau. 1,888 patacas per person, an additional 800 patacas for wine pairing. November 9 & 10.
#5 Tenku RyuGin 10-course Kaiseki dinner
Perched high on the 101st floor of the ICC, Tenku RyuGin serves dishes fit to match its spectacular views. The Hong Kong location is the first overseas branch of the Tokyo-based Nihnoryori RyuGin restaurant. This month, Tenku RyuGin celebrates its seventh birthday by bringing in founder and chef Seiji Yamamoto and his Tokyo team for a 10-course kaiseki dinner. The menu is limited to just 120 guests served across three days.
Find it here: 101/F, ICC, 1 Austin Road West, Kowloon, Hong Kong. HK$4,980 per person. November 16–18.