Celebrity Kitchens In Hong Kong


Its no secret that Chefs all over the world who want a presence in Asia open first in Hong Kong just to see if the 9 million plus (unofficial population) will bite the bait, so to speak. So, if you are headed to Hong Kong, in search of the who’s who – here’s a list of what and who to check out!

Gordon Ramsay’s Bread Street Kitchen and London House

More charming than hellish in person, Gordon Ramsay has gone on to open two restaurants in Hong Kong. His Bread Street Kitchen opened in 2014 at LKF Hotel followed by London House which opened in TST in 2015.

Bread Street Kitchen has a gastro-bar feel to its menu with items like its delicious Tamarind spiced chicken wings, spring onions, coriander. There are also hearty meat dishes like the Dingley Dell pork BBQ baby back ribs, Cote de boeuf and for dessert a rather irresistible Sticky toffee pudding with clotted cream. It’s a good choice for date night as the place has a nice buzz with a shared table concept. Also a great place for Sunday brunch with the kids.

Bread Street Kitchen – Mezzanine Level, LKF Hotel, 33 Wyndham Street, Tel: +852 2230 1800 

London House is definitely more of an English pub type concept. Expect the latest game to be screened, live entertainment on weekends and a wide menu of beers, ales and drinks alongside comfort food like Fish and Chips, Bangers and Mash, my favourite – the Potted Crab with Seaweed Toast and Bread and Butter Pudding.

London House – G5, Tsim Sha Tsui Centre, 66 Mody Road, East Tsim Sha Tsui. Tel: +852 3650 3333 

Jamie Oliver’s Italian

Similarly Jamie Oliver also has two restaurants in Hong Kong. Both a spin off from Jamie’s Italian in the UK. Casual dining at its best, Jamie’s Italian has two branches – one in Causeway Bay on Hong Kong island and the other in Harbour City in Tsim Sha Tsui, Kowloon.

Expect a fun evening of affordable all-day eats and drinks, lots of canned food on your table to hold up their signature planks full of fish and meat starters. The menu is filled with easy eats like their Hong Kong Hot pizza, Prawn Linguine pasta, the Lamb Lollipops and the Epic Brownie for dessert.

We like the fact that they have a good kids menu, interesting cocktails – our favourite is the Bramble, decent wine – try Jamie’s Rosso and the fact that each of the restaurant’s has been uniquely designed to incorporate the history and personality of the city, as well as creating an environment where the focus is on exceptional food, good company and the relaxed conviviality of the ‘Italian table’.

Jamies Italian

2/F, Soundwill Plaza II- Midtown, 1 Tang Lung Street, Causeway Bay, Hong Kong. Tel: +852 3958 2222

Shop 412, Level 4, Ocean Centre, Harbour City, Tsim Sha Tsui, Kowloon. Tel: +852 3758 3333

Jason Atherton’s 22 Ships, Ham & Sherry & Aberdeen Street Social

Unlike self-made and self-styled Gordan and Jamie, Jason Atherton started out working under great chefs like Pierre Koffmann, Marco Pierre White, Nico Ladenis and Ferran Adria at el Bulli, before joining the Gordon Ramsay Group in 2001. After launching ‘Maze’ in London and overseeing the opening of five more ‘Maze’ restaurants globally, Atherton left Gordon Ramsay Holdings to launch his own restaurant group. To date he has quickly expanded into London, New York, Dubai, Hong Kong, Sydney and Shanghai. He has already opened 3 restaurants in Hong Kong – 22 Ships, Ham & Sherry and Aberdeen Street Social.

Ham & Sherry is definitely the place to go for light bites and a drink – nothing too pricey. There is a good and wide variety of Spanish tapas style eats and Asia’s largest list of Sherry.

Ham and Sherry – 1-7 Ship Street, Wan Chai, Hong Kong, Tel: +852 2555 0628                         

Opposite this eatery and along the same stretch of road in Star Street, you will find 22 Ships, a great choice for a night out with friends as it has a buzzy party pub feel to the ambience and food (also tapas inspired but incorporating a mix of European and Asian ingredients) is all about sharing. Good wine list with a nice cache of Spanish beers.

22 Ships – 22 Ship Street, Wan Chai, Hong Kong, Tel: +852 2555 0722                                  

Aberdeen Street Social is his latest offer in Hong Kong and takes on the party crowd in a hip setting. Located at PMQ (the old Police Marine Headquarters) in Central, this newly opened venue has two floors with outdoor terraces.  It is the sum of many parts – a restaurant with a private dining room, an all-day cafe, cocktail bar and a retail space that sells confectionery and sweets.

Aberdeen Street Social – PMQ at 35 Aberdeen Street, Hong Kong, Tel: +852 2866 0300

Alain Ducasse’s Spoon

With sweeping views of the Victoria Harbour, once French national and now a citizen of Monaco, Chef  Alain Ducasse’s 1 michelin star restaurant, Spoon is located at the Intercontinental Hotel in Kowloon.

All about the ultimate expression of culinary freedom, sophistication and design, it’s contemporary French menu brings together Asian produce prepared in French tradition with an excellent wine menu, where pairings are offered with your meal.

Prices here go from whatever you order on the ala carte menu to a Le Printemps set menu at HK$888 per person to a Discovery Menu at HK$1,688 per person.

Spoon – InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong.  Tel: +852 2313 2256

Joel Robuchon’s L’Atelier, Le Cafe, Le Jardin and Le Salon De The

Awarded three Michelin stars by the MICHELIN Guide Hong Kong and Macau for the fifth consecutive year.  It’s owner French chef and restaurateur, Joel Robuchon has won several titles including “Chef of the Century”, the Meilleur Ouvrier de France (France’s Best Craftsman) and he has published several cookbooks and hosted culinary television shows in France.

His main restaurant in Hong Kong is located at the Landmark Shopping Centre where it opened its doors in Hong Kong in 2006, featuring an intimidating decor that is all about lush red velvet seating complemented by dark wood furniture. The restaurant has gone on to  become an institution for French fine dining offering a variety of great French classics in innovative tapas style portions. Over the last three years, he has also opened several variations of the fine dining concept including a Cafe, a Cake Salon and Roof Top Dining area in selected locations around the city.

L’Atelier de Joël Robuchon features a circular bar enveloping an open kitchen, allowing customers to witness all aspects of cooking, from food preparation to the plating of dishes. A Lunch Set Menu starts at HK$598, a Discovery Menu at HK$2080. If you just want to check it out the fare then perhaps the Canapés Menu at HK$280 for Happy Hour at 6pm to 730pm is the thing to try. There is also a menu of Desserts at HK$170 each, an Ala Carte menu and even a menu if you are Vegetarian.

Le Jardin has an elegant interior setting and looks out to a quaint roof top garden. It offers a contemporary fine-dining experience and a menu of gourmet French cuisine.

Le Salon De The is a French tea salon that offers a great selection of sandwiches, bakery products, pastries and cakes, and coffee/tea for dining-in and takeaway. It is one of the best tea salons in town that famously serves afternoon tea, croissants as well as macarons. Their High Tea Set starts at HK$280 each or HK$528 for two.

Joel Robuchon’s – Le Jardin, Le Salon De The and L’ Atelier are at Shop 315, 334 and 401 at The Landmark, Central District, Hong Kong. Tel: +852 2166 9000.                                                                                  

Le Cafe is a much more casual version of the Atelier. The same heavy signature colours mark the Cafe but the menu is more casual. They also have a High Tea for 1 at HK$280 and for 2 at HK$580 and Crepes and Waffles on a separate menu. There are also sandwiches, crispy pockets and desserts, a boulangerie selection and drinks. All generally slightly above your regular cafe prices, naturally, but then again this is a spin off from a 3-star michelin experience!

Shop 2608-2610, Level 2, Gateway Arcade, Harbour City, Tsim Sha Tsui, Kowloon, Tel: +852 2327 5711.                                                                                                                                       

Nobu

Nobu in Hong Kong is the first of Chef Nobuyuki Matsuhisa’s restaurants outside of Japan. Known to the world simply as “Nobu”, his empire of Japanese restaurants located around the world spans from Beverly Hills to New York City, London to Tokyo, Aspen to Milan, Las Vegas to Miami Beach, as well as the newly launched NOBU Hotel brand. The restaurant opened in Hong Kong at the Intercontinental Hotel in Tsim Sha Tsui in late December 2006.

His training stems from Tokyo sushi bar roots and his life abroad in Peru and Argentina (think Nikkei-cuisine) and his travels around the world inspired him to create a whole particular new trend in Japanese cooking that features signatures like his fresh yellowtail sashimi with jalapeño, black cod saikyo yaki, toro tartar with caviar, white fish tiradito, sashimi salad with Matsuhisa dressing, rock shrimp tempura, soft shell crab roll and new style sashimi.

New creations that showcase local ingredients include Saga Beef Truffle Nigiri Sushi, Hirame XO Salsa, Sake Roasted Chilean Seabass with Sansho Salsa all feature at this Nobu.

Nobu – 18 Salisbury Road, The Intercontinental Hotel Hong Kong, Kowloon, Tel: +852.2313.2323                                                                                                                                 

 

Akrame Benallal’s Restaurant Akrame and Vivander Atelier

For a 33 year old, French born, Algerian Chef Akrame Benallal has come far and fast. Benallal was mentored by two of the world’s great chefs – Pierre Gagnaire and Ferran Adria (El Bulli). His cuisine sees fish and seafood as treasured ingredients and often the focus in his dishes. His signature is the way he cooks lobster in an infusion at the guest’s table. Other familiar elements lean towards the inclusion of black, his favourite colour, as well as handcrafted, hand-churned butter, with which he has an enduring fascination.

He opened Restaurant Akrame, Hong Kong along Ship Street in 2013. In 2014, the restaurant earned its first Michelin star.

Ever eager to embrace change, innovate and elevate, in March 2016, he relaunched his menu – introducing an inventive new tasting menu paired with his own line of culinary juices paired with a four, six or eight course menu option where components of each dish are complemented with a selected fruit blend. Menus start at 4 courses for HK$788 with juice pairing at HK$198.

Akrame – Shop B, G/F, No. 9 Ship Street, Wanchai Hong Kong. Tel: +852 2528-5068                      

His second Hong Kong restaurant, Atelier Vivanda is a take on the traditional French bistro. He opened this in June 2015 next to Restaurant Akrame, also along Ship Street. The same street has since become known as michelin row as it has also become home to michelin-starred names like Bo Innovation and 22 Ships.

Atelier Vivanda serves classic French meat dishes with twists of Chef’s famous creativity in a comfortable, casual setting that recalls the atmosphere of a countryside butcher’s studio. Menu selection is minimal, where high quality gourmet ingredients are simply prepared to casual classic French recipes, showcasing twists of Chef’s distinctive style in adventurous and unexpected flavour combinations. A light lunch is offered at HKD128, alongside a more substantial lunch menu at HKD298. Dinner is available from 6pm onwards and is priced at HKD448.

Atelier Vivanda – G/F, 9A Ship Street, Wanchai, Hong Kong.  Tel: +852 2109 1768                                                                                                                           

Catalunya

Opened in 2013, the opening team from the world-renowned Michelin three-starred El Bulli opened Spanish restaurant Catalunya in Wanchai’s Morrison Hill area. The 5000 sq foot restaurant boasts an El Bulli alumnae headed by Group Executive Chef, Mr Alain Devahive Tolosa and Group General Manager, Mr Pol Perelló, a Spanish native who held a similar role at El Bulli for over 10 years, so you can expect something pretty special.

This is one group that opened very successfully Catalunya first in Singapore at the Marina Bayfront and has now come to Hong Kong. Signature dishes from its restaurant in Singapore including items like their Cod Esqueixada, Roasted Meat Cannelloni, Lobster Rice, Roasted Suckling Pig with Lemon Puree, and all-time favorites such as Spanish Bombas and Truffle Bikini feature alongside a comprehensive Spanish wine list and cutting-edge cocktails.

Catalunya – G/F Guardian House, Morrison Hill, Wanchai, Hong Kong, Tel: +852 2866 7900

Demon Chef Alvin Leung’s, Bo Innovation

Bo Innovation has made big strides on the global culinary map. It opened in London late 2012 and won a michelin star for Bo London in 2014 but also closed that very same year, promising to return after a ‘refit’. If you are missing it, the Hong Kong eatery is still very much alive. Helmed by the self styled Demon Chef, Alvin Leung, Bo Innovation, earned its 3 Michelin stars in Hong Kong and Macau guide for 2014 to 2016 and still forks out extreme Chinese cuisine with a molecular touch.

The restaurant is located at Star Street. We first ventured there in 2012 when the lunch set was a humble HK$268 for a choice of two dim sum or Bo Signature appetisers, a choice of main course and dessert. A lunch drop by these days costs double at HK$430 per person for a Set Lunch (Entree, Main Course and Dessert) and HK$730 for the Chef’s Lunch. Dinner offers different menus with a basic Tasting Menu starting at HK$$1,680 per person with an optional wine pairing HK $1,100 per person. There is also a Chef’s Menu and a Chef’s Table Menu. Undoubtedly all serve premium ingredients like scallop, foie gras, unami, oyster, caviar, cod, Brittany blue lobsters, abalone, all beautifully presented, molecular in consistency, style and size (somewhat) and definitely innovative. Make sure you try their signature molecular cuisine specials the Caviar, Smoked Quail Egg at HK$280 and the Xiao Long Bao at HK$90. The latter is an expensive mouthful of one precious morsel occupying about ¾ of a Chinese soup spoon, laced with a thin red line of edible paper infused with dark Chinese vinegar. It had the texture of raw egg yolk, and once you popped it in your mouth, out oozed an intense, rich soup holding authentic XLB flavours. Very clever.

Bo Innovation – 60 Johnston Road, Hong Kong, Tel: +852 2850 8371                                                                        

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