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Mask free March brings reopenings and rejuvenation to the city as art month kicks off this spring. We celebrate all the innovation women bring to our F&B scene and discover more from our guest contributor Hong Kong-native chef ArChan Chan on modern Chinese cooking, how she is uplifted by the rise in diversity within the F&B community and her excitement for the revival of late night dining.
Clockenflap returns to the city after a four-year hiatus
We celebrate International Women’s Day and all the innovation women bring to the F&B scene
With Hong Kong now open without Covid restrictions, we welcome international chefs for 4 hands dinners and more
MARCH 2023
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03
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Top Picks from Hong Kong Restaurant Week Spring 2023
New drinks menus and bars to try this March
Horoscope happy hour: pick the right whiskey to drink based on your zodiac sign
The best restaurants for art lovers in Hong Kong
Extend Art Month beyond the shows and galleries, and dine surrounded by artwork as you indulge in a feast for the senses
TRENDING
F&B
Five women-owned local businesses to
support this International Women’s Day
INNOVATIONS AND COLLABORATIONS
Women with Attitude series at DIO
10 female chefs in Hong Kong to know about (and follow!)
Quinary International Women’s Day Tipsy Tea pop-up
Enishi
The Lobby Lounge
Iza’Bis
Japanese | Sheung Wan
Italian steakhouse | TST
European-Japanese | Causeway Bay
Vivere
Bar Cyclone
Artifact Bar
Italian | Causeway Bay
Wine Bar | Lan Kwai Fong
Speakeasy | Jardine House
ArChan Chan
Chef at Ho Lee Fook
ArChan head chef of Ho Lee Fook was recently crowned Tatler Dining’s Local Champion 2023, she has also launched a recipe book tributing local dishes ‘Hong Kong Local’ here we discover more... The diversity in the culinary and hospitality scene here has really grown - I love seeing more and more female chefs and restaurateurs taking leading roles in the industry. I started my journey at a time where it was less common, now women are feeling empowered to enter the industry and follow their dreams. As things normalise guests are filling our dining rooms at later hours, I’m really looking forward to when late night dining comes back - nothing beats the buzz of the dining room, the energy and conversation late into the night…you feel even more inspired to bring new more dishes to life. The thing I love most in Hong Kong is the diversity of live freshly-caught seafood… from whole-caught fish, to prawns, lobsters, crabs, there is no limit to the opportunity. I’ve also been working on a Crispy Skin Master Stock Pigeon recipe , usually you either get a crispy skin pigeon or one cooked in master stock, I am trying my best to achieve the best of both worlds!. Some exciting things upcoming are our six hands dinner “the menu is crafted with dishes closely related to our roots, for me there are dishes that show my love for my home Hong Kong - they also showcase our journey to becoming the chefs we are today”. ‘Dinner for A Cause’ is curated by our female chefs - the menu will have a silent auction with all proceeds going to Feeding Hong Kong. Cantonese food is notoriously hard to pair drinks with, especially when you think of a pairing with wine. Drinks do not normally influence my culinary choices, but we have done a lot of work at Ho Lee Fook to curate a wine list and selection of cocktails that will complement the flavours on the plate. For me when dining out there is nothing better than a light Italian red served with a tuna belly dish. Archan shares how ‘heritage is treasure’ and to pass on stories is everything..and you can certainly see that in her expressive cooking…” I want to inspires others by sharing an image of working in the culinary world as a profession…, there is so much culture, heritage and history that goes into our food stories… this career working in hospitality shapes the experience and memories of others. “I just hope that I can be that tool that continues to pass on the food stories and culinary heritage that I have so much love for”.
“ There is so much culture, heritage and history that goes into our food stories.
DISCOVER MORE
Écriture is reuniting 7 chefs for an exclusive 14-hands charity dinner
Look Ma, Four Hands! 6 collaboration dinners to book into now
Prestige
Robb Report
Moët & Chandon Grand Vintage Dinner at ZEST by Konishi on March 28th
Asia’s 50 best restaurants 2023: 8 Hong Kong restaurants make the 51-100 list
Watson’s Wine
Lifestyle Asia
Rosewood Hong Kong celebrates 4th anniversary with “Rosewood Artistry” programme
Zuma’s spring menu featuring local brand Perfume Trees Gin
TimeOut
Lifestyle Asia
The world’s first Hennessy X.O x Kim Jones pop-up
Taste of Something New
K11 Musea
Watson’s Wine
Chandon Garden Spritz promotion
Greeting spring with Provence Rosé
King’s Wine
Wai Shing
Cloudy Bay online promotion
Duty Zero new virtual shopping experience
Watson’s Wine
Duty Zero
The Macallan
The Glenlivet
Edrington Hong Kong
The Glenlivet ‘Live it your way’ campaign
The Macallan X L’Envol, T’ang Court, Otto E Mezzo
Edrington Hong Kong charity gala raises HK$2.8 million
Macallan collaboration with Michelin-starred restaurants including L’Envol, T’ang Court, Otto E Mezzo.
The Glenlivet has launched a campaign that challenges stereotypes and collaborated with a local bar, Bound, to host a series of music concerts to celebrate diversity.
Edrington Hong Kong hosted its first-ever charity gala at Rosewood Hong Kongand raised HK$2.8 million for Ocean Park Conservation Foundation
Perrier-Jouët
Perrier-Jouët
G.H. Mumm
umm
Perrier-Jouët Champagne dinner at ZEST by Konishi
RSRV x Huso: Paris After Dark
Perrier-Jouët Secret Garden pop-up store
Huso is transformed into a secret speakeasy bar in Paris after dark, for customers to indulge in luxurious caviar bites expertly paired with the RSRV Cuvée 4.5 from Maison Mumm, while enjoying live jazz music performances.
Located at Tai Kwun, this event is a celebration of art and wonder. Perrier-Jouët has collaborated with local artist Neil Wang to bring customers an unforgettable experience.
A champagne dinner hosted by Mr. Eric Trichard, Deputy Cellar Master of Champagne Perrier-Jouët.
ABOUT PINOT NOIR • Pinot Noir’s home is France’s Burgundy Region particularly Côte- d’Or • Pinot Noir derives from French words Pine & Black . Pine alluding to the grape variety being in tightly clustered cone shaped bunches and black being the grapes dark colour • It’s the most highly priced varietal in the world • Typically, Pinot Noir is dry, light- to medium-bodied, with bright acidity, silky tannins and alcohol that ranges between 12–15% • The best food pairings for Pinot Noir complement the wine’s pretty fruit flavors , bright acidity and elegant style. These qualities make Pinot Noir a perfect partner to lighter red meats like duck and lamb, or white meats like turkey, pork and chicken. Earthier, more tannic Pinot Noir wines pair well with meats such as pork, filet mignon, and game dishes . Try a glass with char siu pork or duck pancakes , for a more classic pairing enjoy with Beef Bourguignon .
WHAT DOES PINOT NOIR TASTE LIKE?
Cherry Cranberry
Raspberry Forest Floor
Mashroom Licorice
STYLE
MH PRODUCTS
Light to medium body, ruby red color, low tannin, med/ high acidity. Red fruit core with secondary notes of baking spice, vanilla, and dusty earth.
New Zealand Cloudy Bay Pinot Noir 2018
The essential guide to Pinot Noir
THE GRAPE Small pine cone shaped clusters translate terroir very well but are difficult to grow. Grapes ripen slowly and unevenly, and are susceptible to a wide range of diseases and rot (botrytis).
Watson’s Wine Pinot Noir INTEL INSIGHTS New Zealand, Central Otago Te Wahi Pinot Noir
WHERE IT’S GROWN
France 75,760
California 42,812
Germany 29,049
Oregon 17,146
New Zealand 13,760
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March 17th
Saint Patrick’s Day
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March 27th
International Whisky Day
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March 31st-April 2nd
March 23rd-25th
March 28th
COMING SOON |April 17th Malbec World Day
Hong Kong Sevens
Art Basel / Art Central
A Tour of Scotland: Single Malt Scotch whisky tasting
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COMING SOON |May 13th World Cocktail Day
UPCOMING EVENTS
May 18th-21st
Mid May - Late June
June 22nd
Affordable Art Fair
French May 30th anniversary edition
Dragon Boat Festival
Lindsay Jang
Hilda Chan @hildas.thyme
May Chow @littlebaomay
Victoria Chow
@lindsayjang
@torichow
Entrepreneur
Culinary Artist
Chef
Entrepreneur
Please note events/news are subject to change during these unpredictable times. This newsletter is produced for MHD HK internal consumption only. All images are copyrighted and not for use.
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