MASTER WHISKY BLENDER AND BOTTLER AT VOM FASS
Andrew Laing, from Hunter Laing & Co. will be arriving November 6-8, 2015
VOM FASS has the pleasure of inviting world-renowned Whisky blender and bottler from Hunter Laing & Co, grandson Andrew Laing to visit Hong Kong from November 6-8, 2015 inclusively. Andrew hails from Hunter Laing & Co., a family operated company with an unrivalled pedigree as blenders and bottlers of the finest Scotch Whisky. As a treat for the Scotch Whisky fanatics in Hong Kong, Andrew Laing will be hosting the Whisky Intelligence and Whisky Tasting in the afternoon, then followed by Whisky Pairing Dinner at night at Zurriol. As a special treat after the class and pairing dinners, guests can purchase whisky they have tried and love and have it personally signed by Andrew Laing. This is an absolute privilege opportunity to meet the infamous Andrew Laing in person.
Whisky Intelligence
Date: Saturday and Sunday, November 7-8, 2015
Location: Zurriola – 18/Fl, The One, 100 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong
Time: 3-5pm
What: Whisky Intelligence and Whisky Tasting – A course hosted by VOM FASS and Andrew Laing, throughout the two days, students will be leaning about whiskies. This is suitable for amateur whisky drinkers to enthusiasts. Topics covered will include:
- How different regions differ?
- Difference between single malt and blended malts
- How to properly taste whisky
- Blind tasting
- Great Glen journey
- What difference does the different aging make
- Process of how whisky are produced
- How blending works
There will be 6 whiskies available for tasting, with snacks throughout the class.
Price: Early Bird HKD$980 (before October 17); Regular price HKD$1,280
Capacity: 18 person
Whisky Dinner:
Date: Saturday, November 7, 2015
Sunday, November 8, 2015
Location: Zurriola – 18/Fl, The One, 100 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong
Time: 7:00pm onwards
What: Whisky pairing dinner with Andrew – Andrew will walk diners through a whisky journey, guiding them through the different whisky and taste profiles and how they go with the different courses throughout the night
Price: Early Bird HKD$1,880 (before October 17); Regular price HKD$2,280
Capacity: 48 pax per session
Menu: Homemade bread | Butter
Amuse bouche
Salmon | Cauliflower | Horseradish
Poached egg | Lardo | Parsley
Quail | black pudding | beetroot
Potato | leek | mushrooms | portwine
Sorbet
Oxtail | pearl onions | burnt potatoes
Apple tarte | Vanilla | Bay leaf
Petit fours
For details: http://www.vomfass.com.hk/events
Poly Auction Hong Kong’s 2015 Autumn Auctions
Tracing Rarities Overseas
Key auction pieces: Sanyu Roses in a White Pitcher, Feng Ning A Glance of Nanjing City
Preview: 3-4 October | Auction: 5-6 October
Poly Auction Hong Kong, is a remarkable auction house in Hong Kong and the Asia Pacific region. It comprises of seven departments: Chinese and Asian Modern and Contemporary Art, Chinese Contemporary Ink Paintings, Fine Modern Chinese Paintings and Calligraphy, Classical Chinese Paintings and Calligraphy, Chinese Ceramics and Works of Art, Jewels and Watches and Chinese and Western Wine. Poly Auction selects only genuine, exquisite and rare artwork.
Alex Chang, Managing Director of Poly Auction Hong Kong, said, “We are pleased to gain such strong support from collectors, receiving two rare masterpieces during Poly Auction’s tenth anniversary. We are delighted to be presenting the precious masterpieces Roses in a White Pitcher, a key work in one of Sanyu’s early series creations and the national treasure A Glance of Nanjing City, painted by Feng Ning. This honour shows the support and trust collectors have in Poly Auction as well as the positive growth in the Asian art market. Our specialist departments have been working hard to design Autumn Auctions’ main premise and themes, presenting rare and valuable pieces with careful consideration to academic context and the direction of the Asian market. We hope this auction brings fresh perspective and visual delight, while providing a golden opportunity for collectors to buy the finest works.”
Poly Auction Hong Kong’s 2015 Autumn Auction held on 5 and 6 October at Grand Hyatt Hong Kong, features extremely rare Classical Chinese Paintings and Calligraphy from the imperial palaces, such as Feng Ning’s A Glance of Nanjing city. A magnificent 10 metre scroll hailed a Chinese national treasure. It tells the story of the wealth of Nanjing, the ancient Song dynasty city by the Qinhuai River, as well as the story of the lives of everyday people at that time; at the Fine Modern Chinese Paintings and Calligraphy session also features the finest works from painters from Jingjin (Beijing-Tianjin), Haishang (Shanghai) and Lingnan and demonstrate the artistic achievements made by the greatest masters of the art from different time periods. Besides, the Chinese and Asian Modern and contemporary Art will be presented including artwork from notable contemporary Chinese artists, including classic works from Sanyu – “Roses in a White Pitcher”, Chu Teh-chun – “Subtilite Hivernale”, Zeng Fanzhi – “Mask Series”, Wu Guanzhong – “Pandas IV” and Liu Ye – “Ruan Lingyu No.2”. Poly Auction Hong Kong is also pleased to offer the sensational collection of ceramics, wine, whisky, jewellery, watches and limited edition Hermès Kelly crocodile bags crafted from exotic niloticus crocodile at this season.
Website: www.polyauction.com.hk
Sina Weibo: polyauctionhk
WeChat: polyauction-hongkong
GODIVA Chocolatier X The Ritz-Carlton, Hong Kong
A Journey of the Senses – “Sablés Fine Butter Biscuits Afternoon Tea”
GODIVA, the premium Belgium chocolatier is collaborating with The Ritz-Carlton, Hong Kong to create an enchanting culinary experience for chocolate and dessert lovers. The Sablés Fine Butter Biscuits Afternoon Tea - A Journey of the Senses menu was created for guests to savour the journey of traveling through their taste buds. Each biscuit from the Sablés collection is comprised of elements from the different continents, guests will be able to delight in Chef Jean Apostolou’s interpretation of his adventures.
GODIVA’s travel-inspired Sablés butter biscuits are born out of Chef Chocolatier, Jean Apostolou’s travel expeditions across the five continents, Africa, Oceania, United States, Asia and Europe. The five beautifully crafted biscuit flavours, each reminiscent of the provenance that inspired its creation. Together with The Ritz-Carlton, Hong Kong’s distinguished chefs, Executive Chef Peter Find and Executive Pastry Chef Richard Long, and GODIVA’s Chef Chocolatier, Pacific Rim and China, Philippe Daue, they have designed an impressive afternoon tea set menu allowing guests to indulge in simple pleasures, as well as celebrating the journey of the senses.
The Sablés Afternoon tea menu features the Macadamia Ginger Sablé, Africa with the Ultimate Chocolate biscuit, the United States with the fabulous Pecan Chocolate Chip biscuit, Asia with the Matcha Tea and Europe with Almond Speculoos Sablé, and also some savory treats - Mini Sandwich, Capers Bread Cube with Caviar and Waldkorn Bread with Sweetcorn and Chicken Salad. It is priced at HK$388 + 10% for one person from October 1 to November 30, 2015, and HK$458 + 10% per person from December 1, 2015 to January 1, 2016.
For reservations or enquiries: restaurantreservation.hk@ritzcarlton.com or call +852 2263 2270
Address: Cafe 103, Ritz Carlton Hong Kong, Level 103 International Commerce Centre, Tsim Sha Tsui, Hong Kong
The Pottinger and Gradini Ristorante E Bar Italiano celebrate first anniversary with launch of exclusive 'Suite Elegance' package
The Pottinger Hong Kong and Gradini Ristorante E Bar Italiano - standing on the historic Pottinger Street in Central with Grade 1 historic building graded by the Antiquities Advisory Board of Hong Kong and awarded Asia’s Best City Boutique Hotel by the World Boutique Hotel Awards 2014. It prides itself on providing bespoke hospitality and an exquisite culinary offering. To celebrate their first anniversary, they are offering the exclusive 'Suite Elegance' packages for their valuable guests.
The Suite Elegance (HKD 9,688) is the epitome of luxury with a night for two in the Pottinger Suite, the property’s finest suite experience. A bottle of champagne welcomes guests on arrival, to be enjoyed in the suite’s lavish and bespoke interior with premium amenities including a powder room and kitchenette. For the first time, guests can also enjoy an in-suite Gradini Ristorante E Bar Italiano evening dining experience, along with breakfast in the restaurant the following morning.
Within the intimate tranquillity of the Pottinger Suite, guests will start the evening with Goose Foie Gras Terrine with Port Wine Jelly before dining on Gradini Ristorante’s signature Rigatoni with Tuscan Sausage in Spicy Tomato Sauce. Guests will then be treated to a choice of either the delectable Pan-fried Chilean Sea Bass with Sea Urchin Cream Sauce or the impressive Roast Lamb Loin with Pistachio Crust and Marsala Reduction. No Gradini Ristorante experience would be complete without the Classico Tiramisù del Pasticcere, to be savoured as guests watch the city lights from the graceful comfort of the suite. The ‘Suite Elegance’ package is also available in the Studio Suite (HK$5,388) with slight variations.
For enquiries and booking: www.thepottinger.com or call 2308 3188.
"diptyque La Colllection 34" Afternoon Tea
Swire Hotels with leading French perfumer diptyque, transforming the afternoon tea experience into an indulgence for the senses, the "diptyque La Collection 34" Afternoon Tea presents a luxurious selcetion of miniatures from diptyque's signature collection, alongide a medley of sweet and savoury delicacies specially created by the chefs at Cafe Gray Deluxe and Sureno.
The "diqtyque La Collection 34" Afternoon Tea will be available exclusively at award-winning restaurants Cafe Gray Deluxe at The Upper House in Hong Kong and Sureno at The Opposite House in Beijing, from now until the end of October.
Guests at Cafe Gray Deluxe in Hong Kong will be tempted with orginal creations that celebrate both Eastern and Western flavours, from Cedar Wood Smoked Salmon Quiche, Toast Kagen of Icelandic Shrimp on Toasted Brioche and Peking Duck Cone, to ireesistible sweets including the Jasmine and Mingo Coupe, Orange Blossom-Mandarin Cheese Cake, Red Velvet Roll with Rose and Raspberries, Basil and Lime Macarons, and Chocolate-Balsamic Cream Aux. Each order of the tea set comes iwth Art of Body Care discovery set which includes three pampering body care that takes you on an oldactory sensual journey and one invitation can offer additional fragrance sample kits in diptyque boutique.
The "diptyque La Collection 34" Afternoon Tea is offered at HK$290 for one guest or $530 for two (subject to 10% service charge) at Cafe Gray Deluxe.
For reservations:
Cafe Gray Deluxe, please contact (852) 3968 1106 or email: info@cafegrayhk.com
Sureno, please contact +8610 6410 5000 or email: info@surenorestaurant.com
Momojein - Modern Korean Restaurant
“Korean wave” is still spreading across Hong Kong. Many new Korean snack shops, cafés and restaurants are opened every day which is not surprised when a new one is found opened near your home or workplace. Generally, the most popular Korean food in Korean restaurant are: kimchi tofu soup - “Soft Tofu Stew”, noodle with black soybean paste sauce - “Jiajangmyeon”, rice cakes with sweet and spicy sauce - “Tteokbokki”, ginseng chicken soup – “Samgyetang” and so many more. However, the newly opened Korean restaurant may bring to you an unusual Korean cuisine.
Opened in Wan Chai QRE Plaza in early August, Momojein is a modern Korean restaurant - stylish and decent interior design with wooden table and bar top; grey stucco flooring and white wall finish; black steel partition with geometric pattern (same as its logo) at entrance and ceiling which form a leading pathway to the customer towards another private corner of the restaurant. Heading the culinary team is the Korean celebrity Chef Lim Hee Won, who has over 10 years cooking experiences and is crowned one of the top 8 star chefs on CJ television channel’s cooking programme “Oliver Show”.
Momojein’s menu provides an unparalleled insight into the revolutionized traditional Korean cuisine. The “Kalbi Hotteok” wasn’t looking so attractive with its presentation; however you will be surprised with its chewy and sweet glutinous bun, juicy teriyaki beef fillings and the ranch sauce with Korean chili which leveled up the taste of this reinterpreted traditional sweet Hotteok. Besides, "Samgyetang", ginseng chicken soup, whole chicken stuffed with rice in a stone pot which is always popular in most of the Korean restaurants, Chef Lim has crafted this dish with a modern and exquisite presentation. The chicken thigh is filled with rice, red beans and lentils, rolled up like roulade, slow cooked sous vide in chicken broth and finally served in a small steel wok. Last but not least to share is the “Beef & Poached Egg” - tender shredded beef stewed for 6 hours is placed in the middle with runny poached egg on top and white radish at the bottom. Everything goes so well together if there’s a bowl of steamed rice to come along with that would just be perfect.
Enquiries: www.facebook.com/momojeinhk
Address: 23/F, QRE Plaza, 202 Queen’s Road East, Wan Chai, Hong Kong.
Tel: +852 2789 1949