ÉPURE Brings Extraordinary French Mediterranean to the Kitchen for Three Nights Only this March
Guest Chef Michel Portos brings two Michelin star cuisine from the South of France
ÉPURE, the Tsim Sha Tsui fine dining restaurant serving dishes almost exclusively from France, is très happy to welcome extraordinary two Michelin starred guest Chef Michel Portos to its kitchen from 3-5 March to prepare an exquisite French Mediterranean experience.
A self-proclaimed food purist, Chef Portos has built a foundation on serving creative yet simple cuisine using the highest quality produce - not unlike ÉPURE’s own Chef Nicolas Boutin. Chef Portos brings over three decades of experience in French Mediterranean cuisine and two Michelin stars, one of which he earned in 2001 at his restaurant Côté Théâtre in France’s Mediterranean city of Perpignan, and the second of which was awarded to him in 2009, at Saint-James in Bordeaux. Since earning his second star, Chef Portos also was awarded the title of “Chef of year 2012” by the prestigious Gault Millau guide.
Chef Portos finds inspiration from around the world and his cuisine has featured ingredients from the North African region of Maghreb, Asia, and the Mediterranean. For his visit to ÉPURE, he and Chef Boutin have designed an eight-course tasting menu (priced at HKD1,988) peppered with the freshest vegetables from the gardens of France and the French Mediterranean’s highest quality seafood.
To start, guests will enjoy fresh and delicate déclinaison de carottes (heirloom carrots) followed by jambon beurre cornichon (ham, butter, gherkins) and Chef Portos’ bouillabaisse miniature, avery traditional Provençal fish stew sourced straight from the coasts of France.
To follow, Chef Portos will serve internationally renowned oysters produced by France’sGillardeau family, l’huitre Gillardeau grillée croquante, grilled crunchy and served with courgette, apple, ‘huilerie Beaujolaise’ and artisan oil.
Next, guests will enjoy Chef Portos’ langoustine royale rôtie, émulsion thé vert, poudre pistache & radis, a roast XL langoustine with ‘green’ emulsion, pistachio and pink radish followed by theconsommé de pomme de terre brulée & truffe noire, aged bintje potato and winter black truffle in clear broth.
Fresh from the coast of Brittany is Chef Portos’ favourite fish of the season: the rouget, artichaut, vinaigrette poutargue, très vieux balsamique (red mullet with artichoke, bottarga vinaigrette, and Modene balsamic IGP 12 years old) is a dish that guests are sure to remember.
Chef Portos has designed a divine pieds paquets 2016, a specialty from Marseille made withlamb, tomato, white wine, orange and Espelette chilli as a main course, which is followed by asoupe pistou chèvre frais with basil & pink garlic broth and fresh goat cheese.
Finally, Chef Portos ends the meal on a sweet note with a light and fresh calisson, made withalmond, orange, melon and a delicious la tropézienne kumquat, made with orange blossom cream, brioche, kumquats confit, and almond.
For reservations: reservations@epure.hk / +852 3185 8338
Address: Shop 403, Level 4, Ocean Centre, Harbour City, Tsim Sha Tsui, Kowloon, Hong Kong
“Ferrero Gallery” - A Journey through the Artistry of Ferrero Rocher
The iconic brand of chocolates, Ferrero Rocher will be brought to life in an exhibition opened to the public in tandem with the annual Chocolate Trail at Harbour City, Tsimshatsui. Combining expression of talent and passion, “Ferrero Gallery” tells the story of Italian creation and craftsmanship through artistry, and will be presented through live chef demonstrations and unprecedented cross-category collaboration with Asia's most creative and celebrated makeup artist, Zing.
“Ferrero Gallery” is a journey to ignite the senses, and for a unique tasting experience revealing the sophistication of the pralines, two Italian chefs will highlight Ferrero Rocher’s Italian Art of Pasticceria through a live demonstration of making Ferrero Rocher. In addition, a grand Wall of 2,400 Pralines—showcasing a whole limited collection of Ferrero pralines—creates a rare photo opportunity and dimension. Guided by exceptional love of taste, Ferrero unleashes new and limited edition creations exclusively available at the “Ferrero Gallery.” The premium pralines gift sets will prove to be a confectionery masterpiece of irresistible flavours, including: Ferrero Rocher, Ferrero Rondnoir, Confetteria Raffaello, Ferrero Cappuccino, Ferrero Manderly, Pocket Coffee, Ferrero Kusschen, Ferrero Kusschen White, Ferrero Tenderly Dark, Ferrero Tenderly Torroncino, and Ferrero Tenderly White. You can pick your favourite flavours in both 5-piece and 12-piece gift boxes. Available with a choice of 22 pieces or 42 pieces, the Ferrero Golden Gallery is another perfect gift that makes every occasion special.
In addition, the Grand Ferrero Rocher (240g) which stands at 5 inches tall will also be sold at the Ferrero Gallery on a limited basis. From January 29th to February 14th, 60 pieces of the scrumptious and eye-catchingly sized Grand Ferrero Rocher will be sold daily at HKD160 each; a not-to-be-missed gift for Chinese New Year and Valentine’s Day.
Exhibition date: January 22 – February 21
Location: Gallery by the Harbour, Harbour City, Tsim Sha Tsui, Hong Kong.
EXPERIENCE A DAY IN A FROSTY GARDEN AT DK CUPPA TEA A Whimsical Afternoon Tea that makes your Toes Tingle
Rainy Blue Monday! Starting with a warm cup of tea with your choice of Rose Earl Grey and Lavender Earl Grey and watching a dreamy and fluffy organic ‘blue cloud’ cotton candy rain, sweet raindrops keep falling on your tea. We don’t mind to have such a lovely “Blue Monday” like DK Cuppa Tea afternoon tea set.
DK Cuppa Tea Sheung Wan launched a themed afternoon tea set "A Day in a Frosty Garden”, is priced at HKD 298/person (min. 2 person per seving) and available till 29 February. The tea set is including potpourri savory tartlets, like pumpkin, Broccoli, and Foest Mushroom, Tomatoes, Cheese and Foie Gras tart; sweet indulgence desserts like Earl Grey Italian cheesecake, Earl Grey carousel cookies, snowflake-ridden Earl Grey cupcakes, Rice Krispie cake and macarons, Hazelnut and Cinnamon Dark chocolate squares and ride away on a Merry-go-round with your own edible horses embedded on a cupcake.
With a wide range of delicacies to satisfy your stomach, five magic cards will be presented to you at the end of the tea set, each card leading to a unique essential oil. Their functions are written on the cards so pick one (or all) that suits you the most and start your everyday with it! Take your experience further by bringing Roll-on Massage Oil home, made from your own concoction for HKD $100/bottle.
Enquires: https://www.facebook.com/DKCuppaTea
Address: 16A Staunton Street, Central, Hong Kong / 19 New Market Street, Sheung Wan, Hong Kong.
Tel: +852 2771 2847 / +852 2386 3588
Celebrate! 2015 Furniture Design Competition Finalist
Building on the success of SHOP! 2014 and EAT! 2015, the RIBA Hong Kong Chapter, in partnership with HoneD and Merci magazine, launched a furniture design competition as part of CELEBRATE! 2015 earlier this year. The initiative offers the participating furniture manufacturer the chance to benefit from the unique design skills of architects and designers to experiment with their creativity. Architects and designers will also gain the opportunity to work on a direct commission with the furniture manufacturer to develop and translate the design into prototype to showcase their design to a wide range of quality design, art and lifestyle exhibitions.
Architects and designers (individuals and teams) across Hong Kong and Asia Pacific were submitted their designs of a piece of furniture in competition. Three of these designs were selected by a panel of international judges to have the prototype of their creation manufactured. These three prototypes, together with a high recommendation prize for design had been unveiled at the culminating event - RIBA Hong Kong Chapter CELEBRATE! 2015 which hosted on 10th December, 2015. An overall winner, selected on the night by a panel of international judges, and a popular vote winner were selected by attending guests on the night has been announced.
FINALIST
Three of these designs were selected by a panel of international judges to have the prototype of their creation manufactured. They are Step Stools designed by Tony Leung, Connect Chair by Vicky Poon and Shair by Salim Rumjahn. Also Yuan Chair were selected and won the High commendation for Design.
ABOUT STEP STOOLS | Designed by Tony Leung
STEP STOOLS CONCEPT
Step stools 120' echoes the folding stools commonly found in Hong Kong, build of plywood on a pivoting steel frame, the simple design offers multiple configurations such as step stools, side tables or furniture for kids. Wood type and paint finishes can be selected to match different decors.
Function: Coffee table | Kids's furniture | Stepstools
CONNECT CHAIR | Designed by Vicky Poon
Connect Chair Concept
The design concept of “Connect Chair” is to encourage the interaction between people. In Hong Kong, people usually keep their distance between each other and seldom speak with new faces in supposedly “social” activities such as lesson, seminar, workshop, etc. This inspired me to explore the idea to design a piece of furniture which can be transformed to different circumstances: single seat, double seats or multi-seats that would conveniently enable participants get closer to each other to strike up conversations in a relaxed manner. The chair shape design is like a piece from a jigsaw puzzle that not only expresses the meaning of connection between people, but also allows people to have fun in their interaction of joining their seats with each other.
FUNCTION: Single for one | Double seats for two | Two or more of these chairs can join with each other to form an extended social area
SHAIR - Designed by Salim Rumjahn
Shair Concept
“Shair” concept came from my children who have unlimited energy and curiosity to climb up chairs to reach higher position at home, for example: open refrigerator, closet and bookshelf. To fulfill their needs of them, I integrate Chair and Stair and came up with my design, “Shair”.
FUNCTION: Escalate | Seat
On December 10, 2015. CELEBRATE! 2015 Christmas party were held at JLL in conjunction with announcement of the winners of the creative design competition. The designers of Yuan Chair received a High Commendation Award for Design. After voting by the panel of judges included Dr. Edmund Lee (HKDC), David Littler and Dan Rusu also our audience on the night,
Stepstools won the Judges Prize while Connect Chair won the Popular Vote Prize.
Gold & Venue Sponsor: JLL
Silver Sponsors: MEGAMAN HK | TUNG FAT HO BUILDING MATERIAL LTD
Sponsors: Jax Coco | Pinecone Creations
To review the design project of Celebrate! 2015, please visit:
Green and Warm Christmas at East, Hong Kong
Thank you very much EAST, Hong Kong for the wonderful and warm Christmas dinner. We really enjoyed all the arrangements - nice mulled wine welcome drink, planting in the Herb Garden, delicious dinner with pleasing presentation and love the eco-friendly festive decors - European Christmas Village and Gingerbread Village. Luckily, our editor won a lucky draw.
The festivities begin with a semi-buffet dinner on Christmas Eve at HK$688* and on Christmas Day at HK$668*, both with two sessions. Children aged 12 and below will enjoy discounted rates at HK$344* and HK$334*, respectively. A semi-buffet brunch is also available on Christmas Day from 11:30am to 2:30pm at HK$558* for adults and HK$279* for children. And then, Mr & Mrs Claus will pay a visit to the restaurant on both days to give away Christmas treats to children during both lunch and dinner.
The Christmas semi-buffet dinner menu features a selection of festive choices, including Gravlax and Glazed Ham, Poached and Smoked Salmon, and Continental Cheeses and Artisan Breads, in addition to an inviting seafood selection with Boston Lobster, Canadian Crab Legs, Cooked Prawns and Freshly Shucked Seasonal Oysters at the seafood bar.
After the scrumptious starters, guests can have their choice of a main course, freshly prepared from the open kitchen, including Hand-carved Turkey Breast and “Boned and Rolled” Leg or Porterhouse Steak (550g) to share with family and friends, as well as Seared Scallops, French Duck Breast and Roast Chilean Sea Bass.Complete the Christmas meal with a selection of festive desserts such as Poached Red Wine Pear, Cranberry Cheese Cake, Mince Pie, Chestnut Meringue Pie, Panettone Bread, Butter Pudding with Brandy Sauce and more.
For the Christmas Day semi-buffet brunch, guests can enjoy a variety of seafood, crispy fresh salads, cold cuts and pastries from the generous antipasti corner, followed by the main dish. Afterwards, guests can wrap up with a selection of Yuletide desserts.
Beside the semi-buffet brunch and dinner during Christmas, the hotel also offers New Year's Eve semi-buffet dinner on 31 December is priced at HK$628* for adults and HK$314* for children aged 12 and below. Guests will be spoilt on the last day of 2015 with an appealing dinner, including an assortment of antipasti and seafood with a choice of main course options, such as Grilled Canadian Lobster (800g minimum) or Porterhouse Steak (550g) for two people to share, as well as Seared Scallops, Roast Chilean Sea Bass and French Duck Breast.
For reservations: Feast (Food by EAST), please email festiveatfeast@east-hongkong.com or call (852) 3968 3777
Merry Christmas!!
The Gentlemen’s Odyssey presented by Harbour City VIC Club
On November 12, 2015, Harbour City VIC Club and Merci Magazine have fiirst joined force to celebrate an exclusive journey of artisans and craftsmanship for professionals and for distinguished gentlemen. Showcase of the champion of the simple and timeless design, appreicateing craftsmanship, aesthetics with bespoke elegance created especially for the evening which took guests on a journey through the evolution of showcased the latest collections from the likes of Benjamin & Blum, Canali, Corthay, Davidoff, IWC, Moynat, The Gentlemen's Tonic, The Glenlivet and Visual Culture.
With an exclusive coktail party at Epure that had a number of architects, designers and executive directors in attendance. With an interactive experiments that we had guests such as Roger Staeheli, Manfred Yuen, Roger Wu, Sherry Faller.
