AVA is the hot new restaurant that’s just opened over in Tsimshatsui by Rhombus International Hotels Group, the sister F&B restaurant of Azure Restaurant/ Bar at Hotel LKF in Central. The kitchen is headed up by chef Mike Boyle who hails from the Venetian Las Vegas Hotel & Resort. AVA’s à la carte menu focuses on using high quality ingredients to make classic dishes that are given a contemporary twist. Presentation is a key at AVA, perhaps not surprising from chef Mike’s tenure in Las Vegas.

We were invited to test the tasting menu consisting of 8 dishes prepared by the chef. The presentation for each of the dishes were amazing and, though we were thoroughly stuffed, we simply couldn’t resist polishing off all 8 dishes!

Highlights include: Salt-Marsh Lamb from the Rhug Estate in Wales which is one of the best lamb dishes in the city. It’s served with crunchy, freshly sautéed Brussels sprouts, celery roots, carrots and beetroot purée.

Another worthy mention is the freshly made ice-cream that’s created on the table using liquid nitrogen with rose water and raspberry ice-cream. The tableside presentation makes for one of the most interesting and theatrical higlights of the night, and we highly recommended it if you want to impress a date!

When you’re done, head on upstairs to gaze at the spectacular Hong Kong skyline at AVA’s Sky Garden. A DJ will be spinning tunes every Thursday to Saturday starting at 10:00pm, which makes for the perfect night out!

AVA’s tasting menu

AVA-tini   HK$118

Absolut mandarin, belvedere raspberry & malibu, shaken with cranberry juice and fresh lime, stir-chilled with LN2, smoking to the table.

Red Pepper Soup HK$98

A delightful soup of red capsicum and fresh plum tomato soup paired with sweet black garlic

 Boston Lobster  HK$228 

Lobster served like you’ve never seen it before. A medley made of layers of crab, tropical fruits and dressed with vanilla oil, served in a teardrop ice crystal

 Duck Foie Gras   HK$228

An interesting way to serve seared foie gras, with “pebbles” of foie gras essense, orange vanilla gel, citrus spiced waffle and confit leek

 Duo of Beef   HK$388  

A great dish of panroasted rib eye paired with slow-roasted short rib, bacon-scented Brussels sprouts and baby carrots

 Salt Marsh Lamb HK$368  

One of the best lamb dishes in the city. A lamb loin panroasted and glazed in brown butter, garlic and a thyme medley of spring vegetables. The lamb is flown in direct from the Rhug Estate in Wales, United kingdom

 Red Snapper  HK$258 

An interesting twist on how to serve red snapper. The fish is panroasted with the skin removed and served crispy on top with carrot ginger purée, baby fennel and heirloom carrot

 Ice-Cream  HK$128 

Fresh ice-cream made fromm rosewater and raspberry flavor, and made tableside especially

Where? 

• AVA Restaurant is located at 38/F Hotel Panorama by Rhombus, 8A Hart Avenue, Tsim Sha Tsui, Hong Kong.
• Tel: 3550 0262
• www.hotelpanorama.com.hk

The first solo project Yardbird by Matt Abergel of Zuma and New York City’s Masa has recently opened its doors in Sheung Wan.

Chances are you’ve already heard of it, as according to CnnGo and hordes of satisfied diners it is Hong Kong’s newest “it restaurant.” The concept is simple and refreshingly so. Good chicken parts on a stick yakitori done right along with some Izakaya favorites and all served up in a casual, fun atmosphere. However, simplicity aside, these guys take yakitori very seriously. That and the whole experience is elevated by an impressive wine list including Sake, Shochu and yummy cocktails.

We sat down with Beverage Manager Elliot Faber to discuss the pleasures and pitfalls of finding the perfect wine for yakitori.

Hi Elliot, tell us a little about yourself.

Matt Abergel and I are childhood friends from Canada and we have always wanted to work together. Where Matt was into food, I immersed myself into the world of wine. I ran an Italian wine store for three years, as well as put on an international wine festival, coordinated wine events and even developed wine and dining packages for Visa.

What is the concept behind Yardbird?

The concept is simple: essentially modern yakitori. We all have a lot of experience with traditional Japanese izakayas and yakitori places, and we all have a passion for Japanese food and culture. Our chickens are sourced fresh from the most eco-conscious farmers in Hong Kong and slaughtered for us everyday. Even the charcoal is sourced especially from a specific tree in Japan.

What are the challenges of pairing wine with yakitori?

First, yakitori makes up about 50% of the menu at Yardbird. Japanese flavours tend to be very simple and obvious: sweet, sour, umami, maybe a little bitter. So, I tend to select wines that are very simple and can really set the stage for the food. Although I have a passion for Italian wines first and foremost, I come from a North American wine perspective and, as such, want to use more and more wines that are difficult to find elsewhere in Hong Kong. Also, I include lots of Sakes and Shochu (rice liquor).

One of the most fun parts is the Sake and Shochu. I’ve been to Japan so many times, and I worked as a brand manager for an artisanal Sake maker in Canada, so I love the opportunity of educating people about the world of Sake and Shochu.

So, what can we expect from a drinking experience at Yardbird?

You’ll get a very casual, friendly and informal education. After all, that’s what it’s all about.

• Yardbird is open Monday- Saturday from 6 until late.
• Yarbird, 33-35 Bridges St.Sheung Wan, Hong Kong Tel: 2547 9273
• Or, find them on the web.

Hong Kong’s Euro brasserie, The Press Room, will get a Portuguese twist and 17 new dishes as Jorge da Silva takes the reigns at the restaurant as Head Chef.

Born in Portugal, the 35-year-old has honed his culinary skills at famous London eateries such as PJs Bar and Grill, and The Farm. Now it’s his turn in Hong Kong.

Moving to his new foodie home in the historic Chinese news room (now a lux restaurant) on Hollywood Road, da Silva is taking over the menu and will introduce 17 European inspired dishes to the brasserie such as Foie Gras ballotine with truffled French beans, Roast black cod with Cassoulet, and Grilled darne of Salmon with Hollandaise.

How much?

Main courses around HK$230

Where?

The Press Room, 108 Hollywood Road, Hong Kong. Tel: 2525 3444

Madam Sixty Ate is a new restaurant in Wan Chai that is definitely for those interested in an adventurous dining experience.

The chefs are former W Hong Kong and Sydney kitchen culinary directors and have definitely created some interestingly named dishes like Joseph the Duck (roasted duck and confit leg), Pig in Sheep’s Clothing (slow cooked Mangalista pork belly) and For Stanley (halibut with cauliflower, bacon and squid ink ragout).

But what makes us go back for more is the interior design led by founder/designer Bronwyn Cheung, designer Nany Yuen Parker and branding creative director Maxime Dautresme who have given Madam Sixty Ate a unique story and look you won’t find anywhere else in Hong Kong.

We sat down with Bronwyn Cheung and asked her about her new venture:

What is the inspiration behind Madam Sixty Ate?

The inspiration for MSA is behind the name: Madam Sixty, as we are at 60 Johnston Road; and we are located at Shop 8 J Senses. 

However it is a play on 8, being “ate,” essentially what Madam likes to eat and drink.

Madam is a mythical figure that is well travelled and the animals she encounters are all a part of her imagination and her life.  Her life is what influences the food and the style of the cuisine.  I think at the end of  the day it should be fun – dining with friends or family should be an interactive experience.  If you have a good time and create a good memory while dining at Madam Sixty Ate then we have done our job correctly. 

We try and not take ourselves too seriously – MSA is meant to be there if you want a glass of wine with cheese, a cocktail after dinner or a dinner date.  It should encompass a b it of everything and be comfortable and modern at the same time. Essentially the restaurant is like being invited into a friend’s home. The feeling of conviviality, warmth and fun. 

How would you best describe the type of food you serve?

The food is modern European, so the flavours are things you can identify with and are classical techniques but done in fun and quirky ways. 

We also do parties and private dinners as we have the tasting menu which is suitable for larger tables as well as a 5-course set.  There is also the chefs tables next to the kitchen.  The lounge/bar is available for private hire as is the restaurant but does depend on how large the parties etc. 

What do you look for when you pick wines?

WIne should essentially about being food friendly. We obviously would love our list to be boutique and not just the wines you can pick up at a supermarket. 

You will find that the mark up is not extreme, all our wines are served in Riedel grape specific stemware, therefore our point of difference here is that the wine should essentially be a compliment to the food and served with respect to its inner characteristics. 

You can download our wine list here.

Talk a bit about the cocktails and the inspiration behind some of them?

The cocktails like all the surrounding are based on classic with a twist.  So essentially they reflect the surroundings and the food.  They should be a bit quirky, fresh and fun. 

Some examples are the Bloody Madam: a bacon-infused bloody mary; Provence Margarita, Smokey Negroni, Manhattan of Louisana and the Pornstar Martini that mixes vanilla vodka with passion fruit puree and vanilla liqueur to get you in the mood.

Madam Sixty Ate lives at 1/F, J Senses, 60 Johnston Road, Wan Chai, Hong Kong.

Madam Sixty Ate is open daily from 12pm to 12am.

For reservations, please call +852 2527 2558 or email at info@madamsixtyate.com.hk

Download the menu here.

Popular New York-Italian restaurant Posto Pubblico in SoHo is now introducing a super exclusive way to hold private dinners with the launch of Posto Privato.

Posto Privato accepts one reservation per night, for a minimum of eight people and a maximum of 18. The dinner menu is priced at HK$600 per head (without wine) and comprises a four-course meal served family style over 12 larger portioned dishes. Chefs cook and finish each dish in the kitchen alongside diners, and are actively involved in the evening’s service.

Posto Privato is located immediately above Posto Pubblico, which now allows Pubblico customers to make larger reservations in a more private setting ideal for special occasions, corporate entertainment and private parties.

Reservations can be made by e-mailing info@postopubblico.com. Due to the operational nature of the dining facility, Posto Privato dinners start at 8:00pm and finish at 11:00pm.

Posto Pubblico is located on G/F No. 28 Elgin Street, SoHo, Central.

Chef Patrizio Sacchetto is the new Executive Chef at the newly refurbrished Spasso, bringing with him his expertise in high quality Italian regional cooking and his vast culinary experience to Hong Kong.

Chef Patrizio is an award-winning chef who has won many culinary accolades including the Silver Medal in the American Chefs Association National Competition, Sunset Magazine’s Chef of the Year (1992) and the Best Educator in Culinary Field Medal by Toque Blanches Europe and International Club.

He learnt his craft in the most authentic of Italian settings, helping his grandmother prepare for family dinners, and he has since apprenticed under famous chefs like Gualtiero Marchesi and Rene Verdon (White House Chef to President Kennedy).  He has cooked for Academy Awards and some of the most famous people including Luciano Pavarotti, Al Gore, Gianni Versace and Roberto Cavalli.

Patrizio brings his well-honed cooking techniques and intimate knowledge of local Italian ingredients to offer diners a quintessential Italian dining experience at Spasso’s.

Patrizio likens composing a dish with composing a piece of music in that the author has to have comprehensive knowledge of each ingredient or note to ensure flow, rhythm and harmony of taste. In his own words; “A great dish is like a beautiful song, it stays in your mind forever.”

The new Executive Chef will showcase his Sardinian specialties with a new gastronomic menu to celebrate 150 years of Italian unification. Make sure you book a table to try out his amazing Sardinia menu.

Patrizio’s Menu:

(available from June 3 to June 30)

Salted tuna carpaccio with Sardinia oil and pine nuts

Sardinia durum or whole wheat pasta with sausage ragout in cannonau wine sauce

Young lamb stew with potatoes and spring peas

OR

Pan-roasted Sardinia red snapper with fava beans fennel and bottarga

Granny’s favourite cake

Spasso

• Shop 403, Level 4, Ocean Centre, Harbour City, TST, Hong Kong.
• Tel: 2730-8027

Earlier this week, the Italian Chamber of Commerce in Hong Kong and Macao held a press lunch to kick off the news that June is Italian Month in Hong Kong, with Italy 2011: Quality & Lifestyle!

While there are lots of great cultural events – from Italian plays, art, film and even a car showcase coming to Hong Kong – we’re most interested in seeing how Italian food and wine will play a major part in the whole celebration.

With a quick glance at the schedule we find a lot of exciting events to cater to Italian wine lovers in the city including:

A Tavola! (Italian for “Come and Eat!”) – the best of Italian Regional Cuisine looks to get Hong Kong well fed with the best Italian food around town. This promotion that lasts all of June has all the Italian chefs in Hong Kong incorporating their own regional cuisine into a fixed price complete meal for HK$448. The restaurants involved are:

• 208 (Region Abruzzo) Chef Enzo Carbone – 208 Hollywood Road, Sheung Wan, Hong Kong
• Barolo (Region Calabria) Chef Marcello De Rosa – G/F, 30 Hollywood Road, SOHO, Central
• Divino (Region Veneto) Chef Michele Senigaglia – 73 Wyndham Street, Central, Hong Kong
• Domani (Region Friuli Venezia Giulia) Chef Andrea Spagoni – Level 4, Pacific Place, 88 Queensway, Admiralty, Hong Kong
• Gaia (Region Lazio) Chef Paolo Monti – G/F, The Piazza, Grand Millennium Plaza, 181 Queen’s Road Central, Hong Kong
• Goccia (Region Campania) Chef Fabrizio Napolitano – Shop 2, 73 Wyndham Street, Central, Hong Kong
• Grissini (Region Liguria) Chef Marco Torre – 2/F, Grand Hyatt Hong Kong, 1 Harbour Road, Hong Kong
• Isola (Region Sicilia) Chef Giandomenico Caprioli – Level 3, IFC Mall, Central, Hong Kong
• Joia (Region Emilia Romagna) Chef Alessandro Angelini – R010, Level 3, Elements Mall, 1 Austin Road West, Kowloon
• La Piola (Region Piemonte) Chef Stefano Rossi – G/F, 8 Lyndhurst Terrace, Central, Hong Kong
• Osteria (Region Puglia) Chef Michele Camolei – M/F Holiday Inn Golden Mile Hong Kong, 50 Nathan Road, Tsim Sha Tsui, Kowloon
• Spasso (Region Sardegna) Chef Patrizio Sacchetto – Shop 403, Level 4, Ocean Centre, Harbour City, Tsim Sha Tsui, Kowloon
• The Mistral (Region Umbria) Chef Eugenio Iraci – B2, InterContinental Grand Stanford, 70 Mody Road, Tsim Sha Tsui East, Kowloon
• Va Bene (Region Lombardia) Chef Paolo Federici – 17-22 Lan Kwai Fong, Central, Hong Kong
• W52 (Region Toscana) Chef Francesco Berardinelli – 52 Wyndham Street, Central, Hong Kong
• Zeffirino (Region Trentino Alto Adige) Chef Tamara Mattii – 31/F, Regal Hongkong Hotel, 88 Yee Wo Street, Causeway Bay

There will also be A Tavola! passports that will be distributed by the participating restaurants to the guests having the “A Tavola!” menu. Collect 5 chops from 5 different participating restaurants and you could win a Costa cruise trip from Italy this Fall.

In addition, the first 50 people to fill their A Tavola! passports with the 5 stamps will win a special Trifola truffle cutter produced by the Italian Alessandro Rossi.

Here’s a snapshot of the other events happening, with a full list here on the ICC website:

• Italian Car Day: Auto Italia and the Ferrari Owners’ Club of HK will present an exhibition of Maserati and Ferrari Cars.
• Singer Luisa Cottifogli will perform as Anita Garibaldi, the Italian heroine who helped shape the Italian Unification process.
• Violinist Lorenzo Colitto and Harpsichordist Daving Chung will perform for the first time as a duo in Hong Kong , presenting a selection of Italian Baroque Sonatas.
• Dario Fo’s “We Won’t Pay We Won’t Pay”
• Costa Cruises 2011 Italian Film Festival Of Hong Kong

What can we say but mamma mia, andiamo!!

Just when you thought fine dining was getting too political, the Mandarin Oriental Hong Kong is assembling 25 chefs who cook for the world’s premiers, presidents and monarchs and, luckily for us, is inviting you to join them!

So, for those of you who have ever wanted to feel like the Her Majesty the Queen or Presient Sarkozy at dinner time, now’s your chance by joining this one of a kind event from August 17 – 21st only at the hotel’s ballroom.

Each table of eight will be hosted by one chef, affording guests an unmissable opportunity to learn the ins and outs of life as a chef to the world’s most influential leaders. Tickets for the dinner at The Connaught Room are priced at HK$12,000 + 10% per table of eight for a six-course dinner including wine.

Diners can book their tickets by telephone on: 2825 4871 or by e-mail at: mohkg-catering@mohg.com.

About the chefs attending the event in Hong Kong will be:

• Oliver Bartsch – Chef To The Prime Minister Of Canada
• Stefano Belardinucci – Chef Of The Quirinal – Italy
• Markus Burkart – Chef To His Majesty The King Of Sweden
• Cristeta Comerford – Chef To The President Of The United States Of America
• Rohan Fernandopulle – Chef In Charge Of The Official Receptions Of Sri Lanka
• Mark Flanagan – Chef To Her Majesty The Queen Of Great Britain
• Christian Garcia – Chef To His Highness The Prince Albert II Of Monaco
• The Great Hall Of The People (China) Is Represented By Two Chefs.
• Ulrich Kerz – Chef Of The German Chancellor
• Hilton Little – Chef To The President Of The Republic Of South Africa
• Jérôme Rigaud – Chef Executive Of The Kremlin – Russia
• Sirrka-Liisa Ruottinen – Chef To The President Of The Republic Of Finland
• Grzegorz Rzeszotarski – Chef To The President Of Republic Of Poland
• Rupert Schnait – Chef In Charge Of The Official Receptions – Austria
• Athanasios Skouras – Chef To The President Of The Republic Of Greece
• Khwankeo Vajarodaya – Grand Chambellan Of The King Of Thailand
• Bernard Vaussion – Chef To The President Of The Republic Of France
• Jesper Vollmer – Chef To Her Majesty The Queen Of Denmark
• Jaroslav Zahalka – Chef In Charge Of The Official Receptions – Czech Republic
• Gregor Zimmermann – Chef In Charge Of The Official Receptions – Switzerland.

The Mandarin Oriental Hong Kong have just announced Pierre Gagnaire’s summer visit to the city starting July 14th…coinciding nicely with Bastille Day.

Chef Pierre Gagnaire will visit his Michelin-starred restaurant from 14 to 22 July, bringing with him an eight-course tasting menu entitled Les Saveurs d’Été – which he has created to showcase all of the varied flavours of a French summer in his inimitable style. In residence at his 25th floor restaurant, Gagnaire presents the new menu with a price of HK$1688 per person.

Pierre is open for lunch from 12 noon to 2.30 p.m. Monday to Friday and for dinner from 7 p.m. to 10.30 p.m. Monday to Saturday. Reservations can be made by calling the restaurant directly on +852 2825 4001 or by e-mail at mohkg-pierre@mohg.com.

The new iSquare, located in Tsim Sha Tsui, is the new home of Carpaccio – a pasta, pizza and wine shop brought to you by the DiVino Group to offer casual, fast dining morning, noon or night. DiVino currently owns three more Italian restaurants in Hong Kong including Goccia Ristorante e Bar, with simple recipes made from high-quality, fresh ingredients guaranteeing authentic Italian tastes. It’s home cooking away from home, with the look and feel of a true tratorria.

True to its name, the restaurant will have many different carpaccio selections served chilled or warm. With very affordable prices, take the “Grand Tour” to taste fifty different wine selections from Italy, France, Australia, New Zealand and Chile. More than twenty different wines are offered by glass or half-glass, which cost HK$35.

The breakfast menu includes fresh breads and pastries dressed with honeys and jams, and be sure to try the Italian Panini. When you stop in, order pomodoro, funghi, verdure or many other types of bread brushed with garlic and topped with vegetables including Roma tomatoes, forest mushrooms and sautéed artichokes. The woodstone pizza offers piccante, proscuitto e funghi and many other types of delicious pies.

Find it at Shop 307, 3rd Floor, iSquare, 63 Nathan Road, Tsim Sha Tsui, Kowloon – the latest and most significant 31-storey high complex with 600,000 square feet of shopping, dining and entertainment. Breakfast, lunch and dinner are served daily with weekend supper available on Saturday and Sunday. Restaurant is opened daily from 10:00am to 12:00 midnight. For reservations or enquiries please contact (852) 2328 5202 or email.