Foodle

With #Asias50Best in town, the 50 Best Signature Sessions brought together some of the region’s top chefs for exclusive collaborations in HK - one of which featured crowd favorites @capricehongkong x @masquerestaurant x @restaurant.a_taipei x @gaggan_at_louisvuitton! We started the meal with elegant spring appetizers from @alainh001, followed by a flavorful duck sausage inspired by street snacks in India and seabass with a delicious koji dosa from @varuntotlani. Then we traveled back to France again with the Brittany blue lobster with yellow wine sauce and pigeon with cocoa juice from @guillaumegalliot, before finally ending with a touch of Thai with the Marian plum and rice desserts from @dej_kewkacha. The whole meal was tied together beautifully by the exceptional wine pairing from @victorpetiot and @florwine_. Thank you chefs for the delightful afternoon at Caprice!

The menu:

«Pelit Pois à la Francaise»
King Crab, Petit Pois, Shiso Flower, Horseradish
By @alainh001 @restaurant.a_taipei

«Salade Blanche»
Shiro Ebi, White Asparagus, Elderflower, Coconut
By @alainh001 @restaurant.a_taipei

Duck Sausage, Floss, Rumali Roli
By @varuntotlani @masquerestaurant

Green Asparagus from Provence, Brittany Blue Lobster & Morel Mushroom, Aged Comte & Yellow Wine Sauce
By @guillaumegalliot @capricehongkong

Mumbai Sea Bass with Curry Leaf, Koji Dosa
By @varuntotlani @masquerestaurant

Pigeon Cooked in a Truffled Rice Crust, Cocoa Juice & Black Truffle from “La Maison Plantin”
By @guillaumegalliot @capricehongkong

Caprice Cheese Selection

Thai Spring
By @dej_kewkacha @gaggan_at_louisvuitton

Variations of Thai Rice
By @dej_kewkacha @gaggan_at_louisvuitton
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Caprice x Masque x A x Gaggan at Louis Vuitton
Central, Hong Kong
#supermelHK #supermelCentral Less

A collaboration defined not only by the cuisine but by the friendship behind it at the @ando.hkg x @restaurant_florilege x @ledubkk x @logy.tw x @ta_vie_hk dinner! The unique gathering merged the flavors from five acclaimed restaurants across Hong Kong, Tokyo, Bangkok, and Taipei into one cohesive menu. Thank you @agux1988 @hiroyasu_kawate @cheftonn @ryogotahara_logy @sato.hideaki for the delightful evening!

The menu:

Crab, Brown Butter Emulsion, Dashi Veil
By Ando

Sea Urchin, Cannelé, Seaweed Purée
By Logy

Squid Tartare With Ink Rice Cracker With Caviar
By Ta Vie

Celeriac Pickles, Rice Salad
By Florilege

Khao Soi, Oyster, Flowers, Roasted Shrimps
By Le Du

Smoked Ishidai, Kristal Caviar, Rice Foam
By Ando

Tiger Peanut, Young Watermelon, Roasted Vegetable Broth
By Le Du

Hokki Clam With Green Peas
By Ta Vie

Onion Soup, Tuna
By Florilège

57°C Tile Fish, Clarified Coconut Milk, Herbs Dashi, Wasabi
By Logy

Pigeon, Coffee Whiskey, Artichoke
By Ando

Blood Orange, Raspberry, Bergamot, Whey Sorbet
By Ta Vie
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Ando x Florilege x Le Du x Logy x Ta Vie
Central, Hong Kong
#supermelHK #supermelCentral Less

A superb lunch where Chef @maurocolagreco brought together two of his acclaimed restaurants in Asia - @plaisancehk x @cote.bangkok - for an exclusive collaboration during #Asias50Best! Uniting under the theme “Coast to Coast”, @mitsurukonishi pays tribute to the rich diversity of the ocean at Plaisance while @d.garavaglia captures the spirit of Riviera-inspired cuisine at Côte. Highlights of the meal included the kinki fish with a flavorful sauce, handmade fusilli pasta with uni and Gorgonzola cheese, Wagyu striploin with Japanese onion, and pigeon with strawberry and black garlic. Great to taste the creations of @maurocolagreco, @d.garavaglia and @mitsurukonishi once again!

The menu:

Ark Shell « Akagai» from Oita with Ginger & Lemongrass
By Plaisance

Channel Rockfish « Kinki » with Sakura Shrimp & Seaweed
By Plaisance

Handmade Fusilli Pasta with Uni, Morel & Gorgonzola Cheese
By Côte

Sendai Wagyu Striploin with Japanese Onion
By Plaisance

Pigeon with Strawberry & Black Garlic
By Côte

Chocolate with Chervil & Pear
By Côte
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Plaisance x Côte
Central, Hong Kong
#supermelHK #supermelCentral Less