Bâtard showcases elevated classic French comfort food paired with the world’s finest wines
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<<10th September, 2021 – Hong Kong>> A culinary gem located within the 7,000 sq. ft. space of The Fine Wine Experience in Sai Ying Pun, Bâtard strives to deliver an exceptional food and wine pairing experience to the city’s discerning wine lovers. Bâtard is the culinary brainchild of The Fine Wine Experience and Piccolo Concepts, bringing together the best of both worlds for a refined yet relaxed dining experience unlike any other.
The kitchen is helmed by Singapore native and Chef de Cuisine Aven Lau, whose impressive resume sees his most recent stints at 3-Michelin-starred Odette, Belon and Le Pan. Now, Bâtard is pleased to announce the appointment of the latest addition to its kitchen brigade, Singapore native Pastry Chef Natalie Eng. Working closely together with Chef Aven, Chef Natalie’s creative art and nature-inspired desserts will soon grace the menus of Bâtard for lunch and dinner.
“My approach to desserts is focused on technique and unique flavour profiles of the desserts. I very much like working with ingredients that people are not quite familiar with, whilst pairing them with what guests would already know. Some examples are thyme with chestnut honey or a classic choux that is enhanced with smokey flavours,” says Chef Natalie.
The first two pastry creations by Chef Natalie includes Palmito, a sugar-laminated puff pastry similar to a palmier, paired with thyme-infused diplomat cream and chestnut honey. The honey is persistent and complex, with notes of leather and a slightly bitter finish.
The second pastry creation is a reinvented Paris Brest, created in the form of a sphere-shaped chouquette. The applewood-smoked chouquette is filled with almond mousseline cream and praline and is served alongside bitter almond sherbet. Both desserts are now serving at Bâtard for lunch and dinner.
A new pre-dessert will soon also be available as part of Batard’s dinner tasting menu experience including a Fior de Latte Gelato paired with fig leaf oil that has been infused for 24-hours. The meal will end with new petit fours, Caramel Mou, and Fleur De Sel.
Introducing Natalie Eng, New Pastry Chef at Bâtard
With a passion for recipe and aesthetic development, Natalie Eng is a Singapore-born pastry chef with a background in classical French training. Natalie realized her love for patisserie at her first pastry stint at Antoinette Singapore, before going abroad to pursue her dreams. In Paris, Natalie trained under award-winning Pastry Chef Cedric Grolet at Alain Ducasse’s 3-MICHELIN-starred Le Meurice. After her formative years in Paris, Natalie returned to Singapore to lead the Pastry R&D division of modern fine dining restaurant Sorrel, before joining Neighbor Bakehouse in San Francisco, California, where she honed her skills in viennoiseries.
A testament to her free-spirited nature and love for out-of-box challenges, Natalie has been recruited by world-renowned brands such as Chanel and Van Cleef & Arpels to develop unique pastry recipes for private catered events and seedings. Her most recent pastry stint in Hong Kong saw her completing two years as Executive Pastry Chef at LE PAN, where she led the restaurant’s innovative dessert menu alongside Executive Chef Edward Voon.
Natalie’s pastry creations draw inspiration from sculptures, nature, and architecture, which are reflected in her textural, minimal, and elegant approach to desserts. Her true passion lies in recipe development, with hopes to visually delight whilst maintaining an element of surprise in every dish she produces.
Bâtard’s Current Set Lunch & Dinner Tasting Menus
Bâtard welcomes guests to experience Chef Aven’s new Thursday-Sunday set lunch and daily dinner menus, featuring French-inspired dishes prepared simply with a focus on freshness and seasonality. With the aim to elevate French comfort food to pair with some of the world’s finest wines, Chef Aven applies his wealth of expertise from some of the finest French Michelin-starred kitchens in Asia to deliver an unforgettable food and wine experience here at Bâtard.
Available on Thursday to Sunday every week, the Set Lunch Menu is designed to be shared between two guests and is priced at HK$500+10% per person. The menu begins with Beef Tartare Cannelloni with beef tartare encased within thin and crisp, tube-shaped cannelloni, followed by Japanese Fruit Tomato Tart with fennel pollen cream, burrata, and flaky pastry. The seafood course is a Scallop Rouelle-Maine Lobster poured over with crustacean sauce, followed by Bâtard’s signature Half Roast Chicken served with warm Pilaf rice. Finish on a high with freshly baked, light-as-air Madeleines.
Bâtard Set Lunch for 2 (Thursday-Sunday only)
HK$500+10% per person
Beef Tartare Cannelloni
Japanese Fruit Tomato Tart with Fennel Pollen & Burrata
Scallop Rouelle, Main Lobster, Crustacean Sauce
Bâtard’s Signature Roast Chicken (Half), Warm Pilaf Rice
Fresh Baked Madeleines
The other newly launched menu, Chef Aven’s Tasting Menu, is available daily and is priced at HK$1,188+10% per person. The menu includes all Bâtard crowd-favorite signature dishes, including Trout Roe Tartlets, Oyster with Ginger and Kombu Vinaigrette, Japanese Fruit Tomato Tart with Fennel Pollen and Burrata, Monkfish en Croute, Quail with Morel Mushrooms and Madeira Sauce, Apple Tart with Crushed Dragée, and Fresh Baked Madeleines. The menu is subject to change, depending on the seasonality of ingredients and the fresh catches of the day.
Chef’s Dinner Tasting Menu
HK$1,188+10% per person
Trout Roe Tartlets
Oyster with Ginger, Kombu Vinaigrette
Japanese Fruit Tomato Tart with Fennel Pollen and Burrata
Monkfish en Croute
Roasted Quail, Morel Mushroom, Madeira Sauce
Apple Tart, Crushed Dragée & Fresh Baked Madeleines
Let the magic happen between plate and glass by choosing from the restaurant’s immense fine wine selection of Burgundy, Bordeaux, Champagne, Riesling, Barbaresco, Hermitage, and many other wonderful wines of the world to pair with Chef Aven’s dishes.
Bâtard combines The Fine Wine Experience’s passion for wine, and Piccolo Concepts’ passion for food in a space created for you, the wine enthusiast. In addition to a core list of carefully selected and balanced wine suggestions, you can choose from the hundreds of wine selections on hand (and thousands of selections available at a day’s notice from our warehouse). Our wines are offered at retail prices, so you can drink better, for less. Our cuisine emphasizes fresh seasonal produce, prepared simply – comfort food elevated to pair with the world’s finest wines.
Address: 165-166 Connaught Road West, Sai Ying Pun, Hong Kong
Tel. phone: 2318-1802
About The Fine Wine Experience
The Fine Wine Experience is the city’s leading wine retailer located in Sai Ying Pun, awarded the prestigious 2020 Fine Wine Retailer of the Year Asia Award by The Drinks Business Magazine (in addition to 2020 Best Drinks Event Asia following a 19th Century Wine Dinner). The shop occupies a vast 7,000 sq. ft. space, boasting over 6,000 bottles of wines for sale with dedicated two-level rare wines and large formats room and magnums-only room. To create a truly immersive fine experience, The Fine Wine Experience has designated half of the space for fine wine education and events that can host masterclasses up to 80 participants, boardroom-style table to seat 32 comfortably for wine dinners, two private karaoke rooms for 15-20 people to sing and sip wine, and restaurant (Bâtard).
A full program of fine wine regional visits by staff has been arranged to further enhance their expertise in fine wines, with 17 staff visiting Bordeaux, Burgundy, Champagne, Mosel, Rioja, Piedmont throughout the year to gain and then share first-hand experience of regions, vineyards, winemaking, cuisine, and even grape harvesting. First-hand experiences by staff add enormous value to what the team can offer to customers.
Among a selection of exclusive wines sourced directly from outstanding wineries around the world, five of the most highly regarded agency brands currently carried by The Fine Wine Experience are below: