• KINSHIP INTRODUCES A FRESH REVAMPED SEASONAL MENU WITH ALL NEW DISHES & A NEW WEEKDAY SET LUNCH MENU BY NEWLY APPOINTED HEAD CHEF NELSON GONZALEZ

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    <<26th February 2021 – Hong Kong>> KINSHIP, the charming neighborhood restaurant co-venture founded by chef friends Chris Grare and Arron Rhodes, introduces to the helm new Head Chef Nelson Gonzalez. The Venezuelan-born and New York-trained chef Nelson brings a fresh perspective on international cuisines, fusing the best of all worlds in Kinship’s new seasonal a la carte dishes and new weekday set lunch menu.

    Introducing Kinship’s New A La Carte Dinner Menu

    Experience an exciting new take on New World flavours with Chef Nelson’s seasonal a la carte creations, inspired partially by his South American roots and peppered with various Asian influences. New menu additions include Red Snapper “Ceviche” (HK$148) with coconut milk lime dressing, toasted peanuts, and green papaya salad and Crispy Soft Shell Crab (HK$158) with cornmeal crust, chargrilled spring onion salad, and a vibrant green guasacaca sauce (considered the official condiment of Venezuela, made with a combination of green vegetables) and Charred Octopus (HK$148) with roasted garlic aioli, paprika dusted potato, chorizo, and salsa verde.

    Main Course includes a hearty new array of Chef Chris + Chef Nelson’s dishes inspired by their travels around the world, such as Home-Made Cavatelli (HK$238) with Hokkaido scallops, bacon, English peas, tarragon and lemon butter, Okinawa Pork Loin (HK$288) with seared cauliflower, pickled chilies and homemade chimichurri sauce, and Roasted Cauliflower (HK$178) with toasted almonds, crispy parsley, piquillo peppers, and a rich Spanish Romesco sauce – a tomato-based sauce made from charred red peppers that originates from Catalonia. Complement with soft, buttery and melt-in-your mouth Parker House Roll (HK$68) with Hong Kong-inspired scallion and sesame, or Fries (HK$78) seasoned with house-blended BBQ spice.

    New dessert highlights include Dark Chocolate Cake (HK$88) with hazelnut and milk chocolate mousse, cacao nibs, and burnt milk ice cream, and Pavlova (HK$88) with poached strawberries, shortbread crumble, caramelized pistachio, basil, and Chantilly cream.

     

    Kinship’s New Weekday Set Lunch Menu

    Featuring Chef Nelson’s debut signature dishes, the updated weekday lunch menu is priced at HK$198+10% for 2 courses and HK$238+10% for 3 courses. The menu begins with three choices of light starters, including Steak Tartare with Sichuan peppercorn, crispy eggplant, and sourdough, Salmon Ceviche with coconut milk, lime dressing, toasted peanuts, and green papaya salad, and Wedge Salad with sesame vinaigrette, roasted mushroom, spiced cashew and crispy garlic.

    Guests can also choose one main from a mouthwatering selection, including Local Seared Bass with roasted asparagus and lemon vinaigrette, Home-Made Cavatelli with wild mushrooms ragu, Slow Braised Okinawa Pork Belly with charred cauliflower and chimichurri, and Black Angus Striploin (+HK$68 supplement) with mustard braised apple and creamy mashed potato.

    Finish the lunch experience with decadent sweet treats of Hong Kong milk tea flavored Mr Whippy ice cream, or Olive Oil Cake with mascarpone mousse and poached seasonal fruit.

     

    About Nelson Gonzalez, New Head Chef of Kinship

    Born in Venezuela, raised in Texas and trained in New York, Nelson Gonzalez is the newly appointed Head Chef of modern American-British restaurant Kinship. Prior to coming to Hong Kong, Nelson honed his skills in classical European techniques over a decade of working at Michelin-starred kitchens across New York City. From 1-Michelin-starred Mediterranean seafood restaurant Aureole to 1-Michelin-starred Ai Fiori by celebrated chef Michael White, Nelson created a new standard for American-Italian fine dining in the heart of the bustling metropolis.

    In late 2018, Nelson came to Hong Kong to helm the kitchen of Al Molo Hong Kong, Chef Michael White’s first off-shoot Italian venture in Hong Kong. He then moved on to head New York restaurateur Mario Carbone’s only foreign outpost in Hong Kong, the ever-popular Carbone as Chef de Cuisine. Throughout his career, Chef Nelson has kept his style simple, elegant and above all, seasonal. He draws inspiration from his favorite foods growing up in a household with Spanish parents, which consisted of traditional Mediterranean flavors such as paella, tortilla, chorizo, and fresh seafood.

    <<ENDS>>

    About Kinship

    Celebrating the lasting bonds of family and friendship in a city where most interactions are fleeting, KINSHIP is the brainchild of American and British Chefs Chris Grare and Arron Rhodes. Combining years of experience at the forefront of Hong Kong’s culinary scene, the two entrepreneurial chefs have joined forces to share their vision for soulful and rustic home-style cuisine with a new world edge. Kinship champions a ‘family-first’ mindset where everyone – from the farmers who supply our ingredients to the guests who walk through our door – is regarded as kin.

     

    Kinship – Restaurant Contact Information

    Address: 3/F 2-4 Shelley Street, Central, Hong Kong

    Tel:  +852 2520 0899

    Email: hello@kinshiphk.com

    Instagram: @kinship_hk

    Website: www.kinshiphk.com
    Opening Hours:

    Weekday Lunch: Monday – Friday: 12:00pm – 3:00pm

    Dinner: 6:00pm – 10:00pm

    Weekend Brunch: 11:30am – 4:00pm