The culinary landscape at Rosewood Hong Kong celebrates sustainability and innovation through an exceptional collaboration between Asaya Kitchen by Chef Fabio Nompleggio and Mume by Chef Richie Lin from Taipei. Embracing a commitment to sustainable practices, Asaya Kitchen is dedicated to utilising locally sourced ingredients and employing modern European techniques to craft vibrant and visually stunning dishes. This collaboration mirrors the ethos of Mume, exemplified by their recent accolade of winning the Sustainable Restaurant Award in 2022. The alignment between Asaya Kitchen’s focus on sustainability and Mume’s dedication to sustainable dining embodies a shared commitment to honouring the environment while offering guests an extraordinary epicurean experience that seamlessly integrates principles of eco-consciousness and culinary excellence.
Mume, which means “plum blossom”, offers fresh and flavourful dishes that pay homage to lesser-known local ingredients, combined with modern European techniques. Chef Richie Lin, with experience from renowned restaurants worldwide, presents seasonal ingredients infused with Nordic influences and modern culinary methods. The menu reflects contrasts in tastes and textures, earning Mume a regular spot-on Asia’s 50 Best Restaurants list.
A special 8-course collaboration tasting menu will be available for dinner on 19 and 20 March at HK$2,188 + 10% per guest.