Rosewood Hong Kong celebrates its 4th anniversary with Rosewood Artistry renowned chef collaborations and culinary masterclasses

ELEVATED CULINARY MASTERCLASSES

Rosewood Hong Kong’s specially curated masterclasses held between 21 and 23 March are led by some of the most influential names in the world of wine and gastronomy.

Fascinating fine wine and Champagne appreciation experiences include Thibault Jacquet from Domaine Bonneau du Martray guiding guests in tastings of grand cru wines from the legendary French estate on 21 March, for HKD2,580 + 10% per person, and Julien Morin, Brand Ambassador of Champagne Henri Giraud, hosting a deep dive into the discovery of the maison’s vintages from the heart of the Champagne region, at HKD1,880 + 10%  per person.  Guests can also embark on a sake tasting journey across Japan led by the sake samurai Elliot Faber from Sake Central on 23 March for HKD880 + 10% per person, or immerse in the realm of the long-established whisky labels with Scotch whisky brand ambassador, Hannah Melville. Guests can broaden their knowledge and sample the different flavours by tasting 3 types of whisky from The Glenlivet, at HKD680 + 10 % per person.

For those with a taste for the finer things in life, Caviar House and Prunier host a refined caviar tasting  with 6 types of caviar at HKD 1,880 +10% per person, combining luxury with sustainability that promises a deep and delicious immersion into the world of caviar. Guest can also take a deep dive into a truffle world and learn direct from maestro Mathieu Trellu from Aléna Truffle about farming, harvesting, storage and handling, preparation, identifying truffle regionality, cooking with and savouring the “diamonds of gastronomy,” for HKD880 +10% per person.

The expert mixologists from DarkSide, the Hong Kong cocktail haven ranked on Asia Best 50 Bars list, helm a cocktail-making masterclass on 21, 22 and 23 March.  Designed to pay homage to timeless classics, the 90-minute masterclass features an immersive lesson in how to create three of DarkSide’s acclaimed, signature cocktails, along with an elaborate cheese and charcuterie board to enjoy, for HKD1,380 + 10% per guest.

Chef Nokx Majozi of The Pie Room, Holborn Dining Room at Rosewood London shares her insider secrets in the pie-making masterclass, with the professional-level, immersive pastry workshop showing guests how to create the flakiest, most mouth-watering pies from scratch for HKD1,280 +10% per guest.  Chef Nokx will also extend a charitable masterclass to underprivileged women on 22 March, where each participant will be equipped with her own kit to make a savoury or sweet pie, followed by a dining experience at Holt’s café, for an opportunity for the ladies not only to learn skills but also boost their confidence and social abilities.

The full schedule of masterclasses is as below:

ROSEWOOD ARTISTRY CULINARY COLLABORATIONS

Harmonious, complementary partnerships between renowned guest chefs and Rosewood Hong Kong’s own trend-setting talents present fusion menus and eye-opening dining experiences across the hotel’s portfolio of dining destinations from 21 to 23 March.

HENRY with Chef Timothy Hollingsworth of Otium, Los Angeles

Chef Mario Tolentino of HENRY welcomes Chef Timothy Hollingsworth, award-winning chef at Otium restaurant in Los Angeles and 2018 winner of Netflix’s The Final Table global culinary competition series.  They collaborate on a special dinner menu for three nights only, centred on American grill and smokehouse traditions, for HKD1,880 + 10% per guest.

Chef Hollingsworth opened contemporary American restaurant Otium in 2015. Quickly established as an L.A. favourite, Otium’s sophisticated yet accessible menu features eclectic, vibrant flavours inspired by the wood fire and global influences. Chef Hollingsworth started his career at The French Laundry where he worked for 13 years including four as Chef de Cuisine.

Asaya Kitchen with Chef Matteo Temperini from Ristorante Campo del Drago, Rosewood Castiglion del Bosco

Chef Matteo Temperini of MICHELIN-starred Ristorante Campo del Drago at Rosewood Castiglion del Bosco in Italy, together with Asaya Kitchen’s Chef Fabio Nompleggio, present a refined Tuscan/Mediterranean-inspired menu for guests at dinner on 22 and 23 March, priced at HKD1,480+ 10% per guest.

The Dining Room by BluHouse with Chef Boris Campanella of L’Ecrin, Hôtel de Crillon, A Rosewood Hotel
Executive Chef Boris Campanella of MICHELIN-starred L’Ecrin at Hôtel de Crillon, A Rosewood Hotel in Paris, joins forces with The Dining Room by BluHouse’s Chef de Cuisine Giovanni Galeota to create a special Italian x French dinner menu that is inspired by regional Italian influences and seasonal produce. The dinner menu is priced at HKD1,880 + 10% per guest.

The Legacy House with Chef Peter Situ from Lingnan House, Rosewood Guangzhou

Rosewood Guangzhou’s 2020 MICHELIN Young Chef awardee Peter Situ of MICHELIN-starred Lingnan House, and Chef Li Chi-Wai of Rosewood Hong Kong’s The Legacy House, join hands to present their signature dishes and regional Cantonese delicacies featuring local ingredients and modern Cantonese cooking techniques. The private dining room lunch and dinner menus are priced at HKD1,980 + 10% per guest.

With more than 19 years’ experience serving fine Chinese cuisine, particularly Cantonese, Chef Peter Situ has developed a penchant for creative gastronomy rooted in tradition. His take on Cantonese classics often blends contemporary ingredients with long-standing techniques for a tantalising dining experience. As Chef de Cuisine at Rosewood Guangzhou, he creates Guangzhou and Shunde regional classic dishes featuring local ingredients.

Bayfare Social with Chef Jose Mascaros of Las Brasas de Castellana, Rosewood Villa Magna, Madrid

Chef Jose Mascaros, Executive Sous Chef of Las Brasas de Castellana at Rosewood Villa Magna in Madrid, collaborates with Bayfare Social’s Chef Jorge Vera Gutierrez to showcase Spanish culinary techniques and   co-create limited-time specials, and bring an authentic taste of Spain’s tapas culture to Hong Kong. Chef Mascaros has a foot in multiple culinary traditions having first joined Rosewood Hotels & Resorts® as Chef de Cuisine at Rosewood Phnom Penh, Cambodia, a role that joined his impressive resume of extensive international experiences in both Asia and Europe.

CHAAT with Vicky Lau, MORA

One MICHELIN-starred CHAAT hosts its first collaboration menu with MORA, the world’s only soy-focused restaurant.  Both Chefs of the Year voted by Tatler Dining Asia, Manav Tuli from CHAAT and Vicky Lau from MORA will join forces to present flavours fusing Indian and French x Chinese cuisine.  Their co-creation menus will be presented at lunch on 23 March for HKD1,280 + 10% per guest, and dinner on 22 and 23 March for HKD1,580 + 10% per guest.

Nestled in Hong Kong’s historic Upper Lascar Row street, MORA embodies surprising harmonies of contrasting ingredients and textures, reflecting Chef Vicky Lau’s French and Chinese cooking roots. MORA’s hyper-seasonal menu is defined by the versatility of soy — a pinnacle ingredient that is pillar to Asian culinary tradition. With house-made soy products from milks to tofu, soy is presented as a foundational element of immense possibility to transform and transport other ingredients across the culinary spectrum.

The Butterfly Room and Butterfly Patisserie with Chef Matthieu Carlin, Pastry Chef of Hôtel de Crillon, A Rosewood Hotel

Pastry Chef Matthieu Carlin from Hôtel de Crillon, A Rosewood Hotel in Paris partners with Rosewood Hong Kong’s newly appointed pastry chef Jonathan Soukdeo, to co-curate an artistic afternoon tea set inspired by the Jardin d’Hiver experience at the Paris hotel, taking place in The Butterfly Room at HKD1,098 + 10% for two guests.  The talented duo also present a celebratory cake made exclusively for Butterfly Patisserie which may be ordered at Rosewood Hong Kong’s online shop.

Chef Matthieu has worked in various MICHELIN-starred restaurants, from Pierre Gagnaire, Rue Balzac, to Guy Savoy’s Chiberta, Hôtel Ritz Paris and the Shangri-La. He is now the Head Pastry Chef at Hôtel de Crillon, A Rosewood Hotel.

Holt’s Café with Chef Nokx Majozi of The Pie Room by Holborn Dining Room, Rosewood London
Chef Nokx Majozi from The Pie Room by Holborn Dining Room at Rosewood London prepares perfectly crafted pies and British classics from 21 to 23 March at Holt’s Café, Rosewood Hong Kong’s all-day dining restaurant. All the proceeds from her special pie menu will be donated to the Christian Concern For The Homeless Association to benefit homeless women.

Chef Nokx heads up The Pie Room in London, a one-stop destination dedicated to iconic pastry dishes from pork pie to Beef Wellington, pâté en croute, Scotch eggs, complex pithiviers and more. A South African native, Chef Majozi began her culinary career in Durban, before moving to London and honing her craft at some of the five stars hotels, before joining Rosewood London in 2014.

Scarfes Bar from Rosewood London takes over DarkSide Hong Kong 

Rosewood Hong Kong’s DarkSide and Rosewood London’s legendary Scarfes Bar celebrate their respective 4th and 10th anniversaries this year and to celebrate, Scarfes Bar’s new menu of contemporary cocktails takes up residency at DarkSide from 21 to 23 March.  To elevate the total experience, Scarfes Bar’s resident jazz band, Nick and Kitty La Roar, will perform to transport guests to their favourite bar in London.

Inspired by the atmosphere of a drawing room and the sophistication of a gentleman’s club, Scarfes Bar features a roaring fire, a collection of cosy velvet armchairs and shelves filled with over 1,000 antique books hand-picked by a Portobello antiques dealer. A creative menu of cocktails and complimentary live music six nights a week add to the conviviality and certainly give true meaning to the phrase ‘get scarfed’ at Gerald’s eponymous bar, where potions and paintings meet.