A Special Dessert Pop-Up at Aulis Hong Kong
For their special menu at Aulis Hong Kong, both Chef Teigan and Chef Mandy masterfully blends sweet with savoury flavours to create harmonious desserts and pastries. Highlights by Chef Teigan include liver and spiced palm sugar custard, cherry gel, and malted choux, toasted nori ice cream with matcha sponge and burnt milk, and local fig leaf custard tart with fig jelly. Her dishes are interspersed with Chef Mandy’s creations, which include highlights such as ‘Jonyamiso’ featuring Jonyan, miso ice cream, red yeast cone, and grated cheese, local green tangerine with fluffy yuzu, citrus compote, and shiso sorbet, sourdough chocolate with smoked whisky and buckwheat gavotte, and Mandy’s signature classic flan with local raw honey and spice. The full dessert tasting menu is as below:
Teigan Jai (Roganic) x Mandy Siu
HK$680+10% per guest
Drinks pairing at an additional HK$380 + 10% per guest
WELCOME SNACKS
Liver and spiced palm sugar custard, cherry gel, malted choux
By Chef TJ
“Jonyamiso”
Jonyan, miso ice cream, red yeast cone, grated cheese
By Chef Mandy Siu
COURSE #1
Toasted nori ice cream, matcha sponge and burnt milk
By Chef TJ
Drinks Pairing – Sake, Takachiyo, Houjun Mujin, Muroka Nama Gensu, Japan (50ml)
COURSE #2
local green tangerine, fluffy yuzu, citrus compote, shiso sorbet
By Chef Mandy Siu
Drinks Pairing – Jurançon, Camin Larredya, ’Au Capceu’, France, 2019 (75ml)
COURSE #3
Whipped hazelnut praline, Jerusalem artichoke fudge and roasted koji
Drinks Pairing – By TJ Madeira, Barbeito, ‘Bual’, Portugal, 2002 (50ml)
COURSE #4
Sourdough dark chocolate, smoked whisky, Buckwheat gavotte
By Chef Mandy Siu
Drinks Pairing – Rum, Mount Gay, ‘Black Barrel’, Barbados, MV (20ml)
PETITE FOURS
Classic Flan with local raw honey & spice
By Chef Mandy Siu
Local fig leaf custard tart, fig jelly
By Chef TJ
To reserve a time-slot to experience Chef Teigan + Chef Mandy’s pop-up at Aulis this November, please e-mail reservations@aulis.com.hk or visit roganic.com.hk/events.