Basically Bouillabaisse: Estro x Écriture
A three-night-only pop-up will mark the first time that the two chefs have worked together; and the second time that Merone has cooked at Tatler Dining Kitchen—with his first time spanning March to May of last year, where he married his Italian roots with Chinese and Japanese culinary influences.
Basically Bouillabaisse—as the menu it titled—will be a total departure from the usual degustation-style menus of the two chefs’ respective restaurants. “It will be like we’re cooking for our friends,” says Gilbert. “It’s something totally unexpected, and will never happen in our restaurants.”
To this end, the exact menu will be kept secret, with diners encouraged to place their trust in the two chefs for an intimate and memorable night. Merone and Gilbert will prepare a traditional bouillabaisse, with each successive dish made from the individual elements of the bouillabaisse until all the components have been used up. The two chefs will be cooking without the help of their kitchen teams, and as such, no wine pairing will be provided.
The dinner will take place on October 31, November 1 and 2, 2022 at 6.30pm (last course served by 9.30pm). Please note that the menu will not be able to accommodate seafood allergies.
Tatler Dining Kitchen at KIN Food Halls, 2/F Devon House, Taikoo Place, 979 King’s Road, Quarry Bay, Hong Kong