Korean Hanwoo beef expert, Jung Sang-won’s first venture in Hong Kong offering nostalgic Hong Kong classics with its signature Born & Bred Hanwoo Beef 

For high resolution images, please click HERE to download or at https://shorturl.at/NAG5r

<<10^th October, 2024 – Hong Kong >> Moo-Lah, the highly anticipated new dining concept from the renowned team behind Born & Bred in Seoul (#64 on Asia’s 50 Best Restaurants 2024 and MICHELIN recommended), has now soft opened on Hong Kong’s Central Hollywood Road. With a total seating of 24 guests, Moo-Lah seeks to marry the rich traditions of local cuisine with the dynamic flavors and unparalleled quality of Born & Bred’s iconic Hanwoo beef, recognized worldwide for its unique marbling and robust umami. Moo-Lah highlights this exceptional ingredient, with each dish thoughtfully crafted to celebrate the distinct depth of flavor that Hanwoo beef can bring to traditional Hong Kong and creative Korean influenced recipes along the way.

At the helm of this venture is Jung Sang-won, founder of Born & Bred and a noted expert in Hanwoo beef. Growing up in Seoul’s Majang-dong neighborhood, renowned for its meat markets, Sang Won developed a passion for exceptional beef at a young age, inspired by his father’s legacy in the meat business.

“Bringing Moo-Lah to Hong Kong is a dream come true,” says Jung Sang-won. “I am excited to share the incredible flavors of Hanwoo beef while honoring the city’s culinary traditions. After three long years of working to secure the license to export our beef to Hong Kong, we are eager to create memorable dining experiences that unite top quality ingredients from Born & Bred with authentic recipes which I believe will be familiar flavors for Hong Kong and overseas guests.”

EXCEPTIONAL HANWOO BEEF AT MOO-LAH BY BORN & BRED

Moo-Lah’s greatest strength lies in the experience and expertise of its Korean beef artisans who have been sourcing, selecting, and processing top-quality Hanwoo beef for well over 40 years, building on the legacy of the team at Born & Bred. Hanwoo beef is a prized Korean delicacy known for its exceptional flavor and quality. The unique characteristics of Hanwoo beef differentiate it from other varieties of top-quality beef. Striking a harmonious balance between Japanese and American beef, Hanwoo offers a well-rounded profile that is neither excessively fatty like Wagyu nor overly lean like American cattle. With optimal marbling for rich flavor and a satisfying texture, Hanwoo beef shines in its natural aroma and taste. Characterized by a grading system that evaluates meat based on marbling, color, texture, and aging, this systematic approach simplifies quality assessment for consumers, categorizing Hanwoo into grades 3, 2, 1, 1+, and 1++, where top-tier specimens exhibit a pinkish hue, glossy appearance, and well-distributed fat, with additional distinctions for male and female cattle types.

At Moo-Lah, only the most premium cuts of Hanwoo heifers beef from the highest-ranked 1++ (No.9) category are used, boasting exceptional quality and tenderness. While the official grading system does not factor in the age or gender of the cattle, the restaurant specifically selects heifers aged between 24-36 months. This unique expertise, honed over decades in Hanwoo distribution, sets Moo-Lah apart with a standard that is challenging to replicate. Within its intimate space of 24 seats, guests can indulge in dishes crafted from exceptional cuts of beef ribs, brisket, blade, shank, round, and tendons.

A HONG KONG TAKE ON SET LUNCH & DINNER MENUS AT MOO-LAH

During the soft opening phase of the new shop, lunchtime guests can indulge in a delightful 3-course set menu starting from HK$168 served from 12pm to 5pm beginning with a refreshing starter of tomato salad in plum dressing as a palate cleanser.

For the main course, diners can choose from 4 signature main course options including the Assorted Hanwoo Beef Brisket in Clear Broth served with rice noodle, egg noodle, or rice (HK$228), Hanwoo Beef Shank with original gravy sauce with stirred noodles (HK$188), Aromatic Hong Kong style Curry Beef Brisket with egg noodles or rice (HK$168) or the Black Peppered Hanwoo Burger & Fried Egg on rice (HK$178). The meal concludes with a choice of dessert, featuring either a classic Hong Kong White Sugar Sponge Cake or a Black Sesame Roll.

During the soft opening phase of the new shop, a 5-course set dinner starting from HK$268 will be served daily from 6pm to 10pm and begins with the same refreshing starter. Guests can select an appetizer, opting for either a Hong Kong style Hanwoo Blade Steak HK Bao with Satay Sauce or Chinese Herb Spiced Hanwoo Beef Shank, followed by a comforting Minced Hanwoo Beef Radish Cake in Gravy.

A choice of 5 main dish options includes Hanwoo Kalbi Short Rib Noodles in clear broth (HK$368), Assorted Hanwoo Beef in clear broth noodles (HK$338), Hong Kong style Beef Brisket Curry Rice (HK$288), a Chargrilled Hanwoo Burger with Egg on Rice (HK$268) and a Hanwoo Beef Brisket in clear broth noodles (HK$318).

The experience culminates with the same delightful traditional Hong Kong dessert choices, allowing guests to savor the sumptuous flavors of Moo-Lah for dinner. As a nod to Hong Kong’s dynamic late-night dining scene, Moo-Lah will soon introduce a special menu of late-night offerings and will continue to develop and evolve with menu offerings starting in November.

INTERIOR DESIGN INSPIRATION – MOOLAH BY BORN & BRED

Inspired by the colonial-era Hong Kong style teahouse (pronounced as Cha Chaan Teng), Moo-Lah by Born & Bred combines nostalgic elements with a modern twist. The jade-green mosaic tiles, khaki oak furniture, and rustic concrete walls have been carefully selected to evoke a journey that seamlessly bridges the past and the present with a touch of east meets west tea-house setting.

A must-visit destination for food enthusiasts and locals alike, Moo-Lah allows guests to immerse themselves in the flavors of Hanwoo beef and the comforting embrace of Hong Kong dining. Moo-Lah has now soft opened its doors for lunch and dinner service only, with late night service to offer at a later stage. For more information, please visit Moo-Lah’s Instagram account at @moolah.hk.

<<ENDS>>

ABOUT MOO-LAH BY BORN & BRED

Moo-Lah, a concept by the award-winning restaurant and butcher shop Born & Bred from Seoul, elevates local Hong Kong comfort food by incorporating authentic recipes and the finest ingredients, with a particular emphasis on Hanwoo beef. Born & Bred began its journey in 1978, becoming the first distributor of Hanwoo beef in Korea. With over 40 years of experience, the brand’s greatest asset lies in the expertise and heritage of Korean beef artisans who meticulously select and trim high-quality Hanwoo beef. Founded by Jung Sang-won, whose passion for premium Korean beef was ignited in his youth by his father, a beef purveyor, the Moo-Lah brand was inspired by Jung’s love for clear soup brisket noodles—a cherished local comfort food in Hong Kong. His goal is to recreate this dish using the most authentic recipe and the best ingredients available, all within a relaxed and comfortable setting. Recognized by “USA Today” as the Best Beef in the World, Hanwoo beef is now more accessible to diners.

At Moo-Lah, each dish is served in a warm atmosphere with friendly service that makes every meal a delightful journey into comfort food.

ABOUT BORN & BRED

Founded by Sang Won Jung, Born & Bred Korea proudly presents the best Korean Hanwoo beef from Majang-dong. Sourced from Sang’s hometown, the beef reflects the dedication of its skilled butchers, the craftsmanship of its masters, and the love and passion of its meat merchants, resulting in a rich and robust flavor profile. Established in 1978 as the first Hanwoo beef distribution company, Born & Bred goes beyond a typical meat company, reshaping the industry with its premium Hanwoo beef. The cornerstone of Born & Bred lies in the expertise and history of its Korean beef masters, who have been meticulously selecting and crafting high-quality Hanwoo beef for over four decades.

Born & Bred sets the standard for excellence in Hanwoo beef cuts and flavor, representing the pride of Majang-dong.

RESTAURANT INFORMATION

Address – G/F 66 Hollywood Road, Central, Hong Kong

Contact Number – +852 2219 8600

Contact Email – info@ moo-lah.net

Website – www.moo-lah.com.hk

Instagram – @moolah.hk @bornandbredkorea

Opening Hours – Monday – Sunday from 12pm – 10pm (during soft opening only)

 請按此連結下載高解像度圖片或瀏覽 https://shorturl.at/y1fV3

[2024年10月10日 – 香港] BASEHALL 01 喜迎 EMMER 薄餅咖啡館於今年10月7日起加入其充滿活力的餐飲陣容。EMMER 以古代穀物「二粒小麥」命名，因其天然麩質成分較低且營養豐富而聞名。EMMER 提供一系列滋味美食，包括手工薄餅，意式薄餅三文治、意式三文治及新鮮沙律，全部均以人手研磨的二粒小麥與黑麥及上乘的意大利麵粉混合而成。EMMER 致力於採用優質材料和傳統的薄餅製作技術，為客人提供美味及健康的用餐體驗。

EMMER 於 BASEHALL 01 呈獻於香港首度亮相的意式薄餅三文治 (PANUOZZO)

EMMER 於 BaseHall 01 推出其於香港首度登場的意式薄餅三文治 (Panuozzo)，讓客人隨時享用美味午餐。熱食意式薄餅三文治為意大利卡拉布里亞深受歡迎的街頭美食之一，猶如加入餡料的意大利軟麵包一樣。意式薄餅三文治以 EMMER 的招牌薄餅麵糰製成，在薄餅烤箱中即時新鮮烘烤，以獲得最佳風味和質地。意式薄餅三文治有四款誘人選擇（價錢由HK$62至HK$68），包括肉丸意式薄餅三文治，搭配牛肉丸、意大利番茄醬和馬蘇里拉芝士；素食之選千層櫛瓜意式薄餅三文治，香炸脆肉瓜配上番茄醬、水牛芝士和巴馬臣芝士；辣香腸意式薄餅三文治結合了意大利辣肉腸、香辣番茄醬、卡拉馬塔橄欖、水牛芝士和西西里牛至；意大利炸雞意式薄餅三文治，則以秘製意式香料炸雞、意大利辣肉腸、番茄醬、水牛芝士、巴馬臣芝士和新鮮羅勒製成，令人垂涎。

EMMER 呈獻手工薄餅、意式三文治和沙律

EMMER 的手工薄餅以其精緻的質感而聞名—餅芯輕盈、批邊鬆脆，薄餅完美結合香脆與煙韌質感於一身。薄餅上加入幼滑的水牛芝士、充滿果香的番茄、鹹醃肉、味道清新的羅勒等風味配料，令人無法抗拒。客人可以品嚐經典的皇后瑪格麗特薄餅 Margherita (HK$108）（素），搭配番茄醬、水牛芝士和羅勒；純素經典水手薄餅 Marinara (HK$118），搭配車厘茄、酸豆和黑橄欖；甜美魔鬼薄餅 Dolce Diavola（HK$168）則搭配手工製作的意大利辣肉腸、香辣番茄醬和蜂蜜等。

EMMER 提供多款意式三文治 (Panino)，包括意大利肉腸三文治（HK$68）搭配辣香蒜芥末和朝鮮薊莎莎醬；烤松露蘑菇三文治（HK$62），配上烤蘑菇、三款芝士和松露蜂蜜；以及紐約煙燻三文魚三文治（HK$68）搭配幼滑的忌廉芝士。此外，EMMER亦提供多款新鮮沙律，包括羅馬凱撒雞肉沙律（HK$111）；三文魚田園沙律（HK$79)及三文魚沙律（HK$119），為客人帶來多元化的美食體驗。

BaseHall 01及02向香港及本地人才致敬，匯聚本地頂級美食及人才於這美食之都的中環心臟地帶，並繼續為客人帶來大膽創新的烹飪理念和活動。BaseHall 01的美食陣容包括 Benko by Nüte (健康日式便當)、Bengal Brothers (印度)、CREW (精品咖啡)、Co Thanh (越南)、Thai Grill (泰國)、Pub

1842 (少爺精釀啤酒吧)、Return of Lemak (馬來西亞) 、Nocino (瑞士意大利特色美食) 和最新加盟的 EMMER (薄餅)。

BaseHall 02的美食陣容包括甘棠燒鵝、米芝蓮推薦阿純山東餃子、安利魚蛋粉麵、珍姐餐廳、Mashi No Mashi、Porker、Don Bowls & Rolls by Sushi Fujimoto、米芝蓮必比登推介兩姊妹涼皮有限公司、座銀 Zagin Soba、CCT by Shop B、Victuals by the Arcane Collective和CUÍT Épicerie。

《完》

BaseHall 01及02 聯絡資料

地址：中環康樂廣場1號怡和大廈地庫9A-9C及LG樓

網頁：http://www.basehall.hk/

電郵：info@basehall.hk

Instagram: @basehallhk

關於 BaseHall 01

BaseHall 01 提供各種讓人從早到晚都能樂在其中的餐飲服務，包括外賣即磨咖啡、雜錦果汁和沙冰；黃昏或稍後時間客人可再回來品嚐世界各地的葡萄酒，充滿亞洲風情的雞尾酒，或意式餐前酒，並配一份及香烤芝士三文治或多士以結束美好的一天。

關於 BaseHall 02

BaseHall 02 是城中最新的餐飲地標，為香港的多元美食文化注入了新的活力。BaseHall 02 匯集了香港各式各樣首屈一指的餐飲體驗，無論是供應著名經典美食和餐飲體驗的美食吧，或是主打特式雞尾酒的深夜 DJ派對，BaseHall 02 的靈活空間都能引領潮流，為香港帶來更多的體驗式餐飲概念。

關於 Emmer

Emmer 是由 Beef & Liberty 團隊營運的姊妹品牌，就如 Beef & Liberty 一樣，Emmer 是 將一般街頭美食昇華至獨特美味佳餚的餐廳 。 從古代穀麥變成現代薄餅，我們的名字叫 Emmer，即「二粒小麥」。我們由 Emmer 這 二粒小麥出發，將這種源於古代的有機穀麥與黑麥及上乘的意大利麵粉混合。這些用 人手篩選的穀物，麩質成分較低，而且蘊含更多營養，如抗氧化物、維他命及礦物 質。它們讓每個薄餅吃起來更可口、更美味。 我們以人手研磨穀物，然後讓麵糰發酵超過兩天，達至自然發酵的輕盈蓬鬆感。當麵糰準備就緒，我們便會加快步伐，將每個薄餅，意式薄餅三文治及意式三文治放在標誌性的不鏽鋼旋轉焗爐烤製。我們不會鋪上過多配料，務求客人把專注力放在薄餅的風味上。餅芯輕盈，批邊鬆脆恰到好處。薄餅成品完美結合香脆與煙韌質感於一身。

Emmer 現已在中環怡和大廈的 Basehall 01 營業，或在中環太古廣場四樓的原址，等待你的到來。

Please download high resolution images here or download at https://shorturl.at/fUcmM

<<9^th October 2024 – Hong Kong>> The Legacy House, Rosewood Hong Kong’s signature One MICHELIN-starred Cantonese restaurant celebrates the turn of the season with the return of its annual hairy crab menu by Chinese Executive Chef Li Chi-Wai. Drawing on age-old Cantonese cooking techniques, Chef Li invigorates traditional recipes in new and innovative ways. The seasonal hairy crab menus will be available from 16 October until mid-December of 2024.

New Hairy Crab A la Carte Specials and Set Menu at The Legacy House
The autumn season marks the much-anticipated return of the novel Hairy Crab menu at The Legacy House. Chef Li presents a menu featuring premium hairy crabs sourced from Lake Tai (Taihu) in mainland China. Crowned the “King of Crabs,” the coveted hairy crab is celebrated for its gentle, sweet taste and succulent texture.

The crustacean features in a range of  eight premium types Cantonese dishes ranging from the Steamed Hairy Crab (8 Tael, at market price) steamed in ginger and a delicate herb broth to gastronomic delights such as Steamed Shanghainese Pork Dumplings (HKD90 per piece) with hairy crab cream, Braised Rice with Fish Maw and hairy crab cream in a clay pot (HKD380 per person), Braised Tofu with scallop and hairy crab cream (HKD420), Stewed Mantis Shrimp with egg white and hairy crab cream (HKD680 per piece), and Braised Fish Maw with hairy crab paste and Alba white truffle (HKD1,280 per person). The perfect balance of flavour and texture, Braised Green Bean Noodles with Hairy Crab Paste (HKD2,880), requires two days advance order.

Pair the meal with a specially chosen Chinese wine, Guyuelongshan, Long Wen 15-Year, for HKD880 per jug or HKD1,680 per bottle, or Guyuelongshan, Diao Yu Tai 20 year for HKD3,580 per bottle to share.

A special 7-Course Hairy Crab Set Menu is also available at HKD2,680 + 10% per guest, an experience not to be missed by hairy crab lovers. Click HERE for the annual hairy crab set menu at The Legacy House. The full Hairy Crab Set Menu is as below:

The Legacy House Hairy Crab Set Menu
HKD2,680 per person

Steamed Shanghainese Pork Dumpling, Hairy Crab Cream
Marinated Jelly Fish Head, Dark Vinegar
Pan-Fried Shrimp Dumpling, Hairy Crab Cream

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Double-Boiled Teal Soup, Sea Whelk, Dried Tangerine Peel, Fritillaria Bulb

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Steamed Hairy Crab

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Braised Crispy Fish Maw, Hairy Crab Cream

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Stewed Chinese Cabbage, Hairy Crab Cream

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Braised Green Bean Noodle, Hairy Crab Cream, Alba White Truffle

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Double-Boiled Pear, Snow Fungus, Chrysanthemum

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12-Year Dried Tangerine Peel, Pu’erh Tea

The Legacy House is open for lunch from 12pm to 2:30pm and dinner from 6 to 10pm. For reservations, please call +852 3891 8732 or email hongkong.chineserestaurant@rosewoodhotels.com.

<<ENDS>>

About The Legacy House

Situated moments from the iconic central Tsim Sha Tsui waterfront, one MICHELIN-starred The Legacy House is a lively and exciting dining destination attracting locals and visitors alike. Showcasing sophisticated interiors designed by Melbourne’s award-winning BAR Studio and blessed with sweeping views of Victoria Harbour, the venue offers an expansive outdoor terrace presenting al fresco dining overlooking the water. The Legacy House’s enterprising chef, Chi Wai Li, celebrates Canton-style ingredients and masterful cooking methods that let the seasonality of exceptionally fresh ingredients shine through.

Restaurant Contact – The Legacy House

Address:  Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong

Contact Number:  +852 3891 8732

Email:  hongkong.chineserestaurant@rosewoodhotels.com.

Website:  https://www.rosewoodhotels.com/en/hong-kong/dining/the-legacy-house     

Facebook:  https://www.facebook.com/thelegacyhouse  

Instagram:  @thelegacyhousehk @rosewoodhongkong 

Please download high resolution images and menus at HERE or at https://shorturl.at/MAaHW

<<7^th October, 2024 – Hong Kong> Duddell’s, the acclaimed one MICHELIN-starred Cantonese restaurant by JIA Group, continues to innovate Cantonese culinary traditions with newly unveiled a la carte, dim sum, and seasonal hairy crab dishes available exclusively in the 3/F main dining room. Meanwhile, Duddell’s continues its popular monthly night brunch series at its chic 4/F salon and terrace and introduces a new menu of “Sips to Share” cocktails specially designed for larger groups.

NEW A LA CARTE AND DIM SUM MENUS BY CHINESE MASTER CHEF CHAN YAU LEUNG

This new season, Duddells unveils a total of 10 new Cantonese dishes to its a la carte menu by Master Executive Chef Chan Yau-Leung.

A decadent and classic Hong Kong delicacy, the Deep-Fried Egg Custard with Scallop and Caviar (HK$288) is skilfully fried to achieve a crispy exterior while retaining a brothy, liquid interior. Inspired by the local typhoon shelter-style flavors, the Typhoon Shelter Style Crispy Pork Belly (HK$198) features thinly sliced crispy pork belly with spicy pork floss, minced garlic, dried shallots, dried shrimp, and ham, exclusively served on the Salon Floor on 4/F.

Savor the Braised Australian Supreme 3 Heads Abalone with Goose Palm (HK$698 per guest), which combines abalone from Australia with goose-web from Poland, enhanced by Duddell’s’ secret abalone sauce; the South African Abalone with X.O. Sauce, Shallot, Scallion, and Onion (HK$588), a harmonious blend of fresh ingredients and the chef’s special X.O. sauce; and the Braised Three-Yellow Chicken with South African Abalone (HK$1,288 for whole, HK$688 for half), with tender local chicken and four-head South African abalone. The Braised Fried Rice with Seafood and Fresh Tomato presents a twist on a home-cooked classic, using organic tomatoes to create a sweet and tangy sauce.

Other highlights include a classic Cantonese Steamed Egg with Grouper and Dried Flounder Fish Powder in Supreme Broth (HK$298 per guest), featuring velvety steamed egg infused with dried flounder powder and slices of grouper; Sautéed Crunchy Vegetables with Vegetarian Chicken (HK$228), a blend of shredded tender vegetarian chicken, crisp purple yam, fresh yam, and water chestnut; and Steamed Australian Eggplant with Preserved Mustard Greens and Glass Noodles (HK$208), where eggplant is simmered slowly in a rich broth made with fish bones, fish belly, and Sakura shrimp.

NEW DIM SUM LUNCH CREATIONS AT DUDDELLS

Among the 9 new standout dim sum creations are the Fish Broth Dumpling with Fish Maw (HK$158 per person), where fish maw elevates the broth to a new level of richness and depth; the comforting Beef Ball in Supreme Soup (HK$78); Spicy Lobster Spring Roll (HK$98 per piece) a bold reinterpretation featuring fresh lobster meat instead of shrimp; Crispy Puff Pastry with Lobster (HK$118 per piece), where springy lobster meat is encased within a traditional crispy radish skin, and Steamed Vegetable Rice Roll with Crispy Dried Millet (HK$98).

SEASONAL HAIRY CRAB OFFERINGS

Highly anticipated in Hong Kong, the seasonal hairy crab offerings at Duddell’s from 21^st October to 30^th November offer a brief window to savor this coveted delicacy. Guests can indulge in a luxurious hairy crab tasting menu priced at HK$1,688+10% per person (wine pairing +HK$1,088), highlighting dishes such as hairy crab roe xiaolongbao, pan-fried shrimp toast with hairy crab roe, steamed whole Jiangsu crab (225g), steamed grouper with egg and hairy crab roe, and braised noodles with hairy crab roe in chicken soup. Additionally, the chef’s recommendations include a la carte options such as Steamed Whole Jiangsu Hairy Crab (HK$888 per 300g piece); Lobster Spring Roll with Hairy Crab Roe (HK$168 per person); Stir-fried Milk and Egg White with Hairy Crab Roe (HK$438 per portion); Braised Bean Curd with Hairy Crab Roe (HK$388 per portion); and Braised Imperial Bird’s Nest with Hairy Crab Roe (HK$798 per person), among others delights. Reservations are available for both lunch and dinner to experience these exquisite hairy crab dishes at Duddell’s.

COCKTAILS TO SHARE AT DUDDELL’S 4/F SALON

This fall, elevate social gatherings at Duddell’s 4/F salon and terrace with sharing-style cocktails designed for groups of 4-8 people. Crafted to share among 4-6 people, the SPRITZERS collection includes Aperol (HK$398), featuring Aperol, Prosecco, soda, and zesty orange and strawberry slices, or the sophisticated Lillet (HK$398) blend with Lillet Blanc, Prosecco, and ginger ale, garnished with a thyme sprig and grapefruit slices. Perfect for the changing seasons, the Hugo (HK$598) cocktail offers a blend of St Germain Elderflower, Prosecco, ginger beer, and a refreshing touch of mint leaf and cucumber slices, creating a harmonious balance of flavors that complement the crisp autumn air.

For those seeking a caffeinated indulgence, the Espresso (HK$398) combines Ketel One Vodka, Mr Black Espresso Liqueur, espresso coffee, and sugar syrup for a rich and invigorating treat. Ideal for larger groups, the Big Old Fashioned (HK$880) serves 6-8 guests with a robust blend of Bulleit Bourbon, Bulleit Rye, Demerara syrup, Angostura bitter, and Angostura chocolate bitter, ensuring a shared drinking experience with a touch of sophistication and camaraderie.

DUDDELL’S NIGHT BRUNCH THIS OCTOBER

Duddell’s reveals the upcoming date for its ever-popular Night Brunch series on 19^th October, an exciting twist on Hong Kong’s dim sum tradition. Savor MICHELIN-starred Cantonese dim sum under the soft glow of evening lights and the lively buzz of the 4/F salon and alfresco garden terrace.

Priced at HK$638+10% service charge per adult inclusive of free-flow juice and soft drinks, indulge on an array of all-you-can-eat dim sum served to the table, featuring signature creations such as Duddell’s Shrimp Dumpling, Peking Duck, Hot and Sour Broth with Seafood, Mango and Grapefruit Sago, and more. Guests can enhance their dining experience with optional beverage packages, Click HERE to view the full Duddell’s Night Brunch menu.

For more information, please contact Duddell’s directly at +852 2525 9191 or via SevenRooms at HERE

<<ENDS>>

About Duddell’s

One MICHELIN-starred Duddell’s is a social and cultural destination for people who have an active appreciation for the arts. Located on the historic Duddell Street in the heart of central, Duddell’s boasts chic and relaxed interiors from designer Isle Crawford, that are as noteworthy as the exhibitions on the walls. Duddell’s was designed to feel like guests have been welcomed into the home of a great art collector – one that also happens to have an in-house Michelin starred culinary team led by Chef Chan Yau Leung. Open to all enthusiasts, Duddell’s features a year round art program of world class exhibitions, discussions and more. Now ten years old, Duddell’s has firmly cemented its position as a true Hong Kong brand – one that consistently receives  media coverage in leading international titles such as Traveller, The New York Times, Financial Times and Forbes .

About JIA Group

JIA Group is a Hong Kong based hospitality firm that is internationally praised and recognized for executing spaces and experiences rooted in style and substance. Founded in 2004 by entrepreneur Yenn Wong, JIA Group has established a reputation internationally as an award- winning trendsetter in the hospitality industry. The current portfolio includes 11 venues in Hong Kong, full list of the restaurants and bars could be found on JIA’s website here.

Operation Hours

Please refer to HERE

Restaurant Contact

Address: Duddell’s, Level 3, 1 Duddell Street, Central, Hong Kong.

Telephone: +852 2525 9191

Email: info@duddells.co

Website: www.duddells.co

Social Media: @duddellshk @jiagroup

請按此下載高解像度圖片或瀏覽 https://shorturl.at/qACmL

《香港 – 2024年10月3日》踏入秋季，榮獲米芝蓮二星和黑珍珠一鑽評級的TATE Dining Room推出全新的秋季午餐和晚餐菜單。於總廚兼創辦人劉韻琪 (Vicky Lau) 的烹飪指導下，菜單巧妙地融合了法式和中式美食。總廚Vicky重視展示當季食材的精髓，包括來自中國武夷山的雲南紅菇、飽滿多汁的本地無花果和來自法國的野鴿。

TATE Dining Room於星期五及星期六供應五道菜午餐菜單，每位價錢為HK$1,180+10%；星期二至星期六則供應五道菜（每位HK$1,880+10%）或七道菜（每位HK$2,480+10%）晚餐菜單。為提升客人的用餐體驗，總廚Vicky精心挑選多款清酒、葡萄酒和茗茶搭配美食。午餐另加HK$780+10%可搭配三杯飲品、午餐及晚餐另加HK$1,080+10%可搭配五杯飲品、或以HK$1,480+10%享用晚市限定七杯飲品搭配體驗。

於 TATE Dining Room展開秋季午餐及晚餐之旅

TATE Dining Room全新推出的秋季嚐味菜單以清新的紫蘇青椒水打開序幕，緊接下來的是三款賞心悅目的法式前菜petit salé，包括煙燻青口配黑豆和蟶子撻、法式雞肝凍糕，以及芋頭可樂餅配酸梅，每款菜式都充滿獨特的風味和質地。

晚餐方面，創意菜式皮蛋頌以皮蛋含羞草搭配醃製劍魚、茄子、桂花啫喱搭配墨魚汁脆片；龍蝦頌則以山藥、醃子薑沙律、海螯蝦、黃酒蛋黃醬及魚子醬搭配蒸龍蝦，帶出珍貴龍蝦的鮮甜美味。

客人可另加HK$180享用菇頌，菜式融合了多種蘑菇的樸實豐富味道 — 炆冬菇加以羊肚菌燉肉，搭配糯米、羽衣甘藍和雲南紅菇汁，令人垂涎。另外，客人亦可品嚐精緻創意菜式扇貝頌，美味的扇貝搭配黑蒜梳乎厘及扇貝天鵝絨醬汁。

晚餐時段，客人可選擇橄欖頌 — 炭烤鱸魚或比目魚配醃橄欖葉、魚丸配意大利青瓜和醃橄欖，配上青橄欖醬；接著，品嚐鴿子頌，蒸法國鴿胸肉配上醃捲心菜及雞肉慕絲，搭配肉嫩多汁的鴿腿肉。

另一主菜菜式為牛肉頌（另加HK$350+10%) ，烤澳洲Mayura和牛，搭配醃菜及以青椒、芹菜和香菜製成的青醬，最後加入以五香胡椒慢煮的牛舌汁，散發濃郁芳香。鴨子頌為午餐限定菜式，北京烤鴨經過熟成處理，皮香肉嫩，搭配酸梅醬、炸櫻花蝦飯糰，以及加入鴨肉、豬肉和竹筍的餛飩，將傳統及現代風味融為一體。接著，客人可以茗茶頌的陳年純種大紅袍雪葩為下一道菜式作好準備。壓軸登場的是無花果頌，新鮮的無花果配上脆香乳酪蛋白霜、無花果慕絲及本地蜂蜜雪糕，然後淋上無花果葉油醋汁，為完美的一餐作結。

每一款精緻搭配飲品均由總廚Vicky悉心挑選，以突顯每道菜式的獨有風味。於TATE Dining Room，喝著不同的飲品都敘述著不同故事。為了提升客人的用餐體驗，所有飲品都經過精心搭配，並向工匠和種植者致敬。他們以熱情和專業知識釀造卓越的葡萄酒、清酒、茶飲等。此外，TATE Dining Room亦特別提供午餐限定茶飲搭配，以HK$400起搭配五款存在與茶 (Being & Tea) 的中國茶。

預訂 TATE Dining Room，請致電 2555-2172 或電郵至 info@tate.com.hk。更多 TATE Dining Room 資訊，請瀏覽官方網頁https://www.tate.com.hk/。

《完》

關於 TATE Dining Room

2012 年開業的 TATE Dining Room 是一間融合亞洲及法國元素的高級食府，以 Edible Stories 演繹佳餚，探索食物美學。TATE 的精英團隊一直秉持嚴格的選材原則，講究食物的品質、味道及烹調細節，仿效日本對四時轉變的敏銳觸覺，巧妙運用 時令食材，創造動人美饌。TATE Dining Room由為餐飲企業及屢獲殊榮的廚師劉韻棋 (Vicky Lau) 創辦 ，憑著精湛的廚藝和天賦的藝術觸覺，Vicky榮獲多項國際榮譽，包括榮膺 2015 年【亞洲50佳餐廳】「Veuve Clicquot亞洲最佳女廚師」 (Veuve Clicquot Asia’s Best Female Chef) 、被【Tatler Dining】冠以「年度最佳廚師」之名，及獲【世界百大主廚】榜單之Food Art Award等。

TATE Dining Room以香港中西薈萃的豐富飲食文化為靈感，將香港的美食傳統與創新烹飪藝術結合。透過其豐富的文化視野及烹飪技藝，Vicky完美呈現自己對當代法式中菜的獨特詮釋。TATE Dining Room以 Edible Stories 演繹佳餚，探索食物美學。餐廳的精英團隊一直秉持嚴格的選材原則，講究食物的品質、味道及烹調細節，並以來自世界各地充滿熱情的農民和生產商的時令食材創造獨特美饌，豐富客人的用餐體驗。

TATE Dining Room 的用餐體驗超越了單純的美食享受；它是總廚Vicky展示其獨特的中西視野和工藝的平台。她的每一個創作都重新定義了當代法中美食的界限，以創新的烹調方式展現香港美食的特色。

TATE DINING ROOM及總廚劉韻棋獎項及榮譽：

香港澳門米芝蓮指南- 米芝蓮二星 – 2022年 / 2023年 / 2024年

世界50最佳餐廳 – 亞洲最佳女廚師 – 2015年

50 Best Discovery – TATE Dining Room

黑珍珠餐廳指南 – 一鑽評級 – 2024年

Hong Kong Tatler Dining – 最佳室內設計、香港20大最佳餐廳 (2022年)、亞洲最具影響力人士 (2022 年+ 2023年)

Hong Kong Tatler Dining – 年度最佳廚師 – 2023年

全球百大主廚榜單 – 第53位 – 2023年

全球百大主廚榜單 – Food Art Award – 2021年

「OAD」亞洲百大餐廳名單 – 第67位 – 2023年

「OAD」亞洲百大餐廳名單 – 第49位 – 2024年

Harper’s Bazaar香港版 – 2021年卓見女性領袖獎

Prestige Hong Kong – 2021年最具影響力女性獎

Relais & Chateuax – 會員

Feeding Hong Kong – 董事會成員

TATE Dining Room餐廳資料

地址：香港上環荷李活道 210 號

電話：+852-2555 2172

電郵： info@tate.com.hk

網站：https://www.tate.com.hk

社交媒體 – @TateDiningRoom @ChefVickyLau @savoy_wong

營業時間:

午餐：星期五及星期六，下午12時至2時

晚餐：星期二至星期六，晚上6時至12時

For high resolution images, please click HERE or download from https://shorturl.at/qACmL

<<2^nd October, 2024 – Hong Kong >> TATE Dining Room, distinguished with Two MICHELIN Stars and One Black Diamond, unveils its latest autumn menus for lunch and dinner, skillfully blending French and Chinese cuisine under the culinary direction of Cheffe Vicky Lau. Emphasizing the essence of the new season, Cheffe Vicky showcases notable autumn ingredients such as the elusive Yunnan red mushroom from China’s Wuyi mountains, succulent local figs, and wild pigeon from France.

Lunch on Fridays and Saturdays presents a five-course menu at HK$1,180+10% per person, while dinner on Tuesdays – Saturdays offers a choice between five courses (HK$1,880+10% per person) or seven courses (HK$2,480+10% per person). Enhancing the dining experience by harmonizing with Cheffe Vicky’s crafted flavors, the sake, wine, and tea program includes options of a three-glass pairing for lunch at HK$780, a five-glass pairing for lunch and dinner at HK$1,080, and an exclusive seven-glass pairing for dinner at HK$1,480.

Autumn Lunch & Dinner Journey at TATE Dining Room

The autumn journey at TATE Dining Room begins with a refreshing shiso and Sichuan green pepper water as the welcome drink, setting the stage for the gastronomic adventure ahead. The Petit Salé features a trio of appetizers including smoked mussels, black bean, and razor clam tart; chicken liver parfait; and taro croquette with sour plum, each bursting with unique flavors and textures. For dinner, the Ode to Century Egg presents a creative dish of century egg mimosa with cured swordfish, eggplant, and Osmanthus jelly paired with squid ink cracker, followed by Ode to Lobster, which showcases a decadent steamed lobster with Chinese yam, pickled young ginger salad, langoustine, yellow wine mayonnaise, and caviar.

Those opting to enhance their experience with Ode to Mushroom (+HK$180) will be treated to a shiitake mushroom steak braised in earthy morel mushroom ragout, paired with sticky rice, Chinese kale, and Yunnan red mushroom jus. The menus also feature Ode to Scallop, a delicate new creation of savory scallop and black garlic soufflé poured over with scallop velouté. For dinner, guests can savor the Ode to Olives – char-grilled sea bass or Dover Sole with pickled olive leaf, fish ballotin topped with zucchini and pickled olives, and green olive sauce, followed by Ode to Pigeon, a steamed French pigeon breast wrapped with fermented cabbage and chicken mousse, accompanied by braised pigeon leg on the side.

Ode to Beef (+HK$350) presents sliced and grilled Mayura beef with pickled vegetables and green sauces made with green pepper, celery, and coriander, finished with a slow-cooked beef tongue five-spice pepper jus. The lunch-exclusive Ode to Duck showcases aged and roasted Peking duck with pickled plum marmalade, deep-fried Sakura shrimp rice ball, and raviolo of duck, pork, and bamboo shoots, combining traditional flavors with a modern twist. A refreshing interlude of Ode to Tea presents aged pure-bred Da Hong Pao tea sorbet for a palate-cleansing treat. Lastly, the menu concludes with Ode to Figs, a sweet finale of fresh figs, crispy yogurt meringue, fig mousse, and local honey ice cream topped with fig leaf vinaigrette.

A selection of exquisite drinks has been thoughtfully paired to accentuate the flavors of each dish. At TATE Dining Room, every sip narrates a tale – the beverage selection pays homage to the dedicated artisans and growers who pour their passion and expertise into crafting exceptional wines, sake, teas, and more. Each beverage is meticulously chosen to unveil hidden nuances and enrich the flavors to complement the culinary journey. Additionally, a special tea pairing is exclusively offered for lunch, priced starting at +HK$400 for five selections of Being & Tea Chinese teas.

For reservations and bookings at TATE Dining Room, please contact 2555-2172 or email info@tate.com.hk. For more information on all menus, please visit https://www.tate.com.hk/.

<<END>>

About TATE Dining Room:

Founded in 2012, Two MICHELIN-starred TATE Dining Room masterfully blends art with gastronomy, offering a unique East-meets-West fine dining experience in the heart of Hong Kong. Celebrated for fusing Chinese and French cuisines with innovative flair, the dedicated team at TATE Dining Room crafts culinary wonders that honor tradition while embracing modernity.

TATE Dining Room was founded by culinary entrepreneur and award-winning chef, Vicky Lau. Her exceptional talent and dedication to her craft have earned her international recognition, including Asia’s Best Female Chef by World’s 50 Best, Chef of the Year by Tatler Dining, Food Art Award by Best Chef Awards, and more.

At TATE Dining Room, gastronomy is elevated to an art form – an expression of the team’s passion, commitment, and dedication to quality. Every dish that emerges from the kitchen is designed to elevate the ingredients to their most exquisite state, while simultaneously ensuring a harmonic dialogue between food and beverage. Produce stands at the pinnacle of TATE Dining Room’s culinary philosophy, and ingredients are carefully sourced from passionate farmers and producers around the world.

The dining experience at TATE Dining Room transcends mere culinary indulgence; it serves as a platform for Chef Vicky to showcase her unique East-West vision and craftsmanship. The boundaries of contemporary French-Chinese cuisine are redefined with every creation, preserving Hong Kong’s gastronomic identity while embracing innovation.

TATE DINING ROOM + CHEFFE VICKY LAU ACCOLADES

MICHELIN Guide Hong Kong Macau – Two MICHELIN Stars – 2022 / 2023 / 2024

World’s 50 Best Restaurants – Asia’s Best Female Chef Award – 2015

50 Best Discovery – TATE Dining Room

Black Pearl Restaurant Guide – One Diamond – 2024

Hong Kong Tatler Dining – Best Interior Design

Hong Kong Tatler Dining – Top 20 Most Impactful Restaurants of Hong Kong – 2021 + 2022 + 2023 + 2024

Hong Kong Tatler Dining – Chef of the Year – 2023

Hong Kong Tatler – Asia’s Most Influential List 2022 + 2023

The Best Chefs Award – No. 53 – 2023

The Best Chef Awards –  Food Art Award 2021

OAD Top Asia Restaurants – No. 67 – 2023

OAD Top Asia Restaurants – No. 49 – 2024

Harpers’ Bazaar Hong Kong – Visionary Women Award 2021

Prestige Hong Kong – Women of Power 2021

Relais & Châteaux – Member

Feeding Hong Kong – Board of Directors

TATE Dining Room – Restaurant Information

Address: 210 Hollywood Road, Sheung Wan, Hong Kong

Tel: +852-2555 2172

Email info@tate.com.hk

Website – https://www.tate.com.hk

Bookings –https://www.sevenrooms.com/experiences/tatediningroom

Social Media – @TateDiningRoom @ChefVickyLau @savoy_wong

Opening hours

Lunch – Friday – Saturday, 12pm – 2pm

Dinner – Tuesday – Saturday, 6pm – 10pm

請按此連結下載高解像度圖片或瀏覽  https://shorturl.at/KvRo6

《香港 – 2024年10月2日》米芝蓮一星及綠星餐廳MORA（摩）隆重推出全新秋季午市及晚市餐單。在總廚兼創辦人劉韻棋 (Vicky Lau) 及米芝蓮年輕主廚大奬得獎者主廚蔡明輝 (Fai Choi) 的領導下，MORA 全新推出的季節性餐飲體驗主打能突出本地食材獨特風味的五道菜和六道菜簡約餐單，配搭精心安排的餐飲配對，絕對不能錯過。

MORA中法料理：全新「豆品之味」午市及晚市餐單

逢星期二至星期六的晚餐時段，以及星期五及星期六的午餐時段，MORA將會推出全新模式的「豆品之味」餐單。餐單上的每一道菜均展現出MORA對可持續發展及品質的承諾，同時向本地的食材供應商和工藝師致力栽種及供應新鮮食材以打造難忘用餐體驗的奉獻精神致敬。

全新的五道菜午市餐單定價每位HK$580+10%，當中包括一系列創新的豆製品菜式如豆腐皮撻配豆製乳清芝士及蝦仁、龍蝦豆乳湯冷烏冬麵 (另加+HK$98) 配櫻花蝦，以及溫帶子配腐乳蜆汁 (另加+HK$138)等。主菜方面，客人可以從七味三黃雞卷配煙燻板豆腐，以及香脆馬友魚配燴黃豆及雞油豆乳中任選其一。最後，客人可以MORA特製的摩麻婆豆腐，以及甜點豆腐花配紫米雪糕為這獨特的餐飲體驗作結。

六道菜的晚餐定價每位HK$980+10%，主打多款晚市限定的豆製美食，當中包括嫩豆腐配蟶子及牛油果；脆炸豆腐配魷魚配芝麻醬、松子仁和蘿蔔；清水石斑魚豆腐皮卷 (另加+HK$138)配香草汁；以及烤乳鴿配醃燻板豆腐和七味乳鴿汁等。甜品與午餐時段一樣為豆腐花配紫米雪糕。

MORA全新推出的秋季時令餐單與精心設計的的餐飲配對絕對是完美的結合。只需另加+HK$148，客人即可享用兩款即泡的優質中國茗茶；另加+HK$288更可享用清酒一款和中國茶一杯。而另加+HK$488 的選項則包括了葡萄酒配對三杯，可完美地提升你的用餐體驗。

MORA 對可持續發展的堅定承諾

米芝蓮綠星餐廳 MORA 積極推動可持續發展，優先選用香港方圓 160 公里範圍內的本地食材，以減少碳排放、保護文化遺產，同時能捍衛員工的福祉。另外，餐廳亦嚴格實施環保措施，例如盡可能使用可持續和可生物降解的物料、推動廢物回收，並採用全電動廚房以提升能源效益和減低碳排放。透過專注於減廢，以及自家生產豆腐，MORA能有效減少碳足跡和對環境的影響，同時促進員工福祉。

請按此查看詳細餐單。查詢及訂座，請瀏覽 MORA 網頁或其Instagram官方帳戶 @mora_hongkong。

《完》

關於 MORA (摩)

位處上環標誌性古玩街心臟地帶的MORA 是由總廚兼創辦人劉韻棋（Vicky Lau）與聯合創始人Romain Herbreteau 創辦，並由主廚蔡明輝掌舵的全新中法特色餐廳。MORA的概念源自巴黎精緻的小酒館，主打總廚Vicky擅長的「法式x中式」烹飪風格，並以豆腐、豆漿、豆皮等大豆製品為菜式主題。餐廳的環境精緻而私密，裝潢專注於每一個細節，旨在營造一種溫馨的家庭氛圍。

MORA獎項：

• 米芝蓮綠星 – 香港澳門米芝蓮指南2023 + 2024
• 米芝蓮一星 – 香港澳門米芝蓮指南2024
• 米芝蓮年輕主廚大奬 – 香港澳門米芝蓮指南2024
• New Arrivals of the Year – La Liste 2023
• Taste Elite 20 – Harper’s Bazaar 2024
• Top 25 Restaurants of Hong Kong – Travel + Leisure 2024

MORA 餐廳資料：

地址：香港上環摩羅上街40號 （的士於荷里活道201號上落客）

電話： +852 9583 8590

電郵：info@mora.com

網頁： www.mora.com.hk

社交媒體: @chefvickylau @mora_hongkong

營業時間：午市 – 星期五及星期六：12pm-3:30pm / 晚市 – 星期二至星期六：6pm-11:30pm

請瀏覽連結下載高解像度圖片或瀏覽 https://shorturl.at/zg0Aw

《2024年9月30日，香港》由主廚 Adam Catterall 主理的米芝蓮一星及綠星餐廳 ROGANIC HONG KONG 欣喜地宣佈餐廳將於台北舉辦首次駐場活動。適逢Roganic於今年11月底搬遷至香港島新址重新開業，令餐廳有機會於10月至11月期間到訪台北並開設期間限定餐廳，讓台北饗客體驗名廚Simon Rogan富有遠見的餐飲概念和享受台灣的大自然的恩賜。

於2024年10月3日至2024年11月11日期間，Roganic將於台灣台北市大安區敦化南路一段233巷15號開設期間限定餐廳，客人可於指定午餐和晚餐時問享用Roganic團隊打造的餐飲體驗，午餐服務僅限於星期五至星期日，而晚餐服務僅限於星期四至星期一。Roganic 體現了Simon Rogan 的烹飪理念，餐廳致力推廣環保及永續餐飲概念，尊重自然環境，並將食材的本質發揮到極致。是次台北駐場活動將台灣多樣化的食材與Roganic的現代英國精神相結合，是展示Simon Rogan餐飲理念的最佳機會。

Simon Rogan 表示：「為期一個月的台北駐場活動使我們能夠完全沉浸在台灣景觀中，並向台灣客人展示我們獨特的烹飪願景。我們將以台灣當地採購的新鮮食材入饌，與我們的漸進式烹飪方法相結合，炮製成令人垂涎欲滴的菜餚。秉承同樣的從農場到餐桌的理念，我們力求始終如一地提供真正卓越的用餐體驗。」

主廚Adam Catterall表示：「是次台北駐場活動是一個令人興奮的新機會，讓Roganic的團隊保持活力並激發創意及靈感。我們可以在一個新城市探索、發展和豐富我們的烹飪技能，將台灣充滿活力的食材融入其中。活動亦將會豐富團隊的經驗，為重新開業的餐廳作好準備。」

MMHG集團的主廚兼創辦人林泉Richie Lin表示：「歡迎由名廚Simon Rogan創立的著名餐廳Roganic蒞臨台灣，讓我們有機會探索並了解他對農場到餐桌餐飲的不懈承諾、Simon透過自己的農場與自然的深厚聯繫，以及他對時令、永續食材的創新烹調方法。我希望在為期六週的駐場活動中，Simon能夠完美展現出他對細節的一絲不苟、將傳統技術與現代風格相結合的創造力，以及對最優質食材的奉獻精神，為充滿活力的台灣美食景觀作出重大貢獻。

Roganic Hong Kong於台北亮相：將台灣多樣化的食材與Roganic的現代英國精神相結合

Roganic於台北主理的期間限定午餐和晚餐菜單，將以台灣優質時令食材與現代英國創新烹飪相結合。七道菜午餐價錢為NTD2,380 / HKD578，先以誘人的燻烏魚子撻搭配炭燒白龍玉米打開序幕，接著，客人可另加NTD380/HKD92享用Roganic 的招牌松露布丁搭配香港本地龍眼蜂蜜、太湖黑啤酒和陳年Corra Linn芝士，及另加NTD880/HKD213品嚐特大紅蝦配酪乳醬、無花果葉和燻梭子魚鱸魚。最後，以美味的雲林無花果搭配馬諾乳清乾酪、新竹蜂花粉洋甘菊，以及梅爾檸檬配花椒和福灣單產可可搭配焦化牛油為午餐作結。

豐盛的九道菜晚餐價錢為NTD3,680/HKD893，晚餐限定菜式包括玉牛復古番茄配發酵向日葵、獨活草番茄凍汁，以及甜品烤台灣雲呢拿搭配白味噌及香料金鑽鳳梨。其他精選菜式包括蒔蘿鹽水生菜配辣根、醃姬芝和冬松露、從崁仔頂魚市新鮮採購的牛油水煮珊瑚鱒魚，搭配烤蝦頭和發酵萃釅茶，以及芸彰牧場45天熟成西冷牛扒配黑蘿蔔，淋上由烤牛骨、燻骨髓和發酵甘樹子製成的醬汁，滋味無窮。

預訂Roganic Hong Kong於10月3日至11月11日於台北首次開設的期間限定店之午餐或晚餐體驗，請按以下連結：https://cutt.ly/GeTpQrzK。

《完》

關於 Simon Rogan

榮獲英國頒發MBE勳章的Simon Rogan為一位屢獲殊榮的國際名廚，被譽為「從農地到餐桌」革命的先驅之一。過去 25 年間，Simon Rogan在國際餐飲舞台發光發熱，獲獎無數，被譽為「從農地到餐桌」革命的先驅。2002 年，Simon 首次於英國湖區 (Lake District)的 Cartmel 建立了自己的餐飲地標 L’Enclume，以地產地銷和不時不吃的理念，屹立當地多年。現時，L’Enclume 擁有米芝蓮三星殊榮，經常於 <<Good Food Guide>> 名列前茅; Simon Rogan 亦被AA Rosettes譽為是 2017 年的「AA」級大廚，亦是Bocuse D’or的主席。

Simon Rogan於 2008 年在Cartmel開設了第2間餐廳 Rogan & Co.，於 2018 年獲得了第一顆米芝蓮星，AA Rosettes擁有三顆 「AA」評級。 2016 年，Simon Rogan在 L’Enclume 推出了 Aulis六位的廚師餐桌體驗。 Aulis 的倫敦店於 2017 年 10 月開業，在 Soho 的心臟地帶提供八個座位的廚師餐桌體驗。Simon在 2011 年至 2013 年在倫敦Marylebone區多次設立Roganic 餐廳的Pop，最終於 2018 年在同區的 Blandford Street開設Roganic餐廳，大獲成功，廣獲讚譽。

Simon 將他的餐廳擴展到香港，分別於 2019 年 1 月和 2019 年 2 月開設了 Aulis 和 Roganic。香港Roganic於 2019 年 12 月獲得米芝蓮一星。Simon 於 2019 年 10 月於現代鄉村別墅酒店Linthwaite House內開設了休閒餐廳 Henrock。2020 年，為應對疫情，Simon Rogan推出了在全國範圍內的美食宅配服務 Simon Rogan at Home，在Cartmel和倫敦提供定期更換的三道菜「在家」用餐體驗。

2021 年，L’Enclume 和香港Roganic 均獲得米芝蓮綠星，大大肯定Simon 在可持續發展方面的努力。Simon是全球唯一一位在兩大洲擁有綠星的廚師。

2022年，Simon 在香港開設了一間烘焙店和天然葡萄酒酒吧 The Baker & The Bottleman。榮獲米芝蓮三星的L’Enclume為英格蘭北部第一間獲得該殊榮的餐廳，適逢慶祝L’Enclume開業20週年。2023年初，Simon Rogan於馬爾他瓦萊塔開設ION Harbour，而位於泰國布吉的Aulis於同年12月開業。

關於Roganic Hong Kong

2011年，Roganic首次以Pop-up店的形式於英國Marylebone營業兩年。五年後，Roganic再次現身倫敦，由Simon Rogan 將旗下米芝蓮兩星餐廳L’Enclume的元素一同帶到當地，團隊正是Roganic成立時的原班人馬以及UMBEL Restaurant Group集團的前任及現任員工。現時，於2018年獲得米芝蓮一星殊榮的倫敦Roganic與2017年10月14日開幕的研發廚房兼擁有8座位的「Chef’s Table」Aulis共同營運，而香港的Roganic已於2019年2月正式開業，與香港的Aulis並肩作戰。2021年，Roganic Hong Kong榮獲《米芝蓮香港澳門指南》頒發米芝蓮綠星殊榮，彰顯其在永續發展領域的領導者地位，而Simon是唯一一位在兩間餐廳（ Roganic Hong Kong和湖區 L’Enclume）擔任此職務的國際廚師。

Roganic Hong Kong由主廚Adam Catterall和資深副主廚Mark Catchpole領航。 2024年11月，Roganic Hong Kong將搬遷至香港島新址，更多消息將於稍後公佈。

@roganichongkong

餐廳獎項
最佳新餐廳– Foodie 
最佳新過江龍餐廳 – Time Out Hong Kong
2019年度最佳新餐廳 – Lifestyle Asia Hong Kong
最佳服務 – T Dining by Hong Kong Tatler 2019
香港及澳門地區20最佳餐廳 – T Dining by Hong Kong Tatler 2019
最佳新餐廳 – T Dining by Hong Kong Tatler 2019
米芝蓮一星 – 米芝蓮指南香港澳門2020, 2021, 2022, 2023
最佳服務大獎 – 南華早報Top 100 Tables 2020, 2021
米芝蓮綠星 – 米芝蓮指南香港澳門2021, 2022, 2023
Best Sommelier – Roganic Hong Kong (Pierre Brunelli)
Sustainability Champion – Roganic Hong Kong (Ashley Salmon)

Travel & Leisure Asia 2023 Best Restaurants & Bars of Hong Kong – Roganic Hong Kong

關於MMHG

MMHG（ MUME Hospitality Group ）由星級主廚林泉（ Richie Lin ）領軍，第一家餐廳 MUME 於 2014 年成立，連續多年入選並獲得多項國際級餐飲指標的獎項與肯定。2020 年整合旗下餐廳成立 MUME 餐飲集團（ MMHG ），除了餐廳表現亮眼外，近年亦跨足雲端廚房與成立自有食品電商品牌 TASTE by MMHG 等多角發展與餐飲人才培育，更全面佈局深耕餐飲業，創造新價值。MMHG 同時為加州餐飲非營利組織 星星主廚挺農民 ( Chefs4Farmers ) 台灣區負責團隊以及看見台灣基金會 （ iSeeTaiwan Foundation ）顧問。致力於探索食餚背後蘊藏的美好風味，持續以創新、創意、持續學習以及實踐永續發展與友善環境的理念前進。

For high resolution images and menus, please click HERE or at https://shorturl.at/KvRo6

<<25^th September 2024 – Hong Kong>> One MICHELIN star and MICHELIN Green Star-awarded MORA is thrilled to announce the launch of its new autumn lunch and dinner menus. Under the direction of Cheffe-Founder Vicky Lau and MICHELIN Guide Hong Kong & Macau’s Young Chef Award winner, Head Chef Choi Ming Fai, MORA presents a revamped seasonal dining experience, featuring simplified 5 and 6-course menus highlighting local ingredients, complemented by a curated beverage pairing.

Soy-based French x Chinese cuisine at MORA: New CHARACTERS OF SOY lunch and dinner

Open for dinner from Tuesday – Saturday and lunch from Friday-Saturday, MORA unveils its latest CHARACTERS OF SOY menus with a new format. Each course reflects MORA’s commitment to sustainability and quality, celebrating the dedication of local producers and artisans in providing fresh and diverse ingredients for a truly memorable dining experience.

The new lunch menu, priced at HK$580+10% for 5 courses, spotlights house-made soy products in dishes like Bean Curd Tartlet with soy ricotta and baby shrimp, Cold Lobster Noodle (+HK$98) with Sakura shrimp in soymilk lobster bouillon, and Warm Hokkaido Scallop (+HK$138) with fermented tofu clam jus. Diners can choose between the Three Yellow Chicken Roulade with smoked hard tofu and seven-spice chicken, or the Crispy Threadfin with braised soybean and chicken fat soy emulsion. The meal concludes with the Mora Mapo Tofu Rice and Tofu Pudding with black rice soy ice cream and fig compote.

The dinner menu, priced at HK$980+10% for 6 courses, includes evening-exclusive dishes such as Creamy Tofu with razor clam and avocado, Deep Fried Tofu with squid, sesame sauce, pine nuts and radish, Camouflage Grouper Tofu Skin Roulade (+HK$138) with herb sauce, and Roasted Pigeon with smoked hard tofu and seven-spice pigeon jus. This is followed by the same sweet ending as lunch.

For the full menus, please click HERE to view.

MORA’s new autumn menus are perfectly complemented by a thoughtful selection of beverage pairings. For +HK$148, guests can enjoy two brews of premium Chinese tea, while the +HK$288 option includes a glass of sake along with Chinese tea. The +HK$488 selection offers three glasses of wine pairings, elevating the dining experience with a touch of sophistication.

MORA’s Unwavering Commitment to Sustainability

MICHELIN-green starred MORA prioritizes sustainability through local ingredient sourcing within a 160km radius of Hong Kong to reduce CO2 emissions, preserving cultural heritage, and championing employee welfare. The restaurant implements eco-friendly practices like using sustainable materials, biodegradable items, recycling, and promoting energy efficiency in its all-electric kitchen to lower carbon emissions. With a focus on waste reduction and in-house tofu production, MORA remains dedicated to reducing its carbon footprint and environmental impact while promoting the well-being of its staff.

For reservations and enquiries, please visit MORA’s website at HERE or its official Instagram page @mora_hongkong.

<<ENDS>>

ABOUT MORA

Nestled into the historic street of Upper Lascar Row, One MICHELIN-starred and MICHELIN Green-starred Mora embodies the surprising, harmonious capacities of contrasting ingredients and textures. At Mora, we have a strong commitment to sustainability and proudly focus on using local, sustainable ingredients in our dishes.

Mora’s ever-evolving menu celebrates the versatility of soy, a cornerstone of Asian culinary tradition. Drawing from Chef Vicky Lau’s French and Chinese culinary heritage, dishes are texture-focused, showcasing premium ingredients through the artful manipulation of soy. From house-made soy milks to tofu, soy serves as a transformative foundation, elevating a wide array of culinary ingredients.

Complementing the menu is a thoughtfully curated beverage list featuring wines, sakes, and teas. A visit to Mora offers more than a peaceful stroll in the neighbourhood; it offers a transportive escape. Mora is a place for the community to come together, sharing in the diversity and tradition of what soy can bring to a curious palate.

AWARDS:

• One MICHELIN Star – MICHELIN Guide Hong Kong Macau
• MICHELIN Green Star – MICHELIN Guide Hong Kong Macau 2022, 2023, 2024
• New Arrivals of the Year – La List 2023
• Taste Elite 20 – Harper’s Bazaar 2024
• Top 25 Restaurants of Hong Kong – Travel + Leisure 2024

RESTAURANT INFORMATION:

Address: 40 Upper Lascar Row, Sheung Wan, Hong Kong (Taxi drop-off on 201 Hollywood Road)
Tel:  +852 9583 8590
Email: info@mora.com
Website: www.mora.com.hk
Opening Hours:

Lunch – Friday & Saturday only: 12pm-3:30pm (last order 2pm, close 3:30pm)

Dinner- Tuesday to Saturday: 6pm-11:30pm (last order 9:30pm, close 11:30pm)

For high resolution images, please click HERE or visit https://shorturl.at/9nrEm

[24^th September 2024 – Hong Kong] LOUISE, the one MICHELIN-starred restaurant offering heart-warming French cuisine, continue its restaurant revamp following the new menu launches at La Terrace by Louise and main dining room with a new and exciting Weekend Lunch experience, available exclusively on Saturdays and Sundays.

Rooted in nostalgia and familial love, Louise reimagines traditional dishes that Chef Julien Royer was raised on, utilizing ingredients personally sourced from generational farmers and producers to bridge the gap between high-end fine dining and an accessible, everyday way of eating. Guests can now enjoy a carefully curated four-course weekend lunch menu alongside a refreshing drinks package, making it the perfect setting for leisurely weekend gatherings with friends and family.

Now serving on both floors of Louise’s heritage-listed house set within the lush gardens of PMQ, the new weekend lunch menu at Louise presents a blend of creativity and sophistication, crafted by Executive Chef Loïc Portalier. Exclusive weekend lunch offerings include sharing starters such as the Classic Foie Gras Terrine, delicately served with a rich Port wine jelly and toasted brioche; and the Hokkaido Scallop, artfully garnished with vibrant citrus, fresh basil, and a hint of sansho pepper.

For the middle course, guests can indulge in individual plates of dishes such as Avocado Toast, featuring creamy egg yolk, smoked eel, and a touch of horseradish. Alternatively, the Eggs Benedict Tart provides a delightful choice, boasting a delicate croissant dough base topped with silky Hollandaise sauce and baby spinach, with the option to add 10 grams of caviar for an additional +HK$258. The Langoustine Ravioli showcases handmade ravioli served in a rich lobster bisque, accompanied by preserved girolles and grilled pumpkin.

Guests will be treated to a family-style main course, with exclusive options such as Line-Caught Fish, a seasonal catch prepared with meuniere sauce and cabbage, or the Grilled Lobster, available for a minimum of two guests, with a supplemental charge of HK$198 per person. This dish highlights a succulent lobster paired with basil aioli, spices, lobster jus, and seasonal vegetables, making for a perfect sharing experience.

To round off the decadent weekend lunch feast with Sweet Memories, guests can enjoy a new sharing dessert of Île Flottante, a light almond meringue floating on a delicate crème anglaise and accompanied by pistachio, hazelnut, and vanilla ice cream for a sweet and elegant finish.

To elevate the weekend lunch experience, Louise introduces new complementary beverage packages. The Timeless Drinks Package priced at HK$488, features Domaine Plou & Fils, Brut Nature NV – Cremant de Loire sparkling wine, along with weekly sommelier selections of white and red wines. Guests can also enjoy spritzes, two types of cocktails, two types of beer, soft drinks, and juices. For a more luxurious experience, the Fancy Drinks Package, available at HK$788, includes unlimited Billecart-Salmon, Reserve Brut Champagne, as well as the weekly sommelier selections. This package also offers a range of spirits, five types of cocktails, two types of beer, soft drinks, and juices, ensuring an unforgettable dining occasion.

Louise’s weekend lunch is priced at HK$788+10% per person and is available on Saturdays, and Sundays from 12pm to 3pm. Reservations can be made online via SevenRooms, by Whatsapp +852 5722 3269 or via email to reservations@louise.hk.

<<END>>

ABOUT LOUISE AND LA TERRACE BY LOUISE

Set in a two-storied heritage-listed house within the gardens of Hong Kong’s PMQ, one MICHELIN-starred Louise, now led by new Executive Chef Loïc Portalier, is a collaboration between Yenn Wong, Founder of JIA Group and Chef Julien Royer, honoured with the No. 1 position in the “Asia’s 50 Best” award in 2019 with his three-MICHELIN starred Singapore restaurant Odette.

Acclaimed architect André Fu has transformed the heritage building into an intimately chic colonial home for the restaurant. Welcoming guests into her home, Louise offers relaxed all-day dining and drinks in the newly launched La Terrace by Louise or an invitation to the upstairs dining room for a refined dining experience.

La Terrace by Louise – a renewed concept for the ground floor of Louise combines the best seasonal produce with the timeless allure of French cuisine, this casual and unpretentious setting offers an elevated bistro experience without compromising taste. Whether seeking an after-work libation or a gathering with friends, La Terrace by Louise provides a social space to enjoy enticing French flavors curated by Executive Chef Loïc Portalier.

RESTAURANT INFORMATION – LOUISE

Address: PMQ, 35 Aberdeen Street, Central, Hong Kong

Opening hours:

Monday & Friday – Sunday – 1200pm – 1100pm

Tuesday – Thursday – 630pm – 1100pm

Weekend Lunch: Saturday – Sunday – 1200pm – 2:30pm

Whatsapp – +852 5722 3269

Email –info@louise.hk

Instagram & Facebook – @louise.hkg @loic_portalier @jiagroup @chef_julien

請按此下載高解像度相片或瀏覽https://shorturl.at/CvtfJ

[2024年9月24日，香港] 繼米芝蓮一星餐廳 Louise 之全新附屬餐飲概念 La Terrace by Louise及其餐廳主用餐區推出新餐單後，Louise 繼續致力提升餐飲體驗，呈獻將於9月28日起推出全新的周末限定午餐體驗 (每人收費為HK$788+ 10% 起)。

Louise的菜單創作靈感源自大廚Julien Royer從小接觸、充滿愛意而樸實的家庭烹飪，並將他的傳統法國料理基礎加以詮釋演繹。所有食材均由Julien親自與農夫和幾代相傳的手工生產商採購，並以精湛手藝烹調精選食材，拉近精緻餐飲及日常飲食文化的差距，讓大眾每日享受美味菜式。Louise為客人提供精心設計的四道菜周末午餐餐單及清新的無限暢飲體驗，是與摯友和家庭休閒聚會的最佳選擇。

全新推出的周末午餐餐單融合了一系列創意十足的精緻菜式，讓客人於位於鴨巴甸街元創方（PMQ）兩層高的歷史古蹟內的米芝蓮一星餐廳Louise品味迷人的法式風味。周末限定午餐菜餚由行政主廚 Loïc Portalier 及團隊精心炮製，開胃前菜包括經典鵝肝醬搭配濃郁的砵酒果凍及烤法國奶油麵包、北海道帶子搭配柑橘、鮮羅勒及山椒，適合多人分享。

接着，客人可獨享精選菜式，包括牛油果多士配濃郁細滑的蛋黃、燻鰻魚及辣根；班尼迪克蛋撻，精緻的牛角包上放上柔滑荷蘭醬和小菠菜，另加HK$258可升級享用魚子醬 (10克)。海螯蝦意大利餛飩，手工製的意大利餛飩配上濃鬱的龍蝦濃湯，搭配醃製雞油菌菇和烤南瓜，令人難以抗拒。

主菜方面，家庭式菜式選擇包括以麥年醬汁 meuniere 和捲心菜烹製的時令線釣魚，另加HK$198可享用烤龍蝦，適合最少兩位客人享用。鮮美多汁的龍蝦，配上羅勒蒜泥蛋黃醬、香料、龍蝦汁和時令蔬菜，令人垂涎欲滴。

客人亦可享用全新的共享甜點 Île Flottante，精緻的杏仁蛋白餅配上英式奶油，佐以開心果、榛子和雲呢拿雪糕，為豐盛的早午餐畫上甜蜜句號。

Louise特別推出全新的無限暢飲體驗 – Timeless暢飲體驗價錢為HK$488，包括Domaine Pignier、Brut Nature NV – Cremant du Jura氣泡酒，以及由侍酒師每周精選的紅白葡萄酒。客人亦可同時享用開胃酒Spritz、雞尾酒、啤酒、汽水和果汁。另外，客人可以HK$788享用奢華的Fancy暢飲體驗，包括Billecart-Salmon 香檳、珍藏香檳Brut Reserve，以及由侍酒師每周精選的紅白葡萄酒。盡情品味一系列烈酒、雞尾酒、啤酒、汽水和果汁，享受難忘的用餐體驗。

Louise全新推出的周末早午餐每位價錢為HK$788+10%，於星期六及星期日中午12時至下午3時供應。客人可透過SevenRooms網上預訂座位、亦可whatsapp至 +852 5722 3269或電郵至 reservations@louise.hk 與Louise聯絡。

<<完>>

關於LOUISE及LA TERRACE BY LOUISE

餐廳位於香港元創方（PMQ）的兩層高歷史古蹟內，被花園圍繞，是佳民集團創辦人黃佩茵（Yenn Wong）及大廚 Julien Royer 二人的「心血結晶」。大廚 Royer 在新加坡的餐廳 Odette得到米芝蓮三星榮譽，亦於 2019 年被選為「亞洲 50 大餐廳」的榜首餐廳。 得獎建築師傅厚民 （André Fu）把把兩層高的歷史建築改造成別緻舒適的空間，帶來時尚家居感覺。賓客可在下層全新揭幕的La Terrace by Louise享受美味休閒餐飲。或移步至上層餐廳品嚐精緻的米芝蓮美食。

La Terrace by Louise為米芝蓮一星餐廳Louise之全新附屬餐飲概念，由行政主廚Loïc Portalier領航。La Terrace by Louise以優質的時令食材融合法式烹飪技藝，讓客人於品味法式經典美食的同時，也能享受輕鬆愜意的用餐體驗。不論是想在下班後淺酌放鬆，還是與朋友相聚，客人都可以沉醉於La Terrace by Louise的豪華優雅酒廊或戶外庭園的愜意氛圍中，品味迷人的法式風味。

餐廳聯絡 – LOUISE

地址: 香港中環鴨巴甸街35號PMQ元創方

營業時間:

星期一、五至日 – 中午 12 時至晚上11 時

星期二至日- 晚上6 時 30分至晚上11時

周末早午餐: 星期六及日– 中午 12 時至下午 2 時 30 分

Whatsapp: +852 5722 3269

電郵: info@louise.hk

Instagram & Facebook – @louise.hkg @loic_portalier @jiagroup @chef_julien

For high resolution images, please click HERE or download from https://shorturl.at/zg0Aw

<<23^rd September, 2024 – Hong Kong>> One MICHELIN-starred and MICHELIN Green-starred Roganic Hong Kong, under the culinary direction of Head Chef Adam Catterall, is delighted to announce its first-ever residency event in Taipei, Taiwan. As the restaurant prepares for its relocation and subsequent reopening in Hong Kong this late November, the Taipei residency presents a unique opportunity to experience Chef Simon Rogan’s visionary approach with Taiwan’s natural bounty.

“This residency is an exciting new opportunity for the Roganic Hong Kong team, keeping us energized and inspired with fresh ideas. It provides a chance to explore, grow, and enrich our culinary repertoire in a new city, infusing the vibrancy of Taiwanese ingredients into our creations. This experience also serves as valuable preparation for our eagerly awaited return to Hong Kong in our new home later this year,” says Head Chef Adam Catterall.

From 3 October 2024 to 11 November 2024, guests in Taipei can experience the nearly month-long residency during select lunch and dinner hours at No.15 Lane 233, Section 1, Dunhua S Rd, Da’an District, Taipei City, Taiwan 106. Lunch service will be available on Fridays to Sundays, while dinner service will be offered from Thursdays to Mondays.

Chef Simon Rogan’s philosophy, as embodied by Roganic Hong Kong, is a testament to his unwavering dedication to respecting the natural environment and elevating the essence of ingredients to their purest form. The residency in Taipei serves as a prime opportunity to showcase this philosophy by integrating Taiwan’s incredibly diverse selection of produce with Roganic’s modern British heart.

“This extended residency opportunity allows us to fully immerse ourselves in the Taiwanese landscape and introduce our distinct culinary vision to a new audience. By blending Taiwanese freshness with our progressive approach, we remain committed to showcasing locally sourced produce as the star of our dishes,” expresses Chef Simon Rogan. “Adhering to the same farm-to-fork philosophy, we strive for consistency in delivering truly remarkable dining experiences.”

“Welcoming Chef Simon Rogan’s renowned restaurant Roganic to Taiwan would offer a unique opportunity to share his relentless commitment to farm-to-table dining, his deep connection to nature through his own farm, and his innovative approach to seasonal, sustainable ingredients. I hope this 6 week residency would showcase his meticulous attention to detail, creativity in blending traditional techniques with modern flair, and dedication to the highest quality produces would contributing to the vibrant Taiwan culinary landscape.” from Richie Lin, Chef / Founder of MMHG Group.

Roganic Hong Kong in Taipei: Taiwanese ingredients, modern British heart

Roganic’s exclusive lunch and dinner menus in Taipei will focus on the finest of Taiwan’s seasonal harvest intertwines with modern British innovation. For lunch, priced at NTD2,380 (HKD578), the 7-course menu begins with an enticing Smoked Karasumi (mullet roe) tartlet paired with white dragon corn charred over embers. Enhance the experience with optional supplements like the famous Truffle Pudding, this time glazed in local longan honey, Taihu stout, and aged Corra Linn (+NTD380/HKD92), and the Raw Giant Red Prawn with buttermilk sauce, fig leaf, and smoked pike perch (+NTD880/HKD213). Conclude with a luscious dessert ensemble, featuring Figs from Yunlin paired with Frozen Man mano ricotta and chamomile and bee pollen from Hsinchu, and Meyer Lemon with prickly ash and Fu Wan single-origin cocoa with brown butter.

Dinner, priced at NTD3,680 (HKD893), unfolds in a lavish, 9-course feast with evening-exclusive dishes of Yuniu Heirloom Tomatoes with fermented sunflower, and chilled tomato juices infused with lovage, and a third dessert of Roasted Taiwanese Vanilla with white miso, served with Golden Diamond pineapple cooked with aromates. Other highlights of the meal include Dill-brined Gem Lettuce with horseradish, pickled shimeji, and winter truffle, Butter Poached Coral Trout, sourced fresh from Kanzaiding fish market, with roasted prawn head and fermented Ainsi Thé Tea, as well as Yunzhang Ranch 45 Days Aged Beef Sirloin with black turnip, drizzled with a sauce made from roasted bones, smoked marrow, and fermented Cordia.

For lunch or dinner reservations at Roganic Hong Kong’s first residency in Taipei between 3 October – 11 November, please visit the designated booking link: https://cutt.ly/GeTpQrzK.

<<ENDS>>

ABOUT SIMON ROGAN MBE

Simon Rogan MBE is an internationally renowned, award-winning chef, recognised as one of the pioneers of the farm-to-table movement. In 2002, Simon opened his debut restaurant L’Enclume in The Lake District village of Cartmel, with a focus on hyperlocal and seasonal ingredients. The restaurant currently holds three Michelin stars as well as the top ranking in La Liste with Simon Rogan being the first British chef to achieve this.

Simon opened Rogan & Co, his second venture in Cartmel in 2008 which won its first Michelin star in 2018.  In 2011, Simon established Our Farm in The Lakes, which provides the restaurant group with high quality, sustainable produce. In 2016, Simon launched Aulis Cartmel, a six-seater chef’s table experience adjoining L’Enclume. A London outpost of Aulis arrived in 2017 as a standalone 12-seater chef’s table in central Soho, which was awarded its first Michelin star in 2024.

Simon expanded his restaurant portfolio to Hong Kong, opening Aulis in January 2019 and Roganic in February 2019. Roganic Hong Kong was awarded its first Michelin star in December 2019. In October 2019, Simon opened Henrock, an informally elegant restaurant set within Linthwaite House, a contemporary country house hotel in the heart of the Lake District.

In 2020, in response to the global pandemic, the group launched Home by Simon Rogan, a delivery offering providing three-course ‘at home’ dining experiences created in The Lakes. In 2021, Simon’s efforts towards sustainability were recognised with the newly introduced Michelin green star, awarded to both L’Enclume and Roganic Hong Kong. In 2022, Simon opened a Hong Kong based bakery and restaurant The Baker & The Bottleman, and in the same year L’Enclume was awarded its third Michelin star, the first restaurant in the north of England to do so. This coincided with the group celebrating 20 years since Simon opened L’Enclume. In early 2023, he expanded his portfolio to Valletta, Malta with the opening of ION Harbour by Simon Rogan, and in 2024 the restaurant became the first ever restaurant on the island to be awarded with two Michelin Stars. In December 2023 the group expanded into Thailand, with the opening of Aulis Phuket.

In 2023, ‘A Day at Our Farm’ welcomed its first guests, Simon’s seasonal, al fresco dining experience located on Our Farm, and awarded Best Farm to Table restaurant at the 2024 Good Food Guide awards, and runs throughout the warmer months, In 2023, Simon was recognised with a top accolade at the Craft Guild of Chefs Awards, and is currently vice president of the Bocuse d’Or UK team. In 2024, Simon was awarded an MBE in the New Year’s Honours list for his services to the food industry.

Further information and news: www.simonrogan.co.uk or visit @rogan_simon

About Roganic Hong Kong:

Roganic Hong Kong is Simon Rogan’s one Michelin star restaurant located in the centre of Hong Kong’s Causeway Bay, and which opened in 2019 with Oli Marlow as Executive Chef and Ash Salmon as Head Chef. Awarded its first star just ten months after opening, the restaurant shines a light on local and sustainable ingredients, offering a city-centric take on farm-to-table dining. Within the space, guests will find a big kitchen counter; a destination bar (with seasonal cocktails) as well as a number of multifunctional private dining rooms. Roganic Hong Kong also houses Aulis Hong Kong which – like its London outpost – is an intimate 12-seater chef’s table, offering a dynamic and interactive dining experience, centered around a tasting-menu with paired wines.

In 2021 Roganic Hong-Kong was also awarded the Michelin Green Star by Michelin Guide Hong Kong Macau, highlighting it as a leader in the field of sustainability. Simon is the only international chef who holds it across two restaurants (Roganic Hong Kong and L’Enclume in the Lake District).

Roganic Hong Kong is now led by Head Chef Adam Catterall and Senior Sous Chef Mark Catchpole. In November 2024, Roganic Hong Kong will be relocating to a new location in Hong Kong, to be announced very soon.

@roganichongkong

About MMHG

MMHG (MUME Hospitality Group) is led by Michelin-starred chef Richie Lin. The first restaurant, MUME, was established in 2014 and has been recognized with multiple international awards and accolades. In 2020, MMHG was formed to integrate its various restaurants and expand its business to include cloud kitchens, its own food e-commerce brand TASTE by MMHG, and culinary talent cultivation. MMHG is also responsible for the Taiwan team of the California-based nonprofit organization Chefs4Farmers and serves as an advisor to the iSeeTaiwan Foundation. The group is committed to exploring the delicious flavors behind food, promoting innovation, creativity, continuous learning, and practicing sustainable development and environmentally friendly principles.

Roganic Hong Kong – Restaurant Accolades & Awards

Best New Restaurant – Foodie

Best New Foreign Restaurant – Time Out Hong Kong

Best New Restaurant of 2019 – Lifestyle Asia Hong Kong

Best Service – T Dining by Hong Kong Tatler 2019

Top 20 Restaurants of Hong Kong & Macau – Tatler Dining Hong Kong 2019 + 2020 + 2021 + 2022 + 2023

Best New Restaurant – T Dining by Hong Kong Tatler 2019

One Michelin Star – MICHELIN Guide Hong Kong Macau 2020 + 2021 + 2022 + 2023 + 2024

Best Service – SCMP Top 100 Tables 2020 + SCMP Top 100 Tables 2021

MICHELIN Green Star – MICHELIN Guide Hong Kong Macau 2021 + 2022 + 2023 + 2024

Best Sommelier – Roganic Hong Kong (Pierre Brunelli)

Sustainability Champion – Roganic Hong Kong (Ashley Salmon)

Travel & Leisure Asia 2023 Best Restaurants & Bars of Hong Kong – Roganic Hong Kong

請按此連結下載高解像度圖片或瀏覽https://shorturl.at/7Uegn

《2024年9月19日，香港》佳民集團旗下主打精緻西班牙餐廳 22 SHIPS 於中環蘇豪區士丹頓街PMQ元創方的新址以全新面貌亮相，將歷久常新的西班牙風味美食於輕鬆悅愉及充滿活力的氛圍下呈現眼前。這間香港著名的西班牙餐廳及酒吧由主廚及創辦人 Antonio Oviedo 與佳民集團共同合作開設，自餐廳於2012年在其位於灣仔船街的舊址開業以來，一直深受本地食客及海外遊客歡迎。於餐廳新址，主廚 Antonio 將繼續為客人提供質樸而精緻的西班牙美食，打造難忘的餐飲體驗。

佳民集團創辦人Yenn Wong 分享她對位於PMQ元創方的22 Ships新店的願景，並表示：「在22 Ships，我們希望重現西班牙酒窖充滿活力和社交的用餐氛圍。新店址擁有更寬敞的用餐空間，非常適合朋友及團體聚會。全新的用餐空間讓客人可以放鬆身心，暢享飲品，並於香港鬧市中品嚐西班牙風味菜餚，體驗正宗的西班牙烹飪文化及精髓。」

22 Ships的新餐廳設計感受西班牙魅力與質樸優雅

22 Ships的新餐廳室內裝潢由佳民集團設計，以西班牙酒窖及傳統餐館為設計靈感，充分利用暖色調，打造迷人的地中海風格。餐廳新店設有三個用餐區、一間私人包廂及一個戶外露台，可容納60位客人（舊址僅容納25位客人）。質樸而復古的設計充滿格調，散發著輕鬆的氛圍，讓客人於悠閒的環境中享用飲品和精緻小食。

22 Ships以優質食材呈獻正宗西班牙風味菜式

22 Ships的新菜單簡單而創新，共設有40道菜餚，涵蓋一系列源於不同地區的菜式，新菜式多達12款，從以西班牙鯖魚和紅辣椒sofrito烹調的Marmitako（HK$178），到以西班牙黑豬排骨配Romesco醬和韭菜製作的精緻Txuleta（HK$248），每道菜式均體現了西班牙美食與藝術的完美融合。盡情享用清新的生蠔配油醋汁（HK$78）、以鮮甜幼滑的海膽及馬鈴薯沙律製作的海膽多士（HK$288），及品嚐以西班牙頂級紅蝦Carabineros XXL（HK$1,198）製作的西班牙XXL珍寶紅蝦海鮮飯，最適合多人分享。其他不容錯過的招牌菜式包括「Cochinillo」塞哥維亞烤乳豬（HK$488起）配蘋果和雲呢拿，以及入口即化的乾式熟成西班牙Rubia Gallega肉眼（HK$788）。接著，客人可以品嚐烤西班牙八爪魚Pulpo Canario（HK$208）配 mojo 醬，然後以主廚Antonio的經典巴斯克芝士蛋糕（HK$98）搭配煙燻Idiazabal奶酪為用餐畫上甜蜜句號。

22 Ships的優質食材均搜羅自西班牙的小型生產商，當中包括來自安達盧西亞Castillo de Canena的Arbequina橄欖油，其生產橄欖的歷史可追索至1780年。這些橄欖以對可持續發展的承諾見稱，從多年以光伏發電以減輕土壤侵蝕和保護當地土生植物可見一斑。其他美味的西班牙食材包括以巨大和顏色鮮艷的深海紅蝦；由傳奇芝士製造商Rafael Báez及其女兒Paloma和María Jesús在西班牙阿維拉Valle del Tiétar手工製作的Monte Enebro芝士；Báez家族以巴氏殺菌牛奶製作的羊奶芝士Roquefort Mol；以及來自西班牙各個地區的精選伊比利亞黑毛豬火腿，如Jabugo 的Jamon Pedro Domenec火腿或Guijuelo的Joselito冷切肉等。

關於西班牙主廚及創辦人Antonio Oviedo

於主廚Antonio Oviedo的領導下，客人可於22 Ships踏上一趟令人驚歎且充滿激情的西班牙美食之旅。於馬德里土生土長的主廚Antonio Oviedo熟知西班牙的Tapas文化，曾與西班牙多位首屈一指的廚師如Santi Santamaria 和Roca Brothers工作。於22 Ships，主廚Antonio致力發揚西班牙深入民心的美食分享文化，透過一系列源自西班牙不同地區、以新鮮可持續食材炮製而成的傳統Tapas為食客帶來歡樂。

全新 22 Ships 飲品單

於22 Ships享受最新的飲品單，品嚐由主廚Antonio及其團隊精心挑選的西班牙葡萄酒和不同的西班牙葡萄品種。每瓶葡萄酒價錢由HK$388至HK$3,998不等。

為慶祝餐廳於新址開業，22 Ships 特別將葡萄酒單升級，精選約50種西班牙葡萄酒，從珍藏到特級珍藏，均來自Lopez de Heredia和Vega Sicilia等著名酒莊。精選葡萄酒包括來自西班牙Rioja葡萄酒產區酒莊的Tempranillo、Viña Tondonia、Lopez de Heredia、Rioja 2011 (HK$1,148)，帶有紅櫻桃、太妃糖和焦糖的誘人香氣。另一款珍品為 Alion Vega Sicilia Ribera Del Duero 2016（HK$1,780），以其清新優雅的品質而聞名，標誌著Alion歷史上值得紀念的一年。

客人亦可以品嚐一系列西班牙風味飲品，包括西班牙水果酒Sangria、手工啤酒和美味的苦艾雞尾酒，如由金巴利和橙味蘇打水混合而成的清新雞尾酒 Marianito（HK$98）和以蘋果和薄荷蘇打水調製而成的Rebujito（HK$88）。不要錯過自家出品的Patxaran和Canary Honey Rum等，將其加入以檸檬和蛋白精心調製的Ron Miel Sour（HK$98）等招牌雞尾酒，增色不少。

全新的 22 Ships 於星期二至星期日供應晚餐，將繼續其「免收加一服務費」的宗旨，並由即日起接受經由SevenRooms的網上預訂。

《完》

關於 22 Ships

以灣仔船街22號命名的「22 Ships」為食客於悠閑輕鬆的用餐環境中提供地道而精緻的西班牙美食。22 Ships於2020年進行翻新後，主打一系列由主廚Antonio Oviedo創作、以西班牙不同地區美食為藍本的新派傳統tapas，配搭以西班牙葡萄酒、水果酒和經典街頭飲品為主的酒單。自餐廳於2012年開業以來，一直深受本地食客歡迎，主廚Antonio將繼續為客人提供精緻的西班牙分享美食及社交氛圍，打造難忘的餐飲體驗。經過十二年的輝煌歲月，22 Ships於2024年9月由灣仔船街遷至蘇豪區PMQ元創方新址。

新餐廳資料

地址：中環PMQ元創方A座S109 – S113（士丹頓街入口）

網頁：www.22ships.hk
社交媒體 @22shipshkg @tuan19

餐廳獎項和榮譽

– 2020年《Tatler Dining大獎》讀者之選The Rising Star Award

– 《米芝蓮指南香港澳門2014》– 必比登推介

– OAD Asia Casual 2022 – 第16位

– OAD Asia Casual 2023 – 第21位

– OAD Asia Casual 2024 – 第20 位

– 2023年「Time Out 推介」名單

營業時間

星期二至星期日，晚上 6 時至 11 時

星期一休息

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<< 17^th September, 2024 – Hong Kong>> Spanning the flavors of Spain in a vibrant and dynamic setting, JIA Group’s 22 Ships proudly announces the anticipated restaurant opening of its new location inside PMQ Central on Staunton Street, SoHo. Opened since 2012, Hong Kong’s renowned Spanish restaurant and bar which gained prominence at its previous home on Ship Street in Wan Chai, promises an unforgettable experience of rustic yet refined Spanish cuisine by Chef / Founder Antonio Oviedo, in partnership with JIA Group.

Yenn Wong, founder of JIA Group, shares her vision for the new 22 Ships in PMQ, “At 22 Ships, we aim to recreate the vibrant and social dining atmosphere reminiscent of Spanish bodegas. The inviting new and much expanded location that are perfect for big groups and parties with reservations accepted, fosters a space where guests can unwind, enjoy drinks, and socialize over multi Spanish regional dishes capturing the authentic and relaxed essence of Spain’s culinary culture right here in the heart of Hong Kong.”

Spanish Charm & Rustic Elegance: Design at 22 Ships

Designed by JIA Group, the new space at 22 Ships draws inspiration from Spanish bodegas and traditional eateries, embodying warm tones and Mediterranean forms. Featuring three dining areas, a private room and an outdoor terrace with a total capacity of 60 guests that is much expanded from the previous 25 guests, the rustic yet retro design of the new PMQ Central location exudes a cool and relaxed ambiance, inviting guests to indulge in a laid-back setting for social drinks and small bites.

Authentic Spanish Flavors & Premium Ingredients at 22 Ships

Presented in a simple yet bold manner, the new 22 Ships menu (with a total of 40 dishes) includes a range of multi-regional dishes with up to 12 new dishes on the expanded menu. From the all-new, savory dish of Marmitako (HK$178) featuring Spanish mackerel and red pepper sofrito, to the exquisite Txuleta (HK$248) of Iberico pork ribs with Romesco sauce and leeks, each dish is a testament to the artistry of Spanish  cuisine. Indulge in the Oyster Salpicon (HK$78) dressed in a traditional vinaigrette, savor the  decadent Uni Toast (HK$288) with creamy sea urchin and rusa (potato) salad, and experience the masterpiece of Carabineros XXL (HK$1,198), an authentic Spanish large red prawn paella that is perfect for sharing amongst groups. Other signature dishes not to miss include the “Cochinillo” Segovian Roasted Suckling Pig (from HK$488) served with apple and vanilla, and the melting, dry-aged Spanish Rubia Gallega (HK$788). Continue the journey with Pulpo Canario (HK$208), grilled octopus with mojo sauce, followed by a sweet ending of Chef Antonio’s classic Burnt Basque Cheesecake (HK$98) with smoked Idiazabal cheese.

All ingredients used at 22 Ships are of the highest possible quality and sourced directly from small-scale producers in Spain where possible. Examples of such ingredients includes the rare Arbequina Olive Oil from Castillo de Canena in Andalusia, whose olive-producing history dates back to 1780. They are known particularly for their commitment towards sustainable development, seen by the generation of photovoltaic energy on-site to mitigate soil erosion and to preserve autochthonous vegetation. Other delectable premium Spanish ingredients on offer include the deep-sea Carabinero, renowned for their jumbo size and striking colour; Monte Enebro, a cheese handmade in Valle del Tiétar, Ávila, Spain, by legendary cheese maker Rafael Báez and his daughters Paloma and María Jesús. The Báez’s make their complex goat’s milk cheese from pasteurized milk and then inoculate the logs with the Roquefort mol; and an exclusive range of Iberico Ham selection from various Spanish regions such as Jamon Pedro Domenec in Jabugo or Joselito cold cuts from Guijuelo and more.

Introducing Madrid-Born Chef / Founder, Antonio Oviedo

Under the expert guidance of Chef / Founder Antonio Oviedo since June 2020, guests at 22 Ships can expect a culinary journey curated with precision and passion. A Madrid native, Chef Antonio Oviedo knows bona-fide Spanish tapas by heart. He has worked under some of Spain’s finest chefs including Santi Santamaria and the Roca Brothers. At 22 Ships, he is determined to continue the social sharing custom loved by all, delighting guests with a large array of dishes originating from different parts of Spain, all created with fresh and sustainable ingredients in a modern way.

The expanded Beverage Program at 22 Ships

Embark on a journey through Spain with 22 Ships’ extensive beverage program, which features a strong selection personally curated by Chef Antonio and team with a 100% focus on Spanish wines and a vast variety of Spanish grapes. Wine prices by the bottle range from starting from HK$418 per bottle up to HK$3998 per bottle.

Elevated for this new location, the wine selection showcases around fifty Spanish wines, ranging from Reserva to Gran Reserva, sourced from esteemed wineries like Lopez de Heredia and Vega Sicilia. Noteworthy highlights include the Tempranillo, Viña Tondonia, Lopez de Heredia, Rioja 2011 (HK$1,148), from the most historic Spanish winery located in Haro, with enticing notes of red cherry, toffee, and caramel. Another gem is the Alion Vega Sicilia, Ribera Del Duero 2016 (HK$1,780), a vintage celebrated for its fresh and elegant character, marking a memorable year in Alion’s history.

Guests can also explore a vibrant medley of Spanish social drinks, including sangrias, artisanal beers, and delectable vermouth-based cocktails such as the Marianito (HK$98), a refreshing blend of Campari and orange soda, and the invigorating Rebujito (HK$88), crafted with apple and mint soda. In-house liquors like Patxaran and Canary Honey Rum are sure to delight, enhancing signature cocktails like the Ron Miel Sour (HK$98), expertly made with lemon and egg white.

Currently open from Tuesday to Sunday for dinner only, the new 22 Ships will continue its “no service charge” policy, and introduce a change by accepting reservations starting 6^th September via SevenRooms.

<<ENDS>>

About 22 Ships

Named for its address on the quaint Ship Street in Wan Chai, 22 Ships is a Spanish restaurant and bar which offers rustic yet refined Spanish fare in a buzzy, relaxed setting. Revamped in 2020, the restaurant now features a range of traditional yet modern multi-regional dishes created by chef Antonio Oviedo, together with a dynamic drink menu focusing on Spanish wines, sangrias and classic street-social style drinks. A neighbourhood favourite since its opening in 2012, 22 Ships continues to bring the social sharing vibe that everyone loves to Hong Kong.

In Sept 2024, 22 Ships relocates after 12 glorious year on Ship Street, Wan Chai to PMQ in SoHo.

*NEW* Restaurant Contact Details
Address: S109-S113 Block A, PMQ, Central (Entrance at Staunton Street)
Website: www.22ships.hk
Social media: @22shipshkg @tuan19
Opening Hours: Dinner only Tuesday – Sunday: 6pm – 11pm, closed on Mondays 

Restaurant Awards and Accolades

-The Rising Star Award, The Tatler Dining Readers’ Choice Awards 2020

-Michelin Guide Hong Kong & Macau 2014 – Bib Gourmand

-OAD Asia Casual 2022 – #16

-OAD Asia Casual 2023 – #21

-OAD Asia Casual 2024 – #20

Time Out Hong Kong Recommended 2023

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《2024年9月16日，香港》於過去的24個月，香港和亞洲的消費者對餐飲消費模式有所改變，客人傾向於具靈活性的餐單。有見及此，由主廚兼創辦人 Antimo Maria Merone 領航的米芝蓮一星意大利餐廳ESTRO特別推出全新的晚市單點餐單，客人亦可選擇嚐味餐單，享受精緻的意大利現代拿玻里風味美食。意大利拿坡里廚師Antimo 以精巧的現代烹飪技術和方式，昇華傳統拿坡里美食。ESTRO將全球視野帶入地區美食當中，突顯 Antimo 的拿坡里背景，同時展示了他與生俱來的創造力和前瞻性。

ESTRO推出全新晚市單點餐單

ESTRO於今季特別推出全新的晚市單點餐單，每枱最多可容納六位客人，而每位客人須點選最少三道菜式。餐單共設有十二道菜式，客人可自由搭配前菜、意大利麵和主菜，享受個人化的用餐體驗。客人可選擇享用三款前菜、點選一道前菜和兩道主菜，或根據自己的喜好挑選意大利麵及主菜。想品嚐由主廚精心設計的晚市嚐味餐單的客人，可選擇「精選」(Essentials) 六道菜或「豐盛」(Extended) 八道菜餐單。

ESTRO的單點餐單呈獻一系列新的時令菜式，份量經過精心調整，以滿足客人的喜好。前菜方面，客人可以品嚐四款開胃菜式，包括大尾魷魚配杏仁、檸檬和魚子醬（HK$580）、番茄（HK$280）配水牛芝士及橄欖油等。 ESTRO提供四款意大利麵供客人選擇，包括Bottoni意大利雲吞（HK$380）配水牛芝士、風乾豬面頰肉及花椒、Pappardelle寬麵條（HK$480）配以拿波里洋蔥燉牛肉等。

主菜方面，客人可從四款精選菜式中自選一款，包括藍龍蝦（HK$880）佐沙巴雍及甲殼類醬、M9級澳洲Kiwami和牛（HK$880）配珍珠蔬菜、松露醬及雪莉酒醋等，叫人一試難忘。

ESTRO全新午市嚐味餐單

ESTRO推出多款新午市嚐味餐單，以迎合不同客人的口味，其中包括午市限定的二道菜餐單 （HK$580），客人可選擇享用一道前菜及一道意大利麵或一道主菜) 。想品嚐更多由主廚 Antimo炮製的美食，可挑選以下嚐味餐單：

–       二道菜HK$580 + 10% (一道前菜及一道意大利麵或一道主菜)

–       三道菜HK$680 + 10% (一道前菜、一道意大利麵、一道主菜)

–       四道菜 HK$780 + 10% (兩道前菜、一道意大利麵、一道主菜)

–       五道菜 HK$980 + 10% (兩道前菜、兩道意大利麵、一道主菜)

ESTRO 新開瓶費政策

由即日起，ESTRO將開瓶費由HK$1,000下調至HK$700，每兩位客人可攜帶一瓶葡萄酒，讓客人以喜愛的自選葡萄酒搭配ESTRO美食。此外，享用嚐味餐單的客人可預訂私人包廂（最多可容納九人），晚餐的最低消費為HK$16,000，午餐的最低消費為HK$8,000。

預訂或查詢，請WhatsApp +852 9380 0161 (WhatsApp) 或按此預訂座位。

《完》

關於 ESTRO

意大利拿坡里廚師 Antimo Maria Merone是倡導改寫意大利美食規限的廚師之一。米芝蓮一星意大利餐廳Estro 通過現代的烹飪技術昇華拿坡里美食，精緻的嚐味餐單以Antimo 的家鄉中獲取靈感，每道菜都能喚起他對故人、歷史和童年的豐富回憶。Estro 將全球視野帶入地區美食當中，突顯 Antimo 的拿坡里背景，同時展示了他與生俱來的創造力和前瞻性。

餐廳獎項

香港澳門米芝蓮指南2023年及2024 年 – 米芝蓮一星餐廳

Gambero Rosso – Two Forks Award

2023年亞洲50最佳餐廳 – 第62位

2024年亞洲50最佳餐廳 – 第71位

50 Best Discovery名單

2023年OAD亞洲百大餐廳名單 – 第143 位

Hong Kong Tatler Dining – 香港20大最佳餐廳 (2022年及2023年)

Hong Kong Tatler Dining – 最佳室內設計獎 (2022年)

Harpers Bazaar Hong Kong – BAZAAR Taste Elite 2024

Travel & Leisure Asia 2023 – 香港最佳餐廳

餐廳資料

地址: 香港中環都爹利街 1 號 2 樓

營業時間: 午餐12pm-13:30 (最後點餐時段)；晚餐18:30-20:30 (最後點餐時段)

電郵: reservations@estro.hk
網址: www.estro.hk

社交媒體 (Facebook + Instagram): @Estro.hk @antimo_maria_merone