The week in pictures: Hong Kong

With a history of over 200 years, Champagne Perrier-Jouët invited guests from Hong Kong, Tokyo and New York to the Cellar Master Transmission Ceremony via live broadcast from Epernay. dB Asia joined this special occasion to witness the historic moment.

After servicing the Champagne house for over 37 years, Hervé Deschamps steps down from the position. His successor Séverine Frerson, apart from being the eighth cellar master, is the first woman to hold this position. At the event, Deschamps spoke about his creation of the first Belle Epoque Blanc de Blancs back in 1993; Frerson also recalled the time she worked together with Deschamps after she joined the house two years ago.

The ceremony was heightened by a wine pairing lunch crafted by Chef Eric Räty from Arbor. The restaurant is offering the brunch menu with Perrier Jouët Blanc de Blancs Non-Vintage Champagne as pairing wine from now till the end of November 2020. Inspired by nature and season, Chef Räty’s dishes are created to bring outthe Champagne’s floral aroma and freshness.

The Macallan launches the Edition No. 6 whisky in Hong Kong this October. the final Edition Series whisky.

Hosted by Patricia Byott, Brand Ambassador for The Macallan Hong Kong, the unveiling of the sixth and final Edition Series whisky was a feast of gastronomic meal pairing with The Macallan while overlooking the beautiful Victoria Harbour.

Inspired by the River Spey, where The Macallan Estate is based, the new whisky captures the energy of the river with a blend of a combination of American and European oak sherry seasoned casks, resulting in a vibrant and citrusy whisky with a hint of toasted spiciness in the finish. The Macallan has also partnered with the Atlantic Salmon Trust charity to help support at-risk fish such as wild salmon and sea trout, which have declined rapidly in recent years. Priced at HK$1103, the whisky is now available at major wine and spirit retailers in Hong Kong.

This fall, we welcome the launch of Cloudy Bay Sauvignon Blanc 2020 vintage. dB Asia savoured the new release with a creative fusion three-course lunch menu by culinary rising star Chef Christopher Ho. Being praised as one of the best vintages of the winery, the vibrant minerality fruit characters of the wine ends with a long and impressive finish, making it ideal to pair with an array of seafood dishes.

Chef Enrico Bartolini is now one of the most renowned Italian chefs worldwide. Specializing in Italian haute cuisine and innovative cooking techniques, Chef Bartolini has earned himself a reputation as one of Italy’s most talented young chefs, receiving his first Michelin star at the young age of 29. He has just opened his second outlet in Hong Kong. Located at the Peak, Fiamma marries innovative family-style Italian cuisine and timeless tradition. Inspired by the traditional Italian family kitchen, where the stove is never cold, the restaurant offers diners an enticing menu defined by Mediterranean seasonality that promises family-style Italian cuisine.

Fiamma serves up authentic Italian antipasti dishes, pasta and pizzas. Some of the delectable dishes we tasted included the burrata cheese served with Taggiasca olives, heirloom tomatoes and basil crumble; fresh Tagliolini with bottarga, topped with fresh sea urchin; and pizza with thin potato slices, mozzarella, artisan Italian sausage and fresh rosemary.

The cocktail program is created with a Mediterranean influence while the wine selection shows the diversity and character of different wine regions in Italy.

Address: Shop G02, Peak Galleria, 118 Peak Road, Hong Kong

Orkney based distillery Highland Park launched the first cask strength edition from the core whisky range in Hong Kong. We attended a tasting session guided by whisky expert Ron Taylor to explore more about the new whisky,

Straight from the cask, when drink on neat, the robust and flavourful whisky, with 63.3% ABV, offered a smooth mouthfeel and intense aromas of honey, spices and citrus peel, which makes it ideal for food pairing and cocktail concoction as well.

Pop-up store IPPINKAN by the time sommelier brings the renowned Japanese Sakaba (sake dispenser machine) from Ponshukan Sake Museum in Niigata JR station to Hong Kong. In this three-month pop-up store at LCX in Ocean Terminal, Tsim Sha Tsui, over 50 sakes are on offer from the self-serving machines, including popular labels such as Houou Biden, Gekkeikan and Zaku. The line-up of the sake selection will update regularly.

In the store, customers can also find a range of Japanese wines and lifestyle products handpicked from Japan, for example, coffee beans that underwent three-month aging in ex-whisky barrels from Japanese Hanyu Distillery and nuts smoked with Chichibu cask wood.

888 FATFATFAT, a Chinese pop-up restaurant, is opening for a limited period of time from now to Dec 5. Playing with the speakeasy concept, the eatery is located in Exchange Square, Central, hoping to bring diners a fun experience.

The menu is headed by veteran Chef Wong Hon Keung, who has more than 20 years of experience in the industry. 888 also invited Chef Peggy Chan, renowned vegetarian chef in town, to consult on plant-based cooking and work together to deliver a more inclusive menu that satisfies both veggie lovers and carnivores. Signatures include Henan 8 Immortal’s Chicken, a Chinese-styled crispy juicy chicken, which was said to be one of Qianlong Emperor’s favourites, and the vegetarian reinterpretation of a classic Xinjiang dish “Xinjiang Lamb” Skewers.

Address: Shop 402, 4/F, Exchange Square Podium, Central, Hong Kong

Royal Caviar Club launches Hong Kong’s first caviar appreciation class led by caviar specialist Oksana Dragun, and a gastronomic caviar food pairing by Chef Nicholas Chew of Guerrilla Lab.

The class covers the fascinating history, fun-facts, and tasting culture, to the proper etiquette of serving and appreciating this royal delicacy. The workshop will continue onto the Caviar Tasting, where guests will be able to apply their newfound tasting etiquette knowledge on five different types of caviar. Chef Chew has prepared a 5-course gastronomic caviar pairing experience with tempting dishes such as Hokkaido sea urchin amuse-bouche paired with the brand’s top-selling Royal Cristal Caviar.

The 2-hour caviar appreciation class including caviar tasting is priced at HK$1,500 per person, and can also be combined with the caviar-pairing dining experience by Chef Nicholas for HK$2,500.