[April2021] Companion Communications is delighted to help celebrate the upcoming Singapore – Hong Kong travel bubble with a round-up of all the most exciting places and things to do in Hong Kong since our Singapore friends were last able to visit. Companion is on hand to organise any further information or review requests – just drop us a line and we’ll make it happen. We can’t wait to see you again soon!
[April2021] Companion Communications is delighted to help celebrate the upcoming Singapore – Hong Kong travel bubble with a round-up of all the most exciting places and things to do in Hong Kong since our Singapore friends were last able to visit. Companion is on hand to organise any further information or review requests – just drop us a line and we’ll make it happen. We can’t wait to see you again soon!
TheAubrey at Mandarin Oriental, Hong Kong
MaximalConcepts and Mandarin Oriental, Hong Kong are delighted to introduce The Aubrey, an eccentric Japanese izakaya located on the 25thfloor of the hotel. Scheduled to open on 17th February 2021, thespace will feature three distinctive bar experiences, as well as a drawingroom, a curio lounge and a leading culinary team that will form the city's mostcreative hospitality destination.
Set to be a home-away-from-home for local Hong Kong and global guestsalike, The Aubrey is inspired by ‘the journey of a hungry mind’ and channels the vibeof Japanese izakayas in Ginza. Using high qualityJapanese ingredients and traditional cooking techniques, guests willenjoy culturally rich beverage and diningexperiences.
Leading The Aubrey's bar programme is Devender Sehgal, most recently bar manager at Otto e Mezzo Bombana and a popular and renowned drinks professional celebrated in Hong Kong and India. At the first of The Aubrey’s three bars – known as The Main Bar – Devender and his team will offer a core selection of Highball and Chuhai cocktails, a signature cocktail menu inspired by the game of chess and a rotating selection of three seasonal cocktails based off a singular Japanese ingredient.
The second bar is the four-person Omakase Cocktail Bar which reinvents the omakase experience and where resident bartenders will take guests on a unique drinks journey across Japanese spirits and flavours. Finally, the third bar - The Champagne and Sake Bar - will celebrate the age-old tradition of oysters and champagne, while also playing with sparkling sakes.
Dining at The Aubrey falls under the watchful eye of Chef Yukihito Tomiyama, a Japanese national most recently at the one Michelin-starred Shinji by Kanaseka in Macau. At lunch, elevated bentos are created with decades of core Japanese cooking experience. Presented in beautiful hand-crafted wooden boxes, their layers reveal fresh ingredients made with impeccable technique from The Aubrey’s raw, tempura and robata menus.
High res: https://www.dropbox.com/sh/udwpv2sjna900oh/AADzAerP0oQQryxlEOVu-5GLa?dl=0
BaseHall– Jardine House, Central
BaseHall is Hong Kong’s bold new dining destination, a multi-concept food hall in Jardine House set to re-define eating and drinking in Central, from lunch through to dinner and beyond.
Ten outlets celebrate Hong Kong's homegrown culinary talent, from Roti Tori, a Japanese-inspired rotisserie chicken spot by Yardbird Hong Kong, to Pub 1842 from Young Master, tacos andmore at Westside Taqueria from taco king, Esdras Ochoa.
To the sound of live DJs and under the city's most extraordinary indoor lighting system, BaseHall lets the flavours of HongKong, Asia and beyond take centre stage in sensational eats and drinks that champion local culture and the 852's world-class culinary scene.
Whether picking up to go or dining in, the eight food outlets and two bars will keep Central happily fed and watered frommorning to night, creating a culinary destination unmatched in energy, diversity, atmosphere and most of all, flavours.
Other outlets include the likes of Honbo from Michael Chan with his famed gourmet burgers, Moyo Sik from the same people behind the much-loved contemporary Korean spot Moyo on Aberdeen Street and CoThanh, whose authentic Vietnamese dishes have led to lines of diners on Kau U Fong.
Those after tasty, plant-based wraps and salads can hit up Treehouse, while for decadent and indulgent treats, CookieDpt have all the cookies you'll need. Finally BaseHall Bar has the ingredients to keep people entertained day or night, be it for a freshly brewed coffee, worldly wines or an Asian-inspired cocktail - maybe with a grilledcheese sandwich on the side.
Video: https://vimeo.com/425845000/9f461a4fcb
High res: https://www.dropbox.com/sh/6lsszfyzp6d0d2b/AADD6-Lcq8aOGSS8Qo0CZyhwa?dl=0
Arcane– On Lan Street, Central
Arcane was first opened byShane and his team in 2014 and has since won accolades from far and wide. Arcane is a people- and produce-firstrestaurant that showcases the dynamic and cosmopolitan nature of Hong Kong. Itsheart lies in deliciously simple, yet refined food born of an Aussie spirit,exacting French technique, the best ingredients from Asia, the Pacific and Europe, and the modern art of hospitality.
Shane and his team will be launching a new restaurant in July 2021 – more coming soon!
High res: https://www.dropbox.com/sh/0i1owh8y9ztsy2m/AADowtgWrgiydCIgTrOenjj7a?dl=0
Mott32, Standard Chartered Building, Central
Sustainability has been at the heart of Mott 32 since its opening, with the ethical sourcing of sustainable ingredients forming the foundation of its culinary ethos. Now ,the award-winning Cantonese restaurant is setting a new standard for fine-dining in Hong Kong with the launch of its plant-based classic menu including adapted versions of many of Mott 32’s classics.
A testament to Maximal Concepts’ pioneering spirit and commitment to sustainability,the new menu features eleven dishes that are the result of months of carefu ldevelopment by Group Executive Chef Lee Man-Sing and group co-founders Malcolm Wood, Xuan Mu and Matt Reid in their R&D kitchen. Once fully launched atMott 32 Hong Kong, Chef Lee will train all of the culinary teams across the global Mott 32 locations, to roll out the menu throughout.
Seekingto push culinary boundaries using only plants and meat alternatives, the team have carefully applied traditional Chinese cooking techniques to recreate Mott32’s signature dishes and customer favourites. This includes flavourful ShanghaineseSoup Dumplings made with Minced “Pork” and Tofu, as well as the restaurant’s SignatureSmoked “Cod” – two long-standing favourites of Mott 32 customers, which taste imperceptibly different to their original iterations.
Highres: https://www.dropbox.com/sh/0i1owh8y9ztsy2m/AADowtgWrgiydCIgTrOenjj7a?dl=0
CRUST, The Heritage Woo Cheong Pawn Shop
CRUST, an authentic Napoli Pasticceria, coming to the renowned Woo Cheong Pawn Shop Building in Wanchai in June 2021.More info coming soon!
For moreinformation, please contact:
Dominique Backhouse – Dominique@companioncommunications.com
Alex Berry – Alex@companioncommunications.com