A unique supper club experience arrives in Hong Kong's critically acclaimed Amber from 24 to 26 October. Ranked number 26 and the winner of the Highest New Entry Award on the World's 50 Best Restaurants list, London's renowned The Clove Club will dazzle Hong Kong audiences with an unconventional tasting menu featuring quirky pairings like raw sea bream with plum stone vinegar and horseradish and chestnut and oyster broth with wild Scottish seaweed and Petrossian caviar. The eight-course tasting menu will also have signatures such as dry-aged Challans duck served three ways and raw scallop with autumn truffle, hazelnut and mandarin.
Scotland native chef Issac McHale began his career at the tender age of 14 as a fishmonger and later formed one-third of the Young Turks, a London-based trio of chefs that built a food philosophy around British ingredients and foraged foods. Before becoming the head chef at Clove Club, he mastered his culinary skills working with world-class chefs including Tom Aikens, René Redzepi and Mark Best.
This unique tasting menu is priced at $3,688 per person and includes six wine or non-alcoholic beverage pairings as well as a champagne cocktail reception with snacks.
The Landmark Mandarin Oriental, 15 Queen's Road Central, Central, 2132 0114 , email@example.com