Private members’ club KEE Club is celebrating their 15th anniversary with a special gift to non-members: the opportunity to sample Chef Bjoern Alexander’s showstopping cuisine.
Recently appointed group executive chef of KEE Group, which also includes Japanese izakaya Koko and the up-and-coming venue at Central Police Station, German-born Chef Alexander began his career training at the iconic French Laundry under Thomas Keller. Following an extended stint in Germany at a slew of Michelin-starred restaurants, he headed to the Burj Al Arab hotel in Dubai, where he began his claim to fame: crafting visually beautiful – and delicious – pieces of edible art. Hong Kong took notice, and Chef Alexander was soon named chef de cuisine at The Mira Hong Kong in TST, where modern European restaurant WHISK quickly gained the attention of Michelin inspectors.
Christmas has come early for KEE Club non-members, who have the opportunity – from now until 31 January 2017 – to savour Chef Alexander’s creations, presented in two differing à la carte menus inspired by German and Austrian cuisines. The Tradition menu showcases European comfort food with dishes including spaghetti with bottarga and garlic and veal Milanese, while the Revolution menu is completely experimental, with a distinct Japanese touch (we know which one we’ll be booking…).
Spaghetti with bottarga and garlic
Pork shoulder with sauerkraut, beer and parsley
To make a reservation, non-members are requested to use the one-time access code KEYtoKEE at the time of booking.
6/F, Yung Kee Building, 32 Wellington Street, Central, 2810 9000, firstname.lastname@example.org