A meal of titanic proportions
Lamb with mint sauce
Fancy taking your taste buds on a trip back in time aboard the Titanic? Restaurant Petrus has designed a menu for one night only where you can do just that – and it‘s no steerage-class meal, let us tell you. A full first-class experience recreated from the dishes served aboard the grand ship will be unveiled on Saturday, 14 April by Chef de Cuisine Ricardo Chaneton. The elegant dishes will be matched with premium wines from the early 20th century for full immersion into the doomed ocean liner’s culinary history. The 10-course menu is priced at $2,388 per person, or an eye-watering $25,888 per person with wine pairings.
Restaurant Petrus, 56/F, Island Shangri-La, Pacific Place, Supreme Court Road, Admiralty, 2820 8590
From trash to treasure
Next in the Maximal Concepts’ The Influencer Series is an encouraging panel discussion, “From Trash to Treasure”, taking place at Stockton from 7:30pm on Tuesday, 17 April. The talk will delve into the responsibility of the F&B industry, as one of the leading contributors to climate change, to implement eco-friendly practices to reduce waste within the restaurants and bars of Hong Kong while continuing to offer a quality experience to customers. The Influencers include industry experts, sustainability consultants and innovators within the field. Guests will also get to indulge in a free zero waste welcome drink. No reservations necessary and free entry for all – just turn up to find out what’s being done (and what can be done) to work towards a greener cityscape.
Stockton, 32 Wyndham Street, Central, 2565 5268
Experience Coachella in HK
In tandem with fashionable US music festival Coachella, family members’ club Maggie & Rose at The Pulse is taking full advantage of its picturesque rooftop by setting up a BBQ dinner on Saturday, 14 April, with DJs spinning festival beats along with a giant Jenga and limbo competition for a fully fun vibe. Menu highlights include tuna niçoise, grilled flank steak with tomato and jalapeño salsa, braised green mussels with fennel cream and, for dessert, New York cheesecake and mango panna cotta. $480 for food and soft drinks; $580 to include house wine and beer; $680 to include Prosecco.
Shop 301, 3/F, The Pulse, 28 Beach Road, Repulse Bay, 2638 7192, firstname.lastname@example.org
Nutrition for optimising children’s brain health
As part of the Raising the Future – 21st Century Learners series of talks, renowned naturopathic doctor and nutrition expert Benita Perch, who gave us a crash course on nutrition here, will share the latest research on supporting our children’s healthiest brains, which, in turn, ensures their emotional and physical success. Taking place on Saturday, 28 April from 2–5pm, she will outline the key aspects of nutrition, environmental toxicity, genetic predisposition and gut health as they relate to our brain health. There are also many other talks in this travelling parent-education series that highlight key issues that benefit and relate to our children. Speakers share the latest cutting-edge knowledge and research on how to best adopt the strategies into our lives and the lives of our families. The talks are priced at $480 each, and they‘re offering a special Foodie promo code for a 25% discount (simply type “mulberry” into the discount box when registering). Register here.
Campfire Taikoo, 13/F, Zung Fu Industrial Building, 1067 King’s Road, Quarry Bay, 3752 2737
If you’re lamenting the relatively sparse Nordic options in Hong Kong, you’ll be scrambling to get tickets to taste the delights from Michelin-starred Finnish chef Jouni Toivanen as he hosts Hong Kongers at Test Kitchen for five nights, from 4–8 April ($1,080/person for 8 courses; +$380 for wine pairings; +$100 corkage). The innovative and ambitious dishes come from his Helsinki restaurant Luomo, which remarkably won its first Michelin star after only nine months of operation. The dishes are designed using ingredients foraged from the hills and forests of Finland. Book here.
Shop 3,158A Connaught Road West, Sai Ying Pun, 9032 7628
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