“New year, new me,” says Red Sauce Hospitality – formerly IHM, who operate a slew of our favourite Italian-American joints in town – as they dive into 2019 with an identity rebrand and a taste for adventure that sees the chefs of the Red Sauce family hosting an ambitious, three-week-long party focused on authentic South Asian and Filipino food to welcome the new year with a bang.
Red Sauce Hospitality founder Todd Darling says, “Our Red Sauce family is such a huge part of everything we do. The Melting Pot is an opportunity to show gratitude to those who show up and deliver to our customers every day. So many of our regulars have developed friendships with the people behind these menus; I’m sure that our supporters are going to love the experience.”
Momo and chicken shapale from the Nepal pop-up
The Melting Pot pop-up series will run in three instalments: starting on 9–11 January with a four-course culinary exploration into northern Nepalese mainstays, including chicken shapale, a traditional deep-fried pastry, khasi ko ledobedo, a lamb dish served with pink paneer gravy and cumin-flavoured rice, and a classic lentil pancake with minced buffalo meat called newari honacha ko famous bara ra jhol.
Read more: Beloved Stone Nullah Tavern to Close
Bone marrow nilaga from the Philippines pop-up
The celebration continues on 16–18 January with the efforts of Red Sauce Hospitality’s Filipino community and an incredible seven-course banquet, with pork belly lechon stuffed with sinigang, Wagyu beef tapas with beetroot-pickled radish and quail egg and 24-hour slow-cooked bone marrow nilaga on the menu, taking Filipino food to a new culinary level with premium, as well as local and organic, ingredients.
Minced beef chapli kebab from the Pakistan pop-up
And, finally, the celebration ends on a high note on 23–25 January with a feast of Pakistani dishes, some of the most notable being minced beef chapli kebab served with tomato and coriander chutney, hearty vegetarian samosa chaat, fragrant chicken karahi with homemade masala and sides like house-pickled vegetables and sauteéd okra. The sweet-toothed amongst us can look forward to gulab jamun, a reduced milk dessert, and homemade vanilla ice cream with an unbeatable trio of cardamom, coconut and pistachio.
Each menu is priced at $388 per person and is served family style to parties of at least two guests, with an option to dial it up a notch by adding a two-hour free-flow drinks package ($188/person) of house beer, wine and spirits.
69 Stone Nullah Lane, Wanchai, 3182 0128
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