March was Art Month in Hong Kong, and Lan Kwai Fong group collaborated with 12 restaurants across California Tower and LKF for the first ever Savoring Art Campaign for a week of art-inspired food.
See also: Food That Looks Like Art
Azure Restaurant Slash Bar
Wagyu Beef Tenderloin
Burnt Leek, Garlic Crisps, Crisp Pancetta & Spring Pea Puree
Each dish exemplified an art theme, and spans across a variety of cuisines including Italian, Spanish, Japanese, Korean and Sichaunese. Speciality cocktails accompany each artful dish.
The launch premiered at the Sky Garden of California Tower, where participating restaurants previewed their representative dishes. Here were some of our favourites.
CE LA VI
White Chocolate-Junmai Sake Cream
Valrhona white chocolate, Junmai sake, salty toffee crunch & shiso gelee
Passion fruit caramel, crispy phyllo, banana gel
CE LA VI, helmed by dessert expert Jason Licker, showcased their signature white chocolate junmai mousse and calamansi almond cake alongside their new chocolate bar filled with banana purée.
The Granma Ravioli on the Beach
Fresh ricotta, spinach, burrata cream with black ink & baby squid
‘When the Codfish Walks to the Mountain’
Sous vide codfish with crispy kin, fava beans puree, baby white onions in balsamic vinegar, lump eggs, Isreali asparagus & crispy parmesan
Fofo, renowned for their Spanish tapas, has made a bite size combination of sweet prawn carpaccio and creamy uni serve atop homemade paella cracker. The sauce, deliciously refreshing, reminded us of tomato gazpacho.
Fofo by el Willy
Red Prawn Carpaccio
Paella Cracker, Sea Urchin & Cold Soup Ajoblanco
Fovea, a Cantonese restaurant that also moonlights as a nightclub, dazzled with a white truffle fish maw roll topped with caviar.Fovea
Truffle Cordyceps Fish Maw Rolls
White truffle, cordyceps flower, zucchini, fish maw & black caviar
Prawns, strawberries & raspberries
Korean modernist Jinjuu served up cute ice cream cones in strawberry and banana flavours, and added in jelly beans and chocolate butter.
Wanye Thiebaud Clown Ice Cream Cones
Strawberries, lychee soju, citrus juice, coconut, pineapple and lime, with green matcha
Mercedes me Store
Goat Cheese Spheres & Mango Yolks
Black Sesame, Lavender, Cherry Gazpacho
Pearl of the Island
French Oysters, Tom Yum Kung Caviar, Japanese Yuzu Sauce, Squid Ink, Golden Sugar & Bonito
Local Organic Strawberries, Dehydrated Strawberry Compote, Essence of Strawberry, Vietnamese Mint & Geranium Infused Ricotta, Homemade Chia Seed Chips
Egg dumplings with minced pork, diced shrimp, squid & chili
Savouring Art Campaign: Website