HONG KONG ART WEEK: MUMM CHAMPAGNE TEAMS UP WITH ART CENTRAL FOR MEDIA X MUMM, OFFERING AN ARRAY OF CUTTING EDGE ART AND CHAMPAGNE REVELRY

IN CELEBRATION OF HONG KONG ART WEEK MAISON MUMM OFFERS CHANCE TO WIN A ONE-YEAR SUPPLY OF MUMM CHAMPAGNE

As the official Champagne partner of Art Central, Mumm Champagne proudly presents MEDIA X MUMM for the second successive year. This year, MEDIA X MUMM is a daring showcase of video and new media serving as a platform to celebrate exploration within the digital realm. This moving image sector features British celebrated film artists Guy Sherwin and Lynn Loo with their renowned 16mm film projections and photography works including Eye (1978), Metronome (1978) and Washi (2014). Offering an immersive experience at the MEDIA X MUMM Champagne Bar, experimental motion video works by international artists will be exhibited across four dynamic screens. Artists and galleries include:

·       Artereal Gallery (Sydney): Aziz+Cucher, Liam Benson, Owen Leong, Anna Carey, Shoufay Derz, Jess MacNeil and Sylvia Schwenk

·       Art Projects Gallery (Hong Kong): Sarah Jing Choo

·       De Buck Gallery (New York): Rashaad Newsome

·       MARS Gallery (Melbourne): Stephen Haley, Hannah Raisin and Diego Ramirez

In addition to the MEDIA X MUMM exhibit, the champagne house offers an immersive Champagne bar to fuel the fair, a high-voltage harbor-front party, and a daring opportunity to win a one-year supply of Mumm Champagne.

#WeDareYou

Win: tickets to Art Central, MEDIA X MUMM Harbour Party, and a 1-year supply of Mumm Champagne

In the lead up to Art Central, Mumm Champagne offers their most daring social media fans opportunities to win fair tickets, complimentary glasses of Champagne, and a 1-year supply of Mumm Champagne (52 bottles). Dares will be posted on Mumm Champagne’s Facebook and Instagram (@ghmummhk) accounts asking followers to record themselves completing the dares and to post the videos on their own Instagram accounts, tagging @ghmummhk and #WeDareYou #MediaXMumm.  The best videos will be chosen by 17 March and will receive tickets to Art Central and the invitation only MEDIA X MUMM Harbour Party, with one daring winner receiving a 1-year supply of Mumm Champagne (52 bottles).

Full details:

https://www.facebook.com/champagne.gh.mumm.hk/

@ghmummhk

Complimentary Art Central Tickets + MUMM Aperitivo

Receive a complimentary Art Central Ticket with the purchases of Mumm Champagne from Hong Kong’s finest restaurants + Celebrate the launch of Le Marché by Philippe Orrico

In the lead up to the fair, diners at Isola, Gaia, Joia, Va Bene, Red Bar, and the Langham’s Palm Court and Artesian Bars will be awarded with a complimentary Art Central ticket when purchasing a bottle of Mumm Champagne.

New this year, the MEDIA X MUMM Champagne Bar is operated by Chef Phillipe Orrico’s team (of Michelin-starred ON Dining and Upper Modern Bistro), who has built Le Marché by Philippe Orrico, a pop-up restaurant in the Art Central tent for the duration of the fair.  To celebrate this collaboration, on 10 March (6p), Tartine hosts Mumm Aperitivo, a preview of Le Marche featuring complimentary canapés by Chef Philippe Orrico and a complimentary glass of Mumm Champagne. A second preview event, held at ON Dining on 17 March (6p), also offers canapés and Champagne.

MEDIA X MUMM Champagne Bar

Art Central, Central Harbourfront, Hong Kong from Tuesday, 21 March to Saturday, 25 March 2017 (VIP Preview / First Night Monday, 20 March)

MEDIA X MUMM is an expression of Art Central and Maison Mumm’s shared values of pushing boundaries and leading through innovation. This moving image sector includes an immersive experience at the MEDIA X MUMM Champagne Bar, where experimental motion video works by international artists will be exhibited across four dynamic screens.

The fair offers multiple touch points to refuel on champagne including, roaming Champagne Trolleys (HK$100- glass, HK$500- bottle) and the Fernet Hunter Bar.  In addition to the standard glasses and bottles, the Fernet Hunter Bar offers innovative cocktail pairing Mumm Champagne with Fernet and Yuzu Shu (HK$120)

MEDIA X MUMM HARBOUR PARTY

Invitation-only party, 21 March

Mumm Champagne also hosts Art Week’s only high-voltage party on Hong Kong’s harbourfront. The invitation-only MEDIA X MUMM HARBOUR PARTY marks the commencement of Hong Kong Art Week with a night of champagne popping revelry and a renowned DJ acting as a kinetic force providing partygoers with an immersive celebration of pushing boundaries. The night will be fueled by the new Mumm Grand Cordon, Maison Mumm’s most daring bottle design yet.

A TICKET TO TOKYO: RYAN NIGHTINGALE IS CROWNED HONG KONG’S CHIVAS MASTERS CHAMPION 2017

Top bartender earns place to compete in the Chivas Masters Global Final in Japan

Chivas Regal, the world’s first luxury whisky, has announced Ryan Nightingale from Aberdeen Street Social in Hong Kong as the national champion of the Hong Kong 2017 Chivas Masters cocktail competition. 

Overcoming fierce competition from over 8 entrants Nightingale impressed the prestigious panel of judges, which included Serhan Kusaksizoglu, Director of Corporate Project – Bar and Concepts at Shangri-la Hotels and Resorts; Agung Prabowo, Beverage Manager Mandarin Oriental Hong Kong; Masahiki Endo, Bartender-In-Chief of Mizunara: The Library; Maximilian Warner, International Brand Ambassador of Chivas; Frantz Hotton, Managing Director of Pernod Ricard Hong Kong and Macau, with his signature cocktails.

With Top Up, Nightingale revisited a Classic cocktail from New York, where Chivas Regal was first launched in 1909. Noble Bean showcased Hong Kong’s local flavours, while Moshi Moshi explored the celebrated traditions of Tokyo’s bartending scene, which is renowned for its extraordinary craftsmanship, kind service and precision. The resulting three serves epitomised the international appeal of Chivas Regal.

Ryan Nightingale will be invited to spend an immersive week in Tokyo in July 2017 with fellow contestants at the Chivas Masters Global Final, where the distinguished panel of judges - all internationally acclaimed bartenders - will share some of their insights and expertise through inspirational masterclasses. Throughout a week of individual and team challenges, Nightingale will be judged on his bartending talent, but – crucially – will also need to prove his ability to work collaboratively with an international bartending team, and inspire others to achieve shared success, through the Chivas Masters Collective team challenge. Announced on Thursday 6th July, the 2017 Global Chivas Master will win the opportunity to travel to an iconic bar in the city of their choice, to work alongside some of the world’s most influential bartenders.

The first opportunity for Hong Kong to taste Nightingale’s winning cocktail is at the 2nd Hong Kong Whisky Festival, Saturday 4 March (InterContinental Grand Stanford Hong Kong). He will be behind Chivas’s pop up bar at the festival and will be serving his Noble Bean cocktail. The alfresco Chivas Bar, crafted completely of ice, will provide an excellent atmosphere to match Chivas whiskies with cigars and oysters and will host a new Chivas expression, Chivas Ultis, the first blended malt in the brand’s history and a vatting of five Speyside single malts.

During the month of March, whisky lovers are encouraged to try a selection of finalist cocktails at prestigious bars around Hong Kong. Meet the master, Ryan Nightingale at Aberdeen Street Social to enjoy his award-winning Noble Bean (HK$110 + 10%), and head to Alibi in the Cordis Hotel to try Leo Cheung’s Yum-Cha Regal with BBQ Pork (HK$168 + 10%). In addition, whisky enthusiasts can embark on a Journey Through Aberdeen (HK$TBC + 10%), as they taste the innovative rendition of the classic Rob Roy by Max Umang of Artesian at the Langham. For those looking for a marriage of interesting flavours, head to the Tiffany Bar in the Intercontinental Grand Stanford Hong Kong to savour The Blended Prince ($TBC + 10%) created by Elton Sherchan.

Future Chivas pop-up bars will be announced on the local Chivas Facebook page.

ART ON A PLATE: FISHSTERIA, GIANDO, AND GIA TRATTORIA LAUNCH ART-INSPIRED DISHES TO CELEBRATE HONG KONG’S ART WEEK

Fishsteria, Giando, and Già Trattoria, three of Hong Kong’s most acclaimed authorities on Italian cuisine, offer a series of art-inspired dishes this March in celebration of Hong Kong’s Art Week. Celebrating the convergence of the culinary and fine arts, the upscale eateries have drawn heavy inspiration from a collection of Italian artists, and are offering dishes such as Sicilian Prawn Carpaccio (HK$218), Artichoke Salad (HK$188), and Black Ink Risotto (HK248).

GIANDO: Futuristic Art

Giando, located on picturesque Star Street, this March, alongside their modern Italian a la carte menu, offers two art-inspired dishes sure to inspire taste buds. Long drawing inspiration from both travel and art, the menu at Giando has always been crafted represent the best in culture and beauty. For art month, the chefs at Giando drew inspiration from the  abstract work of Tancredi Parmeggiani’s Natura Morta Tempo 6 II Ponte, and have crafted a Sicilian Prawn Carpaccio (HK$218) featuring thinly marinated prawns, blood oranges, okra, and paper-thin slices of radish in addition to a Smoked Cod Ravioli (HK$248) that emulates Futurist Movement artist, Filippo Tommaso Marinetti’s Skyscrapers and Tunnels (1930).

FISHSTERIA: Abstract and Futuristic

This March, Italian seafood eatery, Fishsteria offers two dishes imitating art.  The chefs at Fishsteria have flexed their flare for the creative with the appetizer, Insalata di carciofi e bottarga di muggine, an artichoke salad featuring grey mullet bottarga, pecorino cheese and chives (HK$188) which channels abstract artist, Mario Zampedroni’s Abstract Painting 2000.  With a nod to Italian futurist Furtunato Depero’s oil painting, Nitrito in Velocità (1932), the sustainable seafood restaurant offers Fregola con gamberi rossi, zafferano e mentuccia, this main dish bodly embodies toothsome fregola pasta topped with red prawns, saffron and mint (HK$268).

After long days admiring the offerings of Art Central and Art Basel, art lovers can decompress in Fishsteria’s quirky graffiti art doused ground floor lounge while basking in the eatery’s infamous Oyster Hours (HK$10 Oysters, 5-7.30p) and sipping an artfully prepared cocktail or two.

GIÀ TRATTORIA: Futurist and Impressionism

Già Trattoria, nestled in Fenwick Pier and boasting expansive views of Hong Kong’s Victoria Harbour, is dishing up two art inspired dishes this March. In addition to Già’s rustic Italian a la carte menu, connoisseurs of the arts will appreciate a well-balanced Tiramisu (HK$98) prepared to resemble Giacomo Balla’s The Speed of an Automobile (1913), and a Risotto al Nero di Seppia con Calamaretti e Capesante  Risotto with squid ink, calamari and scallops (HK$248) replicating Italian Impressionist painter, Antonio Mancini’s Almond Blossoms (1876). 

’Room Service’ An Absolut Art Bar by João Vasco Paiva Hong Kong Art Week 2017

Absolut is pleased to present a new collaboration with Portuguese-born, Hong Kong-based artist João Vasco Paiva on a site-specific Art Bar titled Room Service. Open daily from 17 March – 2 April 2017 at Potato Head during Hong Kong Art Week, Room Service is the artist’s vision of a timeless oasis where the contemporary world and nature coincide.

The installation is inspired by the opening scene of Terrence Malick’s 1998 film A Thin Red Line, in which Sargent Witt wanders around a desert island. This intimate moment between man and nature forms the basis for his Art Bar as Paiva melds it with his own fascination with the urban environment to redefine the convention of a retreat. Featuring a series of sculptures, film projections along with resting nets, Room Service places a contemporary spin on the concept of sanctuary.

Taking reference from Hindu vernacular architecture such as ancient temples and sacred sites as well as motifs of residential buildings from present-day life, Paiva coalesces the past with the present. Projection screens made of semi-transparent glass and fabric hang from the ceiling and permeate the space. These screens inundate spectators with videos of abandoned places in Hong Kong – from ruins of villages that have been recaptured by nature to daily commodities displayed in shop fronts.

Paiva further creates the ambience of retreat and the merging of artificiality with the natural by placing fans throughout the space. These emit a light breeze and move the projection screens, fabricating the motion of trees swaying in the wind. Room Service is a place where time stands still – transporting visitors from the mundane to the mystical, from daily life to the immersive realm of nature.

The Absolut Art Bar features a series of Artist Cocktails created by João Vasco Paiva in collaboration with a Potato Head mixologist, Kamil Foltanto, reflect the theme of retreat. Each cocktail (HK$128+ 10% servc.) is inspired by fictional and real castaways such as Private Witt, Fletcher Christian and Paddy Button. Using ingredients including Sichuan pepper infused maple syrup, peat bitters, basil and lemongrass, Paiva aims to encapsulate the states of mind of these castaways in his cocktails.

Room Service also includes a diverse programme of music which aims to highlight the contrast between day and night through acoustic and digital sets. The afternoon programme includes a line-up of live acoustic performances while the evening sees a variety of electronic acts and DJ sets.

“Room Service is a moment in time in which visitors will have the opportunity to escape their daily realities and be immersed in a new world. A workd that bared both idyllic imagery of deserted islands, and traces of urbanisation,” says João Vasco Paiva.

“We are thrilled to be collaborating with João Vasco Paiva who has emerged as one of Hong Kong’s most exciting, young contemporary artists. We look forward to experiencing his vision for his Absolut Art Bar to create the ultimate retreat during Hong Kong’s Art Week,” says Saskia Neuman, Global Art Manager, Absolut.

SARDINIAN WINE-PAIRED FEAST POPS UP AT FISHSTERIA: 23 FEBRUARY

Kong’s foremost sustainable seafood restaurant, Fishsteria, is offering a taste of the Mediterranean with a stunningly curated 4-course menu featuring classic Sardinian dishes masterfully paired with a selection of Sardinian wines. The 4-course menu, complemented by four glasses of Sardinian wine is available on Thursday, 23 February for HKD788 (+ 10% service). The nautical-inspired eatery, spanning two-floors on Wan Chai’s Queen’s Road East, has affirmed itself over the past year as a Hong Kong seafood mainstay, by offering sustainable wild-caught fish, innovative appetizers, and an array of crustaceans and oysters carefully sourced from the world’s best waters.

The island of Sardinia has a distinctive cuisine: Italian yes, but heavily influenced by the invaders who came and went. Most notably, the Phoenicians, Carthaginians, Romans, Arabs and Spanish left their marks on the food that would later be known as Sardinian. Indeed, Sardinia didn’t become part of Italy until 1861, so the island had more than 2,500 years to absorb these hybrid influences. Crafted by Sardinia native, Chef Matteo Giordi (Chef de Cuisine of Giando), Fishsteria’s Sardinian Feast Menu offers a variety of notable flavours from the diverse island. 

The meal begins with a choice from two starters: Insalata di Carciofi e Bottarga di Muggine, an artichoke salad featuring grey mullet bottarga, pecorino cheese and chives, or Calamari Ripieni, Crema di Pomodoro e Bottarga di Muggine , calamari stuffed with tomato sauce, almonds and grey mullet bottarga. While continuing with pasta and fish courses: Fregola con Gamberi Rossi, Zafferano e Mentuccia, fregola with red prawns, saffron and mint, and Filetto di Branzino alla Vernaccia, roasted fillet of Sea bass with potatoes and olives in a Vernaccia wine sauce. The finish of the dinner is marked with the arrival of Pardulas, a classic Sardinian ricotta tart.

Sardinia’s wines are unique from those produced in the rest of Italy. The Island’s remote Mediterranean location, as well as the historic influence from other cultures, gives the wines a unique character, characterized by grapes seldom seen in other parts of Italy. Fishsteria’s Sardinian Feast Menu is bolstered with a flight of wines selected from Sardinia’s finest wineries. Diners will revel in a selection of Vermentinos, the dry, crisp, and herbal white wine of the Mediterranean, including: Tenute Dettori – Dettori Bianco 2015’s Romangia Bianco Vigneto di Badde Nigolosu, Su’entu’s Vermentino di Sardegna Doc 2014, Argiolas’  Is Argiolas Vermentino di Sardegna Doc 2015, Pala Assoluto’s Isola dei Nuraghi Igt – Vino Passito – Nasco, Vermentino, and Sardinia’s most famous vermentino expression,  Jankara’s Vermentino di Gallura Docg 2014.

Fishsteria’s 4-course Sardinian wine-paired dinner is available on 23 February for HK$788 (+10% service).  A selection of Sardinian Chef’s Specials will be available through 28 February. 

VALENTINE’S DAY MENUS: SINGLE OR COUPLED, GOING OUT OR STAYING IN- FISHSTERIA, GIANDO, GIA TRATTORIA, AND MERCATO BY GIANDO HAVE SOMETHING FOR EVERYONE THIS FEBRUARY

THIS 14 FEBRUARY, FISHSTERIA LAUNCHES BEST CATCH TUESDAYS FOR SINGLES, GIANDO OFFERS SEMI-PRIVATE BOOTHS WITH BLACK TRUFFLES, GIA PROVIDES WATERFRONT VIEWS WITH A LA CARTE OR SHARING OPTIONS, AND MERCATO BY GIANDO PROVIDES EVERYTHING NEEDED FOR A ROMATIC FEAST-IN, WITH NO MINIMUM SPEND

Fishsteria, Giando, Già Trattoria, and Mercato by Giando four of Hong Kong’s most acclaimed authorities on Italian cuisine, are offering four very unique experiences this Valentine’s Day. Ranging from an evening catered to singles, with Fishsteria’s brand new Best Catch Tuesdays and Giando’s modern take on Black Truffles partnered with intimate semi-private tables, to traditional with Già Trattoria’s classically Valentines romantic a la carte options and sharing menus and Mercato by Giando’s curated selection of Italian delicacies the four spots have something to satisfy every appetite on the special day.

FISHSTERIA: Best Catch Tuesdays

14 February (and every Tuesday thereafter) will see the ground floor cocktail and oyster lounge of upscale Italian seafood restaurant, Fishsteria launching Best Catch Tuesdays, a new evening celebrating the too often overlooked single ladies and gentlemen. This new evening offers a refreshing approach to Valentine’s Day, an evening that traditionally offers few options for those not part of a pair. Alongside their infamous Oyster Hours (HK$10 Oysters, 5-7.30p), Fishsteria offers those still on the lookout for love free-flow Ayala Brut Majeur NV Champagne and hand crafted Bombay Gin and Tonics for only HK$188 (6-8p). The lounge will play host to a fun series of dynamic ice-breaker games which offer the opportunity to mix and mingle alongside chances to win a dinner for two upstairs. For those who catch their match, Fishsteria is offering a seafood dinner for two at a special price (HK$888) when booking during Best Catch Tuesdays. The sustainable seafood restaurant is offering those ready to take the dinner plunge an exceptional sharing menu featuring a raw seafood platter, their infamous lobster macaroni, and with a nod to future success, a dessert to-go.

GIANDO: Black Truffles and semi-private rooms

Giando, located on picturesque Star Street, alongside their modern Italian A la Carte menu offers a bevvy of seasonal Black Truffle dishes, which can be served in the restaurant’s intimate semi-private rooms. Special to Giando’s menu will be seasonal dishes including: a homemade gnocchi with pumpkin puree, mixed wild mushrooms and topped with a generous shaving of black truffles (HK$398), Jerusalem Artichoke risotto with black truffles (HK$398), a perfectly prepared Italian egg topped with black truffles (HK$238), and a refreshing appetizer of fresh stracciatella cheese topped with prawn carpaccio and dusted with bottarga (HK$238). Giando’s Valentine’s Day specials will be on offer throughout the month of February.  A minimum spend of HK$2000 is required for the semi-private rooms.

GIÀ TRATTORIA: Classic Italian fare and Harbour-front views

Già Trattoria, nestled in Fenwick Pier and boasting expansive views of Hong Kong’s Victoria Harbour, is dishing up classically romantic Italian fare this Valentine’s Day with no minimum charge. Couples looking to create their own iconic Lady & The Tramp moment will be delighted with a vast array of a la carte menu items made from the finest imported-fresh ingredients. Già’s rustic menu features an array of fresh vegetables, homemade pastas, and cracker-thin pizzas including: Burrata with mixed Italian tomatoes (HK$188), Pasta Paglia e Fieno al Ragu’ di Salsiccia Straw and hay pasta with an Italian sausage ragu sauce (HK$188), and a sharing portion of Fiorentina Toscana, Italian Porter Chianina beef (approx. 1.2kg) served with grilled vegetables and potatoes (HK$1188).

MERCATO BY GIANDO: Everything needed for a romantic evening-in

Mercato by Giando, Hong Kong’s most authentic Italian market, offers bespoke gourmet experiences for those looking to stay-in this Valentine’s Day. Whether customers are looking for a complicated DIY meal, or a simpler turnkey option, Mercato provides an array of gourmet Italian offerings found in Hong Kong exclusively at Mercato. In addition to an indulgent selection of fresh produce, cheeses, and meats imported directly from Italy, Mercato offers a plethora of ready-made Giando signature sauces, fresh homemade pastas, desserts and fresh gelato. Everything hopeful lovebirds need for a successful Netflix and Chill is available at Mercato by Giando. 

ACCESS TO HIGH-END JAPANESE CUISINE HAS NEVER BEEN EQUATED WITH CONVENIENCE: TABLEALL GIVES THE GIFT OF CHOICE TO FOODIE TOURISTS IN JAPAN

TABLEALL STREAMLINES RESERVATIONS FOR JAPAN’S MOST HARD TO GET INTO RESTAURANTS

TABLEALL, a new online booking platform for Japan’s best and most elusive restaurants, has deciphered the code to simply offering high-end dining to Japan’s most discerning travellers. Their streamlined process is a result of relationships and trust built over years with a curated list of Japan’s top restaurants including, Sushisho Saito, Harutaka, Tempura Motoyoshi, Higuchi, and Suetomi. With an ever-expanding database of diverse restaurants, TABLEALL is the first service to provide convenient restaurant reservations for English-speaking travelers in Japan.

Frequent travellers to Asia’s apex of foodie culture; share one consistent complaint, the difficulty of booking tables at restaurants where they want to dine. Reservations at exclusive restaurants necessitate the assistance of, at minimum, hotel concierges, Japanese friends, and months of pre-planning. TABLEALL is revolutionizing this process and giving unprecedented access and information to cuisine-smart travellers. This easy to use online booking system changes the conversation from ‘where can I get in?’ to ‘where shall we choose today?’ This change in semantics provides the power of choice in dining, and enhances travellers’ experiences, by removing stress from the process.

A 15-year career spent in top-level finance positions with Goldman Sachs, saw Takashi Yamada, founder of TABLEALL, frequently entertaining clients at top restaurants in Japan. These experiences not only allowed him to build connections with Japan’s best chefs, but also gave him a front row seat to the trouble and loss experienced by chefs when reservations are cancelled. His connections with Japan’s restaurants also had him frequently assisting frustrated friends, exasperated by Japan’s non-inclusive methods for booking reservations.

Yamada said, “I knew there had to be a better way. The experience of Japan’s rich food culture is something I love about the country, and is one of the leading causes of tourism, but it is often too inaccessible. Tourism and inclusiveness are very important for Japan’s sustainability. I see TABLEALL as my contribution to Japan’s future.” 

Aside from quality, the joy of Japanese dining is often encompassed by education and knowledge; this can sometimes be lost in translation for non-Japanese speaking diners. TABLEALL empowers diners with information. Their site provides exclusive in-depth articles that enhance the dining experience by providing the story behind the chef’s passion, the restaurant’s history, explanations and stories behind the dishes, in addition to beautiful photos.  Part of TABLEALL’s appeal, is that they do not charge a membership fee, there is a small booking fee to secure seating, but it is on a per-booking basis. The service also gives customers the option to track their feedback and preferences, so that booking through TABLEALL will provide diners with more bespoke dining experiences. Additionally, diners are able to send private messages directly to the chef after their meal, this allows both chefs and TABLEALL members to build stronger connections and relationships, which ultimately lead to enhanced dining experiences.

TABLEALL is simple to use, provides exclusive information, and provides dining access that enhances any traveller’s journey through Japan. 

TASTE OF ITALY FOR THE HOLIDAYS: MERCATO BY GIANDO OFFERS BUILD YOUR OWN HOLIDAY HAMPERS FEATURING EXCLUSIVE ITALIAN IMPORTED DELICACIES

Mercato by Giando, Hong Kong’s most authentic Italian market, offers bespoke gourmet hampers this holiday season. Customers may choose from an array of gourmet Italian offerings, exclusive in Hong Kong to Mercato. Additionally, Mercato offers seasonal delicacies such as White Truffles by the gram (HK$34/gram), imported caviar , and the ultimate indulgence:  homemade white truffle gelato. (HK$680/ .5 litre).  

Gift-givers are invited to visit Mercato, located on the ground floor of Fenwick Pier, to hand select gourmet treats sure to delight and tantilize everyone on their holiday shopping list. Mercato by Giando is a curated Italian marketplace home to Italian favorites not commonly found in Hong Kong. Some exclusive upscale offerings includingEgly Ouriet Blanc de Blanc Champagne (HK$730), Pamigiano Reggiano Vacche Rosse Riserva Gennari (50g, HK$60),  Azzato Black Truffle Oil (100ml, HK$117), Kaluga Amur Caviar (50g, HK$656), andTelfort Garda Extra Virgin Olive Oil (250ml, HK698). Those not sure what to get will be excited to receive advice from any of Mercato’s knowledgable Italian Food Experts.  The homey Italian market also offers Italian  favorites such as homemade pastas,  fresh sauces, boutique wines, charcuterie, cheeses, olive oils, chocolates, and other imports exclusively available in Hong Kong from Mercato by Giando. Holiday baskets are complimentary with items totaling over HK$500, and free delivery is also included with the minimum spend.  Those keen on the holiday hampers can also enjoy a complimentary ride from Uber with code GIAHK75.

A favorite at sister restaurant, Giando, Mercato is now offering homemade White Truffle Gelato by the half litre (HK$680). This luscious treatis a mixture of vanilla beans, rich cream, Italian eggs, honey, and of the star of the show, a generous portion of hand-grated white truffles.

Gianni Caprioli, founder of Già Trattoria and Mercato by Giando says, “ingredients have always been my passion. We know where our ingredients come from. With frequent trips to Italy, our relationships remain strong with our suppliers, so that we are able to offer our customers the same high-quality that our mothers in Italy would be proud to put on their tables and serve to our families. We are thrilled to bring these ingredients to homes in Hong Kong for the holidays.”

This holiday, gift-givers shouldn’t risk ordering pre-made hampers full of sub-par ingredients. Instead, head to Mercato by Giando and select and taste a range of high quality ingredients and create customized gifts for everyone on their list. 

#ELYXTOUR: ABSOLUT ELYX, THE WORLD’S FIRST LUXURY VODKA, TOURS HONG KONG’S TOP BARS THIS HOLIDAY SEASON WITH CURATED LISTS OF EXCEPTIONAL COCKTAILS

Absolut Elyx now available for take-home from Watson’s Wine

Absolut Elyx, the world’s first vodka created specifically for sipping, is touring Hong Kong this holiday season with handcrafted cocktails from a selection of the city’s most prestigious bars. This exceptionally smooth vodka is now being artfully prepared at Blue Butcher, Fish and Meat, Mercedes me, Mott 32, Potato Head, Q88, Seafood Room, and Zuma. The Elyx experience is now also available for take-home from Watson’s Wine (HK458).

Absolut Elyx is the result of manual processes, authentic craftsmanship, and human supervision through every detail of production. “Only a few people have the skills and knowledge to properly operate the old copper still used in its production. Every handle, knob and lever is adjusted manually. Creating a vodka this way is very time-consuming, but when you taste Absolut Elyx, you know it’s worth the effort,” explains Gareth Evans, Absolut Elyx’s Global Brand Ambassador, who recently visited Hong Kong to host a series of Master Classes. Evans went on to explain, “flashy and ostentatious displays are becoming more and more passé in our modern society where consumers are now thirsty for authenticity and true quality.” This silky-smooth vodka is a unique combination of traditional handcraft, copper distillation and cutting-edge design. The copper naturally catalyzes trace compounds in the spirit, purifying the vodka and adding a highly prized silky texture and taste. Crafted from single-estate wheat, from seed to bottle everything is done within a 15-mile radius of the distillery in Ahus, Sweden; this ensures quality control and perfection in every detail.

When it comes to making great cocktails, it’s the same passion, expertise, craftsmanship and attention to detail that produces outstanding results every time. While the smooth nature of Absolut Elyx lends itself perfectly to sipping on the rock, or a dry martini, its subtle flavors and smoothness also play well in the finest cocktails. A selection of Hong Kong’s finest establishments now offer the refined luxury of Absolut Elyx in a series of well-crafted cocktails. Blue Butcher tantalizes guests with the Grind, an inspired take on the infamous Breakfast Martini, this cocktail offers a tangy and floral explosion with a citrusy finish; Fish and Meat offers the Pepperonchini, a beautifully simplistic cocktail composed of Absolut Elyx, Lilet Blanc, lime juice, cucumber, and jalapeño; Luxuriously designed, Mott 32, dazzles guests with Nashi, inspired by Asian flavors, with a hint of spice, this light and refreshing cocktail pairs perfectly with the restaurant’s luxe Asian fare; Hong Kong’s newest chill spot, Potato Head, refreshes guests with the Butterfly, a mix of Jasmine Tea, orange blossoms, and fresh lemon; newly revamped Q88 entices guests with the Black & Copper, a combination of Elyx, peppercorn wine reduction, and salted Lillet Blanc; guests of the ever-popular Seafood Room* will enjoy the Flamingo, made for sharing, this punch is a combination of freshly muddled strawberries, lime, and pineapple; at Mercedes me cocktail connoisseurs will delight in the Vodka Sake, a pairing of Elyx with sake, lime, and kiwi that results in a light and fruity drink that packs a punch;  ZUMA, an enduring Hong Kong favorite, offers the Equinox Bloom Martini, created by master perfumer, Olivier Cresp, this cocktail plays with the olfactory palette inspired by the delights of high tea and is a mix of Dekopon orange, Baileys and toasted bread essence. All eight cocktails are visually stunning, some being served in Absolut Elyx signature copper pineapples. The pineapple has been the international symbol of hospitality, friendship and a warm welcome for many years. Absolut Elyx has appropriated this warm symbol and emboldened it with copper, reminiscent of Elyx's distillation process, to house premium-cocktails, which offers drinkers the same warm welcome. 

While at Mott32, Evans, also advised on pairing Absolut Elyx with Chinese cuisine.  He asserted that due to the quality and texture of this single-estate vodka, it pairs uniquely well with classic dishes such as Crispy Abalone, Short Ribs, and Fried Rice. Lovers of Chinese cuisine and cocktails are encouraged to try these delicacies at Mott32, or at home after purchasing a bottle of handcrafted Absolut Elyx from Watson’s Wine.

HAVE A VERY SPIRITED HOLIDAY SEASON WITH: ABSOLUT VODKA, ABSOLUT ELYX, G.H. MUMM CHAMPAGNE, AND CHIVAS REGAL

Absolut Vodka, Absolut Elyx, G.H. Mumm Champagne, and Chivas Regal are providing the perfect gifts for partiers, luxury-seekers, risk-takers, and difference-makers

 This holiday season, new bottles from Absolut Vodka, Absolut Elyx, G.H. Mumm Champagne, and Chivas Regal are helping holiday-shoppers to cross names off their holiday shopping lists quicker than ever.

Absolut Vodka

Absolut introduces its latest limited edition bottle, Absolut Facet, a blue bottle featuring an asymmetrical design. The round edges of the Facet bottle have been cut into like a gem, creating a number of faces that catch the light in unique ways, symbolizing the many directions #AbsolutNights can take you. The aesthetic is reminiscent of spontaneous moments of nightlife magic, highlighting that the best nights happen out of the blue Absolut Facet is available with a free Absolut limited edition speaker at 7-11 (listed at HK$180)

Absolut Elyx

For the luxury-lovers, Absolut Elyx, bathed in its rustically elegant copper bottle, is a gift that is sure to please. Absolut Elyx is the world’s first vodka created specifically for sipping, and is the result of manual processes, authentic craftsmanship, and human supervision through every detail of production. This silky-smooth vodka is a unique combination of traditional handcraft, copper distillation and cutting-edge design. The copper naturally catalyzes trace compounds in the spirit, purifying the vodka and adding a highly prized silky texture and taste. Crafted from single-estate wheat, from seed to bottle everything is done within a 15-mile radius of the distillery in Ahus, Sweden; this ensures quality control and perfection in every detail. Absolut Elyx is available  from Watson’s Wine (listed at HK$458)

G.H. MUMM Champagne

In the spirit of celebration that has become its hallmark, G.H. Mumm Champagne has commissioned multi-award-winning designer Ross Lovegrove to design their most revolutionary bottle yet, Mumm Grand Cordon. Unveiled in Hong Kong in conjunction with the FIA Formula E Championship, the Mumm Grand Cordon bottle has no front label – instead, the G.H. Mumm signature and eagle emblem are printed in gold directly on the glass. The bottle is a reinterpretation of the famous Cordon Rouge red sash, which is celebrating its 140th anniversary this year. On Mumm Grand Cordon, the red sash is transformed into a genuine red ribbon, which is actually indented in the glass. The revolutionary new bottle is available at Watson’s Wine and Cuvees.com (listed at HK$438)

 Chivas Regal

Chivas Regal, the world’s first luxury Scotch whisky, has partnered with premium audio producers LSTN Sound Co., to craft unique whisky and music accessories to celebrate their shared passion for craftsmanship, style and generosity. The initiative – Generosity: Amplified – features a range of activity aimed to raise funds for Starkey Hearing Foundation, including an innovative limited edition Chivas 12 Year Old gift tin. The creative partnershiip between Chivas and LSTN Sound Co. has seen the creation of a limited-edition gift tin to house premium Scotch whisky Chivas 12 Year Old. Inspired by sound, and featuring images of deconstructed headphones the gift tin has been designed to create disruptive on-shelf presence with a new square-to-round shape.  Both Chivas and LSTN Sound Co. recognise the growing desire amongst modern gentlemen to seek authenticity and depth in both their lifestyle choices and purchase decisions, so a percentage of the profit from limited edition gift tin will be donated to Starkey Hearing Foundation - a pioneering charity that has provided more than 1.8 million hearing aids and care to people in need in the last 30 years. It is estimated that the partnership will give around 15,000 people the gift of hearing. The limited edition LISTN gift tin will be available at Wellcome and Marketplace by Jason’s (listed at HK$428)

HOLIDAY MENUS: UNUSUAL TO TRADITIONAL- FISHSTERIA, GIANDO, AND GIA TRATTORIA BRING A FESTIVE TASTE OF ITALY TO HONG KONG FOR THE HOLIDAYS

STARTING 20 DECEMBER, FISHSTERIA LAUNCHES THE FEAST OF THE SEVEN FISHES, GIANDO OFFERS IMAGINATIVE FESTIVE SPECIALS, AND GIA WARMS WITH A HOMEY ITALIAN FEAST

HONG KONG, 30 November 2016- Fishsteria, Giando, and Già Trattoria, three of Hong Kong’s most acclaimed Italian eateries, are offering three very unique festive experiences this holiday season. Ranging from unusual, with Fishsteria’s Feast of the Seven Fishes (HK$777) and Giando’s modern take on Black Truffles, to traditional with Già Trattoria’s Christmas set menu (HK$628), the three eateries have something to satisfy every palate this season.

FISHSTERIA: Feast of the Seven Fishes

20-27 December will see upscale Italian seafood restaurant, Fishsteria celebrating The Feast of the Seven Fishes. Unique in Hong Kong, this tradition originates from southern Italy, as a celebration that commemorates the vigil held in the wait for Christmas, when red meat is typically not consumed, but instead replaced with an abundance of seafood. At Fishsteria, the seven course set menu (HK$777 + 10% servc) features imaginative seafood dishes such as: Fried Oyster topped with Sea Urchin, Snow Crab topped Burrata and Tomatoes, Lobster Bisque, Linguini with Clams, Artichoke, Peppers, and Bottarga topped with Pine Nuts, a duo of sustainable cod: Bacalao (sourced from the North Pole) and roasted Tooth Fish (sourced from the South Pole), and finished with Panettone and homemade gelato.

GIANDO: Black Truffles, White Truffles, and Festive Dishes

Giando, located on picturesque Star Street, alongside their modern Italian A la Carte menu offers a bevvy of holiday specials, and dishes featuring Black and White Truffles. Special to Giando’s menu will be festive dishes including: Sicilian Prawn Carpaccio (HK$218), Jerusalem Artichoke Soup with Caviar and Chives (HK$168), Gnocchi in a Pumpkin and Cheese Fondue topped with Black Truffles (HK$348), Roasted Fillet of Cod Fish with Castelluccio Lentils and Parsley Sauce (HK$298), and an Italian favourite: Panettone with Mascarpone and Chestnut Cream. A rotating array of White and Black Truffle dishes will be served throughout the season, with the option to top-up any dish with White Truffle (HK$88/gram). Giando’s festive menu will be on offer Christmas Eve, Christmas Day, and New Years Eve.  

GIÀ TRATTORIA: Christmas Set Menu, Truffle Mondays, and NYE Fireworks

Già Trattoria, nestled in Fenwick Pier and boasting expansive views of Hong Kong’s Victoria Harbour, is dishing up rustic Italian fare this entire holiday season. For Christmas Day, guests will delight in a 4-course festive feast (HK$628 + 10% servc) featuring choices such as: Salmone Selvaggio Marinato Con Ricotta Infornata E Rape Rosse (Herb marinated wild salmon baked with spiced ricotta cheese and beetroot), Cappelletti In Brodo All’ Uso Di Romagna (Homemade cappelletti filled with capon meat, ricotta and parmigiano cooked in Christmas beef broth), Strozzapreti Con Vongole E Carciofi (Homemade hand-twisted pasta with clams and fresh artichoke), Filetto Di Branzino Con Finocchi Saltati E Salsa Verde (Pan-fried Orbetello sea bass fillet with sautéed fennel and salsa verde), Cotechino Natalizio Con Puré E Lenticchie Di Castelluccio (Pork meat cotechino served with mashed potato and lentils), and finished with Semifreddo Allo Zabaione Con Panettone E Salsa Al Cioccolato (Zabaione parfait with Italian panettone and chocolate sauce).

Truffle Mondays are also lending some festive flare to Già Trattoria, this December. Every Monday (6-9p) in the lead up to Christmas, Già offers a special truffle paired tasting menu, that diners can top up with Italian White Truffles for only HK$30 per gram. Upon entering the restaurant customers are able to purchase their own whole truffles (HK$30/gram) to be shaved tableside on their dishes of choice. The special Monday menu offers dishes such as Piedmont Beef Tartare (HK$188), Italian organic eggs (HK$188), Handmade Egg Taglioni (HK$198), and Veal Scaloppine with Marsala Wine Sauce and Wild Mushrooms (HK$268). Each carefully prepared dish may be topped tableside with the finest imported Italian White Truffles, for a very special price of HK$30 per gram.

NYE Fireworks will be on full display from Già Trattoria’s panoramic harbour front windows. The homey Italian restaurant will serve their standard A la Carte menu featuring dishes such as Italian Porter Chianina Beef (HK$1188, serves 2-4), Homemade Lasagna Bolognese(HK$158), and irresistible desserts like their traditional Tiramisu (HK$78). An advanced booking and minimum spend of HK$1,200 is required for tables staying after 8.30p. 

MASTER CHEF REI MASUDA TO HEAD SUSHI WAKON LOCATED IN THE NEW FOUR SEASONS KYOTO

Sushi Wakon opens in the luxe Four Seasons Hotel in Kyoto

October 2016, APAC: Wrapped in nature and nestled within the luxe new Four Seasons Hotel Kyoto, Sushi Wakon, embodies the essence and aesthetic of Kyoto’s illustrious history. Orchestrated by Master Chef Rei Masuda, a disciple of world-famous Master Jiro Ono, Sushi Wakon offers an exclusive dining experience where guests interact and watch as world-class chefs craft each stunning dish.

Decades of deep and strong relationships ensure that Sushi Wakon is able to source the world’s best quality ingredients from Tokyo’s iconic Tsukiji Fish Market, providing guests with the pinnacle of edomae style sushi experiences.

The exclusive dining room of Sushi Wakon is a lesson in understated elegance, where every detail is the vision of respected Japanese artisans and reflects the austere beauty and elegance of Japan. Stunning artworks and furnishings handcrafted by some of Japan’s most respected craftsman, ensure that Sushi Wakon is an exquisite space. The restaurant boasts a 10-seat hinoki wood sushi counter, complimented by two private rooms seating 8 or 4 guests. Four Seasons Hotel Kyoto is a brand-new 5-star hotel set amidst the historic district of temples and traditional Japanese architecture with an 800-year-old pond garden, Ikeniwa, at its heart. Sushi Wakon’s dining room overlooks the stunning and artistic Ikeniwa, a captivating view that permeates the restaurant with an air of tranquility.

Sushi Wakon is the vision of Master Chef Rei Masuda, a 36-year old sushi wunderkind described by Jiro Ono as having, “truly remarkable seasoning.” Masuda began his training at age 17 in Kokura’s famed Tenzushi before graduating culinary school, learning afterwards not just sushi but the fundamentals of Japanese cuisine at the Japanese restaurant Manso. After being awestruck by the cuisine at Sukiyabashi Jiro, Masuda was accepted to train under Jiro, where he spent nine years. In January 2014, he opened Sushi Masuda, in Omotesando, which, so far, has earned one Michelin star.

“Sushi is my passion and sharing this passion is my life’s mission. I am deeply honored to now be sharing my passion with guests at Sushi Wakon. The restaurant is a pristine canvas for the level of cuisine that my team and I provide,” said Chef Masuda.

Lunch is available daily (11.30-14:00), and the restaurant offers two for dinner (17:30/18:00-20:00, 20:30-22:30). Lunch delivers a sushi course of nigiri, soup, and dessert (18,000 yen), while dinner provides a full omakase experience featuring seasonal appetizers, nigiri sushi, soup and dessert (23,000 yen).

Masterful sushi chefs coupled with the finest ingredients from Japan, excellence in service and an intimate setting, promise to make Sushi Wakon a dining experience that shine above the rest. 

www.sushiwakon.com

THE TASTE OF LUXURY: NEW LOBSTER AND CRAB FOUR-COURSE MENUS NOW AVAILABLE AT FISHSTERIA

Hong Kong, 24 October 2016- Hong Kong’s foremost sustainable seafood restaurant, Fishsteria, is now offering a taste of luxury with new weekday (Monday-Thursday) Crab and weekend (Friday-Sunday) Lobster 4-course menus.  The nautical-inspired eatery, spanning two-floors on Wan Chai’s Queen’s Road East, has affirmed itself over the past year as a Hong Kong seafood mainstay, by offering sustainable wild-caught fish, innovative appetizers, and an array of crustaceans and oysters carefully sourced from Europe’s best waters.

Monday through Thursday diners will indulge in a multicourse crab feast (HK$528+ 10% svc) that begins a Crab Stracciatella Salad complimented by fresh crushed tomatoes and featuring succulent New Zealand snow crab, before continuing on to Crab Risotto with saffron and herbs, and a main course of Baked Alaskan King Crab Leg and Crispy Soft Crab with black truffle. The meal sweetly ends with a decadent and creamy White Chocolate Panna Cotta with cherry sauce and toasted almonds.  

Friday to Sunday offers a Lobster Tasting Menu (HK$728) starring Boston Lobsters that starts with a decadent Lobster and Caviar Burrata and fresh crushed tomato sauce, Classic Lobster Bisque with tarragon cream and then provides crustacean lovers a choice of Linguini with a Half Lobster cooked in brandy and tomato sauce or a Half Lobster Thermidor with porcini mushrooms and cream sauce. The finish of the meal is marked with the arrival of Cream Caramel with apple and caramel syrup.

Fishsteria is operated by Chef Gianni Caprioli, a renowned Hong Kong-based Italian chef notable for his commitment to sustainably sourcing extremely high quality ingredients. The restaurant features a quirky ground floor bar area that offers an array of innovative cocktails, fresh oysters, and a selection of seafood bread rolls making it an ideal venue for after-work gatherings and laid back get-togethers with friends. The first floor bathes guests in the casual elegance of white table linens and a refined nautical theme, ideal for meetings, date-nights, and family dinners.

WHITE GOLD: GIANDO AND GIA TRATTORIA OFFER WHITE TRUFFLE MENUS FEATURING TASTES OF BOTH INNOVATION AND TRADITION

Hong Kong’s preeminent Italian restaurants are now boasting tableside white truffle top-up options

HONG KONG, 14 October 2016- Giando, one of Hong Kong’s most acclaimed Italian eateries, and its sister restaurant, Già Trattoria are now featuring the echelon of one of the world’s most elusive ingredients- white truffles. Sourcing from the Piedmont region, and most famously, the countryside surrounding the city of Alba, the restaurants are offering a series of dishes that celebrate and highlight the intricacies of the finest white truffles on earth. Già Trattoria is offering a menu of traditional Italian favourites, while Giando is featuring innovative dishes and a modern take on Italian fare. New this year, both restaurants will provide diners with a table-side top up option that allows truffle-lovers to purchase their own truffle (whole or by the gram) to add an extra boost to dishes already laden with the earthy-delicacy. 

Every dish at Già Trattoria is crowned with 5 grams of white Alba truffle. Dishes include classics such as Insalata Di Patate, Asparagi Mozzarella e Tartufo Bianco (potato salad with asparagus, mozzarella, and white alba truffle, HK$458), Uova All’Occhio Di Bue e Tartufo (sunny side up egg with white Alba truffle, HK$458), Tagliatelle Al Burro E Tartufo Bianco (homemade egg tagliatelle, butter sauce, and white alba truffle, HK$488), Suprema Di Pollo Ricotta E Tartufo Bianco (roasted free range chicken supreme stuffed with ricotta cheese, sautéed spinach, parmesan sauce and white alba truffle, HK$598), Branzino Di Orbetello in Crosta Di Sale (sea salt baked whole sea bass with vegetables and white truffles HK$748). Additional tableside truffle top-ups may be added for only HK$88 per gram.

Giando, nestled on picturesque Start Street takes a more innovative approach to their truffle menu, with dishes such as: Uova Strapazzate, Crostino E Tartufo Bianco (scrambled Italian eggs, toasted bread with white truffles, HK$428), Tagliolini Al Tartufo Bianco (homemade tagliolini pasta with white truffle, HK528), and Costoletta Di Vitello, Zucca E Tartufo Bianco (roasted Italian Veal rack, grilled pumpkin, potato cream, and white truffle, HK$768).  Giando’s truffle menu will evolve as truffle season progresses.

Founder and chef Gianni Caprioli describes White Truffles as, “they are like the jewellery of food, they sparkle and elevate every dish they touch.” On sourcing, Caprioli goes on to say, “While we source directly from Piedmont, and especially Alba, we also explore other regions of Italy, depending on rain patterns and soil saturation, these factors change seasonally and play a big factor in determining where the best white truffles will come from.”

Giando, is located on quaint Star Street, and features a clean aesthetic and semi-private booths, while Già Trattoria, is nestled in Fenwick Pier and boasts expansive views of Hong Kong’s Victoria Harbour. Both restaurants are paramount for Italian cuisine in Hong Kong and are headed by Chef Gianni Caprioli who sources ingredients directly from Italy’s boutique farmers, artisans, and wineries. While Giando offers a modern take on Italian food, inspired by Gianni’s travels, Gia Trattoria plates up rustic traditional Italian cuisine. 

MAISON MUMM CHAMPAGNE UNVEILS REVOLUTIONARY NEW MUMM GRAND CORDON BOTTLE TO ASIA IN CELEBRATION OF THE HONG KONG’S FIRST FIA FORMULA E CHAMPIONSHIP: DESIGNED TO BECOME THE ULTIMATE ICON OF CELEBRATION

Mumm Grand Cordon unveiled in Asia for the first time

(Hong Kong, October 2016) Maison Mumm, the official Champagne partner of the FIA Formula E Championship, is marking the Hong Kong E Prix by unveiling Mumm Grand Cordon for the first time in Asia. The Mumm Grand Cordon is a revolutionary new Champagne bottle, destined to become the ultimate icon of celebration.

City-centre locations don’t come more exhilarating than Hong Kong’s Victoria Harbourfront. Hong Kong is a diverse and electric city, but the world’s top Formula E drivers had no time for sightseeing before they did battle on a challenging circuit which epitomized the spirit of daring shared by Formula E and Maison Mumm. After the race, the winner of the Hong Kong ePrix race Sebastien Buemi took to the podium to celebrate their win with an iconic spray moment featuring Mumm Grand Cordon. 

True to its motto “Dare. Win. Celebrate.” Maison Mumm has always been associated with audacious challenges and ground-breaking endeavours- right back to 1904, when it supported the explorer Jean-Baptise Charcot during the first French Artic expedition. Its partnership with Formula E is the latest in a series of high-profile sporting sponsorships, which include, in horse racing, the Melbourne Cup and the Kentucky Derby and, in sailing, the Jules Verne Trophy and the Admiral’s Cup.

Perhaps the most eye-catching feature of the Mumm Grand Cordon bottle is its reinterpretation of the famous Cordon Rouge red sash, which is celebrating its 140th anniversary this year. Indeed, this emblem of excellence dates back to 1876, when Mumm founder Georges Hermann Mumm had the idea of decorating selected champagnes with the red ribbon of the Légion d’Honneur, France’s highest civilian award. On Mumm Grand Cordon, the red sash is transformed into a genuine red ribbon, which – in a feat of technology – is actually indented in the glass.

The bottle of Mumm Grand Cordon was created by multi-award-winning designer Ross Lovegrove, with who Maison Mumm previously collaborated on a limited-edition sabre. A graduate of the Royal College of Art in London, Ross Lovegrove rose to international prominence with designs for Sony and Apple, and his work is exhibited in major museums throughout the world.

Of Mumm Grand Cordon he says: “Mumm wanted to break the champagne codes. To me, design should always push barriers and challenge tradition, and as a Welsh guy I wanted to shake up an icon of French luxury.”

During the day, Mumm welcomed hundreds of guests to the EMOTION Formula E Club where an exciting program of entertainment awaited. Highlights include race simulators, a Mumm mixology workshop and a victory photo call.

Mumm’s Global Brand Director, Louis De Fautereau said: “Hong Kong’s Formula E race was the perfect celebratory moment to unveil our new Mumm Grand Cordon bottle to Asia- Mumm is an icon of victory with a long history of celebration.”

The race revelry was continued into the night at a glittering celebration of the Mumm Grand Cordon held at the iconic Dragon-i nightclub where Mumm Grand Cordon was officially unveiled for the first time in Asia. The bottle was shown making its way towards its Hong Kong debut via a daring delivery in a video featuring local celebrity, Alex Fong and Mumm Cellarmaster, Mariotti Didier, before being officially presented in person by Formula E driver, Lucas di Grassi. A former professional athlete who pushed boundaries during his swimming career before daring to switch careers into the entertainment business, Fong perfectly embodies the avant-garde spirit of Mumm Champagne.

An estimated 600 invited-guests attended the illustrious event including Formula E CEO Alejandro Agag, and drivers Sebastien Buemi, Lucasi di Grassi, and Jerome d’Ambrosio.

Mumm Grand Cordon will be listed at Dragon-i, Kee Club, Play, and Drop.

Mumm Grand Cordon is also available at Watson’s Wine and Cuvees.com (HK$438).

$1 MILLION GLOBAL STARTUP COMPETITION LAUNCHES: HONG KONG RENEWS QUEST FOR ITS MOST DRIVEN CHANGE-MAKER

Research reveals generation looking to businesses to solve world’s problems

Hong Kong, 13 September 2016: Today Chivas Regal has launched the third year of The Venture, a global search to find and support the next generation of startups that want to succeed whilst making a positive impact on the lives of others. Since Chivas The Venture first launched (2014) over 3,500 social enterprises have applied for the chance to receive a share of the annual $1 million fund. This year, 32 countries across 6 continents are taking part; only the most promising from each country will be selected as a global finalist for the chance to take part in an Accelerator Week programme and travel to the USA for Chivas The Venture final event in July 2017. This is Hong Kong’s third year participating in The Venture, with last year seeing Xania Wong of Jobdoh to the top 12 of the global finals in NYC.

The launch of Chivas The Venture comes off the back of a global report that revealed 95% of young professionals are looking for businesses to take more responsibility in solving global problems*. These findings are further supported by a global survey that confirms people (77%) see big business as the number one driver of positive change for the future**. The survey – that questioned a total of 11,349 people across 10 countries around the world – also found that education (70%) was also considered an important sector when it came to changing the world for the better**.

Chivas The Venture is open to any for-profit-startup that creates both financial value and a positive impact on the lives of others. Last year’s competition saw five Grand Finalists pitch to a panel of judges that included, Eva Longoria, Sonal Shah, Joe Huff and Alexandre Ricard in New York City. Conceptos Plásticos, a Colombian social startup that transforms plastic waste into building materials for vulnerable communities was awarded the largest contribution from The Venture fund, receiving $300,000.

The application period in Hong Kong is open until 20 November. This year, the local judging panel includes: Patricia Dwyer (Founder + Director The Purpose Business), Ming Wong (Founder + CEO Asia Community Ventures + Giinseng), Leong Cheung (Co-founder + Chairman RunOurCity), Jennifer Liu (Founder + CEO Sir Hudson International [The Coffee Academics]), and Frantz Hotton (Managing Director Pernod Ricard Hong Kong and Macau).

At the 13 September Hong Kong launch event, Dan MacCombie, co-founder of, RUNA, spoke about his journey towards successful social entrepreneurship. Runa is a New York based social enterprise that has introduced the world to clean energy drinks, helped the people of the Amazon, and captured the attention of investors such as Channing Tatum and Leonardo DiCaprio. 

Managing Director, Pernod Ricard Hong Kong and Macau, Frantz Hotton commented on Hong Kong’s participation in The Venture:

"It’s been inspiring to see the evolution of the Social Enterprise scene in Hong Kong. The growth in quality and quantity of applicants is a true testament to the vibrant entrepreneurial spirit of our city. Last year we had 22 high quality applicants, striving to solve some of the city’s most pressing issues. This year we expect an even larger increase.”

Hong Kong’s 2016 The Venture Finalist and Founder of JobDoh, Xania Wong commented on her experience with The Venture:

"The Venture was an unforgettable and an incredible experience to propel both my personal and professional growth. I was honored and inspired to meet so many talented and socially conscious entrepreneurs passionate about building a better world! With the newly honed knowledge and network, I strive to build a bigger and better business that creates scalable social impact.”

Chivas The Venture inspires social entrepreneurs and those seeking positive change from around the world to pursue their ambitions and realise their potential. The recent global survey revealed over two-thirds of people (69%) would like to work for a business that has a social conscience**.

Founding Executive Director, Beeck Center For Social Impact & Innovation, Sonal Shah commented on the research:

"The results from the Chivas research highlight a number of trends that have surfaced in our work here at the Beeck Center. It shows that Millennials and Gen Z are hungry, motivated and inspired to positively impact the world. Second, young people believe that business also has a social responsibility not just government. As the world continues to become increasingly networked and collaborative, we have an opportunity to shape it - building cross-sector solutions to our most pressing social and environmental challenges."

Richard Black, Chivas Regal Global Brand Director, commented:

“Promoting business as a force for good is a priority for Chivas Regal. There is a clear and growing desire around the world for change; people want to support and associate themselves with companies that are doing more than just making money. Since its launch in 2014, The Venture has already given $2m of funding to aspiring businesses from Chile to Japan, and impacted over 200,000 lives. We are excited to be able to pledge another $1m this year to help the next generation of global entrepreneurs make a difference.”

Chivas Regal is a global leading super premium whisky with a combination of entrepreneurial thinking and generosity at its heart. Chivas The Venture is inspired by the founding brothers, James and John Chivas, who realised early on that success is much richer when we share it with others. To apply for Chivas The Venture or find out about the impact the competition is already making across the world visit www.theventure.com.

DRIVING THE FUTURE: FORMULA E AND MUMM GRAND CORDON TO RACE INTO HONG KONG THIS OCTOBER

MUMM CHAMPAGNE CELEBRATES HONG KONG’S FIRST FIA FORMULA E CHAMPIONSHIP WITH AN EXHILARATING LINE-UP OF RACE THEMED BRUNCHES, PARTIES, AN LKF TAKEOVER, AND OPPORTUNITIES FOR VICTORY

(Hong Kong, 1 September 2016) FIA Formula E Championship, the world’s first all-electric racing series, is commencing their third season in Hong Kong this October 8-9 and Mumm Champagne is fuelling the celebration. Formula E represents a vision for the future of the motor industry, serves as a framework for R&D around the electric vehicle, and promotes clean energy and sustainability, making it a natural partner for Mumm, a brand that, throughout history, has consistently pushed boundaries in the pursuit of victory through dedication, a passion for innovation and a constant quest for excellence. Mumm, the official champagne partner of the FIA Formula E Championship is commemorating Hong Kong’s first ePrix with a series of race themed parties, brunches, an LKF takeover and chances to win tickets to the races. The adrenaline rush of the race weekend will culminate in an exclusive invite-only party that introduces Hong Kong to the revolutionary new Mumm Grand Cordon bottle.

Formula E offers a uniquely exciting and accessible experience for Hong Kong’s motorsport enthusiasts, such as unprecedented opportunities for audience participation and a circuit boasting iconic views of Victoria Harbour. Mirroring this city-centre track, Mumm, is hosting a series of race-themed brunches and after-brunch parties at Central locations such as the Conrad, Zuma, and Aberdeen Street Social and The Envoy. The race-themed revelry will commence 10 September and continue every weekend leading up to race weekend. In addition to remarkable food, Mumm cocktails, and live music, each venue will play home to interactive race-themed entertainment and plenty of victorious photo ops.  Event goers may even win an opportunity to witness all of the Formula E action live by entering the #RaceToCelebrate competition. Diners and revellers attending any Mumm race events are encouraged to post photos on Instagram tagged with #RaceToCelebrate and @GhMummHK for a chance to be awarded with a pair of 2016 FIA Formula E HKT Hong Kong ePrix Grand Stand tickets (valued at HK$4760) and an invitation to the exclusive unveiling of the Mumm Grand Cordon on October 9th 2016.

The Conrad is hosting Formula E After Brunch Oasis Hours, Saturday and Sundays that will feature a terrace BBQ platter, a glass of Mumm champagne, a sabrage demonstration and live music (HK$298) or for an additional HK$150, two hours of free-flow. Brunch-goers at Aberdeen Street Social will enjoy Formula Social (16, 17 + 18 Sept.) where they’ll add Formula E photo-ops, and 2-hours of free-flow Mumm (HK$220) to their a la carte brunch. Zuma’s legendary sushi and sashimi filled-brunch (24 + 25 Sept.) will receive a celebratory injection of Mumm when diners add on free-flow Mumm Champagne (HK$150) while enjoying live music, ring toss games and sabrage demonstrations. Additionally, every Saturday from 24 September, Zuma’s DJ fuelled after brunch party, Saturday Sessions, will feature two hours of free-flow Mumm for an additional HK$150. The Envoy (beginning 10 September) is hosting a Formula E on the Terrace party every Saturday from 5 pm that offers live music, sabrage demonstrations, a mumm tasting booth, and Formula E photo booth in addition to special prices on Mumm bottles and champagne cocktails.

Launching 30 September, and running four consecutive weekends, Mumm and the #RaceToCelebrate will takeover LKF. Every weekend night, the Mumm team will be holding court over LKF and Wyndham with very special prices for Mumm bottles and glasses. Over 15 bars and clubs, such as Tonic, Quinary, Rummin’ Tings, and Linq, will participate in this interactive promotion.

The month of champagne-soaked partying will conclude with the unveiling of the Mumm Grand Cordon bottle at Dragon-i. This breath-taking bottle is the most innovative design in the 189-year history of Maison Mumm. The bottle’s revolutionary shape, in particular its long, slender neck, necessitated a whole series of innovations to the traditional champagne production process. Uniquely for premium champagne, the bottle has no front label – instead, the G.H. Mumm signature and eagle emblem are screened in gold directly on the glass. 

HONG KONG CHEF RALLIES TO HELP ITALY EARTHQUAKE VICTIMS: GIANDO AND GIA TRATTORIA OFFER AMATRICIANA WITH ALL PROCEEDS GOING TO BENEFIT ITALY EARTHQUAKE VICTIMS IN AMATRICE

Until 30 September, 100% of proceeds from orders of Amatriciana at Giando and Gia Trattoria will be donated directly to those most affected by the Italy earthquake

HONG KONG, 29 AUGUST 2016- Giando, one of Hong Kong’s most acclaimed Italian eateries, and its sister restaurant, Già Trattoria are joining 600 restaurants in Italy and across the world to fundraise for the Italy earthquake response effort in Amatrice by cooking its signature dish. The town, amongst the worst hit in the 24 August quake, is known for its spaghetti all’Amatriciana: a pasta dish with a tomato-based sauce flavoured with guanciale. In response to the disaster, and in solidarity with Italy, Giando and Già Trattoria have put variations of the dish on their menus and pledge to donate 100% of each sale (HK$158), from now until 30 September directly to local charities in Italy.

Founder and chef Gianni Caprioli is personally traveling to central Italy and meeting with the officials of Amatrice to determine the best organizations and ways that Italians abroad can be of service to their mother country during this devastating time.  Gianni Caprioli says, “I live in Hong Kong, but Italy will always be my home. I was deeply concerned for my country after seeing the devastation from the 24 August quake, and knew that we needed to take immediate action to help.”

Giando, located on picturesque Star Street, will be serving Rigatoni all’Amatriciana, while Gia Trattoria, nestled in Fenwick Pier and boasting expansive views of Hong Kong’s Victoria Harbour, will dish up Bucatini all’Amatriciana. Both restaurants are paramount for Italian cuisine in Hong Kong and are headed by Chef Gianni Caprioli who sources ingredients directly from Italy’s boutique farmers, artisans, and wineries. While Giando offers a modern take on Italian food, inspired by Gianni’s travels, Gia Trattoria plates up rustic traditional Italian cuisine.

GIANDO TAKES UP RESIDENCE ON STAR STEET AND INTRODUCES A NEW ERA OF FRESH MODERN ITALIAN CUISINE TO THE HONG KONG DINING SCENE

GIANDO TAKES UP RESIDENCE ON STAR STEET AND INTRODUCES A NEW ERA OF FRESH MODERN ITALIAN CUISINE TO THE HONG KONG DINING SCENE

Giando Italian Restaurant and Bar offers a new weekend brunch focused on fine fresh cheese

Giando, one of Hong Kong’s most acclaimed Italian eateries, has now taken up residence at Starcrest on Wanchai’s trendy Star Street. The restaurant’s original home inside the historic Fenwick Pier still offers fresh Italian fare and infamous thin crust pizzas, but under the more casual concept of, Già Trattoria. Founder and culinary virtuoso Gianni Caprioli has enlisted Michelin-Starred Chef David Tamburini to spearhead Giando’s new chapter.  The new ground floor location boasts modern takes on Italian classic dishes, and offers set-lunch, dinner, and a new weekend semi-buffet brunch with a focus on fresh Italian cheeses.

Giando’s new location nestled at the end of stylish Star Street is a testament to modern authentic aesthetics. The floor to ceiling windows and lightly coloured interior offers the ideal canvas for Chef David Tamburini’s expertly plated dishes. The new menus include a wide selection of tantalizing options including, fresh salads, signature homemade pastas, vegetarian choices, ethically sourced meats and seafood, and homemade desserts. The a la carte menu includes innovative options such as a Carpaccio of Scallops, Red Shrimp, Yellow Tail, marinated in Thousand Flavors of the Mediterranean (HK$238), Baked Scamorza Cheese (Cow’s Milk) with Grilled Radicchio Trevigiano and Saba Dressing (HK$198), a sharing portion of Stockyard Australian Natural Grain-Fed Grilled Prime Rib (HK$988), and a Giando classic of Spaghetti Mancini “Aglio Olio” Style with Fresh Sea Urchin and Bottarga (HK$298). Not to be missed on the desserts menu is the tableside make your own sundae bar featuring five fresh toppings and homemade milk gelato (4-6pax, HK$398). The weekday set lunch menu offers three-courses, including dishes such as Eggplant Rolls with Ricotta Cheese & Sundried Tomatoes, Prime Beef Sirloin with Arugula Salad & Roasted Potatoes, and Hazelnut Parfait with Chocolate Shavings & Vanilla Sauceand is available starting at HK$268. Giando has always been passionate about high quality fresh ingredients, and remains committed to sourcing from Italy’s boutique farms, wineries, and artisans who share their belief that GMOs and antibiotics have no place on your plate.

Gianni Caprioli says, “This was our original dream location, but due to various circumstances it wasn’t possible when we opened Giando three years ago. Fortunately, Fenwick Pier provided an excellent home for Giando and allowed the restaurant to grow and evolve into what it is today. Our new Star Street location represents the evolution of Giando and offers the type of fresh modern Italian cuisine that we know the Hong Kong dining scene has long been hungry for.”

Further cementing Giando’s long held belief that quantity shouldn’t need to be sacrificed for quality, the restaurant now offers a top quality semi-buffet brunch with a strong focus on fresh cheese.  Brunch starts at HK$288 and includes the buffet counter or choice of appetizer, a choice of main including dishes such as Burrata cream mozzarella with marinated eggplant and mixed fresh Italian tomatoes, a lobster and lettuce salad, and Gnocchi with octopus ragout, and a homemade dessert. Those looking to add additional sparkle to their weekend can upgrade to two hours of free-flow Conntadi Castaldi (sparkling wine) for an additional HK$208 or Bianca Vigna (Prosecco) for HK$158. Giando’s brunch is available on both Saturday and Sunday from 12n to 3pm.

Giando on Star Street, with its modern ambiance, expansive boutique wine list, and contemporary cuisine offers the ideal setting to share a meal, conversation, and exceptional food for your next meeting, get-together, or date. 

MEDIA X MUMM HARBOUR PARTY

MEDIA X MUMM HARBOUR PARTY

MUMM CHAMPAGNE USHERS IN HONG KONG ART-WEEK WITH THE FIRST HIGH-VOLTAGE PARTY TO HIT CENTRAL’S HARBOURFRONT

(Hong Kong, 23 March 2016) Hong Kong Art Week commenced last night with the exclusive invitation-only MEDIA X MUMM Harbour Party, hosted at Art Central by Mumm Champagne. The first ever high-voltage party on Central’s iconic harbourfront powered a night of champagne popping revelry, high-flying VIPs, and live performances from cutting edge artists.

To be expected from a brand synonymous with pushing boundaries, the iconoclastic bash broke the tradition of sedate art parties typically flanked with sleepy guests slowly sipping bubbles whilst debating the merits of classical art. Over 400 of the artworld’s most progressive VIPs and champagne-lovers converged on the Harbour Party to celebrate Hong Kong Art Week with Art Central’s official Champagne partner, MUMM. The guest list boasted names such as Joey Ma, Adeline Chan, Caroline Fok, Kayla Wong, and Veronica Lam.

Throughout the night, New Media artist Jack Mclean presented by The Container [Tokyo], engaged partygoers with his Sad Clown performance piece. Mclean is also represented in MEDIA X MUMM, the fair’s first exhibition of avant-garde digital, new media and performance art. His Sad Clown performance character allowed the artist freedom to collaborate and experiment over the course of the night, and dared onlookers to push beyond the standard boundaries of their expectations. Also performing during the night was artist Latai Taumoepea. This avant-garde performance artist explored the concept of racial identity with a discreet piece that found her stripped down in the middle of the crowd while she covered her body with zinc oxide sunscreen under the Hong Kong skyline in complete darkness.

To close out the night, in a previously unannounced performance, British multivocalist, and musician, Beardyman, regaled the crowd with a display of his renowned beat-boxing skills. Beardyman is an international phenomenon known for pushing the boundaries of what people expect from a human beatbox with his innovative skills.  His latest track, Death of EDM with David Guetta and Showtek, has sent the public into overdrive. With millions of online views and listens, his creative impact to the music world captures the ground-breaking essence of G.H.MUMM and proved the perfect pairing to a night fueled by two exclusive Mumm limited edition bottles of Cordon Rouge.

Symbols of energy and innovation, both the No1 Silver and the reflective David Guetta bottles will now be on offer in Hong Kong. Those looking for a taste of this invite-only celebration may enjoy the Mumm No1 Silver bottle at Cabana, Drop, and The W Hotel, while the reflective David Guetta bottle is available exclusively at Dragon-i.