To celebrate the launch of the Asia's Most Influential: Tastemakers list in Hong Kong, Tatler Dining presents a series of pop-up events at Tatler Dining Kitchen, each showcasing the philosophy and work of various Tastemakers.

Experience a new side of award-winning chef Richard Ekkebus of Amber as he joins hands with his wife Fiona to cook a comforting feast from Mauritius, the island nation that they called home for many years prior to launching his lauded restaurant at the Landmark Mandarin Oriental. Joining them will be another dynamic husband-and-wife duo—Ekkebus’ long-time collaborator and master mixologist Agung Prabowo and Laura Prabowo of Asia’s most sustainable bar, Penicillin, as they all celebrate the marriage of local produce and tropical flavours. Also featuring cocktails made with NIP Distilling gin, one of Hong Kong's only locally produced gins created by Nick Law and Jeremy Li.

IMPORTANT NOTES

1. The menu is served sharing style; reservations are for a minimum of two and a maximum of four per table.

2. Please arrive promptly for your reservation to enjoy the entirety of the meal and to be courteous to those arriving for bookings after yours.

3. Please inform us of any food allergies at least 72 hours in advance of your booking by contacting tdk@tatlerasia.com with your ticket reference. Due to the nature of the menu, we regret that we are unable to remove garlic, onion or spices from our dishes.

MENU

All dishes are served family style to share and may be subject to change.

HK$980 per person

A Partager/To Share

Salade de Coeur de Palmier avec Noix de Coco & Petit Limon/ Palm Heart Salad with Coconut & Kalamansi

Salade Ourite Créole / Creole Style Octopus Salad

Salade de Poisson Salé Pimenté / Spicy Salted Fish Salad

Gin Gin Cider

5 days fermented, carbonated at 3g/L, Brix 16°, pH 2.8, ABV 12.9%

Discarded apple & pineapple rind, salted honey, @nipdistilling gin added during the fermentation process on the 4th day

Au Millieu/In the Middle

Soupe Mullugtawny

A Moveable Feast

Discarded shell vodka/calvados, clear spiced tomato, coconut, @commonfarms oyster/borage leaves infused in Chinese ceramic coated with cheese wax

A Partager/To Share

Rougaille Crevettes aux Fruits Jacques / Shrimp & Jackfruit Rougaille

Carri Patate Douce, Chouchou aux Noix de Coco / Sweet Potato, Chayote & Coconut Carri

Lentille Noire Fricassée / Black Lentils Fricassée

Etouffé de Giraumon / Braised Pumpkin

Riz Basmati / Basmati Rice

Chatini Coco / Coconut Chutney

Chatini Pommes D’Amour / Tomato Chatini

Achard Légumes / Spiced Vegetables Pickle

Achard Mangue / Green Mango Pickle

Rectified Ti’ Punch

Rotovap local guava rum, fermented passion, nocino, recomposed lime

Pour Finire/To Finish

Rasgoula au sirope d’épice / Rasgoula in mild spiced syrup

L’Ananas Roti a la vanilla / Vanilla Roasted Pineapple

Glace a la Citronelle / Lemongrass ice-cream

Smoked Beetroot Old Fashioned

Discarded basmati rice cooked grain whiskey, mescal, amaro, pom-beet shrubs