Somm at The Landmark Mandarin Oriental, Hong Kong, renowned for its inventive East Meets West series, is set to host a star-studded French and Korean culinary crossover. On October 7 and 8, 2024, diners will be treated to an 11-course degustation journey crafted by an impressive lineup of chefs: Richard Ekkebus (Amber, two Michelin stars and Green star), Mingoo Kang (Mingles, two Michelin stars), Park Seung-hun (Hansik Goo, one Michelin star), and Raymond Yip (Somm). This collaboration promises a creative fusion of French and Korean influences, making it an unmissable event.
The stellar Korean restaurants
Mingles, which has held two Michelin stars since 2018, showcases chef Mingoo Kang’s innovative approach to hansik, or traditional Korean cuisine, and blends it with modern techniques to highlight the creativity and beauty of his heritage. Drawing on his international experience, Kang expanded his vision to Hong Kong with the opening of Hansik Goo in 2021, a restaurant founded on the principles of “a family that shares meals” and “Korean cuisine by Mingoo Kang”. Hansik Goo offers a bold interpretation of Korean culinary culture, from home-cooked fare to royal-inspired dishes, and earned its first Michelin star just a year after opening. The restaurant is led by chef Park Seung-hun, who has been mentored by Kang for over eight years.
The culinary excellence of The Landmark Mandarin Oriental
Amber, which has held two Michelin stars for 16 consecutive years, is led by chef Richard Ekkebus, a pioneer of a more ethical form of fine dining. His contemporary French cuisine is grounded in traditional techniques and bold, innovative ideas. At Somm, a neo-bistro overseen by Ekkebus and chef de cuisine Raymond Yip, classic French bistro fare is given a modern twist. United by shared values, Amber, Somm, Mingles, and Hansik Goo bring their creative flair to the table, paying deep respect to the cultural heritage of their cuisines.
A one-of-a-kind dinner
The 11-course degustation journey starts with four signature amuse-bouche dishes and four starters, each crafted by the representative chefs using iconic, seasonal ingredients. Highlights include snow crab naengchae with pine nut sauce from Hansik Goo, chicken sot-l’y-laisse (chicken oyster) with black abalone and oyster leaf from Amber, langoustine with puffed golden rice and makgeolli bisque from Mingles, and foie gras crème brûlée with seabuckthorn and brioche from Somm.
This sets the stage for the main course, a tribute to Korean banchan, or side dishes, in which Kang and Park will showcase Hanwoo (Korean) beef, known for its marbled texture and rich flavour. Meanwhile, Ekkebus and Yip will reinterpret the banchan with French-inspired small plates, blending delicate relishes with the main course dish.
The Mingles x Hansik Goo x Amber x Somm eight-hands dinner is available exclusively on October 7 and 8, 2024, at Somm and Hansik Goo. Seating begins from 6pm to 8.30pm, with the dinner priced at HK$2,288 per person. Guests can also opt for a unique Korean and French wine pairing experience, available from HK$1,088.
To make a reservation at Somm, click hereTo make a reservation at Hansik Goo, click here
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