Hong Kong SAR China Dinner
October 27, 2020
Gastronomic '4 play' event at Cucina
" members and guests were treated to a unique gastronomic experience "

Cucina Restaurant on Level 6 of the Macro Polo Hong Kong Hotel offers beautiful picturesque views overlooking Hong Kong harbour and skyline.

Because of the “4 to a table” restriction imposed by the local COVID-19 regulations, puns abounded for this gastronomic “4 play” event at the 4-star Forbes graded restaurant.

Prior to the 4th-coming dinner 4-sure members and their guests showed much 4-titude. They all looked 4-ward to sharing traditional Chaîne camaraderie, considering themselves 4-tunate to be able to do so given that many around the world are under restrictions, many increasing in their severity.

On the evening, members and guests were treated to a unique gastronomic experience orchestrated by Maître Restaurateur Christophe Horrenberger (Director of Restaurants, Bars & Events) in collaboration with Executive Chef Andrea Delzanno who had sourced ingredients specifically for the menu.

We were welcomed with an aperitif of chilled Miraval Rosé Côtes de Provence 2019.

Then we enjoyed amuse bouche: salmon tartare cone, green apple mango pearls; Hokkaido scallop carpaccio, avocado, beetroot, Oscietra caviar served with glasses of Delamotte Brut Champagne N.V.

MENU

Tuscan style tomato soup
dehydrated pesto, Mozzarella cream, tomato confit

Scarce Mediterranean deep-sea prawn tagliolini
smoked paprika, bell peppers jus
finished with bergamot essence applied at the table
Perrin Réserve Côtes du Rhône Blanc 2017

Lemon sherbert
with vodka and Prosecco

Coturnix quail two ways
duck liver, black truffles (with more added at the table)
pumpkin purée in Port wine reduction
Perrin Réserve Côtes du Rhône Rouge 2017

Cheese selection

Porcini ice cream, meringue
hazelnut sponge, chocolate crumble
Taylor’s Fine Ruby Port

Chef Andrea hails from the Piedmont region of Italy. Having worked together with numerous Michelin-starred Chefs, he has created his own signature dishes using centuries’ old traditions employing only the finest ingredients and adding innovative twists.

Matching wines complemented all the dishes with a Wine Ambassador explaining each pairing.

It was another Chaîne culinary success cherished by all!

Vive la Chaîne!

Steven Kahn
Bailli Délégué