The Chef’s Table at The Ritz-Carlton, Hong Kong is designed to create a distinctive private dining experience engaging the diners’ senses by putting them in the center of action. In addition to its signature menus of haute cuisine tailored to every special occasion, the Chef’s Table unveils a range of exclusive specialties inspired by busy working scenes on a farm.
Unlike the ordinary chef’s table setting, in which guests sit behind a glass wall to observe the culinary activity, the Chef’s Table at The Ritz-Carlton, Hong Kong brings the kitchen scene into the opulently appointed private dining room, offering epicureans front-row seats to experience the vibrancy of the kitchen while enjoying the luxury of dining in a private enclave.
Located on Level 102 of the hotel, the Chef’s Table is spearheaded by German-born Executive Chef Peter Find with the assistance of Sous Chef Jacky Lo. Chef Jacky’s brief work experience on an Australian farm was the inspiration behind the initial concept of “A Day on a Farm” dishes, which were then fine-tuned and enhanced with the guidance of Chef Peter. These special dishes perfectly demonstrate how the creativity of the generation blends in with the honed craftsmanship of an acclaimed veteran, bringing splashing energy and impact to the dining table.
Examining the eggs is the daily morning routine of a farmer. Hence, “The Farm” takes eggs as the foundation of the dish. The egg is poached for 40 minutes in 63 degrees Celsius for a silky egg white and creamy egg yolk, covered with a truffle white chocolate shell. Scrambled egg and truffle has long been a traditional pairing; however, to balance the overall heaviness of the dish, Chef Peter replaces the scrambled egg with light and airy egg foam surrounding the poached egg. Jerusalem artichoke puree is plated underneath to offer a nutty and earthy flavor to the dish.
Coffee is essential to fuel a morning and kick-start the day. “Caffeine” adds a creative twist to French duck ravioli by infusing coffee into the ravioli skin and meat fillings. The duck leg is cooked confit to retain its tender and moist texture, and simmered with espresso and duck juice for 45 minutes. A good companion to coffee, creamed mushroom is then mixed with the meat filling to add a new dimension to the flavor profile. Wrapped in ravioli skin with swirls of coffee dough, the ravioli is placed in a glass cappuccino cup covered with a snowy layer of almond foam.
Work time kicks in after a nice cup of coffee, and “The Hunt” visualizes the scene of hunting a pigeon in the forest. The pigeon meat is roasted in low temperature for 22 minutes to retain its juiciness, followed by brief pan-frying. To replicate the forest environment, cabbage stems are cut into shapes of tree branches, whereas cabbage leaves are caramelized to imitate dried leaves on the ground made of a thin layer of grayish grilled eggplant. Braised cherries and red bell pepper juice are beautifully arranged to decorate the forest with striking hues of red. A flavorful sauce prepared by simmering pigeon carcass and giblets for three hours highlights the dish by bringing a taste of the wild to life.
As its name suggests, “The Grassland” carries an uplifting green color which comes from refreshing wheatgrass sorbet blended with lemon juice. Caramelized apricot and seasoned rhubarb are served with the sorbet to enrich the overall sweetness. Fresh wheatgrass and rhubarb shreds are sprinkled on top, creating a palate-pleasing grassiness to the dessert.
The unique experience includes Chef Peter and his team attending to that table exclusively throughout the evening and guiding guests through each course. “The idea of a Chef’s Table is to present guests with an insider’s pass into the world of cooking. Guests will be able to see and experience the work and secrets that go into crafting the dishes we serve,” says Find. “Through the dishes that we prepare, we hope to share with the guests our passion for and the refinement of the culinary arts.”
Available for a maximum of eight guests and with a minimum spending of HK$16,000 + 10% (HK$2,000 + 10% per person), the personalized menu can be of eight to twelve courses. The hotel sommelier will also share his expert recommendations of wines to pair with the menu.
Bookings must be made at least two weeks in advance. For reservations and enquiries, please call (852) 2263 2270 or email email@example.com