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The Ritz-Carlton, Hong Kong Breaks Out Of The Private Dining Frontier with A New Chef’s Table Concept

January 30, 2017 Dining No Comments Email Email

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 new series of menus spotlighting one specific country at a time, starting in February 2017. The new menus feature the most classic pick among the regional dishes, and are enhanced with a playful, modern touch.

Unlike the ordinary chef’s table setting, in which guests sit behind a glass wall to observe the culinary activity, the Chef’s Table located on Level 102 of 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.

Spearheaded by German-born Executive Chef Peter Find, Germany is the natural choice to kick-start the new series of menus. The masterfully designed six-course menu stays true to the original flavors of authentic German cuisine where Chef Peter takes an avant-garde approach to refining the cooking techniques and food presentation. The appetizer is a lighter and airier version of the traditional German snack, crispy pork rind, served with a relish trio of curry dip, parsley powder and spiced tomato sauce. Brown Shrimp Salad with Herbs and Pumperinckel features tiny brown shrimps from the North Sea simmered with shrimp stock for an intense sea flavor. The salad is highlighted by a refreshing herb dressing made with chopped chives, tarragon, cooking cream, sour cream and half-poached egg, and accompanied with the robust flavor of pumpernickel rye bread.

Flavorful and rich, pork pâté is an all-time favorite among Germans. Pork Pâté with Herring Fish and Granny Smith Apple pays homage to this classic delicacy with alternate layers of pork pâté, vinegar-marinated herring fish and honeyed green apple slices beautifully arranged in a mille-feuille terrine. To give the texture a crispy contrast, crystal sugar is sprinkled on the terrine and caramelized by flambéing the surface.

Inspired by traditional home-style meat balls, Koenigsberger, Klops and Capers is something gourmands should not miss. Chef Peter’s very own version is elegantly presented in loin shape and wrapped in a delicate layer of black forest ham. Instead of the usual poaching method, the pork is cooked sous-vide to retain the tender texture and juiciness of the meat. This savory dish is toned down by the tangy flavor of capers in a palate-pleasing cream sauce.

German Schwabentopf and Cherry takes only the most tender part of boneless pork loin for its succulent texture. The pork meat is stuffed with a generous portion of Emmental cheese sticks and marinated with paprika before being briefly pan-fried and slow-cooked over low heat. Chef Peter then dips it into a Pommery mustard cream sauce, followed by breading it in an herb crust made with edible charcoal powder, rosemary, garlic and thyme. Diners will also have a rare opportunity to take a peek into Chef Peter’s secret recipe of braised red cabbage, which is marinated overnight with raw rice, orange peels, apple slides, red wine vinegar and herbs. With a stylish dark charcoal coating, this enticing main course is served with corn puree and brandy-infused cherry to resemble the national flag of Germany. For the full menu, please refer to the appendix.

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 have prepared, 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 at a minimum spending of HK$16,000 + 10% (HK$2,000 + 10% per person). 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

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