The elegant contemporary SKYE Roof Bar and Restaurant at The Park Lane Hong Kong, a Pullman Hotel, is celebrating its 2nd anniversary this September by inviting gourmet enthusiasts on an unforgettable Spanish culinary journey with Michelin two-star guest chef, Kiko Moya, from Spain.
Chef Moya, from two-star Michelin restaurant L’Escaleta, is known for his fine-dining, avant-garde cuisine that is inspired by exquisite local produce. Featuring delicate and artful creations that showcase his exceptional skills, Chef Moya captivates diners through traditional flavours presented in a modern and highly creative fashion.
During his visit to Hong Kong between 13-15 September, Chef Moya will be presenting a five-course lunch menu priced at HK$650 per person, and a seven-course dinner menu priced at HK$1,500 per person, featuring the best of in-season produce and signature dishes.
As a fan of championing local produce, Chef Moya is excited that most of the herbs and vegetables to be used will be grown on SKYE’s rooftop garden by the culinary team for this one-off showcase. For example, a selection of freshly cut flora will be in the spotlight in the first dish on the delicious lunch menu, Mustard Hollandaise, Freshly Cut Herbs, Crystallised Sesame.
“Chef Moya and I will be hand-gathering the herbs from the rooftop garden every morning. These will be paired with Chef Moya’s homemade mustard, and a hollandaise, which has been infused with rocket leaves, with the sesame garrapiñada adding a textural contrast. The combination of flavours in the mouth is incredible,” says SKYE’s talented Head Chef, Lee Adams.
This is followed by the flavour-driven, complex Cold Sweet Potato Noodles with Rock Shrimp that includes acid contrasts, slow-roasted tomato sofrito and saffron flower vinegar that is infused with rose petals from the rooftop garden. Chef Moya’s love for the sea is highlighted in the next fabulous dish Fresh Scorpion Fish with Sea Urchin, Citrus Contrasts, Pickled Seaweed, Plankton Oil. This love song to the sea features crispy-skin Mediterranean Scorpion fish paired with an unami explosion of Japanese uni, with taste and textural contrasts from the sweet and sour pickled seaweed and the zesty plankton oil.
The crest of this culinary wave is Chef Moya’s twist on “Paella’, Sticky Rice with Barbary Duck, Ñora Chillies, Duck Butter, Turnips and Mushrooms. This rich dish utilises every part of the duck (a philosophy which Chef Lee also implements in the kitchen of SKYE), including pan-fried breast, a bone broth in which the Spanish Senia rice will be cooked, and “butter” made from aerated, rendered duck fat. The Ñora chillies, which will be used to flavour the broth, are already undergoing a drying process in the SKYE kitchen.
For dessert, the intriguing “Brioche” with Yeast Ice Cream and Lemon Cream, featuring flavours of lemon and textures of brioche, is a perfect sweet end to this gourmet lunch.
Setting the tone for the decadent dinner is the indulgent first course, which is centred around a generous helping of Kaviari Oscietra Prestige Caviar, paired with cauliflower, soy sauce-cured egg yolk and Mona-Lisa potato emulsion. Another highlight from the divine dinner menu is Smoked Iberian Ham with Onions, Black Sesame Praline, Onion Ash, Quince – a dish inspired by Chef Moya’s childhood memories of waking up to the smell of ember-roasted onions. In this modern interpretation, the onions, which intensify the flavour of the Iberian pork, undergo a lengthy process, including dehydration, smoking and roasting, in order to become a powder.
There is also a very creative dessert, Spicy Roasted Pumpkin Juice, Iced Almond Cream and Liquorice Syrup. “We will be making our own liquorice pills, using fresh liquorice and vegetarian gelatine powder, while the pumpkin juice will be extracted from fresh, whole pumpkins, before being used to create different pumpkin textures, garnished with mint leaves picked from our garden,” says Chef Adams.
Heighten this gourmet journey with a fine wine pairing featuring expertly chosen wines from SKYE’s extensive selection, and come early or stay late to enjoy creative cocktails and stunning views of Victoria Harbour and chilled tunes.
Chef Adams says, “I am thrilled to be welcoming Chef Moya to SKYE. His creative cuisine is a perfect match for our drive to continually introduce something new and inspirational. We also passionately share the same culinary philosophy, which makes the collaboration even more rewarding, especially for diners.”
To secure a table, please call (852) 2839 3327, or email skye@parklane.com.hk. For more information, please visit www.parklane.com.hk/skye.html.
.jpg){kind=tracking}