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Paul Hsufounder of powerhouse dining groupElite Concepts is toopen ShuK andK BAR withrenowned chef Deng Huadong, whois recognisedasone of theleading Sichuanchefsof our time.

Thenew restaurantis representative of Chef’s deep knowledgeand skill in Sichuanese cookingandmarksthesecondcollaborationbetween the two, following thecontinuedsuccessof their first outing,thecelebratedDeng GBistro& Baijiu Bar in Wanchai.

Towalk in Chengduis towalk amongendlessgastronomicdiscovery. Oneof China’s fourgreat cuisines, Sichuan isthebirthplaceof hundredsofdishes with ahundreddifferent tastes. Famousfor thefieryscorchof Sichuan chillies and hua jia peppercorns, thereal sum ofSichuan cuisineis so muchmore. Chef Dengmasterminds amodern, multi-layeredand kaleidoscopic journeyof flavour and texturethat takesthediner from intenseheat through sweet, sour and smokynotes,tocool, fragrantdishes, andbacktospicesthat tingleand numb.

“Therearethousandsof flavourswaiting tobeexplored,” says Chef Deng.“Thesecretof Sichuan cuisineis morethanjustnumbnessandspiciness, it’sa meltingpot of hundredsof dishesand flavourswhereeach dishhasitsown character andstyle.”

ElevatedClassics Chef’smenuat ShuK will showcase manyof thecuisine’sclassicsin a chicmodern style. FreshLobsterwithPickledChilliandGarlicmakesuse of oneof theregion’smost popular chillies, theglossyredErjingtiao (二荊條辣椒), which arefamed fortheir mildspice andintense fragrance.InChef’sdish, chilli fuseswith garliclending amoreish counter tothelobster’stender sweet flavour profile.

ShuK builds onfamiliar favouritesincluding CrispyChickenwithScallionOilandKungPao Prawnsand elevates themtotheextraordinary. AndnoSichuan-centric menuwould be completewithout a bubbling hot pot.At Shu K, themuch-adoredRedChilliSoup sitsvivid and commanding,rich inaromaticsand layered withspices, andcan beorderedwith either premium JapaneseA5gradebeef or jet-freshspottedgrouper.

Foreignaccentsand contemporaryinflexionsdot themenu,adding excitement.Chef Deng

presentsCantoneseclassicBraisedWholeAbaloneandGooseWebinOysterSauce using fourheadsof Australian abalone, slow-cookedfor 20hourswith chicken,Kam-wah Ham and porkrib.His GuaiWeiGooseLiver harmoniously balancesSichuan’sfamousfive flavour combo;salty, sweet, sour,spicyandnumbing, served inluxuriously silkyFrenchgoose liver.

AShiningNewDestination Outfittedin evocativebamboo,with contemporarybrickworkand marble, ShuK andK BAR sit resplendentat K11 Musea, Tsim ShaTsui’snew landmarkartandretail destination, and overlooksthewater at VictoriaDockside.

ABarWhereNewWorldsMeet GueststoK BAR will betreatedtoanimaginative cocktail andlight biteslist that marriesthe scorchand fireofSichuan cuisine with inspirationsdrawn fromthespice road.Executive Sous Chef JordiGarciaDe AlcarazArgemi, formallyChef deCuisine at Quemo, createssnacksand dessertsthatinjectscontemporaryflair andglobal influences. TryMalapatatasbravas paired withshotsofbaijiu or sampleSichuancharcuteriewith aFiveSpiceMojito.Cocktailsequally celebrateevocative flavours.TheOpiumis asmoulderingblend withginger, bourbonwhisky andearl greytea, while Operasoulfully fusesmangoand mintwith Baijiu. The menuis completedwith pastries, craftbeer, anda fulllist of mocktails. Together, ShuK andK BAR offer guestsan

sumptuousnewspacetogatherand explorea tantalising world of flavour.

AboutPaulHsuandChefDeng PaulHsuis oneof theardent andexperienced restaurateursinHong Kongand founderof Elite Concepts,which hebeganin 1991. His vision haspropelled thecompanyinto oneof Asia’s leading hospitalitycompanies,and EliteConceptshascontinually openedrestaurants, barsand clubsacrossAsia, including ye shanghai, 1949Beijing,Nanhai No.1andDeng G.

Chengdu-raisedChefDengopenedthemuch-lauded DengG Shanghaiin 2002and has workedtirelesslytodemonstratethehuge varietyof flavours andtechniquesfoundin thedishes of Sichuancuisine. Hisis famously theonlyrestaurantvisited byJoëlRobuchon duringthe Frenchchef’svisit toShanghai fortheopening ofhis firstL’Atelier deJoël Robuchon in Shanghai.

AFriendshipBlooms… Thecatalyst forChef Deng’s arrival in HongKong beganin Shanghaiin 1988, asabeautiful friendship between Elite Concepts,Paul HsuandChef Dengformedandset thefoundation for Chef Deng’s DengG restauranttoopenin Hong Kong in2016. Shu Kand KBARcontinue this fruitfulpartnershipandpresents asecondopportunityforgueststoenjoyDeng’shighly-skilled culinaryinsights. “Hong Konghas somanyfansof Sichuan food, especiallythedishes ofDeng G.It’s successis themainreasonwewanted toopen anew restaurant,” says Paul Hsu.