The Ritz-Carlton is inviting guests to indulge their culinary senses at its first Stellar Dining Series, where Michelin-star chefs, mixologists and patissiers will tour four of Asia Pacific’s gourmet cities from November 1 until December 1, 2018. The journey will start at The Ritz-Carlton, Millenia Singapore, and then travel through Osaka and Hong Kong to finally land at The Ritz-Carlton, Beijing.
The Ritz-Carlton, Hong Kong’s two star Michelin Chinese restaurant, Tin Lung Heen, one star Michelin Italian restaurant Tosca as well as The Lounge & Bar and Ozone will participate in the inaugural edition of the Stellar Dining Series with a slew of exciting events including 4 hands lunch and dinner, afternoon tea, masterclass and more.
From November 22-24, Chef de Cuisine Paul Lau- one of the most recognizable names in Cantonese cuisine’s hall of fame will join hands with Chef Shintaro Miyazaki from The Ritz-Carlton, Tokyo’s Michelin-starred French restaurant Azure 45 to bring together the best of Cantonese and French cuisines.
The 4 Hands lunch menu, priced at HK$988 per person, includes four exquisite courses while the dinner menu, priced at HK$1,988 per person, includes six dishes. The menus feature both Chef Lau and Chef Miyazaki’s signature dishes offering gourmets a sensational East-meets-West dining experience.
Some of the highlights include Chef Lau’s famed Double-boiled Chicken Soup served with Fish Maw as well as Simmered Garoupa Fillet. The soothing chicken soup boiled in baby coconut enhances the flavors of its premium ingredients. Indulge your palate with the fish fillet poached to perfection and paired with lobster bisque.
Chef Miyazaki, known for his delicate craftsmanship will showcase French haute cuisine in the exclusive menu. Highlights including Steamed Blue Lobster served with refreshing pear, tonka bean and finger lime. Savor the juicy Japanese Wagyu Beef Fillet with a contemporary twist. The menu would not be complete without Chef Miyazaki’s signature dessert mascarpone-filled coffee bowl with a refreshing hint of passion fruit.
Experience how heavenly chocolate can be at the sumptuous afternoon tea at The Lounge & Bar and be wonderstruck by master chocolatier Masatada Hosokawa from The Ritz-Carlton, Osaka and Executive Pastry Chef Richard Long from The Ritz-Carlton, Hong Kong from November 23- 24.
The world’s highest bar Ozone’s master mixologist Oscar Mena will collaborate with guest Head Barman Kentaro Wada from The Ritz-Carlton, Tokyo to offer special cocktails inspired by the seasonal ingredients for Hong Kong connoisseurs.
On November 25, Tosca will be serving its popular Sunday brunch with a heavenly twist. Chocolatier Hosokawa has prepared a celestial selection of pastries and “Zero Gravity” live station.
The Stellar Dining Series has been designed as a celestial journey of four gastronomic festivals that celebrate The Ritz-Carlton’s legendary culinary craftsmanship and innovation. Each destination offers a portal into the world of The Ritz-Carlton’s Michelin-starred restaurants and bars in Asia Pacific. Collaborative menus will be created by Michelin-star chefs from Hong Kong, Tokyo, Kyoto, Osaka, Singapore and Shanghai and guests can participate in extraordinary satellite workshops.
“Epicurean artisanship, creative mixology and exceptional service are Ritz-Carlton signatures and the Stellar Dining Series of experiences and masterclasses capture that.” said Bruce Ryde, Vice President Luxury Brands and Brand Management, Asia Pacific, Marriott International. “This month-long celebration showcases our incredible restaurant and bar teams who have many Michelin Stars and countless accolades between them.”
Petr Raba, Vice President, Food and Beverage Operations, Asia Pacific, Marriott International said: “Our food and beverage teams have a history of proudly sharing their passions with their guests, constantly shooting for the stars and elevating their craft for all to enjoy. The Stellar Dining Series allows us to take our star teams to share their creations in some of the hottest dining destinations of the region.”
November 1 – 4: The Ritz-Carlton, Millenia Singapore
From November 1 – 4, guests in Singapore can expect a 6 Hands collaboration that will offer a harmony of the best Chinese dishes from Chef Paul Lau of Michelin-starred Tin Lung Heen at The Ritz-Carlton, Hong Kong, Chef Gordon Guo of Lai Heen at The Ritz-Carlton, Guangzhou and Chef Cheung Siu Kong of the Michelin-starred Summer Pavilion in The Ritz-Carlton, Millenia Singapore. Celebrated patissier, Richard Long, from Hong Kong, has also imagined a visual afternoon tea while Oscar Mena mixes cosmic cocktails.
November 8 -10: The Ritz-Carlton, Osaka
The Ritz-Carlton, Osaka will feature a quartet of star chefs bringing into orbit Japanese-inspired French cuisine with Chef Kenji Fujimoto of Tempura Mizuki at The Ritz-Carlton, Kyoto, Shintaro Miyazaki of Azure 45 in The Ritz-Carlton, Tokyo while modern Cantonese interpretations are brought to life by Chef Cheung Siu Kong of Summer Pavilion at The Ritz-Carlton, Millenia Singapore. There will also be a one-of-a-kind chocolate masterclass and cocktail workshop.
November 22 – 25: The Ritz-Carlton, Hong Kong
The Ritz-Carlton, Hong Kong, the highest hotel in the world, takes guests closer to the stars in every sense with Chef Paul Lau joining hands with Shintaro Miyazaki of Azure 45 from Tokyo. The Hong Kong event also includes masterclasses with the head bartender Kentaro Wada of The Lounge and Bar from Tokyo.
November 29 – December 1: The Ritz-Carlton, Beijing
The events conclude with a supernova at The Ritz-Carlton, Beijing where Christophe Gibert of La Baie in Osaka will collaborate with Chef Cheung Siu Kong of Summer Pavilion in Singapore to create a haute French experience and a contemporary Cantonese menu. At China’s cultural dining nexus, there will also be exclusive cocktail workshops inspired by China’s treasured teas.
For more information about The Stellar Dining Series by The Ritz-Carlton, please visit www.ritzcarlton-stellardining.com
www.ritzcarlton-stellardining.com/cn
4 HANDS LUNCH WITH CHEFS PAUL LAU AND SHINTARO MIYAZAKI
| Venue: | Tin Lung Heen, Level 102, The Ritz-Carlton, Hong Kong |
| Time: | 12 pm to 2:30 pm |
| Date: | November 22 – November 24, 2018 |
| Price: | HK$988 per person for four courses
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4 HANDS DINNER WITH CHEFS PAUL LAU AND SHINTARO MIYAZAKI
| Venue: | Tin Lung Heen, Level 102, The Ritz-Carlton, Hong Kong |
| Time: | 6 pm to 10 pm |
| Date: | November 22– November 24, 2018 |
| Price: | HK$1,988 per person for six courses
Premium wine pairing supplement at HK$1,200 per person
|
CHOCOLATE AFTERNOON TEA
| Venue: | The Lounge & Bar, Level 102, The Ritz-Carlton, Hong Kong |
| Time: | 2 pm- 4:30pm |
| Date: | Friday, November 23, 2018 |
|
Time: |
12 noon to 2pm (1st Seating) 2:15 pm to 4:15 pm (2nd Seating) |
| Date: | Saturday, November 24, 2018 |
| Price: | HK$418 for one/ HK$688 for two |
CHOCOLATE MASTERCLASS (Capacity: 10 pax)
Venue: Chef’s Table, Level 102, The Ritz-Carlton, Hong Kong
Time: 4:30 pm to 6:30 pm
Date: Saturday, November 24, 2018
Price: HK$488 for one/ HK$788 for two (Masterclass only)
HK$728 for one/ HK$1,188 for one including Masterclass and afternoon tea
BRUNCH
| Venue: | Tosca, Level 102, The Ritz-Carlton, Hong Kong |
| Time: | 11:30 am to 3 pm |
| Date: | Sunday, November 25, 2018 |
| Price: | HK$938 per guest with free-flowing Veuve Clicquot Yellow Label Brut
HK$1,388 per guest with free-flowing Ruinart Blanc de Blancs Brut or Rosé HK$2,688 per guest with free-flowing Louis Roederer Cristal 2009
|
AUTUMN SIPS
| Venue: | Ozone, Level 118, The Ritz-Carlton, Hong Kong |
| Time: | 6 pm to 12 am |
| Date: | November 22 – November 24, 2018 |
| Price: | Cocktails starting from HK$195
|
All prices are subject to 10% service charge. For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email at restaurantreservation.hk@ritzcarlton.com
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