Test Kitchen Hong Kong
158A Connaught Road West, Shop 3
Sai Ying Pun
Michelin-starred and multi-awarded Mark Moriaty, Mickael Viljanen and Graham Neville return to TEST KITCHEN in July
The San Pellegrino World Young Chef of the Year from 2015, Mark Moriarty, alongside two of Ireland’s finest chefs, Mickael Viljanen, the Finnish head chef at Dublin’s one Michelin-starred Greenhouse restaurant and Graham Neville from Dax restaurant, are to return to Test Kitchen in a new pop-up this July.
In the two years since their first visit, the trio have continued to win further public and critical acclaim. During the four-night pop-up in Hong Kong, their menu will celebrate seven courses of the very best dishes that have further cemented their reputation. Highlights include a delicate tartlet of whipped chicken liver crowned with decadent Hokkaido uni, as well as veal sweetbreads with confit shitake mushroom, 36-month aged parmesan and a sensational sweet garlic sabayon.
Mark Moriaty (below) can’t wait to return: “In the two years since I was last here, our cooking has continued to evolve – and, if we can say so, improve! We were wowed by the city and its produce last time and cannot wait for what should be a sensational four-night event.”
Tartlet of Whipped Chicken Liver and Hokkaido Uni
Saba Mackerel, Oyster, Fino Sherry
Cornue des Andes Tomato cooked for 9hours with Anise, Vanilla & Fennel, Oscietra Caviar
Celeriac & Hazelnut
Veal Sweetbreads, Confit Shitake, 36mth Aged Parmesar, Sweet Garlic Sabayon
Chocolate Delice, Praline, Yuzu, Coffee
Vine Peach & Lemon Verbena
***Please let us know if there is any allergies we should be aware of, unfortunately for this popup we won't be able to accomodate vegetarians and gluten free.
About the trio:
About Mark Moriarty:
Mark started cooking during his summer holidays at the Chart House in Dingle, Co Kerry, Ireland. While completing his degree in Culinary Arts at Dublin Institute of Technology he began working under Kevin Thornton at Thorntons Restaurant for two years. In 2012 he moved to The Greenhouse on Dawson St in Dublin and began working with Mikael Viljanen.
In 2013 he was named the Euro Toques Irish Young Chef of the Year at a ceremony at Google HQ in Dublin. After completing his degree in 2014 he set up the Culinary Counter pop up restaurant with fellow chef Ciaran Sweeney. In February 2015 he was crowned the San Pellegrino UK & Ireland Young chef of the Year at a ceremony in Harrods, London. Representing this region, and mentored by 3 Michelin starred Clare Smyth of Restaurant Gordon Ramsay, Mark went on to be crowned the San Pellegrino World Young Chef of the Year at a ceremony in Milan, Italy. He won by presenting his signature dish of ‘Celeriac baked in barley and fermented hay, cured and smoked celeriac, toasted hay tea’ to an esteemed jury including Massimo Bottura, Grant Achatz, Yannick Allenno and Joan Roca.
Mark’s food is classically based, simple and confident, presenting Irish food in a new way. As the San Pellegrino world young chef of the year, Mark brought his Irish cooking around the world. Since winning in 2015 he has cooked in London, Milan, Alta Badia, Melbourne, Sydney, Charleston, Singapore, Amalfi, Paris and Switzerland, Cape Town, Johannesburg, Milan, Dublin – and of course Hong Kong.
Since then he has been listed on the Forbes magazine 30under30 for innovation in the arts sector. In January 2017, Mark moved to Melbourne, Australia and has been working with Andrew McConnell at Cutler&Co restaurant. Mark was a speaker at this years Worlds 50 Best Restaurants event and has worked on projects with Peroni and Bord Bia; the Irish food board.
Mickael Viljanen was born 1981 in Stockholm, Sweden before moving to Finland in 1984. In 1996 he entered catering college in city of Pori on Finland’s west coast His first job took him to the “Palace Gourmet Helsinki” inn 1999. From 1999-2000 he worked in restaurants in Newcastle & London in the UK before moving to Ireland to work at the Hodson Bay Hotel. 2004 saw Mickael return to Finland to work at Restaurant PK in Pori. Returning to Ireland in 2007, he worked at The Tannery Restaurant, Dungarvan before taking up the position of head chef at Gregans Castle Hotel where he became Irish chef of the year in 2010 and 2011.
In 2012 he moved to Dublin to open The Greenhouse restaurant on Dublin’s Dawson Street. On the 16th of September, 2015 The Greenhouse was awarded its first Michelin Star, an honour it has retained ever since. In previous years, Mickael has won the Irish Food & Wine Chef of the year award twice as well as the Restaurants association of Ireland Chef of the year. He currently lives in Dublin.
Neville has won highly-coveted awards including Food and Wine Magazine’s Best Chef in Dublin and Best Chef overall in Ireland.
The McKenna’s Guide says, “Graham Neville’s cooking is like a conjuring game…it makes for beautiful, satisfying and engaging eating”.
A stellar career has taken him to the top ranks of Irish haute cuisine, but he began in the humble surrounds of DIT’s Culinary School at Cathal Brugha Street. After graduating, he travelled the world working in diverse locations from TRU restaurant and Les Nomades in Chicago, Heston Blumenthal’s Fat Duck in Bray, Le Caprice in London, to La Pyramide in Lyon.
In 2008 he took up the post of Head Chef at the newly opened Restaurant FortyOne where off-site he developed the kitchen’s own organic garden. Awarded for his innovative style with a plethora of accolades including the prestigious Food & Wine 2014 awards for Best Restaurant in Dublin, Best Chef in Dublin and Best Chef overall in Ireland.
Graham Neville is the current Commissioner General of Euro-Toques Ireland, the professional chef’s and food heritage organisation. A prestigious role previously held by Ross Lewis, Derry Clarke and Myrtle Allen. He recently has moved to Dax Restaurant in 2017, and has since won Georgina Campbell restaurant of the year in 2018.