Test Kitchen Hong Kong
158A Connaught Road West - Shop 3 - Sa Ying Pun
999077 Hong Kong

A SUBLIME TASTE OF SANTA MONICA AS NYESHA ARRINGTON HITS HONG KONG:

LOS ANGELES CHEF OF THE YEAR 2015 FROM EATER

LOS ANGELES TIMES-  BEST RESTAURANT FROM JONATHAN GOLD



Dates: 11th – 14th JuLY, 2019

Time: 7:00pm & 8:15pm seatings

Price: $1080 Menu | $480 Wine Pairing | $180 Corkage

Location: TEST KITCHEN, 158A Connaught Road West, Shop 3, Sai Ying Pun
 
Chef at the acclaimed Santa Monica restaurant Native, Nyesha Arrington’s accolades could hardly be more impressive.  She was formerly named by influential food platform Eater as Los Angeles’ chef of the year, while the late Jonathan Gold chose her restaurant Leona as one of the very best in the city.  As he said, “Her style has matured and focused, but the emphasis is the same. She is a chef whose food tastes like L.A.”



A graduate from the Culinary School at the Art Institute of California in Los Angeles, her talents have also graced US shows including Top Chef, Chef Hunter and Knife Fight, cementing her reputation.

Now the talented and acclaimed Arrington, a lifelong Angeleno with Korean and African-American, is bringing her love of the finest local produce – not to mention her innovative streak – to Hong Kong’s Test Kitchen in a four-night pop-up.



Her menu shows the global influences and flavors which have shaped her. A delicious mushroom bouillon is a mix of fresh and dried wild mushrooms, steeped with kombu and served as a tea.   Beet “Cheeks” are thrice-cooked garden, glazed with a mixture of vegetable stock and beet juice in a clever and inventive play on traditional beef cheeks, but instead celebrating the humble vegetable.

Meats are beautifully handled too, such as the fourth course of lightly cured duck breast duck breast, finished over an open flame, with a pink peppercorn compote featuring currants and accented with bitter orange.



Nyesha Arrington’s Menu

Amuse  Mushroom Bouillon

Ist Course  Uni. Tapioca. Lemon Essence

2nd Course  Beet “Cheeks”. Aliums. Sauce Vert

3rd Course  Bruleed Black Cod. Pink Peppercorn Au Poivre. Watercress

4th Course  Duck Breast. Pineapple. Currant. Mint

5th Course  “Steak & Eggs”

Intermezzo  Ginger.Turmeric.Basil

Dessert  Raspberry Tartlet. Creme Fraiche. Dragon Fruit



About Chef Nyesha Arrington:



Chef Nyesha Arrington has been in love with the kitchen since cooking alongside her Grandmother. Born in Southern California, Arrington was introduced early to diverse foods such as bulgogi, octopus, and homemade kimchi at a young age. These first stages of culinary experiences infinitely shape Arrington’s palate development and her ideas about cooking and culture. By integrating flavors and techniques from around the world, Arrington is able to create a global style that is both personal and unparalleled.



A graduate of the Art Institute of California in Los Angeles, Arrington has been praised by legendary Joel Robuchon; renowned French Chefs, Claude Le Tohic & Josiah Citrin. Pulitzer prize winning, the late, great Jonathan Gold put both of her restaurants in the “Best 101 of Los Angeles”, being quoted in the Los Angeles Times as saying, “Her food tastes like LA”.Arrington is celebrated for her advocacy of using farm fresh, local, and responsibly sourced ingredients and has been featured on the Los Angeles Times, Food & Wine, GQ, Cooking Channel, Essence Magazine, Life and Thyme, and Eater LA for her accomplishments in the culinary industry.



Partnerships with Facebook, Tastemade, Nike, PBS continue to advocate for her culinary vision for the world. Additionally, Arrington has headlined Austin Food & Wine, Los Angeles Food Bowl, Disney California Adventure®, New York Food & Wine Festival, and most recently was featured on the Cover of The Rachael Ray Everyday (March 2019) and Delta Airlines’ Sky Magazine (May 2018). Her greatest enthusiasm will always be cooking food for others creating “food the hug the soul.” Arrington continues to innovate by drawing from inspirations of her diverse cultural background and French-technique while maintaining her mission to spread the message of love through food using every plate as a new canvas of creation.



Vincent Mui, founder of Test Kitchen, commented:

“I’m super excited to welcome Nyesha to Test Kitchen. Her resume and experience speaks for itself as LA is one of the world’s toughest and most competitive dining scenes, but her work has constantly won critical and commercial acclaim. Diners will love her unique flavors in dishes like her brilliant “Steak’n’Eggs & Ketchup”. It’s a clever play on an American classic as she serves wagyu Tataki-style over pommes frites, then finishes it with preserved egg yolk and homemade ketchup. Hong Kong diners are in for a real and rare treat to try her food.”


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