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HONG KONG Chefs Devon Hou, Jimmy Wong with Mixologist Wallace Lau at next TEST KITCHEN pop-up series

***Please note that the price includes a mandatory cocktail or non-alcoholic cocktail pairing. Kindly choose one of the options during the check out process in order to inform the Test Kitchen team. If you wish to bring your own wine, please choose corkage for 100 HKD***

Hong Kong’s original culinary pop-up, Test Kitchen focuses next on two local chefs and an acclaimed young mixologist with a special two-night-only pop-up series. Featuring the talented and globally-experienced chefs Devon Hou and Jimmy Wong, along with mixologist Wallace Lau, their 9-course tasting menu with both options on cocktails and non-alcoholic cocktail pairings will be the next to surprise and delight Hong Kong’s diners.

Both chefs honed their skills in some of Hong Kong’s finest restaurants, including Amber, L’Atelier de Joël Robuchon, Tate Dining Room and Felix at The Peninsula. Both also spent years in Europe, working in some of London’s most prestigious restaurants, notably the Spanish tapas specialists, Camino.   Camino is the inspiration behind their forthcoming menu at Test Kitchen, where they use their skills, technique and innovation learnt in one of Europe’s best contemporary tapas restaurants, to deliver a remarkable menu that is sure to delight local diners.

As Devon Hou explains, ‘We worked at Camino as chef de cuisine and head chef, learning everything about Spanish cuisine and ingredients. Here at Test Kitchen we want to combine the local Hong Kong touches with this Spanish concept to make a unique menu for our pop-up. From the welcome drink to dessert, our menu features both local and Spanish ingredients, presented tapas style.”

Jimmy Wong said: “I grew up in a classic Hong Kong family, where my mom took care of me and my elder brother, cooking every meal for us every single day.  She is a very good cook and always tried to cook something different, so this influenced me when I started my career. I’ve worked in a variety of Michelin-starred restaurants in Hong Kong and London, experiences that enriched my knowledge and developed my career, helping me explore different cuisines and making me the chef I am now.”

Likewise with Wallace Lau, winner of Diageo Reserve Hong Kong 2014 Bartender of the Year. He has curated both a alcoholic and non-alcoholic pairings to go with the 9-course menu that chefs Devon and Jimmy have created.  Wallace is excited at the prospect: “Working to pair drinks with this exciting, innovative menu is a fascinating project, as it calls on both European and Asian flavors and concepts. I can’t wait to see the reactions of diners to the unique, multi-layered creations.”


About the 9 COURSE MENU

Spanish Red prawn / Rosolio-玫瑰露 / Lotus roots / Squid powder

Croquettes / Cured meat-臘味

Anchovy /Smoked Aubergine / Cristal bread / Fried dace with salted black paste-豆豉鯪魚

Sangria / Watermelon / Salted Plum-話梅

Threadfin / Ajo blanco / Black Moss-發菜

Mocillia pasta fregola / Sweet potato chip

Pork secreto / Red yeast rice sauce-紅菊 / Carrot tahini / Pork skin / Prune

Shredded chicken-手撕雞 / Sherry paprika oil / Paella / Sesame

Torijai toast-排包西多 / Px sherry / Café bonbon

About the Cocktails and Non-Alcoholic Cocktails


Ford & Tonic 
Ford Gin, East Imperial Yuzu Tonic


Clarified Milk Punch
Dark Spirits Blend, Mixed Spicy, Oolong Tea, Pineapple, Lemon, Washed With Fresh Milk

Cheese Milk Cap Oolong Martini 
Vodka, Apple, Lemon, Cold Brew Oolong Tea, Rock Sugar Syrup, Cheese Milk Cap


Garden & Tonic 
Seedlip Garden 108 / East Imperial Yuzu Tonic

Non-Alcoholic Beer

Hibiscus Buck 
Ginger Vinegar, East Imperial Mombasa Ginger Beer

Cheese Milk Cap Oolong Martini 
Apple, Lemon, Cold Brew Oolong Tea, Rock Sugar Syrup, Cheese Milk Cap

About the Chefs


Devon Hou 
Devon Hou, 32, started her culinary career in Amber at the Mandarin Oriental, Hong Kong, where she spent more than three years. Her 13-year career as a chef has included different restaurants including Tate dining room and bar which received a Michelin star just six months after opening. She worked in Michelin-starred restaurants in London’s Goring Hotel as well as L’atelier de Joël Robuchon, Mandarin Grill + Bar, Mandarin Oriental Hotel, Café Grey Deluxe, The Upper House, and more.

Jimmy Wong
Jimmy Wong Chi Kit has just moved back to Hong Kong after an extensive period in London where he was head chef at the very respected Camino. With fifteen years in the industry, he remains full of passion for cooking, especially excited to create dishes by using produce from local markets, combining the spirit from different cuisines.

About the mixologist

Wallace Lau
Wallace’s career started in 2010 when his passion for drinks guide him to work with some of the best in the field including Diageo Reserve Hong Kong 2013 Bartender of the Year Ricky Liau. Humble and grateful, he attributes his success today to the mentorship he received from these influential figures.  Wallace’s career began to flourish when he joined Angel’s Share in 2012, training under Les Vergers Boiron Hong Kong 2013’s Champion in Pairing Bryan Chan. A year later, he trained under Wyndham the 4th’s John Ng and former champion Ricky Liau.

In the short span of just 4 years, he worked his way into becoming an expert himself in the art of mixology, and in 2013, joined his first Diageo Reserve World Class. Although coming in 3rd at the National Final, Wallace did not give up, and his steadfast determination led him to realize his dream this year when he won the title of Diageo Reserve Hong Kong 2014 Bartender of the Year.  A member of WooNow, Wallace is dedicated to elevating the drinking culture of Hong Kong and the bartending profession.