“LOCAL INGREDIENT CHALLENGE” BY CHEF DEVON HOU (TEST KITCHEN) & CHEF RAY CHOI (BUTLER)
Test Kitchen Hong Kong
Thu 19 Mar 19.00 - Sat 21 Mar 23.30
Test Kitchen Hong Kong 158A Connaught Road West - Shop 3 - Sa Ying Pun 00000 Hong Kong
After our successful SERIES #1 4-hands dining experience called “IF WE WERE IN CHARGE”
SERIES #2 brings another fascinating topic to the Test Kitchen dining table in the form of our “LOCAL INGREDIENT CHALLENGE”
Running March 19-21, two leading local chefs will challenge each other in supporting local farmers, choosing and hand-picking each others main ingredients to create a dish celebrating truly local Hong Kong flavours.
Date: 19-21 March 2020
Seating: 7:00pm & 8:30pm
6-Course Menu: $980HKD
Wine Pairing: $480HKD
Exclusive Non-Alcoholic Pairing: $380HKD
Given technology and the convenience of online shopping, Series #2 not only challenges the chefs’ skills and knowledge of local cuisine, but also focuses on local Hong Kong ingredients that are sourced with passion truly tell the story of the producer and their unique Hong Kong terroir.
Learn more about local farming and heritage ingredients and areas in our exclusive six-course tasting menu, only available for a limited period.
“LOCAL INGREDIENT CHALLENGE”
Try this ingredient I picked for you
Chef Devon x Chef Ray
①
LOOFAH x NOSTOC
◦ mushroom ◦ seaweed ◦ tuile ◦
西區副食品批發市場Western Wholesale Food Market
Western Wholesale Food Market is one of four government wholesale food markets in Hong Kong, tucked away amidst Shek Tong Tsui in western Hong Kong Island. There are many hidden gems at the market on Fung Mat Road where you simply register and walk into a vast range of local and imported produce from 133 fruit and vegetable stalls, ranging from loofah (絲瓜) to the seaweed-like nostoc (發菜).
On Des Voeux Road West, nicknamed “Dried Seafood Street”, about 200 shops have provided Hong Kong families with their banquet staples for almost half a century.
The shops also spill over onto neighbouring Wing Lok Street and Bonham Strand West in Sheung Wan.
From 8am to 5pm, locals come to bargain with vendors they have known since childhood; stiff paper boxes full of dried seafood are carried onto minivans; and curious tourists take photos of the strange fish, molluscs and other sea life, alongside sacks full of herbs, and snakes displayed in glass jars.
The Market’s rich history began in the 19th century, harking back to Hong Kong’s origins as a fishing village. Aberdeen Harbour has always served as an important fishing port and is home to generations of fishermen. Over the years, the Market’s popularity grew.
The trading of live fish is one of the Market’s distinguishing features and particularly in pre-dawn hours, the place is a hive of activity as buyers select fish from sellers and fishermen unload their catch. Speed is key to preserve freshness.
④
HAWTHORN DUCK x SHANGHAI NOODLE
◦ duck breast ◦ confit leg ◦ spice chutney ◦
陳明記粉麵 Chan Ming Kee
Established in 1920, the oldest noodle factory in the area celebrates their centenary this year, marking three generations of traditional authentic noodle making methods that have made them a favourite amongst locals. Located in the heart of Hong Kong’s classic “Kowloon City” food scene around Kai Tak Road, Chan Ming Kee specialize in a large variety of local handmade noodles ranging from classics like traditional egg noodle, abalone noodle to spinach noodle, amongst many other types of local produce.
⑤
KOWLOON CITY BEEF x TAI WAI BEER
◦ beef neck ◦ beer jus ◦ umami cauliflower ◦
大圍啤 Tai Wai Beer
Three years ago, having studied the art of beermaking art through books and YouTube videos, Henry Wu and Wendy Tai brewed their first batch of pilsner at home, leaving their apartment smelling like Vitasoy’s malted soybean milk and hops in the process.
Through experience, they realised that flavours ccome from different types of yeast, malt and hops. The major differences between commercial and craft brews are the depth of flavour, variety of styles and the complexity as brew-masters pour their soul into creating a unique brew, a work of art to be admired. Ad they say, “There isn’t ever a bad beer, it’s just down to whether or not the beer suits your taste.”
Last year, Tai Wai Beer was launched, aiming to make beers that even non-beer drinkers would enjoy.
⑥
IRON BUDDHA x KUMQUAT
◦ ice cream ◦ crème brulee ◦ crumble ◦
茶藝樂園 The Best Tea House
The Best Tea House was established in 1988 by Mr. Kowk Yee Chan, a famous tea specialist in Hong Kong. They promote the art of Chinese tea testing and stock the “1988′ PUERH Tea Cake” which is well-known by all the Puerh tea lovers, while they also specialize in selling high-quality Chinese Tea and tea sets. Their high-grade Aged or New Puerh Cake, Oolong Tea, White Tea and Green Tea are most welcomed by customers. Since 1993, Master Chan has organized tea courses to introduce Chinese Tea culture, thereby helping to promote a healthy diet. In 1996, a retail network was setup in Vancouver, Canada, so people all over the world can enjoy the high quality Chinese Tea from The Best Tea House.
BONUS
HK FARM MILK x SAGO
◦ secret beverage ◦
農場鮮奶有限公司 Farm Milk Company Limited
Farm Milk has 30 years of experience providing the freshest dairy milk in Hong Kong and started in Lui Kung Tin, Yuen Long with their first Holstein cattle farm. In the 80’s, they were one of the biggest milk suppliers in Hong Kong providing raw milk to manufacturers for local milk brands, before they started Farm Milk Company Limited to bring the freshest milk to Hong Kong, a core principle they stick to today.
ABOUT OUR CHEFS:
About Chef Ray Choi:
Born and raised in Hong Kong, Ray Choi began his career in 2005 as a young chef at The Hong Kong Jockey Club Derby Kitchen before furthering his culinary skills and passion at Michelin-starred restaurants including Mandarin Oriental Bar & Grill and L’atelier de Joël Robuchon
Eventually In 2012, Ray found his long-term mentor in Chef Vicky Lau at Tate Dining Room. Helping her to gain the firsttMichelin Star at Tate, Ray naturally valued the achievement and relationship enormously and worked there for six years, rising to the position of Head Sous Chef.
To further his culinary portfolio he later joined Arbor Restaurant as Sous Chef to Chef Eric Räty for one year, while Arbor moved up from one to two Michelin stars that very same year.
Unable to refrain from widening his inspiration, knowledge and technique of various cuisines, Ray continues to embark on his pursuit of culinary excellence worldwide, training in kitchens including from La Cime in Osaka, Japan to Restaurant Relae in Copenhagen, Denmark.
Today Chef Ray Choi leads a kitchen team of 20 at Butler Hong Kong, where he fully displays his own culinary creativity and characteristics. Every event is a unique display of excellence, sensational flavours and textures, featuring the use of premium hand-picked ingredients. Combined with creative presentation, this approach has allowed his work at Butler to make them Asia’s premium caterer of choice in bespoke events for some of the world’s top luxury brands.
About Chef Devon Hou:
Chef Devon Hou’s 15-year culinary career started with three years at Amber in the Landmark Mandarin Oriental. She was a sous chef as part of the opening team at Tate Dining Room for nearly 4 years, during which time the restaurant received a Michelin star. She also worked in Michelin-starred restaurants including London’s famed Goring Hotel, Hong Kong’s L’Atelier de Joël Robuchon, Café Grey Deluxe and more. Further time in London as Chef de cuisine of renowned tapas restaurant Camino kindled her love for Spanish cuisine and ingredients, as did her travels around Europe.
In addition to being an integral part of the collection of popup series in Test Kitchen, Chef Devon also has hosted 6 of her own popup dinner series, and also curates our bespoke private dining experiences across the board. Drawing inspirations from ingredients we see day to day in Hong Kong markets, as well as all the overseas chefs who cooked in Test Kitchen bringing unique flavours and sometimes techniques that come into play in making each menu she created truly unique. About Test Kitchen
Test Kitchen is a pop-up dining movement in Hong Kong. Situated in Sai Ying Pun, the menus are ever changing to showcase up-and-coming chefs from across the world. Whether diners come alone, in pairs, or in groups, they all come to share their passion and love for food. #testkitchenhk