Test Kitchen Hong Kong 158A Connaught Road West - Shop 3 - Sa Ying Pun 00000 Hong Kong
TEST KITCHEN x BUTLER Presents
“THE EDIBLE TALES” Chapter One. CHOCOLATE. By CHEF RAY CHOI
“The Edible Tales”takes you on a journey of mouth-watering adventures throughout each Chapter, aiming to change your mind on various ingredient by magically creating a novel tasting menu accompanied by handpicked wines and top-end service team.
Our story begins with a globally indulged ingredient with an extensive history “Chocolate” many refer chocolate to a comfort food closely linked to sweet and desserts but in our Edible Tales chapter 1, chocolate becomes your all-embracing star of an entire dining experience.
Date: 16-18 April 2020
Seating: 7:00pm (Limited seats only)
6-Course Tasting Menu: $1280HKD
Wine Pairing: $580HKD
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.
“EDIBLE TALES”
CHAPTER ONE – CHOCOLATE
By Chef Ray Choi
FLOUR
◦ homemade focaccia ◦
◦ chocolate ◦ sea salt ◦ olive oil ◦
ROOTS
◦ root veggies ◦ hollandaise espuma ◦
◦ mushroom kombu chocolate powder ◦
LIVER
◦ sous vide foie gras ◦ mentsuyu ◦ walnut ◦
◦ dark chocolate garnish ◦ sherry onion ◦
SHELL
◦ spanish red prawn ◦ sundried tomatoes ◦
◦ blond dulcey chocolate crème fraiche risotto ◦
GRASS
◦ chocolate spice marinated us prime short rib ◦
◦ chimichurri ◦ shishito ◦ chocolate stout jus ◦
COCOA
◦ white chocolate malto ◦ chocolate tuile ◦
◦ cocoa nib foam ◦ warm baileys brownie ◦
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 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.
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 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