Sep 29, 2005|
There is something special about dining at a chef’s table, especially one located in a world-class kitchen. You can watch the cooks in action, smell the wonderful aromas and witness the process of fine dining from start to finish. More than just a meal, a chef’s table sets the interaction quotient on high, as you chat, wine and dine with the creative geniuses themselves an arm’s length away from the action of a kitchen in high gear.
InterContinental Hong Kong, 18 Salisbury Rd., Tsim Sha Tsui, 2313-2256
Sleek, chic and sexy, Spoon is notable for its almost-open kitchen, separated from the restaurant only by a floor-to-ceiling window. Diners at the chef’s table get to venture through the looking glass and into the kitchen itself, for a chef’s-eye view of the kitchen, wine cellar and the entire restaurant. The chef’s table seats up to six and is looked after personally by executive chef Tjaco van Eijken, who arranges and prepares a meal in line with your tastes.
The Bottom Line: The sexy Spoon menu of six to eight courses costs from $6,000. Reservations essential.
Mezzanine Level, Kowloon Shangri-La, 64 Mody Rd., Tsim Sha Tsui, 2733 8901
Fresh and light are the buzzwords at new Italian restaurant Angelini’s (in the former Margaux location), a concept that takes in the food, the contemporary decor and even the crisp waiters uniforms. The idea is to offer a modern take on authentic Italian dining while retaining the traditional flavors of the dishes. Want a closer view of how that’s achieved? Book the chef’s table, placed in the kitchen with a view of the beech oven and presided over by chef Massimo Iarossi, who brings more than a decade of experience direct from the oven to your plate. It’s a fascinating, yet intimate dining experience.
The Bottom Line: Unlike most chef’s tables, there is no minimum set charge at Angelini’s; instead Iarossi will make suggestions on the day, or you can call ahead to make specific requests. Open daily, noon-3pm and 6:30pm-11pm
2075, Podium Level 2, IFC Mall, 8 Finance St., Central, 2805-0566
Instead of being in the kitchen, the chef’s table at Harlan’s is hidden away in a cozy private room at the back of the long restaurant, with a window onto the kitchen, and another onto a stunning harbor view. On the other walls are pictures of chef and owner Harlan Goldstein and his celebrity clientele. Goldstein has already established a reputation for accommodating diners’ requests, a policy that is taken a step further at the chef’s table, where he produces a personalized meal right in front of his guests.
The Bottom Line: There is a minimum charge of $12,000 (excluding drinks) for six to seven courses, and the table can seat up to 13 people. Open daily 11:30am-12:30pm (last orders 10:30pm).
The Peninsula, Salisbury Rd., Tsim Sha Tsui, 2315-3171
Discreet, classy and very French, Gaddi’s has secured an impeccable reputation over the past half-century for top-quality food and ambiance. Its chef’s table is in the kitchen itself, with a front-row view of chef David Goodridge as he prepares gourmet French cuisine. Choose your own theme, or ask the chef for recommendations - either way, this is sure to be one meal you won’t forget.
The Bottom Line: The lunch menu is $688 per person for three courses. There are two options for dinner: five courses at $1,388 per person, or 10 courses at $1,988 per person. Open daily, noon-3pm and 7pm-11pm. Reservations essential.
UG/F, 38 Ice House St., Central, 2850-8371
Self-proclaimed rock 'n' roll chef Alvin Leung keeps diners entertained at his chef’s table in the kitchen at BO Innovation. With his cooks wearing sunglasses, they wind up looking more like rock stars than chefs, but that's all part of the philosophy of breaking down barriers between diners and the kitchen. Leung, who used to do Japanese fusion at the much smaller Bo Innoseki is now operating in the big leagues, and says his innovative, inventive cuisine is inspired by superstar chefs to make modern cuisine with an Asian twist. He talks diners through each dish in a special set menu that includes a seemingly endless round of different sampler-sized dishes.
The Bottom Line: $880 per person, for a maximum of nine people. The set menu includes 12-14 taster dishes. Open Mon- Fri noon-2:30 pm, 7pm-midnight (last orders 9:30pm). Dinner only on Sat, closed Sun.