Hong Kong’s Landmark mall ups the culinary ante with the addition of three new restaurants.
We’ve often talked about choice being a good thing (provided you’re able to make decisions), especially when it comes to your lunch break or those oh-so-precious hours after work has finished. Adding to its existing selection of dining outlets, which include Amber, Kiyoka, BaseHall and three-Michelin-star 8 ½ Otto e Mezzo Bombana, Landmark has opened three new restaurants and has a series of intriguing popups planned.
Set to open in Alexandra House this winter, Black Sheep Restaurants will unveil its first Sichuan culinary concept, Grand Majestic Sichuan. A glamorous dining palace that harkens back to the luxurious restaurants of mid-century Hong Kong, Grand Majestic Sichuan will serve up favourite Sichuan classics in a striking, stylish setting.
As one of the eight great cuisines of China and known for its fiery flavours with refined techniques, the restaurant aims to honour the prestige and history of Sichuan cuisine by bringing back the grandeur and ceremony of Hong Kong’s dining heyday.
Moxie is the third addition to Shane Osborn’s The Arcane Collective, and follows in the footsteps of sister restaurants Arcane and Cornerstone with sustainable sourcing and quality produce with farm-to-table methods. Focusing on ingredient-driven, unpretentious plates, the restaurant invites guests to rethink their relationship with food, their health and their local environment.
Helming the kitchen is Head Chef and Arcane veteran Michael Smith, who brings a vegetable-centric menu that includes locally grown produce and sustainably sourced seafood. Available for breakfast, lunch and dinner, Moxie is headlined with dishes like Three Grain Mapo Tofu; Seared Fremantle Octopus with Broccolini; Fresh Burrata and Salsa Verde; and Pavlova.
Finally, new from the group behind two Michelin-starred ÉPURE and Arbor is Ami and Wood Ear, a ‘fine bistronomie’ concept offering two distinct dining experiences under one roof. Modelled on approachable fine dining with a Parisian slant, Ami presents both an all-day à la carte menu of elevated French dishes as well as an exclusive seasonal tasting menu informed by the best ingredients of the season. Highlights of the menu, created by Executive Chef Nicolas Boutin include Heritage Beef Tartare, Challans Duck Breast, and decadent 64% Chocolate ‘Concorde’ Cake with a whisky infusion.
Adjacent to Ami, Wood Ear lends itself to a creative interpretation of elegant bar fare, as conceived by chef Nicolas Boutin. Hungry diners can tuck into Croque monsieur, the Heritage beef croque burger; and duck rillettes while diving into a 400-label-strong whisky collection that spotlights rare labels from Scotland and Japan.
The ‘Whisky Journey’ tasting experience invites patrons to enjoy a curated whisky tasting experience of single malts and vintage blends, while the bar shakes up a wide range of well-balanced whisky cocktails.
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