A collaboration between chef Will Leung and photographer Kelvin Yuen, 1111 ONES Restaurant & Lounge opens this month in central Hong Kong.
Chefs take their inspiration from myriad sources, from the produce of far-off lands, and their culinary mentors, to the aromas and traditions of their home kitchen. In an intriguing new collaboration, new On Lan Street eatery 1111 ONES Restaurant & Lounge sees the modern Cantonese cuisine of Chef Will Leung take its cues from the landscape photography of Kelvin Yuen across six and eight-course seasonal menus.
Named for a powerful universal number thought to have connotations of new beginnings and future fortunes, the tranquil 2,400 square-foot venue comprises 35-seats and will open for lunch and dinner.
Each dish has been intricately-designed and is presented in a contemporary yet soothing space by designer Myron Kwan that pays homage to Arizona’s Antelope Canyon with bespoke furniture, intricate hanging light fixtures, and ombré tones of tawny, cinnamon, and caramel.
Highlights of the new restaurant’s menu, which showcases local Hong Kong produce and producers, include King Crab – inspired by the photo Magical Night – combining bamboo shoots, black fungus, ja choy (pickles typically used in local dishes), and huadiao wine topped with either salmon roe, Kristal caviar or uni, depending on the season; Croquette – inspired by Burst, taken in Indonesia – a dish reminiscent of beef rendang complemented with a subtle chili sauce; and Lobster – inspired by the photo Mars – starring locally-grown soft shell lobster with Japanese satsuma mandarin jelly and konjac on the side.
Also, look out for Black Angus Beef – inspired by image 1111 – is served with American carrots poached in Hong Kong milk tea; Bird’s Nest Dew – inspired by The Gem taken in Argentina – with bird’s nest, coconut, and mango dew; and Dark Earl Grey – inspired by Chill – made with dark chocolate, earl grey, and mei kuei lu chiew in a combination that’s sweet and savoury, soft and crunchy.
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