There Can Be Only 1111

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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.

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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.

A collaboration between chef Will Leung and photographer Kelvin Yuen, 1111 ONES Restaurant & Lounge opens this month in central Hong Kong.

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.  

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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.

A collaboration between chef Will Leung and photographer Kelvin Yuen, 1111 ONES Restaurant & Lounge opens this month in central Hong Kong.

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. 

For more Wining & Dining inspiration click here.

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