06/09/2013 - 13/10/2013 (7:30 pm - 11:00 pm)
you are not going to a restaurant.
and you are not eating in a private kitchen.
on this very night, you are not regular diners.
nothing is regular here as a matter of fact.
you are food and tea enthusiasts as much as we are. here dishes are shared and enjoyed over good conversations and in small and meaningful gatherings.
your moments will be remembered not by cameras and smartphones but the new friends you make, the different worlds you tap in, and the stories you hear about our food, our teas, and our chef’s journey before landing in plantation.
Graduating from Ecole Hoteliere de Paris and having worked as Executive Pasty Chef in Alain Ducasse’s Bistro Benoit in New York, Alex moved to Hong Kong three years ago in search for more exciting challenges in Asia. In this new city Alex consulted for restaurants including The Drawing room, Otto e mezzo Bombana and Gold by Harlan Goldstein and most recently set up Boulangerie Bistronomique with David Lai in Kennedy Town. Alex is currently Creative Chef for teakha and Plantation.
Alex’s cooking style is based on French techniques but very much influenced by his time spent in New York and Asia. His ethos, influenced by his training under Ducasse, is to highlight and respect the original taste of the ingredients.
Homemade Ciabatta/Olive oil
Mozzarella di Bufala/Tomatoes/Olive oil/Basil
Scallop Carpaccio/Yuzukoshō/Soy sauce/Frisee
Olive Chiffon Cake/Honey Cream/Osmanthus Syrup
NOTE: This dinner is by request only for parties 10 or above. Please email us to make a booking (firstname.lastname@example.org)
Online bookings are not available for this event.