Test Kitchen is a unique pop-up dining concept in Hong Kong that allows foodies to experience food designed to tantalize your taste buds by bring the best chefs from around the world.
As Test Kitchen goes from strength to strength and consolidates its new permanent home in Sai Ying Pun, it has announced that the next guest chef in August will be the winner of the S.Pellegrino Young Chef 2015, Irish chef Mark Moriarty.
S.Pellegrino Young Chef is a unique initiative created by the world-famous sparkling water, S.Pellegrino, to reaffirm its commitment to the promotion of emerging talents and to enhancing and diffusing fine dining culture across the globe.
Moriarty won last year’s competition with his signature dish of ‘Celeriac baked in barley and fermented hay, cured and smoked celeriac, toasted hay tea’ before an esteemed jury including Massimo Bottura, Grant Achatz, Yannick Alléno and Joan Roca, owner of the world’s number one restaurant in 2015.
The young Irishman has taken the culinary world by storm and, at the age of just 24, finds himself in demand around the world to showcase his skills. During the three-night pop-up in Hong Kong from 11th to 13th August, Moriarty’s menu will celebrate the very best of Irish produce over seven courses.
Highlights include the dish that won Mark last year’s prestigious S.Pellegrino Young Chef title, Celeriac baked in barley and hay with hazelnut – a take on the classic flavors of Guinness and one that reflects old Irish cookery. The celeriac is marinated in fermented barley and toasted hay before being baked in a salt crust, served with an emulsion of hazelnut and a sauce of raw celery juice.
Other equally-impressive dishes include a Royale of foie gras, apple, walnut, smoked eel. This is a rich custard of foie gras set and paired with sour apple, frozen foie, sweetened walnuts and smoked eel: a symphony of texture, temperature and richness.
Another notable Moriarty dish will draw inspiration from Hong Kong’s markets, namely Pigeon, Turnip cooked in Ponzu, Cabbage. The sweetness of the turnip paired with the acidity of the ponzu produces a sweet and sour pairing for the well-aged, gamey bird.
Vincent Mui, founder of Test Kitchen, is hugely excited to have Moriarty join as the project’s latest chef: “Mark is one of the most exciting young chefs around and we’re honored to have him cooking in Hong Kong. We’re most grateful to our partners at Sanpellegrino who have helped make this pop-up happen; one we know will resonate with Hong Kong gourmands and be sure to sell out quickly. As such, I urge you to purchase tickets as soon as possible!”
Moriarty himself is similarly excited to be hitting Hong Kong, along with two stellar chefs: “I’m delighted to be coming to Hong Kong to cook at Test Kitchen this August. Vincent and I met at a recent event and his pop-up philosophy fits perfectly with my own, so I am looking forward to bringing Irish cuisine to a new audience. I am also honoured to be able to bring two of Ireland’s most celebrated chefs to cook with me. Mickael Viljanen and Graham Neville will collaborate with me on a menu that showcases the best of modern Irish cuisine”
Dates: August 11, 12 and 13
Time: 7:00pm & 8:15pm Seating
Price: $1,580 HKD (includes wine pairing, all inclusive)
Location: 158A Connaught Road West, Shop 3, Sai Ying Pun