Lan Kwai Fong Savoring Art Campaign has just kicked off recently by presenting exhibitions and art-inspired dishes and cocktails through the month of March 2016. There are sensational deals for diners under the Savoring Art Campaign with participating restaurants offering unique, innovative dishes and cocktails inspired by art as well as pop-up exhibitions by famous street artist Mr. Brainwash (Thierry Guetta), and contemporary artist Javier Martin in Lan Kwai Fong. Participating restaurants includes Azure Restaurant Slash Bar, Bread Street Kitchen, CÉ LA VI, Ciao Chow, FoFo by el Willy, Fovea, Jinjuu, Mercedes me Store, NUR (one Michelin-starred), Porterhouse by Laris, Sichuan House, and Townhouse.
David Laris has been behind a number of celebrated culinary concepts over the years. Poterhouse by Laris presents "Bringing to life still life in reverse, a proposition of scale, origins and product" is no regular steak dish among the ingredients used.
It features a miniature olive tree suspended in an agar gelatin and edible soil which represents the essence of man's obsession with food.
The Sichuan House presents <The Lagoon> - A cold, vinegar based dish. Cool and refreshing and inspired by the breeze on a tropical island by Chef Yu Hing Long who had worked at Hong Kong's major hotels and Chinese restaurants for almost 30 years.
Chef Yu continues to create new recipes, constantly reinventing typical dishes with new touches.
<The Pear of the Island> presented by Townhouse embodies the spirit of its east-meets-west philosophy. The Pearl of The Island features French oysters, Tom Yum Kung caviar, Japanese yuzu, squid ink, golden sugar and bonito.
The <Toasted Calamansi Cake> presented by CE LA VI is an airy, light lime-soaked cake. The tartness of the calamansi is cut through by the guava, resulting in mixed flavour profiles.
When the Codfish Walks to the Mountain takes its inspiration from the Italian concept of mari e monti "sea and mountain" with this surf and turf creation by Ciao Chow. Chef Simone Binachi is all about using fresh ingredients to create simple, healthy dishes.
His talents drew the attention of the likes of Uma Thurman and Quentin Tarantino, for whom he worked as a private chef.
Fovea presents the <Strawberry Prawns> with clean, fruity flavours by using just three ingredients to transformed into this arty dish.
The Modern Art kimbap uses kimbap as a blank canvas, red swirls by painter CY Twombly from Jinjuu showcases the grids of Mondrian and the monochromatic Ryman serve as inspiration in this dish.
Mercedes Me takes on the <Beetroot Tartare> uses fresh ingredients to create a colorful presentation.
Michelin Star restaurant NUR present The <Strawberry> dessert that is fresh, healthier take on the classic strawberries and cream dessert. The dish is part of the nine-course FEAST menu.
<Wagyu Beef Tenderloin> presented by Azure Restaurant Slash Bar is succulent, the juicy meat is perfectly balanced with crisp, fresh flavours.
For more information, please visit facebook.com/lankwaifonghongkong and http://www.californiatower.com/savouringart/