One of the best meals I had in 2015 was at@theclovecluband it was that exceptional experience that made me determined to bring his food to#HongKong.
These were the words of Richard Ekkebus recently when he took to social media to announce the exclusive three-night pop-up of The Clove Club at Amber in HK. With a strong desire to explore world cuisines, Ekkebus knows how to producetime-honoured dishes with a modern twist. It is for this reason that asCulinary Director at The Landmark Mandarin Oriental, Hong Kong, overseeing all cuisine at one of the city’s most luxurious and distinctive five-star hotels. Under Richard’s supervision and guidance, Amber, the hotel’s modern French restaurant was, for the sixth consecutive year, awarded two Michelin stars by the Michelin Guide for Hong Kong and Macau 2014.
The idea of working from asolid foundation of classic dishes, made with superior produceand acontemporary and light feel, is not dissimilar to that of Isaac McHale.Scotland-born chef Isaac McHale started his career at a fish-mongers at fourteen years. He forms one third of the Young Turks, a London-based trio of chefs that share a food philosophy, using well-sourced British ingredients and foraged foods to create clean and flavourful dishes. He is the Head Chef of East London restaurant Clove Club, which focuses on British produce and putting vegetables at the forefront of dishes.
He went on to say, “Do not miss out on the unconventional dishes created by Scottish#chef& owner#IsaacMcHale@its_isaacof The Clove Club, which won the Highest New Entry Award on@theworlds50bestRestaurants 2016 list!”. This makes reference to the fact that Chef McHale’s cuisine reflects the experiences that have taken him through prestigious kitchens around the world.
Working in restaurants in Glasgow, Isaac gained the bulk of his experience completing internships with Tom Aikens, René Redzepi andMark Best and working for six years at Ledbury. Although short, the lasting effect of his time at Noma is prominent in his current cuisine, indulging in organic ingredients and natural aesthetics.
Chef Mchale will be introducingtasting menus at the pop-up whichfeaturesignature dishes such as his buttermilk fried chicken and pine salt, raw sea bream, plum stone vinegar & horseradish; chestnut and oyster broth with wild Scottish seaweeds & Petrossian Caviar.
Taking place over three nights from24–26 October 2016, this is set to be an unmissable collaboration.
Menu highlights can be found below as well as further information for the event.
Snacks
Buttermilk fried chicken & pine salt;Grouse Sausage roll & greengage ketchup;Haggis buns;Green bean and sheeps milk yoghurt tartlets with hazelnut.
Served with R&L Legras grand cru blanc de blancs
Menu
Goats milk cream, orange, fresh almond & seaweed |Cold infused sencha tea
Raw sea bream, plum stone vinegar & horseradish |2013 Oremus, Tokaji Dry Mandolas – Tokaji, Hungary
Raw orkney scallop, autumn truffle, hazelnut & mandarin |2013 Marco de Bartoli ‘Pietra Nera’ – Sicily, Italy
Chestnut and oyster broth with wild Scottish seaweeds & Petrossian Caviar Sourdough bread, butter & Clove Club cured meats. |NV Lustau, Amontillado Sherry – Jerez, Spain
Monkfish roast in malted barley oil, green tomato juice, blackcurrant leaf oil & baked aubergine |2011 Couly-Dutheil Chinon ‘Clos de l’Echo’ – Loire, France
Dry-aged Challans Duck in 3 servings.Breast with fermented red cabbage puree & chioggia beetroot Consomme with morel, ginger & hundred year old madeira Blood pancake with duck leg. Smoked sausage with caraway & prune |2012 Rossignol-Trapet Gevrey Chambertin Vieilles Vignes – Burgundy, France
Amalfi Lemonade with sudachi & kabosu, Sarawak pepper ice cream |2015 Prunotto, Moscato d’Asti – Piedmont, Italy
Coffee or Tea |With Chocolate caramels & peated barley buns to finish
Please call +852 2132 0114 or emailfor enquiries and reservations.
Mandarin Oriental
15 Queen’s Road Central
Hong Kong
+852 2132 0188