Join Michelin-Starred Chefs In Hong Kong For Test Kitchen Pop-Up

23 Jul 2018
2 min read
Foodies, mark your calendar for this exciting event.

Taking place to showcase the best of Dublin’s dining, The San Pellegrino World Young Chef of the Year from 2015, Mark Moriarty, alongside two of Ireland’s finest chefs, Mickael Viljanen, the Finnish head chef at Dublin’s one Michelin-starred Greenhouse restaurant and Graham Neville from Dax restaurant, are set to return to the Test Kitchen in Hong Kong for a brand new pop-up this July.

In the two years since their first visit to the Asian venue, the trio have continued to win further public and critical acclaim. During the four-night pop-up in Hong Kong, their special menu will celebrate seven courses of the very best dishes that have further cemented their reputation.

Founded by Vincent Mui, Test Kitchen excels at providing guests with unique dining experiences in unexpected places. They provide a platform showcasing international chefs brought in to try out their dishes on Hong Kong’s taste buds. Their current location is Warehouses on West in Sai Ying Pun –  where they are set to host the delectable pop-up feast.

Highlights include a delicate tartlet of whipped chicken liver crowned with decadent Hokkaido uni, as well as veal sweetbreads with confit shitake mushroom, 36-month aged parmesan and a sensational sweet garlic sabayon.

Mark Moriarty told us: “In the two years since I was last here, our cooking has continued to evolve – and, if we can say so, improve! We were wowed by the city and its produce last time and cannot wait for what should be a sensational four-night event.”

The Menu
• Tartlet of Whipped Chicken Liver and Hokkaido Uni
• Saba Mackerel, Oyster, Fino Sherry
• Cornue des Andes Tomato cooked for 9hours with Anise, Vanilla & Fennel, Oscietra Caviar
• Celeriac & Hazelnut
• Veal Sweetbreads, Confit Shitake, 36mth Aged Parmesan, Sweet Garlic Sabayon
• Chocolate Delice, Praline, Yuzu, Coffee
• Vine Peach & Lemon Verbena

Make it happen
When: 25-28 July 2018
How: Starting from $1,180 per person. Click here to make a booking