Left to right: Rice flake crusted langoustine, Chef Joey Sergentakis and Chef Jason Au, Rose & watermelon petit gateau
(Hong Kong, 6th September 2018) – This October, CÉ LA VI is bringing together Chef Joey Sergentakis from its Singapore kitchen and Hong Kong home-grown culinary talent, Chef Jason Au coming to together to curate a special six-course dinner showcasing the best of modern Asian cuisine from the 2nd – 31st of October.
With over 30 years of collective and diversified experience, Chefs Joey and Jason blend their inspiration from international food scenes with bold and complex flavours to unveil modern Asian cuisine in CÉ LA VI’s stylish Central dining room.
The menu includes signature dishes, each Chef’s favourite products and fresh ingredients to deliver sharp and stylish autumnal dining. The set menu is priced at HK$688 per person for six courses.
The dining experience begins with Scallop, uni & oyster ceviche, served with water chestnuts, calamansi, and watermelon. This is a zesty and delicate palate cleanser, inspired by both chefs’ fascination with the effect of ravioli creating layers of fresh flavours.
Chef Joey’s favourite follows; Rice flake crusted langoustine with a pomelo salad and sour-spicy ginger reduction, cooked only very lightly so that the sweet and salty taste and soft texture of the shellfish remains.
The Lo soi poached foie gras is a creative take on a traditional Chinese broth found in dishes like Si Yau Gai. Served on a bed of braised lentils and hazelnuts, the foie gras is caramelized in pomegranate molasses, cutting into the richness of the meat.
Next, a Steamed garoupa with coriander dressing transports your taste buds to Vietnam, where Chef Joey fell in love with Bak Ha while eating a bowl of Cahn Chua. His take on the broth incorporates smoked and salted fish bones, tamarind, grilled lemongrass and fish sauce, balanced by the sweetness and acidity of a pineapple salad.
Korea’s most prized beef cut is the star of the next dish; the Slow roasted Hanwoo beef striploin, is served with pickled wasabi dressing and jumbo asparagus for extra crunch.
The menu set concludes with CÉ LA VI Singapore’s signature dessert, a deliciously pink Rose & watermelon petit gateau; layered with rich sponge cake, fresh watermelon and meringue with Valrhona 33% white chocolate cream.
To celebrate National Day and to kick-off October, on 1st October CÉ LA VI will serve this special menu with an additional two courses of King salmon tataki & smoked ikura served with crispy taro root and jalapeno coulis; and a sweet Chilled soup of chrysanthemum & pear. Priced at HK$888 per person.
Executive Chef Joey Sergentakis illustrious culinary adventure began through his family’s businesses in Brooklyn at the tender age of 16 before finding his calling in perfecting Asian flavours from some of the most progressive kitchens in Asia across Vietnam, Thailand, Shanghai, Japan, Malaysia, and Indonesia. Hong Kong’s Executive Chef, Jason Au cultivated an inherent passion for food in Nobu New York, Dubai and Beijing to name a few.
All prices are subject to 10% service charge.
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Issued by GHC Asia on behalf of CÉ LA VI Hong Kong
For media enquiries, kindly contact:
Kiki Fung | (+852) 2810 0532 | [email protected]
CÉ LA VI Hong Kong – 25/F California Tower, 30-32 D’Aguilar Street, Lan Kwai Fong, Central
Occupying the top 3 floors of the striking California Tower in Lan Kwai Fong, Central – CÉ LA VI is located in the heart of the city; offering a stunning open-air Sky Deck Bar with 360-degree views of Hong Kong’s iconic skyline, a pumping and stylish Club Lounge that leads the party scene – the place to see and be seen, as well as the acclaimed Modern Asian Cuisine Restaurant, headed by the passionate, home grown talent from Hong Kong Executive Chef Jason Au who brings a New York flair and style to the culinary offerings.
For more information or table reservations contact: +852 3700 2300
Or the Guest Relations Team on: [email protected]
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