A STARRY CULINARY ENCOUNTER AT THE RITZ-CARLTON, HONG KONG

The glitz and glamour of the highly sought-after Michelin stars will be bestowed upon Tosca and Tin Lung Heen for an exclusive culinary encounter where guests can opt for innovative European gourmet prepared by three-Michelin-starred guest chef Andreas Caminada or superlative French gastronomy created by the celebrated Taiwanese chef Lanshu Chen, the first Asian female Grand Chef of Relais & Châteaux. Two equally exceptional menus worthy of a special journey will be served high above the sky to delight every gourmand.

Swiss-born chef and restaurateur, Andreas Caminada is often referred to as the youngest three-starred chef in Europe and the Swiss star chef par excellence. His impressively artsy and inventive approach to European cuisine made his restaurant Schloss Schauenstein rank 42 in “The World’s 50 Best Restaurants” in 2014, with a succession of three Michelin stars since 2010 as well as 19 points in GaultMillau. Spending his childhood in the beautiful mountains and valleys of Graubünden, Chef Caminada’s cooking philosophy is firmly rooted in the belief that respect for the ingredients is the key to great cooking. He said, “Every ingredient on the plate plays a specific role and is arranged in a way that all senses are stimulated”. On November 7 and 8, Chef Caminada will present a sensory journey at Tosca, with exquisite lunch and dinner menus showcasing the very best of his acclaimed creations. Priced at HK$680 per person, the 4-course lunch menu will take guests on a delightful journey to Chef Caminada’s culinary world. 6 and 7-course dinner menu are priced at HK$2,780 and HK$2,980 respectively, exuding perfection and versatility of culinary arts. Highlights of the menu include “Mackerel with avocado and radish”, “Potato crème brûlée with Alba truffle and nut butter” and “Soufflé with blueberry, curd cheese and verbene”. For full menus, as below

Guest Chef Andreas Caminada Lunch Menu
Date: November 7-8, 2014
Time: 12:00noon to 2:30pm
Mackerel with avocado and radish
* * *
Potato Crème brûlée with Alba truffle and nut butter
* * *
Pigeon with pear and celery
* * *
Soufflé with blueberry, curd cheese and verbene
* * *
Friandises
4 courses HK$680 per person/ HK$800 per person with wine pairingAll prices are in HK$ and subject to 10% service charge

French cuisine connoisseurs should look no further than the 6-course lunch menu and 8-course dinner menu presented by Chef Lanshu Chen at Tin Lung Heen’s private dining rooms from November 6 to 8, at HK$988 per person and HK$1,888 per person respectively. Honing her craft in the Michelin-starred restaurants namely Les Ambassadeurs, Relaisd’Auteuil, The French Laundry and more under the guidance of world-class chefs Jean-François Piège, Patrick Pignol and Pierre Hermé, Chef Chen reaped tremendous recognition in the culinary world. Never resting on her glories, Chef Chen opened restaurant Le Moût in Taiwan and was named Grand Chef of Relais & Châteaux in 2011. With a vision of serving the most refined French cuisine in Taiwan, Chef Chen sums up her culinary philosophy in one simple statement, “The beauty of cooking is about finding the best match of flavors and textures”. In her lovingly presented degustation menu, every dish shines through individually while being a perfect complement to the next dish, making the whole dining experience harmonious and complete. Reflecting Chef Chen’s strong aesthetic sense and love for detail, dishes of special note include “Slow cooked beef tongue with jerky, corn consomme and almond tofu”, “Oyster and pearl with lemon butter and turnip” and “Maine lobster with cauliflower, Makauy peppercorn and Pomelo”. For full menus, please refer as below:

Guest Chef Lanshu Chen Lunch MenuDate: November 6-8, 2014
Time: 12:00noon to 2:30pm (Nov 6-7, 2014) /
11:30am to 3:00pm (Nov 8, 2014)
Foie gras royal with Marsala, coffee and “lemon chip”
* * *
Crab on Pain Perdu with pickled pearl onion, rouille and shellfish jus
* * *
Free ranch egg with Alba white truffle, cauliflower and Makauy peppercorn
* * *
Slow cooked beef tongue with jerky, corn consomme and almond tofu
* * *
Wagyu tenderloin with baby turnip, lemon, oxtail and bone marrow
* * *
Arashiyama Autumn – Sweet potato, shochu, yuzu and persimmon
6 courses HK$988 per personAll prices are in HK$ and subject to 10% service charge

Guest Chef Lanshu Chen Dinner MenuDate: November 6-8, 2014
Time: 6:00pm to 10:30pm
Foie gras royal with Marsala, coffee and “lemon chip”
* * *
Oyster and pearl with lemon butter and turnip
* * *
Salmon Trout with baby carrot, tabouleh and parsley jus
* * *
Maine lobster with cauliflower, Makauy peppercorn and Pomelo
* * *
Poached pourlard’s breast with Alba white truffle, basil and pumpkin
* * *
Pigeon with Yilan style cured pork liver, chanterelles and Lapsang Souchong Tea
* * *
Green Grape with bitter almond and melon
* * *
Arashiyama Autumn – Sweet potato, shochu, yuzu and persimmon
8courses HK$1,888 per personAll prices are in HK$ and subject to 10% service charge

For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email [email protected].

Chef Andreas Caminada

Chef Andreas Caminada grew up in Sagogn and completed his apprenticeship at Hotel Signina in Laax.  He then held key positions at top restaurants in Switzerland and neighboring countries, namely Hotel Walserhof in Klosters, Bareiss in Baiersbronn and Wiesengrund Inn in Uetikon-on-the-Lake.  In 2003, he opened a restaurant, Schloss Schauenstein, in a beautiful 18th century castle in the Swiss Alps, and was awarded one Michelin star the next year, followed by a “Chef of the Year” award and a second Michelin star in 2007.  In 2010, Chef Caminada attained three Michelin stars at the young age of 33 and is recognized as the youngest three-star chef in Europe.  His European cuisine has a unique refined style mixed with creative culinary magic and superior technique with a perfect balance of aromas, textures and flavors.

Chef Lanshu Chen

Four years into her Foreign Literatures course at the National Taiwan University, Lanshu decided to follow her passion and left for Paris.  It took her another four years in the French capital to explore the world of gastronomy, receiving a diploma in pastries from Le Cordon Bleu and complete culinary training at Ferrandi.  She then worked at several grand restaurants with award-winning chefs in France and Napa Valley.  In 2008, Chef Chen returned to Taiwan and opened a restaurant, Le Moût.  She was recognized as Grand Chef by Relais & Châteaux in 2011 and became the first female Grand Chef in Asia. Chef Chen never ceases to amaze even the most exacting gastronomes and was awarded Veuve Clicquot Asia’s Best Female Chef in Asia’s 50 Best Restaurants 2014. In a classic French setting, Chef Lanshu creates her own “Cuisine de Terroir” by fusing local specialties with the best ingredients from all over the world.

About The Ritz-Carlton, Hong Kong 

Occupying floors 102 to 118 of the International Commerce Centre in Kowloon, The Ritz-Carlton, Hong Kong is the highest hotel in the world.  The hotel’s 312 guestrooms all offer spectacular city and harbour views.  With six dining venues including the state-of-the-art Michelin-starred Italian restaurant, Tosca; two-star Michelin Chinese restaurant, Tin Lung Heen; The Lounge and Bar, which features an international all-day dining menu; and Café 103, which serves signature chocolate afternoon tea.  The rooftop bar, Ozone, is truly a stunning venue at 490 meters above sea level.  For those wishing to relax and indulge, The Ritz-Carlton Spa by ESPA located on the 116th floor features nine deluxe treatment rooms and two couple’s suites, redefining the urban spa experience in the city and across Asia.  The hotel features a fully equipped fitness center and an indoor pool on the 118th floor with a 28m x 7m LED screen on the ceiling, as well as one of the largest ballrooms in the city at 870sqm.  Complemented by an additional four meeting rooms, the ballroom has become the major social venue for Hong Kong and has set the benchmark for events in the region.  For more information, please visit www.ritzcarlton.com/hongkong.