With Hong Kong’s art scene coming to fruition this March, The Langham, Hong Kong hotel is pleased to launch a tasteful series of artistic sensory experiences. Located within the hotel, The Bostonian restaurant will serve the “Elements of Art Menu” reflecting local artist Michael Lam’s collection of the classic four elements, while the Artesian bar reveals cocktail art impressions inspired after renowned masterpieces.
The Bostonian
The Bostonian is turning its dining plates into a gallery space to echo the city’s upcoming art explosion. Recipient of the 40 Under 40 award that honour future design leaders by Perspective Magazine in 2015, aspiring Hong Kong artist Michael Lam unveils his new collection called the Elements of Art (2016) that will be on display in the restaurant. Demonstrating oil painting technique and his cross-cultural East meets West abstract style, he depicts his interpretation of nature’s four essential elements – earth, water, air and fire. The visual language of each painting stirs a different emotion by creating a composition of various colours, expressive shapes and textures.
Transforming this collection’s vision to palatable art, The Langham, Hong Kong’s Executive Chef Pedro Samper creates a four-course dining tour of the elements. Representing ‘Water’, the journey begins with a cold appetiser of Hokkaido Scallop and Sea Urchin Carpaccio. The principle ingredients are treasures of the sea accompanied with avocado, tomatoes, cucumbers and purple shiso to offer the dish waves of flavour. Moving on to ‘Earth’, this dish features Iberico “Bellota” Ham and a poached organic egg served on planted migas crumb soil with rooted porcini mushrooms and black truffle.
Staging ‘Fire’, Pedro sparks a spotlight on Roasted Lamb and Boston Maine Lobster, along with blood orange carrots, crispy beetroot and a brush of beetroot aioli. And finally wind down with ‘Air’, a sweet dessert of Blueberry and Lilac Flowers with sprinkles of white chocolate.
The Elements of Art (2016) collection and menu will be showcased in The Bostonian restaurant from 23 March to 30 April 2016. Priced at HK$728 per person with a minimum of two people, subject to 10% service charge, the Elements of Art menu is available for dinner service only on a first-come, first-served basis and advance reservations are required.
Guests can also purchase Michael Lam’s paintings separately.
For reservations and enquiries, please call 2132 7898 or email [email protected].
Artesian
Drawing upon the similarities between cocktails and art, Artesian bar mixologist Rajendra “Rush” Limbu illustrates his sketch craftsmanship in a glass. Recognising three internationally acclaimed works of art, he respectively handcrafts his rendition on top of blank canvas cocktails. Guests will exhibit his design, as well as taste three new creative sensations.
Celebrating post-impressionism art, Rush transforms Vincent van Gogh’s “Starry Night” (1889) into an artful libation. His depiction is displayed on top and incorporates Chalong Bay Rum, Frangelico, herbal Strega liqueur, Bittermens Xocolatl Bitters, fresh lime juice, and a dash of Blue Curacao to represent the paintings night sky filled with swirling clouds against the bright crescent moon.
Art lovers who enjoy surrealism will be entertained by Salvador Dali’s “The Persistence of Memory” (1931) cocktail adaptation where the melting clock is painted on the drink and glass. This creation is shaken with Los Danzantes Mezcal, Grand Marnier, Domaine de Canton, Fee Brothers Orange Bitters and orange juice.
Mixologist Rush Limbu makes his final toast to neoplasticism by constructing Piet Mondrian’s “Tableau I” (1921). Topped with an asymmetrical composition of colours, this aperitif blends Saffron Gin, Elderflower liqueur, Chartreuse, The Bitter Truth Lemon Bitters, fresh lemon juice, and grenadine.
Available from 23 March to 30 April 2016 from 3:30 p.m. until closing, the art-inspired cocktails are priced at HK$158 each, subject to 10% service charge, and requires advance reservations.
For reservations and enquiries, please call 2132 7898 or email [email protected].