Enjoy sustainable dishes by some of the world's top chefs as you sip on great wines from St. JOHN at this takeover happening at Rhoda in Sai Ying Pun
Hong Kong is all about food, and Honeycombers Hong Kong is all about finding the best food that the city has to offer. So, when we heard that Rhoda and St. JOHN were teaming up with Richard Turner to present a takeover in Hong Kong, we were ecstatic. Who doesn’t want to try some of the world’s most famous dishes created by legendary chefs, washed down with wine flown in especially for the occasion? And we got to do it all just down the street from our office at Rhoda in the vibrant neighbourhood of Sai Ying Pun.
A Match Made in Nose to Tail Heaven
Chefs Fergus Henderson, Richard Turner and Nathan Green are humble masters of their craft who share one common desire: to serve simple but bold food, cooked well and without pretence.
Along with Trevor Gulliver’s (St. JOHN Wine) wine direction, these brilliant minds have come together to give Hong Kong a uniquely curated four-course menu, paired with treasures from the St. JOHN cellar in London’s Shoreditch. You’ll be served a selection of wine in line with your own preference on the night – oh là là!
We headed along to the press preview to find out what’s what with this interesting food concept. Find out what we thought.
What’s the deal with the meal?
https://www.instagram.com/p/BalGP2klSEd/?taken-by=rhoda.hk
We started the night how every night should start – with a chilled glass of champagne, so naturally I let them refill my glass a couple of times before we sat down. It was buttery, smooth and one of the best I’ve had in awhile – a promising start to the luxe dinner to come.
The first dish to arrive was Rhoda’s signature beer bread, knead we say more? The flavours are a match made in heaven and its served warm with nori seaweed butter which adds the umami that we all love.
Next up, we were served the dish that Henderson said ‘once saved his life’; a simple salad of tomatoes, little gem and the world’s biggest, juiciest anchovies. The tomatoes were wonderfully smoky which complemented the salty fish.
The second starter was my favourite: crispy pig’s cheek and chicory. A killer dish that should come with one instruction – eat the whole lot and lick the plate clean. The pig’s cheek tasted like bacon on crack and went nicely with the slight spice of the chicory. A smooth St. JOHN Chardonnay accompanied the initial dishes.
On to the legendary heart of the meal, or should I say, stomach. The main dish is a collaboration between Green and Turner – Ox tripe and cheek gratin sprinkled with a bone marrow and parsley crumb. This is not for the faint hearted. But when in Rome, or rather in the middle of a meal by culinary legends, you close your eyes, count to three and chew. I ate mine by compiling the perfect fork: a slice of tripe, chunka’ cheek and LOTS of the bone marrow and parsley crumb piled on top – a strong meaty delight all around. This dish was paired with a well-balanced Pinot from Boulevard Napoleon, while the side of buttered savoy cabbage with sage was seriously mouth watering.
Sherry trifle was served for dessert and it was just delightful – creamy, crunchy, sweet but spicy and very moreish. I could have done two servings.
Should you go?
This meal was a truly unique gastronomic experience of ‘bloody good food and wine’ and one not to be missed in Hong Kong at Rhoda this November. It perfectly showcased the chefs respect and love for ingredients, and we think that people should be introduced to eating more diverse cuts of meat to decrease wastage – so high fives to this restaurant takeover.
Rhoda presents St. JOHN with Richard Turner and St. JOHN Wines, Rhoda, 345 Des Voeux Road West, Shek Tong Tsui, Hong Kong, p. 2177 5050, 西環西營盤德輔道西345號維港峰下. From 7-11 November. Tickets available for $1650 including wine pairings through Ticketflap.
Looking for more great places to eat in Hong Kong? Check out mexican treats and tequila at Los Sotano, taste French heaven ay A.O.C. Eat & Drink or try the newly relaunched Bib n Hops Refined in Wan Chai.
