Celebrating three decades of friendship and a German heritage, Chef Stanley Wong of CulinArt 1862 and Chef Peter Find of Heimat are collaborating for the first time ever to host a unique set of dinners. Available 31 March at CulinArt 1862 and 28 April at Heimat, the two eight-course menus feature alternating courses from the acclaimed chefs. The two menus can be booked individually, but are designed to offer an enhanced experience when enjoyed as a complementary set.
Offering a taste of Chef Find’s refined approach to German dishes alongside Chef Wong’s global cuisine as seen through an Asian lens, the menus are elevated with pairing options, ranging from sake to lesser known German wines. Both dinner experiences are priced at $1,288 (plus $688 for six-glass pairing and 10% service charge) with a 20% concession when booked as a pair. Reservations can be made on the official websites of CulinArt 1862 and Heimat.
31 March at CulinArt 1862
On 31 March, Chefs Wong and Find will host the first part of their collaborative dinner at the newly opened CulinArt 1862 in Causeway Bay. The eight-course dinner sees both chefs preparing table-side elements and unveiling new dishes alongside guest favourites. Chef Wong starts the dinner with Momotaro Tomato, a delicate celebration of the flavourful Japanese tomato accented with jellied dashi and black truffles. Next up is Chef Find’s newly created Lobster Cheesecake, a decadent take on lobster served alongside Brittany Lobster salad. The main course sees Chef Wong’s perfectly seared Spiced Mallard Duck Breast served with potato pave and a vegetable potpourri, paired with 2019 Daou Pinot Noir.
28 April at Heimat
On 28 April, Chef Find welcomes Chef Wong to Heimat for the finale of their collaborative dinner set. The meal starts with Chef Find’s colourful Brittany Lobster featuring a vibrant purple and white cauliflower salad. This is followed by Chef Wong’s Hokkaido Diver Scallop, paired with 2020 Didyme Malvasia. The third course sees the introduction of White German Asparagus by Chef Find; whereas Chef Wong’s Fillet of Kinmedai is masterfully paired with 2018 Andre Goichot Savigny le Beaune, 1er Cru. The dinner finishes with an Instagrammable serving of Chef Find’s newly created Chocolate Noodles with sour cherries and chocolate crumble.