Michelin-starred chef, Uwe Opocensky will be offering guests of theMandarin Grill and Bara special art-inspired three-course lunch and five-course dinner menu, which will include a ticket to Art Basel. Creative, inspired and designed to stimulate all the senses, guests will be amazed and delighted as they watch these artistic dishes such asApple & ManandCreate Your Own Jackson Pollockunfold before their eyes. The three-course lunch menu will be priced at HKD788 and the five-course dinner menu at HKD1,688.
Ingredients
Crème Brulee
1kg cream
2kg milk
240g sugar
36g agar agar powder
18g gelatin leaf
4g vanilla pod
9g vanilla oil
9g black bamboo powder
Sugar Green Apple
2kg isomalt
55g gin
5g green colour powder
7g yellow colour powder
2g silver colour powder
Green apple espuma
1kg cream
1kg apple juice
85g honey
120g calvados
18g citric acid
Ice cream
1kg cream
1kg milk
250g milk powder
13 eggs
2g salt
250g sugar
100g tremoline
15g vanilla pod
Method
Crème Brulee
Add cream and milk into the pot over the heat and bring it to boil.Remove the pot from the stove. Mixit to the boiling cream.Soak gelatine leaf in water and add itbamboo powder into the cream mixture. Then crème brulee is done.
Sugar Green Apple
Boil the isomalt into a cooking pan until it reaches to 160°C.Use gin to mix the colour powdertogether and put it into the isomalt.Keep boiling the isomalt until the temperature up to 175°C.Pour it on a silpat and let it cool down until thicken.Use a sugar pump to blow it to form an apple shape.Place the sugar apple into a plastic box with lid until use.
Green apple espuma
Mix the cream, apple juice, honey, calvados and citric acid together.Place it into the espuma gun and let it rest in the refrigerator for 2 hours.Fill the espuma into the sugar green apple.
Ice cream
Mix together the cream and milk in a saucepan. Split the vanilla pod and scrape theseeds into the cream. Put the pan over the heat and bring it to boil. When heatingthe cream mixture, whisk the egg yolks and sugar until it forms thick ribbon.Pour the cream into the egg mixture and stir it until well blended. Cook it in a bowlover a pan of simmering water. Keep stirring it until the custard reaches 82°C.Sieve the whole mixture and place it into a batch freezer until it is thicken andincreased in volume. Pour the ice cream into a container which has been alreadykept in the freezer to guarantee that the ice cream do not melt once in the container.
To make a reservation call+852 2825 4004or emailmohkg-grill@mohg.com(mandarinoriental.com/hongkong/dining/restaurants/mandarin_grill/).