Devon Hou’s Farm-to-Table Dinner
A SUMMER CELEBRATION FROM FARM TO TABLE:
DEVON HOU’S LOCALLY-SOURCED MENU MAKES THE MOST OF HONG KONG’S BEST INGREDIENTS
Dates: 1 August – 3 August, 2019
Location: 158A Connaught Road West, Shop 3, Sai Ying Pun
Tickets: www.testkitchen.com.hk/farmtotable
8-Course Tasting Menu: $880 | Wine Pairing: $480
It comes as a surprise to many that Hong Kong boasts a sensational selection of local produce from farms, largely in the green climes of the New Territories. The next Test Kitchen dinner with homegrown chef Devon Hou is set to celebrate this bounty in a sublime seasonal eight-course menu characterised by balance and lightness.
This pop-up follows Devon’s previous solo dinner that proved very popular with diners and critics alike, while the 32 year old was also featured in Cathay Pacific’s Discovery magazine as one of the city’s finest young female chefs, taking her place alongside her Michelin-starred peers.
Devon and Test Kitchen’s founder Vincent Mui made multiple trips to Zen Organic Farm in the quest for the city’s finest ingredients. This translates on the menu into enticing plates like char-grilled local beef with vegetables and a corn purée, all sourced within less than 30 miles from Hong Kong Island.
Apple cucumber, winter melon 蘋果青瓜清湯, 冬瓜 – Apple cucumber consommé/ pickle cucumber/ dried scallop/ Jinhua ham
Fresh homemade bread with butter cream 手造麵包
12-hour local slow-cooked abalone 12小時慢煮鮑魚 -citrus oil/ lemongrass foam/ spring onion
Local Fan Scallop 本地扇貝 -Umami cauliflower/ brown butter onion / salted egg yolk
Local Yellow Chicken 5 ways 手撕三黃雞五味 shredded chicken/ chicken emulsion/mustard barley rice/ crispy chicken skin/ chicken jus
Char grilled local beef 炭燒牛肩脊 – local farm veggie/ corn purée
Zen Organic farm Figs / lemon / rosemary
Honey and chrysanthemum 蜜糖與菊花 -Honey chrysanthemum ice cream (from local bee farm永和) yopol crumble/ honey tuile/ meringue stick
Local seafood is also the hero in dishes like the superb scallops that are joined by umami cauliflower, brown butter onion and salted egg yolk, as Hou shows the skills and experience she gained at the legendary two Michelin-starred Amber and Chef Vicky Lau’s one Michelin-starred Tate Dining.
About our chef:
Devon’s 15-year culinary career started with three years at Amber in the Landmark Mandarin Oriental. She was a sous chef as part of the opening team at Tate Dining Room for nearly 4 years, during which time the restaurant received a Michelin star.
She also worked in Michelin-starred restaurants including London’s famed Goring Hotel, Hong Kong’s L’Atelier de Joël Robuchon, Café Grey Deluxe and more.
Further time in London as Chef de cuisine of renowned tapas restaurant Camino kindled her love for Spanish cuisine and ingredients, as did her travels around Europe.
Another person that is key to chef Devon is Cris Tang, who has been an inspiration and a great support to Chef Devon. She is currently Devon’s manager and one of the key contributors to this pop up including the styling and decoration. Professionally she works as a stylist and has a great passion in gourmet.
Vincent Mui, founder of Test Kitchen, commented:
“I couldn’t be prouder that our next pop-up celebrates Hong Kong’s best produce in the hands of one its finest young chefs. Devon’s touch and technique shine through in dishes like the slow-cooked abalone that is gently lifted by citrus and lemongrass, or the celebration of brilliant-quality local chicken in five inventive ways. As diners we need to continually look at the impact of our food choices, so this hyper-local menu shows just what can be done.”
Chef Devon Hou:
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