Mark Tan X Curator X TEST KITCHEN

Mark Tan X Curator X

TEST KITCHEN

Date : October 13th, 14th, 15th & 16th

Time: 7pm & 8:15pm Seating

Ticket: $1,280 with cocktail & wine pairing

Ticket: $1,080 with non-alcoholic cocktail pairings

Location: 158A Connaught Road West, Shop 3, Sai Ying Pun

Once ticket is purchased, we’ll email you your confirmation.

The latest culinary talent to hit Hong Kong’s Test Kitchen in Sai Ying Pun is rising star Chef Mark Tan from Manila, to be joined by a team from the renowned bar The Curator in the city’s Makati district for four nights of cocktail-paired dinners.

Tan creates multi-dimensional cuisine that brings focus back to the changing seasons, creativity, and new & old world technique. Grounded in extensive Japanese influences and experience, his work reflects aspects of ‘Modern Kaiseki’ which takes Japanese products, subtlety and depth of flavor with western influences and a firm emphasis on textures.

He learnt his craft from some of the best in the business including Jose Andres at Bazaar at the SLS Hotel in Beverly Hills, where he would understand the importance of creativity and elevating the humblest of ingredients. Returning home to Manila, his restaurant Hibana – Japanese for ‘spark’ promises diners:

“Cuisine that is solely our own. At the core, it is still about the best of what the land, sea and air can provide. They are the foundations, the cornerstones on which we layer tastes and sensations.”

 

About Mark Tan:

Born and lived in the Philippines, he moved to Los Angeles when he was 15 years old. During this time his interest in cooking had greatly expanded and my “obsession” with Japanese cuisine began. When he was young, his family was in the commercial fishing industry, from commercial mackerel for the local market to yellowfin tuna for export, he was exposed from a very young age to fish and seafood.

After a couple of years he began pursuing his culinary education and attended Kitchen Academy in Hollywood -an accelerated program from the California Culinary Academy.  This opened the door for to work at Providence Restaurant Los Angeles.  Afterwards, he worked for the Bazaar by Jose Andrés in SLS hotel.   Exposed to a very modern and progressive approach to food, he was working under Michael Voltaggio who was the chef de cuisine.

After his stint at Bazaar, he decided to travel again and then went to work in New York where he started to help out again at various sushi restaurants where co workers or industry acquaintances used to work getting great exposure to techniques and an approach to ingredients that at the time was rarely seen outside of japan.  After this period of travel he decided to move back with my family to the Philippines where eventually he opened Allium follow by Hibana which is due open end of this year.

Joining Mark in Hong Kong will be the team from cocktail bar The Curator, recently named one of the top 50 bars in Asia and a regulator collaborator with Tan. The Curator specializes in properly balanced cocktails based on personalizing experiences at the bar, something that demands a large repertoire of knowledge, techniques, and service by the bar team. They have recently continued to develop their skills further into Filipino techniques and traditional ways of making products through old Filipino apothecaries, meaning making infusions and distillations with foraged herbs, plants, and local produce.

As The Curator’s Jericson Co explains, “We’re all about creating synergy between the food and drink. Mark’s delicious, thoughtful food paired with our drinks will accentuate the diner experience even further.”

Some feature dishes- a vibrant ‘sea salad’ featuring nori and amaebi fungus, accompanied by a drink with black olive gin, mirin and champagne. Non-alcoholic pairings are also available throughout the dinner, in this instance with sparkling grape and apple replacing the gin and champagne.

One of Tan’s signature dishes is a take on the Japanese classic chawamushi, the silky egg custard with clean dashi and truffles for depth of flavor, alongside a relish using artisanal soy, yuzu and vinegar. The pairing here features oaked Sake, with grape citrate, or oaked Pu-Er Tea for the non-alcoholic version.

The sashimi and crab course sees the table sharing a chilled bottle, a convivial touch allowing diners to appreciate the mix of Sake, Lychee, Kani Zu Shrub and Bitter Melon Tonic.


TEST KITCHEN’s journey with Mark Tan & Curator