Mark Moriarty X TEST KITCHEN
Mark Moriarty X TEST KITCHEN
Date : August 11, 12 & 13
Time: 7pm & 8:15pm Seating
Price: $1,580 (includes drink pairing, all inclusive)
Location: 158A Connaught Road West, Shop 3, Sai Ying Pun
Once ticket is purchased, we’ll email you your confirmation.
Mark Moriarty won last year’s S.Pellegrino Young Chef competition which is a unique initiative created by S.Pellegrino, to reaffirm its commitment to the promotion of emerging talents and to enhancing and diffusing fine dining culture across the globe. And we are thrilled to be partnering with them to bring Mark and 2 of Ireland’s most celebrated chefs to Hong Kong.
The young Irishman has taken the culinary world by storm and, at the age of just 24, finds himself in demand around the world to showcase his skills. During the three-night pop-up in Hong Kong from 11th to 13th August, Moriarty’s menu will celebrate the very best of Irish produce over seven courses.
Highlights in our menu includes the dish that won Mark last year’s prestigious S.Pellegrino Young Chef title, Celeriac baked in barley and hay with hazelnut – a take on the classic flavors of Guinness and one that reflects old Irish cookery. The celeriac is marinated in fermented barley and toasted hay before being baked in a salt crust, served with an emulsion of hazelnut and a sauce of raw celery juice.
Other equally-impressive dishes include a Royale of foie gras, apple, walnut, smoked eel. This is a rich custard of foie gras set and paired with sour apple, frozen foie, sweetened walnuts and smoked eel: a symphony of texture, temperature and richness. Another notable Moriarty dish will draw inspiration from Hong Kong’s markets, namely Pigeon, Turnip cooked in Ponzu, Cabbage. The sweetness of the turnip paired with the acidity of the ponzu produces a sweet and sour pairing for the well-aged, gamey bird.
The breathtaking menu reflects the skills and experience of the entire Dóttir team:
Mark started cooking during his summer holidays aged 15 at the Chart House in Dingle, Co Kerry, Ireland. While completing his degree in Culinary Arts at Dublin Institute of Technology he began working under Kevin Thornton at Thorntons Restaurant for two years. In 2012 he moved to The Greenhouse on Dawson St in Dublin and began working with Mikael Viljanen.
In 2013 he was named the Euro Toques Irish Young Chef of the Year at a ceremony at Google HQ in Dublin. After completing his degree in 2014 he set up the Culinary Counter pop up restaurant with fellow chef Ciaran Sweeney. In February 2015 he won the UK & Ireland local challenge of the S.Pellegrino Young Chef 2015 competition. Representing this region, and mentored by 3 Michelin starred chef, Clare Smyth of Restaurant Gordon Ramsay, Mark went on to impress an esteemed jury including Massimo Bottura, Grant Achatz, Yannick Allenno and Joan Roca, and win the title of S.Pellegrino Young Chef 2015 at the Grand Final event in Milan in last June.
Mark is also bringing along 2 of Ireland’s most celebrated chefs, Mickael Viljanen and Graham Neville, to collaborate with him on a menu that showcases the best of modern Irish cuisine.
Mickael Viljanen was born 1981 in Stockholm, Sweden before moving to Finland in 1984. In 1996 he entered catering college in city of Pori on Finlands west coast His first job took him to the “Palace Gourmet Helsinki” inn 1999. From 1999-2000 he worked in restaurants in Newcastle & London in the UK before moving to Ireland to work at the Hodson Bay Hotel. 2004 saw Mickael return to Finland to work at Restaurant PK in Pori. Returning to Ireland in 2007, Mickael worked at The Tannery Restaurant, Dungarvan before taking up the position of head chef at Gregans Castle Hotel where he became Irish chef of the year in 2010 and 2011. In 2012 he moved to Dublin to open The Greenhouse restaurant on Dublins Dawson Street. On the 16th of September, 2015 The Greenhouse was awarded its first Michelin Star. In previous years, Mickael has won the Irish Food & Wine Chef of the year award twice as well as the Restaurants association of Ireland Chef of the year. He currently lives in Dublin.
Head Chef Graham Neville joined Residence in 2008 and has nurtured Restaurant Forty One to become an award winning fine dining destination. This has been achieved due to his innovative culinary style which manifests as passion for locally sourced, Irish ingredients combined with his classical French training. Following his professional training in the Culinary Arts at DIT Cathal Brugha Street, Neville spent a number of years working in the United States, primarily in Chicago where he designed progressive French cuisine at both Tru and Les Nomades, two of the city’s finest restaurants, both valuing an artistic and free thinking approach to food. On his return to Ireland Graham worked for seven years at Thornton’s restaurant which holds two Michelin stars.
TEST KITCHEN’s journey with Mark Moriarty