SANDLÅDAN X TEST KITCHEN
Date : November 17th, 18th, 19th & 20th
Time: 7pm & 8:15pm Seating
Ticket: $1,380 with wine pairing
Location: 158A Connaught Road West, Shop 3, Sai Ying Pun
Once ticket is purchased, we’ll email you your confirmation.
The Swedish word “Sandlådan” means a kid’s sandbox, a playground of ideas and dreams. The latest Test Kitchen pop-up sees celebrated Scandinavian chefs Toni Toivanen from the legendary NOMA & Eric Räty from Café Gray Deluxe invite diners to join them for an unforgettable, playful dining experience where these dreams become reality.
The longtime friends and former co-workers use the sandbox as their culinary inspiration as their four-night residency celebrates the very best of New Nordic cuisine. They held their first “Sandlådan” together at the two Michelin star Chez Dominique in Helsinki and now, from November 17 – 20, they will offer the breathtaking eight course menu, taking Hong Kong diners on a tour of some of Scandinavia’s very finest produce and techniques:
“Our cuisine for Sandlådan is all about playfulness, memories and borderless creativity, inspired as much by feeling and dreams as ingredients. Although we are rooted in Scandinavia, our inspirations have come from all over the world and diners joining us will see this on every plate. For example, our veal sweetbread with langoustine is a sensational combination, served with our homemade XO emulsion, crispy chicken skin and the citrus lift of gorgeous Amalfi lemons from the Italian coast.”
About the chefs in Sandlådan:
After graduation, from the Perho culinary school in Helsinki Toni joined Restaurant Nokka as a permanent commis cook before joining the team at the then 2 Michelin starred restaurant Chez Dominque. He spent three years under Chef Hans Välimäki and his star- studded team including half a year’s experience in Switzerland at the 2 Michelin starred restaurant Lampart’s. After Chez Dominique shut he got the chance with Eric Räty to open a two-month pop up restaurant in that space, the first incarnation of Sandlådan. Since the beginning of 2014 he has been working at one of the world’s most well-known and acclaimed restaurants, Noma, including in their residencies in Tokyo and Sydney.
Eric also attended the Perho culinary school in Helsinki, before working for four years at the two Michelin star Restaurant Chez Dominique. He moved to Germany and took the chance to join the pastry team of Chef Sven Elverfeld and finished as the pastry chef at 3 Michelin starred Restaurant Aqua at the Ritz Carlton in Wolfsburg. Following his passion, he returned back to Chez Dominique to become their head chef, which later converted into some different restaurant concepts under the same owner, including opening pop-up restaurant Sandlådan with Chef Toni Toivanen.
In 2014, he received an invitation from Swire Hotels to become an under-study to Chef Gray Kunz at Cafe Gray Deluxe and is now Chef de Cuisine working hard to develop his skills in the competitive Hong Kong culinary scene.
Sandlådan- Come Play in The Sandbox!