The Dead Rabbits
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The Dead Rabbits is a collective of chefs who have taken the London dining scene by storm with their series of pop-up dinners that quickly become the city’s must-have ticket. They are now coming to Hong Kong’s Test Kitchen for a four-night residency, inviting diners across the city to experience their cuisine which defies boundaries but remains rooted in focus on ingredients of the very highest quality.
The latest venue for chefs Graham Long and Greg Clarke, who have worked across the UK’s finest restaurants including Restaurant Gordon Ramsay, Le Gavroche, Pied à Terre and The Ledbury, and successfully did a pop-up dinner series at London’s prestigious Royal Academy of Arts recently.
As they are now preparing for a visit to Hong Kong and a nine-course dinner, they explain that their mission will remain the same, namely to offer ‘Amazing cooking and friendly service in a relaxed environment.’ Their goal, to provide a platform for young chefs to step outside their usual zones to cook their own dishes for an audience, resonates strongly with Test Kitchen’s own.
The Dead Rabbits, named after a legendary 19th century New York gang, will present dishes including a cheeky take on Korean Fried Chicken, namely tapioca-fried rabbit with a carrot kimchi. There’s also ‘langoustine, vanilla and miso’ where, as Graham Long explains, “We use all the langoustine and will make a white miso butter, skewered with dry vanilla pod, then we’ll do a tartlet made using the powder of the shell, even a mayonnaise using the brain.”
Long, who spent two years living in Hong Kong when working at St Betty in IFC, then explains that: “We can’t wait to hit the organic farm with Vincent in Hong Kong, where we’ll be seeing first hand the freshest available vegetables that our salad ‘+852’ will utilize and celebrate.
– About the chefs –
Chef Edward Dutton, Co-Founder:
Having spent number of years working under Chris Staines at Foliage in the mandarin oriental Hyde park. After that a further stint with Shane Osborn at pied a terre where he met Graham. He also spent some time with Tom Aikens and Matt Gillan before doing the pieds nus pop-up. He is about to open a new restaurant in 3 weeks called Noizé. It’ll concentrate on amazing produce and outstanding cooking with emphasis back on the customer to dictate how they eat.
Chef Graham ‘Sarge’ Long, Co-Founder:
Having first trained under Gordon Ramsay as commis and chef de partie at Gordon Ramsay at Claridges, Graham Long has since spent fifteen years working in some of the country’s top restaurants including a stint as Sous Chef to Shane Osborn (from Hong Kong’s Arcane) at London’s legendary two-starred Pied à Terre. He was also Head Chef of L`autre Pied and The Chancery and most recently worked as opening consultant of Phillip Howard’s Elystan Street. His name will be familiar to Hong Kong diners as he spent two years in the city working at the all-day dining concept St Betty at IFC, again under Osborn.
Greg Clarke, Co-Founder
The co-founder of Dead Rabbits, for ten years Greg Clarke trained in Michelin-starred kitchens around Great Britain. He has worked across some of the UK’s most respected and Michelin-awarded restaurants, as well as a private chef to Lord Rothermere and The Beckham Family. Gleneagles Hotel, Martin Wishart, Restaurant Tom Aikens, Le Gavroche, The Ledbury, Typing Room – the list reads like a hall of fame of British dining establishments. Currently he is development chef at one of the country’s most prestigious restaurants but ultimately aspires to open his own, where he can develop his unique, creative and innovative cuisine.
“It’s so exciting to welcome Dead Rabbits to Hong Kong. In many ways, these hugely-talented and experienced chefs share our same passion for delivering unique dining experiences, unavailable anywhere else. Their menu couldn’t be more exciting, celebrating innovation, technique but most importantly ingredients. It’s always fascinating seeing how chefs hero Hong Kong’s best produce and we are looking forward to taking them to the city’s biggest organic farm to source for our pop-up.
This is going to fun week ahead of us and we just can’t wait to cook for you!” – Vincent, TEST KITCHEN