Kwame Onwuachi X TEST KITCHEN
Kwame Onwuachi X TEST KITCHENJames Beard Rising Star 2019, Food & Wine Best New Chef 2019 Winner to Pop-Up at Hong Kong’s TEST KITCHEN on 16 – 19 October
Chef Kwame OnwuachiDate: 16-19 October, 2019Seating: 7pm & 8:15pm8 Course Menu + Book (Notes from a Young Black Chef): $1480 / personWine Pairing: $480 / personLocation: TEST KITCHEN Book Now Award-winning Chef Kwame Onwuachi, whose acclaimed book Notes from a Young Black Chef will be adapted into a film this year, will pop-up for three nights at Hong Kong’s Test Kitchen. From 16 – 19 October, guests will be dazzled by the cuisine of “the most important chef in America,” according to the San Francisco Chronicle.
The eight-course menu will feature never-seen-before dishes from Chef Kwame’s next restaurant project, his cuisine – African Carribean Cuisine, including Octopus with Veracruz compote, scallop masa and puffed amaranth, as well as Moi Moi Chawanmushi – black-eyed pea custard, uni and confit chicken. Each dish will celebrate the young chef’s diverse heritage, incorporating the flavours of his childhood which was spread between Nigeria, New York and Louisiana.
Chef Kwame was Test Kitchen’s first pop-up guest back in Spring 2015; next month’s dinners will see friend and Founder Vincent Mui reunite to put on a fantastic event for Hong Kong diners.
Protoype Menu
Lily Bud and Piri Piri
Lily bud, avocado, yellow pataya
Torched Waloo Escovitch
Yuzu broth, puffed quinoa, pickled peppers
Octopus
Veracruz compote, scallop masa, puffed amaranth
Moi Moi Chawanmushi
Black eyed pea custard, uni, confit chicken
Lamb head confit
Isu ewu sauce, parsley, pickled onion
Roasted Short Ribs
Roti, rice and peas, slow cooked carrots and melted cabbage
Citrus Frio Frio
Dominican shaved ice, jasmine meringue, citrus variations
Sesame Cheesecake Semifreddo
Yuzu, ground egusi, guavaAbout Kwame Onwuachi:
KWAME ONWUACHI is the James Beard Award-winning executive chef at Kith/Kin, author of Notes from a Young Black Chef, published by Alfred A. Knopf., and owner of the Philly Wing Fry franchise in Washington, D.C. He was born on Long Island and raised in New York City, Nigeria, and Louisiana.
Onwuachi was first exposed to cooking by his mother, in the family’s modest Bronx apartment, and he took that spark of passion and turned it into a career. From toiling in the bowels of oil cleanup ships to working at some of the best restaurants in the world, he has seen and lived his fair share of diversity.
Onwuachi trained at the Culinary Institute of America and has opened five restaurants before turning thirty. A former Top Chef contestant, he has been named one of Food & Wine‘s Best New Chefs 2019 and a 30 Under 30 honoree by both Zagat and Forbes, and recently James Beard Rising Star 2019.
From Vincent (Founder of TEST KITCHEN): “I’m really excited to welcome my good friend Kwame to Hong Kong. I met Kwame at a popup dinner concept where we travelled across America over three months. And I opened TEST KITCHEN, he was the chef who did our first ever popup back in Spring 2015, and I’ve watched him rise in the culinary world ever since. Kwame has cut his teeth at some of the world’s best fine dining restaurants, including Eleven Madison Park and Per Se in New York, competed in Top Chef Season 13, and opened the critically-acclaimed Kith/Kin in Washington D.C.; to now an author to Notes from a Young Black Chef and awarded James Beard Rising Star 2019. I’m simply in awe and am so pleased to see him make his mark with his own concepts. I can’t wait for him to bring his African Caribbean cuisine back to Hong Kong.”
