FEATURING HK CHEF & MIXOLOGIST: Devon, Jimmy & Wallace @ TEST KITCHEN
Dates: 27 & 28 APRIL 2018
Location: TEST KITCHEN, 158A Connaught Road West, Shop 3, Sai Ying Pun
Tickets: $880 (9 COURSE TASTING MENU + COCKTAILS / NON-ALCOHOLIC COCKTAILS PAIRING) *pairing inclusive
$100 Corkage
*when booking, please choose between the alcoholic pairing or the non-alcoholic pairing which is all inclusive.
HONG KONG Chefs Devon Hou, Jimmy Wong with Mixologist Wallace Lau at next TEST KITCHEN pop-up series
Hong Kong’s original culinary pop-up, Test Kitchen focuses next on two local chefs and an acclaimed young mixologist with a special two-night-only pop-up series. Featuring the talented and globally-experienced chefs Devon Hou and Jimmy Wong, along with mixologist Wallace Lau, their 9-course tasting menu with both options on cocktails and non-alcoholic cocktail pairings will be the next to surprise and delight Hong Kong’s diners.
Both chefs honed their skills in some of Hong Kong’s finest restaurants, including Amber, L’Atelier de Joël Robuchon, Tate Dining Room and Felix at The Peninsula. Both also spent years in Europe, working in some of London’s most prestigious restaurants, notably the Spanish tapas specialists, Camino. Camino is the inspiration behind their forthcoming menu at Test Kitchen, where they use their skills, technique and innovation learnt in one of Europe’s best contemporary tapas restaurants, to deliver a remarkable menu that is sure to delight local diners.
As Devon Hou explains, ‘We worked at Camino as chef de cuisine and head chef, learning everything about Spanish cuisine and ingredients. Here at Test Kitchen we want to combine the local Hong Kong touches with this Spanish concept to make a unique menu for our pop-up. From the welcome drink to dessert, our menu features both local and Spanish ingredients, presented tapas style.”
Jimmy Wong said: “I grew up in a classic Hong Kong family, where my mom took care of me and my elder brother, cooking every meal for us every single day. She is a very good cook and always tried to cook something different, so this influenced me when I started my career. I’ve worked in a variety of Michelin-starred restaurants in Hong Kong and London, experiences that enriched my knowledge and developed my career, helping me explore different cuisines and making me the chef I am now.”
Likewise with Wallace Lau, winner of Diageo Reserve Hong Kong 2014 Bartender of the Year. He has curated both a alcoholic and non-alcoholic pairings to go with the 9-course menu that chefs Devon and Jimmy have created. Wallace is excited at the prospect: “Working to pair drinks with this exciting, innovative menu is a fascinating project, as it calls on both European and Asian flavors and concepts. I can’t wait to see the reactions of diners to the unique, multi-layered creations.”
Spanish Red prawn / Rosolio-玫瑰露 / Lotus roots / Squid powder
Croquettes / Cured meat-臘味
Anchovy /Smoked Aubergine / Cristal bread / Fried dace with salted black paste-豆豉鯪魚
Sangria / Watermelon / Salted Plum-話梅
Threadfin / Ajo blanco / Black Moss-發菜
Mocillia pasta fregola / Sweet potato chip
Pork secreto / Red yeast rice sauce-紅菊 / Carrot tahini / Pork skin / Prune
Shredded chicken-手撕雞 / Sherry paprika oil / Paella / Sesame
Torijai toast-排包西多 / Px sherry / Café bonbon
| ALCOHOL | NON-ALCOHOL |
| Ford & Tonic
Ford Gin, East Imperial Yuzu Tonic |
Garden & Tonic
Seedlip Garden 108 / East Imperial Yuzu Tonic |
 |
Non-Alcoholic Beer |
| Clarified Milk Punch
Dark Spirits Blend, Mixed Spicy, Oolong Tea, Pineapple, Lemon, Washed With Fresh Milk |
Hibiscus Buck
Ginger Vinegar, East Imperial Mombasa Ginger Beer |
| Cheese Milk Cap Oolong Martini
Vodka, Apple, Lemon, Cold Brew Oolong Tea, Rock Sugar Syrup, Cheese Milk Cap |
Cheese Milk Cap Oolong Martini
Apple, Lemon, Cold Brew Oolong Tea, Rock Sugar Syrup, Cheese Milk Cap |
Devon Hou
Devon Hou, 32, started her culinary career in Amber at the Mandarin Oriental, Hong Kong, where she spent more than three years. Her 13-year career as a chef has included different restaurants including Tate dining room and bar which received a Michelin star just six months after opening. She worked in Michelin-starred restaurants in London’s Goring Hotel as well as L’atelier de Joël Robuchon, Mandarin Grill + Bar, Mandarin Oriental Hotel, Café Grey Deluxe, The Upper House, and more.
Jimmy Wong
About the mixologist
Wallace Lau
Wallace’s career started in 2010 when his passion for drinks guide him to work with some of the best in the field including Diageo Reserve Hong Kong 2013 Bartender of the Year Ricky Liau. Humble and grateful, he attributes his success today to the mentorship he received from these influential figures. Wallace’s career began to flourish when he joined Angel’s Share in 2012, training under Les Vergers Boiron Hong Kong 2013’s Champion in Pairing Bryan Chan. A year later, he trained under Wyndham the 4th’s John Ng and former champion Ricky Liau.
In the short span of just 4 years, he worked his way into becoming an expert himself in the art of mixology, and in 2013, joined his first Diageo Reserve World Class. Although coming in 3rd at the National Final, Wallace did not give up, and his steadfast determination led him to realize his dream this year when he won the title of Diageo Reserve Hong Kong 2014 Bartender of the Year. A member of WooNow, Wallace is dedicated to elevating the drinking culture of Hong Kong and the bartending profession.
Chef Devon, Jimmy and Wallace the mixologist
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