Gal Ben-Moshe X TEST KITCHEN
Date : January 12th, 13th, 14th & 15th
Time: 7pm & 8:15pm Seating
Ticket: $1,280 with wine pairing
Location: 158A Connaught Road West, Shop 3, Sai Ying Pun
Once ticket is purchased, we’ll email you your confirmation.
Acclaimed Israeli chef Gal Ben-Moshe from Berlin’s GLASS restaurant pushes the boundaries of modern Arabic cooking.
Chef Gal Ben-Moshe’s resume reads like a dream with stints at legendary kitchens including the three Michelin star Alinea in Chicago and Jason Atherton’s Maze in London, but it’s his cuisine at Berlin’s GLASS that has truly put Gal Ben-Moshe firmly on the global culinary map. The young Israeli chef is to bring his brilliant technique and innovation to Hong Kong in January for the latest Test Kitchen pop-up in January.
His cooking is indisputably contemporary and creative, but still taps in to what he calls ‘A historically neglected kitchen’, namely thousands of years of Eastern Arabic cooking from Lebanon, Syria and Palestine. This is demonstrated throughout his breathtaking ten course tasting menu which is set to wow Hong Kong’s diners with flavours, combinations and ingredients rarely, if ever, seen in the city’s restaurants.
“I want to recreate historic recipes, ideas, textures and flavours but bringing them into modern times and fine dining. Ultimately, diners will get tastes of my home and a true sense of occasion.” – Chef Gal
One other aspect where Gal places particular focus on is his wine pairings. In this pop-up, he has worked with Test Kitchen’s wine partner Corney & Barrow to curate a selection of wine from France to Israel, to pair specifically with his dishes. For example, the Bougogne Aligoté Domaine Francois Carillon, a pure breed Burgundy Chardonnay with its crisp orchard fruit and crushed shell minerals on the nose is paired to stand up to sweetness from the roasted carrots with cumin, hearts of palm, carrots custard and prunes.
Or the Syrah Viognier, Recanati from Israel, produced in pristine vineyards of the Upper Galilee, is a bold and complex wine that relies on the fermentation traditions of a Rhone varietal, a wine seldom enjoyed in Hong Kong. He pairs it with a stunning and bold dish of herb-roasted saddle of lamb, with sheep yogurt, roasted eggplant, cumin and ‘legumes farcis’.
Overall, this pop-up will again broaden culinary boundaries like never before and we look forward to having you on board for what promises to be an extraordinary ride!
About Gal Ben-Moshe:
He started cooking at Orca in Tel Aviv which was very modern French in approach, before later moving to London and working in Maze under Jason Atherton, for Marcus Wareing in the Berkeley and at Hibiscus. He then got an opportunity to train at Alinea in Chicago under the great Grant Achatz.
Four years ago, Gal opened a restaurant in Berlin, one that would instil high-end food with his unique personal story. Thus GLASS was born, a restaurant which has continued to win critical and public acclaim.
For the past two years, Gal has focused particularly on researching and testing the boundaries of Arabic cuisine from the Eastern Mediterranean (Lebanon, Syria, Palestine), to create a novel yet refined style born from the flavours and ideas of this ancient food culture.
