Christiaan Stoop, the executive chef of three-Michelin-star Taian Table Shanghai, takes over the Mandarin Bar + Grill in the Mandarin Oriental, Hong Kong hotel for three days from April 24.
The Dutch chef is known for serving tasting menus that blend French technique with global influences, such as pairing Hokkaido scallops with Iberico pork, and infusing delicate desserts with Chinese teas. He was awarded two knives, signifying “world class” status, at The Best Chef Awards in 2024.
On the tasting menu (HK$2,888/US$370) in Hong Kong will be signature dishes such as sea urchin on sourdough with brown butter; torched Carabinero prawns with sea asparagus and kumquat kosho, a Japanese seasoning; as well as confit toothfish with scampi and wild fennel in bouillabaisse sauce.
It is a menu that speaks to his background in Michelin-star restaurant kitchens across Europe, such as De Librije and Restaurant Vermeer in the Netherlands, as well as at The Fat Duck in the UK.
The award-winning chef credits the inspiration for his personal cooking style to his time at L’Atelier de Joël Robuchon in Paris.
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