Mumbai’s The Oberoi Comes to Mandarin Oriental, Hong Kong For 3 Days Only For Indian National Day

Experience the flavours of India with executive chef Gurmeet Bhamra at Clipper Lounge and Café Causette.

It’s the question most often foisted upon us: Where’s the best Indian food in Hong Kong?  

Well, the usual suspects make the cut: Michelin-starred Chaat and Leela in Causeway Bay are both worth your time and dime; someone adventurous will mention a dive at Chungking Mansions; and, of course, vegetarians go wild for Woodlands in Wan Chai and Gaylord in Tsim Sha Tsui, which recently celebrated 50 years in Hong Kong. Personally, I was mad about the original Veda, which tragically closed its doors in 2008, and its younger cousin, Veda Bar & Café, now opposite Dragon-I, still serves the best cheese dosa known to humanity. With options at every price range, style of cuisine (28 states and as many—if not more—styles of cooking), atmosphere, and service, there is no single answer… 

Until now. 

For three days, the answer is surprising: the Mandarin Oriental, Hong Kong. In a remarkable celebration of India’s culinary heritage, the iconic hotel is set to host a unique gastronomic experience to mark Indian National Day. From 15 to 17 August, the popular Clipper Lounge and Café Causette will transform into a vibrant epicurean haven, showcasing the innovative and authentic cuisine of executive chef Gurmeet Singh Bhamra from The Oberoi, Mumbai, one of Asia’s truly great hotels, a collaboration that promises to delight the senses with a menu that fuses traditional Indian flavours with contemporary culinary techniques. 

Read the entire feature here at Robb Report Hong Kong.

The Aubrey at The Mandarin Oriental, Hong Kong, Unveils Kaizen Cocktail Menu, Marrying Tradition with Innovation

In a bold move that underscores its commitment to continuous improvement, The Aubrey, perched majestically on the 25th floor of the Mandarin Oriental, Hong Kong, has launched its much-anticipated Volume 3 Menu: the Kaizen Cocktail Menu. This introduction comes on the heels of the bar's recent accolade as the tenth best establishment in Asia’s 50 Best Bars, further solidifying its reputation as a beacon of cocktail innovation.

Inspired by the Japanese philosophy of "Kaizen," which advocates for gradual and continuous enhancement, this new menu represents a significant evolution in The Aubrey’s cocktail offerings. At the helm of this creative endeavour is Assistant General Manager and Beverage Manager, Devender Kumar, who has meticulously overseen the development of eight signature cocktails that pay homage to both traditional classics and contemporary interpretations.

Central to this menu is shochu, a revered Japanese spirit celebrated for its versatility and nuanced flavours. Kumar articulates the challenge and excitement of centring the cocktail programme around this lesser-known spirit, stating, “Sourcing premium shochu can be tricky, as many bottles are allocation-only, but it’s worth it for the unique qualities they bring to the menu.” As shochu gains traction in high-end bars, The Aubrey positions itself at the forefront of this trend, showcasing the spirit's potential to elevate the cocktail experience.

Each cocktail on the Kaizen menu is a testament to the artistry of The Aubrey’s mixologists. Highlights include the Glory Gimlet, which introduces bergamot and cardamom alongside traditional ingredients, and the Noble Man, a modern twist on the Boulevardier featuring dessert wine for added depth. The Twenty Twenty-Four Fashion reimagines the Old Fashioned, replacing whiskey with barrel-aged shochu, resulting in a drink that retains its classic essence while enhancing complexity.

With this new menu, The Aubrey not only pays tribute to its roots but also embraces the ethos of innovation. Each cocktail is a celebration of Japanese heritage, seamlessly integrating traditional flavours with modern mixology techniques. As patrons indulge in these thoughtfully crafted drinks, they partake in a unique narrative of evolution and refinement that defines The Aubrey’s philosophy.

For those seeking an extraordinary drinking experience, The Aubrey’s Kaizen Cocktail Menu promises an exquisite journey through flavour and tradition, inviting guests to savour the art of continuous improvement.

Frankly Speaking: Interview with Grammy nominee Howard McCrary in Hong Kong

Having toured and performed the world over with the biggest names in the music industry - Chaka Khan, Diana Ross, Quincy Jones, Michael Jackson, Earth, Wind & Fire - singer and Grammy nominee Howard McCrary graces Hong Kong for a series of live performances. P.Ramakrishnan accompanied the professional crooner as he spoke of and sang about the musical greats.

-- Special thanks to the fab team at The Mandarin Oriental, Hong Kong.

A Matter of Taste: Pierre Gagnaire: Interview with a French Icon

Another day, another month, another dishy issue of Crave. Pick up NOW!

Even for France's history of fine chefs, Pierre Gagnaire has made a special name for himself. Crave meets the culinary legend and learns how his global reach has not altered how he judges good food.

Words: P.Ramakrishnan
Images: Courtesy of The Mandarin Oriental.

Full feature and interview in Crave magazine.