Looking for a dining experience that will take your taste buds on a journey to Southeast Asia and Italy? Look no further than the 6-hands dinner at BACI hosted by Lan Kwai Fong Concepts on July 26. Get ready to indulge in a unique menu featuring fermented ingredients and sustainable, local produce, expertly crafted by three renowned chefs: Chef Justin Chan, Chef Tammie Tsang, and Chef Alessandro Persico.
Meet the Chefs
Chef Justin's passion for food started at a young age, and he has appeared in various cooking shows and hosted his own cooking segment. Chef Tammie is a certified Functional Nutrition Consultant who advocates for consuming real and whole foods. Chef Alessandro has over two decades of culinary expertise under his belt and has helmed numerous restaurants worldwide.
Farm-to-Table Concept
The chefs have carefully curated the menu with sustainable and local produce, such as zero-chemical tilapia and local Iberico pork. The farm-to-table concept used for the event's menu supports the local community and the environment. By using locally-sourced ingredients, the chefs can reduce their carbon footprint and ensure that the ingredients are fresh and of the highest quality.
The Menu
Get ready for a gastronomic adventure with the seven-course menu that comes with a vegan option alongside the regular fare. The amuse bouche features Microalgae 'Shrimp' Crackers with Dipping Sauces of Fermented Chili Sauce, Smoked Eggplant Cream, and Fermented Watermelon Rind Chutney. The button mushroom lollipop with black pork liver pâté, dehydrated okra, and pickled mustard seed fig jelly is a playful and delicious dish that will leave you wanting more.
One of the standout dishes is the Lobster Nam Khao, featuring fermented Thai pork sausage, makrut, lemongrass, and fresh red curry paste. The chilled local organic corn soup with winter melon and charred fermented beans is a refreshing and light dish that will prepare your taste buds for the next course.
The Cured Zero-Chemical Tilapia with Galangal, Makrut, Calamansi, Umi Budo, Crispy Pork Rind, and Thai Fermented Sausage is a show-stopper. The dish is bursting with flavor, and the use of sustainable and local produce makes it even more special. The chefs' bento box features Lard Piadina Bread, Local Black Pork Chicharrones, Sweet Potato Chips, Local Corn Puff, Fermented Cherry Tomatoes, and Red Curry Sprouted Pumpkin Seed Satay, making it a delight for the eyes and the palate.
The Phoo Pad Phong Karee with Local Mud Crab, Yellow Curry, Fermented Chili Sauce, Chili Jam, and Crispy Rice is another standout dish. The dish is packed with flavor and perfectly balances sweet and spicy notes. The meal ends on a sweet note with the Local Organic Watermelon Granita with Mini Mochi, Black Sesame, Freeze-dried Goji, and Desiccated Coconut.
Early Bird Offer and Booking
Make sure to take advantage of the special early bird offer of $1,088 per guest for bookings made on or before July 19. The regular price is $1,288 + 10% s.c. per guest. The vegan option is only available for pre-order.
The 6-hands dinner at BACI promises to be an unforgettable dining experience for foodies in Hong Kong. The use of sustainable and locally-sourced ingredients makes the menu unique, and the chefs' culinary expertise ensures that each dish is bursting with flavor. Don't miss out on this exclusive event – book your ticket now and get ready to indulge in a gastronomic adventure unlike any other.