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          Welcome to a world of imagination, where the visions of Ludwig van Beethoven and Gustav Klimt collide. Immerse yourself in the rawest form of human condition, and explore the topics of love and self through a sensorial experience, inspired by the works of the great masters. The “Journey on” drink kit is designed to awaken your senses by connecting your sight, taste and nose. Let your imagination flow with a Beethoven-inspired playlist curated by musician Olivier Cong, and indulge your mind with a recommended book list by Scentory. Embrace a sense of healing with an exclusive cocktail created especially for this occasion in a timeless Lobmeyr glass. As we head into a year of uncertainties, we hope you will rediscover your inner peace on this journey with us and take on every challenge with confidence.   About Lobmeyr Lobmeyr began in 1823 when Josef Lobmeyr, an Austrian from a glass-cutting family business, first opened a small glassware shop in Weihburggasse, Vienna. The shop began by selling exquisite works produced by the most important Bohemian glass manufacturers of the day. Now in its 6th generation, the brand’s success lies not only in a genuine love of glass but also their passion to contemporary interpretation. Today, you can still find Lobmeyr design all over the world including MoMA in New York, V&A Museum in London and MAK in Vienna.   About Scentory Creating unique scents for words 以字生香 以香伴讀 We curate personal reading journeys by creating unique scents to pair with selected book titles. Each scent is a unique blend that draws inspiration from words and is meticulously produced by Hong Kong’s aroma-chologists. We hope our readers can unwind and embark on a journey of self-discovery, while finding inner peace and personal balance.   Cocktail for the night 微醺暖夜 Inspired by Klimt and Beethoven’s works of tender emotionality, our gin & Earl Grey tea infusion kit is de- signed for you to immerse yourself in the world of love and art. Earl Grey tea leaves have been selected for their smooth mouthfeel, while cinnamon, juniper berries and star anise are added to spice up the gin for a warm and fuzzy feeling to welcome the coming winter season. + Gin distilled by Two Moons in Hong Kong 氈酒由Two Moons在香港蒸餾製作 + Earl Grey tea leaves and dried cinnamon, juniper berries & star anise provided by Peerie Tea 格雷伯爵茶葉和肉桂杜松漿果八角香料包由Peerie Tea提供   Make your cocktail Step-by-Step – Drop the tea leaves into the gin and let it sit for 20 minutes* – Prepare a clean container and pour all the gin and tea leaves into it using a strainer – Get a new Lobmeyr glass and fill it up with your preferred amount of ice – Pour the desired amount of gin infusion into the chilled Lobmeyr Balloon Double Old Fashion glass or Patrician Champagne cup —we recommend a 1:1 ration of gin and tonic (of your own choice) – Add your choice of dried cinnamon or juniper berries and star anise to garnish your drink *While 20 minutes is the optimal immersion time, we recommend anything between 15 and 25 minutes. You can tweak your drink’s intensity by adjusting the immersion time. Scentory Reads 香言選書 Touching on the subjects of love and self-discovery, our selection will take you out of your comfort zone and delve deep into the realms of the human psyche. We hope you will have a new-found sense of liberation with Rilke, while “The Painted Kiss” takes you on a journey of a lifetime and into the world of Klimt and his lover. Hope you will enjoy a wild ride with us!   “A Study of B” by Olivier Cong  This playlist sets to take the reader on a journey in time, starting with Beethoven (coincidentally, he also in- spired Klimt’s painting “Beethoven Frieze” in 1902) before transitioning to the Modern era, where countless reinterpretations of Beethoven’s music have since emerged, paying tribute to the life of the great master. This playlist is an hour long and is the best back drop for you to unwind with a book in hand. Spotify Playlist Link   About the Musician  A singer-songwriter, composer and multi-instrumentalist specialising in introspective and atmospheric soft depths, Olivier’s creations exude profound melancholy with sensual shading of his melodies and quiet confidence in his phrasing. In 2018, Apple Music selected Cong as their first HK Spotlight Artist, while his ambitious performances have led to invitations from Hong Kong Ballet, Shanghai Opera House, and most recently, Beijing director Tian Zhuangzhuang for his upcoming film.   Price and Availability Drink kit with Balloon Double Old Fashioned Tumbler HKD850.00 (per set) Drink kit with Patrician Champagne cup HKD1,050.00 (per set) Available at: Scentory's retail site Scentory's Pinkoi channel      


  Introducing Kinahan’s Irish Whiskey three-course menu every Wednesday and launch of Kinahan’s Kasc Project, the world’s only hybrid cask whiskey.   HENRY, the American steakhouse, smokehouse and butcher concept helmed by Chef de Cuisine Nathan Green, has debuted an exciting collaboration with Kinahan’s Irish Whiskey with a three-course pairing menu every Wednesday, available until the end of December only. The special menu, priced at HKD1,100 + 10% per guest, features pairings with the world’s first and only hybrid cask whiskey, Kinahan’s Kasc Project, launching exclusively at HENRY in Hong Kong.   Nestled within Bayfare Social on Level Five of Rosewood Hong Kong, HENRY pays homage to the time-honoured American steak tradition, inspired by the flavours and ingredients of America’s southernmost states. Here, guests can enjoy the finest expressions of butchery, meat-curing and charcoal grilling techniques by Chef Nathan’s seasoned hand.   Introducing Kinahan’s Irish Whiskey Kinahan’s Irish Whiskey was founded in 1779. One of the world’s oldest brands of whiskey, it was historically known as “the pioneer of Irish whiskey”, and has recently been lauded for its modern-day innovations within the category.  This year Kinahan’s Irish Whiskey, which has been sampled by kings, queens and heads of state over generations, is celebrating its 241st year of the brand. Inspired by the original whiskey making culture that rejected tradition and the norm, today Kinahan’s continues to pushes whiskey making methods to the next level.   About Kinahan’s The Kasc Project Whiskey The Kasc Project Whiskey is the world’s first series of whiskeys made in hybrid casks designed by Kinahan’s. Each cask is individually constructed from a mix of 5 different types of wood, including unusual oak varieties and even chestnut. It is a blend of rich, unusual new flavours – a absolute riot of wood, which is exactly what allows this unusual hybrid whiskey to pair so perfectly with different varieties of wood.   On the nose –whiffs of red plum, hints of pear, red apple, tropical fruits, and warm Mediterranean caramel spice. On the palate –savour notes of vanilla charred oak, ripe mango with caramelised tropical fruits, chocolate caramel, and lingering sun-dried raisin and fig. The finish is both spicy and sweet, with hints of nutmeg, orange, clove, floral sweet honeycomb, and syrupy pineapple.   “Our team is extremely proud of this collaboration. A new partnership with Henry allows us to re-imagine both food and whiskey experiences. This is so much more than just a menu collaboration, this is a hybritasation of different ideas and cultural identities to create a new experience.” – says Zak Og-anian, Managing Director of Kinahan’s.   Exclusive Three-Course Kinahan’s Whiskey Menu Every Wednesday Priced at HKD1,100 + 10% per guest, the three-course Kinahan’s Whiskey Collaboration family style sharing menu at HENRY, the city’s ultimate destination for meat-loving epicureans, is served on Wednesdays only until end of December  The menu begins with HENRY favourites of Salmon Rillettes with cucumber dill and chicory, Burrata with hazelnut pesto, pickled mushrooms and drizzles of aged Balsamic vinegar, and Steak Tartare with Chef Nate’s signature cold-smoked and hand-cut beef, egg yolk purée and rustic toast. The Kinahan’s pairing cocktail of choice is Kinahan’s Whiskey Sour, created with Kinahan’s Hybrid Cask Whiskey, egg whites, bitters and orange.   The main courses include a medley of Bone-In Ribeye of USDA Prime Holstein from Brandt Ranch in California and a BBQ Plate of Seven Pepper Beef Brisket and Snake River Farm BBQ Pork Belly, House Bacon and Andouille Sausage. These can be enjoyed with hearty Southern sides of Mashed Potatoes with burnt ends gravy, Collard Greens with pot liquor and Benton’s country ham, Shiitake Mushrooms with smoked soy sauce, and Charred Corn with Parmesan and harissa. The mains and sides are accompanied by a glass of Kinahan’s Hybrid Cask Whiskey and Kinahan’s Original Whiskey served neat.   Dessert showcases HENRY’s crowd-pleasing Chocolate Fondant with pretzel milk ice cream and Cheesecake with roast figs and pistachio, washed down with a warm and heady concoction of Irish Coffee featuring Kinahan’s Whiskey, Kahlua and whipped cream.   HENRY x Kinahan’s Whiskey Collaboration Menu HKD1,100+10% per guest WHISKEY SOUR Kinahan’s, Lemon/ Truffle, UHT Egg White   SHARING STARTERS SALMON RILLETTES Cucumber, Dill, Chicory BURRATA Hazelnut Pesto, Pickled Mushrooms, Aged Balsamic STEAK TARTARE Cold Smoked Hand-Cut Beef, Egg Yolk Purée, Toast   KINAHAN’S HYBRID CASK & KINAHAN’S ORIGINAL Neat   SHARING MAINS BONE-IN RIBEYE Brandt Ranch, California, USDA Prime Holstein BBQ PLATE Seven Pepper Beef Brisket, Snake River Farm BBQ Pork Belly, House Bacon, Andouille Sausage   SHARING SIDES MASHED POTATOES Burnt Ends Gravy COLLARD GREENS Pot Liquor, Benton’s Country Ham MUSHROOMS Shiitake Mushrooms, Smoked Soy Sauce CHARRED CORN Parmesan, Harissa   IRISH COFFEE Kinahan’s, Mr Black Coffee Liqueur, Tonka Bean, Cream   SHARING DESSERTS CHOCOLATE FONDANT Pretzel Milk Ice Cream, 100’s & 1000’s CHEESECAKE Roast Figs, Pistachio HENRY welcomes guests to savour the city’s first elevated American grill, smokehouse, and butcher concept. Dinner service starts at 5 p.m., Tuesday to Sunday.  Lunch service is 12 to 3 p.m. on Thursday and Friday and 12 to 5 p.m. on Saturday and Sunday.  HENRY is closed on Monday. For reservations, please call +852 3891 8732 or email # # #   Contact HENRY Address: Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong Tel: +852 3891-8732 Email: Website: Instagram: @BayFareSocial @HenryGrillHK About HENRY HENRY, the American grill, steakhouse and butcher concept helmed by Chef de Cuisine Nathan Green, pays homage to the time-honoured American steak tradition inspired by the flavours and ingredients the country’s southernmost states. Here, guests can enjoy the finest expressions of butchery, meat-curing and charcoal grilling techniques by his seasoned hand. Swathed in clubby, handsomely modern fittings, HENRY also showcases live-fire ovens, charcoal grills, a butcher’s shop and a meat locker, befitting its position as the city’s ultimate destination for meat-loving epicureans.


Kerry Hotel, Hong Kong has joined hands with Atelier Cologne to create an intriguing ‘Love In A winter Garden’ afternoon tea experience from 16th November 2020 till end of the year. Luxuriate in the aroma of Atelier Cologne’s latest Joie de Vivre Collection combined with a fragrant culinary journey to celebrate the festive season with an exclusive Afternoon Tea. The innovative menu features the regenerating and refreshing virtues of the citrus fruits of the collection – Orange Sanguine, Love Osmanthus, Oolong Inifini and Clementine California.     This fragrant afternoon delight offers a range of delicious morsels featuring orange, oolong and osmanthus to recreate the vibrant scent of fruity citrusy notes and winter decoration which represents the elegant expression of “Encapsulating life greatest moments”.  This delightful and enriching experience is complemented by an elegant Atelier Cologne Tea Bottle pouring a refreshing Oolong tea-based mocktail for two when guests share their experience on the public social media accounts. This exciting afternoon tea experience denotes a vision of artistic gastronomy by presenting the delicious bites in a custom-made wooden ‘treasure box’ that is unlocked in front of guests when served.    < Orange Sanguine >   ·         Snow Crab & Lobster Cocktail  ·         Christmas Ornament    < Love Osmanthus >  ·         Snow World   ·         Jerusalem Artichoke Veloute     < Oolong Infini >  ·         Oolong Mushroom   ·         Brie de Meaux & Black Truffle “Croque Monsieur”     < Clementine California >  ·         Winner Spices Yule   ·         Roast Duck Pancetta & Chestnut “En Croute”       ‘Love In A Winter Garden’ Afternoon Tea at Lobby Lounge   Period: 16 November to 31 December 2020   Time:   Monday to Friday: 14:30 to 17:30  ;  Saturday, Sunday and Public Holiday: 14:00 to 18:00   Address: Level 1, Kerry Hotel, Hong Kong, 38 Hung Luen Road, Hung Hom Bay, Kowloon, Hong Kong  Reservations: +852 2252 5237, or  Price: HK$688 per set for two persons  *Subject to 10% service charge  Each tea set for two offers an exclusive Atelier Cologne gift set, including an exclusive Fragrance Ceramic (x2 per) with Cologne Absolue 1.7ml (x2) complimentary. A total indulgence of Atelier Cologne’s sensory experience (available while stocks last).    Introduction of the Atelier Cologne’s Four Perfumes  Orange Sanguine  Blood orange perfume Orange Sanguine: a fresh scent of zesty elegance. Soft sea breezes and sunshine in a bottle. The scent of freshly cut oranges that accompanies you like a sophisticated shadow. Just let its seductive power surround you…  Ingredients: Blood Orange from Italy, Geranium from China, Sandalwood from Australia  Price: $625/30ml, $1,175/100ml, $1,590/200ml  Love Osmanthus  The NEW launched perfume by Atelier Cologne. Osmanthus flower from China brings peach-like creaminess while lemon from Italy adds brightness and warmth, both grounded by cedarwood from America. Sweet, Fruity, Floral.  Ingredients: Osmanthus from China, Lemons from Italy, Cedarwood from America  Price: $625/30ml, $1,175/100ml, $1,590/200ml  Oolong Infini  Oolong tea perfume: Oolang Infini for cold winter nights. It is a cold full-moon night. On your window, you can see the snow melt slowly. You are comfortably sitting in front of a crackling fireplace. Suddenly, a warm, enveloping scent of a delicate perfume surprises you. Within seconds, the room smells pleasantly of tea and bergamot…  Ingredients: Scent of Oolong Tea, Bergamot from Italy, Gaiac wood from Central America  Price: $625/30ml, $1,175/100ml, $1,590/200ml  Clementine California  This is the perfect moment to explore fruity and sweet scents from Italy, Turkey and Haiti. A wonderful blend of natural fragrances that will make your imagination travel towards exotic countries and a windless summer day.  Ingredients: Clementine from Italy, Juniper Berries from Turkey, Vetiver from Haiti  Price: $625/30ml, $1,175/100ml, $1,590/200ml  About Atelier Cologne  Atelier Cologne is a French Maison de Parfum embarking people on emotional journeys since 2009. Powerful memories and treasured emotions are at the genesis of each perfume, stimulating an incredible voyage of the imagination. Born from nature, each perfume uses up to 95% Natural Origin Ingredients.  About Kerry Hotel, Hong Kong  Kerry Hotel, Hong Kong brings a dynamic approach to hospitality to the shores of Victoria Harbour. The first new build hotel to open on the Kowloon waterfront in over two decades, Kerry Hotel, Hong Kong is the city’s first urban resort for visitors and local residents, offering trend setting food and beverage concepts, leisure activities, business and meeting services, as well as extensive sports and wellness programs.     Set on Hung Hom Bay, the 16-storey hotel was conceived by renowned interior designer Andre Fu and award winning architect Rocco Design.  The design takes full advantage of its waterfront setting with a multi-level podium space with extensive elevated outdoor landscaped gardens connecting seamlessly to the hotel’s public leisure areas.     The five-star urban resort is a vibrant hub for travellers and local residents seamlessly integrating with the neighbourhood and local culture.     For more information and reservations, please contact a travel professional or access the website at 


Christmas Cookies, cake pops, log cakes, macarons, cupcakes, and more Hong Kong’s favourite health-conscious bakery, The Cakery introduces to its ever-growing range of offerings new limited edition Christmas seasonal desserts and dine-in and takeaway Christmas afternoon tea. With all diets and lifestyles in mind, the new range of baked goods and dine-in offerings provide a delicious and guilt-free way to indulge over the coming holidays. “One of our aims at The Cakery is to give a sense of inclusion for all occasions,” says The Cakery founder, Shirley Kwok. “I hope the introduction of these ingredient-conscious treats offer more people with dietary restrictions the chance to join in on festive occasions with loved ones this year.”   The Cakery’s Dine-in and Takeaway Vegan Christmas Afternoon Tea Kick off the holiday season with The Cakery’s delightfully decadent Christmas Afternoon Tea (HK$598) experience, packed with premium ingredients and wholesome, hearty flavors. Served within a fairy-lit box designed like a Christmas advent calendar for dine-in guests, the set is also available for takeaway in a bow-wrapped picnic basket. The vegan Christmas Afternoon Tea experience begins with savory bites of Vegan Chickpea Sandwich with Homemade Mayo and Impossible Meatball with Bell Pepper Puree. Move on to the anticipated sweet baked goods including Snowman Chocolate and Santa Chocolate made with vegan chocolate and apple crumble cake, Chocolate Dreamers with coconut cream, pistachio, and Day Dreamer Cake, Passion Fruit Tart made with vegan butter, almond flour, dairy-free cream, and soy milk, Mini Vegan Cupcakes, and sumptuous Sconescreated with golden flaxseed meal and organic cane sugar.   The Cakery’s Newly Launched Christmas Collection With the season of gifting just around the corner, The Cakery introduces a new range of traditional Christmas baked goods with its signature health-conscious spin. The all-vegan Limited Edition Christmas Cookie Box (HK$398) is a heartwarming collection of soft-baked cookies including chocolate peanut butter, raspberry white chocolate, and chocolate chip pecan. The box also includes biscotti made with premium organic ingredients, and the classic gingerbread man and gingerbread tree in 2 sizes. For a chance to bring the sweets-loving family together, Christmas Log Cake (HK$720-HK$1,280 that serves between 4-8 guests) is an eye-catching vegan festive log-cake that is meant to be shared. With a sumptuous chocolate base and dairy-free whipping cream, the cake is adorned with chocolate “logs” and finished with raspberries, blueberries, and rosemary. Smaller festive treats that can be enjoyed individually and make for perfect gifts include gluten-free Christmas Red and Green Macarons(HK$30 each), organic Christmas Cake Pops (HK$60-90 each) with fun festive designs such as Christmas tree and snowman, as well as gluten-free, vegan, organic or keto X’mas Cupcakes (HK$45-48) featuring toppings such as red currant, fondant, gingerbread cookie, red currant and rosemary, and silver foil. The Cakery’s Christmas offerings will be available at all locations from 13th November, 2020. <<ENDS>> The Cakery – Shop Details Shop Addresses Lee Gardens 2 Shop 124, 1/F, Lee Garden Two, 28 Yun Ping Road, Causeway Bay, Hong Kong Opening Hours – 10:00am – 7:30pm on Mon-Sat, 10am-7pm on Sun & PH Tel – 2816 1838   Landmark Shop Shop 303, The Landmark, Central, Hong Kong Opening Hours – 10:30am – 7:30pm on Mon-Sat, 11am-7pm on Sun & PH Tel– 6683 3833   City'Super ifc Mall Shop 1041-1049, 1/F, ifc Mall, 8 Finance St, Central Opening Hours – 10:00am – 8:00pm on Mon-Sun & PH Tel – 2234 2804   City'Super Time Square Times Square Basement 1, Causeway Bay Opening Hours – 10:00am – 8:00pm on Mon-Sun & PH Tel – 2917 7213   Email:  Website – Facebook – Instagram – @thecakeryhk #thecakeryhk   About The Cakery The Cakery is a Hong Kong based bakery. We strive to help you live a healthier and fitter life. We want you to fulfill your sugar caving and have fun while doing it. We believe in “you are what you eat”. We took some of the healthiest ingredients, replaced refined sugar with natural sugars and increased the amount of good fats and proteins to improve the overall nutritional profile of desserts, so you can enjoy your favorite dessert guilt free. We offer a range of products that are organic, sugar-free, gluten-free and vegan-friendly. Each of our products has balanced macros and is nutrient-rich so you get a whole lot of goodness in every bite. We produce food that loves you back!   About KIRR (Keeping it Real and Raw) As an extension to The Cakery, an advocate on clean eating, KIRR (Keeping it real and raw) is here to build a safe and clean community and make a sustainable lifestyle more accessible to you and your family. At KIRR, you will find some of the best Eco-friendly products on the market, from ingredients, fashion to jewelry, home-ware and active-ware. We are a small platform with a massive mission of making the world a better place together with you.    


  On October 22 and 23, The Macallan celebrated the launch of The Macallan Edition No.6 at K11 Art & Cultural Centre. The Macallan Edition No.6 is a new limited edition single malt whisky that celebrates the natural wonders of The Macallan Estate and the vibrant lifeforce that sustains it – the River Spey.   Hosted by Patricia Byott, Brand Ambassador for The Macallan Hong Kong, the unveiling of the Edition No. 6 was a feast for the senses where guests enjoyed a gastronomic meal pairing with The Macallan while overlooking the beautiful Victoria Harbour – a spiritual representation of the Spey.  It was an unforgettable event to experience the real beauty and power of nature complemented by an exceptional and peerless spirit.   Marking the sixth and final release in The Macallan Edition Series, Edition No.6 tells the story of a unique land and an extraordinary river, where whisky making, agriculture and nature all live in total harmony.  It brings together The Macallan’s Ghillie, Robert Mitchell; Hardy, the world’s most renowned fly fishing brand; and The Atlantic Salmon Trust, which has over 50 years’ experience in salmon conservation.   The Macallan Estate lies on the banks of the River Spey, one of Scotland’s most legendary rivers renowned across the world as a home to the mighty Atlantic salmon.  A day on this river, with its pure water, stunning wild landscape and calmness is a once in a lifetime experience.   The Macallan’s Ghillie, Robert Mitchell is the guardian of The Macallan’s stretch of the River Spey and takes great pride in his role caring for the river. He said: “A day on the River Spey is supremely special.  You feel that you are escaping from everything and truly connecting with nature and with our Distillery completing this stunning landscape, there is no other place in the world capable of drawing so many wonders together.  We are proud custodians of our one-and-three-quarter mile stretch of the River Spey and advocate for sustainability of the wildlife in and around it and so all fishing at The Macallan is catch and release.”   Inspired by the remarkable experience offered by the Spey, The Macallan Whisky Maker, Steven Bremner, created Edition No.6 by choosing five cask styles that embody unique stories related to the river and its unparalleled natural landscape.  Crafted from a combination of American and European oak sherry seasoned casks, Edition No.6 captures the River Spey’s energy; the warm, welcoming personality of The Macallan’s Ghillie; the classic craftsmanship of Hardy; the extraordinary life of the Atlantic salmon on the beat; and the mastery of whisky making on The Macallan Estate, which has taken place since 1824. The result is a multifaceted whisky delivering aromas of fresh fruits, nutmeg and toffee merged with oak and flavours of ripe plum, vibrant sweet oranges and cinnamon, developing into spicy fresh fruits and creamy chocolate and toasted oats at the finish.   Steven Bremner, The Macallan Whisky Maker, said: “From its early days of whisky making almost 200 years ago, The Macallan has been strongly inspired by and intrinsically connected to nature. It is the force that flows through everything we do at The Macallan and our whisky is enriched by its powerful presence.  Edition No.6 is inspired by the natural world surrounding our Distillery, which has so much to offer and enjoy, in particular the River Spey, which is so vibrant, and full of energy.   “This complex single malt provides the perfect conclusion to the Edition Series as there is so much to discover in this whisky. The natural colour of antique brass derived from The Macallan’s exceptional oak casks indicates the richness of flavour that awaits and there is a structure and depth that is uncovered more and more over time.”   To protect the magical sense of the Spey that lies at the heart of Edition No.6, The Macallan has launched a new charitable partnership with The Atlantic Salmon Trust to help to conserve the at-risk fish, whose numbers have declined so rapidly in recent years.   The Atlantic Salmon Trust is protecting wild salmon and sea trout wherever they roam, especially in places like the River Spey, by tracking their migration across thousands of km from their dominion to the open oceans.  As a guardian of one of the last sanctuaries of Scottish salmon, The Macallan is supporting The Trust’s vital conservation work on the River Spey and beyond.   The Edition Series explores the unique and defining elements which make The Macallan one of the world’s most revered single malts. Each release reveals the detail of whisky making and showcases the absolute skill of the whisky maker, while sharing the story of The Macallan’s exceptional oak casks and mastery behind the perfect cask selection since 1824.    The Macallan Edition No.6 has an RRSP of HK$1103 and will be available in major wine and spirit retailers in Hong Kong starting from Oct 2020.     Whisky Maker’s Notes: ABV: 48.6% Colour: Antique brass Aroma: Rich fresh fruits, nutmeg, ginger, chocolate, toffee, vanilla, and oak Palate: Plum and sweet orange, cinnamon, nutmeg, balanced oak, toffee, and oats Finish: Long fresh fruit with spices turning to creamy chocolate and toasted oats         Additional Information   The River Spey The River Spey is a proud symbol of Scotland, flowing for 107 miles northeast across the Highlands into the North Sea.   It rises at about 1,150 feet in the Corrieyairack Forest and derives tributaries from the Monadhliath Mountains, the Grampian Mountains, and the Cairngorms. In the wider, lower valley of Strathspey, it swings between great sweeps of terraces and finally enters the sea by a shifting mouth across a shingle spit between Buckie and Lossiemouth.   The ninth longest river in the UK, and the third longest and fastest flowing river in Scotland, the Spey is one of the country’s most legendary rivers, renowned across the world as a home to the mighty Atlantic salmon. Wild Atlantic salmon are at risk of becoming an endangered species and the River Spey has the largest salmon population in Scotland. It is designated as a site of Special Scientific Interest.   The River Spey has played a fundamental role in The Macallan’s history and heritage. The distillery’s location was originally selected in 1824 due to its proximity to the river as it could provide the natural water resource – a key ingredient in the production process. To this day, the river provides an extraordinary source of inspiration for The Macallan.     The Macallan Fishing Beat The Macallan Estate lies on the banks of the River Spey and has over 1.8 miles of river running through the estate. As a landowner adjacent to the river, The Macallan has its own Fishing Beat on the Spey, where guests can fish for salmon under the watchful eye of The Macallan Ghillie.   The River Spey is recognised as one of the finest fly fishing rivers in Europe, attracting fishermen from across the globe. Located in the valley just below the distillery, The Macallan Fishing Beat features beautiful pools, including a 25ft deep tunnel pool in the middle, and offers a majestic location, where visitors can truly connect with nature while enjoying one of the world’s greatest rivers,   The Macallan is a proud custodian of its stretch of the River Spey, and advocates for sustainability of the wildlife in and around it. With a 100% return of its fish, all fishing at The Macallan is, and always will be, catch and release, and all fish are treated with the utmost respect and care during that time.                           About The Macallan Founded in 1824, The Macallan is one of the worlds’ most admired and awarded single malt whiskies. The reputation of The Macallan is based on a product of outstanding quality and distinctive character. An obsession with excellence has been the hallmark of The Macallan since its founding, by Alexander Reid, on a plateau above the river Spey in north-east Scotland.   In May 2018, The Macallan unveiled its new £140 million distillery and visitor experience on its Speyside estate, increasing investment in whisky, warehousing and in The Macallan’s signature sherry-seasoned oak casks.  The striking contemporary architecture, cut into the slope of the land, takes its cues from ancient Scottish hills.  It stands nearby Easter Elchies House, the Highland Manor built in 1700 which has been The Macallan’s spiritual home since 1824.  The new distillery marks an important milestone, recognising the significant journey of The Macallan since 1824 and marking an exciting new chapter in the evolution of the luxury single malt.”   For more information on The Macallan, please follow the website, our Facebook fan page or Instagram.


  The House of Krug is delighted to present Krug From Soloist to Orchestra in 2006 – three creations that honor the year 2006: Krug Clos du Mesnil 2006, Krug 2006 and Krug Grande Cuvée 162ème Édition. This is a special tribute to this remarkable year and to the unique craftsmanship of the House of Krug, which enables the creation of different expressions of nature, all of the same level of distinction.   The Krug Clos du Mesnil 2006 exalts the purity of a single walled plot of Chardonnay harvested in 2006, a virtuoso soloist – while Krug 2006 is an ensemble of musicians playing the music of the year. Finally, Krug Grande Cuvée 162ème Édition, composed around the harvest of 2006 with wines from 11 different years, is the full orchestra playing the most complete symphony Champagne can perform.   THE CIRCUMSTANCES OF 2006 The year 2006 was considered a hot one in Champagne, with extreme highs and 23 days recorded over 30°C. It was a capricious climate that went from dry periods to intense rainfall, and in August, the equivalent of 2 months of rain fell within only 2 weeks. The sun returned to complete the ripening period, shining on a beautiful harvest. The natural harvest showed beautifully mature generous grapes with a balance similar to those of 2002 and 1989, making the year 2006 an exceptional one.   KRUG CLOS DU MESNIL 2006: THE SOLOIST Krug’s Clos du Mesnil perpetuates the nonconformist spirit of Joseph Krug, founder of the House of Krug. It epitomises the House’s singular approach to Champagne making, which involves an in-depth knowledge of each plot and its individual wine, in order to create a Champagne of the undisputed quality envisioned by the founder.   The Krug Clos du Mesnil 2006 is the result of a single grape variety, a single year, and a single historic vineyard that has been protected by walls since 1698 and is located in the heart of Mesnil-sur-Oger, one of the most iconic villages for Chardonnay in the Champagne region. The highly unique circumstances of 2006 lent the year’s grapes a rare beauty and poise, which expresses the music of this 1.84-hectare walled plot. The House of Krug chose to create Krug Clos du Mesnil 2006 with the promise of revealing the full potential of this walled plot of vines (clos in French) of a single grape variety – Chardonnay – from a single year, 2006.   At first sight, Krug Clos du Mesnil 2006 emits a vibrant luminosity and an intense golden colour redolent of ripe wheat. On the nose, savour delicate aromas of citrus, barley sugar, and dried fruits with balance and freshness. On the palate, the wine is generous and round with beautiful intensity, with initial hints of madeleine cake and brioche that give way to notes of pastry, tarte tain, lemon meringue, bitter orange, and some spice. The finish is long, with great tension and notes of candied ginger. Krug Clos du Mesnil 2006 pairs beautifully with fish or shellfish dishes such as fillet of flounder in saffron sauce, zander with beurre blanc, seared scallops, or tuna carpaccio. It may also be enjoyed with delicately flavoured meat dishes such as a classical blanquette de veau, or French veal ragu.    DU SOLISTE À L'ORCHESTRE EN 2006 ACTE I To the delight of Krug Lovers all over the world, Krug Clos Du Mesnil 2006 will now be available in a limited-edition oak case comprising three 75cl bottles of Krug’s creations from the year 2006. Each limited edition hand-crafted case is a tribute both to the remarkable year of 2006 and the unique craftsmanship of the House of Krug that enables the creation of different expressions of nature and music, all of the same level of distinction.   KRUG ID: EVERY BOTTLE OF KRUG CHAMPAGNE HAS A STORY TO TELL Since 2011, the House invites Champagne lovers to enter the Krug iD – six digits printed on the back label of every Krug bottle – in a dedicated section of the Krug website, using the Krug App, via Twitter or Google, to take their experience one step further. The Krug iD reveals a detailed story of the Krug bottle, the Cellar Master’s impressions of the year, Krug x Music Pairing suggestions, food pairing inspiration, as well as recommendations for ideal storage and service to enhance every tasting of Krug Champagne. As a House with a contemporary spirit and a history of pioneering, Krug continues to embrace digital innovation and its potential to disrupt and delight.   COMMITMENT TO SUSTAINABILITY Built upon a vision of uncompromising quality and respect for craftsmanship, viticulture and terroir, the House of Krug continues to uphold its longstanding commitment to the environment. Krug is the first Maison of LVMH to be certified Positive Luxury, due to its environmentally sound practices in vineyards, as well as among its partners, suppliers and employees. Sustainable viticulture means no herbicide is used, and vines are given organic fertilization only, while 100% of plots are planted with inter-row grass to curtail soil erosion. In order to optimise energy consumption, House has switched from oil to water-running compressors and banned air transport. Finally, the House has fashioned a unique giftbox that is 100% eco-friendly, requiring much less energy to produce and avoiding waste as it fits a wide range of Krug Champagnes.   Note to Editors Krug Clos du Mesnil 2006 is currently available for purchase in Avize Champagne Cellar (HK$8,880) and at The Fine Wine Experience (HK$8,200).   ABOUT THE HOUSE OF KRUG Krug has always lived up to its reputation as the first and still unique Champagne House to create only Prestige Champagne every year since its foundation. The House was founded in Reims in 1843, by Joseph Krug, a visionary non-conformist with an uncompromising philosophy. Having understood that the true essence of Champagne is pleasure itself, his dream was to offer the very best Champagne he could offer, every single year, regardless of annual climate variations. Paying close attention to the vineyard’s character, respecting the individuality of each plot and its wine, as well as building an extensive library of reserve wines from many different years allowed Joseph Krug to fulfill his dream. With a very original approach to Champagne making, he decided to go beyond the notion of vintage to create the most generous expression of Champagne every year. Thus, he founded a House in which all Champagnes are of the same level of distinction, each illustrating a particular expression of nature.


  To fete the 1-year anniversary of its reopening after the major renovation, Man Ho Chinese Restaurant has newly created a fascinating 8-course wine pairing menu celebrating the refined Cantonese cuisine with exquisite wines, expertly curated by the talented culinary duo of Chinese Executive Chef Jayson Tang and Sommelier William Ma. Embark on this exceptional wine pairing journey as William has meticulously handpicked 6 varieties of extraordinary Champagne, sake and wines in their fine vintage, while Jayson has crafted an inspiring menu with his creative mind to perfectly match the distinctive characteristics of the wines.     Begin the gastronomic dining experience with the chilled Taittinger, Millésimé Brut, Champagne 2013 which delivers a citrus and stone fruit flavour to create a balance with the deep-fried mashed lobster stuffed in mashed taro. A treat for the eyes and palate, the steamed fresh abalone smoked table-side with chrysanthemum tea is enhanced by the smooth texture of the renowned Japanese sake, Shichiken Kaikoma Junmai Daiginjo. Complementing the pan-fried Canadian scallop with carrot sauce is Domaine Michel Niellon, Chassagne-Montrachet, Burgundy 2017, a medium-bodied Chardonnay with a hint of citrus and tropical fruit. To stimulate your appetite to prepare for the next phase of the culinary journey, savour the garoupa broth with mandarin peel and lemon leaf that refreshes your palate.   A highlight of the menu is the perfect marriage of Sautéed Miyazaki wagyu beef with St. George’s mushrooms and Domaine de la Vougeraie, Savigny-les-Beaune 1er Cru “Les Marconnets” Burgundy 2015, a medium-bodied pinot noir that displays opulent notes of red fruit and floral with a soft tannin. The braised South African dried abalone with black mushroom and vegetable creates an indulgent harmony with the fully mature Chateau Laforge, St-Emilion, Bordeaux 2001. Round off the epicurean journey with the salted egg yolk Crème Brûlée along with the fully developed German Riesling – Weingut Abteihof, Wehlener Sonnenuhr, Auslese, Mosel 1994.   Available from now until 30 December 2020, the new deluxe wine pairing menu at Man Ho Chinese Restaurant is priced at HK$1,580 per person, subject to a 10% service charge. An alternative non-alcoholic beverage pairing is also available, showcasing rare finds of sparkling teas from Denmark and alcohol-free wines from France and Austria.   For enquiry and reservation, call +852 2810 8366 or email  

Riedel Winemaker of the Year Awarded to Eduardo Chadwick

Riedel Winemaker of the Year Awarded to Eduardo Chadwick The Cambridge Food and Wine Society of Canada named Eduardo Chadwick, President of Viñedos Familia Chadwick, as Winemaker of the Year 2020 on behalf of Riedel Austria, the world’s leader in crystal glassmaker. The award was granted to Eduardo for being one of the most important actors in the Chilean wine scene and one of the most enthusiastic and charismatic promoters of the wine industry. Sincerely grateful, he commented: “I am deeply honoured to receive this prestigious recognition. I would like to thank our team for their tireless work to produce the best wines from our Chilean terroir and to obtain the recognition for Chile amongst the best fine wine appellations of the world. Past recipients of the Riedel Winemaker of the Year have included Robert Mondavi, Lamberto Frescobaldi, Miguel Torres and Anthony von Mandle among other personalities. The award was presented by Sheila Swerling Puritt, Wine Writers Circle of Canada, and members of the Society in the presence of the Riedel family, during which Eduardo Chadwick was presented with a beautiful Riedel Decanter. Eduardo Chadwick with Riedel Decanter and his icon wines.   About The Cambridge Food and Wine Society of Canada The Cambridge Food and Wine Society of Canada is an organization co-founded in 1998 by Professors Leo Chan and Gian Paolo Michelini. The society organizes regular gourmet food and wine tastings and other educational activities, counts with a library, as well as periodicals on hospitality. In addition to conducting food and wine tours, it also provides annual scholarship funds to accomplished students.


  IWC Schaffhausen complements its TOP GUN range of Pilot’s Watches with the Pilot’s Watch Chronograph TOP GUN Edition “SFTI”. The new model takes inspiration from the “Strike Fighter Tactics Instructor” watch, which was created in 2018 in honor of the US Naval Aviation Community and is available only for TOPGUN graduates. Thanks to the combination of a black ceramic case with a Ceratanium® case back and pushers, the sporty chronograph boasts a tactical, matte black design code.   In 2018, IWC created the Pilot’s Watch Chronograph Edition “Strike Fighter Tactics Instructor” in collaboration with instructors based on Naval Air Station Leemore in California. Featuring a case made of black ceramic and the iconic TOPGUN patch on the dial, the rugged chronograph is available exclusively for graduates of the Navy Fighter Weapons School. The Pilot’s Watch Chronograph TOP GUN Edition “SFTI”, limited to 1500 pieces, takes inspiration from the acclaimed “Strike Fighter Tactics Instructor“ watch. It follows the tradition of IWC’s TOP GUN watches. It is made with extraordinarily robust materials to withstand the extreme strain that pilots experience in the cockpit of supersonic jets like the F/A-18 Super Hornet. The large 44-millimeter case is made of black zirconium oxide ceramic. With a Vickers rating second only to that of a diamond, ceramic ranks among the hardest substances on earth. It is extremely scratch-resistant and its stealthy black color is totally anti-reflective. The case back and chronograph pushers are made of Ceratanium®, a recent innovation from IWC’s materials engineers. This new material is as light and durable as titanium but at the same time as similarly hard and scratch-resistant as ceramic. Thanks to the combination of ceramic and Ceratanium®, the chronograph boasts an entirely matte black design. The tactical look is completed by a black dial and black hands coated with luminescence. The small second hand and the tail of the chronograph second hand, which takes the form of a jet, add a touch of red to the instrument-style dial. Ticking away inside the sturdy case is the IWC manufactured 69380 calibre. The robust chronograph movement in classic column-wheel design ensures precise timekeeping and the measurement of stopwatch times of up to 12 hours. Another function is a date and weekday display. The sporty timepiece is fitted with a green textile strap.   IWC SCHAFFHAUSEN In 1868, the American watchmaker and entrepreneur Florentine Ariosto Jones travelled from Boston to Switzerland and founded the ‘International Watch Company’ in Schaffhausen. His visionary dream was to combine advanced American manufacturing methods with the craftsmanship of Swiss watchmakers to make the best pocket watches of his time. In doing so, he not only laid the foundation for IWC’s unique engineering approach but also established the centralised production of mechanical watches in Switzerland. Over its 150 year history, IWC Schaffhausen has developed a reputation for creating functional complications, especially chronographs and calendars, which are ingenious, robust, and easy for customers to use. A pioneer in the use of titanium and ceramics, IWC today specialises in highly engineered technical watch cases manufactured from advanced materials, such as titaniumaluminide and Ceratanium®. Preferring the principle of “form follows function” over decoration, the Swiss watch manufacturer’s timeless creations embody their owners’ dreams and ambitions as they journey through life. IWC sources materials responsibly and takes action to minimise its impact on the environment, creating intrinsically sustainable timepieces that are built to last for generations. The company prides itself in training its own future watchmakers and engineers, as well as offering an excellent working environment for all employees. IWC also partners with organisations that work globally to support children and young people.  


      TATE DINING ROOM’S CHEF VICKY LAU UNVEILS “AN ODE TO TEA”, THE LATEST 7-COURSE SINGLE-INGREDIENT FRIDAY + SATURDAY LUNCH MENU  1-Michelin-starred TATE Dining Room presents a refined single-ingredient lunch menu with an innovative French Chinese twist. Following a successful series of An Ode to Eggs, An Ode to Rice, and the most recent An Ode to Tofu, Chef-patron Vicky Lau now shines the spotlight on Asia’s most revered time-honored tradition – the art of drinking TEA.   An Ode to Tea elevates the tea drinking ritual by pairing some of the finest regional teas with a 7-course autumn menu by Chef Vicky Lau. From Gushusun-dried black tea derived from 200-year-old Assamica trees in Yunnan, to the umami-rich Gyokuro Oku no Tsuyu green tea blended exclusively by Horii Shichimeien in Kyoto, the hand-selected tea pairings showcase a delicate balance with Michelin-starred Chinese French gastronomy. Each tea will be brewed in small batches daily, and served either cold or warm depending on the character of the tea leaves and dish.   The menu begins with Tea Brewed Soft Mushroom Egg, an earthy dish that pairs well with the nutty Forest Wild White Broom white tea from Fujian, China.   The second course is Sweet Shrimp with Shrimp Croquette Fresh Green Tea Leaf, which is paired with a blend of Gyokuro Oku no Tsuyu green tea that is brewed and served at the precise temperature of 40 degrees so as to not burn the tea leaves. The sweet shrimp will be served with raw green tea leaves, which when chewed, releases a strong aroma on the palate. The tea is made of two kinds of tea cultivars: hand-picked Goko from Kyotanabe City and Ujihikari from Wazuka.   Kadaifi Wrapped Snapper with Kumquat, an elegant yet playful dish, meets its match with Oriental Beauty – a Chinese Oolong tea from New Taipei City, served cold and slightly fizzy. The rare tea is always produced in pesticide-free conditions to allow green leafhoppers to bite the leaves. This induces early oxidation and creates a unique honey-like aroma.   The next course of seasonal Tokyo Turnip with Hairy Crab Roe is paired with Big Red Robe, a type of Chinese Oolong rock tea from Fujian, China. The tea is served warm, with a touch of ginger to balance the traditionally “cold” properties of crab roe. Nutty, smoky, and with hints of ripe fruit, the tea acquires its unique flavor from the high mineral content present in the rocky terroir of Wuyi mountains.   French Challan Duck Breast with Plum Sauce is complemented by the malty and woody notes of Gushu sun-dried black tea that is produced in the springtime in Xiaohusai, a 2000-metre altitude tea base in Yunnan, China. The deep aroma of this tea is derived from a special “sun-drying” method of oxidation.   For warming the stomach, the next course highlights Rice Scent Aged Pu’erh to pair with Flower Clams and Dried Seafood Rice. The high-quality aged Pu’erh is processed from hundred-year-old tea trees in the Menghai region of Yunnan, China, and exudes a soothing woody rice scent unmatched by other Pu’erhs.   The concluding dessert course of Chocolate Pastry Cream, Cocoa Streusel with Masala Chai Tea Ice Cream is made from Assam tea leaves harvested from the lowlands of Khongea. The full-bodied, bright, and spicy tea is infused with a rare Keralan spice mix of cinnamon, cardamom, aniseed, cloves, black pepper and rose petals, and cooked slowly over a stove with milk and sugar.   Lunch at TATE Dining Room is served on Fridays and Saturdays from 12pm-2:30pm. Priced at HK$1,188+10% per guest, the seven-course lunch menu will feature refined innovative French-Chinese interpretations of autumn delicacies paired with tea – the chosen single ingredient for October – end of 2020. Depending on the seasonality and availability of ingredients, every 2 -3 months, Chef-patron Vicky Lau will choose a different single ingredient focus.   “Just like wine, tea is a seasonal product of terroir and climate. Little do people know, the flavor of tea is equally nuanced and suited for pairing with a variety of dishes. Through this special menu, I hope to showcase that tea can enhance and accompany food to the same effect as thoughtful wine pairings,” says Chef Vicky Lau.   ODE TO TEA HK$780 (full course men) HK$408 (mandatory tea pairing) HK$1,188+10% per guest   INTRO TEA BREWED SOFT MUSHROOM EGG Forest Wild White Broom-Tea|荒野掃把白茶   I./ SWEET SHRIMP WITH SHRIMP CROQUETTE FRESH GREEN TEA LEAF Gyokuro Oku no Tsuyu|玉露奥の露    II./ KADAIFI WRAPPED SNAPPER WITH KUMQUAT SAUCE  Oriental Beauty |東方美人   III./ TOKYO TURNIP WITH HAIRY CRAB ROE Big Red Rope|果韻大紅袍   IV./ CHALLAN DUCK BREAST WITH PLUM SAUCE Gushu Sun-Dried|古樹曬紅   V./ FLOWER CLAMS AND DRIED SEAFOOD RICE  Rice Scent Aged Pu’erh|糯香茶化石   VI./ CHOCOLATE PASTRY CREAM, COCOA STREUSEL WITH MASALA CHAI TEA ICE CREAM Masala Chai|印度香料阿薩姆   MIGNARDISES   About Chef Vicky Lau – Founder of Tate Dining Room The undisputed queen of innovative French Chinese fine dining in Hong Kong, Chef Vicky Lau takes pride in her talent for visual artistry from her previous life as a graphic designer. Her innate creativity is evident in the seasonally evolving tasting menu of “Edible Stories”, each course designed by Chef Vicky Lau to evoke emotions and stir the imagination with an intriguing play on flavours and textures. Chef Vicky Lau’s culinary skill and artistic talent earned TATE Dining Room’s first MICHELIN star in 2013, successfully maintaining its star in the years that followed. In 2015, she was named Asia’s Best Female Chef by The World’s 50 Best Restaurants. Follow her culinary endeavors on Instagram at @ChefVickyLau.   <<END>>   About TATE Dining Room Established in 2012, TATE Dining Room is a fine dining restaurant serving an eclectic mix of French and Chinese cuisine presented in what they call, Edible Stories – an exploration into culinary expressionism. The talented individuals of TATE’s team create dishes with not only the freshest and the most vibrant ingredients possible, but also the utmost attention on quality, flavor and every intricate detail; serving up wholesome yet tantalizing dishes. Founded by Vicky Lau, chef and owner of TATE who has always been a creative spirit. Having been a creative director for a number of years, she was inspired to tap into an extra dimension to her creative vision – and her lifelong passion for food – and enrolled at Le Cordon Bleu to obtain her Grand Diplome.   Following her stint at Le Cordon Bleu, Chef Lau officially made her maverick move from design to embark on her culinary career and was working at one of the most acclaimed Michelin-starred restaurant in Hong Kong. Having gained invaluable firsthand experience, Chef Lau realized her vision by combining the best of her instincts and talents in design and food into a space where guests are invited to share and experience her passion — at TATE Dining Room & Bar. In 2015, Chef Lau has been named Veuve Clicquot Asia’s Best Female Chef and the restaurant has also been consecutively awarded 1 Michelin star since 2013.