On August 15th and 16th, Duddell’s will welcome Andrew Wong, the Chef-owner of the two Michelin-starred A. Wong, for a two-night-only dinner event, which presents A Cantonese Journey Through Time.
Located in the heart of Central, Hong Kong on Duddell Street, JIA Group’s one Michelin-starred Duddell’s is well-known for its authentic Cantonese cuisine, which Master Chef Chan Yau Leung leads.
As part of its 10th-anniversary celebrations this year, Duddell’s will be welcoming the acclaimed British-Chinese chef Andrew Wong of two Michelin-starred A. Wong from London for a special collaboration event on 15th and 16th August, two dinners only.
The collaboration takes place on 3/F of Duddell’s. It will feature an exclusive dinner menu with newly interpreted dishes by both chefs working closely together to create a Cantonese journey through time.
The Duddell’s x A. Wong four-hands menu is priced at HK$2,180+10% per guest for early birds purchasing before 6th August and HK$2,580 +10% per guest from 7th August onwards.
Duddell’s x A. Wong – A Cantonese Journey Through Time Menu on 15th – 16th August
For their first collaboration, chefs Chan Yau Leung and Andrew Wong aim to reimagine traditional Cantonese recipes, surprising guests with creative twists and modern flair. The menu comprises four sequences, with each featuring all-new dishes designed to share amongst the table.
The 1st sequence procession of dishes (6 in total) kicks off with innovative Cantonese appetisers, starting with spherified olives with pork jerky, created as a homage to Albert Adria’s iconic dish; marinated oysters with fish fragrant aubergine sauce; cumin lamb with marinated tomato and split buttermilk; lardo with abalone caviar; thinly sliced stuffed sea cucumber paired with crisp BBQ suckling pig skin; and salt and pepper fish maw with chilli and spring onion.
The 2nd savoury sequence (total of 6 dishes) includes a mouth-watering combination of char siu mille feuille with freeze-dried raspberry; bamboo pith stuffed with bird’s nest and salty Yunnan ham; stuffed crab claw with roasted vermicelli; crispy pork belly with black truffle and plum sauce; prawn cheung fun with tamarind, soy, cashew nuts and You Tiao; and Duddell’s signature crispy chicken wing stuffed with glutinous rice and fish sauce dressing.
The 3rd savoury sequence (total of 5 dishes) features mains of crispy Cantonese pigeon with frozen foie gras shavings; winter melon with crab meat and Thai basil dip; steamed grouper with egg white, 20-year-old Hua Diao and fermented bean curd; sautéed a4 wagyu with black pepper termite mushrooms, crispy rice, and seared foie gras; and fish maw steak with pickled capers and garlic flowers. All guests are served a bowl of steamed rice to enjoy with the dishes.
Finally, the three-dish dessert sequence concludes the meal with “Shanghai Cherry”, candied walnut with blue cheese and prune vinegar, and classic custard buns.
The collaboration will be rooted in tradition, authenticity, and craftsmanship and will be one of the highlights in Duddell’s’ exciting line-up of 10th-anniversary celebration events. Early-bird bookings can be made from now at SevenRooms.
About A. Wong
Two Michelin-starred A. Wong is home to the award-winning cuisine of Chef Andrew Wong. One of the most exciting chefs in the capital, Andrew’s years of meticulous research have created a cuisine that celebrates the diversity of China’s vast food culture held within its 14 national borders.
A true craftsman, his dishes are contemporary and artistic interpretations of traditional dishes and ancient recipes, paying homage to authentic tastes and flavours and the dedicated skill and applied techniques developed throughout Chinese culinary history.
With a number of the A. Wong dishes presented for diners to apportion, and menus endeavour to encapsulate the importance of sharing – the essence of Chinese dining culture.
The menus utilise select Chinese and British produce and ingredients and are created to celebrate his pride in China’s gastronomic heritage and the myriad flavours found within this vast country.
The restaurant’s menus clearly show this with its acclaimed dim sum lunches to the evening “The Collections of China” menu, which pays homage to the five flavours of sweet, sour, salty, bitter, and spice — an exploration of the balance and a celebration of 3000 years of technique and culinary history.
Read more culinary news and features here.
Photography courtesy of A. Wong, Duddells and James Gillies.
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