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Latest Pop-Up at Four Seasons Hotel Hong Kong Presents a Taste of French Asian Fusion

Chef Lam Ming Kin takes up residency at The Lounge, showcasing signatures from his Taipei restaurants Chou Chou and Longtail
August 10, 2017,
Hong Kong, China

Continuing to enrich the Hong Kong food scene with exciting global culinary talent, Four Seasons Hotel Hong Kong brings its latest pop-up restaurant collaboration to The Lounge this September.  Venturing to the food-loving city of Taipei, The Lounge will showcase umami-led dishes from Chef Lam Ming Kin, one of Taiwan’s rising stars on the culinary scene. Signature dishes from two of his sensational modern French restaurants, Chou Chou and Longtail, can be found on pop-up menus available in The Lounge from September 19 to 23, 2017.

Born and raised in Hong Kong, Chef Kin comes full circle to the city of his birth offering Asian-inspired cuisine that pays homage to his classical French training. In his career to date, Chef Kin has had his hands in some of the world’s finest kitchens including Vong in Mandarin Oriental Hotel Hong Kong, Apicius and Guy Savoy’s Le Chiberta in Paris, and Jean Georges in New York. After years of honing his skills in fine dining institutions, Chef Kin now owns and operates two restaurants in Taipei: Chou Chou, a modern brasserie, and Longtail, a contemporary restaurant that reflects his unique life and food experiences living and travelling throughout Asia.

Chef Kin reinterprets French food with regional ingredients and localised flavours from Taiwan, layering dimensions with an Asian flair. Guests will appreciate the refreshing flavours and subtle nuances brought by Taiwanese herbs such as in the seared abalone with “three cup” sauce, Taiwanese basil pesto and pink peppercorn. Exemplifying the Longtail philosophy, the abalone is cooked sous vide and seared on the stove to give a crispy texture, then served with a traditionally prepared Taiwanese three cup sauce of soy sauce, sesame oil and sugar, and finished off with the unexpected twist of Taiwanese basil pesto and pink peppercorn.

While Chef Kin’s first venture, Chou Chou, has already established itself as a Taipei French bistro classic, Kin’s latest venture, Longtail, expands on his range of Asian-inspired offerings. Guests of Four Seasons will have a chance to sample the signature dish from his new establishment: whole roasted duck with spiced orange glaze, turnip and thyme, a dish best enjoyed when sharing with four or more good friends.  

Four Seasons Hotel Hong Kong connects adventurous food explorers with a young chef making waves in one of the most thrilling food cities in Asia.

For enquiries, email The Lounge at thelounge.hkg@fourseasons.com or call (852)3196 8820.