96 TOP TABLES
Rum Revival One of the first openings in the new era of Hong Kong’ s Lan Kwai Fong entertainment district, Havana Bar boasts Caribbean cool, a spacious outdoor patio and a cocktail menu of rum laced classics. Tucked away on the 4th floor of The Plaza, this chic new Cubaninspired watering hole has a retro feel thanks to reclaimed doors and salvaged shutters lining the covered patio, and elegant mood lighting that marries well with the prohibition-era cocktails made behind the mahogany. Havana also boasts an extensive range of rums from Cuba and across the Caribbean including the coveted St. Nicholas Abby rum from Barbados, which goes for HK $ 278 per shot. 4 / F, 21
D’ Aguilar Street, Lan Kwai Fong, Hong Kong, Tel: + 852 2851 4880.
Culinary
Curiosities
From new faces in the kitchen to innovations behind the mahogany, here is our pick of the season’ s top tables
New Culinary Heights Former Aria chef Matthew McCool has joined the Shangri-La Hotel Sydney as Chef de Cuisine of the iconic Altitude Restaurant. Fresh from the kitchens of Aria at the China World Hotel in Beijing, where he was named Chef of the Year by Time Out Beijing, McCool brings over 12 years experience serving up world-class fare, including stints at Bank restaurant, the two Michelin-starred Chez Bruce, and three-starred Maze in London. McCool’ s experience in China has led him to develop a new menu that combines his intriguing techniques with local Australian produce that perfectly harmonise on the plate. The chef’ s signature style is surprising food combinations, such as white chocolate and artichoke brûlée – a recent addition to the menu at Altitude. www. shangri-la. com www. jetsetter. hk
Slice of the Big Apple With serious Brooklyn credentials, New York-style pizza arrives in Hong Kong’ s Soho this month with the opening of Motorino by chef Mathieu Palombino. Palombino brings a thoughtful, skilled approach to the classic Italian food that he loves, preserving the simplicity that draws people to these dishes, while elevating them with the highest quality ingredients and attention to detail. A native of Belgium, Palombino spent much of his teenage years apprenticing in restaurant kitchens, before arriving in New York in 2000 to work under renowned chefs such as David Bouley and Laurent Tourondel. In fall 2008, after studying the art of pizza in Napoli, Palombino opened Motorino in Brooklyn and a year later, in the
East Village, making what The New York Times restaurant critic Sam Sifton called“ the city’ s best pizza”. The new Hong Kong branch features signature bites like brussels sprouts pizza with fior di latte, garlic, pecorino and smoked pancetta; and the Prosciutto di Parma pizza with fior di latte, olive oil, oregano and pecorino. Dishes are complemented by a carefully constructed wine list that features great pizza wines.