T. Dining goes Off Menu

T. Dining by Hong Kong Tatler, the city’s go-to platform for unique food and beverage content and experiences, has unveiled ‘Off Menu’, a three-day gourmet extravaganza will offer one-off culinary experiences that cannot be found elsewhere.

Off Menu is the latest in T.Dining’s strong line-up of inventive dining experiences, following on from previous events such as Dim Sum Duets, Hong Kong Memories and The Great Farm Feast.

From 15 to 17 November, T Dining will host the flagship dining event at the all-new Peak Galleria, one of Hong Kong’s most iconic destinations. The decision to launch this pop-up festival stems from the belief that Hong Kong’s culinary scene is one of the most exciting in the world, led by some of the most interesting chefs and tastemakers working today.  Off Menu is ultimately a celebration of Hong Kong’s culinary scene and the people who shaped it.

What to expect

Off Menu will be anchored by chef collaborations between Hong Kong’s culinary trailblazers. Using local ingredients, six top chefs from Hong Kong will each partner with an acclaimed international chef to create original dishes that are not available at their respective establishments. The all-star line-up includes chefs who call Hong Kong their home such as Richard Ekkebus of Amber and Palash Mitra of Rajasthan Rifles, as well as Hong Kong natives May Chow of Little Bao Diner, Vicky Cheng of VEA, Vicky Lau of Tate Dining Room and Tam Kwok Fung of Wing Lei Palace.

Honouring the past and future of local cuisine, Off Menu will also showcase the next generation of rising culinary stars to present exclusive off menu items that celebrate the essence of Hong Kong cuisine. These up-and-comers include Stephanie Wong of Roots, Joanna Yuen of Nobu and Eleven Madison Park alum Leonard Cheung.

Inspired by the flavours and vibrancy of the city, Hong Kong’s leading bartenders will also shake things up with creative cocktails. Award-winning mixologists from The Old Man and Tell Camelia and will be blending bespoke cocktails inspired by local Hong Kong ingredients. To complement the experience, Off Menu will showcase emerging musicians and world-class DJs who will be spinning great tunes and good vibes into the night.

Early bird tickets are priced at HK$1,600 per person and will be available until 11^th October, following which regular tickets can be purchased at HK$1,800 per person. The single-day ticket will grant guests access to sample 12 distinct dishes, experience a variety of craft cocktails, and taste food from local artisan producers. Tickets can be purchased at offmenuhk.com.

Catherine Feliciano-Chon