Chef Uwe Opocensky at Beef & Liberty has a reputation for going to extremes with his cookng. The Michelin-starred chef was a fixture on the fine-dining circuit for a decade or so turning out avant-garde creations before heading to California Tower. With his latest creation, Opocensky shows he has what it takes to make a five-star meal.
From September 4 until October 3, Beef and Liberty is serving the Truffle and Mushroom Hamburger with a bottle of Krug Grande Cuvee for HK$1,388 a guest.
Chef Uwe may just have hit upon the most decadent burger going around. He incorporates wild Porcini and Maitake mushrooms, with minced duck, duck egg and black truffle, served with a rocket salad.
“What I’m using here are two of my personal favourite mushroom varieties. Porcini (cep) and the Japanese Maitake. I love the combination of the two as it really produces a juicy meaty flavour when cooked,” says Opocensky.
The limited promotion is part of the From Forest to Fork event by Krug Champagne, which sees a number of talented chefs doing their thing with mushrooms and Champagne. Krug Grande Cuvée is considered the most original Champagne at Krug, a blend of more than 120 wines from more than 10 different years.
Also taking part in and around Lan Kwai Fing are Chef Vicky Cheng from VEA, Shane Osborn at Arcane and Philippe Orrico from ON Dining. Chef Philippe is serving an Egg Raviolo, with sautéed girolles mushroom, summer truffle and bellotta ham for HK$480 a guest.
3/F, 8 On Lan Street, Central; +852 2728 0178
Beef & Liberty
3/F, California Tower, 30-32 D’Aguilar Street, Central; +852 2450 5778
29/F, 18 On Lan Street, Central; +852 2174 8100
30/F, 98 Wellington Street, Central; +852 2711 8639