Wednesday, September 4, 2013

Hong Kong movie star Carina Lau opens restaurants offering Japanese and Barcelona cuisine


Two stylish restaurants specialising in imperial Japanese and avant-garde Spanish cuisine plus a lively tapas bar with late-night DJs make up Hong Kong’s latest fashionable new ‘destination venue’ atop The ONE Shopping Centre in Tsim Sha Tsui.

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DRAMATIC INTERIORS AND EXTERIORS

With spectacular views over Hong Kong’s iconic Victoria Harbour from outdoor terraces, the new ‘must-go’ experience is styled by award-winning interior architect Irakli Imerlishvili from Aedas Interior Ltd.

His works extend around the globe including five-star hotels and impeccable resorts.

His design combines glamour, fine dining and the barfly buzz of Barcelona all in one enticing, ultra-trendy rooftop location.

THE OTHER MAIN ATTRACTION



Another main attraction is the owner.  It's none other than glamorous Hong Kong movie star Carina Lau.

“I’m back in restaurants with my business partners mainly because the opportunity arose of acquiring one of the most stunning venues in Hong Kong on the 18th floor of The ONE’s 23-storey building,” Carina said.

KYO-SHUN 



Her minimalist, contemporary Japanese restaurant specializes in the traditional, seasonal and imperial cuisine of Kyoto.

From its main dining room warmed by rich, dark timber plank flooring, an open kitchen allows guests to admire master chefs preparing the specialty cuisine of Kyoto, like softened bean curd and bean-curd sheet in soup, which is flown in fresh daily from Japan.

Another specialty is the sea bream fish rice in a clay pot.

All the dishes are grilled with Binchotan charcoal from Kyoto.

ZURRIOLA 



Classically styled to evoke the iconic venues along Barcelona’s famed La Rambla, this restaurant is targeting early Michelin star recognition with accomplished chef Pedro Samper’s avant-garde menu of hot and cold tapas, “Bomba” rice, pastas, mains and desserts.

Signature dishes include the mackerel confit cooked at 62ºC for 1 minute, and accompanied by a Spanish bell pepper sauce and green leaves; Amadai fish fried with its crunchy scales, Spanish apple cider, pine nut and raisin; and lamb loin slow-cooked for 36 hours with seasonal green leaves.

TAPAGRIA 



This glamorous tapas and sangria bar that transforms into a late night dance lounge with DJs after 10:30 pm every Friday and Saturday.

The curved wine bar wraps around an open tapas kitchen. 

There are also many quirky design elements like sculptural dining chairs and bar stools that pay homage to the legendary Catalan architect Gaudi.

It also has one of Hong Kong’s most extensive Sangria menus -- there are over 65 varieties of fruit flavours mixed with Red, White, Rosé, Cava and Cava Rosé wine.

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TURNING FAVORITE FOODS INTO A RESTAURANT

Carina said, “The Japanese and Spanish themes were chosen because they are both very fashionable and popular. These are also two of my personal favourite cuisines. I travelled to both Kyoto and Barcelona with our chefs to learn as much as I could about them – as well as to gather ideas about authentic décor for the restaurants.”

tapagria.com.hk

The venture marks a return to the restaurant and bar scene for her. It's her first foodie venture in Hong Kong, after previously operating a restaurant and several nightclubs in Shanghai and Beijing.

The restaurant formally opens on September 12, although it's on soft opening mode right now.




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