Test Kitchen Hong Kong
158A Connaught Road West - Shop 3 - Sa Ying Pun
999077 Hong Kong

Renowned Chef and DJ Ben Spalding to Pop-Up in Hong Kong for Three Nights Only at Test Kitchen:

Award-winning chef Ben Spalding, who earned his stripes at Michelin-starred The Fat Duck, The Ledbury and Restaurant Gordon Ramsay in the United Kingdom, is bringing one of his esteemed pop-ups to Hong Kong from 26-28 September.



Dates: 26 – 28 September, 2019

Location: 158A Connaught Road West, Shop 3, Sai Ying Pun

8-Course Tasting Menu: $980 |  Wine Pairing: $480

Highly acclaimed Chef Ben Spalding runs PuzzleProjects which offers a fresh take on hospitality consultancy for all sectors. His globally-renowned pop-ups offer up contemporary dishes, exceptional music and an unparalleled energy — if there is one thing guests can be sure about, a food event featuring chef Ben Spalding is never boring.



Creative dishes are deliberately vague in description with a touch of Ben’s signature wit, like Salad 25, a combination of Hong Kong’s finest September ingredients including fruits, vegetables, herbs, seeds, nuts, the weird and wonderful, or ‘Crack Beef’ — 24 hour-braised then glazed Norwegian Beef Featherblade, grilled kimchi, tom yum mayonnaise, preserved berries and crispy onions.





THE MENU

The Nibbles

Sweet, salty, sour, umami, bitter, bonkers

Salad 25

Salad of Hong Kong’s finest September ingredients : fruit,

vegetables, herbs, seeds, nuts, the weird and wonderful

Hot & Cold Soup

Roasted, smoky autumn squash soup, crushed and creamed

squash, celery, toasted pumpkin seeds and parsley oil

Prawn Vs. Oyster

Served iced and hot

‘Crack Beef’

24hr Braised then glazed Norwegian Beef Featherblade, grilled kimchi, tom yum mayonnaise, preserved berries and crispy onions

-50c Maple Cheese

Roasted carrot puree, mint, iced lemon thyme and oatmeal crumb

Warm, Sticky Apple Cake

Brandy icing & caramel powder

Question Box

You will see…


 
About our chef:



Chef Benjamin Spalding brings over fifteen years’ experience and hard-earned expertise in the hospitality industry to his role. Having trained at some of the world’s finest Michelin-starred restaurants including 28+ in Gothenburg, Per Se, Restaurant Gordon Ramsay, The Ledbury, Bagatelle, The Fat Duck, Le Manoir, Vue de Monde and L’Enclume, he returned to London in 2011 and delivered his unique style of cooking with great success at restaurants including Roganic, John Salt and Aqua in the Shard, winning both personal and professional acclaim along the way. His awards include 3 AA Rosettes at Roganic, the Zagat 30 under 30 award, the ShortList Brit List and the Times 100 Most Influential People.



Wanting to break away for the stiff formality often associated with fine dining and Michelin- starred establishments, Ben created his own successful brand, PuzzleProjects, and simultaneously launched several innovative dining concepts including NoRules, WorldDinners and StrippedBack, an exciting, accessible dining experience which played an integral part in the development of London’s high-end street food movement. Huge global interest saw Ben take this concept across Europe and on to the legendary music festival Coachella in Los Angeles.


In addition to delivering several hundred creative events, weddings and private dinners, 2016 saw Ben further develop his creative and operational work with hospitality businesses and brands globally, including The Common in London, Landvetter Airport Hotel in Sweden, Stones Events, Harbour & Jones, Meat Lust, Nisbets, Farmino and Mibrasa. This year he partnered with Bang & Olufsen to refine his public dining events and held special food & performance art collaborations with The Royal College Of Art in London and the National Centre Of Circus Arts.



A strong focus is music, another major passion of his, and introducing this into his cooking by holding amazing high energy dinners and parties. Ben is also working with existing and new clients on a range of international projects across America, Europe & Asia from consultancy through to exhibition-sized festivals & restaurant concepts.




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