January 17, 2024

This is it! CulinArt 1862 x Moxie Chef join hands to create a six-course seafood themed dinner.

by Ava Chan

Calling all seafood lovers! Modern restaurant CulinArt 1862 in Causeway Bay will be hosting a four-hands collaborative dinner on January 30th, for one night only! Head Chef Stanley Wong from the restaurant will team up with Chef Michael Smith from Moxie to personally prepare a six-course seafood tasting menu using locally sourced farm produce and sustainably sourced seafood!

Let’s start with two innovative appetizers, including Chef Michael’s “Crispy Falafel Chickpea Cake” and “Vanilla Egg Yolk Sauce, Teriyaki Grilled Eggplant and Corn Skewers”, where you can taste the freshness of locally grown vegetables from the farm. The appetizer “Pan-Seared Yellowfin Tuna” also comes from Michael’s hands, and the combination of nori rolls, mustard, and chive oil vinegar is quite clever!

Next up are dishes from head chef Stanley, including “Monkfish Foie Gras” with burnt chive soup and honey miso, “Grilled Western Australian Freeman Octopus” with pumpkin nut dumplings and roselle herb sauce, as well as “Pan-Seared Sea Bass” with French prawn bisque, garlic, and European fennel, rich in flavor!

Finally, of course, there are two desserts prepared by the two chefs. The “Poppy Seed Golden Treasure Cake” paired with spiced red wine Italian gelato, and the “Chocolate Coconut Cake” paired with Australian blueberries, exquisite and delicious.

CulinArt 1862 x Moxie Four-Hand Collaboration Six-Course Dinner
Price: HK$988 per person (excluding service charge)
Date: January 30
Location: Ground and 1st Floor, Hysan Place, 29 Leighton Road, Causeway Bay
Reservation: http://sevn.ly/xMLsMJQU