Art Basel Hong Kong is upon us, and every year around this time, Chef Uwe Opocensky and his team at the Mandarin Oriental Hong Kong - the Official Hotel Partner for Art Basel Hong Kong - would come up with an "art menu" to celebrate the occasion. I've had some of those creations in the past years, but this was the first time I came to the Mandarin Grill + Bar just for the Art Basel dinner menu. I've been meaning to come back and visit Uwe during this period, and when My Favorite Cousin offered to take us out to dinner to celebrate her promotion, this became an easy choice.
First came the little nibbles:
Kanda-san... Very delish. Too bad I couldn't have used the "chalks" to draw anything...
I brought along a bottle of bubbly for My Favorite Cousin:
2000 Egly Ouriet, dégorgée en Mai 2008 - lots of caramelized sugar in the nose here, with a good balance between acidity and ripeness on the palate. Also notes of Chinese licorice (甘草) and marmalade, and ended up pretty ripe and slightly bitter on the palate.