Indulge in a seductive and classic Mediterranean feast for a romantic Valentine’s Day experience by the side of the atmospheric gas lamps on the iconic steps at Duddell Street, Central
Hong Kong — A Lux illuminates the art of intriguing seasonal dining by launching a luscious Champagne and caviar weekend brunch to welcome spring; while sealing Mediterranean romance with a sensuous dinner for two of beloved signatures on Valentine’s Day. The refined Italian-French restaurant, helmed by Hong Kong culinary master Executive Chef Kwan Wai-chung, opened last spring by the side of the atmospheric gas lamps on the iconic steps at Duddell Street, Central.
Named for the metric measure of light density, A Lux exudes grace and charm, whisking diners away to an old world of sophistication achieved through plush, gold-accented and invitingly lit interiors. Traditional servings of fresh premium produce are grounded by a rich cultural and culinary heritage then elevated to satisfy modern sensibilities by adventurous ingredient pairings and sleek artistic plating.
Chef Chung, a familiar face and acclaimed name through his years at Grissini and Harlan’s, is celebrated for his house-made pasta and renditions of French classics, particularly pressed duck. The kitchen and floor team he has gathered from Hong Kong’s Michelin-starred restaurants ensure exemplary execution of his Italian-French spirit and excellent, amiable service.
‘Buon Fine Settimana’ Champagne and Caviar Weekend Brunch
Launching on 11 February 2023, the A Lux Champagne and Caviar Weekend Brunch is served on Saturdays, Sundays and public holidays from 12 noon to 3:30 p.m. and is priced at HK$788 or HK$888 per person depending on one’s choice of free-flow drinks. Diners are led on a sumptuous culinary journey through sun-kissed fields that invites relaxation and sparks inspiration. While dipping into different countries for quality produce to stimulate all palates, the focus is on Italy’s spring harvest.
“As we move into a new year, I am thrilled to introduce our first weekend brunch, which plays to our strengths in presenting the freshest, most luxe delicacies to light up springtime Saturdays and Sundays,” says A Lux Executive Chef Kwan Wai-chung. “As the season of blossoms unfolds, I hope to bring further colour and contemporary adventure to some of my favourite Italian recipes.
Champagne (for those choosing to indulge) and premium Siberian Sturgeon Caviar (10g), which opens the five-course feast, are the star attractions. Unlimited refills of ribeye steak, available as a main, as well as alcoholic and virgin tipples add to the generous A Lux spirit of bonhomie. A dessert trolley laden with a medley of Mediterranean sweets and artisan cheeses is another attractive – and unlimited – inducement.
After the luminescent treat of sustainably farmed Siberian sturgeon roe served with blinis and condiments, the spotlight shines on a quartet of tempting appetisers. Diners choose one from Japanese Maguro Tataki enriched with Avocado Purée and house-made Garlic Mayo; Burrata enlivened by Tomato Consommé; or a duo that represent the best of Italy’s seas or land. Italian Seafood Salad – a Chef Chung favourite – showcases the likes of imported shrimps, squid and mussels, while Italian Cooked Ham, Parmesan and Truffle delivers the earthy, aromatic punch of fresh seasonal black truffle.
Next up is a choice from the chef’s foremost speciality – a pasta dish house-made with Italian eggs and flour and cooked to al dente perfection. Devotées will gladly savour the luxurious A Lux signature of Carabineros Prawn Fettuccine (add HK$128), with plump Spanish scarlet crustaceans joining the pasta for a superb contrast of colours and textures. Squid Spaghetti with Spicy Tomato Sauce is another vibrant dish to herald the arrival of the new season, while Pumpkin Ravioli and Mozzarella melds sweet, nutty squash with soft Italian buffalo milk cheese.
Chef Chung’s refined attention to detail in presentation as well as preparation is exemplified by the final entrée choice of Parmesan Risotto with Lobster-Scallop Ragout. The seafood is finely diced to bring each bite into the creamy, cheesy rice is awash with breezy ocean tastes. This is a decorative dish of harmonious flavours that looks as bright and beautiful as a spring garden.
Two bold beef options lead a quintet of mains. As much Roasted USDA Ribeye as you wish to devour is an attention-grabbing highlight for hungry beef-eaters; though for an extra HK$398, Grilled Miyazaki A4 Wagyu Beef raises the renowned Japanese cattle quality from excellent to extraordinary. Spanish Ibérico Pork Loin makes a tangy statement served with Chorizo Potato and Quince Sauce, and French yellow chicken lifts the chef’s rendition of Milanese Chicken with Heirloom Tomato. The seafood faithful will delight in the textural layering of Barramundi – from Australia – serves with Crisp Oyster and Leek Cream.
Le Dessert Chariot appears tableside to satisfy sweet cravings at the end of the meal. Enticing rows of mille-feuille, tiramisu, macaron, chocolate truffle, hand-crafted cheese and more, rotates on regularly basis, making it a fabulous dessert selection to remember.
Bruno et Christine Olivier Signature Brut Blanc de Noir NV, a grower’s Champagne from Trélou-sur-Marne favoured by Michelin-starred restaurants for its easy-going style, headlines 90 minutes of complimentary free-flow alcoholic drinks featured in the brunch price (HK$888 per person), alongside the 2021 vintage Grand Bellot Blanc, a white Bordeaux, and the 2020 Tuscan red Cesari Chianti ‘Principe’.
A selection of juices and seasonal mocktails, alcohol-free sparkling wine, cold-brewed sparkling tea and tea or coffee are also included. Diners eschewing Champagne and wine can enjoy the 90-minute free-flow for HK$788 person.
‘Cupid Calls’ for Valentine’s Day Romance
On the most romantic night of the year, Chef Chung pours his heart into an exquisite menu embracing his classical training with Michelin-starred chefs in France as well as his flair for Italian tradition. Priced at HK$2,880 for 2 people, the 7-course ‘Cupid Calls’ comes with an optional pairing of 6 glasses of wine for an additional HK$980 per person. A Lux’s in-house sommelier shows that love and wine have no borders as exceptional French, Austrian, Hungarian and Japanese pours elicit sentimental toasts of endearment.
The evening begins with the pink flush of top-grade Tarbouriech Oyster from Bassin de Thau, a tideless lagoon near Marseille, where Chef Chung boosted his French culinary credentials. These unique and flavourful oysters, which spend part of each day out of the water and in the sun, are paired with Bruno et Christine Olivier Signature Brut NV Champagne.
French classics of Duck Foie Gras Mousse with Figs and Port Wine, and Blue Lobster with Lobster Bisque follow, the former complemented by a glass of fruity white Septentria Solo from Rhône Valley heavyweight Domaine de Bonserine. In a multicultural bonding, Alaskan king crab, hearty Italian cooking and Japanese sake feature in Alaskan King Crab Risotto with Tarragon Oil paired with aromatic Jikon Junmai Ginjo Omachi crafted in Mie Prefecture.
The fish course of Cod Fillet with Japanese Clams – its sauce a refined French take on clam chowder – marries marvellously with the 2020 Bourgogne standout of Puligny-Montrachet ‘Vieilles Vignes’ from Domaine de la Choupette. In a melt-in-the-mouth main, two of the most tender cuts of beef come together: Grilled Australian M8 Rib Eye with M7 Wagyu Beef Cheek is paired with a bold, structured red from Burgenland, Austria, the J. Heinrich ‘Goldberg Reserve’ Blaufränkisch 2018.
The final token of love is dessert or Italian cheese savoured, for wine lovers, with the famed Hungarian sweet bottling of 2015 Oremus Tokaji Aszú ‘3 Puttonyos’, followed by a selection of delicate petits fours.
“A Lux’s Valentine’s Day menu is inspired by my travels in France and Italy – two of the most romantic countries in the world – to curate a menu of passionate creations showcasing treasures from the land and the sea,” said Chef Chung.
The romance of the occasion is intensified by A Lux’s location amid the ornate vintage gas lamps astride the colonial steps leading down from Ice House Street to Duddell Street. The earth-toned palette of the stone entrance continues into the restaurant past the open kitchen, where refined Italian-French gastronomy in a glamorous setting is the order of the day.
Diners bask in warm, golden accents from an array of internal hanging lamps and an illuminated showpiece counter. Ridged furniture upholstered in plush blush-hued velvet, expanses of light-coloured wood and wavy panels on the ceiling give a sense of comfort and calming movement.
Spanning more than 3,600 sq. ft., the restaurant accommodates a total of 70 diners, either in the spacious main dining area or secluded in 1 of 3 private rooms seating up the 6 people. Its air of sophistication would embrace up to 120 guests assembled for a cocktail party.
A Lux is located at Shop M2, M/F, Baskerville House, 13 Duddell Street, Central, Hong Kong, and operates from 12 noon to 3 p.m. and 6 p.m. to 11 p.m. daily.
For more information on the menus or reservations, please visit https://bellyl.ink/alux, email [email protected] or call (852) 2663-9938.
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- Facebook: www.facebook.com/aluxhk
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