The first few bites from a brewtiful dinner at @vea_hk where @chefvickycheng created a special menu in collaboration with @nespresso.hk highlighting coffee as a key ingredient. Chef Vicky also used vegetables such as aubergines and bitter melon that were grown on the Nespresso Farm in Hong Kong using recycled Nespresso coffee grounds as a fertiliser.
The roasted eggplant mousse cannoli pictured above was one of the dishes made with the aubergine from the farm along with coffee.
Swipe to see more the dishes below!
👉 Clams with shaoxing fermented black bean and pickled celtuce
👉 Edamame tart with citrus cream and dried scallop
👉 Tarbouriech oyster with Taiwanese tomato and strawberry
👉 Salted fish and fermented Chinese cabbage sabayon
👉 Sea cucumber with 20 years Shaoxing wine and tiger prawn sauce
This was the debut of Nespresso’s Gourmet Weeks, a series of collaborative menus with HK’s top chefs & restaurants from July 12 to August 8 including @arborhk @lenvolhk @monohkg @ando.hkg @chaathongkong @ta_vie_hk and Tin Lung Heen.
