Hong Kong, October 8, 2013 - Chocolate has lots of variations and room for exploration. The Ritz-Carlton, Hong Kong is delighted to collaborate yet again with the master Swiss chocolatier LINDT in crafting a brand new six-course interactive chocolate dining experience at the world's highest Chef's Table for chocolate lovers to savor between 18 November 2013 and 28 February 2014.

 

"The collaboration with Lindt in 2012 was an overwhelming success. Therefore, we have been working very closely with Urs, LINDT Swiss Maître Chocolatier, to come up with a brand-new distinctive chocolate menu with seasonal ingredients and festive elements infused for our guests, taking the dining experience to new heights and new grounds. Guests will be able to experience how chocolates can complement and give special character to savory dishes." said Peter Find, Executive Chef. "It is an interesting challenge that has resulted in an exceptional experience."

 

Created exclusively for The Ritz-Carlton, Hong Kong, guests will be able to taste four chocolate varieties within the six-course menu in terms of their intensity and complexity - LINDT dark chocolates, EXCELLENCE 70%, 85%, 90% and 99% Cocoa. Their senses will be excited throughout the evening with a perfect matching of chocolate with seafood and meat.

 

One of the highlights from the menu includes the impeccable combination of LINDT EXCELLENCE 70% Cocoa Dark with Sicily red prawn, organic garden green and lemon curd and chocolate soil. The acidic character of the chocolate blends in nicely with the lemon curd and thus enhances the flavour of the succulent Sicily red prawn. The Chocó / Citrus / Rock with LINDT EXCELLENCE 85% Cocoa Dark is fun-filled with surprise, where the outer surface of the sphere is frozen by iced nitrogen whereas the inner chocolate cremeux remains warm, awaiting guests to break it open with a spoon. The toasty flavor of LINDT EXCELLENCE 99% Cocoa Dark complements the Kurobuta pork belly perfectly, where it enriches and balances the full-bodied and caramelized oily texture of the pork belly.

 

"This year's menu has been challenging in a great way as we continue to combine tradition with innovation, and surprise palates with the exciting use of ingredients and chocolate varieties throughout the menu from appetizer, main course to dessert. The culinary collaboration with Peter and his team has been inspirational as we continue to explore new shades of expression and perception in the world of gastronomy with the finest chocolates." said Urs Liechti, LINDT Swiss Maître Chocolatier.

 

Located on the 102nd floor at 420 meters above sea level, the world's highest Chef's Table is a private dining room with separate lounge area and a spectacular harbour view. It features an open kitchen that offers a front row view for the guests. The ambiance is intimate with the use of soft lighting and rich burgundy red furniture and fittings. The Chef's Table is available for a minimum spending of HK$ 14,000 + 10% and can accommodate up to eight guests. The menu is also available with wine pairing recommendations by the sommelier of the hotel. The Chef's Table experience features Find and his select team of chefs, attending only to one table throughout the evening. Every dish will be served with detailed explanations of the ingredients and the cooking methods. Guests are welcome to ask questions about the dishes and share feedback directly with the chefs. It is a truly interactive dining adventure. Guests will learn from the masters of the effort and techniques that go into the preparation of their dishes.

 

For reservations and enquiries, please contact Restaurant Reservations on (852) 2263 2270 or email restaurantreservation.hk@ritzcarlton.com.  

 

About Peter Find, Executive Chef, The Ritz-Carlton, Hong Kong

Originally from Bersrod, a small village in Germany, Find started his training and apprenticeship in a French-influenced restaurant in Germany in 1984. He then worked in a number of Michelin-starred restaurants in Europe for about ten years, including as Chef de partie in the one Michelin-starred restaurant Jorg Muller and as Chef Poissonnier in the two Michelin-starred restaurant Weinhaus Brueckenkeller in Germany.

 

Find first joined The Ritz-Carlton as Executive sous chef at The Ritz-Carlton Millenia Singapore in 2001. He was then promoted to Executive Chef at The Ritz-Carlton Bahrain Hotel & Spa in 2003. In 2007, Find moved to back to Asia and joined Wynn Macau and Encore at Wynn Macau as Director of Culinary Operations - where he supervised more than 400 chefs in 8 restaurants - before taking up the position of Executive Chef at The Ritz-Carlton, Hong Kong.

 

At The Ritz-Carlton, Hong Kong, Find oversees 6 restaurants and a team of 100 chefs at The Ritz-Carlton, Hong Kong. He is responsible for the planning and directing of the culinary operations in the hotel.

 

About Urs Liechti, Lindt Swiss Maître Chocolatier

Urs Liechti is the Chief Maître Chocolatier of LINDT Switzerland who currently runs the product development team in Kilchberg, Switzerland. He finds his job exciting and enjoys the creativity of working with pure and high quality chocolate. Urs ran his own confectionery for 10 years before coming to LINDT and often says that he is living his dream. Seeing the test products going from his lab to the factory and finally on the shelves in stores is for Urs absolutely amazing.

 

Urs recommends that anyone wanting to enter the profession should have passion, good ideas and creativity involving recipe development and flavor combinations.

 

As for Urs, he never tires of chocolate and even has a piece on his days off. "I eat between 100 and 150 grams of chocolate a day," says Urs. "I'm the luckiest guy in the world."

About The Ritz-Carlton, Hong Kong

Occupying floors 102 to 118 of the International Commerce Centre, The Ritz-Carlton, Hong Kong is the highest hotel in the world. The 312 guest rooms all providing spectacular city and harbour views. With six dining venues including state-of-the-art designer Italian restaurant Tosca, Two-Star Michelin Chinese Restaurant Tin Lung Heen and The Lounge and Bar that serves a signature afternoon tea. The world's highest bar Ozone is a truly stunning venue at 490 meters above sea level, featuring an outdoor terrace. For those wishing to relax and indulge, The Ritz-Carlton Spa by ESPA located on 116th floor features nine deluxe treatment rooms and two couple's suites, re-defining the urban spa experience in the city and across Asia. The hotel features a 24-hour fully-equipped fitness centre and an indoor infinity pool on the 118th floor with a 28m x 7m LED screen on the ceiling.  The hotel also boasts one of the largest ballrooms in the city at 870sqm. Complemented by an additional four meeting rooms, it has fast become the new social centre for Hong Kong and has set the benchmark for events in the region. For more information, please visit www.ritzcarlton.com/hongkong.

 

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The Ritz-Carlton Hotel Company, L.L.C. of Chevy Chase, Md., currently operates 80 hotels in the Americas, Europe, Asia, the Middle East, Africa, and the Caribbean. More than 30 hotel and residential projects are under development around the globe. The Ritz-Carlton is the only service company to have twice earned the prestigious Malcolm Baldrige National Quality Award which recognizes outstanding customer service. For more information, or reservations, contact a travel professional, call toll free in the U.S. 1-800-241-3333, or visit the company website at www.ritzcarlton.com. The Ritz-Carlton Hotel Company, L.L.C. is a wholly owned subsidiary of Marriott International, Inc. (NYSE: MAR)

 

          

The LINDT EXCELLENCE Chocolate Dinner at

The Chef's Table, The Ritz-Carlton, Hong Kong

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Amuse-bouche

Soya bean and chocolate sphere

Italy smoked tuna , cocoa nib , rainbow fruit

Chocolate, quail egg toast, black truffle

Crafted with LINDT Chocolates

∞ ∞ ∞

Sicily red prawn, organic garden green, lemon curd, chocolate soil

with LINDT Excellence 70% Cocoa Dark LINDT Excellence 70% Cocoa Dark

∞ ∞ ∞

Duck confit ravioli, egg yolk, cauliflower mousse, chocolate veil, truffle essence

with LINDT Excellence 90% Cocoa Dark

∞ ∞ ∞

Pan-fried foie gras, chocolate, endive puff pastry, Sauternes, baby sorrel, golden raisin

with LINDT Excellence 85% Cocoa Dark

∞ ∞ ∞

Chocó / Citrus / Rock

Chocolate citrus emulsion, chocolate cremeux, iced nitro

with LINDT Excellence 85% Cocoa Dark

∞ ∞ ∞

Braise Kurobuta pork belly, almond foam, chocolate balsamic, potato fondue

with LINDT Excellence 99% Cocoa Dark

∞ ∞ ∞

Chocolate / Ginger

LINDT Excellence 70% Cocoa Dark chocolate soufflé,

orange ginger sorbet, caramel fruits, smoke sphere

Petit Four

Variation of chocolates made with LINDT chocolates

 

Coffee or Tea